5 dried shitake mushrooms
1 oz. kanpyo
8.5 oz. can bamboo shoots
4 eggs
1 red kamaboko
1/2 pkg. frozen peas
2 carrots
1/2 tsp. pickled red ginger root
4 c. rice
4 1/2 c. water

AWASEZU (Cooked Vinegar) :
1/2 c. white vinegar
1 tbsp. salt
1/2 c. sugar
1 tsp. ajinomoto

DASHI (Stock) :
1 c. soaked shitake water
2 tbsp. sugar
1 tsp. hondashi
1 tbsp. soy sauce
1/4 tsp. salt
1 tbsp. mirin

Wash rice well and cook with 4 1/2 cups water. Heat vinegar and add sugar, salt and ajinomoto and stir until dissolved, set aside. When rice is cooked, sprinkle cooked vinegar over the rice and mix thoroughly with a spatula with a gently cutting motion, set aside. Soak shitake in warm water for 1 hour. Save this warm water for stock. Drain shitake and cut into 1/4 inch strips.

Mix all dashi stock ingredients and cook shitake for 1 hour. Drain and set aside.

Soak kanpyo in warm water for 1 hour, drain. Cook and simmer in vegetable stock for 30 minutes. Drain and cut into small pieces. Beat eggs and add 1/4 teaspoon salt. Add 2 tablespoons sugar, 2 tablespoons mirin, 2 tablespoons water and 1/2 teaspoon hondashi, mix well.

Heat 8 inch square well oiled frying pan, and pour in egg mixture. Cook and turn over once. Slice into fine 1 inch strips. Set aside. Cut bamboo shoots into thin 1 inch strips, cook in dashi stock 20 minutes. Drain and set aside. Cut bamboo shoots into thin 1 inch strips, cook in dashi stock 20 minutes. Drain and set aside. Shred carrots and cook in dashi stock for 5 minutes. Drain and set aside.

Cut kamaboko into thin strips. Cut thin, width way first, then cut thin strips so that there is red on each piece. Sprinkle vinegar to prevent sticking together. Drain and set aside.

Boil 1/2 cup water and add 1/2 teaspoon sugar, 1/4 teaspoon salt and add frozen peas. Cook 5 minutes. Do not over cook. Drain and set aside.

Combine shitake, kanpyo, bamboo shoots, carrots with cooled vinegar rice, mixing lightly. Garnish with peas, kamaboko, eggs and pickled red ginger roots.