Chicken Shoyu Rice

Soak overnight or several hours: 2/3 cup chicken (cut in small pieces) 1 tsp. shoyu, ½ tsp. salt.

Cook to boiling: 2 cups rice (use chicken stock or water from the mushroom for part of water).

Meanwhile cook chicken with 1/3 cup konyaku, ½ cup chopped mushroom, ½ cup bamboo shoots, chopped, 1/3 cup chopped carrots, 1/3 cup gobo, chopped, and cook until done. When rice begins to boil put this mixture on top and pour 2 tbsp. shoyu, 1 tsp. monosodium glutamate. Cover and simmer until done.