No more ginger! a.k.a. my Tori-Kamameshi recipe

Tori Kamameshi - Quick 'n' Easy

Ingredients:

Rice-
4 cups rice (Japanese Long Grain Sticky or Jasponica)
3 cups water (or 3.5 cups, depending on the rice)

100 ml. Japanese (Kikkoman) Soy Sauce
2 tsp Mirin, 2 tsp Teriyaki Sauce
1 tsp sugar, 1 tsp Salt or AjiSho

Meat and Toppings-
500 g chicken breasts diced
1/2 cup Shiitake mushrooms sliced (you can also add Maitake)
1 large carrot cut into thin strings (think twice of Piknik size)
1/2 cup asparagus cut into small stems
2-3 bulbs onion
1 tsp garlic minced
1 tsp onion leeks small slices (Negi)

Instructions:

1) Wash rice thrice with cold water, pick out husks etc. to ensure rice is clean

2) Mix in all the ingredients together, but make sure to put the toppings last 

3) Cook in rice cooker, or use medium-low heat with a THICK pot(to avoid too much burned rice due to hotspots) for 20-30 minutes. Mix the pot after the rice cooks to ensure flavor is distributed evenly.

ENJOY :-)  Itadakimasu!