30 min prior to cooking, wash the rice a few times and let the rice soak in water for at least 30 minutes. *5
Meanwhile, cut the chicken into about 1 cm sized dice, and slice the carrot, deep fried tofu, and konnyaku. *6
Set the chopped ingredients aside.
Drain the rice and place it in the rice cooker.
Add all the seasonings in a measuring cup and add water to make a total of 2 cups (that is, the water and the seasoning should together equal 2 cups) and pour onto the rice in the rice cooker. *7
Place the rice cooker over high heat. When it boils, turn the heat down to low-medium with the lid on. From this point forward, do not open the lid and cook a further 15-20 minutes.
After 15-20 minutes, turn the heat off and let it stand for further 10 minutes without opening the lid to steam cook.
Open the lid and turn the rice and ingredients to spread evenly and also let the excess moisture evaporate.
Serve the seasoned rice in a rice bowl.
*1 I used short-grain Japonica "Koshihikari" rice. They are available from Japanese/Asian grocery stores or online stores. *2 I used 2 strips of chicken tenders, this can be substituted beef or pork or any other protein. *3 Both Age and Konnyaku can be found in the cold food aisle or any Asian Grocery store. If you can't access any of the ingredients, you can either omit or replace with mushrooms etc. *4 Those seasonings substitutions options read the "Japanese food substitutions" post. *5 In winter you may need to let it soak for 1 hour. *6 Please read preparation for Age deep fried tofu and Konnyaku in the above post. *7 If you are using a rice cooker, just press the cook button or follow your rice cookers instruction. Note: 2 cups of rice goes with 2 cups of liquid as mentioned above*8 Cooking time is an indication only as each rice cooker is different. If you don't have a rice cooker, check How to cook rice without a rice cooker post.