Gobo and Miso Takikomi Gohan

Rinse rice until water is almost clear (See How To Make Rice). Drain well in a fine mesh sieve and leave it for at least 30 minutes. Place rice in the rice cooker.Peel the gobo root and cut in half lengthwise and thinly slice diagonally.In a medium bowl, soak gobo root in water or vinegar water (2 cups water + 1 tsp. vinegar) for 15 minutes to prevent from changing color and drain well.Peel the carrot and cut in half lengthwise and slice thinly.Cut chikuwa into thin pieces.In a small bowl, combine soy sauce, Miso, Mirin, and sake and mix well.Pour the seasonings into the rice cooker and mix well.Then add water up to “3”, the specified level marked in the inner bowl.Add the gobo root, carrot, and chikuwa on top of the rice.Set rice cooker menu to “Mixed” and start cooking.When rice is done cooking, wait 10 minutes before you open the rice cooker. Mix well and serve Takikomi Gohan with Yuzu Kosho for spicy taste and garnish with shredded nori sheet.