１Rinse the rice and drain. Combine the rice and stock in a rice cooker, and let it stand for 30 minutes. ２Cut the carrot using a cookie cutter. ３Skin the lotus root and cut into 5mm-thick, fan-shaped pieces. Dip them in water with a small amount of vinegar. ４Cut the sweet potato using a cookie cutter. Soak in water to remove the harshness. ５Remove the hard bottoms from the shimeji mushrooms and separate into smaller bunches. ６Remove the stems from the shiitake mushrooms and cut each top into 4-6 equal-sized slices. ７Remove the hard bottoms from the maitake mushrooms and separate into smaller bunches. ８reak open the ginkgo nut shells using a kitchen knife or hammer and remove the nuts. In a pan, boil just enough water to cover the nuts. Add the nuts. While boiling, roll the nuts using a ladle with holes to remove the film. Soak the nuts in cold water to cool. ９Remove the veins from the back of prawns, and remove the shells. Cut each prawn into 3 or 4 equal-sized pieces and sprinkle them with sake.

１Boil the seasoned stock for cooking the other ingredients in a pan. Add the vegetables and prawns and cook briefly (not too long). Remove from the heat and allow it to cool. ２Add the seasonings to the rice, stir once and turn on the rice cooker. ３After 2 boils and some water has evaporated, drain 1 and quickly add it to the rice cooker. Cover and continue cooking. ４After the rice cooker turns off, allow enough time for the rice to settle by its own heat. Open the lid and lightly mix all the ingredients together (Be careful not to break the pieces of sweet potato and carrot).