Wash Rice then cook as normal.
Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Thinly slice it diagonally, OR the common technic to slice Gobō is to shave it as if you were sharpening a pencil with a knife.
Place the sliced Gobō in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
Cut Chicken Fillets into 2-3cm pieces. Lightly season with Salt.
When Rice is cooked, heat Oil in a frying pan over medium high heat, cook Chicken pieces and Ginger until Chicken changes colour. Add Gobō and stir-fry for a few minutes.
Add Sugar, Mirin and Soy Sauce, and cook until the sauce thickens. Pour the mixture and the sauce over the cooked rice, and mix to combine.
Sprinkle with some finely chopped Spring Onion and enjoy.
