6 pieces aburage (fried soybean cake)
1 c. chicken stock
1 Tbsp. soy sauce
2 Tbsp. sugar
monosodium glutamate
1/2 chicken breast, skinned, boned and cut into 1/4-inch squares
2 dried mushrooms, presoaked and diced
6 edible pod peas
1/4 c. diced omelet
3 c. prepared sushi rice

Cut bean cake squares in half and gently pull open the center of each, making little bags. Simmer in water to cover, 20 minutes. Drain. Place chicken stock, soy sauce, sugar and a dash of monosodium glutamate in a saucepan. Bring to a boil; add the bags and simmer 15 minutes. Carefully spoon out bags; drain. Cook chicken breasts in remaining liquid for about 5 minutes. Remove. Add mushrooms to pan and cook for 15 minutes. If most of the liquid is gone, add 1/3 cup chicken stock, 1 teaspoon each of soy sauce and sugar, and a dash of monosodium glutamate. Drain mushrooms when tender. Snap ends off peas; pull side strings. Cut into small pieces. Parboil in salted water for 1 minute. Drain and rinse with cold water. Gently combine chicken, vegetables, omelet and sushi rice. Fill bags; fold over top to close. Makes 12 bags.