1. Rinse rice several times, until water becomes almost clear, stirring gently by hand. Soak in 4 1/4 cups of water for 30 minutes or longer in a heavy stainless steel pot with tight-fitting lid. The pot needs to hold three to four times the volume of the uncooked rice.

2. To make ginger juice, peel and grate fresh ginger root, then squeeze out the juice.

3. After the rice soaks, cover and bring to a boil over high heat. When it begins to simmer, reduce heat to low and boil 15 minutes. Turn off heat and steam for 15 minutes. Using a wet, wooden spoon, mix rice with a folding motion from the bottom up to make it fluffy. Insert a dry dish towel under the lid to absorb excess moisture. While the rice is cooking, prepare the other ingredients.

4. Bring to a boil 2 T sugar, 2 T soy sauce, 2 T sake and 2 tsp ginger juice. (The alcohol in the sake will cook off.) Add meat and cook 3-4 minutes until well done, but still slightly moist, breaking up meat with chopsticks or a fork.

5. In a small, shallow saucepan, mix eggs well with chopsticks or whisk, but do not beat. Add 2 T sugar, 1 tsp soy sauce, 1/3 tsp salt and 2 T sake, and mix well. Cook over very low heat, stirring constantly with a fork to break up lumps as they form. Cook until almost done, but still moist, then remove from heat immediately. Scrape from pot using a rubber spatula.

6. Put peas into boiling water containing 2/3 tsp salt and cook until well done. Drain and cool quickly.

To serve
Fill large rice bowls halfway with hot rice. Divide the surface of the rice into three triangles, filling the triangles with ground chicken, egg and peas, completely covering the surface of the rice. Garnish with several fine strips of pickled ginger in the center.