2 medium-size dried shiitake mushrooms
2 cups rinsed short- or medium-grain rice - preferably shinmai
2-1/3 cups water (use 3 tablespoons less water if using shinmai)
1 (7-oz.) jar chestnuts in heavy syrup
1 small sweet potato - peeled and diced
1 teaspoon salt
2 tablespoons light soy sauce (usukuchi shoyu)
2 tablespoons mirin
1 tablespoon toasted sesame seeds
Radish sprouts (kaiwari daikon).

Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut off stems. Dice mushrooms. In a 3-quart saucepan, combine rinsed rice and water; soak 15 minutes. Rinse chestnuts to remove syrup. Drain well; cut into quarters. Add mushrooms, chestnuts, sweet potatoes, salt, soy sauce and mirin to saucepan with rice; stir. Bring to a boil. Reduce heat to low. Cover saucepan with a tight-fitting lid. Simmer 15 minutes. Remove from heat.

Let stand, covered and undisturbed, 10 minutes. Carefully break up rice mixture with a dampened wooden rice paddle or spatula. Spoon rice mixture into serving bowls. Sprinkle with sesame seeds and radish sprouts.