Steps
1. Bring to a boil soy sauce, sake, ginger and chicken. When cool, drain chicken, reserving liquid. Boil konnyaku strips; drain. Heat 1 tsp soy sauce in pan, add konyaku, and stir to coat with soy sauce.
2. Wash rice 1 hour ahead of cooking. Drain in a colander, and cover with a damp dish towel.
3. To reserved liquid from chicken, add enough dashi to make 3 1/4 cups liquid.
4. Mix rice, liquid, 1 tbsp soy sauce, and put with all other ingredients, except parsley, in a heavy pan
5. Stir from bottom of pan, then cover. Cook over high heat until it boils; then cook about 12 mn on low heat. Turn off heat.
6. Let stand for 15 minutes. With a wooden spatula or fork, fluff up rice. Stir in 1 tbsp minced parslley just before serving.

Comments
As rice cooked with soy sauce tends to burn easily and takes a longer time to absorb water, the heat should be a little lower than when cooking plain rice. Cooking time will be longer than usual.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines