Steps

1. Scrape the skin off 1 burdock root (80g) with the back of a knife and finely julienne it.
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2. Soak the julienned burdock root in water to remove bitterness.
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3. Peel 1/4 carrot (50g) and cut it into thin strips about 3mm wide.
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4. Remove the stems from 2 shiitake mushrooms, cut them in half, and then thinly slice them.
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5. Cut 2 fried tofu pouches into three equal lengths and then julienne them.
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6. Finely chop 1/2 chicken thigh (150g).
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7. Heat 2 tsp of sesame oil in a frying pan over medium heat.
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8. Once the pan is hot, add the drained burdock root and stir-fry until coated with oil.
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9. When the edges of the burdock root become translucent, add the chicken thigh and carrot and stir-fry.
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10. Once the chicken and carrot are cooked, add the shiitake mushrooms and fried tofu pouches and stir-fry together.
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11. After stir-frying everything, add 3 tbsp water, 1.5 tbsp Mirin (Sweet Rice Wine), 3 tbsp soy sauce, 1.5 tbsp sugar, and 1/2 tsp dashi granules and mix well.
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12. Once the seasonings are mixed, cook over medium to high heat until the liquid has reduced to a point where some moisture remains.
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13. Reduce the liquid until almost gone and turn off the heat. This is the key! If too much moisture remains, the rice will become sticky. Ensure it's cooked down firmly until almost no liquid remains when you tilt the pan with the ingredients pressed down by a spatula.
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14. In a bowl, combine the cooked ingredients with 2 cups of cooked rice and 1 tbsp toasted sesame seeds. Mix until evenly distributed.
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15. Once everything is mixed, shape into triangular onigiri (rice balls) to complete. Alternatively, you can enjoy it as mixed rice without forming it into onigiri.
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