Steps

1. Finely chop 200g of chicken thigh into pieces about 5mm to 1cm square.
   🕒 00:47
2. Marinate the chopped chicken thigh with 1 tsp of All-Purpose Sauce and let it sit for 10 minutes.
   🕒 00:54
3. Peel 1/4 carrot (40g) and slice it into ginkgo leaf shapes about 2cm in size.
   🕒 01:01
4. Scrape off the skin of 1/2 burdock root (50g) with the back of a knife and cut it diagonally into bite-sized pieces.
   🕒 01:10
5. Soak the diagonally cut burdock root in vinegared water for about 5 minutes.
   🕒 01:20
6. In the rice cooker pot, add 2 cups of rinsed rice, 3 tbsp of All-Purpose Sauce, and water up to the 2-cup line (approx. 340ml).
   🕒 01:29
7. Gently mix everything and flatten the rice. Then, place the burdock root (drained from vinegared water), carrot, and marinated chicken on top.
   🕒 01:40
8. Once all ingredients are in the pot, cook using the regular white rice setting.
   🕒 01:52
9. After cooking, mix everything well. (Key Tip!) If the flavor seems weak, adjust with a small amount of salt.
   🕒 04:31
10. Peel 200g of daikon radish and slice it into ginkgo leaf shapes about 5mm thick.
    🕒 02:16
11. Make a diagonal cut on 3 sticks of chikuwa and divide each into 4 pieces.
    🕒 02:22
12. Tear 1 block (200g) of firm konjac jelly into bite-sized pieces using a spoon or your fingers.
    🕒 02:27
13. Blanch the torn konjac jelly in a pot for 1 to 2 minutes. After blanching, drain it in a colander.
    🕒 02:34
14. Add 1 tbsp of vegetable oil and the sliced daikon radish to a frying pan and sauté.
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15. Once the edges of the daikon radish become translucent, add the chikuwa and konjac jelly, and stir-fry briefly.
    🕒 02:52
16. Add 200ml of water and 2 tbsp of All-Purpose Sauce, and bring to a boil over high heat.
    🕒 03:00
17. Once the liquid boils, reduce heat to medium, cover with aluminum foil or a lid, and simmer for 10 minutes.
    🕒 03:10
18. After 10 minutes, remove the lid and continue to cook, reducing the remaining liquid until it thickens. (Key Tip!) Be careful not to burn the ingredients as the liquid evaporates.
    🕒 03:34
19. Once the liquid has reduced and the ingredients have a glossy sheen, it's ready.
    🕒 03:56
20. Plate and garnish with toasted sesame seeds, if desired.
    🕒 04:07