Steps

1. Soak the dried shiitake mushrooms in water for several hours to rehydrate.
   🕒 01:11
2. Rinse the rice and soak it in water. Aim for 30 minutes in summer and 1 hour in winter, until the rice turns white.
   🕒 01:22
3. Remove the tough stems from the rehydrated dried shiitake mushrooms and slice them into 3-4mm thick strips. (Key Step!) Do not discard the soaking liquid.
   🕒 01:46
4. Slice the konjac jelly into 3-4 equal thickness pieces, then cut into strips.
   🕒 02:11
5. Dice the carrot into small cubes. You can also julienne them to the same length as the konjac if preferred.
   🕒 02:28
6. Finely mince the fried tofu pouch to a similar size as the carrot. (Key Step!) This helps it blend well into the rice for deliciousness.
   🕒 02:49
7. Shave the burdock root and soak it in water.
   🕒 03:10
8. Place the chicken thigh (100g) in a bowl.
   🕒 03:35
9. Pour hot water over the chicken and stir gently with chopsticks. Immediately drain in a colander to remove excess sliminess and oil.
   🕒 03:59
10. Pat the chicken thigh dry and season with salt. (Key Step!) This enhances the chicken's flavor.
    🕒 04:09
11. Drain the soaked rice and transfer it to the inner pot of the rice cooker.
    🕒 04:40
12. Strain the shiitake mushroom soaking liquid through a fine-mesh sieve and add it to the pot.
    🕒 04:47
13. Add soy sauce (2.5 tbsp) and mirin (2.5 tbsp).
    🕒 05:04
14. Add water up to the 2-cup line on the inner pot and mix gently.
    🕒 05:18
15. Spread all the prepared ingredients (sliced shiitake mushrooms, konjac, carrot, fried tofu pouch, burdock root, and prepared chicken thigh) evenly over the rice.
    🕒 05:40
16. Cook using the standard rice cooking course.
    🕒 06:11