Gomoku Takikomi Gohan (Japanese Mixed Rice)五目炊飯 (日本什錦飯)

Wash Japanese short-grain rice until water runs clear. Drain and let it soak in fresh water for 30 minutes, then drain again thoroughly.

Soak dried shiitake mushrooms in warm water until softened (about 30 minutes). Squeeze out excess water, remove stems, and slice thinly. Peel burdock root, thinly shave or julienne, and soak in water for 5-10 minutes to remove bitterness. Drain.

Dice boneless, skinless chicken thigh into small pieces. Julienne carrot. Pour hot water over aburaage (fried tofu pouch) to remove excess oil, then squeeze dry and cut into thin strips.

In a small bowl, combine soy sauce, mirin, sake, sugar, and salt. Mix well.

Transfer the drained Japanese short-grain rice to a rice cooker pot. Pour in the prepared seasoning liquid and dashi stock. Stir gently to combine. Arrange the boneless, skinless chicken thigh, carrot, dried shiitake mushrooms, burdock root, and aburaage (fried tofu pouch) evenly over the rice. DO NOT STIR. Close the lid and cook using the regular white rice setting.

Once cooking is complete, let the rice rest in the cooker with the lid closed for 10-15 minutes. Gently fluff the rice with a paddle, mixing the ingredients evenly. Serve hot, optionally garnished with chopped green onions.