Rinse the Japanese Short-Grain Rice under cold water, swirling and draining until the water runs nearly clear. Drain well and let the rice sit 20–30 minutes to absorb a little moisture.
If using dried mushrooms, rehydrate the Shiitake Mushrooms in warm water for 20–30 minutes and reserve the soaking liquid; if fresh, simply wipe and slice them.
Trim and cut the Boneless Skinless Chicken Thigh into bite-sized pieces; season lightly with a pinch of Salt or a drop of soy if you like.
Peel and julienne the Carrot. Scrape and thinly slice the Burdock Root into matchsticks and soak it briefly in water to remove excess earthiness and prevent discoloration.
Prepare the Aburaage by pouring boiling water over it to remove excess oil, then squeeze lightly and slice into thin strips.
Make the cooking liquid: for about 2 cups of rice use roughly 2 cups of Dashi Stock (or enough to reach the rice cooker’s fill line), then season with about 2 tablespoons Soy Sauce, 1 tablespoon Sake, 1 tablespoon Mirin and 1/2 teaspoon Salt. If you reserved mushroom soaking liquid, add a little of it (strained) to deepen flavor — reduce the dashi by the same amount so total liquid stays correct.
Place the drained rice in the rice cooker inner pot (or a heavy-bottomed pot if cooking on the stove), pour in the seasoned dashi mixture, and gently spread the chicken, carrots, burdock, shiitake and aburaage over the top. Do not stir — layering helps the flavors infuse evenly.
If using a rice cooker, start the regular cook cycle. If using a stovetop pot, bring to a gentle boil over medium heat, then reduce to the lowest heat, cover and simmer 12–15 minutes until the liquid is absorbed and the rice is tender. Turn off the heat and let rest, covered, for 10 minutes.
After resting, open the lid and gently fluff and mix the rice with a rice paddle or large spoon so the ingredients are evenly distributed and the grains separate.
Scatter chopped Mitsuba over the rice and serve warm. Adjust seasoning with a little extra soy if desired and enjoy immediately.
