Rehydrate dried shiitake mushrooms in water, squeeze out excess moisture, and dice into 5mm pieces. Thinly slice burdock root using a rotating motion with a knife and soak in water, then drain. Julienne the carrot.

Cut chicken thigh into 1cm cubes, mix with 1/2 tbsp sake and 1/2 tbsp soy sauce, and marinate for 10 minutes.

In a rice cooker, add soaked rice, seasonings (sake, sugar, soy sauce), and shiitake soaking liquid up to the 1-cup mark. Mix well and level the rice. Add the prepared vegetables and chicken, spreading them evenly. Cook using the regular rice setting.