Defrost 120g chicken and let it sit in the fridge for 1 hour to release blood. Wash thoroughly to remove impurities.

Soak 2 shiitake mushrooms until softened.

Place cleaned chicken, sliced shiitake mushrooms, and chopped cabbage leaves into the rice cooker.

Add 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp minced garlic, and 1/2 tsp dashida.

Cook in the rice cooker until reheated and fully cooked.