Wash the rice well. Place in a colander for 30 minutes to drain the water. Meanwhile, prepare the vegetables.

Julienne the carrot into 2-3 mm. Cut the aburaage into 2 cm thick pieces.

Use the back of a knife to roughly peel off the skin of the burdock root and cut into long thin shavings. Soak in water to remove impurities.

Cut the chicken into 2-3 cm cubes. If you fry the side with the skin beforehand, it will add more flavor to the rice.

Heat sesame oil in a frying pan and cook the ingredients (except the chicken) on medium heat. Once heated through, add the chicken, soy sauce, mirin, and sake. Cover with a lid and steam for 2 minutes.

Once cooked, spread everything out into a shallow metal pan to cool.

Place the rice into the rice cooker bowl and add the chicken soup stock. Adjust the amount with water until it reaches the 3 cup line. Place the ingredients from Step 6 on top and lightly stir it up. Cook the rice as normal.

Once cooked, thoroughly mix the ingredients into the rice.

Pile it into a rice bowl and garnish with shredded nori to enjoy!

To prepare cheap chicken.