Wash the burdock root thoroughly, lightly scrape off the skin, and cut into thin shavings. Soak in water.

Cut the lotus root lengthwise into quarters (or eighths if large), then slice thinly. Soak in water.

Cut the shiso leaves into thin strips.

In a small saucepan, combine the ground chicken, grated ginger, and seasonings (sake, sugar, soy sauce, mirin, dashi). Mix with chopsticks, then place over heat.

When the chicken starts to crumble, add the prepared burdock and lotus root. Stir-fry, then add water and cook until the liquid is gone.

Place the cooked rice in a bowl. Add the cooled chicken and vegetable mixture and the shiso. Mix with a rice paddle. Divide into 8 portions and shape into triangular onigiri.

Crack the eggs into a shallow dish, add salt, and beat. Dip the onigiri in the egg, then cook in a lightly oiled skillet.

Turn to brown all sides. Dip in the egg again and cook the same way.