Prepare all ingredients and seasonings.

Rinse the rice thoroughly, then drain in a strainer for about 30 minutes. Place the rice in the inner pot of a rice cooker and add water equal to the usual amount for cooking, but subtract 1 rice cooker cup of water. Soak for 20–40 minutes. (For 5 rice cooker cups of rice, use 4 rice cooker cups of water.)

Cut the chicken into small pieces. Place the marinade ingredients in a zip-top bag, add the chicken, and mix well. Marinate for about 30 minutes.

Rub the konjac with salt, rinse thoroughly with water, then place it in a pot of boiling water and cook for about 5 minutes. Drain, then cut into small cubes and set aside.

Rinse and soak the shiitake mushrooms, then drain and slice thinly. Peel and julienne the carrot. Scrape the skin off the burdock root with the back of a knife, julienne, and soak in water to prevent discoloration.

Heat a pan and add 1 tablespoon vegetable oil. Sauté the shiitake mushrooms until fragrant, then add the chicken and stir-fry.

When the chicken is halfway cooked, add all the prepared ingredients to the pan and stir-fry. Add the seasonings and stir-fry for 5 minutes until everything is evenly colored and flavored.

Transfer all the ingredients to the rice cooker inner pot along with the rice. Mix well with a rice paddle. Add 1 cup of water to the outer pot of the rice cooker and start cooking the mixed rice.

When the rice cooker switches to 'warm,' let it steam for another 15 minutes. Open the lid and fluff the rice with a rice paddle.

Enjoy this nutritious and healthy Japanese mixed rice.