Electric Pot Japanese-Style Mushroom Chicken Rice

A representative of Japanese home cooking, this dish is light yet rich in flavor. The chicken is tender, and the sweetness of the shiitake mushrooms and burdock root (or carrots) perfectly infuses the rice. Ingredients: 2 cups Japanese short-grain rice (washed and drained) 1 boneless chicken thigh (cut into bite-sized pieces) 3 dried shiitake mushrooms (rehydrated and sliced, reserve soaking water) A small amount of shredded carrots and burdock root Seasonings: 2 tbsp Japanese soy sauce (or soy sauce base), 1 tbsp mirin, 1 tbsp sake Instructions: Marinate the chicken: Lightly marinate the chicken thigh pieces with a little soy sauce and sake for 10 minutes. Adjust water: Place the washed rice in the inner pot. Add the seasonings (soy sauce, mirin), then add the shiitake mushroom soaking water. Top up with plain water to the usual line for 2 cups of rice. Layer and cook: Evenly spread the chicken pieces, sliced shiitake mushrooms, shredded carrots, and burdock root over the rice (do not mix). Add 1.5 cups of water to the outer pot and press the cook button. Mix well: Once cooked, let it steam for 15 minutes. Open the lid and gently mix from the bottom up with a rice paddle.