Rinse 2 cups of rice. Soak in water for 30 minutes, then drain completely.
Slice the burdock root into thin shavings (sasagaki), thinly slice the mushrooms, and cut the chicken thighs into small, bite-sized pieces (about 1/2-inch).
Put rice into the pot. Add all seasonings (soy sauce, sake, mirin, dashi powder), then fill with water to the 2-cup line. Stir well.
Place chicken, burdock root, carrot, maitake mushrooms, and aburaage evenly on top of the rice. Do NOT mix!
Press start to cook. Once done, fluff the rice, add salt to taste, and enjoy!
