Rinse rice and soak in the water.
Soak shiitake in water until its soft, 15 minutes. After soften, slice them thinly. Keep the soaked water.
Soak hijiki in a small bowl until its soft, 15 minutes. Keep the soaked water.
Boil water in a small pot, put konjac to remove the smell. After boil, cut them into small pieces.
In a small bowl, put 1 tsp vinegar and 3 cups water. Shave burdock into the water with vinegar to avoid discoloration. Discard the water immediately after you finish shaving them all and replace with fresh water and rinse.
Cut carrot, bamboo shoot, aburaage.
Cut chicken into small bite size. In a large pan, drizzle large portion of oil and saut chicken until it changes the color.
Add all the other vegetables into the pan and saut for 3 minutes. Add all the ingredients of and cook for 3 minutes.
Strain the soup. Add reserved shiitake water and hijiki water into the soup.
In a rice cooker, put rice and the soup. Add water to make it to the 4 cup line.
Then add the cooked vegetables and chicken. Do not stir rice and vegetables here. Start the rice cooker
