No-Knife Torinameshi (Rice Cooker Chicken and Burdock Takikomi Gohan) with Egg Miso Soup

Put 2 go of rice in a bowl and rinse lightly. Since it's takikomi gohan, rinsing about twice is plenty. Over-rinsing strips the aroma from the rice, so there's no need to be fussy about it.

Transfer the rinsed rice to the rice cooker's inner pot and add 2 tablespoons soy sauce, a pinch of salt, and 2 teaspoons chicken stock powder.

Add 2 tablespoons mirin for sweetness and 2 tablespoons sake for depth and aroma.

Add water. The key is to fill only to just below the 2-go line, since the vegetables and chicken will release moisture.

Rinse the burdock root lightly under water. Even pre-washed burdock gets a quick rinse, but don't scrub it until it turns white, or you'll lose all of its earthy aroma.

The burdock won't fit in the inner pot, so snap it by hand instead of using a knife and add it. Snap the carrot by hand the same way and add it.

Lay the whole chicken thigh on top without cutting it. Then close the rice cooker lid and cook on the regular setting for about 50 minutes to just under an hour.

Make the miso soup while the rice cooks. Wash the komatsuna, cut it fairly small with a knife (or scissors), and put it in a pot.

Add 500-600 ml water to the pot and bring to a boil. Once boiling, add the chicken dashi and bonito dashi to combine the umami.

Stir in about 2 tablespoons of miso. Take care not to let it boil, though there's no need to be too fussy. The komatsuna will cook down until meltingly soft.

Drop the egg into the pot whole without beating it, and break it up with chopsticks. The white and yolk loosen into the soup as an ingredient and add protein. Once it starts to set, cover and keep warm while you wait for the rice to finish.

Once the rice is done, open the lid and break everything up with a rice paddle. The carrot, burdock, and chicken fall apart easily, so no knife is needed. If anything is hard to break up, cut it with scissors. Serve in bowls with the miso soup, and add yuzu kosho to taste.