For this recipe, I’m using chicken and aburaage tofu, as well as gobo (burdock root). If you can’t find burdock root, use a root vegetable like parsnip. Burdock root has an earthy yet bittersweet flavor, but you can skip it and use other veggies you like.
It's normal for the rice to be slightly burnt, and this is many people’s favorite part because it adds a bit of crunch. In Japanese, the burnt rice is called “Okoge,” but it only happens when you cook with the mixed rice setting.