Peel the burdock root and shave into thin slivers. Rinse in cold water and then drain. Rehydrate the hijiki in water to soften.
Shred the shimeji mushrooms and cut the bacon into 1 cm strips. Mince the garlic.
Add the bacon to a frying pan and cook on low heat to draw out the oil. Cook the garlic in the rendered oil to bring out its aroma. Increase to medium heat and cook the burdock root, hijiki, and shimeji mushrooms.
Add the ◎ ingredients in order to flavor. Then add the warm rice and mix together. Add the butter and the ☆ soy sauce from the sides of the pan, and mix everything together.
Transfer to a serving place, and if you like top with julienned shiso leaves, and enjoy.
You could also also prepare this delicious dish with white rice.
Story Behind this Recipe
Our family often eats brown rice. I composed a recipe that gives you plenty of nutrients, is filling, and where you can taste the brown rice, all in one plate.
Since you just cook everything together I don't have any hints in particular. Thinly shave the burdock root so it cooks quickly.