Wash the brown rice and submerge in enough water to cover the listed amount.
I used dried hijiki that doesn't need to be rehydrated. The listed amount is just an estimate. Use as much as you like.
Cut the carrot, burdock root, and shiitake mushrooms into bite-sized pieces.
Add all of the ingredients to Step 1 and start the rice cooker.
Here is a version using white rice instead of brown. It's very delicious and there's no need to change the ingredient amounts.
Story Behind this Recipe
I wanted to make macrobiotic style hikiji brown rice. I came up with ingredient amounts for a flavor that wasn't too strong and brought out their natural taste. Feel free to adjust the amounts to your liking.
If you prefer, add chicken or canned tuna, with boiled soy beans and abura-age. Feel free to adjust the amount and type of ingredients. I made this thinking about a dish for a healthy diet (not too much salt) with a relatively mild flavor.