Rinse the rice and drain in a colander.
Wash the sweet potato and cut into 1.5 to 2 cm quarter slices. Soak in plenty of water for several minutes and drain in a colander.
Cut the chicken into 1.5 cm cubes. Peel the ginger and chop roughly.
Mix the chicken, the ※ ingredients and 1/3 of ginger together. Rub well and leave to stand for about 10 minutes. Reserve the marinade to use at step 5 later.
Put the rice, the ○ ingredients and the step 4 chicken marinade into the rice cooker. Cover with water to fill up to the line indicating enough water to cook 2 cups of rice. Add the rest of the ginger and stir well. Place the konbu seaweed on top.
Bury the sweet potato chunks under the rice and put in the chicken and butter. Press start to cook the rice.
After it's cooked, remove the konbu seaweed. Add 1/2 of the whole sesame seeds and crush the rest with your fingers before adding. Stir the rice evenly.