Trim the tough ends from the mushrooms and cut them into bite-sized pieces. Cut the sweet potato and lotus root into rounds about 1cm thick. Slice the green onion into bite-sized pieces.
In a pot, layer the ingredients in this order from the bottom: mushrooms, lotus root, sweet potato, green onion, garlic, ginger slices, and finally the chicken drumettes on top.
Add the shio koji, unwashed white rice, and water over the layered ingredients.
Place the pot on the stove over medium heat. Once it reaches a boil, reduce the heat to low, cover, and simmer. For fall-off-the-bone chicken, simmer for about 1 hour.
Serve in bowls and top with black pepper and a drizzle of sesame oil to taste.
Cook it hands-free.
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