Cut the carrot into julienne strips (sen-giri). Finely chop the rehydrated dried shiitake mushrooms (mijin-giri). Cut the abura-age into thin strips (sen-giri). Coat the ground chicken with the starch. Heat the oil in a non-stick frying pan and cook the ground meat. Break the ground meat apart while cooking over a low heat. Take the meat out of the pan and set aside.
In the same frying pan, sauté the carrot and the shiitake mushrooms. Add the abura-age and continue cooking. Turn off the heat and mix in the (A) seasonings.
In a pot, bring the dashi stock and the rice to a boil. Add the (1) ground meat and the (2) ingredients, cover with a drop lid and let simmer for a while. Ladle into a bowl and sprinkle with the green onion.