Cut the beef into bite-sized pieces. Cook the beef in a non-stick frying pan until browned. Add the (A) seasonings and braise until most of the liquid has been cooked off.
Rehydrate the dried shiitake mushroom and lightly squeeze out the excess water but set aside the rehydration liquid. Cut the shiitake mushroom into 7-mm cubes. Cut the carrot into 7-mm cubes.
Cut the lotus root and the burdock into 7-mm cubes and soak in water to remove harshness.
Heat the dashi and the (B) seasonings in a pot. Cook the (2) and (3) vegetables until soft. Drain. Mix in the vegetables first, then add the (1) beef to the sushi rice. Place the rice mixture on a plate and top with the pickled ginger.