How to make it
Soak to soften dried shrimps and shiitake mushrooms separately (reserve the mushroom soaking water for later use). Slice the mushrooms and ginger.
Place diced taro pieces evenly on the rice in a rice cooker, add water and allow them to cook.
Slowly sauté the ginger slices with 1 tbsp black sesame oil. Add mushroom, dried shrimps and corn kernels to stir fry. Add in soy sauce, rice wine, mirin and mushroom soaking water and cook until fragrant.
Mix the ingredients with taro rice. Add 1 tbsp of black sesame oil and white pepper powder to season.