While the chicken is cooking, you can prepare the fresh produce. Remove and discard the stems of the shiitake mushrooms, thinly slice the caps. Trim and discard the bottom of the scallions, finely chop the remainder. Peel the turnips and cut lengthwise into wedges. Peel and mince the ginger root. Set them all aside.

In a small bowl, whisk together the mirin, ponzu sauce, sesame oil, and as much of the yuzu koshu as you would like (the more you add, the spicier the final dish will be).

While the chicken continues to cook, you can prepare the rice. Heat 2 teaspoons of olive oil in a small pan over medium heat. Add half of the diced fresh ginger root and cook until fragrant, a couple minutes. Add the rice and 1 cup of water. Bring the mixture to a boil, then cover and reduce heat to low. Simmer for 14 to 16 minutes or until the rice is tender and cooked through. Remove from heat and fluff the rice gently with a fork. Set aside.

As the rice cooks and the chicken finished roasting, you can prepare the mushrooms and turnips. Heat 2 teaspoons olive oil in a medium pan. Add the mushrooms and turnips and season with salt and pepper. Cook until lightly browned, stirring occassionally, about 8 to 10 minutes. Add the remaining ginger and the white parts of the scallions and cook for an additional 2 to 3 minutes. Transfer to a large bowl and wipe out the inside of the pan.

Add 2 tablespoons of the yuzu kosho mixture to the bowl of cooked mushrooms and turnips, then add the cooked rice and stir until coated. Set aside.

Place the same pan you used to cook the vegetables over medium heat. Pour in the remaining yuzu koshu mixture and add the cooked drumsticks, turning to coat them in the glaze. Divide the chicken and rice between two dishes. Garnish the dish with the green parts of the scallions and remaining togarashi spice blend and serve immediately.