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1
Cut the chicken into pieces that are a big bigger than bite sized.
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2
Combine with the ingredients.
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3
Cut the satoimi into hexagonal shapes, and blanch quickly.
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4
Wash them off to remove the surface sliminess and drain in a colander.
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5
Slice the lotus root 7 to 8 mm thick.
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6
Cut around the edges to turn the slices into flower-shaped lotus root slices.
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7
Soak the lotus root slices in vinegar water.
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8
(See Step 13.)
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9
Burdock root: Scrape the skin off with the back of a knife.
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10
Cut on an angle into thin slices, and soak in water.
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11
When the water turns brown, change to fresh water.
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12
Cut the carrot into 7-8 mm thick slices, and cut them out into flower shapes with a food cutter.
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13
Use a knife to turn them into nejiri-ume (twisted ume plum flowers).
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14
(See Step 16.)
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15
Shiitake mushrooms: Quickly rinse off any dirt, take off the stems, and cut in half if they are big.
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16
(Dried shiitake mushrooms are delicious, too.)
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17
Konnyaku: Slice 7 to 8 mm thick, make a slit down the middle, push the ends into the slit so they twist to form a knot konnyaku (see photo).
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18
Blanch in boiling water.
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19
(This prevents the konnyaku from un-twisting.)
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20
Put some oil in a pot and stir fry the chicken quickly.
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21
When it browns, remove.
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22
Add some oil to the same pot and quickly stir fry the ingredients from Steps 2 to 7.
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23
Add the ingredients, put on a small lid that sits on top of the pot contents (drop lid or otoshibuta) and simmer over medium heat until the ingredients are tender.
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24
While the pot is simmering, prepare the decorative snow peas.
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25
Take the strings off, and blanch quickly in salted water (the salt is not included in the ingredient list).
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26
Refresh in cold water to fix the color.
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27
Cut as shown in the photo (or in any way you prefer).
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28
When the vegetables from Step 9 have cooked through, add the flavoring ingredients and chicken, and simmer until almost no liquid is left in the pan.
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29
(Cover partially with a lid and shake the pan around occasionally to distribute the flavors.)
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30
Transfer to a serving plate, and decorate with the snow peas.
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31
Serve.
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32
How to cut the flower-shaped lotus root
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33
Make cuts from the skin side in between all the holes of the lotus root.
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34
Cut around each hole while peeling.
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35
When all the edges above the holes have been cut on one side, flip over and cut off the remaining peel to finish.
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36
How to cut nejiri-ume (twisted ume flowers).
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37
Cut out the carrot using a flower shaped food cutter.
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38
Make slanted cuts in the carrot in between the flower petals five times.
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39
Carve the surface of the petals diagonally.
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40
Repeat for all 5 cuts and the flower is done.
