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1
Cut the chicken into small pieces.
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2
Cut the daikon radish, carrot, Chinese cabbage and taro root into bite sized pieces.
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3
Blanch the aburaage in boiling water for a second, drain and cut into thin strips.
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4
Grate the garlic, and chop the green onion finely.
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5
Heat some oil in a pot, put in the chicken and stir fry.
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6
When the chicken starts to change color, take the pot off the heat and cool the bottom by placing it on a well wrung out kitchen towel briefly.
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7
This way, the meat will come off the bottom of the pot cleanly.
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8
Put the pot back on the heat.
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9
When the chicken has changed color, add the carrots, then the daikon radish, then the satoimo and finally the Chinese cabbage.
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10
Stir fry.
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11
When the vegetables have started to wilt add the dashi, grated garlic and aburaage.
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12
Bring to a boil, then lower the heat to low and simmer.
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13
When the vegetables have turned soft, add the ingredients and simmer for another 30 to 40 minutes.
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14
Add the tofu and simmer for 2 to 3 minutes, taste and adjust the seasoning and it's done!
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15
When you have some extra time, take the pot off the heat for 20 to 30 minutes, then re-heat; it will be even more delicious.
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16
Ladle into bowls and enjoy!
