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1
Cut the chicken into bite-sized pieces and peel the taro.
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2
Shave off the burdock skin with the back of your knife and then cut into chunks about 5 cm long.
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3
Peel the lotus root and the carrot, then cut into pieces 8 mm thick (It will be prettier if you use decorative cuts on the lotus root and cut out the carrots using a flower mold).
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4
Rope-twist the konnyaku.
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5
You can do this by first slicing the konnyaku into slices that are 8 mm thick, and then cutting a slit down the middle of each piece.
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6
Insert one end of the piece into the slit and pull to get a twisted konnyaku.
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7
Wash the bamboo shoot and cut into bite-sized pieces.
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8
Reconstitute the shiitake with 1 cup of warm water.
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9
Remove the veins from the snow peas, then blanch them in salt water.
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10
Parboiling - Boil the burdock for about 10 minutes in plenty of water.
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11
Then add the lotus root and the bamboo shoot and boil for another 5 minutes.
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12
Skim off the scum occasionally.
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13
In a separate pot, parboil the konnyaku in boiling water.
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14
Marinate the chicken in 1 tablespoon sake and 1 tablespoon soy sauce (both not listed).
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15
Heat some oil in a pot, then cook the chicken pieces skin-side down first.
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16
Add all of the prepared ingredients (except the snow peas) into the pot, then add the dashi and the shiitake water and let it come to a simmer.
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17
Cover with a small lid that sits right on top of the food (called an otoshibuta or a drop lid; you can make one with aluminum foil) and simmer for about 15 minutes.
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18
Add the seasonings and simmer some more.
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19
When you can easily stick a skewer through the taro, turn off the heat.
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20
Serve in a bowl, sprinkle on the snow peas, and you are done!
