Chikuzenni

Instructions

1. Prepare the ingredients
   Clean and cut all vegetables as indicated. Parboil lotus root for 2 minutes to remove bitterness. Soak sliced burdock root in water for 5 minutes to remove astringency, then drain. Blanch snow peas in boiling water for 30 seconds, then immediately transfer to ice water to preserve color.
2. Brown the chicken
   Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. Remove excess oil if necessary.
3. Add vegetables
   Add carrots, lotus root, burdock root, shiitake mushrooms, and konnyaku to the pot with the chicken. Stir-fry together for about 2 minutes to coat the vegetables with oil.
4. Add cooking liquid
   Pour dashi stock into the pot. Add soy sauce, mirin, sake, and sugar. Stir to combine. Bring to a boil, then reduce heat to a simmer.
5. Simmer
   Place an otoshibuta (drop lid) or a piece of parchment paper cut to fit the pot directly on the surface of the liquid. Simmer on low heat for about 30 minutes, or until vegetables are tender and the liquid has reduced by about one-third.
6. Add final touches
   Add the blanched snow peas to the pot and simmer for an additional 1 minute. Taste the broth and adjust seasonings if necessary.
7. Serve
   Remove from heat and let stand for 5 minutes. Transfer to a serving dish, arranging the vegetables and chicken attractively. Pour some of the cooking liquid over the top and serve warm.