Steps

1. Scrape off the outer skin of the burdock root, then rinse. Trim the ends and cut into large diagonal pieces. Soak the cut burdock root in water to remove bitterness. (Key Tip!) Scraping the skin helps the flavor penetrate more easily.
   🕒 01:21
2. Peel the lotus root and cut into large diagonal pieces. Soak the cut lotus root in water. (Key Tip!) To prioritize flavor infusion, peel and cut into large diagonal pieces.
   🕒 02:25
3. Peel the carrot and cut into large diagonal pieces.
   🕒 03:02
4. Trim the tough ends of the fresh shiitake mushrooms and cut into quarters while keeping the stems attached.
   🕒 03:18
5. Remove the strings from the snow peas and cut diagonally.
   🕒 03:30
6. Heat 1 tbsp of sesame oil in a frying pan over medium heat. (Key Tip!) Since no dashi broth is used, the sesame oil adds richness.
   🕒 03:49
7. Place the 250g chicken thigh skin-side down in the frying pan and cook until lightly browned. (Key Tip!) Cooking skin-side down removes the chicken's gamey odor and adds fragrance. Do not overcook the meat, as it will become tough.
   🕒 04:21
8. Once the chicken is lightly browned, add the drained burdock root, lotus root, and carrot, and stir-fry to allow them to absorb the chicken's flavor.
   🕒 05:04
9. Once the chicken has changed color, add 2 tbsp of Cooking Sake (Rice Wine).
   🕒 05:34
10. Add 250ml of water and bring to a boil.
    🕒 05:40
11. Once boiling, add the fresh shiitake mushrooms, 1 tbsp of sugar, 2.5 tbsp of Mirin (Sweet Rice Wine), and 2.5 tbsp of Soy Sauce.
    🕒 06:03
12. Cover with a lid and simmer over low heat. (Key Tip!) Simmer on low heat to prevent the meat from becoming tough.
    🕒 06:24
13. Remove the lid and increase the heat slightly to reduce the liquid. Continue to reduce until it reaches your desired consistency, shaking the pan or flipping the ingredients occasionally to ensure even flavor distribution. (Key Tip!) Prevent the surface from drying out. Reduce the liquid further for a more intense flavor.
    🕒 06:39
14. Finally, place the snow peas on top without submerging them in the broth, cover again, and steam. (Key Tip!) This method helps maintain the snow peas' bright color and crisp texture.
    🕒 08:18
15. Once the snow peas are steamed, turn off the heat and transfer to a serving dish. Drizzle a little of the remaining broth over the top. (Key Tip!) Braised dishes absorb flavor better when cooled once. Finishing with a little remaining broth prevents the vegetables from turning dark and maintains their beautiful color.
    🕒 08:40