Steps

1. Rinse 1 piece of Konjac Jelly to remove excess water, then tear into bite-sized pieces using a spoon. Place in a bowl, add 2 pinches of salt, and knead well with your hands to remove bitterness. (Secret Tip! The osmotic pressure from the salt will draw out bitterness and moisture, making it easier for the flavors to penetrate.)
   🕒 00:17
2. Cut 200g of Cooked Bamboo Shoots in half. Slice the tough root end thinly, and cut the tender tip in half lengthwise to maintain some texture. Place the cut bamboo shoots in a large bowl and soak in water to remove bitterness.
   🕒 01:06
3. Line a heatproof container with a damp, wrung-out paper towel. Arrange 200g of Taro Root (after washing off the soil) on the paper towel, then cover with another damp paper towel. Microwave without plastic wrap. (Secret Tip! Wrapping with a damp paper towel steams the taro, resulting in a fluffy texture.)
   🕒 02:16
4. Lightly rub 1/2 root (120g) of Burdock Root and 200g of Lotus Root with aluminum foil to remove dirt from the surface. (Secret Tip! Much of the flavor of burdock and lotus root is in the skin, so it's recommended to use them without peeling.)
   🕒 02:47
5. Cut the burdock root diagonally and then into bite-sized irregular pieces. Soak the cut burdock root in water to remove bitterness.
   🕒 03:15
6. Trim the ends of the lotus root, cut it into 4 lengthwise, and then slice into about 5mm thick pieces. Soak the cut lotus root in water. (Secret Tip! It's said burdock root loses its aroma, but soaking it in water makes it more palatable. Adjust to your preference.)
   🕒 03:39
7. Trim the hard stems from 4 Shiitake Mushrooms and cut the caps in half. You can use the stems as they are.
   🕒 04:30
8. Peel 100g of Carrot, cut it into 4 lengthwise, then diagonally into irregular pieces.
   🕒 04:51
9. Remove the taro root from the microwave. Immediately rinse under cold running water to firm up, then drain and peel by hand once cool enough to touch. Trim off any remaining tough skin with a knife.
   🕒 05:14
10. Cut the peeled taro root into bite-sized pieces.
    🕒 05:54
11. Remove any blood spots from 1 piece (300g) of Chicken Thigh and cut into bite-sized pieces. Cut them slightly larger than the carrot and burdock root pieces; they will shrink to a good size after simmering.
    🕒 06:11
12. Heat a generous amount of sesame oil in a deep frying pan. Arrange the chicken pieces skin-side down and cook over medium-low heat.
    🕒 06:56
13. While the chicken is cooking, stir-fry the rinsed konjac jelly in the empty spaces of the pan. (Secret Tip! Searing the chicken skin removes any gaminess and enhances its flavor. Stir-frying the konjac removes moisture, allowing it to absorb flavors better.)
    🕒 07:08
14. Once the chicken skin is a deep golden brown, add the drained bamboo shoots, burdock root, lotus root, taro root, shiitake mushrooms, and carrot to the pan.
    🕒 07:52
15. Add 3 pinches of salt and stir-fry until the vegetables are coated with oil and have a glossy sheen, releasing a fragrant aroma. (Secret Tip! Stir-frying enhances the aroma of the vegetables and makes them more delicious.)
    🕒 08:02
16. Add 400ml of Dashi Broth, 200ml of Water, 100ml of Cooking Sake (Rice Wine, no added salt), 4 tbsp of Mirin (Sweet Rice Wine), 5 tbsp of Soy Sauce (4 tbsp if you prefer lighter taste), and 2 tbsp of Sugar. Stir gently while bringing to a full boil in the center. (Secret Tip! If using cooking sake, reduce the soy sauce by 1 tbsp.)
    🕒 08:19
17. Reduce heat to low. Place a piece of parchment paper with holes poked in it on top to act as a lid, allowing the liquid to circulate.
    🕒 09:05
18. Simmer gently for 30 minutes.
    🕒 09:30
19. After 30 minutes, turn off the heat and let it cool with the parchment paper lid on for 1 to 2 hours. (Secret Tip! Cooling the ingredients once allows the simmering liquid to penetrate deeply, enriching the flavor. This also prevents overcooking and maintains a good texture.)
    🕒 09:33
20. For the snow peas (for color), snap off the stringy edge of the flat side and remove the tough string.
    🕒 10:01
21. Just before serving, heat the pan over medium heat to warm everything through.
    🕒 10:24
22. Spoon some of the simmering liquid over the Chikuzen-ni and continue to simmer until the liquid is reduced by about half, concentrating the flavors.
    🕒 10:29
23. Once the liquid has reduced by about half, push the prepared snow peas to the side and cook them briefly until tender-crisp. (Secret Tip! Reducing the liquid concentrates the flavors, giving it a restaurant-quality taste. Be careful not to overcook the snow peas.)
    🕒 10:41
24. To further enhance the flavor, add 2 pinches of salt and mix well. (Secret Tip! Adding a small amount of salt at the end sharpens the overall flavor profile.)
    🕒 11:02