Steps

1. Peel the lotus root and cut into 1cm wide slices.
   🕒 02:04
2. Cut the carrot into irregular bite-sized pieces.
   🕒 03:02
3. Cut off the stems of the shiitake mushrooms and halve them. Cut the stalks into easy-to-eat pieces.
   🕒 03:54
4. Tear the konjac into bite-sized pieces with a spoon.
   🕒 05:27
5. Rinse and rub the torn konjac under hot tap water to remove its odor. 【Tip!】 If you are concerned about the konjac's odor, rubbing it under hot water can alleviate it without the need for boiling.
   🕒 05:59
6. Cut the chicken thigh into small, bite-sized pieces.
   🕒 07:23
7. Place the cut chicken thigh 350g, shiitake mushrooms 120g, lotus root 200g, carrot 150g, and konjac 250g into the rice cooker pot, pour in sesame oil 1 tbsp, and mix to coat everything. 【Tip!】 Coating with sesame oil without frying adds aroma. If you prioritize flavor, stir-fry the chicken in sesame oil before adding it to the rice cooker.
   🕒 08:13
8. Add Hondashi 1.5 tsp, Kombu Dashi 1.5 tsp, water 4 tbsp, sake 4 tbsp, Mirin (Sweet Rice Wine) 4 tbsp, soy sauce 3.5 tbsp, and sugar 1 tbsp and 2 tsp to the same pot and mix. 【Tip!】 The combination of Hondashi and Kombu Dashi creates an elegant flavor.
   🕒 09:02
9. Gently press down all the ingredients to allow the flavors to soak in.
   🕒 10:59
10. Start cooking in the rice cooker using the normal mode.
    🕒 11:15
11. Remove the strings from the snow peas.
    🕒 11:25
12. Bring water and salt (1% salinity) to a boil in a pot, then blanch the destringed snow peas for about 1 minute.
    🕒 12:47
13. Transfer the blanched snow peas to cold water to retain their vibrant color.
    🕒 13:00
14. Add water 350cc, Hondashi 1/3 tsp, Kombu Dashi 1/3 tsp, and Usukuchi Soy Sauce (Light Soy Sauce) 1 tbsp to a pot and bring to a simmer.
    🕒 16:13
15. Cut off the roots of the Komatsuna and cut into easy-to-eat pieces.
    🕒 16:26
16. Grill or pan-fry mochi 2 pieces until golden brown.
    🕒 17:53
17. Once cooking is complete, open the rice cooker lid and remove the Chikuzenni.
    🕒 18:03
18. Plate the Chikuzenni and garnish with the blanched and chilled snow peas.
    🕒 18:43
19. Once the Zoni broth is warm, add the cut Komatsuna 100g and simmer briefly.
    🕒 18:54
20. Serve the grilled mochi and broth with Komatsuna in a Zoni bowl.
    🕒 19:00