Steps

1. Soak dried shiitake mushrooms in water until fully rehydrated. Strain the soaking liquid through a fine-mesh sieve and adjust to 150ml.
   🕒 00:38
2. Peel the lotus root with a peeler and cut into irregular bite-sized pieces, slightly larger than regular bite-sized. Soak the cut pieces in water.
   🕒 03:36
3. Wash the burdock root to remove dirt, then lightly scrape the skin with the back of a knife or a scrub brush. Cut into irregular pieces that can be eaten in one bite. Soak the cut pieces in water.
   🕒 04:08
4. Peel the carrot with a peeler, cut in half lengthwise, then into irregular pieces. Make them slightly smaller than the other vegetables.
   🕒 04:50
5. Wash the taro to remove dirt, peel, and cut into bite-sized pieces (2-3 pieces each).
   🕒 05:37
6. Place the peeled taro and water in a pot and heat from cold water. Once boiling, simmer for 3-4 minutes, then drain in a colander.
   🕒 06:46
7. Tear the konnyaku into bite-sized pieces using a spoon. Key Tip! Tearing with a spoon creates a rough surface that helps the flavors penetrate better.
   🕒 07:15
8. Add about 1 teaspoon of salt to the torn konnyaku, rub it in, and let it sit for 4-5 minutes.
   🕒 07:54
9. Briefly blanch the salt-rubbed konnyaku in boiling water for about 2 minutes, then drain in a colander.
   🕒 08:09
10. Trim the tough stems from the rehydrated shiitake mushrooms and cut them into bite-sized pieces.
    🕒 09:56
11. Place the chicken thigh skin-side down, remove any tough parts or excess skin. Cut into 3-4cm cubes.
    🕒 10:50
12. Trim the ends and strings from the green peas and blanch in boiling water for about 1 minute.
    🕒 12:12
13. Heat 1 teaspoon of oil in a large pot (or frying pan) over medium-low heat.
    🕒 12:43
14. Once the oil is hot, turn off the heat temporarily, then place the chicken pieces skin-side down in the pot.
    🕒 12:57
15. Once all pieces are arranged, turn the heat back to medium-low and sear the skin side. If the chicken sticks to the pot, remove it from the heat.
    🕒 13:20
16. Once the skin is lightly browned, flip and sear the other side. Cook until the meat changes color.
    🕒 14:19
17. Add the lotus root, burdock root, carrot (which have been soaked in water), and the torn and blanched konnyaku to the seared chicken.
    🕒 14:42
18. Stir-fry the root vegetables and konnyaku in the oil rendered from the chicken. Key Tip! Sautéing in oil before simmering infuses the oil with flavor and adds depth.
    🕒 15:01
19. Once the surfaces of the lotus root and other vegetables become translucent, add the parboiled taro and cut shiitake mushrooms, and sauté briefly.
    🕒 15:40
20. Once all ingredients are in the pot, turn off the heat, and add the 150ml of shiitake soaking liquid, 5 tbsp of soy sauce, 4 tbsp of cooking sake (rice wine), and 4 tbsp of mirin (sweet rice wine).
    🕒 16:15
21. Gently mix, level the ingredients, then turn on the heat.
    🕒 17:27
22. Once the simmering liquid comes to a boil, place a lid on top. Press down lightly, and once the liquid is vigorously boiling, reduce the heat to low.
    🕒 17:49
23. Simmer for 10 minutes with the lid on, ensuring the liquid is actively circulating beneath it.
    🕒 18:32
24. During simmering, stir the ingredients about 1-2 times to ensure even cooking. Skim off any scum that rises to the surface.
    🕒 18:46
25. After 10 minutes, remove the lid and start reducing the simmering liquid.
    🕒 19:26
26. Stir occasionally and reduce the liquid until a thin layer remains at the bottom of the pot.
    🕒 19:51
27. Once the desired consistency is reached, turn off the heat. Garnish with the blanched green peas when serving.
    🕒 20:56