Steps

1. Place 40g dried radish in a bowl and rinse quickly with water.
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2. Add enough water to cover, gently rub to remove any dried food odor, discard the foam, and drain the water.
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3. Add slightly more water than needed and soak for 15 minutes until rehydrated.
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4. While the dried radish is soaking, prepare the vegetables.
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5. Trim the tough ends from 3 shiitake mushrooms. Thinly slice the caps and tear the stems into shreds.
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6. Leave the skin on the 60g carrot and cut into thin matchstick-like strips, about 4cm long.
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7. Cut 1 fried tofu pouch in half lengthwise, then thinly slice.
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8. Trim excess fat from 1 chicken thigh, keeping some fat attached. Remove any sinew and check for bones.
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9. Cut the chicken into bite-sized pieces. (Tip: If you prefer a lighter taste, chicken breast, ground meat, or thinly sliced pork belly are also recommended. The dried radish will absorb the flavors of the ingredients and become delicious.)
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10. After 15 minutes, squeeze about 80% of the water from the rehydrated dried radish.
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11. Heat 1 tbsp sesame oil in a frying pan over medium heat and stir-fry the chicken.
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12. Once the chicken changes color, add the sliced shiitake mushrooms, carrots, and the squeezed dried radish. Stir-fry briefly. (Tip: Dried radish pairs well with oil, so ensure it's well coated.)
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13. Add the sliced fried tofu pouch and mix everything together.
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14. Add 200cc dashi stock, 2 tbsp cooking sake, 2 tbsp mirin, 1 tbsp sugar, and 3 tbsp soy sauce. (Tip: If using dried shiitake mushrooms, using the soaking liquid as part of the dashi stock will add extra flavor.)
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15. Simmer over low to medium heat, stirring occasionally, until almost all the liquid has evaporated.
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16. Once almost all the liquid has evaporated, remove from heat and serve. (Tip: The flavor deepens as it cools. It can be stored in the refrigerator for about 5 days and is perfect for meal prep or bento boxes.)
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