Gather all the ingredients.
Remove extra fat of the chicken and cut into 1 1/2 inch pieces. Marinade in 1/2 Tbps. sake and 1/2 Tbsp. soy sauce and set aside.
In a small bowl, put dried shiitake mushrooms and pour just enough lukewarm water to cover them. Soak for 20 minutes, or until soft. Squeeze the liquid out from the shiitake mushrooms and keep this liquid.
Cut the shiitake mushrooms into hexagon, which represent turtle shape for longevity.
Cut the lotus root into Hana Renkon
. Soak them in vinegar water (2 cups water + 1 tsp. vinegar).
Cut the bamboo shoot in half and thinly slice.
Peel the taro and cut in half and sprinkle some salt to get rid of sliminess.
Rub the taro with hands and wash them in running water.
Scrape the skin off the burdock root with the back of knife. After rinsing, cut it into thin slices. Quickly soak them in vinegar water (2 cups water + 1 tsp. vinegar).
Cut the carrot into Nejiri Ume
. Blanch half of them for 2 minutes and reserve for decoration.
Cut the konnyaku into Tazuna Konnyaku
Pull the strings at the seams of the snow peas and discard them. These are tough and not edible. Boil water in a saucepan over high heat. Add pinch of salt and blanch the snow pea pods for 30-60 seconds, until crisp but tender enough to eat.
Instead of draining, scoop the snow peas with a sieve, then shock in cold running water and set aside. In the same boiling water, add konnyaku. After boiling again, cook for 2-3 minutes to remove the smell.
Cut the blanched snow peas in half and set aside.
In the large pot, heat 1 Tbsp. of sesame oil over medium high heat. When it’s hot, cook the chicken until it turns white. Transfer the chicken to a plate.
Add 1 Tbsp. of sesame oil and cook all the ingredients except the blanched snow peas and carrots that are reserved for decoration.
Add dashi stock and shiitake mushroom liquid.
Add sake, mirin, sugar, soy sauce, and salt.
Add the chicken back into the pot.
Bring it to a boil. As you see, the stock should cover about 80% of the ingredients.
and cover the ingredients. Cook for 10 minutes.
Remove Otoshibuta and cook for another 10 minutes. Adjust seasonings (with soy sauce, sugar, or salt) to your liking.
Add the snow peas and remove from the heat. Cover, and let cool. Serve Chikuzenni in a dish or traditional Japanese lacquer container, “Ju-bako”. Top with the snow peas and blanched carrots.