Chikuzen-ni

• shiitake↗8 dried

  stems removed

• burdock root↗½

  peeled and coarsely sliced, or 1 turnip sliced into strips

• boneless chicken thighs↗300g g

  skin left on

• Japanese sake↗4 tbsp tbsp
• light soy sauce↗3 tbsp tbsp
• snow peas↗20

  or 150g mangetout, stems removed, halved at an angle

• bamboo shoots↗150g brined g

  coarsely sliced

• carrot↗1

  (about 120g), coarsely sliced

• rice vinegar↗1 tsp tsp
• lotus root↗120g peeled g

  (frozen sliced lotus root works), thinly sliced, or use daikon

• konnyaku150g g

  (konnyaku jelly), in blocks or noodle form, coarsely sliced

• granulated sugar↗3 tbsp tbsp
• sesame oil↗1 tbsp tbsp
• mirin↗2 tbsp tbsp
• Japanese rice↗cooked

  and miso soup, for serving

Step-by-step instructions

1. 1

   Transfer the dried shiitake mushrooms and burdock root into a bowl, cover with 250 ml water and soak for at least 2 hours. Drain, reserving the liquid, and add fresh water to make up 250 ml. Cut the chicken thighs into 4 cm cubes, place them in a bowl and mix with 1 tbsp of sake and soy sauce each, massaging them into the meat. Set aside.

2. 2

   Briefly blanch the snow peas in a pot of boiling water with a pinch of salt for 50 seconds. Transfer to a colander using a slotted spoon and quickly cool under cold water. Cook the bamboo shoots in the same pot for 6 minutes, then remove them with a slotted spoon into a bowl. Repeat with the carrot and transfer to a separate bowl. Add the rice vinegar to boiling water and cook the lotus root, konnyaku and burdock for 6 minutes, then drain.

3. 3

   Pour the reserved mushroom broth into a separate pot together with the sugar, rehydrated mushrooms, bamboo shoots, konnyaku and burdock, and cover with a drop‑lid. If you don’t have such a lid, use a lid slightly smaller than the pot. Bring to a boil, then reduce heat to minimum and simmer for 30 minutes.

4. 4

   Meanwhile, heat the sesame oil in a large skillet or wok over medium‑high heat. Remove the chicken from the marinade and sauté for 5 minutes until cooked through, browned and crisp. After sautéing, transfer the chicken, draining excess oil, into a pot with boiling dashi broth. Add the remaining sake and soy sauce, mirin and ⅓ tsp salt, and cook for 3 minutes. Add the lotus root and carrot, bring to a boil and simmer for 5 minutes, skimming any foam from the surface as needed. Taste and ensure all vegetables are tender.

5. 5

   Divide into shallow bowls, garnish with snow peas and serve with hot Japanese rice and miso soup.