BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
30 min
Instructions
Step 1
Cut the chicken into bite-sized pieces. Rehydrate the shiitake mushrooms in water, then cut them into easy-to-eat pieces. Reserve 3 tbsp of the soaking liquid. Parboil the konjac and tear it into bite-sized pieces with a spoon. Peel the carrot, lotus root, burdock root, and taro and cut them into rough chunks. Soak the lotus root and burdock in vinegar water and the taro in plain water.
Step 2
Heat the oil in a pot and sauté the chicken. Add [A], then remove the chicken from the pot.
Step 3
Add a little extra oil (not listed in the ingredients) to the pot and stir-fry the carrot, lotus root, and burdock root together.
Step 4
Add [B] to the pot and bring to a boil over high heat. Once boiling, add the chicken, shiitake mushrooms, reserved soaking liquid, taro, and konjac. Add [C], place a drop lid (otoshibuta) on top, and simmer over low heat for about 20 minutes until the flavors are absorbed.
Step 5
Once the liquid has reduced, add the mirin. Serve in bowls and garnish with blanched snow peas.
