Classic Chicken and Root Vegetable Stew – Happy Donabe Life

Ingredients

• 14 oz (400 g) boneless chicken thighs, cut into large bite-size pieces
• 1 tablespoon liquid shio-koji or 1 teaspoon sea salt
• 10 oz (300 g) lotus root, peeled and cut 1/3″ (8 mm) thick crosswise
• 6 oz (180 g) burdock root, cut into oblique
• 5 medium sato-imo (taro), peeled and cut into half
• 2 tablespoons sesame oil
• 8 oz (240g) konnyaku (yam jelly), rinsed and cut 1/4″ (6 mm) thick crosswise, and make twists
• 6 medium-small to medium dry shiitake mushrooms, rehydrated, destemmed, and cut into half (reserve about 1/2 cup or 120 ml of the soaking water)
• 1/2 cup (120 ml) sake
• about 2 cups (480 ml) combination of the reserved soaking water for dry shiitake mushrooms and kombu and bonito dashi
• 3 tablespoons Okinawa black sugar or raw brown sugar
• 2 tablespoons mirin
• 3 tablespoons soy sauce
• 2 tablespoons white tamari (can substitute with soy sauce)
• 1 tablespoon extra virgin olive oil
• 4 oz (120 g) carrot, peeled and cut 1/3″ (8 mm) thick crosswise
• 4 oz (120 g) cooked bamboo shoots, cut into bite-size pieces (optional)
• 2 oz (60 g) snow peas, blanched
• Shichimi togarashi , for serving