Classic Chicken and Root Vegetable Stew

Name: Classic Chicken and Root Vegetable Stew
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

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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