Rehydrate the dried shiitake mushrooms in water and reserve 200cc of the soaking liquid. Cut the mushrooms into quarters. Prepare the vegetables: cut the carrot into chunks, tear the konjac into bite-sized pieces, slice the lotus root into half-moons, and soak in water. Slice the burdock root diagonally and soak in water. Peel and cut the taro into bite-sized pieces, rub with salt, rinse, and drain. Trim and cut the green beans into quarters.

Cut the chicken thigh into bite-sized pieces.

In a frying pan, combine chicken, shiitake soaking liquid, sake, mirin, and sugar. Heat over medium heat until boiling, then skim off any foam. Add carrot, konjac, shiitake, lotus root, burdock root, and taro. Cover with a drop lid and simmer over low-medium heat for 10 minutes.

Add soy sauce, stir, and cover again with the drop lid. Simmer for another 5–6 minutes. Add green beans and cook for 1 more minute.