Cut chicken thigh into bite-sized pieces and prepare all vegetables by peeling and slicing them appropriately.

Heat 1 tbsp salad oil in a large pan over medium heat and sauté chicken until lightly browned.

Add taro, lotus root, burdock, carrot, shiitake mushrooms, and konnyaku to the pan. Stir-fry for 2–3 minutes.

Pour in 150cc water, 1 tbsp sake, 1 tbsp mirin, 1/2 tbsp sugar, and 1/2 tbsp soy sauce. Mix well and bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender and flavors meld.

Add 1 tbsp miso and stir gently to dissolve. Cook for an additional 2 minutes.