Rehydrate dried shiitake mushrooms in 250cc water, reserving 200cc of the soaking liquid. Trim stems and quarter the mushrooms.

Cut carrot into bite-sized pieces using a rolling cut method.

Tear konjac into bite-sized pieces using a spoon. Boil konjac for 3 minutes, then drain.

Cut lotus root into quarter slices and soak in water to remove excess starch.

Slice burdock diagonally and soak in water to remove bitterness.

Rub taro with salt, rinse, and cut into bite-sized pieces.

Trim snow peas, blanch briefly, and cut diagonally.

Cut chicken thigh into bite-sized pieces, trimming excess fat and skin.

Heat salad oil in a pot, add chicken, and stir-fry until the color changes. Add carrot, konjac, shiitake, lotus root, burdock, and taro, and stir-fry until vegetables are translucent.

Add shiitake soaking liquid, sake, mirin, and sugar. Bring to a boil, skim off scum, cover with a drop lid, and simmer for 10 minutes.

Add soy sauce, mix, and simmer for another 5–6 minutes with the drop lid.

Remove the drop lid, stir, and boil off excess liquid over high heat.