Soak dried shiitake mushrooms in water for 30 minutes until softened. Squeeze out excess water and reserve the soaking liquid. Remove stems and quarter the mushrooms.

Slice carrot into 1cm thick rounds and shape them using a flower mold. Make small cuts to create petal shapes.

Peel and slice lotus root into 7mm thick pieces. Shape them by cutting V-shaped notches between holes. Soak in water to remove excess starch.

Cut burdock root into bite-sized pieces using a diagonal slicing method. Remove strings from snow peas.

Tear konjac into bite-sized pieces using a spoon. Boil in water for 3 minutes to remove odor. Drain and set aside.

Blanch snow peas briefly in boiling water, then cool in ice water. Cut diagonally into halves.

Cut chicken thigh into bite-sized pieces.

Heat salad oil in a pressure cooker and sauté chicken until browned. Add konjac and stir for 2 minutes. Add carrot, lotus root, burdock root, and shiitake mushrooms, stirring until coated with oil.

Add seasonings (sake, mirin, sugar, soy sauce, and shiitake soaking liquid) and mix. Close the lid and cook on high heat until pressure builds. Reduce to low heat and cook for 5 minutes.