Peel and slice the lotus root into thin rounds. Soak in water to remove excess starch.

Cut the chicken thigh into bite-sized pieces and sprinkle with a pinch of salt.

Heat 1 tbsp of salad oil in a pan over medium heat. Add the chicken and cook until browned.

Add the lotus root and konjac to the pan. Stir-fry for a few minutes until slightly softened.

Mix miso, sugar, mirin, and water in a bowl to create the seasoning mixture.

Pour the seasoning mixture into the pan. Cover and simmer for 15 minutes over low heat.

Uncover the pan and increase the heat to medium. Reduce the sauce until it thickens and coats the ingredients.