Trim excess fat and sinew from chicken thighs, cut into bite-sized pieces, and season with sake and salt.

Scrape burdock root skin with the back of a knife, wash thoroughly, and slice diagonally into 1cm pieces. Soak in water for 1 minute and drain.

Tear konjac into bite-sized pieces using a spoon. Boil in water for 2 minutes and drain.

Peel and slice ginger thinly. Remove strings from snow peas, blanch in salted boiling water, cool in water, and cut diagonally in half.

Heat salad oil in a pot over medium heat, add chicken, and stir-fry until the color changes. Add burdock and konjac, and stir-fry until coated with oil.

Add sake, water, dashi powder, and ginger to the pot and bring to a boil.

Add mirin, sugar, and soy sauce. Cover with a drop lid and simmer on low heat for 8–10 minutes.

Remove the drop lid and simmer on medium heat until the liquid is reduced.