Preparation

1. Cut the chicken into bite-sized pieces and sprinkle with sake. Soak the dried Shiitake mushroom in water and rehydrate. Cut into quarters. Retain the Dried Shiitake soaking liquid.
2. Slice lotus root and cut into flower shapes. Chop burdock root. Soak the lotus root and burdock in respective bowls of water, then drain before use.
3. Slice carrots and cut out into flower shapes.
4. Make Tazuna Konnyaku by slicing Konnyaku widthwise, then making a slit at the center of each slice, and pushing one end through the hole and pulling it out. Parboil.
5. Pull out the tough strings of the snow peas, then boil in water with a pinch of salt. Cut diagonally in half.
6. Heat sesame seed oil in a frying pan and sauté the chicken. When the color changes, add the rehydrated dried Shiitake mushrooms, lotus root, carrot and Tazuna Konnyaku from steps 2, 3 and 4. Sauté. Add "A" (Dashi Soy Sauce, Dried Shiitake soaking liquid and sugar) and simmer until the moisture has disappeared from the pan.
7. Sprinkle the chopped Mitsuba on top and serve.

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