Winter is nearly over but I am still kind of in winter-mode and craving simmered dishes like stews or this one. Without the stick-to-your-bones gravy of most stews though, this is a pretty light dish that is heavy on vegetables and uses the konnyaku (almost calorie-less) to fill you up.
Chikuzen-ni (serves 4-5):
450g chicken thighs, diced in 2cm cubes
4-6 shiitake mushrooms
2 carrots, cut into rolling wedges
1 burdock root (gobo - pictured), cut into rolling wedges
1 cake konnyaku, sliced and twisted
1-2 tbsp vegetable oil
1 cup dashi
2 tbsp sugar
6 tbsp soy sauce
60g snow peas or green beans, parboiled
Heat the oil over high heat and add the chicken, konnyaku, mushrooms, carrot, and burdock. Cook for about 3 minutes, ensuring everything has a light coating of oil and is partially cooked. Next add the dashi and bring to a boil, then add the sugar and soy sauce. Cover with a drop lid (or a vent-lid like pictured) and simmer until reduced by about 1/3. Add in the cooked snow peas just prior to serving.