Step 1

Gather all the ingredients.

Step 2

In a small bowl, put dried shiitake mushrooms and 1 cup water and soak for 20-30 minutes, or until tender.

Step 3

After 30 minutes or so, squeeze the liquid out from the shiitake mushrooms.

Step 4

Cut the shiitake mushrooms into a hexagon, which represents turtle shape for longevity.

Step 5

Strain the liquid through a fine-mesh sieve. This is called shiitake dashi. It yields roughly ¾ cup.

Step 6

Remove extra fat of the chicken and cut into 1 ½ inch (3.8 cm) pieces.

Step 7

Transfer the chicken in a medium bowl and add ½ Tbsp sake and ½ Tbsp soy sauce. Coat the chicken with the marinade and set aside.

Step 8

Scrape the skin off the burdock root with the back of the knife. After rinsing, cut it into thin slices.

Step 9

Prepare a bowl of 2 cups water and ½ Tbsp vinegar. Soak the burdock root in the water for 15 minutes.

Step 10

Cut off the ends of taro. Then peel from one end to the other.

Step 11

Ideally, taro should be a hexagon (6 sides) from the side view.

Step 12

Cut the taro in half and soak in water. You can rub them with salt to get rid of the sliminess if that bothers you.

Step 13

Cut the bamboo shoot into quarters lengthwise.

Step 14

Cut the bamboo shoot in half widthwise. If each piece is still bigger than bite-size, you can cut in half.

Step 15

Cut the lotus root into Hana Renkon.

Step 16

The lotus root should resemble flowers after cutting the edges off.

Step 17

Cut them into ⅛ inch (3 mm) slices. Prepare a bowl of 2 cups water and ½ Tbsp vinegar. Soak the lotus root in the water for 15 minutes.

Step 18

Peel the carrot and cut into ½ inch (1.3 cm) pieces.

Step 19

Use a flower-shaped vegetable cutter and cut out each piece into a flower shape. Then make a shallow (roughly ¼ inch or 6 mm deep) incision from the center of the flower to in-between the two petals.

Step 20

Hold a knife parallel to one petal and make a diagonal cut from right to left in-between petals.

Step 21

This is called Nejiri Ume.

Step 22

Cut konnyaku into ¼ inch (6 mm) slices and then make a 1 ½ inch (3.8 cm) incision in the middle.

Step 23

Put one end of konnyaku into the hole in the middle and pull it out. This is called Tazuna Konnyaku.

Step 24

Pull the strings at the seams of the snow peas and discard them. These are tough and not edible.

Step 25

Boil water in a saucepan and blanch half of the flower carrot for 2 minutes and set aside.

Step 26

Add a pinch of salt and blanch the snow pea pods for 30-60 seconds, until crisp but tender enough to eat.

Step 27

Remove the snow peas from the water and transfer to the ice water to stop cooking and set aside.

Step 28

In the same boiling water, add konnyaku. After boiling again, cook for 2-3 minutes to remove the smell.

Step 29

Diagonally cut the blanched snow peas in half and set aside.

Step 30

In the large pot, heat 1 Tbsp of sesame oil over medium heat. When it’s hot, add the chicken.

Step 31

Cook the chicken until it turns white. Transfer the chicken to a plate.

Step 32

Add ½ Tbsp sesame oil and cook all the ingredients except the blanched snow peas and carrots reserved for decoration.

Step 33

Stir and coat the ingredients with sesame oil.

Step 34

Add dashi and shiitake dashi.

Step 35

Bring it to a simmer over medium heat. Skim off the fat and scum that accumulates on the surface.

Step 36

Add sake, mirin, sugar, soy sauce, and salt.

Step 37

Add the chicken back into the pot. Bring it to a simmer. As you see, the stock should cover about 80% of the ingredients.

Step 38

Put an otoshibuta (drop lid) on the ingredients and cook for 10 minutes. If you don't have one, you can make an Otoshibuta with aluminum foil.

Step 39

Remove Otoshibuta and cook for another 10 minutes.

Step 40

Insert a bamboo skewer into tough vegetables (taro root and lotus root) and see if they are tender. Taste and adjust seasonings if needed.

Step 41

Add the snow peas and remove from the heat. Cover, and let cool. Serve Chikuzenni in a serving dish or Osechi box. Top with the snow peas and blanched flower shaped carrots.

Step 42

Keep the leftovers in an airtight container and store it in the refrigerator for up to 5 days. The flavor will intensify as time passes, so if you plan to serve it later, you may consider reducing the amount of seasoning. Nishime also freezes well, but konnyaku texture will change, so I recommend removing them before storing. Defrost overnight and reheat in a pot.