Cut the chicken into bite-sized pieces, parboil the konnyaku and cut it with a spoon, and roughly chop the carrot into chunks.

Pour a bit of sesame oil into the pan, stir-fry the chicken, and once it changes color add the vegetables and konnyaku and stir-fry together.

Add the dashi stock, the ★-marked ingredients, and the soy beans, set to low heat and simmer until the sauce is reduced to 1/3 of its original volume.

Add the soy sauce, place on small drop-lid that sits right on top of the food (otoshibuta) on and simmer for 10 minutes.