Cut the daikon, carrot, and rehydrated shiitake mushrooms into half-moon slices. Cut the burdock root into small diagonal pieces and soak in water. Slice the taro into 1/2-inch (about 1 cm) rounds.

Drain the tofu. Cut the chicken into bite-sized pieces. Slice the green onion on a diagonal.

Heat the sesame oil in a pot and sauté the chicken. When the color changes, add all the vegetables except the green onion and stir-fry. Crumble the tofu by hand and add it to the pot.

Add the dashi broth and sake. Skim off any foam and simmer until the vegetables are tender.

Season with the soy sauce, salt, and mirin, then add the green onion.

Taste and adjust the seasoning as needed. Add the udon noodles and, if you like, sprinkle with chopped green onion before serving.

Thank you to the 100 people who made this recipe! We reached 100 reports on November 3, 2014. I appreciate your support.

On January 9, 2016, I updated the photo. Thank you to everyone who has tried this recipe.