1. Scrape the skin off the burdock root, cut into bite-sized pieces, and soak in water with a little vinegar.
2. Soak the dried shiitake mushrooms in 2 cups (480 ml) of water (save the soaking liquid and strain it through a cloth).

1. Tear the konnyaku into bite-sized pieces by hand or with a spoon, then quickly blanch in boiling water.
2. Cut the carrot into bite-sized pieces. Cut the fuki into 2-inch (5 cm) pieces.

1. Remove the stems from the rehydrated shiitake mushrooms and cut in half if large.
2. Cut the chicken into bite-sized pieces.
3. Sauté the burdock root and chicken.

1. Next, add the carrot, konnyaku, fuki, and finally the shiitake mushrooms, and continue sautéing.
2. Pour in the strained shiitake soaking liquid, bring to a boil over high heat, and skim off any foam.

1. After skimming, add the seasonings, cover with a drop lid (otoshibuta), and simmer over low heat.
2. Simmer until most of the liquid has evaporated.

May 27, 2017: This recipe became popular—thank you so much to everyone!
Special thanks to those who shared their feedback:

Mirey, Ezo Fuji, Honey, Kirari Nagareboshi, Tomozou27, Emacchi Mama, Ryuu Sora Mama,

Natsuki, Jongure—Thank you all for taking the time to send your feedback!