- 2 chicken thighs, about 200 g / 7 oz, boned, with skin remaining
- 1 large carrot, trimmed
- 1 konnyaku
- 300 g / 11 oz satoimo or small potatoes
- 500 g / 1¼ lb canned take-no-ko, drained
- 30 ml / 2 tbsp vegetable oil
- 300 ml / ½ pint / 1¼ cups dashi stock, or the same amount of water and 7.5 ml / 1½ tsp dashi-no-moto
For the simmering seasonings
- 75 ml / 5 tbsp shouy
- 30 ml / 2 tbsp sake
- 30 ml / 2 tbsp caster (superfine) sugar
- 30 ml / 2 tbsp mirin
- Cut the chicken into bitesize pieces. Chop the carrot into 2 cm / ¾ in triangular chunks, the ran-giri shape. To do this, cut the carrot slightly diagonally and turn it 90 degrees each time you cut.
- Boil the konnyaku in rapidly boiling water for 1 minute and drain under running water. Cool, slice it crossways into 5 mm / ½ in thick rectangular strips. Cut a 4 cm / 1½ in slit down the centre of a strip without cutting the ends. Carefully push the top of the strip through the slit to make a decorative tie. Repeat with all the konnyaku.
When you cut satoimo, it produces a sticky juice. Rinsing with salt and water is the best way of washing it off.
- Peel and halve the satoimo. Put the pieces in a colander and sprinkle with a generous amount of salt. Rub well and wash under running water. Drain. If using, peel and halve the new potatoes.
- Halve the canned take-no-ko, then cut into the same shape as the carrot.
- In a medium pan, heat the vegetable oil and stir-fry the chicken pieces until the surface of the meat turns white. Add the carrot, konnyaku ties, satoimo and take-no-ko. Stir well each time you add a new ingredient.
- Add the dashi stock and bring to the boil. Cook on a high heat for 3 minutes, then reduce to medium-low. Add the simmering seasonings, cover the pan then simmer for 15 minutes, until most of the liquid has evaporated, shaking the pan from time to time.
- When the satoimo is soft, remove the pan from heat and transfer the chicken and vegetables to a large serving bowl. Serve immediately.