Ingredients

(for medium-size Classic-style Donabe) – 6 servings

10-12 oz lotus root, peeled and cut into oblique

5-6 oz  gobo root, cut into oblique

4 oz  carrot, peeled and cut into oblique

8 oz  konnyaku (yam jelly), rinsed and tear by hand into bite-size pieces

4  large dry shiitake mushrooms, rehydrated, destemmed, and cut into half (save the soaking water)

5  medium-size sato-imo (taro), peeled and cut into half

3/4 lb.  chicken thighs, cut into smaller pieces

1 tablespoon  olive oil

1.5 tablespoons  sesame oil

1/2 cup  sake

2 - 2.5 cups  dashi stock

3 tablespoons  sugar

2 tablespoons  mirin

3 tablespoons  light color soy sauce (“usukuchi shoyu”)

2 tablespoons  dark color soy sauce

some blanched snap peas (optional)

some shichimi pepper (optional)

Procedure

1. 1. In a large bowl, soak the lotus root and gobo root in water as soon as they were cut for 15 minutes.  Drain.  Also in a separate bowl, soak the sato-imo (taro) in water.
   

2. 2. Heat the sesame oil in the donabe and saute the lotus root, gobo root, carrot, konnyaku, and rehydrated shiitake mushrooms over medium-heat. (Picture A)
   

3. 3. Add the sake, reserved soaking water for shiitake mushrooms, and enough dashi stock to barely cover the ingredients.  Add the sugar and mirin.
   

4. 4. Bring to a boil, and reduce the heat to simmer.  Skim as necessary.  Simmer with the lid on for 5 minutes.
   

5. 5. Add both soy sauce. (Picture B)  Line the surface with a drop-lid (“otoshi buta”) or a piece of aluminum foil.  Cover, and simmer for 20-25 minutes, or until all the ingredients are already quite tender and the broth is reduced by more than 1/3.
   

6. 6. Meanwhile, boil the water in a separate pot and blanch the drained sato-imo (taro) for 5 minutes.  Drain and rinse.
   

7. 7. Season both sides of the chicken with salt.  Heat the olive oil in a saute pan and sear the chicken skin side down until golden brown over medium-high heat (about 3-4 minutes).  Turn them over, and cook for additional 2-3 minutes over medium heat. (Picture C)  Set aside.
   

8. 8. Add the blanched sato-imo (carefully push them to the bottom so that they will soak the broth nicely) and chicken (without the pan juice) to the donabe.  Continue to simmer for 7-10 minutes or until everything is cooked through. (Picture D)
   

9. 9. Garnish with blanched snap peas and serve with shichimi peppers.