The Boss's Kenchin Zoni

Cut the daikon into ichou-giri (quarter rounds).

Cut the carrot into half-moons.

Cut the burdock diagonally.

Chop the shiitake. Tear the stems by hand and add them in too.

Slice the long scallion diagonally.

Roughly chop the komatsuna.

Peel the taro and cut into rangiri (irregular pieces).

Parboil the konjac.

Cut the kamaboko.

Cut the chicken into bite-size pieces.

In sesame oil, sauté the chicken, taro, daikon, carrot, and shiitake.

Add the konjac and aburaage and continue sautéing.

Add dashi, sake, and mirin and simmer.

Adjust seasoning with soy sauce and salt.

Add the long scallion, aburaage, and kamaboko and continue simmering.

Add the komatsuna and simmer.

Add the toasted mochi and simmer.