Gameni (Chikuzen-ni) — Two-Star Michelin Chef's Mom's Recipe

Trim the shiitake stems and cut in half. Cut thick.

Peel the taro thickly and cut into irregular pieces. Soak in water.

Peel the lotus root with a peeler and cut into irregular pieces. Soak in water.

Wash the burdock thoroughly to remove dirt. Cut into irregular pieces. Soak in the same water as the lotus root.

Cut the carrot into irregular pieces, skin on.

Tear the konnyaku by hand.

Trim strings from the snow peas.

Prep the chicken (liver, heart) and cut to a comfortable size. Wash with water.

Place taro, burdock, lotus root, and carrot in a pot, start from cold water, and simmer for about 5 minutes after boiling.

Take out the vegetables.

Blanch the chicken. Blanch the liver and hearts the same way.

Blanch the konnyaku.

Stir-fry the chicken in a small amount of oil until colored.

Add the vegetables, konnyaku, and shiitake to the pot and stir-fry to coat with oil.

Add sake, mirin, soy sauce, dashi, and sugar; reduce.

Place a drop-lid on top and reduce over medium heat.

Add the snow peas at the end to finish.