Serves 6 to 8
1 lb. chicken thighs-fat removed and cut into pieces
2 cups each, peeled and cut into bite sized pieces:
daikon-long white radish
satoimo-small taro potatoes
shiitake mushrooms, stems removed and cut in half
1/2 lb. sugar snap peas
2 packages Quickie Nishime Konbu
1/2 konnyaku-yam cake-sliced and shaped
1 cup takenoko-bamboo shoots, sliced
1/4 cup shoyu
3 tablespoons mirin
1 teaspoon bonito flavored dashi-soup stock
3 tablespoons sugar
3 tablespoons sake
1 to 2 cups water
Wash, peel and cut all vegetables into bite-sized pieces. Put the daikon and carrots into one bowl, and the satoimo and kabocha into another.
Immerse the processed packaged vegetables--renkon, takenoko and/or konnyaku into boiling water for a minute to freshen them, drain, cool and cut into bite-sized pieces.
Put the gobo and renkon in a bowl and cover with water, it keeps them a nice color. Then put the shiitake, kabocha and optional takenoko & konnyaku on top since you're going to put them in at the same time.
Cook the chicken pieces in a large pot, then add the water, sake, sugar, dashi stock, mirin and shoyu. Add the daikon and carrots and gently simmer for 15 - 20 minutes, checking for tenderness. When they're almost done, add the kabocha and satoimo, simmer gently for 5 minutes, then add the rest of the ingredients. Bring the pot to a boil again and turn the heat down to simmer and cook for 10 minutes until satoimo and kabocha are fork tender.
Taste and adjust seasonings.
String the sugar snap peas and put them into boiling water just until they turn bright green, then drain, put into ice water, drain and set aside.
Garnish with sugar snap peas in individual bowls.