Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

• 300 to 400 grams Chicken thigh
• 1/3 Daikon radish
• 1 Carrot
• 2 blocks Konnyaku
• 2 tbsp Sake
• 200 ml Dashi stock
• 3 tbsp Soy sauce
• 2 tbsp Sugar

1. Roughly chop the daikon radish, then parboil the daikon in water that was used to rinse rice.
2. Roughly chop the carrot.
3. Chop the chicken into small bite-sized pieces.
4. Rub salt into the konnyaku, rinse off the salt, then use a spoon to chop into bite-sized pieces.
5. Without heating oil in the sauce pan, dry roast the konnyaku.
6. In a deep sauce pan, heat the oil, then fry the chicken.
7. When both sides of the chicken become golden brown, add the daikon and carrots, then saute.
8. Add the konnyaku, then saute some more.
9. When the oil is evenly coated over the ingredients, add the sake, then the dashi stock and sugar, and add the soy sauce last.
10. Cover with a drop lid, simmer for about 15 minutes, then it's ready to serve.
11. If you allow it to cool to room temperature once, the flavors will settle into the ingredients better.
12. For a quick cooling method: Put ice water in a large bowl, then place the sauce pan in the bowl to cool.
13. Replace ice water as needed.

chicken thigh, radish, carrot, sake, stock, soy sauce, sugar

Taken from cookpad.com/us/recipes/159131-stewed-chicken-daikon-radish-carrots-and-konnyaku-chikuzen-ni-style (may not work)