My Mom's Simmered Chicken and Konnyaku

• 1 thigh Chicken thigh
• 1/2 Konnyaku
• 1 small Carrot
• 100 grams Boiled soy beans
• 300 ml Dashi stock
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 tbsp Sake
• 1 dash, (to taste) Sesame oil
• 1 tbsp to 2 tbsp Soy sauce

1. Cut the chicken into bite-sized pieces, parboil the konnyaku and cut it with a spoon, and roughly chop the carrot into chunks.
2. Pour a bit of sesame oil into the pan, stir-fry the chicken, and once it changes color add the vegetables and konnyaku and stir-fry together.
3. Add the dashi stock, the -marked ingredients, and the soy beans, set to low heat and simmer until the sauce is reduced to 1/3 of its original volume.
4. Add the soy sauce, place on small drop-lid that sits right on top of the food (otoshibuta) on and simmer for 10 minutes.

thigh, carrot, soy beans, stock, mirin, sugar, sake, sesame oil, soy sauce

Taken from cookpad.com/us/recipes/155158-my-moms-simmered-chicken-and-konnyaku (may not work)