Chikuzen-ni Made in a Jiffy with a Pressure Cooker

• 1 thigh Chicken thigh
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 4 Dried shiitake mushrooms
• 1 Carrot
• 1/2 Burdock root
• 1 section Lotus root
• 1/2 Konnyaku
• 4 Green beans (or snow peas)
• 6 to 8 Frozen taro root
• 100 ml Dashi stock
• 3 tbsp Cooking sake
• 2 tbsp Sugar
• 1 tbsp Mirin
• 2 tbsp Soy sauce

1. Put the dried shiitake and water in a heat-resistant dish, wrap in plastic wrap, microwave for 1 minute, then cool.
2. Cut off root end of shiitake, then thinly slice.
3. Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning.
4. Chop the carrot and konnyaku into bite-sizes.
5. Chop the burdock root and lotus root into bite-sizes, then soak separately in water with vinegar (not listed in ingredients).
6. Parboil the green beans in water with a pinch of salt, then chop in half.
7. Put a little vegetable oil in a pressure cooker, heat, add ingredients, then saute.
8. When evenly coated in oil, add the seasonings, cover with a lid, then heat on high.
9. When the pressure gauge rises, reduce to low heat, then cook for 4 minutes.
10. Let the pressure release naturally.
11. When the pressure gauge drops, open the lid, then simmer to your liking.
12. Transfer to a dish, then add the green beans.

thigh, soy sauce, mirin, shiitake mushrooms, carrot, burdock root, root, green beans, taro root, stock, sake, sugar, mirin, soy sauce

Taken from cookpad.com/us/recipes/156248-chikuzen-ni-made-in-a-jiffy-with-a-pressure-cooker (may not work)