煮物（鶏もも肉の筑前煮）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut off the stem of the lotus root and peel off the skin.
Roughly chop into bite-size pieces, place in a bowl, and soak in water (not listed).
Wash the burdock root, lightly remove the skin with a knife, and cut off both ends.
Roughly chop, put in a bowl, and expose to water (not listed).
Cut off both ends of the taro, peel off the skin to form a hexagon, and cut into bite-sized pieces.
Place in a bowl, rub lightly with salt (for taro pretreatment), and wash with water.
Cut the boiled bamboo shoots into the tips and the center.
Divide the tip into 4 equal parts.
Insert a hidden knife in the center and cut into bite-size pieces.
Cut off the stem of the carrot and peel off the skin.
Half of them are twisted plums, and the rest are chopped.
Cut the stems of the shiitake mushrooms and cut the caps in half.
Remove the string of silk pods.
Tear the konnyaku into bite-sized pieces with a spoon.
Place in a bowl, rub lightly with salt (for konnyaku preparation), and wash with water.
Remove excess fat and skin from chicken thighs and cut into bite-size pieces.
Place in a bowl, add salt (for seasoning chicken thighs) and cooking sake (for seasoning chicken thighs), and mix.

Add sesame oil to a frying pan and place the chicken thighs skin side down.
Put the konjac in the gaps and fry over medium heat.
When the chicken thighs are browned, turn them over.
Add the taro and stir-fry the whole thing.
Add burdock root, lotus root, carrot, boiled bamboo shoots and shiitake mushrooms and stir well.
Add (A) and simmer over medium heat for 1 minute.
Add water and mentsuyu and bring to a boil over medium heat.
take the dung
Cover with a drop lid and simmer over low heat for 30 minutes.
Cool with the lid on.
Simmer over medium heat until the broth is reduced by 1/3.
Turn off the heat, make a gap, and add the silk pods.
Boil for 1 minute.
Finished on a plate.