煮物（煮しめ）｜ フリーランス料理人の簡単レシピさんのレシピ書き起こし

Put dried shiitake mushrooms and water in a container.
Cover with plastic wrap and heat in the microwave for 3 minutes at 500W.
Cover with paper and leave for 15 minutes.

Cut the konnyaku into 1 cm wide pieces and make vertical slits to make bridle konnyaku.
Remove the snap pea strings.
Chop the burdock root into bite-sized chunks.
Cut the boiled bamboo shoots into easy-to-eat sizes.
Cut off the stems of the dried shiitake mushrooms.
Cut carrots into 1 cm wide rounds and cut into flower-shaped decorations.
Cut off the top and bottom of the taro, peel it off on all sides and cut it into easy-to-eat pieces.
Cut the lotus root into 1 cm wide pieces and cut into flower shapes.
Remove excess muscle and fat from chicken thighs and cut into bite-sized pieces.

Arrange all the ingredients other than the carrots and snap peas from step 2 in a pot.
Filter the rehydrated juice from step 1 through paper and add it.
Add (A) and heat over medium heat.
When it boils, lower the heat and remove the scum.
Cover with paper with air holes and simmer for 10 minutes.
Add carrots and snap peas and heat for 6-7 minutes.

3をお皿に盛り付けて煮汁をかけて完成。