Chikuzenni / Nishime (Ayam Rebus dan Sayuran)

Bahan-bahan (6 porsi)

• 6 dried shiitake mushrooms ((1 oz, 30 g))
• 1 cup water ((for the shiitake mushrooms and shiitake dashi))
• ¾ lb boneless, skinless chicken thighs ((skip for vegan/vegetarian))
• ½ Tbsp sake ((for the chicken))
• ½ Tbsp soy sauce ((for the chicken))
• 5 taro (satoimo) ((9 oz, 250 g))
• ½ boiled bamboo shoot ((3 oz, 90 g))
• ½ g obo (burdock root) ((4 oz, 110 g))
• 1 lotus root (renkon) ((6 oz, 170 g))
• 1 Tbsp rice vinegar (unseasoned) ((divided; for soaking the lotus root and gobo))
• 1 carrot ((6 oz, 170 g))
• ½ block konnyaku (konjac) ((4.5 oz, 130 g))
• 10 snow peas ((1 oz, 30 g))
• ⅛ tsp Diamond Crystal kosher salt ((for the snow peas))
• 1½ Tbsp toasted sesame oil ((divided))
• 2 cups dashi (Japanese soup stock)
• 3 Tbsp sake
• 3 Tbsp mirin
• 1 Tbsp sugar
• 3 Tbsp usukuchi (light-colored) soy sauce ((or use 2 Tbsp soy sauce + ⅛ tsp salt))
• ½ tsp Diamond Crystal kosher salt