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1
Drain the renkon and gobo from their acidulated soaking water and pat all vegetables and chicken dry. Combine the dashi, soy sauce, mirin, and sake in a bowl in the ratio 4:1:1:1 and set aside. Have all ingredients portioned and at hand before the wok is lit.
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2
Heat the sesame oil in a wide, heavy pot or wok over high heat until shimmering. Add the chicken thighs skin-side down and sear without moving them; add the gobo and renkon at the same time. Stir-fry, turning the chicken once, until all surfaces show clear Maillard colour — the chicken is golden, the gobo and renkon edges are lightly browned. This is where the dish lives or dies: insufficient colour at this stage cannot be recovered during simmering, and the final flavour will be flat without it.
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3
Add the konnyaku and carrots to the pot and continue to stir-fry for two minutes, coating every piece in the seasoned oil.
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4
Pour in the simmering liquid. Bring to a gentle boil, then add the satoimo and shiitake. Place an otoshibuta (drop lid) directly on the surface of the ingredients to keep everything submerged and ensure even braising.
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5
Reduce heat to a steady simmer and cook for 30–40 minutes. The dish is done when the satoimo offers no resistance to a skewer, the gobo and renkon are completely tender throughout, and the simmering liquid has reduced to a glossy, darkened braise that clings to the vegetables and chicken.
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6
Remove from heat. For fullest flavour integration, allow the pot to cool completely and refrigerate overnight. Reheat gently before serving; the liquid should be syrupy and deeply savoury when tasted.