Saga Nigomi — Chicken, Chestnut and Azuki Stew

Cut the chicken into roughly 2 cm pieces. Peel and similarly cut the taro, carrot, burdock and lotus root. Pre-boil and tear the konnyaku into small pieces and halve the chestnuts.

Boil the azuki once and discard that water. Add fresh water and simmer until soft, reserving 60 ml of this second cooking liquid.

Simmer the burdock and lotus root in the dashi, then add carrot, konnyaku, chicken and chestnuts. Add the taro, beans and reserved liquid and cook until everything is tender and the chicken reaches 74°C. Season with soy sauce, sake and sugar and finish simmering before serving.