Print Recipe


Total Time30 mins
Course: Main course
Keyword: Burdock, Chicken, Gobou, Stew, Taro
Servings: 4 people
Author: Amelie


  • 450 g chicken leg/鶏もも肉/鷄脾/鸡腿肉
  • 2 carrot/にんじん/紅蘿蔔/红萝卜
  • 1 gobou/ごぼう/牛蒡
  • 2 taro/里芋/芋頭
  • 1 konnyaku/こんにゃく/蒟蒻
  • 400 ml water/水
  • 1-2 Tbsp sesame oil/ごま油/芝麻油


  • 3 Tbsp soysauce/醤油
  • 3 Tbsp sake/酒/清酒
  • 3 Tbsp sweet sake/みりん/味醂
  • 1 Tbsp sugar/砂糖/糖
  • 1 Tbsp fish broth powder/粉末だし/木魚粉
  • ½ tsp salt/塩/鹽


  • Cut chicken into bite size pieces. Pat dry excess moisture. Mix with sake and soy to marinate. Leave it for at least 10 minutes.
  • Peel or scrape burdock root and cut into wedges or triangular shape.
  • Cut carrot and taro into wedges as well.
  • Cut konjac into bite size triangular shape. You may boil it quick to remove the smell.
  • Heat sesame oil in a pan. Put chicken and saute for few minutes until color changes. I prefer to brown it a little to add flavour. After lightly browned, transfer chicken into a plate.
  • In the same pot, add sesame oil if needed and add the vegetables. Stir and coat well with oil.
  • Pour in water and dashi. Bring to a boil and skim the foam and oil from top.
  • Bring back in the chicken. Add seasonings and put otoshibuta or drop lid. Simmer for 15 minutes.
  • Check the hard vegetables like burdock and taro if already tender. Remove drop lid and boil for another 10 mins without cover. Let some broth evaporate.
  • When all ingredients are soft enough, adjust the taste to your preference and youre done.
  • Let it sit while cooling for 30 minutes or more though if you want the flavor to be absorbed even more.