Chikuzennni(筑前煮) literally means simmered dish of Chikuzen which used to indicate the area of Fukuoka prefecture in Kyushu. Stir-frying before simmering is the characteristic of this region's simmered dish and that's how this one is made. It adds a thickness to the taste. Quite a common dish and is also served on New Year's Day! Preservable for 3~4days.
Looking at the ingredients, you may be knew to konnyaku and burdock if you are living outside of Asia. Konnyaku is like a jelly made from the starch of devil's tongue. It's colored grey. Burdock is a root vegetable about 1 meter long, tastes a little muddy. These I don't think of a substitute.... Cooking all the ingredients together makes a real good taste as to no need for dashi, water is enough!
Cooking time: 30mins
400g chicken(鶏肉), cut into one bite size
1/2 carrot(人参), cut into one bite size
1 package konnyaku(蒟蒻), parboil and tear into one bite size
5 taros(里芋), peel and cut if it's big
1 burdock(牛蒡), cut into one bite size
4 tablespoon soy sauce
2 tablespoon sugar
1 tablespoon mirin
1 tablespoon sake
Heat and oil a sauce pan. Stir-fry the ingredients one at a time starting from the chicken. Add the seasonings and simmer over medium heat till the liquid dissolves.