Chikuzenni from the Pressure Cooker

Rinse and thoroughly scrub the skin of the Burdock Root (1). Cut at an angle into large, bite-sized pieces. Soak in water for five minutes.

Remove any excess fat from the Chicken Thighs (16 oz) and cut into six or seven pieces, and put in a bowl. Sprinkle one tablespoon of Granulated Sugar (4 Tbsp) and one tablespoon of Soy Sauce (4 Tbsp) and mix. Let it sit in marinade until ready to cook.

Rinse the Carrot (1) and cut it into large, bite-sized pieces as well, skin on.

Break the Dried Shiitake Mushrooms (6) into three or four pieces. Discard stems.

In a cup or bowl, mix the Water (2/3 cup) and the three remaining tablespoons of sugar and soy sauce.

Rinse and cut the Fresh Ginger (1 piece) into one cm diagonal slices, skin on.

Cut the Konjac Block (2/3 cup) along the width in one cm slices, then halve the slices.

Turn heat on to medium, and add Vegetable Oil (1 Tbsp) to the pressure cooker. Put in gobo and shiitake mushrooms and stir for about two minutes.

Add the chicken, carrot, ginger, and konnyaku and stir, then pour in the water, soy-sauce, and sugar mixture.

Put on lid and seal pressure cooker. Bring it up to pressure on the low pressure setting (setting 1), then lower heat and cook for 3 - 4 minutes. Turn off heat and quick release pressure.

When the pressure indicator is down, take off the lid and return the pot to low heat for two minutes, carefully stirring the contents and turning them over.

Plate and serve with other dishes, or allow to cool and eat at another time.