Put the dried shiitake and water in a heat-resistant dish, wrap in plastic wrap, microwave for 1 minute, then cool. Cut off root end of shiitake, then thinly slice.
Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning.
Chop the carrot and konnyaku into bite-sizes. Chop the burdock root and lotus root into bite-sizes, then soak separately in water with vinegar (not listed in ingredients). Parboil the green beans in water with a pinch of salt, then chop in half.
Put a little vegetable oil in a pressure cooker, heat, add ingredients, then sauté. When evenly coated in oil, add the ★ seasonings, cover with a lid, then heat on high.
When the pressure gauge rises, reduce to low heat, then cook for 4 minutes. Let the pressure release naturally. When the pressure gauge drops, open the lid, then simmer to your liking. Transfer to a dish, then add the green beans.
Story Behind this Recipe
Although chikuzen-ni is part of the standard New Year's feast, I wanted to be able to make easily it any time; so I used a pressure cooker. While it might be troublesome to get all the ingredients, it's a great way to consume a variety of veggies!
After opening the lid, stir the pot thoroughly from top to bottom so that the ingredients evenly absorb the seasoning. If it's too much trouble to get all the ingredients, use frozen pre-cut Japanese vegetables.