In a boiling water, put konjac for 3 minutes to remove the smell. After the boil, cut them to bite size by using spoon. (this way, the flavor will sink easier)
Peel lotus root and cut into 1/2 inch then 1/4 shape. Put them into cold water to remove the harshness.
Cut all the other vegetables into bite sizes except onion.
Cut onion 1/4 because it will melt. Other root vegetables wont melt.
Cut chicken into bite sizes. Put down with paper towel to remove any water. Season with salt.
In a large pan, medium-high heat, drizzle oil and saut chicken until its golden brown. 5 minutes.
Mix vegetables into the pan. Input the ones they are hard to get sauted like kabocha, lotus root, carrots, konjac and burdock root. The last one is onion.
After its all mixed add water and hondashi broth. Remove any scums from the soup after boiling.
Now, add sugar and cooking sake. Turn the heat to medium-low. Cover the face of the vegetables with aluminum foil. Cover with lid as well and cook for 10 minutes.
Add soy sauce and cook for 7 minutes, same way as above. You should not have not much sauce left after 7 minutes. Check the pot often. If the heat is too high, you might burn it.
Turn the heat to high and pour over mirin to have it shine, one minute.
