Sweet soy-sauce boiled vegetables with chicken, fit for newbie.

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This soy-based sauce is delightfully sweet and garlicky. Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Japchae (Korean Glass Noodles With Pork and Vegetables).

You need to prepare chicken breast (200g), bite size cut.
Provide konjac (jelly-like food made from potatoes).
Provide carrot ☆.
You need to prepare kabocha ☆.
You need to prepare lotus root ☆.
Provide burdock root ☆.
Provide onion.
Prepare hondashi.
Prepare water.
You need sugar.
You need to prepare cooking sake.
Use soy-sauce.
You need to prepare mirin.

Short Tips:

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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 won’t 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 sauté chicken until it’s golden brown. 5 minutes..
Mix ☆vegetables into the pan. Input the ones they are hard to get sautéed like kabocha, lotus root, carrots, konjac and burdock root. The last one is onion..
After it’s 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..

Stir and cook until the sugar completely dissolves and the. In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly. Remove the chicken from the bag and place it on the grill (skin-side down if using skin-on), cover the. Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Rather than mixing the chicken with the soy sauce/broth mixture I reserved it until the end.

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