Photo: Simmered Chicken and Root Vegetables (Low Sodium)

Seasonings mix well into smaller cut ingredients for bigger taste satisfaction!

Cooking time
40 minutes
  • Nutrition facts are for one serving.
  • Nutritional values calculated for 3 servings.

Ingredients(Servings: 2 to 3)


100 g (3.5 oz.)


50 g (1.8 oz.)

1/2 block

1 Tbsp


1 & 1/2 Tbsp

1 Tbsp

200 ml (6.8 fl. oz.)

  • A drop lid is a lid that floats on top of the liquid in pots and pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.


  1. Chop the chicken meat into small bite-size pieces. Roughly chop up the lotus root and carrot into small pieces, scrape off the gobo peel, roughly chop up into small pieces then place into water. Remove stems and half the shiitake mushrooms. Use a spoon to tear the konnyaku into small bite-size pieces, then parboil.
  2. Place the sesame oil into a fry pan over medium heat and cook the chicken. Once browned, add in the lotus root, carrot and gobo and cook all together.
  3. When the oil has been spread throughout, add in (A), the shiitake mushrooms and the konnyaku then cover with a drop-lid* made of aluminum foil and simmer over medium heat for about 30 minutes.