For Dashi
1 cup water (240 ml)
1 dashi packet
5 dried shiitake mushrooms

For Nishime Ingredients
10 snow peas
½ konnyaku (konjac)
1 bamboo shoot
1 lotus root (renkon)
1 carrot
5 satoimo (Japanese taro)
1 gobo (burdock root)
¾ lb boneless skinless chicken thigh (340 g) (I used chicken tender today)
1 ½ Tbsp sesame oil (roasted)

Seasonings
1 Tbsp sugar
2 ½ Tbsp mirin
1 Tbsp sake
3 Tbsp usukuchi (light-color) soy sauce (or use regular soy sauce)
½ tsp salt (kosher or sea salt; use half if using table salt)