1 drumstick of chicken, chopped bone and all
1 tsp. fresh ginger, chopped
3 tbsp. soy sauce
2 tbsp. sugar
2 tbsp. sake

Mix and boil above seasonings in a pot and cook the chicken; save the stock. 1 section Renkon (Lotus root) 1 konnyaku 5 dried shitake mushrooms 100 gram (3 1/2 oz.) cooked takenoko (bamboo shoots) 1 carrot 3 c. soup stock

DECORATING INGREDIENTS:

10 pieces Plum blossom shaped carrots

Cook with water barely covering the carrots, consisting of little salt and 1 teaspoon sugar.

Peel shell and boil in salt water. Place a pine needle in each one.

Boil and sprinkle salt and mirin. 2 tbsp. oil 4 tbsp. sugar

Cut gobo root and renkon in "rangiri". Soak shitake in water until tender, squeeze water out and cut in "kameko". Cut carrots and bamboo shots in "rangiri".

Cut konnyaku in 1 cm. (1/2 inch) thickness. Put a little slit in each piece and make into a chain. Boil and drain water. Cook in 1 teaspoon soy sauce.

Heat pan, add 2 tablespoons vegetable oil, add gobo, renkon, takenoko, konnyaku, shitake; in this order and fry. Add chicken broth and dashi; cover and cook in moderate oven until renkon is cooked through. Add 4 tablespoons sugar, 2 tablespoons soy sauce and when the vegetables are seasoned, add another 2 tablespoons soy sauce, cook on low heat.

When the liquid is fairly gone, add chicken meat; boil once; heat off and cool. Place in a serving bowl. Decorate with the above ingredients to look presentable.