Rehydrate the Shiitake, cut them in half, and cut the Nama-fu into bite-size pieces.
Slice the chicken at 45 degrees and coat with potato or corn starch. Then, peel the Taro and parboil.
Boil the spinach with salted water, soak in cold water, and cut into 3cm length pieces. Then, thinly slice the carrots.
Add ◎ to a saucepan and bring to a boil before adding the Nama-fu, Shiitake, Taro, carrot, and chicken to cook through.
Serve 4. on a plate with spinach on the side and pour the simmering sauce over it.
Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.