Hydrate dried Shiitake mushrooms in water in a medium bowl.

Blanch the snow peas in boiling water or Dashi with a pinch of salt.

Cut Konnyaku into 1/2" thick pieces, make 1/2" slit in the middle of the piece, and thread an end through the hole to make like a twisted rope (you can blanch them as well if you don't like the smell).

Cut carrot into 1/2" thick rounds, then cut with a flower shaped cookie cutter (please watch the video to see how to cut for a 3-D effect).

In a large pot, add oil and heat at medium heat. When the oil becomes hot, add chicken pieces and cook until brown (no need to cook through). Add all vegetables except the Shiitake and the snow peas and cook and stir for a couple of minutes. Then add Shiitake and Dashi, cover, and cook for 15-20 minutes until vegetables become soft.

Add sugar, soy sauce, Sake, and Mirin, stir, and cook another 15-20 minutes uncovered.

Remove from heat and let it continue to cook, covered, so the meat and vegetables absorb flavor from the soup. Serve with snow peas as garnish.