Add carrots, bamboo shoots, taro, lotus root, aburaage and shiitake mushrooms to the pot on high heat.
Add the first tablespoon of grated ginger.
Add water, shoyu, mirin and sugar/sweetener. Continue to stir occasionally until it reaches boiling. Reduce to medium-low and simmer for 20 - 30 minutes with the cover on.
Uncover the pot and check that the carrots, taro and chicken are cooked. If so, do the next steps quickly:
Add katsuo flakes (aka bonito flakes).
Add green onions (cut into three sections).
Add second tablespoon of grated ginger.
Give it one final good mix to incorporate flavors and immediately turn the stove off. You do not have to move the pot from the stove. This is to avoid cooking the ginger so that you'll have that slight hint of ginger as you eat this dish.