Preparation: 1. Cut chicken thigh into chunks and place it in boiling water.
2. Put these chunks in a deep pan and add dashi and sake. Bring to a boil. Remove acerbity and simmer for 30 min.
3. Slice radish into plain chunks.
4. Peel gobo and place it in water. Simmer for 10 minutes.
5. Then add sakekasu, soy paste and simmer for 10 minutes. Then add mitsuba.