If you don't like chicken skin or want to avoid extra fat, remove the skin and any excess fat from the chicken. Cut the chicken into pieces about 2 inches by 2 inches. Save the bones! Marinate the chicken with 2 tablespoons of mirin, 2 tablespoons of pisco, and salt and pepper to taste. Be careful not to add too much salt, since you'll add soy sauce later.

While the chicken is marinating, peel and cut the daikon radish into medium-sized pieces.

In a pot, add the chicken, daikon, and 2 cups of water along with the marinade juices. Cook over high heat for 10-12 minutes. Skim off any foam that rises to the surface with a spoon.

After this time, add the soy sauce and the remaining mirin. Continue cooking over medium heat for about 15 more minutes.