to 2/3 piece Chicken thigh meat • C. Usukuchi soy sauce, to pre-season the chicken • C. Mirin to pre-flavor the chicken • A. Sake • White rice • A. Water • A. Mentsuyu, homemade or store-bought • A. Chicken stock (made properly from chicken...or use water instead) • A. Mirin • A. Sake • B. Aburaage (blanched in boiling water and julienned) • B. Burdock root (shaved into thin pieces and soaked in water) •