Place kombu and water in a pot and let it sit for 30 minutes.

Prepare vegetables: peel and cut satoimo, slice daikon into thin quarter pieces, cut carrot into half-moon slices, and shave burdock into thin pieces. Rinse burdock in water and drain.

Cut chicken into bite-sized pieces.

Heat the pot with kombu and water over medium-low heat until just before boiling. Remove kombu, add bonito flakes, simmer for 2 minutes, and strain to make dashi broth.

Heat salad oil in a separate pot over medium heat. Add chicken and cook until the color changes. Add satoimo, daikon, carrot, and burdock, stir-frying for 3 minutes.

Add dashi broth, sake, and mirin to the pot. Bring to a boil, then reduce heat and simmer for 5-7 minutes until vegetables are tender.