Cut daikon into 1.5cm triangular pieces. Slice konnyaku into thin triangles. Cut satsuma-age into bite-sized pieces. Skewer these ingredients (about 16 skewers).

Place bean sprouts and a small amount of water in a bowl, cover with plastic wrap, and microwave at 500W for 5 minutes. Drain and rinse under cold water.

Mix ground chicken, bean sprouts, egg, salt, and soy sauce in a bowl. Stuff the mixture into trimmed abura-age and secure with toothpicks.

In a pot, combine dashi, sake, and soy sauce. Add the skewers and bring to a boil. Once boiling, add the stuffed abura-age and cook covered over medium-high heat for 10 minutes.