Cut the silken tofu into 8 pieces, mizuna into 5 sections, and grate the daikon. Slice chicken thigh into bite-sized pieces.

Mix wheat flour and potato starch in a tray, then coat the tofu pieces evenly.

Heat salad oil in a frying pan and fry the tofu on medium heat until crispy.

In a pot, combine water, granulated dashi, sugar, soy sauce, sake, and mirin. Bring to a boil, then add chicken and grated daikon. Simmer for 5–6 minutes.

Add the fried tofu and simmer briefly. Add most of the mizuna, leaving a handful for garnish, then turn off the heat.