Cut the chicken thigh into 8 equal pieces.

Place konjac in a pot with enough water to cover. Heat over medium until boiling, then simmer for 3 minutes. Drain and let cool.

Skewer konjac and chicken alternately on bamboo sticks, with 2 pieces of each per skewer. Make 4 skewers in total.

Heat sesame oil in a frying pan over medium heat. Add the skewers and cook, turning occasionally, until the chicken is browned.

Add the seasoning mixture (sake, mirin, sugar, soy sauce, and water) to the pan. Stir and bring to a boil. Cover and simmer on low heat for 10 minutes.

Remove the lid and cook over medium heat, stirring occasionally, until the sauce thickens and coats the skewers.