2 boneless chicken thighs, cut into bite sized pieces, slightly salted
2 pkgs aburage cut into 3/4″ pieces
1 pkg med firm tofu, torn, not cut for better absorption
1/2 C. shoyu
1 T. sugar
1 T. mirin
1 large thumb size ginger, grated 
1 med hyotan
1 C. chicken stock
1/2 pkg dashi no moto

Brown chicken with a little oil. Remove from skillet. Add all other ingredients to skillet and simmer for 15 mins. Add back chicken and simmer for 5 more mins. Simmer for 30 mins. Taste and adjust flavor.