Steps

1. Peel and cut 2 large potatoes into bite-sized pieces.
   🕒 02:28
2. Briefly rinse the cut potatoes and drain them. [Key Tip!] Rinsing potatoes for too long will wash away the starch, resulting in a loss of fluffiness, so only rinse them briefly.
   🕒 03:47
3. Finely chop 1/3 stalk of green onion, 15g of ginger, and 1 clove of garlic separately.
   🕒 04:01
4. Trim the tendons, excess skin, and fat from 1 chicken thigh and cut into bite-sized pieces.
   🕒 05:48
5. Season the cut chicken with a pinch of salt and a pinch of pepper and rub to marinate.
   🕒 06:38
6. Heat 1 tbsp of vegetable oil in a frying pan over medium heat.
   🕒 07:16
7. Place the chicken in the heated pan, skin-side down, and sauté until browned.
   🕒 07:30
8. Add the chopped green onion, ginger, and garlic to the sautéed chicken and cook until fragrant.
   🕒 08:08
9. Add the potatoes and stir-fry until coated with oil.
   🕒 08:33
10. Add 100g of minced Takana pickles and toss to coat everything.
    🕒 08:53
11. Add 200cc of water, 100cc of cooking sake, and 2 tbsp of mirin, and bring to a boil.
    🕒 09:21
12. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes. [Key Tip!] Simmer until the potatoes are tender and most of the liquid has evaporated.
    🕒 09:53
13. Transfer to a serving dish and sprinkle with a pinch of Shichimi Togarashi, if desired.
    🕒 11:56