Steps

1. Peel 3 medium potatoes and soak them briefly in water.
   🕒 02:12
2. Dice the potatoes into 1cm cubes.
   🕒 02:26
3. Place the diced potatoes in a pot, cover with water, add a pinch of salt, and parboil them from cold water. Once tender, drain in a colander. (Key Tip! Starting the potato parboiling from cold water is recommended.)
   🕒 04:18
4. Finely chop the 1/2 medium onion.
   🕒 03:30
5. Heat 1 tbsp vegetable oil in a frying pan over medium heat and stir-fry the 200g ground chicken thigh, breaking it up as it cooks.
   🕒 05:07
6. Once the minced chicken starts to look glossy, add the finely chopped onion, sprinkle 2 pinches of salt, and stir-fry until fragrant.
   🕒 06:45
7. Add the parboiled and drained potatoes and stir-fry lightly to combine.
   🕒 07:41
8. Add 1.5 tbsp sugar from [A] and stir to coat the ingredients.
   🕒 08:18
9. Add the remaining 3 tbsp cooking sake (rice wine) from [A], 2 tbsp soy sauce from [A], and 1 tbsp mirin (sweet rice wine) from [A], and cook until the liquid reduces and coats the ingredients.
   🕒 08:31
10. Remove the pan from the heat and let the mixture cool.
    🕒 09:13
11. Whisk the 4 large eggs in a bowl.
    🕒 09:15
12. Pour the whisked eggs into the cooled frying pan, cook over low heat while stirring until half-cooked, then transfer to a bowl.
    🕒 09:21
13. Wash the frying pan thoroughly.
    🕒 10:00
14. Heat 1 tbsp vegetable oil in the clean frying pan over low heat. Spread the oil evenly with a paper towel.
    🕒 10:12
15. Return the half-cooked egg mixture to the frying pan and spread it out evenly.
    🕒 10:55
16. Cover the pan and cook over low heat for about 5 minutes.
    🕒 11:16
17. Once browned on one side, use a plate of similar size to flip the omelet, then return it to the frying pan.
    🕒 12:38
18. Cover again and cook over low heat for about 5 minutes.
    🕒 12:52
19. Once cooked, transfer to a plate and cut into bite-sized pieces.
    🕒 15:10
20. Serve with grated daikon radish (to taste) sprinkled with a pinch of ichimi togarashi. It's ready!
    🕒 15:36