Slice the onion thinly. Dice the potato and soak in water for 5 minutes, then drain. Dice the carrot and halve the lotus root slices.

Grate the daikon and squeeze out excess water.

Trim spinach roots, wrap in plastic, microwave for 1 minute at 600W, cool in water, squeeze out excess moisture, and cut into 3cm lengths.

Score the underside of the chicken skin lightly to cut the tendons, then halve the chicken and season with salt and pepper.

Coat the chicken in a mixture of water and flour, then cover with breadcrumbs.

Heat oil to medium temperature and fry the potato until cooked through. Remove and set aside.

Fry the chicken until golden and cooked through, turning occasionally. Cut into 8 pieces.

In a pan, combine men-tsuyu, water, onion, lotus root, and carrot. Bring to a boil, cover, and simmer for 5-6 minutes.

Add half the grated daikon and the fried chicken to the pan. Simmer for 1 minute, then add the potato and spinach.