Cut the potatoes into bite-sized pieces, soak them in water, and drain. Slice the green onion diagonally and roughly chop the shiso leaves.

Cut the bacon into 1 cm wide strips.

Place the potatoes in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 5 minutes.

Heat the salad oil in a frying pan and stir-fry the potatoes, green onion, and bacon over medium heat.

Once softened, add the soy sauce-based soup stock and stir to coat the ingredients evenly.