Cut the potato into large bite-sized pieces and soak in water for 10 minutes.

Slice the onion into wedges and the carrot into large bite-sized pieces.

Cut the bell pepper into thin strips and the shimeji mushrooms into small pieces.

Wash the dried radish thoroughly and squeeze out excess water.

Drain the potato and cut the chicken into 6 pieces.

Heat salad oil in a pot, place the chicken skin-side down, and cook until browned. Add the potato, onion, and carrot, stirring to coat with oil.

Add seasoning ingredients (sake, mirin, sugar, dashi powder, water) and bring to a boil. Skim off foam, cover, and simmer on low-medium heat for 5 minutes.

Combine shimeji, dried radish, and dashi powder in a bowl. Layer the cabbage, bean sprouts, and bell pepper on top. Cover with plastic wrap and microwave at 600W for 3 minutes 30 seconds.

Add soy sauce to the pot, cover, and simmer on low heat for 10 minutes.

Mix bean sprouts and bell pepper with bonito flakes and mayonnaise in a bowl.

Pat the cabbage dry with paper towels. Layer the seaweed and cheese on the cabbage, roll tightly, and cut into bite-sized pieces.