Cut the potato into large bite-sized pieces, soak in water for 10 minutes, then drain. Slice the onion into wedges and cut the carrot into large bite-sized pieces.

Cut the chicken thigh into 6 equal pieces.

Heat salad oil in a pot over medium heat. Place the chicken skin-side down and cook until browned on both sides.

Add the potato, onion, and carrot to the pot. Stir until the vegetables are coated with oil.

Add the seasoning mixture (sake, mirin, sugar, dashi powder, and water) to the pot. Bring to a boil, skim off any foam, cover, and simmer over medium-low heat for 5 minutes.