Season the salmon fillets with salt and pepper, then coat them with potato starch.

Julienne the carrot and cut the chives into 3cm pieces. Heat salad oil in a pan over medium heat and cook the salmon until golden brown. Flip the salmon, cover the pan, and cook on low heat for about 3 minutes until fully cooked. Remove the salmon from the pan.

Wipe the pan clean and add the sauce ingredients (sake, mirin, soy sauce, dashi powder, and water). Heat the mixture and add the dried radish and carrot. Simmer on low heat for about 2 minutes. Add the water-starch mixture to thicken the sauce, then stir in the chives.