Peel the satoimo and cut into 1.5cm slices. Rub with 1 tsp salt, rinse with water, and lightly dry.

Place satoimo in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 4 minutes until softened. Pat dry with paper towels and coat with potato starch.

Season chicken wings with salt and pepper, then coat with potato starch.

Heat half of the vegetable oil (1/2 tbsp) in a frying pan over medium heat. Add satoimo and cook until golden brown on both sides. Remove from the pan.

Add the remaining vegetable oil (1/2 tbsp) to the pan and heat over medium. Add chicken wings and cook until golden brown on both sides.

Return the satoimo to the pan, add the seasoning ingredients (mirin, sugar, sake, soy sauce), and stir-fry until the sauce thickens and coats the ingredients.