Wash satoimo thoroughly, place in a microwave-safe container with water still clinging to them, cover loosely with plastic wrap, and microwave at 600W for 8 minutes. Let cool, peel, and cut into halves.

Trim the root ends of enoki mushrooms, cut into 1cm pieces, and separate the root parts. Slice the green onion thinly.

Place satoimo and potato starch in a plastic bag, shake to coat evenly.

Heat 3 tbsp salad oil in a frying pan over medium heat, add satoimo, and fry while rolling until crispy. Transfer to a serving plate.

Wipe excess oil from the pan with a paper towel, add 1/2 tbsp salad oil, and heat over medium. Add ground chicken and stir-fry until browned. Add enoki, green onion, and seasoning ingredients (mirin, soy sauce, ginger, chicken broth powder, and water). Cover and simmer on low heat for 3–4 minutes.