Cut the chicken tender into 1cm diagonal slices and coat with potato starch.

Halve the bell pepper, remove seeds and pith, and slice thinly. Slice the chikuwa diagonally into thin pieces.

In a bowl, beat the egg and mix in salt, dashi powder, and water.

For the flower sausage, cut one sausage in half horizontally and make crosswise cuts on the surface. For the other sausage, cut it in half lengthwise and make fine cuts. Wrap the finely cut sausage around the halved sausage and secure with a toothpick.

Heat salad oil in a tamagoyaki pan over medium heat. Pour half the egg mixture into the pan and spread evenly. Once the egg starts to set, place the nori sheet on top and roll the egg from the back to the front. Repeat with the remaining egg mixture.

Wipe the tamagoyaki pan clean, add salad oil, and heat. Cook the chicken on the upper half of the pan and the flower sausage on the lower half. Remove the sausage once cooked.

Add chikuwa and bell pepper to the lower half of the pan and stir-fry until the bell pepper softens.