Peel and cut taro into bite-sized pieces. Rub with a pinch of salt to remove slime, rinse with water, and drain. Microwave in a heatproof container for 6 minutes at 600W until tender.

Slice green onion diagonally into 1cm pieces.

Cut chicken into bite-sized pieces and season with salt and pepper.

Heat butter in a frying pan and place chicken skin-side down. Cook both sides over medium heat until the color changes.

Add taro and green onion to the pan and sauté until the onion softens.

Sprinkle flour into the pan and stir until no powder remains. Add water and dashi powder, bring to a boil, cover, and simmer on low heat for 5 minutes. Add milk, salt, and pepper, stirring until thickened. Dissolve miso and mix well.

Transfer the mixture to a heatproof container, top with shredded cheese, and bake in a toaster oven for 10 minutes until golden brown.