Slice the bell pepper and fish cake into thin strips.

Cut the potato into thin strips, soak in water, and drain.

Cut the chicken into bite-sized pieces.

Heat salad oil in a frying pan and cook the chicken on medium heat until browned on one side, then flip.

Add the bell pepper, fish cake, and potato separately into the pan and stir-fry each.

Remove the bell pepper and fish cake once cooked, mix with bonito flakes in a bowl.

Divide the cheese slice into thirds, place in the pan, top with potato and corn, season with salt and pepper, and cook on low heat until cheese is golden.

Add mirin and soy sauce to the chicken and simmer on medium heat until glazed.