Cut the pumpkin into bite-sized pieces. Remove the strings and tips from the snow peas. Boil water in a pot, add a pinch of salt, and blanch the snow peas for about 1 minute. Drain and cut diagonally in half.

Cut the chicken into bite-sized pieces and sprinkle with salt.

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook until golden brown. Flip and cook the other side similarly. Remove excess oil from the pan.

Add the pumpkin and all the seasoning ingredients (sake, mirin, soy sauce, dashi powder, and water) to the pan. Bring to a boil, then cover with a drop lid and simmer on low heat for about 12 minutes.