Instructions: Cut the green onions into 1/2-inch lengths. Separate the white and green parts, which will be added at separate times.

Cut chicken breasts into 1/2-inch cubes.

Cut onion in half lengthwise, slice into 1/4-inch strips, separate into rings.

Combine soy sauce, sake, water and mirin. Set aside.

In a heated wok, add oil and chicken. Stir often until meat is well browned.

Remove from pan and set aside. Add sliced onions to pan and stir often until limp, about 5 mins. Return meat to pan and add the broth mixture. Bring to a boil over high heat. Cover and lower heat. Simmer gently for 25 mins.

Brush and rinse potatoes. Do not peel. Cut potatoes in half lengthwise then slice 1/4-inch thick. Add potatoes, the white part of the green onions, pepper and sugar. Do not stir. Increase heat and bring liquid to boil once again. Cover and lower heat, simmer gently until potatoes are tender, about 25 mins.

Stir in green parts of onions. Ladle into individual bowls and serve with additional soy sauce, if desired.

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