Cut the leek into 1.5 cm long pieces. Peel the nagaimo and cut into 1.5 cm dice. Cut the chicken into 2 cm dice and add salt, pepper and sake to preseason.
Dissolve the soup stock base and salt in water.
Add enough vegetable oil to a frying pan to cover the cashew nuts, and shallow fry them over low heat. Stir it up occasionally. When the nuts are just lightly browned, take them out of the pan, leaving the oil.
Coat the chicken with katakuriko. Add the chicken to the frying pan and shallow fry it, stirring to separate the pieces, until lightly browned. Remove the chicken from the pan.
Drain off most of the oil, and stir fry the leek and nagaimo. When they are more or less cooked...
Add the chicken and cashew nuts and continue stir frying.
Add the Step 2 mixture and bring to a boil. Thicken with katakuriko slurry dissolved in water (about 1/2 teaspoon of katakuriko). Taste and adjust the seasoning with salt and pepper.
Story Behind this Recipe
I recreated a dish I had at a well known restaurant.
Be careful not to burn the cashew nuts. They will continue cooking with residual heat, so take them out when they are just lightly browned. If you like nuts you could add more.