Cut off any excess fat from the chicken, and pierce the meat all over with the tip of your knife.
Season both sides with salt and pepper.
Cut the potato into bite-sized pieces, and boil in water or microwave until soft. (I microwaved them for 2 minutes.)
Mix the yuzu pepper and sake together very well.
Start frying the chicken skin side down. (If a lot of fat comes out of the chicken, wipe it out with paper towels.)
When it's golden brown, turn over the chicken.
Put a lid on the frying pan and steam-fry over medium heat.
Take the lid off, wipe out any excess fat again, and put in the potato and the butter.
Add the sake mixed with yuzu pepper and stir together rapidly.
Story Behind this Recipe
I made this because I love yuzu pepper.
I used a non-stick frying pan so I didn't use any oil while cooking the chicken, but a lot of fat comes out of the thigh meat as it cooks, so wipe it out of the pan with paper towels. After adding the butter and yuzu pepper, coat the chicken rapidly in the mix so that you don't lose the flavor!