• 1 ½ pound Russet potato peeled and cut into thirds, crosswise
• 3 egg large
• 16 ounce elbow macaroni
• 1 tablespoon Kosher salt
• ¾ cup sweet onion chopped
• ¾ cup carrot grated
• ¾ cup frozen green peas rinsed in cold water

For the dressing:

• ¾ cup mayonnaise
• 3 tablespoon rice vinegar
• 2 teaspoon Kosher salt
• ½ teaspoon ground white pepper

Marinade

• 3/4 cup soy sauce
• 1/4 cup sake
• 1/4 cup mirin sweet cooking wine
• 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice

Teriyaki Sauce

• 1 1/3 cup soy sauce
• 1/2 cup sake
• 1/2 cup mirin
• 2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
• 1 1/2 cup granulated sugar

Chicken

• 3 pound boneless skinless chicken thigh