Steps

1. Thinly slice 1/4 onion.
   🕒 01:09
2. Cut the core of 2-3 leaves of Napa Cabbage into wedges and chop the leaves into bite-sized pieces.
   🕒 01:23
3. Season 250g of Chicken Thigh (for Karaage) with 1/3 tsp salt.
   🕒 01:59
4. Heat 1 tbsp Sesame Oil in a frying pan over medium heat and add the seasoned 250g Chicken Thigh, skin-side down.
   🕒 02:16
5. Sear the chicken until the skin is golden brown. This helps prevent the meat from becoming tough and adds savory depth to the stew.
   🕒 02:32
6. Once the chicken is browned, add the Napa Cabbage cores and onion and sauté until slightly softened. Sautéing the onion and cabbage cores brings out their sweetness.
   🕒 03:02
7. When the vegetables are softened, add the minced garlic and sauté briefly. Then add the Napa Cabbage leaves and sauté. Add the cabbage leaves in stages to maintain their texture.
   🕒 03:40
8. Once fragrant, add 50ml Cooking Sake (Rice Wine) and 80ml water, then simmer over low heat.
   🕒 04:09
9. When the cabbage is tender and the chicken has released its flavor, add 200ml Milk. Adding milk after extracting the chicken's umami with sake and water creates a richer flavor.
   🕒 04:33
10. Add 1 tsp Sugar and 1/3 tsp Salt, and simmer over low heat while adjusting the taste.
    🕒 04:53
11. In a small bowl, mix 1 tbsp Potato Starch with 1 tbsp water to create a slurry.
    🕒 05:17
12. Turn off the heat. Re-mix the potato starch slurry and gradually add it to the pan while stirring well. Then, turn the heat back on. Adding the slurry off the heat and then reheating helps prevent lumps.
    🕒 05:32
13. Continue heating until the stew thickens to your desired consistency. Adjust the thickness by adding more or less potato starch slurry.
    🕒 05:54
14. Once thickened, turn off the heat, add a dash of Sesame Oil for aroma, and adjust seasoning with salt.
    🕒 06:09
15. Serve in bowls and garnish with Chili Oil and Coarse Black Pepper, if desired.
    🕒 06:23