Steps

1. Thaw 150g of peeled shrimp in the refrigerator.
   🕒 00:27
2. Lightly sprinkle salt and potato starch on the thawed peeled shrimp and mix well. (Key Tip!) This step removes any shrimp odor and makes them plump.
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3. Rinse the peeled shrimp thoroughly under water and drain in a colander.
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4. Thinly slice 2-3 medium potatoes (or 1 large one) to about 2mm thickness. (Key Tip!) Danshaku potatoes will be fluffy, while May Queen potatoes will have a smooth texture. Do not rinse the potatoes as their starchiness helps thicken the sauce.
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5. Trim excess fat from 1/2 chicken thigh and cut into small pieces.
   🕒 02:16
6. Sprinkle a pinch of salt and herb salt on the cut chicken and let it sit for about 15 minutes. (Key Tip!) This seasons the meat and tenderizes it.
   🕒 02:29
7. Prepare your preferred mushrooms and vegetables, such as shiitake, shimeji, king oyster mushrooms, and broccoli.
   🕒 02:08
8. Mince 1 clove of garlic.
   🕒 03:06
9. Add 2 tbsp of olive oil and the minced 1 clove of garlic to a thick-bottomed, large frying pan or pot.
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10. Heat over medium heat. Once the garlic starts to sizzle, add the chicken.
    🕒 03:13
11. Once the chicken is coated with oil, increase the heat and add the peeled shrimp, shiitake mushrooms, king oyster mushrooms, broccoli, shimeji mushrooms, and all other ingredients.
    🕒 03:32
12. Stir-fry until all ingredients are coated with oil.
    🕒 04:03
13. Add 400cc of milk and 2 tsp of granulated consommé. (Key Tip!) You can substitute half of the milk with soy milk for a delicious variation.
    🕒 04:20
14. Add 50g of cooked macaroni.
    🕒 05:10
15. Once it comes to a boil, reduce heat to low and simmer for about 5 minutes.
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16. After 5 minutes, turn off the heat and lightly mash the potatoes. It's okay to leave some small chunks.
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17. Taste and adjust seasoning with herb salt and black pepper. The seasoning should be like a light, flavorful broth. (Key Tip!) Since you'll be adding cheese and baking, keep the initial seasoning light. The moisture content can vary depending on the ingredients and pot, so always taste and adjust.
    🕒 05:59
18. Prepare a slurry by dissolving 1 tbsp of potato starch in 2 tbsp of water.
    🕒 07:07
19. Gradually add the potato starch slurry over medium heat while stirring and mashing the potatoes until it reaches your desired thickness. (Key Tip!) Ensure the mixture is cooked thoroughly after adding the potato starch.
    🕒 07:15
20. Ladle the finished gratin into individual gratin dishes.
    🕒 08:29
21. Sprinkle a generous amount of shredded pizza cheese on top.
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22. Bake in a preheated oven at 220°C (425°F) for about 15 minutes, or until the cheese is golden brown and bubbly. It's done when the cheese is beautifully browned.
    🕒 09:18