Steps

1. Remove the tough core from the white cabbage and separate the leaves from the white stem parts.
   🕒 04:19
2. Roughly chop the white cabbage leaves.
   🕒 05:03
3. Thinly slice the white stem parts of the white cabbage diagonally.
   🕒 05:28
4. Cut off about 1cm of the tough base from the shiitake mushrooms.
   🕒 06:15
5. Thinly slice the shiitake mushroom caps and shred the stems by hand.
   🕒 06:28
6. Thoroughly pat dry the boiled scallops with paper towels.
   🕒 07:13
7. Line the bottom of a frying pan with the white cabbage stems.
   🕒 07:25
8. Next, scatter the shiitake mushrooms over the stems, and then add the white cabbage leaves on top.
   🕒 07:34
9. Place the boiled scallops on top.
   🕒 07:42
10. Add [A] (Dashi Stock 300cc, Light Soy Sauce 2 tbsp, Mirin (Sweet Rice Wine) 2 tbsp) which have been combined.
    🕒 08:03
11. Cover with a lid, bring to a boil, then reduce to low heat and steam for 5-6 minutes.
    🕒 08:15
12. While keeping on low heat, add Milk 300cc. [Key Tip!] Be careful not to let the milk boil vigorously after adding it.
    🕒 11:53
13. Add Tororo Konbu (Shredded Dried Kelp) 10g, breaking it up as you add it. [Key Tip!] If you add all the tororo konbu at once, it will clump together, so add it little by little while breaking it up.
    🕒 12:00
14. Stir gently to combine everything.
    🕒 12:28
15. Add Butter 20g and stir until melted.
    🕒 12:50
16. Season with Salt (to taste).
    🕒 13:17
17. Thicken the stew with Potato Starch Slurry (2 tbsp).
    🕒 13:26
18. After thickening, bring it to a gentle simmer for a moment to cook the potato starch. [Key Tip!] If you don't cook it briefly after thickening, it will become watery again over time.
    🕒 13:59
19. Transfer to serving bowls.
    🕒 14:23
20. Sprinkle with Chopped Green Onions (to taste).
    🕒 14:55
21. Lightly sprinkle with Black Pepper (to taste).
    🕒 15:00