Steps

1. Cut the onion in half lengthwise, then slice into 2cm thick wedges following the grain.
   🕒 00:02
2. Cut the carrot crosswise in half, then lengthwise in half. Cut each piece in half again and chop diagonally to create uneven pieces.
   🕒 00:09
3. Place the cut onion and carrot in a microwave-safe container, cover with plastic wrap, and microwave at 600W for 5 minutes.
   🕒 00:21
4. Wash the potato and remove any sprouts. Peel the skin.
   🕒 00:28
5. Cut the peeled potato into bite-sized pieces and microwave at 600W for 5 minutes.
   🕒 00:48
6. Place the microwaved carrot, onion, and potato in a bowl, cover with plastic wrap, and set aside.
   🕒 00:42
7. Trim the hard base of the shimeji mushrooms and separate them by hand.
   🕒 00:55
8. Lightly grease a pot or deep frying pan with vegetable oil for simmering.
   🕒 01:02
9. Cut the chicken thigh into small, bite-sized pieces.
   🕒 01:10
10. Place the cut chicken thigh in the oiled frying pan and cook over medium-low heat until the surface turns white.
    🕒 01:15
11. Once the chicken thigh has turned white, add the onion, carrot, and potato from the bowl. Sprinkle with a pinch of salt and lightly stir-fry.
    🕒 01:27
12. When everything has softened, add 600ml water, 50ml cooking sake, and 6g kombu. Heat over medium heat until it boils.
    🕒 01:34
13. Once boiling, reduce heat to medium-low and simmer for 10 minutes.
    🕒 01:44
14. After simmering, remove from heat and let it rest.
    🕒 01:48
15. In a separate frying pan, lightly coat with vegetable oil, sauté the separated shimeji mushrooms, and add a pinch of salt.
    🕒 01:51
16. Once the shimeji mushrooms are softened, add butter and melt thoroughly.
    🕒 02:04
17. Once the butter has melted, reduce heat to low, sprinkle 30g all-purpose flour evenly, and stir for about 2 minutes over low heat, allowing the flour to absorb the butter.
    🕒 02:08
18. Gradually add the milk while stirring. Once it thickens slightly, add the next portion of milk.
    🕒 02:20
19. Once about half of the milk has been added, slightly increase the heat. Add the remaining milk and heat until it boils.
    🕒 02:27
20. Once boiling, stir for about 2 minutes to thicken.
    🕒 02:33
21. Remove the kombu from the simmered soup.
    🕒 02:37
22. Add the prepared béchamel sauce to the soup and stir well while warming.
    🕒 02:40
23. Once boiling, add 40g cheese and simmer over medium-low heat for about 3 minutes.
    🕒 02:46
24. Serve in bowls and enjoy!
    🕒 02:51