Steps

1. Make cuts on the top and bottom of the onion (1 pc), then make diagonal cuts, leaving the root intact.
   🕒 00:24
2. Flip the onion over, make 2-3 horizontal cuts, then finely mince it from the edge. Finely chop the root portion separately.
   🕒 00:46
3. Place the minced onion in a frying pan and set aside.
   🕒 01:17
4. Thinly slice the ginger (15g) and garlic (2 cloves) separately, then cut them into thin strips before finely mincing.
   🕒 01:22
5. Set aside the minced garlic and ginger to be used when adding the onion, do not put them in the frying pan yet.
   🕒 01:53
6. Pat dry the surface of the chicken thigh (1 pc, approx. 330g) and remove bones, cartilage, and blood clots.
   🕒 02:02
7. Cut the chicken into small bite-sized pieces to create a flavorful broth.
   🕒 02:28
8. Sprinkle 2 pinches of salt over the cut chicken and place it in a bowl.
   🕒 02:46
9. In a bowl, combine Apple Cider Vinegar (1 tbsp), Cooking Sake (Rice Wine) (2 tbsp), Ketchup (1 tbsp), Mentsuyu (Noodle Soup Base) (1.5 tbsp), Consommé Soup Stock (2 tsp or 1 cube), and MSG (Umami Seasoning) (1 pinch). Stir well to dissolve and create the seasoning mixture.
   🕒 03:12
10. Prepare 10g of Curry Powder. This will be added first to form the base spice flavor.
    🕒 04:02
11. Separately, prepare 3-5g of Curry Powder to be added at the end, for maximum spiciness and aroma.
    🕒 04:10
12. Prepare oregano for a fresh aroma. Basil can be substituted if oregano is unavailable.
    🕒 04:32
13. Add olive oil (2 tbsp) and a pinch of salt to the onion in the frying pan. Stir and cook over medium heat until the onion's moisture is thoroughly removed.
    🕒 04:43
14. Once the onion has wilted and its moisture is removed, add 3 tbsp of water and simmer until the water evaporates. Repeat this process three times. (Key Tip!) This method of adding water and simmering helps to draw out the onion's sweetness quickly.
    🕒 05:08
15. Once the onion's sweetness is enhanced, add the prepared chicken, garlic, and ginger. Sauté until the chicken turns white and the aroma of garlic and ginger is released.
    🕒 05:40
16. When a pleasant aroma of garlic and ginger is present, turn off the heat, add 10g of Curry Powder, and let the residual heat enhance the spice's flavor. (Key Tip!) Adding curry powder after turning off the heat prevents burning and maximizes the spice's aroma.
    🕒 06:00
17. Once the curry powder is mixed in, return to medium heat and add the prepared seasoning mixture, 100ml of water, and the hand-crushed canned whole tomatoes (1/2 can).
    🕒 06:23
18. Stir everything together, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
    🕒 06:46
19. Prepare the side vegetables (pumpkin, burdock root, asparagus). If the pumpkin is hard, microwave it with plastic wrap for 1 minute to make it easier to cut.
    🕒 07:06
20. Snap off the tough ends of the asparagus. Peel the fibrous skin from the lower part with a peeler, remove the buds, and cut in half.
    🕒 07:40
21. Slice the pumpkin into 5mm thick pieces for even cooking.
    🕒 08:09
22. Wash the burdock root surface with aluminum foil, then cut it into a stick shape for a more robust presentation.
    🕒 08:39
23. Turn off the heat of the curry simmering for 15 minutes, add a generous amount of oregano, and mix lightly.
    🕒 09:10
24. Cover and let the curry rest for 10 minutes. (Key Tip!) Resting allows the ingredients to reach their optimal state and enhances the flavors.
    🕒 09:37
25. While the curry is resting, pan-fry the prepared side vegetables (pumpkin, burdock root, asparagus) in a generous amount of oil and sprinkle with a small amount of salt. (Key Tip!) Pan-frying in plenty of oil creates a perfect balance between the light soup and the rich vegetables.
    🕒 09:52
26. Remove the vegetables as they develop a nice golden-brown color on the surface.
    🕒 10:34
27. Taste the curry after resting and adjust the spiciness and saltiness by reheating if necessary.
    🕒 10:42
28. Adjust the taste with 3-5g of Curry Powder and salt. Make the seasoning slightly stronger, considering it will be eaten with rice and vegetables.
    🕒 11:05
29. Bring the soup curry back to a rolling boil. It is now complete.
    🕒 11:15
30. Serve rice in a bowl, and pour the soup curry over it, accompanied by the pan-fried vegetables.
    🕒 11:23