Steps

1. Finely shred 1/4 head of cabbage.
   🕒 00:02
2. Rinse the shredded cabbage under water and pat dry with paper towels.
   🕒 00:05
3. Thinly slice 1/2 onion.
   🕒 00:10
4. Thinly slice 60g of carrot, then cut into julienne strips.
   🕒 00:12
5. Trim the base of 50g of shimeji mushrooms and separate them by hand.
   🕒 00:18
6. Cut 4 sausages in half.
   🕒 00:23
7. Remove the stems from 4-5 cherry tomatoes.
   🕒 00:25
8. Heat 5g of salted butter in a pot over medium heat.
   🕒 00:31
9. Once the butter has melted, add the vegetables (cabbage, onion, carrot, shimeji mushrooms) excluding the broccoli and cherry tomatoes, and stir-fry until coated with butter and slightly softened.
   🕒 00:36
10. Sprinkle with salt and pepper to taste once the vegetables are softened.
    🕒 00:42
11. Add 2 tbsp of cooking sake (rice wine) and mix.
    🕒 00:44
12. Cover with a lid and steam-fry over low heat for about 2 minutes.
    🕒 00:51
13. After steaming, add the sausages, 800ml of water, and 2 tsp of granulated consommé and mix.
    🕒 00:56
14. Bring the pot to a boil.
    🕒 01:02
15. Once boiling, add 80g of broccoli and cherry tomatoes, and cook for about 1.5 minutes.
    🕒 01:05
16. Add 1 tsp of soy sauce and the remaining 5g of salted butter and mix.
    🕒 01:12
17. Taste and adjust seasoning to your preference.
    🕒 01:18