Steps

1. In a pot, combine water 500ml, cooking sake 2 tbsp, mirin 2 tbsp, soy sauce 1 tbsp, oyster sauce 1/2 tbsp, chicken bouillon powder 1 tsp, kombu 3g, and sliced chili peppers. (Key Tip!) Do not wash the kombu. Gently wipe it with a damp paper towel. The white powder on the kombu is packed with umami.
   🕒 00:22
2. Prepare the soup first and let it sit to allow the kombu's flavor to meld.
   🕒 01:16
3. Cut the cabbage 1/2 head into quarters, then make a diagonal cut into the tough core to remove it.
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4. Separate the leaves of the cabbage after removing the core and chop them into slightly larger pieces. (Key Tip!) Cutting after separating helps maintain consistent sizes. Larger pieces are ideal for ensuring they cook through thoroughly.
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5. Place the chopped cabbage in a salad spinner. Gently loosen any overlapping leaves while rinsing under running water.
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6. Thoroughly drain the rinsed cabbage using the salad spinner (repeating about 3 times is recommended). (Key Tip!) Excess water will dilute the flavor, so ensure it's well-drained.
   🕒 02:34
7. Trim the root end of the enoki mushrooms 1 pack (200g) while still in the packaging.
   🕒 02:57
8. Remove any remaining sawdust from the root and separate the enoki mushrooms into manageable portions. (Key Tip!) Washing enoki mushrooms can wash away their flavor, so it's best to avoid it.
   🕒 03:20
9. Trim the root ends of the garlic 3 cloves and peel. Cut each clove in half lengthwise and remove any sprouts with a toothpick or knife.
   🕒 03:45
10. Slice the garlic and add it to the prepared soup. (Key Tip!) The sprouts can impart bitterness and a strong flavor, so removing them is important. For a stamina-boosting pot, adding plenty of garlic is key to deliciousness.
    🕒 04:19
11. Lightly oil a pot or deep frying pan.
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12. Pat the chicken thigh 1 piece dry with paper towels. (Key Tip!) Moisture can lead to spoilage and impart a gamey odor, so thorough drying is essential.
    🕒 04:53
13. Remove any bloody parts, yellow fat, bones, and large cartilage from the chicken thigh. (Key Tip!) Bones and cartilage can be hazardous, so carefully feel the meat by hand to ensure they are completely removed.
    🕒 05:08
14. Cut the chicken into bite-sized pieces.
    🕒 05:40
15. Place the cut chicken pieces in the oiled pan, skin-side down. (Key Tip!) Browning the skin well reduces any gamey flavor.
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16. Heat the pan over medium heat and sprinkle salt 2 pinches over the chicken.
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17. Sear the chicken until it is nicely browned on all sides. (Key Tip!) Searing before simmering enhances the flavor and reduces gamey notes. Since the soup base is not overly strong, season the chicken well.
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18. Once the chicken is browned, add the prepared soup and the separated enoki mushrooms. (Key Tip!) Enoki mushrooms are rich in umami and retain a pleasant crispness even after cooking. They also help to naturally thicken the soup when heated.
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19. Once the soup has come to a rolling boil, add all the drained cabbage.
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20. After adding the cabbage, cover the pot and let it steam on low heat for 10 minutes. (Key Tip!) This slow steaming allows the delicious broth from the kombu, chicken, and enoki mushrooms to fully develop, infusing the soup with natural umami.
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21. After 10 minutes, open the lid and stir everything together to thoroughly mix the cabbage and the soup.
    🕒 08:01
22. Taste the soup and adjust the flavor with a little more soy sauce if it's too bland.
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23. Finish by adding sesame oil 1 tsp and stirring it through. (Key Tip!) Adding sesame oil enhances the richness and adds a fragrant aroma.
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24. Garnish with chopped green onions if desired, and enjoy!
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