Steps

1. Gently wipe the surface of 10g Kombu (Kelp) with a damp paper towel.
   🕒 00:20
2. In a large bowl, cut the kombu with scissors. Add 600ml Water, 100ml Cooking Sake (Rice Wine), 50ml Mirin (Sweet Rice Wine), and 2 pinches Salt, then mix to create the broth base.
   🕒 00:45
3. Separate the leaves and core of 350g Napa Cabbage. Lightly crush the core and cut into large bite-sized pieces.
   🕒 01:29
4. Roughly chop the napa cabbage leaves into large pieces.
   🕒 01:55
5. Make a cross-shaped cut at the base of 1/2 pack Komatsuna (Japanese Spinach), tear by hand, and wash away dirt under running water.
   🕒 02:02
6. Cut the komatsuna stems into 3cm pieces and the leaves into 5cm pieces.
   🕒 02:22
7. Cut 1/2 Leek diagonally into 3cm pieces.
   🕒 02:33
8. Trim the base of 1 pack Enoki Mushrooms and tear into bite-sized pieces by hand.
   🕒 02:54
9. Tear 1 pack Maitake Mushrooms into bite-sized pieces by hand.
   🕒 03:18
10. Pat the surface of 500g Chicken wing tips dry with a paper towel.
    🕒 03:42
11. Make cuts on both sides along the bone of the chicken wing tips.
    🕒 04:11
12. Generously sprinkle Coarse Salt on both sides of the chicken wing tips.
    🕒 04:54
13. Heat 1 tbsp Sesame Oil in a deep frying pan. Place the chicken wing tips with the skin side down, arranging them with the thicker parts facing down.
    🕒 05:04
14. Cook over low to medium heat until all sides of the chicken are well-browned. (Key Tip!) Spreading the skin out well while cooking will result in a crispy texture and prevent any gamey smell.
    🕒 05:29
15. Pour the prepared kombu broth over the browned chicken wing tips and bring to a simmer over low to medium heat.
    🕒 05:57
16. Once simmering, cover with a piece of parchment paper with a hole in the center to act as a lid, and simmer over low heat for 10 minutes. (Key Tip!) Boiling kombu can reduce its flavor, but it effectively draws out more umami.
    🕒 06:11
17. After simmering for 10 minutes, turn off the heat.
    🕒 06:47
18. Remove the parchment paper lid and the kombu.
    🕒 06:52
19. Create space in the pot and arrange the vegetables such as Napa Cabbage, Komatsuna (Japanese Spinach), Leek, Enoki Mushrooms, and Maitake Mushrooms. Cooking over low heat at this stage helps the ingredients cook through gently.
    🕒 07:21
20. Once the vegetables have softened, add 1 tbsp Light Soy Sauce, cover, and simmer for 10 minutes.
    🕒 07:40
21. After 10 minutes, open the lid and serve. It's ready!
    🕒 07:59