Steps

1. Cut off the bumpy, ginger-like parts from the 300g of Jerusalem Artichoke.
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2. Wash off the dirt from the Jerusalem Artichokes with a brush.
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3. Scrape off the skin of the Jerusalem Artichokes with a spoon. Remove any dirty spots or stubborn peel with a knife. (Tip: The skin is edible, so it's okay if some remains).
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4. Cut the peeled Jerusalem Artichokes into bite-sized pieces.
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5. Peel and finely chop the 1/4 Onion.
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6. Heat 5g of Butter in a frying pan. Once melted, add the chopped onion and sauté.
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7. Once the onion becomes translucent, add the bite-sized Jerusalem Artichokes and continue to sauté.
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8. Once evenly coated with oil, add 300ml of Water and bring to a boil over medium heat.
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9. Cover with a lid, reduce heat to medium-low, and simmer until the Jerusalem Artichokes are tender (10-15 minutes). Skim off any scum that rises to the surface during cooking.
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10. Once the Jerusalem Artichokes are tender and mushy, mash them finely with a spatula. (Tip: For a smoother paste, use a blender).
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11. Add the 100g Seafood Mix and cook until done (2-3 minutes).
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12. Add 200ml Milk, 2 tbsp Shiro Dashi (White Soy Sauce Base), and Salt and Pepper to taste to adjust the flavor. Heat gently, being careful not to boil.
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13. Once the soup is heated through, your Jerusalem Artichoke Chowder is complete. Serve in mugs or bowls.
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14. Thinly slice 150g of Jerusalem Artichoke and microwave for 1 minute 30 seconds on 600W.
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15. In a bowl, combine the microwaved Jerusalem Artichokes with 1 tbsp Sesame Oil, 1 tsp Chicken Bouillon Powder, 1 tbsp Toasted Sesame Seeds, and the chopped 2 Green Onions. Mix well to create the addictive Jerusalem Artichokes.
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