Steps

1. Remove the core from the onion and slice thinly.
   🕒 01:34
2. Peel the carrot and cut into bite-sized, irregular pieces.
   🕒 01:47
3. Separate broccoli into florets and make cuts in the stems to prevent them from falling apart.
   🕒 01:58
4. Remove the stems from the mushrooms and tear them into bite-sized pieces.
   🕒 02:22
5. Peel the potatoes and cut into bite-sized pieces.
   🕒 02:32
6. Season 300g of chicken thigh generously with salt and rub it in well to marinate.
   🕒 02:52
7. Heat a pot and melt 40g of butter.
   🕒 03:14
8. Once the butter has melted, add the marinated chicken thigh and stir-fry until browned and fragrant. [Key Tip!] Don't worry about the browned bits sticking to the pot; they add flavor, so keep stir-frying.
   🕒 03:23
9. Once the chicken is browned and fragrant, add 1/2 carrot, 2 potatoes, and 1/4 onion (half of it).
   🕒 04:24
10. Once the oil is evenly distributed, add 1/4 cup (50ml) of Cooking Sake (Rice Wine) and scrape up any browned bits from the bottom of the pot.
    🕒 05:03
11. Add 3/4 cup (150ml) of water and salt to taste, and bring to a simmer.
    🕒 05:31
12. Once simmering, cover with a lid, reduce heat, and let it simmer to draw out the flavors of the ingredients.
    🕒 06:01
13. Heat another pot, add the remaining butter, the remaining 1/4 onion, and 3 tbsp of all-purpose flour, and stir-fry everything together. [Key Tip!] Stir evenly to prevent lumps and ensure no dry flour remains.
    🕒 06:42
14. Once the onion is softened, gradually add 500ml of milk a little at a time, stirring to thicken. [Key Tip!] Add the milk in small increments as the mixture thickens to create a perfect white sauce.
    🕒 07:24
15. Once it reaches a desired consistency, add the remaining milk all at once and season with salt to taste.
    🕒 08:04
16. Cook, stirring occasionally, until thickened. The outside of the pot can scorch easily, so stir with a spatula while cooking.
    🕒 08:23
17. Add 1/4 head of broccoli and 3-4 mushrooms to the pot with the simmering vegetables and chicken, cover again, and heat.
    🕒 09:08
18. Once the broccoli is cooked and the white sauce has thickened, turn off the heat for both pots.
    🕒 09:34
19. Add all of the prepared white sauce to the pot with the simmering vegetables and chicken.
    🕒 10:02
20. Heat while stirring to combine everything. [Key Tip!] If the soup is too watery, it will become thin, so it's best to simmer it with less liquid.
    🕒 10:18
21. Taste and adjust the seasoning with salt and coarsely ground black pepper to taste.
    🕒 11:23
22. Serve in bowls and sprinkle with coarsely ground black pepper if desired.
    🕒 11:41