Steps

1. Cut the sweet potato (150g) into bite-sized pieces.
   🕒 00:36
2. Soak the cut sweet potatoes in water for about 10 minutes to remove bitterness.
   🕒 00:42
3. Trim the woody ends off the shimeji mushrooms (1/2 bunch, 100g) and separate them into small florets.
   🕒 00:47
4. Peel the onion (1/2, 100g) and cut it into wedges.
   🕒 00:53
5. Trim excess sinew from the chicken thigh (small 1 piece, 250g) and cut it into bite-sized pieces.
   🕒 00:59
6. In a bowl, combine milk (200ml) and rice flour (2 tbsp) and whisk until well combined. The rice flour easily dissolves without lumps, even when added directly to milk. If substituting with all-purpose flour, gradually add milk to the flour while mixing to prevent lumps.
   🕒 01:10
7. Heat vegetable oil (to taste) in a deep frying pan or pot over medium heat.
   🕒 01:38
8. Once the pan is hot, place the chicken pieces skin-side down and cook until browned.
   🕒 01:49
9. Flip the chicken and cook the other side until browned.
   🕒 01:57
10. Add the drained sweet potatoes and cook. Continue cooking until the surfaces of the sweet potatoes become translucent, flipping the chicken and sweet potatoes as needed.
    🕒 02:05
11. Add the onions and shimeji mushrooms, and stir-fry until coated with oil.
    🕒 02:27
12. Add water (200ml) and shiro dashi (2 tbsp), stir to combine, and bring to a boil over high heat.
    🕒 02:36
13. Cover with a lid and simmer over low heat for about 10 minutes.
    🕒 02:44
14. Pierce the sweet potatoes with chopsticks or a skewer to check for doneness. If still firm, continue cooking.
    🕒 02:59
15. Turn off the heat. Whisk the prepared rice flour and milk mixture again, then pour it into the pot.
    🕒 03:08
16. Heat over medium heat, stirring constantly, and simmer for about 3-4 minutes until thickened.
    🕒 03:22
17. Adjust seasoning with shiro dashi.
    🕒 03:40
18. Serve on plates and garnish with dried parsley, if desired. Enjoy!
    🕒 03:48