Steps

1. First, remove the seeds and pulp from the pumpkin. Using the back of a knife or a spoon makes this easy.
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2. Cut off the skin of the pumpkin. Be careful as it can be tough to peel.
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3. Cut the peeled pumpkin into bite-sized pieces.
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4. Wet the cut pumpkin with water, place it in a heatproof bowl, cover loosely with plastic wrap, leaving an opening for steam to escape, and microwave on 600W for 5 minutes. [The Trick!] Cooking times may vary by microwave, so continue heating until tender. For 500W, add an extra 10-20 seconds.
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5. Thinly slice 1/2 onion into 5mm thick slices and remove the core.
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6. Cut off the base of 100g shimeji mushrooms and separate them by hand.
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7. Trim off any excess skin, fat (yellowish parts), sinew, and dark blood spots from 200g chicken thigh. [The Trick!] Yellow fat and blood spots can cause an unpleasant smell, so remove as much as possible.
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8. Cut the cleaned chicken thigh into bite-sized pieces. Separate it along the natural lines and cut into easily manageable pieces. [The Trick!] Separating the thigh and leg portions can improve texture and make the meat feel more tender.
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9. Lightly season the cut chicken thigh with salt and pepper to taste.
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10. Roughly mash the microwaved pumpkin. [The Trick!] Be careful of burns as it's hot. Covering it with paper towel can prevent it from drying out completely.
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11. Melt half of the 15g salted butter in a frying pan over medium heat and spread it evenly.
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12. Once half the butter has melted, temporarily remove it from the pan. Place the chicken thigh pieces skin-side down and cook over medium heat for about 1.5 minutes.
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13. Flip the chicken thigh pieces and cook for about 1 minute.
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14. Add the sliced onions and separated shimeji mushrooms. Sprinkle with salt and pepper to taste and sauté until the onions become translucent.
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15. Once the onions have softened, turn off the heat. Sift 2 tbsp all-purpose flour over the ingredients and coat everything evenly. [The Trick!] Sifting the flour after turning off the heat helps prevent lumps.
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16. Add the remaining butter and mix until the flouriness disappears. Do not apply heat during this step.
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17. Turn the heat back to medium. Add half of the 100ml water (about 50ml) and stir to incorporate, thickening the mixture. [The Trick!] Adding water or milk little by little helps prevent lumps.
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18. Once it starts to simmer, add the remaining water and mix well.
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19. Once it starts to simmer again, add 1 tbsp Mirin (Sweet Rice Wine) and cook until the alcohol has evaporated, incorporating it into the sauce. [The Trick!] Adding mirin enhances the richness and sweetness, resulting in a more delicious stew.
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20. Once simmering, gradually add 400ml milk in 3-4 additions, stirring to dissolve and combine.
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21. Add all the milk and stir in 1.5 tsp consomme granules.
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22. Add all the mashed pumpkin and mix, breaking it up as you stir.
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23. Heat until the entire mixture comes to a boil.
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24. Reduce heat to low, cover, and simmer for about 3 minutes, stirring occasionally.
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25. Taste and adjust seasoning with salt and pepper if necessary. Serve hot. You can garnish with parsley if desired.
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