Steps

1. First, finely chop 1/4 onion.
   🕒 00:47
2. Next, peel and dice 1 potato into 1cm cubes.
   🕒 01:14
3. Melt 10g of butter in a pot over medium heat.
   🕒 01:36
4. Add the chopped onion to the pot and sauté until translucent and fragrant.
   🕒 01:48
5. Once the onion becomes translucent, add 1 clove of grated garlic and mix briefly.
   🕒 02:03
6. Briefly rinse 150g of frozen mixed seafood and add it to the pot while semi-defrosted.
   🕒 02:17
7. Add the cubed potato to the pot as well.
   🕒 02:32
8. Evenly sprinkle 1 tbsp of all-purpose flour over everything and stir briefly until no dry flour remains. [Key Tip!] The ingredients act as a cushion, preventing the flour from clumping.
   🕒 02:49
9. Once the dry flour disappears, add 2 tbsp of Cooking Sake (Rice Wine) and mix. Japanese sake is recommended for its ability to enhance the umami of the ingredients and eliminate any fishy odor.
   🕒 03:30
10. Add 100ml of water, cover with a lid, and simmer on low heat for a while to bring out the natural flavors of the ingredients.
    🕒 03:46
11. Remove the lid and season with salt to taste. You can adjust it at the end, so add it little by little.
    🕒 04:09
12. Once everything has come together, add 150ml of milk and simmer to thicken. Adding milk later rather than from the start brings out more of the ingredients' flavors and results in a smoother finish.
    🕒 04:50
13. Optionally, tear and add your favorite cheese (to taste) and stir until melted. This adds extra richness and umami.
    🕒 05:24
14. Taste and adjust the final seasoning with salt (to taste) and coarse black pepper (to taste).
    🕒 05:56
15. Ladle the finished chowder into bowls. Using dark-colored bowls will make the white chowder stand out beautifully.
    🕒 06:10