Steps

1. Cut off the ends and any blemishes from 1/2 onion, then halve it lengthwise and peel. Slice thinly.
   🕒 00:52
2. Trim the tough ends from 50g shimeji mushrooms and separate them by hand.
   🕒 01:12
3. Cut 100g chicken thigh into bite-sized pieces and lightly season with salt and pepper (to taste).
   🕒 01:22
4. Fill a pot with water and bring to a boil. Add 2 tbsp salt.
   🕒 01:43
5. Add 50g macaroni to the pot and cook for 1 minute less than the time indicated on the package. Key Tip: For perfectly al dente macaroni, cook for 1 minute less than the package instructions.
   🕒 01:52
6. Drain the cooked macaroni in a colander. Toss with a little vegetable oil (to taste) to prevent sticking.
   🕒 02:17
7. Heat a little vegetable oil (to taste) in a frying pan and sauté the seasoned 100g chicken thigh over medium heat.
   🕒 02:31
8. Once the chicken turns white, add the sliced 1/2 onion and sauté for about 30 seconds.
   🕒 03:00
9. When the onion becomes slightly translucent, add the separated 50g shimeji mushrooms and sauté.
   🕒 03:10
10. Once the ingredients are softened, turn off the heat. Sift 2 tbsp of all-purpose flour over the ingredients and mix thoroughly to coat everything. Key Tip: Sift the all-purpose flour to prevent lumps and ensure it's well incorporated with the ingredients.
    🕒 03:34
11. Add 10g salted butter, return to low heat, and cook, stirring constantly, until the floury smell disappears.
    🕒 03:49
12. Once the floury smell is gone, add 1/3 of the 400ml milk and heat over low to medium heat, stirring. Key Tip: Adding the milk gradually while stirring prevents lumps.
    🕒 04:14
13. When the edges of the pot start to simmer, add the next 1/3 of the milk and heat, stirring well.
    🕒 04:39
14. Once the edges start to simmer again, add the remaining milk and 1 tsp granulated consommé, then stir.
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15. Turn off the heat once the edges start to simmer.
    🕒 05:08
16. Dissolve 1 tsp miso in a small amount of the white sauce, then add it back to the pot and return to heat.
    🕒 05:08
17. Simmer over low heat until it reaches your desired thickness. Season with salt (to taste). Key Tip: Stir continuously with a spatula to prevent burning. The sauce is ready when you can see the bottom of the pot as you stir.
    🕒 05:20
18. Once the desired thickness is reached, turn off the heat and add the 50g macaroni that was boiled and tossed with vegetable oil.
    🕒 05:40
19. Return to the heat and stir until simmering.
    🕒 05:57
20. Transfer the white sauce and ingredients to gratin dishes. Generously top with 40g melting cheese.
    🕒 06:10
21. Bake in a toaster until the surface is golden brown and bubbly.
    🕒 06:24
22. Once baked, sprinkle with parsley if desired.
    🕒 06:38