Steps

1. Remove the core from the onion and slice thinly. (Key Tip!) Use about half for a large onion, or one whole small onion.
   🕒 02:08
2. Remove the core from the garlic and mince.
   🕒 02:36
3. Peel the ginger and mince 10g. Mix the minced garlic and ginger together.
   🕒 02:48
4. Trim excess fat, skin, and tendons from the chicken thigh and cut into bite-sized pieces.
   🕒 03:05
5. Season the cut chicken with a pinch of salt.
   🕒 03:38
6. Heat 1 tbsp of vegetable oil in a frying pan over medium heat.
   🕒 03:46
7. Add the chicken, skin-side down, and sear until nicely browned. (Key Tip!) Crispy, browned skin significantly enhances the flavor of simmered dishes.
   🕒 03:53
8. Remove the browned chicken from the frying pan, leaving the oil behind.
   🕒 04:34
9. Add 10g of butter to the oil remaining in the frying pan and melt.
   🕒 04:50
10. Once the butter has melted, add the sliced onion, minced garlic and ginger, and a pinch of salt.
    🕒 05:07
11. Lower the heat and sauté until softened and fragrant, being careful not to burn. (Key Tip!) You don't need to caramelize the onions; simply softening them and bringing out their sweet aroma is enough.
    🕒 05:24
12. Add 2 tbsp of curry powder, 1 tsp of cardamom, and a pinch of ichimi chili powder to the sautéed onions and stir-fry until fragrant.
    🕒 05:55
13. Add 500cc of dashi stock, scraping up any browned bits from the bottom of the pan.
    🕒 07:15
14. Return the chicken and any accumulated juices to the frying pan and bring to a simmer.
    🕒 07:54
15. Once simmering, add 1.5 tbsp soy sauce, 1.5 tbsp mirin (sweet rice wine), 1 tsp sugar, and 2 tbsp ketchup. (Key Tip!) Soy sauce, mirin, and sugar add Japanese depth, while ketchup provides concentrated umami.
    🕒 08:06
16. Skim off any scum if desired, cover, and simmer over low heat for about 15 minutes. (Key Tip!) Over-skimming can remove delicious fats, so skim only once.
    🕒 08:56
17. Taste and adjust seasoning with a pinch of salt and pepper. Add water if it has become too thick. (Key Tip!) Adding pepper at the end preserves its aroma.
    🕒 10:21
18. If you prefer a thicker curry, gradually add 1 tbsp of potato starch slurry while stirring to thicken. (Key Tip!) A good ratio for potato starch slurry is 1 part starch to 1.5 parts water for easy handling. Add it little by little and stir after each addition to prevent lumps.
    🕒 10:52
19. Once thickened, bring to a full boil to stabilize the consistency. (Key Tip!) Boiling after adding potato starch is essential to prevent the thickening from reverting.
    🕒 11:37
20. Serve over a bowl of cooked rice (to taste).
    🕒 12:15
21. Garnish with pickled retchi (to taste) and shredded cabbage (to taste) to complete the dish.
    🕒 12:23