Steps

1. Finely chop 10g garlic and 10g ginger.
   🕒 03:06
2. Dice 120g onion.
   🕒 04:15
3. Roughly chop 250g cabbage, and coarsely mince the core.
   🕒 04:22
4. Dice 200g eggplant.
   🕒 05:18
5. Cut 120g carrot into chunky pieces.
   🕒 05:39
6. For 150g mushrooms, trim off the hard ends of shimeji mushrooms and separate, and tear maitake mushrooms by hand.
   🕒 06:01
7. Heat 1 tbsp olive oil in a deep frying pan, then add the finely chopped garlic and ginger and sauté.
   🕒 03:50
8. Add the chopped cabbage, carrot, mushrooms, eggplant, and onion to the pan, sprinkle with 1/3 tsp salt, and sauté everything. Pro Tip! To prevent the garlic and ginger from burning due to moisture released from the vegetables, it's recommended to add vegetables gradually while stirring.
   🕒 06:33
9. Remove the skin from 300g chicken breast, cut it in half, then slice thinly against the grain. Pro Tip! Slicing thinly against the grain helps it cook faster and prevents dryness.
   🕒 06:48
10. Place the chopped chicken breast in a bowl, add 1 pinch salt, 2 tsp potato starch, and 2 tsp sake, and massage well. Pro Tip! Coating with potato starch and rehydrating with sake ensures the chicken breast turns out tender.
    🕒 07:30
11. To the pan with the well-sautéed vegetables, add 850cc water, 4 tsp consomme, 2 tsp oyster sauce, and black pepper to taste. Cover and simmer for about 10 minutes until the vegetables are tender.
    🕒 08:02
12. Gently break apart and add the prepped chicken breast to the simmering soup. Cook for a few minutes until the chicken is done. Pro Tip! Adding too much chicken breast at once can make it clump, so add it gradually while breaking it apart. Be careful not to overcook, as it can become tough.
    🕒 11:15
13. Add 4 tsp curry powder and mix everything together.
    🕒 11:37
14. Taste and adjust seasonings or liquid as needed.
    🕒 11:55
15. Serve in bowls and enjoy!
    🕒 12:34