Japanese-Style Cream Stewed Chicken

Trim the shiitake stems, pull the stems by hand, and chop both caps and stems to a chunky thickness.

Trim the shimeji and break apart.

Peel half an onion and slice it thinly.

Cut the chicken thigh into karaage-sized pieces, season with about 1% salt by weight and pepper, and coat in cake flour.

Heat oil in a frying pan and sear the chicken skin-side down until fragrant and browned, then remove.

In the rendered fat, saute the onion and mushrooms until softened and reduced. Add 20 g of butter to melt, then 2 tablespoons of cake flour and stir to coat.

Add 300 ml milk and 300 ml water and bring to a simmer, scraping up any fond.

Add a 5 cm square of kombu, 2 tablespoons mirin, and 2 tablespoons light soy sauce, then return the chicken to the pan. Bring to a simmer, lower the heat, and simmer uncovered for about 20 minutes.

Once the sauce has thickened, remove the kombu and adjust seasoning with salt and pepper. Plate, finishing with black pepper and parsley if desired.