Cut the chicory into bite-sized pieces and mince the garlic.

Season the peeled shrimp with salt, pepper, and sake.

Heat butter and garlic in a pan until fragrant, then add chicory and shrimp. Stir-fry over medium heat until the shrimp turns white.

Add flour to the pan and stir until the mixture loses its powdery texture.

Pour in milk, add salt and pepper, and simmer until the sauce thickens.

Transfer the mixture to a heatproof dish, tear the cheese slices, and place them on top. Sprinkle with dried parsley.