Recipes > Japanese Recipes > Japanese Main Dishes > Japanese Stew & Curry Dishes
TRADITIONAL JAPANESE RECIPE: This Japanese Cream Stew Recipe is what you want for autumn or winter. Crem Stew is probably one of the most famous home recipe in Japan and it's often cooked from scratch, although you can find the already prepared dry Cream Stew mixture at any convenient store and supermarket... yes, this is how famous this recipe is.
The warm Cream Stew with a ton of Vegetables is a staple for cold seasons in Japan.
Wikipedia's Description:
Cream stew (クリームシチュー kurīmu shichū) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux.
The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch.
The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Separate the Broccoli into individual flowerets.
02 - Blanch or steam the Broccoli for about 2-3 minutes and set aside.
03 - Cut all the Vegetables accordingly and set aside.
04 - Cut the Chicken into bite size pieces.
05 - In a large pot at medium heat, heat Chicken Broth.
06 - While the Chicken Broth cooks, in a frying pan, sautee the Chicken bites in 4.5gr / 0.15oz / 1 teaspoon of Oil for a few minutes.
07 - Turn the heat off and transfer the sauteed Chicken to the Chicken Broth.
08 - Wipe the pan you used to sautee the Chicken bites ( STEP 06 ) and heat 4.5gr / 0.15oz / 1 teaspoon of Oil in it.
09 - Now add ( to the pan containin the heated Oil - STEP 08 ) Onion Carrot and Potatoes, and sautee for a couple of minutes.
10 - Turn the heat off and transfer the sauteed Vegetables to the Chicken Broth. Lower the heat to medium low, cover with a lid, and cook for 15 minutes or until Potatoes and Carrots are tender.
11 - While the Broth cooks, in a clean pan, melt Butter at low heat, add Flour until a paste is formed.
12 - Gradually add the Milk to the Flour-Butter mixture, whisking constantly so that the Cream doesn't form lumps.
13 - Add the Cream to Broth pot, set the heat to minimum and stir well.
14 - Season with Salt and Pepper and cook uncovered for 15 minutes or until the Stew has thickened.
15 - Stir in the cooked Broccoli. Serve with chopped Parsley on top if you like.
Notes:
- To shorten the cooking time you can cut the tough vegetables slightly smaller sizes so they cook faster.
- Milk cannot added to the broth pot as the high heat and pressure will separate the Milk proteins and leads to curdling. It's perfectly safe to eat but let's be honest, it doesn’t look appetizing. Therefore, you'll have to make the white sauce in a separate pot, and then add it to the broth. All you need to do is to combine and warm everything up on lower heat until the right consistency is reached.
- Don't cook the Green Vegetables in the Pot as they will change to dark and sad looking greens. Instead, blanch the Green Vegetables of your choice in a separate pot, and add them to reheat together. This way, you retain the beautiful color in your dish.
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