How To Make Japanese Cream Stew (White Stew) From Scratch
Cream stew is often considered by Japanese people as a dish with foreign origins, much like omelet rice, doria (rice gratin), and Napolitan. Despite their appearance resembling non-Japanese dishes, these culinary delights have deep roots in Japan. In this recipe, we introduce another dish of this kind – the beloved 'Cream Stew.'
While stew is a globally celebrated dish, the typical image might be of a brown stew. However, in Japan, when people mention 'stew,' it generally refers to a white cream-based stew in most cases.
Let's delve into the stories behind Japanese cream stew. Its origin remains somewhat unclear, but it gained popularity in the post-war period as a nutritious school lunch for children. At that time, the prevalent milk was skimmed milk (not regular milk), and cream stew was created as a delicious way to utilize it.
Despite its popularity, making cream stew at home presented challenges. Adding flour to milk often resulted in lumps, requiring specific know-how for successful preparation. The turning point came with the introduction of ready-made stew roux powder in 1966 by House Foods. This product paved the way for cream stew to become a home-cooked meal that anyone could easily prepare.
While block-type ready-made roux is more popular than powdered versions in Japan today, there are three major types available at supermarkets for curry, hashed beef, and cream stew. These convenient options help people save time in the kitchen. If you're interested in cube-type roux, we have some available on our website – feel free to check them out.
However, in this recipe, we'll walk you through making Japanese cream stew from scratch without using any block-type roux. Enjoy preparing this comforting dish at home with just a few readily available ingredients.
Overview
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Total servings: 4
Difficulty: Easy
Ingredients
- 300 g Chicken Thighs
- 250 g Potato
- 100 g Carrot
- 150 g Onion
- 100 g Broccoli
- 1 Tbsp Olive or Cooking Oil
- 30 g Butter
- 2 Tbsp All-Purpose Flour
- 30 ml White Wine
- 200 ml Water
- 500 ml Milk
- 2 tsp Consomme Powder
- 1 Bay Leaf
- Salt, to taste
- Black Pepper, to taste
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