How To Make Japanese Cream Stew (White Stew) From Scratch Recipe

Cream stew is a dish that occupies a unique space in the Japanese culinary landscape. It is often categorized by Japanese people as Yoshoku—dishes with seemingly foreign origins that have been adapted into something uniquely Japanese, much like Omurice (omelet rice), Doria (rice gratin), and Spaghetti Napolitan. Despite their appearance resembling Western cuisine, these comforting delights have developed deep, independent roots within Japan’s food culture. In this recipe, we are excited to introduce one of the most beloved examples of this genre: the creamy and soothing Japanese Cream Stew.

While stew is a globally celebrated dish enjoyed in countless cultures, the typical international image is often that of a dark, hearty brown beef stew. However, in Japan, when someone mentions "stew" in a casual conversation, they are almost certainly referring to a white, milk-based cream stew. This white version is the standard "comfort stew" for the majority of Japanese households, especially during the cold winter months.

Let’s delve into the fascinating stories and history behind this Japanese staple. While its exact culinary origin remains somewhat shrouded in mystery, it undeniably gained widespread popularity during the post-war period. At that time, it was introduced as a highly nutritious school lunch (Kyushoku) intended to help nourish children during a period of food scarcity. Interestingly, the milk used in those early days was not the fresh whole milk we use today, but rather imported skimmed milk powder. Cream stew was ingeniously developed as a delicious and warming way to utilize this powdered milk, making it palatable and satisfying for young students.

For a long time, despite its popularity in schools, making cream stew at home presented significant challenges for the average home cook. Incorporating flour into milk to create a smooth white sauce often resulted in stubborn lumps, requiring specific techniques and culinary know-how that made it a somewhat daunting task. The major turning point occurred in 1966, when the company House Foods introduced the first ready-made stew roux powder. This revolutionary product simplified the thickening process, paving the way for cream stew to transform into a ubiquitous home-cooked meal that anyone could prepare with guaranteed success.

In modern Japan, while block-type (cube) roux has since become even more popular than the original powdered versions, you will find three major pillars of instant roux in every supermarket: curry, hashed beef, and cream stew. These convenient, pre-seasoned blocks are a lifesaver for busy families, helping people save significant time and effort in the kitchen.

However, in this particular recipe, we want to return to the basics. We will walk you through the rewarding process of making Japanese cream stew entirely from scratch, without relying on any store-bought block-type roux. By following our guide, you can enjoy preparing this soul-warming dish at home using just a few readily available ingredients, allowing you to control the richness and flavor to your exact liking.