Japanese Cream Stew

Japanese Cream Stew, also known as White Stew, is rich and creamy packed with tender chicken, bite-size vegetables, and served with steamed rice or bread. Japanese Cream Stew (クリームシチュー)is perfect for winter and light dish. The silky texture and light color of Japanese Cream Stew are the results of a béchamel sauce which is made from flour, butter, and milk.

CategoryDifficultyBeginner

Yields2 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

 3 tbsp Oil
 2 Chicken Thigh , 1.5inch cut
 1 Onion, sliced
 2 Carrot (small) ,diced
 1 Potato, diced
 100 g Mushroom, sliced
 10 Broccoli, Blanched florets
 2 cups Chicken Broth
 Salt
 1 tsp Pepper
Bechamel Sauce
 3 tbsp Butter
 3 tbsp All purpose flour
 1 cup Milk,warm
 1 tsp Pepper
 Salt

Making Stew
1

In a wok, Drizzle some Oil and place chicken thigh pieces one by one. Pan sear the chicken until golden brown.

2

To the chicken, will now Add the Onions and allow it to cook till light golden brown.

3

Once the onions are well cooked, we will add Potatoes, Carrots and Mushrooms and sauté it on medium flame for 2-3 mins. Later add Salt ,Pepper and chicken broth.

4

Cover the Stew and allow it cook until the potatoes are tender.

5

We will now remove 1/2 cup of the stew soup and set it aside. We will need this for making Béchamel sauce.

Béchamel Sauce/ White sauce
6

In a sauce pan, we will add 3 tbsp of butter. Once its slightly melted we will add 3 tbsp of All purpose flour. Remember to stir away immediately and not let it burn.

7

To this we will add Warm milk in portions and keep stirring to avoid lumps. Once whole milk is added and the sauce is lump free and flowy, we will add Pepper, Salt and the stew soup that was kept aside earlier. Stir it well and the sauce is now ready.

8

Pour the sauce into the stew and give it a good mix and allow it to cook for a min. Finally add the blanched florets to the stew.

9

Japanese Cream Stew is now ready to be served with some hot steamed rice.

Ingredients

 3 tbsp Oil
 2 Chicken Thigh , 1.5inch cut
 1 Onion, sliced
 2 Carrot (small) ,diced
 1 Potato, diced
 100 g Mushroom, sliced
 10 Broccoli, Blanched florets
 2 cups Chicken Broth
 Salt
 1 tsp Pepper
Bechamel Sauce
 3 tbsp Butter
 3 tbsp All purpose flour
 1 cup Milk,warm
 1 tsp Pepper
 Salt

Directions

Making Stew
1

In a wok, Drizzle some Oil and place chicken thigh pieces one by one. Pan sear the chicken until golden brown.

2

To the chicken, will now Add the Onions and allow it to cook till light golden brown.

3

Once the onions are well cooked, we will add Potatoes, Carrots and Mushrooms and sauté it on medium flame for 2-3 mins. Later add Salt ,Pepper and chicken broth.

4

Cover the Stew and allow it cook until the potatoes are tender.

5

We will now remove 1/2 cup of the stew soup and set it aside. We will need this for making Béchamel sauce.

Béchamel Sauce/ White sauce
6

In a sauce pan, we will add 3 tbsp of butter. Once its slightly melted we will add 3 tbsp of All purpose flour. Remember to stir away immediately and not let it burn.

7

To this we will add Warm milk in portions and keep stirring to avoid lumps. Once whole milk is added and the sauce is lump free and flowy, we will add Pepper, Salt and the stew soup that was kept aside earlier. Stir it well and the sauce is now ready.

8

Pour the sauce into the stew and give it a good mix and allow it to cook for a min. Finally add the blanched florets to the stew.

9

Japanese Cream Stew is now ready to be served with some hot steamed rice.

Notes

Japanese Cream Stew
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