This Japanese Cream Stew recipe (クリームシチュー) from scratch comes together from a handful of common ingredients in about 30 minutes, which makes it a delicious weeknight meal on a cold winter day. With big pieces of tender chicken, potatoes, and carrots smothered in a creamy sauce, it’s a comforting stew that’s a popular home cooked meal in Japan. That’s probably why it often shows up in anime and manga like The Secret World of Arrietty, Charlotte, Log Horizon, Goblin Slayer, and Case Closed (Detective Conan), to name just a few.
I also have a few tricks to show you to speed things up without skimping on taste, and you have any leftovers, this makes for a delicious pot pie filling.
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CREAM STEW POST & RECIPE ▶
INDEX:
0:00 Intro
1:09 Ingredients
2:01 Prep
4:39 How to Make Japanese Cream Stew
7:14 Make the White Roux Hack
7:58 Finishing Cream Stew
10:06 Plating Cream Stew
10:28 Finished Cream Stew
10:57 Cream Stew Pot Pie
INGREDIENTS:
1 tablespoon vegetable oil
250 grams onion (1 medium onion, sliced 1/2-inch thick)
340 grams carrots (~1 carrot cut into 1-inch pieces)
370 grams potatoes (~2 medium potatoes, cut into pieces)
600 grams chicken thighs (cut into 2-inch pieces)
2 teaspoons salt
1/8 teaspoon white pepper
1 bay leaf
3 cups vegetable stock
120 grams broccoli (1/2 head cut into bite-size pieces)
3/4 cup heavy cream
40 grams flour (5 tablespoons)
1 tablespoon dried milk powder
130 grams mushrooms (I used oyster mushrooms)
1/2 cup creamed corn
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