Japanese White Cream Stew
A rich, creamy, and deeply nostalgic winter stew loaded with chicken, potatoes, and carrots, served over rice.
Notes
The Taste of a Japanese Winter
White Stew is a deeply nostalgic ‘Yoshoku’ home-cooked dish. Chunks of chicken, potatoes, carrots, and broccoli are simmered until tender, then enveloped in a rich, thick, and creamy white roux sauce. It is traditionally served over white rice.Ingredients
- 1/2 lb chicken thighs (cut into chunks)
- 1 onion (chopped), 1 carrot (chopped), 1 large potato (chunked)
- 1 cup broccoli florets (blanched)
- 2 cups chicken broth
- — For the Cream Sauce: —
- 3 tbsp butter, 3 tbsp all-purpose flour, 2 cups whole milk
- Salt and white pepper
Instructions
- In a large pot, sauté the chicken, onions, carrots, and potatoes until the chicken is browned. Pour in the chicken broth, cover, and simmer for 15-20 minutes until the vegetables are tender.
- While the stew simmers, make the white roux: Melt the butter in a separate small saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until a thick, smooth cream sauce forms.
- Pour the hot cream sauce directly into the large pot with the simmered meat and vegetables.
- Stir gently over low heat for 5 minutes until the stew is thick, rich, and cohesive. Season to taste with salt and white pepper.
- Stir in the blanched broccoli just before serving to maintain its bright green color.
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