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I stumbled upon this Japanese cream stew recipe during my travels, and it's become a family favorite. Creamy, comforting, and packed with tender chicken and vegetables, this dish warms you from the inside out. Perfect for chilly evenings or when you need a hug in a bowl. Don't let the simplicity fool you – flavors meld beautifully, creating a rich, satisfying meal. Whip up a batch, and watch everyone come back for seconds. Trust me, you'll want to add this to your regular rotation!
Ingredients for Japanese Cream Stew
- Chicken thighs: Tender and flavorful, chicken thighs add richness and depth to the stew, making it hearty and satisfying.
- Onion: Onions provide a sweet and savory base flavor, enhancing the overall taste of the stew with their aromatic quality.
- Carrots: Carrots add a touch of natural sweetness and vibrant color, balancing the flavors and providing a dose of healthy nutrients.
- Potatoes: Potatoes contribute to the stew's heartiness, adding a creamy texture and helping to thicken the broth as they cook.
- Peas: Peas bring a pop of freshness and a burst of color to the stew, complementing the other ingredients beautifully.
Read more: Japanese Pork Stew Recipe
Essential Tools for Making This Creamy Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface.
- Knife: Necessary for cutting the chicken, onions, carrots, and potatoes into bite-sized pieces.
- Cutting board: Provides a safe and stable surface for chopping the vegetables and chicken.
Japanese Cream Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 500 g Chicken Thighs cut into bite-sized pieces
- 1 Onion sliced
- 2 Carrots cut into chunks
- 2 Potatoes peeled and cut into chunks
- 1 cup Frozen Peas
- 2 tbsp Butter
- 2 tbsp Flour
- 2 cups Milk
- 2 cups Chicken Broth
- 1 tsp Salt to taste
- 1 tsp Black Pepper to taste
Read more: House Cream Stew Recipe
Instructions:
- 1. Heat butter in a large pot over medium heat. Add chicken and cook until browned.
- 2. Add onions, carrots, and potatoes. Cook for a few minutes until vegetables start to soften.
- 3. Sprinkle flour over the mixture and stir well to coat.
- 4. Gradually add the chicken broth and milk, stirring constantly to avoid lumps.
- 5. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until vegetables are tender.
- 6. Add frozen peas and cook for another 5 minutes. Season with salt and pepper to taste.
Notes:
Nutrition value:
Keywords:
Read more: Japanese Beef And Potato Stew Recipe
Can You Make Japanese Cream Stew Ahead of Time?
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat, stirring occasionally.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
Adding a touch of soy sauce to this Japanese cream stew can enhance the umami flavor of the dish.
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