Japanese Cream Stew
Japanese Cream Stew
Ingredients
- 300 g chicken thigh
- 200 g potato
- 150 g carrot
- 150 g onion
- 100 g broccoli
- 100 g mushroom
- 15 g butter
- 15 g flour
- 400 ml milk
- 200 ml water
- 1 tablespoon consommé powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 bay leaf
- 50 ml heavy cream, optional
Instructions
- 1
Peel the potato, carrot, and onion. Chop the potato, carrot, onion, mushrooms, and broccoli into bite-sized pieces.
⏱️ 10 min
- 2
Melt 15 grams of butter in a large pan or pot over medium heat. Add the 300 grams of chicken thigh pieces and cook until their color changes to opaque, about 3-5 minutes.
⏱️ 5 min
- 3
Add the chopped onion, carrot, potato, and mushrooms to the pan with the chicken. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften slightly.
⏱️ 5 min
- 4
Sprinkle 15 grams of flour evenly over the ingredients in the pan. Mix well to coat all the chicken and vegetables with the flour, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min
- 5
Pour in 200 ml of water and 400 ml of milk. Add 1 tablespoon of consommé powder, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and 1 bay leaf.
⏱️ 2 min
- 6
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
⏱️ 20 min
- 7
Stir in the 100 grams of broccoli florets and, if using, 50 ml of heavy cream. Cook for another 2 minutes, or until the broccoli is tender-crisp.
⏱️ 2 min
- 8
Remove the bay leaf before serving. The Japanese cream stew is ready to be served, traditionally with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Cream Stew
- 300 g chicken thigh
- 200 g potato
- 150 g carrot
- 150 g onion
- 100 g broccoli
- 100 g mushroom
- 15 g butter
- 15 g flour
- 400 ml milk
- 200 ml water
- 1 tablespoon consommé powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 bay leaf
- 50 ml heavy cream, optional
Instructions
- 1
Peel the potato, carrot, and onion. Chop the potato, carrot, onion, mushrooms, and broccoli into bite-sized pieces.
⏱️ 10 min - 2
Melt 15 grams of butter in a large pan or pot over medium heat. Add the 300 grams of chicken thigh pieces and cook until their color changes to opaque, about 3-5 minutes.
⏱️ 5 min - 3
Add the chopped onion, carrot, potato, and mushrooms to the pan with the chicken. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften slightly.
⏱️ 5 min - 4
Sprinkle 15 grams of flour evenly over the ingredients in the pan. Mix well to coat all the chicken and vegetables with the flour, cooking for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min - 5
Pour in 200 ml of water and 400 ml of milk. Add 1 tablespoon of consommé powder, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, and 1 bay leaf.
⏱️ 2 min - 6
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
⏱️ 20 min - 7
Stir in the 100 grams of broccoli florets and, if using, 50 ml of heavy cream. Cook for another 2 minutes, or until the broccoli is tender-crisp.
⏱️ 2 min - 8
Remove the bay leaf before serving. The Japanese cream stew is ready to be served, traditionally with rice.
⏱️ 1 min