Japanese Cream Stew
Japanese Cream Stew
Ingredients
- 300 g chicken
- 1 onion
- 1/2 carrot
- 2 potatoes
- 1 pack shimeji mushrooms
- 500 ml water
- a little salt
- a little pepper
- 1 tablespoon vegetable oil
- 100 ml milk
- a little Worcestershire sauce
- 90 g cream stew roux
- as needed cooked rice, for serving
Instructions
- 1
Prepare the vegetables: Cut the onion into thick slices. Cut the potatoes and carrot into bite-sized chunks. Cut off the base of the shimeji mushrooms and separate them.
⏱️ 5 min
- 2
Cut the chicken into bite-sized pieces. Season the chicken with salt and pepper.
⏱️ 3 min
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the seasoned chicken and stir-fry until the color changes and it's lightly browned.
⏱️ 5 min
- 4
Add the prepared vegetables (onion, carrot, potatoes, and shimeji mushrooms) to the pot with the chicken. Stir-fry until the vegetables are coated with oil, about 2-3 minutes.
⏱️ 3 min
- 5
Pour in the water, bring to a simmer, then cover the pot and cook over medium heat for 15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 6
Turn off the heat. Add the cream stew roux to the pot and stir until it is completely dissolved and the stew begins to thicken.
⏱️ 2 min
- 7
Return the pot to low heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
⏱️ 5 min
- 8
Stir in the milk and Worcestershire sauce. Continue to simmer over low heat for another 5 minutes, or until the stew is heated through and reaches your desired consistency.
⏱️ 5 min
- 9
Serve the Japanese Cream Stew hot over cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Cream Stew
- 300 g chicken
- 1 onion
- 1/2 carrot
- 2 potatoes
- 1 pack shimeji mushrooms
- 500 ml water
- a little salt
- a little pepper
- 1 tablespoon vegetable oil
- 100 ml milk
- a little Worcestershire sauce
- 90 g cream stew roux
- as needed cooked rice, for serving
Instructions
- 1
Prepare the vegetables: Cut the onion into thick slices. Cut the potatoes and carrot into bite-sized chunks. Cut off the base of the shimeji mushrooms and separate them.
⏱️ 5 min - 2
Cut the chicken into bite-sized pieces. Season the chicken with salt and pepper.
⏱️ 3 min - 3
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the seasoned chicken and stir-fry until the color changes and it's lightly browned.
⏱️ 5 min - 4
Add the prepared vegetables (onion, carrot, potatoes, and shimeji mushrooms) to the pot with the chicken. Stir-fry until the vegetables are coated with oil, about 2-3 minutes.
⏱️ 3 min - 5
Pour in the water, bring to a simmer, then cover the pot and cook over medium heat for 15 minutes, or until the vegetables are tender.
⏱️ 15 min - 6
Turn off the heat. Add the cream stew roux to the pot and stir until it is completely dissolved and the stew begins to thicken.
⏱️ 2 min - 7
Return the pot to low heat and simmer for 5 minutes, stirring occasionally to prevent sticking.
⏱️ 5 min - 8
Stir in the milk and Worcestershire sauce. Continue to simmer over low heat for another 5 minutes, or until the stew is heated through and reaches your desired consistency.
⏱️ 5 min - 9
Serve the Japanese Cream Stew hot over cooked rice.
⏱️ 2 min