Japanese white stew (sauce). As the colour of the stew was white, it was called white stew or cream stew (probably because it was thick and creamy). White Stew is a classic Japanese-style stew made with chicken, mushrooms, and vegetables. Incredibly comforting, you want to soak up the delicious creamy sauce with steamed rice or crusty bread.
In a pot over high heat, add oil, onions and garlic.
Japanese cream stew is characterized by a cream or dairy-based broth that is slightly thickened and includes traditional proteins such as chicken or pork.
Other proteins that may be included are fish (white fish or salmon) or seafood (shrimp) and vegetables.
You can have Japanese white stew (sauce) using 9 ingredients and 9 steps. Here is how you cook that.
Ingredients of Japanese white stew (sauce)
- It's of meat (whatever is fine, here I used pork).
- Prepare of potato.
- Prepare of carrot.
- It's of onion.
- Prepare of chicken bullion pills (avecrem).
- It's of sauce:.
- You need of flour (4 big spoons).
- Prepare of butter (around 3 spoons).
- It's of milk.
Commonly used vegetables are potatoes, carrots, and onions. This creamy, hearty, and delicious Japanese Cream Stew is a popular western-style (yoshoku) dish consisting of chicken and vegetables with a savory white sauce. Cooked in the Instant Pot, it's a true comfort food in cold winter months! Like Japanese curry, instant roux in a box is usually used for this dish, but it is easy enough to make a white sauce at home.
Japanese white stew (sauce) instructions
- Chop the vegetables.
- Boil water in a pot and add the vegetables and the meat.
- Retire the white fat that appears in the surface of the water with a spoon.
- Add two pills of chicken bullion (avecrem) while it's boiling.
- Sauce: melt the butter in a frying pan.
- Add the flour and mix until it looks like a powder.
- Once the potatoes are soft in the pot, add to the fray pan the milk, just a little and mix, then again until it es soft and looks like a dough.
- Then add the dough to the pot and mix slowly (heat low), then if you want it more fluid add more milk (suit your taste) and aderece (salt, pepper...).
- Bon appetit.
The warm cream stew with a lot of vegetables is a staple for winter time there. White Stew (Cream Stew) was based on the recipe in my very old cookbook. The creamy sauce was made from béchamel sauce. The method of making a white creamy sauce for Japanese Chicken Cream Stew is different, but I also tried to make it taste like the stew made from a block of cream stew roux by House Foods (photo below). View top rated Japanese white stew recipes with ratings and reviews.