Cream Stew. Cream stew is a popular Japanese dish that is often served at home, as well as family style restaurants and cafes. In Japanese cuisine, a cream stew is considered "yoshoku" which refers to a style of western cuisine that has been adapted with a uniquely Japanese twist. Cream stew (クリームシチュー, kurīmu shichū) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux.

It is common in Japan to use ready-made roux. The warm cream stew with a lot of vegetables is a staple for winter time there. The mild flavor of the stew is well accepted by the young and the old. You can cook Cream Stew using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cream Stew

You need 300 g of chicken breast (cut into bite sized pieces).
It's 3 of potatoes (cut into bite sized pieces).
Prepare 1/2 of carrot (chop into chunks).
It's 1 of onion (sliced thinly).
Prepare 10 cm of celery (sliced thinly crosswise).
Prepare 5 of napa cabbage leaves (cut into bite sized pieces).
It's 1/2 pack of mushrooms (tear into bite sized pieces).
You need 2 tbsp of vegetable oil.
You need of Japanese stew roux (according to the directions on the package).
Prepare 600~700 ml of water.
Prepare 50 ml of white wine.
It's 150 ml of milk (soy milk).
Prepare 1 tsp of miso.
It's 20 g of butter.
Prepare 1/2 cup of shredded cheese.
You need of salt and pepper.
You need of parsley for topping.

As the colour of the stew was white, it was called white stew or cream stew (probably because it was thick and creamy). How to Cook Cream Stew without Instant Pot. Taste and season with salt and pepper. Served in individual serving bowls with a separate bowl of steamed rice.

Cream Stew instructions

Heat the oil in a pan over medium heat and cook chicken on both sides until they change color and smell good..
Add all vegetables and stir fry until they are coated evenly. Pour wine and water in it and simmer over medium heat until the vegetables soften.(for about 15 mins) Skim off the foam when it rises on the surface..
Turn off the heat and add stew roux and lightly stir. Let it stand for a while.(for about 5 mins) Add milk and simmer again with low heat until thickened. Keep stirring from time to time not to make it burned..
Add miso, cheese and butter last. Season with salt and pepper. Stir gently to mix. Sprinkle with parsley for topping..

This cream stew recipe is the type of recipe I like to have around whenever I want easy comfort food. The taste reminds me of the inside of a chicken pot pie or a bowl of cream of chicken soup, but fancier and loaded with veggies. I'm definitely a stew and hot pot lover whenever the temperature drops outside. Season the boneless chicken thighs with the white pepper thoroughly. Sprinkle on the salt and lightly pat the seasonings onto both sides.