Japanese Cream Stew

Japanese cream stew, known as “クリームシチュー” (kurīmu shichū) in Japan, is a classic comfort dish packed with vegetables and chicken. This delicious and hearty white stew is a staple in Japanese households, especially during the colder months. The cream base is often made with an instant mix, but this simple recipe makes it from scratch!

What is Japanese Cream Stew?

Japanese Cream Stew (“クリームシチュー) is a dish of chicken and vegetables cooked in a creamy white stew. This popular dish emerged in the early 20th century as part of “yoshoku,” or Western-influenced Japanese cuisine. Its popularity has made it such a staple for the Japanese that it is now readily available as a stew in a package, much like Japanese curry. The creamy, velvety sauce with tender pieces of chicken and vegetables makes it so satisfying and heart-warming and creates the ultimate comfort dish.

Key Ingredients of Japanese Cream Stew

This Japanese Cream Stew recipe calls for the following ingredients:

Chicken

You can use either chicken breast or chicken thigh, cut into small pieces.

Vegetables

• Potatoes: These help thicken the broth and add a creamy texture to the dish when cooked.
• Carrot: The natural sweetness of the carrots balances the richness of the cream sauce.
• Onion: Onions are another crucial component of Japanese cream stew. They create the umami flavor.
• Mushrooms: Shimeji mushrooms are usually used in Japan, but white or brown button mushrooms can also be used.
• Frozen peas or broccoli: Frozen peas are a common and popular addition to Japanese cream stew. In addition to their health benefits like protein and fiber, peas add a vibrant green color to the stew, creating a beautiful contrast with the white cream sauce and orange carrots.

Sauce

• Butter: You can use salted or unsalted butter. It helps create a roux that thickens the stew and gives it a velvety texture.
• All-purpose flour, such as bechamel, is used to thicken the stew.
• Milk: Whole milk gives the dish a creamy texture, but you can use any milk.
• Consomme: Consomme adds a rich, flavorful depth to the creamy base of the stew.
• Water: Water helps keep the stew from getting too thick, ensuring it stays smooth and creamy.
• Salt and white/black pepper to taste.
• Miso Paste – “Kakushi aji” (隠し味) which literally translates to “hidden flavor” in the Japanese language. It refers to a secret ingredient that enhances the overall flavor of a dish without being easily identifiable. In the case of Japanese cream stew, miso paste plays this role.

Step by step instructions

1. Cut the chicken into cubes and lightly salt
2. Cut the vegetables into pieces similar in size to your chicken, this ensures even cooking. If using peas or broccoli, add them at the end to ensure you don’t overcook these vegetables.
3. In a large pot or saucepan, melt 1 tablespoon butter over medium heat. Add the chicken pieces and cook until lightly browned.
4. In the same pot add the chopped vegetables except the mushrooms. Fry them until translucent, then add the mushrooms. Cook for about a few minutes, stirring occasionally.
5. Turn off the heat, then sprinkle the flour and the pieces of consommé stock cube. Mix everything and brown over medium heat.
6. Add the milk and water, bringing to the boil. Once it comes to a boil, reduce the heat to low and simmer for about 20 minutes or until the vegetables are tender and the sauce has thickened.
7. Add 1 tablespoon of miso paste and mix.
8. Add salt and pepper to taste. Garnish with chopped parsley.

The magic of Japanese cream stew Roux

Japanese Cream Stew Roux is a convenient ingredient that simplifies the cooking process while ensuring consistent flavor and texture. This pre-packaged roux usually comes in block or powder form and contains a mixture of flour, butter, milk powder, and seasonings. The most commonly used brand name is “House Foods” in Japan.

Using Japanese cream stew roux allows even novice cooks to create a delicious restaurant-quality stew at home. It eliminates the need to make the sauce from scratch, saving time and effort while ensuring a creamy consistency. All you have to do is gather the ingredients and follow the instructions on the roux box. If you can’t access this packet mix, you can make it at home from scratch with this recipe.

How to store it

Japanese cream stew can be stored in the refrigerator in an airtight container for up to 3-4 days. While reheating, you may need to add a little milk or water to thin the sauce, as it tends to thicken once cooled. For longer storage, you can freeze the stew for up to a month by removing all the potatoes as the texture of the potatoes will change.

How to serve

Japanese cream stew is generally served hot and often accompanied by cooked white rice. The creamy stew and fluffy rice create a perfect balance of textures and flavors. For a more Western-style meal you can serve it with crusty bread. Decorate with chopped parsley for a pop of color and fresh flavor. Some people like to add a side of Japanese pickled vegetables for a spicy contrast to the rich stew.