Japanese Cream Stew

Japanese cream stew, known as “クリームシチュー” (kurīmu shichū) in Japan, is a classic comfort food full of 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 prepared from an instant packet mix, but this easy recipe makes it from scratch!

What is Japanese Cream Stew?

Japanese cream stew (“クリームシチュー) is a dish made from 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 made it a staple for Japanese people that it is now readily available as a stew mix in a packet just like Japanese curry. The creamy velvety sauce with tender chunks of chicken and vegetables makes it so satisfying and warming and creates a dish of ultimate comfort.

Key Ingredients of Japanese Cream Stew

This Japanese cream stew recipe requires the following ingredients :

Chicken

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

Vegetables

• Potato – helps thicken the broth and adds creamy texture to the dish when cooked down.
• Carrot – carrots natural sweetness balance the richness of the cream sauce.
• Onion – onions are another crucial component of Japanese cream stew. They create the umami flavour.
• Mushrooms – shimeji mushrooms are usually used in Japan, but you can also use white or brown button mushrooms.
• Frozen peas or broccoli – frozen peas are a common and popular addition to Japanese cream stew. In addition to their health benefits such as protein and fibre, peas add a vibrant green colour to the stew, creating a beautiful contrast with the white cream sauce and the orange of the carrots.

Sauce

• Butter – salted or unsalted butter can be used. It helps create a roux that thickens the stew and gives it a velvety texture.
• All purpose flour – like béchamel sauce, is used to thicken the stew.
• Milk – whole milk gives the dish the creaminess texture, but you can use any milk.
• Consomme – consomme adds a rich, savoury depth to the creamy base of the stew.
• Water – water helps prevent the stew from becoming too thick, ensuring that it remains smooth and creamy.
• Salt and black/white pepper to taste.
• Miso paste – “Kakushi aji” (隠し味) which literally translates to “hidden flavour” in the Japanese language. It refers to a secret ingredient that enhances the overall taste 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 small cubes and lightly salt
2. Cut the vegetables into similar sized pieces as your chicken, this ensures even cooking. If using pea’s or Broccoli, add this at the end to make sure you don’t over cook these vegetables.
3. In a large pot or saucepan, melt 1 tbsp butter over medium heat. Add the chicken pieces and cook until lightly browned.
4. In the same pot, add the cut vegetables except the mushrooms. Sauté them until translucent, then add the mushrooms. Cook for about a few minutes, stirring occasionally.
5. Turn off the heat, then sprinkle in the flour and broken pieces of the consommé cube in. Mix everything together and stir-fry over medium heat.
6. Add milk and water, bringing it to a boil. Once boiling, reduce heat to low and simmer for about 20 mins or until the vegetables are tender and the sauce thickens.
7. Add 1 tbsp miso paste in and stir.
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 flavour and texture. This pre-made roux typically comes in blocks or powder form and contains a blend of flour, butter, milk powder, and seasonings. The most commonly used brand 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 guaranteeing a creamy consistency. All you need to do is to gather ingredients, and follow the instruction on the roux box. If you can’t get access to this packet mix then you can make it homemade from scratch with this recipe.

How to Store It

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

How to Serve

Japanese cream stew is typically served hot and often accompanied by cooked white rice. The creamy stew and fluffy rice create a perfect balance of textures and flavours. For a more Western-style meal, you can serve it with crusty bread. Garnish with chopped parsley for a pop of colour and fresh flavour. Some people enjoy adding a side of Japanese pickled vegetables for a tangy contrast to the rich stew.