Japanese Cream Stew (Cream Stew - クリームシチュー)

A hearty and comforting Japanese-style cream stew with tender chicken, potatoes, carrots, and other vegetables in a rich and creamy white sauce. Perfect for a cold evening.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.24/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gChicken Thighs(Cut into bite-sized pieces)

£3.50

2mediumPotatoes(Peeled and cubed)

£0.50

2mediumCarrots(Peeled and sliced)

£0.30

1mediumOnion(Chopped)

£0.30

1cupBroccoli Florets(Fresh or frozen)

£0.80

200gMushrooms(Sliced (Shitake, button, or cremini))

£1.20

3tablespoonsButter(Unsalted)

£0.40

3tablespoonsAll-Purpose Flour

£0.10

4cupsChicken Broth(Low sodium)

£0.60

1cupMilk(Whole milk recommended)

£0.30

0.5cupHeavy Cream(Optional, for extra richness)

£0.75

1Bay Leaf

£0.10

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

0.3teaspoonWhite Pepper(Optional, but adds a nice flavor)

£0.05

Total Cost

£8.96

£2.24 per serving

Instructions

1.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2.
Add the chicken pieces and cook until lightly browned on all sides.
3.
Add the potatoes, carrots, and mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.
4.
Sprinkle the flour over the vegetables and chicken. Stir constantly for 1-2 minutes to create a roux. This will help thicken the stew.
5.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the bay leaf.
6.
Bring the mixture to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until the potatoes and carrots are tender.
7.
Stir in the broccoli florets and cook for another 5 minutes, or until they are tender-crisp.
8.
Stir in the milk and heavy cream (if using). Heat through gently, but do not boil. Season with salt, black pepper, and white pepper (if using) to taste.
9.
Remove the bay leaf before serving. Serve hot, ideally with a side of rice or crusty bread.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

30g

12% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use chicken broth made from chicken bones.

You can add other vegetables like green beans, corn, or peas.

If the stew is too thick, add a little more milk or chicken broth. If it's too thin, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew.

To make a vegetarian version, substitute the chicken with firm tofu or other vegetable protein, and use vegetable broth.

Refrigerate leftovers in an airtight container for up to 3 days.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use chicken broth made from chicken bones.

You can add other vegetables like green beans, corn, or peas.

If the stew is too thick, add a little more milk or chicken broth. If it's too thin, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew.

To make a vegetarian version, substitute the chicken with firm tofu or other vegetable protein, and use vegetable broth.

Refrigerate leftovers in an airtight container for up to 3 days.

Japanese Cream Stew (Cream Stew - クリームシチュー)

Ingredients

Instructions