📝 About This Recipe
A quintessential example of Yoshoku—Japanese-style Western cuisine—this Cream Stew is the ultimate comfort food for a chilly evening. Featuring tender chicken, earthy root vegetables, and a velvety white sauce, it offers a nostalgic flavor that has been a staple of Japanese home cooking since the mid-20th century. This dish perfectly balances a delicate, milky sweetness with savory depth, making it a beloved winter tradition across Japan.
🥗 Ingredients
Proteins and Vegetables
- 500 grams Chicken Thighs (boneless and skinless, cut into 1-inch bite-sized pieces)
- 1 large Yellow Onion (cut into thick wedges)
- 1 large Carrot (peeled and cut into 'Rangiri' (rolling wedges))
- 2 medium Potatoes (Yukon Gold or Russet, peeled and cut into 1-inch cubes)
- 100 grams Shimeji Mushrooms (bottoms removed and separated)
- 1 small head Broccoli (cut into small florets)
- 1 tablespoon Vegetable Oil (for sautéing)
The Creamy Base
- 3 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-purpose Flour (leveled)
- 500 ml Chicken Stock (low sodium preferred)
- 300 ml Whole Milk (at room temperature)
- 50 ml Heavy Cream (for extra richness)
- 1 piece Bay Leaf
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper (finely ground)
👨🍳 Instructions
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1
Prepare the broccoli by blanching it in boiling salted water for 2 minutes until bright green and tender-crisp. Drain and immediately shock in ice water to stop the cooking process; set aside to add at the very end.
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2
Season the chicken thigh pieces lightly with a pinch of salt and white pepper.
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3
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and sear until the edges are golden brown, but not necessarily cooked through.
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4
Add the onions, carrots, and potatoes to the pot. Sauté for 3-5 minutes until the onions become translucent and the vegetables are well-coated in the chicken fats.
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5
Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
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6
While the vegetables simmer, prepare the roux in a separate small saucepan. Melt the butter over medium-low heat, then whisk in the flour. Cook for 2 minutes, whisking constantly to remove the raw flour taste, but do not let it brown; it should remain pale.
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7
Slowly whisk 1 cup of the warm milk into the roux, a little at a time, to create a smooth, thick white sauce (bechamel). Ensure there are no lumps.
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8
Once the vegetables in the main pot are tender, add the shimeji mushrooms and simmer for another 2 minutes.
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9
Gently stir the white sauce (bechamel) into the main pot. Stir continuously until the stew thickens and becomes uniform.
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10
Pour in the remaining milk and the heavy cream. Stir gently to combine. Heat through on low heat, but do not allow the stew to reach a rolling boil once the milk is added, as this can cause the sauce to separate.
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11
Taste the stew and add the salt and white pepper. Adjust seasoning as needed.
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12
Finally, fold in the blanched broccoli florets just before serving to keep them vibrant and firm. Remove the bay leaf and serve piping hot.
💡 Chef's Tips
Cut your carrots and potatoes into uniform sizes to ensure they cook at the same rate. Using room temperature milk prevents the roux from clumping when you combine them. For an authentic Japanese touch, use 'Rangiri' cutting for the carrots—rotate the carrot 90 degrees after every diagonal cut. Never boil the stew vigorously after adding the dairy, as it can result in a grainy texture. If the stew is too thick, add a splash more milk; if too thin, simmer for a few more minutes uncovered before adding the broccoli.
🍽️ Serving Suggestions
Serve in deep ceramic bowls alongside a side of fluffy Japanese short-grain white rice. Pair with thick-cut toasted Shokupan (Japanese milk bread) for dipping into the creamy sauce. A simple green salad with a ginger-soy dressing provides a refreshing contrast to the rich stew. Accompany with a glass of chilled, crisp white wine like a Sauvignon Blanc or a light Japanese lager. For a cozy touch, serve with a side of pickled red radish to cleanse the palate.