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Japanese Chicken Cream Stew
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Japanese Chicken Cream Stew has a touch of Japanese flavour which makes it different from the recipe White Stew (Cream Stew) that I posted 2 years ago. It tastes like the stew made from the House Cream Stew roux.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: chicken and tofu, cream stew, creamy chicken stew, stew, white stew
Serves: 4 large serving
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 300g/0.7lb chicken thigh cut into large bite size pieces (note 1)
  • 1 onion (about 160g/5.6oz, note 2), cut into large pieces (note 3)
  • 1 carrot (about 120g/4.2oz, note 2), roll cut into small bite size pieces (note 3)
  • 1 potato (about 170g/6oz, note 2), cut into large bite size pieces
  • 100g/3.5oz broccoli florets (note 4)
  • tbsp butter
  • tbsp flour
  • Pepper
  • 200ml/0.4pt water (note 5)
  • 1 tsp chicken stock powder (note 5)
  • 200ml/0.4pt dashi stock (note 6)
  • 1 tsp shiro miso (note 7)
  • ¼ tsp onion powder
  • 300ml/0.6pt milk (low fat or full cream)
  • ¼ tsp salt (note 6)
  1. Add butter to a heavy bottomed pot and heat over high heat. As soon as the butter melts, add chicken and a pinch of pepper.
  2. Sauté until the surface of the chicken pieces starts browning (few minutes).
  3. Add onion, carrot and potato pieces to the pot. Mix well ensuring that all vegetables are coated in oil.
  4. Add flour and mix well until flour is well mixed in butter with other ingredients and you don’t see white powder any more.
  5. Add the water, stock powder, dashi stock, miso and onion powder to the pot, mix and place a lid on.
  6. When it starts boiling, reduce the heat to medium low and cook with a lid on for 5 minutes or so until the carrots and potatoes are half cooked through. Mix occasionally ensuring that the vegetables and sauce are not stuck on the bottom (because the sauce thickens).

  7. Add broccoli to the pot and cook further few minutes without a lid (note 8).
  8. When the vegetables are almost cooked through, add milk and salt, mix and bring it to a boil. As soon as it starts boiling, reduce the heat to low and cook for 30 seconds or so, mixing to ensure that the thick sauce does not stick to the bottom.

  9. Turn the heat off and serve while hot.
Recipe Notes

1. Can be chicken breast.

2. Total weight of these three vegetables was 450g.

3. Onion: I halve the whole onion vertically first. Place the half onion on the cutting board, flat side down. Cut it horizontally in the middle, then cut vertically into 4, making 8 cuts in total.

Carrot: Roll cut is called ‘rangiri’ (乱切り) in Japanese. Please see my recipe, Sweet and Sour Pork Meatballs regarding how to cut rangiri.

4. If florets are large, cut them into bite size pieces.

5. Substitute with 200ml low-sodium chicken stock.

6. You can use dashi powder/bag to make dashi stock. But if your dashi stock contains salt (dashi powder/bags often do), reduce the amount of salt you use. You may not hardly need any. Taste first and adjust the quantity of salt.

7. Shiro miso gives umami and a touch of sweetness without darkening the colour of the stew. If you only have dark miso, you can omit it.

8. Instead of cooking broccoli florets with other ingredients, you can blanch them and add them at the very end after adding milk.

9. Nutrition per serving assuming low-fat milk is used (as I did use low-fat).

serving: 408g calories: 345kcal fat: 20g (31%) saturated fat: 802g (41%) trans fat: 0.3g polyunsaturated fat: 2.9g monounsaturated fat: 6.9g cholesterol: 95mg (32%) sodium: 517mg (22%) potassium: 767mg (22%) carbohydrates: 24g (8%) dietary fibre: 3.5g (14%) sugar: 8.1g protein: 19g vitamin a: 112% vitamin c: 59% calcium: 11% iron: 8.3%