In this video, I'll show you how to make Japanese cream stew (white stew) completely from scratch, no roux cubes needed! This cozy winter stew is packed with tender chicken and vegetables in a velvety, rich sauce that's perfect for cold nights.
🖨 PRINT FULL RECIPE: https://sudachirecipes.com/japanese-cream-stew-recipe/
📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na
✨My First Printed Cookbook: https://amzn.to/4j512pZ
🧰Cooking Tools I Use: https://sudachirecipes.com/japanese-cooking-tools/
📌 RECIPE DETAILS:
⏰ Time: 40 mins
👥 Servings: 4
🥕 Ingredients:
- 1 tsp cooking oil neutral
- 300 g boneless chicken thigh skin-on or skinless
- salt for seasoning chicken
- 1 clove garlic
- ½ onion
- 5 button mushrooms white variety preferred
- 3 tbsp white wine for chicken mixture
- 300 ml water
- 3 tbsp white wine for sauce
- 1 tsp chicken bouillon powder or consomme powder
- ¼ tsp salt
- 1 bay leaf
- 2 potatoes waxy or all-purpose variety
- 150 g carrots medium sized
- 2 tbsp cake flour or all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp white miso paste
- 100 ml heavy cream I used 35% fat
- 100 ml whole milk
- ¼ head brocco
