Cream stew is white stew with vegetables in Japan. It is a perfect winter dinner food. It makes you so warm and is full of vegetables. This stew has a delicious, rich, and creamy flavor that I’m sure you’ll love!
This is a creamy and cozy dish that you can make without cream stew stock!
What is Japanese Cream Stew
In the US, if you say stew it usually means beef stew but, in Japan, when you say stew it means Cream Stew. Japanese Cream Stew is often called White Stew as well because of the white color. It is perfect for cold winter time and especially kids love this food.
What I Need to Make the Best Japanese Cream Stew
There are a lot of varieties of white stew. So, the type you decide to make depends on your preferences and what ingredients you have on hand. But, there are three items that you need for every kind of Cream Stew.
Common Ingredients
- Flour
- Milk
- Bouillon
In Japan, we have consomme, and we normally use it instead of bouillon. But it is surprisingly difficult to find consomme in the states. So in this recipe I will use bouillon instead.
Some families may include more ingredients but in my recipe these are the three common ingredients for every type of Cream Stew.
Japanese Cream Stew has a lot of varieties
As I mentioned a lot of White Stew varieties exist. Here, I will introduce some of the most popular Cream Stew ideas.
1. Chicken stew
- Chicken
- Onion
- Potato
- Carrot
- Broccoli
2. Seafood stew
- Tilapia
- Onion
- Broccoli
- Potato
3. Pork stew
- Pork
- Carrot
- Tomato
- Onion
4. Salmon stew
- Salmon
- Spinach
- Onion
- Mushroom
5. Potato stew
- Potato
- Broccoli
- Carrot
- Onion
- Mushroom
6. Shrimp stew
- Shrimp
- Onion
- Potato
- Broccoli
- Carrot
There are 2 Ways to Make Cream Stew
There are actually two ways to make Cream Stew. One is easy but difficult to find, the other takes time but is cheaper and easy to find at local grocery stores.
1. White Cream Stew Mix (Roux)
In Japan, we can buy instant Cream Stew Roux boxes as a shortcut to make Cream Stew. Literally, you just cook the vegetables, add water, and when it’s boiled add the roux and done. Simple steps and there is no way to mess up the taste.
2. Milk, flour and bouillon
This is the way I will introduce in this recipe! While it can be a pain to go to an Asian grocery store, you can make delicious cream stew with ingredients you normally have at home!
How to Serve Japanese Cream Stew
We serve it in a wide bowl with warm rice, but some people prefer to use separate plates. You can also eat it with soft bread and this way is also delicious!
Similar Recipes to Cream Stew on Oishi Book
- Wonton Soup using Leftover Gyoza Wrappers
- Creamy Potato Soup (ポテトのクリームポタージュ)
- Hayashi Rice Recipe ( ハヤシライス – Japanese Hashed Beef Stew)
CHECK Stay in touch with me on Instagram and Pinterest to get the latest recipes! DM or comment me on Instagram if you have any questions or feedback!
Cream Stew
Ingredients
- 200 g boneless chicken thigh You can adjust how much you want. Usually 0.5-0.6 lb (250-300g) is the perfect amount.
- 1/3 onion 1/3 is about 75-90 g (Change depending on how many Serving you set)
- 1/3 carrot 1/3 is about 55 g (Change depending on how many Serving you set)
- 60 g broccoli
- 1 Yukon gold potatoes 1 is about about 150-170 g (Change depending on how many Serving you set)
- 1 Tablespoon vegetable oil
- 2 1/2 Tablespoon all-purpose flour If you need to increase the thickness, add 1/2 Tbsp more.
- 10 g unsalted butter
- 1/2 teaspoon salt
- 2 teaspoon bouillon
- 250 ml whole milk
- 200 ml water
- 1 pinch freshly ground black pepper
Instructions
- Cut the onion into wedges.
- Cut the broccoli florets and remove the stems. Then cut into small pieces.
- Cut the carrot into large chunks.
- Cut the potatoes into large chunks. Then soak in water for at least 10 minutes.
- Cut the chicken into 1 ½ inch pieces (or cut to a size you can eat easily).
- Add vegetable oil into a medium or large pot and turn to medium heat. Add the onion and cook until the onion gets clear in color and softer.
- Add the meat to the pot and cook until the chicken is cooked on all sides.
- Add potatoes, and carrot and cook for 3 minutes on medium heat.
- Turn the heat off for a second. Add butter and flour then mix them well with no heat.
- Add whole milk and water and stir until there is no powder.
- Turn the heat back to medium and add broccoli, salt, bouillon, pepper, and stir.
- Bring to a boil. Once it boils, turn the heat to low for 15 minutes. Check if the stew is thick enough, if not add a small amount of flour. Stir if you need to.
- After you get the proper rich and thick texture, let's serve up!
First time to make white stew and eat with rice! What a great dish 🙂 My kids love it so much.
Hi Kelly! I am happy you and your kids love this stew.