Japanese Cream Stew (White Stew)
As the weather was getting cooler for a few days back, was looking for something comforting and warming.
Recipe from Just One Cookbook
https://www.justonecookbook.com/white-stew/
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6 (6 to 8 servings)
Ingredients:
454 g boneless, skinless chicken thighs (2-4 pieces; the cut really depends on the store, so go by weight)
½ tsp kosher salt (Diamond Crystal; use half for table salt)
freshly ground black pepper
1 head broccoli or sweet peas (4 oz, 120 g)
1 tsp kosher salt (Diamond Crystal; use half for table salt) (for blanching broccoli)
1 onion (11 oz, 312 g)
2 carrots (9 oz, 255 g)
2 Yukon gold potatoes (16 oz, 453 g; Yukon gold potatoes hold their shape better than Russet potatoes)
6 cremini mushrooms (3 oz, 85 g)
1 Tbsp unsalted butter (for cooking)
1 Tbsp extra-virgin olive oil (for cooking)
480 ml chicken or vegetable stock
2 bay leaves
2 Tbsp heavy whipping cream (optional)
1 tsp kosher salt (Diamond Crystal; use half for table salt) (to taste)
1 box Japanese Cream Stew Mix (or make your own by following my Bechamel Sauce recipe below)
Bechamel Sauce (White Sauce)
43 g unsalted butter
23 g all-purpose flour (plain flour)
240 ml whole milk
1 tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp white pepper powder
⅛ tsp ground nutmeg
Instructions:
Gather all the ingredients.
Cut the chicken into 1 ½ inch pieces at a diagonal angle. The slanted surface gives each piece a flatter and more open surface so the chicken cooks evenly and faster. This cutting technique is called Sogigiri in Japanese.
Season the chicken with salt and freshly ground black pepper
Cut the onion in half lengthwise and then into wedges. Tip: Separate each layer at this step, then you don't have to do it in the pot later.
Peel and cut the carrots at an angle into 1 ½ inch pieces, after rotating 90 degrees each time. This cutting technique is called Rangiri in Japanese.
Cut the potatoes into 1 ½ inch pieces. For these Yukon gold potatoes, I did not remove the skin.
Cut the mushroom stem and slice caps.
In a large pot (I used a 4 ½ QT pot), heat 1 Tbsp butter and 1 Tbsp olive oil over medium heat. If you're using a non-stick pot, you can omit the olive oil.
Add the chicken and sauté until 80% cooked through.
Add the onion and stir to cook until the chicken is no longer pink.
Add the potatoes and carrots and coat well with oil in the pot.
Add the chicken broth and 2 bay leaves.
The chicken broth doesn’t have to fully cover ingredients at this time as they will be eventually submerged when vegetables release moisture. Bring it to a boil on medium heat.
Once boiling, skim off the scum and foam and reduce heat to simmer.
Add mushrooms and simmer on a gentle heat, covered, for 10 minutes (set timer!).
To Make Bechamel Sauce (White Sauce)
Meanwhile (you have 10 minutes!), we make Bechamel Sauce. In a small saucepan, heat the butter and let it melt completely on medium-low heat. During this time, heat up the milk to warm to touch in the microwave or on the stove.
Add in the flour and stir constantly, without stopping.
The butter-flour mixture will swell and bubble. Continue to cook, stirring constantly, for the next 5 minutes. You want to make sure the flour is cooked and does not have raw flour taste.
Slowly and gradually add warm milk to the saucepan, one tablespoon at a time while you combine it with the butter-flour mixture.
Don’t hurry, and NEVER add too much liquid. You do not want to create lumps and once you get them, they are hard to fix.
The goal is to blend the mixture COMPLETELY before you add more liquid.
Add salt, white pepper, and nutmeg, and mix all together. Turn off the heat and set it aside.
To Combine White Sauce and Broth
After 10 minutes of simmering, open the lid.
Check the doneness by inserting a skewer into a potato. It should be tender, but don't overcook. It should not break easily. Add 1 box of Japanese Cream Stew Mix. Break the mix and add 2 blocks at a time into the ladle and let them dissolved completely before adding more blocks.
If you made homemade bechamel sauce, scoop broth with a ladle and gradually pour the broth into the bechamel sauce while stirring to blend together completely.
Add another ladle of broth and combine well. Now pour the white sauce back into the pot. Gently mix to blend with the rest of the broth.
Add the heavy cream (if you’re using it) and season with salt to taste.
Simmer, uncovered, for another 5-10 minutes on low heat. [Optional Step] To improve the flavor, I highly encourage you to let the stew sit at the stove or counter to let cool to room temperature (keep the lid open). The stew will naturally thicken as the moisture evaporate and let the flavors meld as it cools.
Right before serving, add the blanched broccoli to the stew to reheat. Simmer on low heat and do not boil. Once everything is nice and warm, serve the stew. Enjoy it with steamed rice or crusty bread.
You can store the leftovers in an airtight container and keep it in the refrigerator for up to 2 days. If you plan to freeze, remove the potatoes (their texture will change) and freeze for up to a month.
