Cream Stew with Mushroom - Japanese Cooking 101

By Japanese Cooking 101 · 40 min

Ingredients

Instructions

1. Cut the chicken into bite-size pieces, slice the onion thinly, trim the ends off the shimeji and separate into small clusters, and cut the button and shiitake mushrooms into bite-size pieces.
2. Heat the oil in a heavy large pot over medium heat. Brown the chicken, then add the onion and cook a few minutes. Add all the mushrooms and cook a couple of minutes, then pour in the chicken broth.
3. Cover, lower the heat to medium-low and simmer for 10 minutes.
4. In a frying pan that is not non-stick, melt the butter over medium heat, add the flour and cook a couple of minutes. Gradually whisk in the milk, whisking constantly to avoid lumps.
5. Stir the sauce into the stew, then season with the salt and white pepper. Cook uncovered for about 10 minutes, until the stew thickens.
6. Serve immediately, topped with chopped parsley.

Summarized from Japanese Cooking 101's video. Watch it for the details.

More recipes with

OnionMilkMushroomChicken thighShiitake mushroomButton mushroomShimeji mushroom