Japanese Cream Stew From Scratch (No Roux Cubes!)

By Sudachi · 60 min

Ingredients

Instructions

1. Heat a non-stick pan over medium-low heat and add 1 tsp oil. Place the chicken thigh skin-side down, sprinkle with a little salt, and sear 2-3 minutes per side until pale beige all over without browning.
2. Add the garlic, half an onion and 5 button mushrooms to the pan and cook over medium-low, stirring now and then, until the onion is soft and translucent.
3. Pour in 3 tbsp white wine and simmer until reduced by half and the alcohol smell fades. Then turn off the heat.
4. In a separate pot, combine 300 ml water, 3 tbsp white wine, 1 tsp chicken bouillon powder, ¼ tsp salt and 1 bay leaf. Add 2 potatoes and 150 g carrots cut into similar-sized pieces. Bring to a boil over medium heat, then lower the heat and simmer gently for 3 minutes.
5. Tip the contents of the frying pan into the pot, stir gently, cover and simmer on low for 5 minutes.
6. Meanwhile, mix 2 tbsp flour, 2 tbsp unsalted butter and 1 tsp white miso into a smooth paste (beurre manié).
7. Check that the vegetables are tender; if not, cover and cook a few minutes longer. Turn off the heat and whisk in half the beurre manié until melted, then add the other half and whisk until smooth.
8. Return to low heat and stir constantly for about 2 minutes until it starts to thicken.
9. Add 100 ml heavy cream and 100 ml whole milk in small splashes while stirring. Keep stirring over low heat until slightly thickened and hot throughout, then turn off the heat. It is ready when it coats the back of a spoon. Stir in 1 pinch nutmeg and 1 tsp grated hard cheese.
10. Optional broccoli: put ¼ head of broccoli in bite-sized pieces in a heatproof bowl with a splash of water, cover, and microwave for 3 minutes at 600 W.
11. Divide into bowls, top with the broccoli and black pepper to taste. Serve with toasted baguette or rice if you like.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionCheeseMilkCarrotCreamPotatoMushroom