Japanese Cream Stew Recipe (クリームシチュー)

By No Recipes · 60 min

Ingredients

Instructions

1. In a bowl, stir the heavy cream, flour and dried milk powder into a smooth paste, then set aside.
2. Heat a heavy-bottomed pot over medium-high heat with the vegetable oil. Add the onion, carrots and potatoes and saute, stirring constantly, for about 5 minutes, until the onions turn translucent but not brown.
3. Add the vegetable stock, chicken thighs, salt, white pepper and bay leaf. Raise the heat to high and bring to a boil. Skim off any foam or oil from the surface until no more foam forms.
4. Lower the heat, partly cover the pot and simmer for 15 minutes.
5. Meanwhile, blanch the broccoli in well-salted boiling water for about 1 minute, drain and set aside.
6. When the stew's timer ends, add the mushrooms, submerge them and cook through for about 1 to 2 minutes.
7. Temper the roux: whisk a few ladles of hot stew liquid into the roux until smooth and lump-free.
8. When the mushrooms are cooked, pour the tempered roux into the stew with the creamed corn and stir. Bring to a simmer to thicken, without boiling.
9. Add the broccoli and heat through.

Summarized from No Recipes's video. Watch it for the details.

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