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    Home » Recipes » Mains

    Japanese Cream Stew (クリームシチュー)

    Published: Apr 24, 2020 · Modified: Dec 20, 2021 by Yuto Omura

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    Rich and creamy Japanese style cream stew made with chicken and vegetables. All you need is one pot and 30 minutes, it's so easy! Serve this dish with warm baguette for a delicious and comforting meal, especially great in the winter.

    Japanese cream stew with chicken and vegetables

    What is Japanese Cream Stew?

    Japanese cream stew is one of many "yoshoku dishes", a type of Japanese dish with Western influence. Made with chicken thigh and a variety of vegetables such as brocolli, bell peppers and carrot, Japanese cream stew is somewhat similar to the French stew, "Blanquette de veau".

    Japanese cream stew with chicken and vegetables

    However, the main difference between French "blanquette de veau" and Japanese cream stew, is that blanquette de veau is made with veal rather than chicken.

    Japanese cream stew is supposed to be a family dish, it uses less sophisticated ingredients so that kids can enjoy it too.

    It's even popular enough to be part of school lunch!

    Japanese cream stew with chicken and vegetables

    Ingredients in Chicken Cream Stew

    Japanese cream stew usually contains:

    • Chicken
    • Potato
    • Carrot
    • Onion
    • Broccoli
    • Cream or/and Milk

    These days, pre-made white stew stock cubes are often used and you just add water, meat and vegetables (similar to using Japanese curry roux cubes). It's especially for convenient home cooking. But it's very easy to cook from scratch as well.

    It's very nice to eat it with baguette especially!

    Japanese cream stew with chicken and vegetables

    Comforting Japanese stew type dishes

    If you're a fan of cream stew, you'll love these other Japanese stew type dishes!

    • Chicken Katsu Curry
    • Hayashi Rice (Hashed beef)
    • Nikujaga (Japanese meat and potatoes)

    Watch the video!

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    Japanese cream stew with chicken and vegetables

    Japanese Cream Stew (クリームシチュー)


    • Author: Yuto Omura
    • Total Time: 30 minutes
    • Yield: 3-4 portions 1x
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    Description

    How to make Japanese Cream Stew (クリームシチュー). Succulent chicken thigh cooked in a delicious creamy white sauce with a variety of fresh vegetables including potato, broccoli and bell pepper. (One pot recipe serves 3-4) Best served with warm baguette.


    Ingredients

    Scale
    • 300g Chicken thigh
    • 100g Broccoli
    • 2 Potato
    • 1 Carrot
    • 1 Red bell pepper
    • 1 White onion
    • 2 tbsp All-purpose flour
    • 2 tbsp White wine
    • 1 tsp Chicken stock cube
    • 400ml Milk
    • 2 tbsp Double cream
    • 2 tbsp Olive oil
    • 1 pinch Salt
    • 1 pinch Black pepper
    • 1 tbsp Grated cheese (preferably hard cheese)
    • 10g Unsalted butter
    • ½ tsp Parsley (for garnish)

    Instructions

    1. First, cut the carrot, potato and broccoli into bite size pieces.
      Chunky chopped potatoes and carrot
    2. Slice the onion and cut the red pepper into 3cm squares.
      white onion finely sliced
    3. Roughly cut the chicken into bite size pieces.
    4. Sprinkle the chicken with a pinch of salt and pepper, and one tbsp of flour.
    5. Heat a pan on medium high and add a tbsp of oil.
    6. Sear the chicken pieces in the pan and fry until browned on all sides.
      sear the chicken
    7. Take the chicken out of the pan and set aside.
    8. In the same pan, add another tbsp of oil and fry the onions, carrots, red pepper and potato together for 4-6 minutes or until the onions have softened.
      add the onions, bell pepper, potato and carrots to the pan
    9. Put the chicken back into the pan and add 2 tbsp of white wine, add another tablespoon of flour. Cook for about 3 minutes.
      add wine and flour, mix well
    10. Add the chicken stock cube and 400ml of milk, mix.
      add chicken stock and milk
    11. Once mixed, add the grated cheese, butter and broccoli.
      Add cheese, butter and broccoli
    12. Mix again and add the 2 tbsp of cream.
    13. Simmer for 7-10 minutes until carrots and potatoes are softened.
      simmer for 7-10 mins
    14. Garnish with parsley and serve with warm baguette.
      sprinkle with parsley and serve with warm baguette
    15. Enjoy!

    Notes

    If it gets too thick, you can add extra milk to thin it out (add a little at a time).

    This recipe can also be made with salmon.

    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Category: Yoshoku
    • Method: Stew
    • Cuisine: Japanese

    Keywords: Japanese cream stew, cream stew, Japanese cream stew recipe, how to make cream stew, how to make Japanese cream stew, chicken stew, chicken cream stew, Japanese chicken stew, white stew, Japanese white stew, how to make white stew, white stew recipe, chicken and brocolli stew, s&b white stew

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    Reader Interactions

    Comments

    1. Nicte Osoria

      December 01, 2021 at 6:27 am

      I love this recipe!
      Is there a substitution for the white wine?
      And also what kind of cream and grated cheese?

      Reply
      • Yuto Omura

        December 01, 2021 at 5:04 pm

        Thank you so much!

        The white wine is only a small amount so it's okay to omit it. I like using wine in stew type dishes because the acidity brings out the other flavours. You could use the same amount of apple cider vinegar or half white grape juice if want the acidity/sweetness of the wine.

        I used double cream (37%) and parmesan cheese, hope that helps!

        Reply

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    Thanks for visiting Sudachi Recipes. My name is Yuto and I'm a Japanese guy with a passion for food. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen.

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