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Japanese Cream Stew Recipe (Cozy and Delicious!)

Japanese Cream Stew (White Stew)

There’s something undeniably comforting about a warm bowl of stew, especially when it’s filled with tender vegetables and juicy chicken. Japanese Cream Stew, also known as White Stew, has been a cherished family favorite for many, transporting us back to cozy dinners at home. The best part? It's incredibly easy to whip up, making it a perfect weeknight meal or a special treat for loved ones!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Japanese Cream Stew
  • 1 tbsp vegetable oil for sautéing the onions
  • 1 medium onion sliced
  • 2 medium carrots diced
  • 2 medium potatoes diced
  • 200 g chicken breast cut into bite-sized pieces
  • 2 cups water
  • 1 cup milk for creamy richness
  • 2 tbsp flour to help thicken the stew
  • 1 tbsp soy sauce for umami flavor
Salt and Pepper
  • Fresh parsley for garnish (optional)

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until it becomes translucent.
  2. Step 2: Add the diced carrots, diced potatoes, and chicken pieces to the pot. Stir and cook for about 5 minutes.
  3. Step 3: Pour in the water and bring everything to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
  4. Step 4: In a separate bowl, mix the flour with a small amount of milk to create a smooth paste. Gradually add the remaining milk, stirring until well combined.
  5. Step 5: Slowly pour the milk mixture into the pot while stirring to prevent lumps. Cook for an additional 5 minutes, until the stew thickens.
  6. Step 6: Stir in the soy sauce, and season with salt and pepper to taste.
  7. Step 7: Serve hot, garnished with fresh parsley if desired.

Notes

This stew keeps well in the refrigerator for about 3-4 days. It can last up to 3 months in the freezer. Just thaw overnight in the fridge before reheating!