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Japanese cream stew | White stew [Improved version]

Cream stew (クリームシチュー) is a classic winter dish of Western influenced Japanese food "yōshoku"

This is the updated version!! So it's better than last time!!

Hope you will try soon!!

Is cream stew a Japanese food?

These kind of foods are categorised as yōshoku (洋食), which means the dishes influenced by western countries cuisines, but we still recognise it's part of Japanese cuisine. Cream stew is one of the most popular winter comfort food in Japan.

It's usually cooked with chicken and lots of vegetables. And serve with either rice or bread.

This is usually a home cooking meal, and not a restaurant dish.

It's because it doesn't last long in a fridge because it contains milk.

And it's hard to keep the vibrant colour of the vegetables for long hours or days. But it takes time to cook. So most restaurants think it's too much work for just one dish.

But few restaurants sells in winter.

So if you visit Japan in winter, and found this dish in a restaurant, you can see the chef is willing to put lot of effort to keep this dish on the menu, which means it's gonna be delicious!

[Serving] 3-4

[Prep time] 15 mins (Does not include time to soak Kombu)

[Cook time] 1 hour

[Storage] 2-3 days in a fridge

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Chicken thigh 650g

-Salt 1.5tsp (7.5g)

-Water 400ml

-Kombu (Dried kelp) 4g

-Bacon 100g

-Onion 200g

-Carrot 200g

-Potato 200g

-Garlic 20g (as peeled)

-Broccoli 200g

-Mushroom 300g

-Unsalted Butter (For mushroom) 30g

-Soy sauce 1tsp (5ml)

-Black pepper

-Bi-carb soda


-Milk 350ml

-Unsalted butter 60g

-All purpose flour 60g


[Ingredients] (OUNCE)

-Chicken thigh 1.4lb

-Salt 1.5tsp (0.25oz)

-Water 14.1oz

-Kombu (Dried kelp) 0.14oz

-Bacon 3.5oz

-Onion 7oz

-Carrot 7oz

-Potato 7oz

-Garlic 0.7oz (as peeled)

-Broccoli 7oz

-Mushroom 10.6oz

-Unsalted Butter (For mushroom) 1oz

-Soy sauce 1tsp (0.18oz)

-Black pepper

-Bi-carb soda


-Milk 12.35oz

-Unsalted butter 2.1oz

-All purpose flour 2.1oz

[Recipe video]


0:00 prepare Ingredients

2:06 Cook Broccoli

3:00 Break time

3:02 Cook Vegetable

4:37 Cook Mushrooms

5:40 Cook Chicken

6:35 Start slow cooking

6:58 Roux

7:23 Finishing

8:13 Tips for presentation



[Chapter 1: Prepare ingredients]

  1. Soak water and kombu for 1 hour.

  2. Cut Chicken into chunks, then massage with 1 tsp salt.

  3. Cut: Bacon=dice, Onion=slice, Carrot=Rangiri, Potato=chunks, Garlic=grate, Broccoli=florets (Stem=dice)

[Chapter 2: Broccoli ]

  1. When you parboil broccoli, add salt and a bit of bi-carb soda to the water. It keeps green.

  2. Add Broccoli to the boiled water. Cook for 2mins with medium heat.

  3. Once cooked, chill on somewhere cool.

[Chapter 3: Cook veggies]

  1. Heat a pan with vegetable oil. medium high heat.

  2. Add onion and a pinch of salt.

  3. Once it starts to become soft, add garlic.

  4. When the garlic looks brown and smells good, add potato and carrot.

  5. Once they're coated with the garlic aroma, add broccoli stem and bacon.

  6. Crack some black pepper. Cook few mins.

  7. Add it to a pot.

  8. Splash the pan with some water. Scrape all the yummy bits left on the pan. And add it to the pot.

[Chapter 4: Cook Mushroom]

  1. Heat butter (30g) and vegetable oil on high heat.

  2. Once the butter starts to become brown, add mushroom and bit of salt and pepper.

  3. Shake the pan to coat it with butter. If it looks dry, add more vege oil.

  4. Once looks brown, shake it, cook the other side. Then add to the pot.

  5. Scrape the pan with water again.

[Chapter 5: Cook chicken]

  1. Same pan on high heat with vege oil. Add the chicken as skin side down.

  2. Crack some black pepper.

  3. Once the skin looks brown, flip the chicken, Only cook the other side 10-20 seconds. Then add to the pot ASAP

  4. Scrape the pan with water again.

[Chapter 6: Start slow cooking]

  1. Add the kombu water (Kombu dashi). Give it a mix.

  2. Lid on. boil on Medium high heat. Then simmer for 20 mins.

[Chapter 7: Roux]

Mix the stuff on [Roux] section in the ingredients list.

[Chapter 8: Finishing]

  1. Once the potato and carrots are soft, add the roux to the pot. Boil on Medium high heat.

  2. Keep stirring. It'll be quickly thickened.

  3. Add soy sauce. Check seasoning and adjust if necesary.

[Chapter 9: Tips for presentation]

  1. Don't put too much liquid.

  2. Keep some space on the edges.

  3. When you add broccoli, add odd numbers. And place unevenly.


Q: Any substitute for Bacon?

A: You can use chicken sausage

記事: Blog2 Post
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