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Easy Japanese Cream Stew Recipe (Comfort in a Bowl!)

Japanese Cream Stew (White Stew)

This Japanese Cream Stew, also known as White Stew, evokes memories of cozy family dinners and the warmth of home-cooked meals. It’s like a hug in a bowl, and it’s easy to whip up in just about 30 minutes!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Stew
  • 1 tbsp vegetable oil
  • 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 tbsp chicken bouillon powder
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tbsp flour
For Garnish
  • Chopped parsley

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 translucent, about 3-4 minutes.
  2. Step 2: Add the diced carrots and potatoes to the pot and stir for a few minutes until they start to soften.
  3. Step 3: Add the chicken pieces to the pot and cook until they are no longer pink, about 5 minutes.
  4. Step 4: Pour in the water and sprinkle the chicken bouillon powder. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender.
  5. Step 5: In a separate bowl, whisk together the flour, milk, and heavy cream until smooth.
  6. Step 6: Gradually add the cream mixture to the pot, stirring continuously to avoid lumps. Let it simmer for an additional 5-10 minutes until the stew thickens up beautifully.
  7. Step 7: Season with salt and pepper to taste. Adjust as you like!
  8. Step 8: Serve hot, garnished with chopped parsley if desired. Enjoy every comforting spoonful!

Notes

For a thicker stew, you can add a bit more flour mixed with water before adding it to the pot. Store leftovers in the refrigerator for up to 3 days.