Cream Stew is a popular white stew with chicken and lots of vegetables. This dish would fall under the yoshoku category of cuisine which are western inspired dishes that have made their way into Japanese households and remain popular staples. It is made much like Japanese curry is, by stewing the vegetables and meat until soft and adding a block roux to flavor and thicken. In this version I will show you how to make this comforting dish without a box roux.
Links to order speciality ingredients online are provided below.
Ingredients for 3-4 servings:
~200g of chicken thighs
1 head of broccoli
2-3 potatoes
2 carrots
1 onion
2 tbsp of butter
2 tbsp of flour
1 tbsp of chicken bouillon*
1 bay leaf
2 ½ cups of milk
2 cups of water
White pepper*
Chopped parsley to garnish
Bread or steamed rice
Below are some Amazon affiliate links of ingredients and equipment I used, if you order through these links I will receive a small commission at no extra cost to you.
*Links for speciality ingredients:
Chicken bouillon:
White pepper:
Cream Stew Roux:
(If interested in using box roux)
Filmed with:
Nikon Z6:
Nikkor Z 24-70 f4:
GoPro Hero 8 Black:
Nikon D5300:
Nikkor 18-140:
Nikkor 35 f1.8:
Nikkor 50 f1.8
Wireless Go Lavalier Mic:
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