Japanese Cream Stew (White Stew)

Step 1

Gather all the ingredients.

Step 2

Cut the chicken into 1 ½ inch pieces at a diagonal angle. The slanted surface gives each piece a flatter and more open surface so the chicken cooks evenly and faster. This cutting technique is called Sogigiri in Japanese.

Step 3

Season the chicken with salt and freshly ground black pepper

Step 4

Cut off the broccoli florets and remove the tough skin of the stem and cut into small pieces.

Step 5

Boil a pot of water and add salt. Start cooking the stem first for 1.5 to 2 minutes.

Step 6

Then add the florets and cook for 2 minutes, or until almost tender but crisp. Remove from the water and let cool. You can shock the blanched broccoli in ice water to make it as bright green as possible, but since I add them to the stew anyway, I usually skip that extra step. But don’t overcook as we will reheat them in the stew.

Step 7

Cut the onion in half lengthwise and then into wedges. Tip: Separate each layer at this step, then you don't have to do it in the pot later.

Step 8

Peel and cut the carrots at an angle into 1 ½ inch pieces, after rotating 90 degrees each time. This cutting technique is called Rangiri in Japanese.

Step 9

Cut the potatoes into 1 ½ inch pieces. For these Yukon gold potatoes, I did not remove the skin.

Step 10

Cut the mushroom stem and slice caps.

Step 11

In a large pot (I used a 4 ½ QT pot), heat 1 Tbsp butter and 1 Tbsp olive oil over medium heat. If you're using a non-stick pot, you can omit the olive oil.

Step 12

Add the chicken and sauté until 80% cooked through.

Step 13

Add the onion and stir to cook until the chicken is no longer pink.

Step 14

Add the potatoes and carrots and coat well with oil in the pot.

Step 15

Add the chicken broth and 2 bay leaves.

Step 16

The chicken broth doesn’t have to fully cover ingredients at this time as they will be eventually submerged when vegetables release moisture. Bring it to a boil on medium heat.

Step 17

Once boiling, skim off the scum and foam and reduce heat to simmer.

Step 18

Add mushrooms and simmer on a gentle heat, covered, for 10 minutes (set timer!).

Step 19

Meanwhile (you have 10 minutes!), we make Bechamel Sauce. In a small saucepan, heat the butter and let it melt completely on medium-low heat. During this time, heat up the milk to warm to touch in the microwave or on the stove.

Step 20

Add in the flour and stir constantly, without stopping.

Step 21

The butter-flour mixture will swell and bubble. Continue to cook, stirring constantly, for the next 5 minutes. You want to make sure the flour is cooked and does not have raw flour taste.

Step 22

Slowly and gradually add warm milk to the saucepan, one tablespoon at a time while you combine it with the butter-flour mixture.

Step 23

Don’t hurry, and NEVER add too much liquid. You do not want to create lumps and once you get them, they are hard to fix.

Step 24

The goal is to blend the mixture COMPLETELY before you add more liquid.

Step 25

Add salt, white pepper, and nutmeg, and mix all together. Turn off the heat and set it aside.

Step 26

After 10 minutes of simmering, open the lid.

Step 27

Check the doneness by inserting a skewer into a potato. It should be tender, but don't overcook. It should not break easily. Add 1 box of Japanese Cream Stew Mix. Break the mix and add 2 blocks at a time into the ladle and let them dissolved completely before adding more blocks.

Step 28

If you made homemade bechamel sauce, scoop broth with a ladle and gradually pour the broth into the bechamel sauce while stirring to blend together completely.

Step 29

Add another ladle of broth and combine well. Now pour the white sauce back into the pot. Gently mix to blend with the rest of the broth.

Step 30

Add the heavy cream (if you’re using it) and season with salt to taste.

Step 31

Simmer, uncovered, for another 5-10 minutes on low heat. [Optional Step] To improve the flavor, I highly encourage you to let the stew sit at the stove or counter to let cool to room temperature (keep the lid open). The stew will naturally thicken as the moisture evaporate and let the flavors meld as it cools.

Step 32

Right before serving, add the blanched broccoli to the stew to reheat. Simmer on low heat and do not boil. Once everything is nice and warm, serve the stew. Enjoy it with steamed rice or crusty bread.

Step 33

You can store the leftovers in an airtight container and keep it in the refrigerator for up to 2 days. If you plan to freeze, remove the potatoes (their texture will change) and freeze for up to a month.