Chicken creamed stew has become a Japanese staple. Use the veggies you have on hand for a hearty meal.
Creamed stew is not Japanese food, or not a dish that originated in Japan. Creamed stew is considered ‘Yoshoku’, which refers to western-style food with a clever Japanese twist.
Creamed stew is very popular, especially among children, so that cream stew is staple home cooked dish. You can even buy a packet of creamed stew roux, like Japanese curry roux packets you can buy from supermarkets.
There are many brands that you can choose from. They are certainly convenient, however making creamed stew from scratch is not that hard, and also it is more flavourful and delicious.
I showed the microwave version on my blog, so if you are interested in making it using a microwave visit Chopstick Chronicles.
Japanese cream stew usually contains protein and vegetables stewed in cream, milk and butter thickened with plain flour. Proteins such as chicken or prawn are commonly used. Chicken and prawn are good, as they are not as heavy or rich as beef. Potato, carrots and onions are commonly used and mushrooms and broccoli are popular choice of vegetables too.
Cream stews are particularly popular and often cooked in winter. It can be said that cream stew is a Japanese winter ‘comfort’ food. You would think that this western style Japanese food would be served with bread, but Japanese people still eat it with steamed plain rice.
Surprisingly, (well I never thought of eating cream stew with bread in Japan) cream stew is delicious when eaten with plain rice.
Often, the following day, it can be cooked into different dishes such as rice gratin. Of course Japanese cream stew is delicious with baguette types of bread too, like this French bread recipe. I hope you enjoy Japanese cream stew.