White stew (cream stew)

White Stew

 

 

What is "White Stew"?
White stew is a Japanese style stew. It is also called cream stew. It is made with milk or cream as a base and meat (often chicken), potatoes, carrots, onions, etc. are added. Broccoli, mushrooms, shimeji mushrooms, corn, cheese, etc. are added to taste.

 

White Stew

 

Benefits of ”White Stew”
Hot stew, which we miss in the cold season, warms the body and is an easy and tasty way to consume vegetables, making it a recommended menu item from a nutritional standpoint.

 

Chicken

Chicken leg meat:The part at the base of the leg, fatty and rich. It contains vitamins A and B₂, niacin and iron. It is expected to improve immunity, prevent high blood pressure, and relieve fatigue.

 

onion

Onion:Allicin contained in onions can be expected to prevent arteriosclerosis, relieve fatigue and improve blood flow.

 

carrot

Carrots stimulate the stomach, aid digestion, and are good for tired, dry, watery eyes. (Vitamin A is good for the eyes).

 

Potatoes

Potatoes improve gastrointestinal health and are good for ulcerative abdominal pain.

 
mitsuhiro eguchi

 

It is a popular winter menu in Japan.　　This dish looks lighter and healthier than clam chowder.


 

 

Warm menu for cold nights.

Just simmer and dissolve the roux. Easy and tasty.

 

 

Gas stove cooking

White stew (Cream stew)

 

Material/ Serves 8

 

1

White stew roux

 

1 (about350g）

Chicken leg meat

 

3 (about500g）

Onions

 

2 (about200g）

Carrots

 

2 (about300g）

Potatoes

 

250ml

Milk

 

700ml

Water

 

2tbsp

Vegetable oil

 

 

recommend

 

S&B Tasty Cream Stew Sauce Mix, 5.6 Ounce (Pack of 10), Package May Vary

 

S&B Tasty Stew Mix Soymilk and Corn, 5.6-Ounce

 

#RT House Hokkaido Stew Cream Japanese Stew 180g - Very rich and creamy stew with heavy cream and natural cheese made from Hokkaido fresh milk.

 

white stew

 

 

 

 

 

Step1.Cut and fry the ingredients.


Cut the meat into bite-sized pieces.

 

onions

Cut onion into comb pieces.

 

Carrots

Cut carrots into bite-sized pieces.

 

Potatoes

Cut Potatoes into bite-sized pieces.

 

white stew

Put vegetable oil and meat, onion, carrot and potato in a pan and fry without burning.

 

 

Step2.Simmer.

white stew

Cook over medium heat for about 20 minutes.

 

When it comes to a boil, remove the lye.

 

 

Step3.Dissolve the roux and bring to a boil.

white stew

Turn off the heat, divide the roux and dissolve well. Turn off the heat because it is easier to melt them.

 

To thicken, bring to a boil over medium heat when the roux is well.

 

When thickened, turn off the heat and stir in milk.　

 

Finish

white stew

In fact, it becomes Japanese curry when curry roux is added to the roux.　The ingredients and cooking method are the same. Just cut, simmer and dissolve the roux.

 

If you add hondashi, soy sauce and mirin instead of roux, it becomes meat and potatoes.

 

If you fail to cook

If you fail in cooking and produce food that does not taste good, it is okay.

 

Too light in flavor

Cause　
・Too much water.
・Too little White stew roux.

 

Countermeasures
Adjust to taste by adding more White stew roux.

 

 

Too much flavor

Cause
・Too little water.
・Too much White stew roux.

 

Countermeasures
Add water and adjust to taste.

 

If you can't finish the White stew and have leftovers.

Please eat as soon as possible.

Potatoes are easily damaged, so please eat them as soon as possible.

 

 

 

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