From my kitchen in Japan
Japanese curry and cream stew are close cousins in the kitchen: the basic meat-and-vegetable preparation is similar, then the roux sends the dish in a completely different direction.
Ingredients
- Japanese cream-stew roux1 pack
- Chicken thighAbout 350 g
- OnionsAbout 500 g (3)
- CarrotsAbout 200 g (2)
- PotatoesAbout 300 g (2)
- Milk250 ml
- Water700 ml
- Vegetable oil2 tbsp
How to make it
- Cut the chicken and vegetables into bite-size pieces. Heat the oil and sauté everything without burning.
- Add water and cook over medium heat for about 20 minutes, removing scum after it boils.
- Turn off the heat, break in the cream-stew roux and stir until fully dissolved. Return to medium heat until thickened.
- Turn off the heat and stir in the milk. Serve hot.
Troubleshooting
Stew is too thin
Likely cause: Too much water or too little roux.
What to do: Add more roux and dissolve it well.
Stew is too strong or thick
Likely cause: Too little water or too much roux.
What to do: Add water gradually.
Notes
Because this contains cooked potato and dairy, refrigerate leftovers promptly and eat them soon.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro