Japanese Cream Stew (White Stew with Chicken)

Name: Japanese Cream Stew (White Stew with Chicken)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 tsp cooking oil (neutral); 300 g boneless chicken thigh (skin-on or skinless); salt (for seasoning chicken); 1 clove garlic; ½ onion; 5 button mushrooms (white variety preferred); 3 tbsp white wine (for chicken mixture); 300 ml water; 3 tbsp white wine (for sauce); 1 tsp chicken bouillon powder (or consomme powder); ¼ tsp salt; 1 bay leaf; 2 potatoes (waxy or all-purpose variety); 150 g carrots (medium sized); 2 tbsp cake flour (or all-purpose flour); 2 tbsp unsalted butter; 1 tsp white miso paste; 100 ml heavy cream (I used 35% fat); 100 ml whole milk; ¼ head broccoli (steamed separately, for optional topping); 1 pinch nutmeg powder; 1 tsp grated hard cheese (Parmesan, Pecorino, Grana padano); ground black pepper (or white pepper, to taste); baguette (toasted, optional)

Instructions

Prep:10minCook:30min

This Japanese Cream Stew is packed with tender chicken and vegetables served in a creamy and luxurious broth. It's comforting and familiar, and perfect with crusty bread or rice!

Updated at: Mon, 02 Feb 2026 08:27:58 GMT