Japanese Creamy Miso Stew

I found this on YouTube and wanted to try it.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the Chicken: In a medium-sized pot or Dutch oven, melt the butter over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is lightly browned on all sides. Remove the chicken from the pot and set aside.

Step 2

Sauté the Vegetables: Add the olive oil to the pot. Add the chopped onion, potato, and carrot. Sauté until the vegetables are slightly softened, about 5-7 minutes.

Step 3

Combine Chicken and Flour: Return the chicken to the pot with the vegetables. Sprinkle the flour over the mixture, stirring constantly to coat everything evenly. Cook for 1-2 minutes, stirring, to cook the flour. This will help thicken the stew.

Step 4

Simmer: Slowly pour in the water, stirring constantly to avoid lumps. Bring to a simmer, then reduce the heat and cover. Cook for about 10 minutes, or until the potatoes and carrots are tender.

Step 5

Add Dairy & Miso: Stir in the milk, dashi powder, salt, and miso paste (black pepper to taste). Make sure to dissolve the miso paste completely. Heat through until gently simmering. Do not boil.

Step 6

Add Spinach: Finally, add the pre-blanched spinach and cook until it is heated through, about 1 minute.

Step 7

Serve: Serve hot and enjoy!

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