Japanese Cream Stew
Ingredients
The stew
-
400
g
chicken thigh or breast
-
1
potato
-
1
carrot
-
1
onion
-
100
g
button mushrooms
-
½
cup
frozen peas (optional)
The sauce
-
20
g
butter
-
2
tbsp
all purpose flour
-
2
cups
milk
-
1
cup
water
-
1
cube
consommé
-
1
tbsp
miso paste
-
a pinch
salt
-
to taste
black or white pepper
Instructions
- Cut the chicken into small cubes and sprinkle with salt and pepper.
- Cut the vegetables into similar sized pieces as the chicken.
- In a large pot, melt half of the butter over medium heat and add the chicken, cooking until lightly browned.
- Add the remaining butter and all vegetables except mushrooms, sautéing until translucent.
- Add the mushrooms and cook for a few more minutes.
- Turn off the heat, sprinkle in the flour and break the consommé cube, mixing everything together.
- Stir-fry over medium heat, then add milk and water, bringing to a boil.
- Reduce heat to low and simmer for about 20 minutes until vegetables are tender and sauce thickens.
- Stir in the miso paste dissolved in a small amount of stew liquid.
- Add salt and pepper to taste and garnish with chopped parsley.
Nutrition Facts (estimated)
Servings
4
Calories
219
Total fat
13g
Total carbohydrates
15g
Total protein
11g
Sodium
98mg
Cholesterol
54mg
You might also like