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Japanese Cream Stew 1

Japanese Cream Stew

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Japanese


Japanese Cream Stew is a dish prepared with chicken, pork or fish together with broccoli, mushroom, potatoes and carrots on a creamy thick sauce.


  • 700g chicken thigh fillets, cubed
  • 2 medium potatoes, cubed
  • 1 head broccoli, cut into florets
  • 1 large carrot, sliced
  • 12 pcs button mushrooms, halved
  • 1 cup corn kernels
  • 1 onion, chopped
  • 4 cups chicken stock
  • 2 tbsp cream cheese
  • 1/2 cup cream
  • 2 tbsp flour
  • 4 tbsp butter
  • olive oil
  • salt
  • freshly ground black pepper


  1. Season your chicken pieces with salt and pepper, set it aside.
  2. On a pot add olive oil then sauté onions in medium low heat until soft.
  3. Add the chicken and cook until the pinkish colour has disappeared, important not to brown it.
  4. Add the carrots and potatoes, then continue to stir fry for 2 minutes. Remove everything from the pot then set it aside.
  5. Add the butter then once its melted add the flour, cook until it forms a roux.
  6. Gently add in the chicken stock while mixing.
  7. Add the chicken, mushrooms and vegetables that was set aside earlier. Simmer in low heat, mixing occasionally until potatoes are tender, this might take 15 to 20 minutes.
  8. Add the broccoli and corn then pour in the cream and cream cheese, continue to cook in low heat for 10 more minutes.
  9. Season with salt and freshly ground black pepper. Serve.