Japanese Cream Stew is a staple dish in many Japanese homes. Much like Japanese curry and hashed beef, the roux can be purchased as pre-packaged blocks at most Japanese markets. But this dish is quite easy to make from scratch, and it is so much more delicious when you prepare the roux yourself. The roux can be prepared while the stew is cooking, so it does not take any more time than using the pre-packaged blocks.
Japanese Cream stew is a typical yōshoku dish, a fusion of Japanese and Western cooking. And although the recipe calls for very common veggies in both the west and in Japan, almost any veggies go well in this hearty stew. Seasonal mushrooms also go well in here- try some eryngi, shimeji or maitake to give it a bit of a Japanese flavor. Broccoli, Komatsuna or shungiku can be added to provide some green colors.
I love to use beef, but chicken is also delicious in this versatile Japanese Cream Stew.
This is a dish that can be served over rice or all on its own. In the US there is often a perceived taboo about eating two starches (rice and potatoes) together, but like curry, this dish goes perfectly with white rice and serving Japanese Cream Stew with with rice is perfectly acceptable.
If you would prefer to use the pre-packaged roux, then House Hokkaido Cream Stew roux is readily available from Amazon. Just follow the simple instructions on the package and you can have a pot of stew ready in about a half hour. But I still urge you to try making this from scratch because it is really easy and delicious when you do it yourself.
So the next time you want to cook a delicious and hearty one pot meal that your entire family can enjoy, give this recipe a try.