This video will show you how to make Cream Stew, a popular home cooked meal during winter in Japan. Full recipe here:www.japaneseco... Connect with us on Facebook: / japanesecooking101 **Our Cookbook!** Simply Bento: amzn.to/2La4DTO
I made this today and it’s the most delicious soup I’ve ever had. I added mushrooms cause I didn’t have broccoli and some garlic and a little bit of heavy cream. I also omitted the chicken and didn’t use any meat since I didn’t have any and added extra potatoes. So incredibly delicious, thank you!
@@davidrobert1229The video says you can use any veggies you want and you don't have to use meat. Which is what the OP did. So, they made the recipe customized to what they had on hand. Like any good cook does.
I chopped onions into little dices bc I don’t like large pieces of stewed onion and added mushrooms, otherwise I did exactly the same. It was really hearty and delicious!
I've made this a dozen times. It's so easy to make yet so effin delicious... It's even more delicious than the food mom and the other makess. I'm gonna make it again today... With hotdooooogs
DAMN THAT CATCHY JINGLY INTRO!! BEEN HUMMING IT ALL DAY!! 😂🤣😂😋😂🤣 Even the bloomin' " do dododo do dododo do dodo doo..welcome to japanese cooking 101..."!!! Oh god I've gone mad..
The funny thing is that I use this recipe without the chicken broth to make a sauce for pasta. IT TASTES AMAZING. altho im kinda lactose intolerant I'm willing to suffer xD
This is French in origin right? I love how Japan has adopted relics of other cultures over the years while still preserving so much of their older culture.
Omni nulla I think so, I know that a lot of recipes like this or with the “Ghibli” before it are based from Ghibli films which in turn are based from recipient around the world
@@shafimehereiza9788 Huh, I didn't know that the oldest evidence of stew was found in Japan. However, I meant this creamy stew in particular, not stew in general. As I understand it, traditional Japanese cuisine doesn't typically contain dairy. Plus, she thickens it with a bechamel sauce and uses a partial mierpoix both of which are french cuisine staples.
I would say that this kind is French indeed we eat that a lot. And i couldn't recognize it because Stew means Ragoût in French. But the recipe is actually named : Blanquette (de veau) in France and I love IT.
Yes. The japanese during the american occupation developed a french-based stew to figth child mal nutrition originally using powder milk. We can sau its a japanized french dish.
I looooooove this recipe for cream stew. When I want a vegetarian version I'll add a butt load of white champignon and brown shimeji mushrooms which go really well with the milky taste.
I have. Following a recipe for "brock's lazy boy no-chew stew" a couple years ago (which was the same as this), I made WAY more than I meant to, so was eating leftovers for several days. It was real good over lightly seasoned white rice.
Hey, I need help. I have seen other recipes of this where the flour is immediately added onto the potatoes, then comes the milk. What is the difference? Does it affect the taste and texture? Can I use a slurry or is the additional butter fat essential? Hope to get a reply soon.
There is no difference really. The way she does it is slightly more idiot proof though. If you mess it up and get lumps you can just use an immersion blender (or a standing blender) to fix it. Where as if you do it mixed in with the aromatics (carrots and onions) you would either have to pick out all the lumps by hand, blend the carrots and onions into the sauce along with the lumps, throw it all out, or pretend you were trying to make chicken and dumplings all along. As for the slurry, it will effect the taste and mouth feel of the end product if you leave out the butter but, whether or not it tastes just as good that way is a matter of opinion. That's one of the nice things about cooking. The only hard-fast rule is "don't give anyone food poisoning and don't burn down the house". Other than that, it's just a matter of preference.
no , just do what u want to do and if it doesnt rlly work out well, do it the other way next time , thats how u learn to cook by yourself u'll get the answer and remember it easily and might be usefull in the future
The method she used here is basically like making breakfast gravy (which, you can make just like that BTW, whisking butter, flour, then milk, just add salt/pepper and boom! Breakfast gravy) Really, the flour is just there for the purpose of thickening the sauce, you see. You can also use potato/corn starch or whatever other thickening ingredient. There are a variety of ways to incorporate thickening ingredients. You can cook food w/ it then add liquid and it'll automatically thicken, you can cook it like gravy (as seen in this video)...I personally prefer mixing cold. Less risk in creating lumps that way. Then you pour cold mix into broth and it'll thicken. The more starch/flour you use, the thicker it'll be.
dis taste better than kfc take over cream soup, im addicted to it. i find it better to lightly season the chicken with flour salt and pepper at first, lightly seasoned.
Yeah, I’d avoid putting chicken in with vegetables and cooking for 15 min… you have already browned chicken it needs 5 more minutes of cooking otherwise it will be rubber
"Inca no mezame potatoes". You deep fry them straight into cooking oil without any batter. You don't boil the inca no mezames... once the deep frying is done, you toss them into a stew. You peel and cut that variety of potatoes, that is the recipe I use when I make cream stew. I've been living at an apartment I rented nearby, so I brought a full pot of cream stew I made over.
Fug it, im gonna do it and gonna write my oppinion here. Maybe tomorrow Edit: so i kinda screwed it up because i forgot to cook the veggies and meat in broth (I'm very used to make curry, so i instinctively omitted the broth) and just straight up dumped the bechamel in the food. Yet still, this was one of the most delicious things I've ever tasted, no lie. edit 2. It worked and i've made it like 7 times now lol
I'm making a vegan version with slightly different veggies. Brussel sprouts and mushrooms instead of broccoli onion. Broccoli sounds good, too, though. 😋
parmesan would do. in the end before you serve it , just drop about 1-2 tbsp shereded parmesan on it. boom and dont forget to add a little bit of garlic powder
I am Japanese. If you replace the ingredients other than chicken with macaroni, onions, etc., put cheese on top and bake it in the oven to become gratin.
You could use almond or coconut milk but you cannot substitute the flour with a gluten free version. It's a thickener so you would need to use an equivalent like corn or potato starch, arrowroot, or agar. Since you then wouldn't be creating a bechamel you could skip the butter if you want.
If you used shrimp I think coconut milk would taste great. Being allergic to milk I was curious about that question as well. I'm okay with gluten though :)
1 head broccoli, separated into pieces and blanched 1 large onion, cut into small wedges 1 large carrot, sliced into 1/2" thick rounds 3-4 medium potatoes, cut into 8-12 pieces each 1 lb (460 g) chicken thighs 2 cups (480 ml) chicken broth (or 2 cups water and 1 Tbsp chicken bouillon) 2 tsp oil 3 Tbsp butter 3 Tbsp flour 2 cups (480 ml) milk 1 tsp salt or to taste white pepper chopped parsley, option
Theorically yes, because alcohol evaporates with high temperature. But I would renounce to a little flavor and I would just not use it, for safety's sake
Alcohol doesn't get completely removed during cooking. After 30 minutes of cooking about 30-40% of alcohol still remains and even after 3 hours plus, there will still be around 5%. So unless you're planning on leaving your food cooking overnight, definitely steer clear of adding alcohol.
