Japanese cream stew (クリームシチュー) is one of those meals that hits the spot every time, especially on a chilly evening. You may also see this dish referred to as white stew (ホワイトシチュー), and it’s easy to guess why. Bite-size pieces of tender chicken thighs, mushrooms, and colorful vegetables simmer together in a creamy white sauce before being ladled over steamed rice. It’s one of my favorite foods to make this time of year.
What Is Japanese Cream Stew (White Stew)?
Japanese cream stew is a simple meal to make, though the rich, savory flavor feels anything but simple. If you’ve ever had Japanese curry, this cream stew is not so different in terms of preparation and plating.
Flavor: The layers of flavor in this dish come from sautéed chicken, onions, carrots, potatoes, and mushrooms. For rich, savory thickness, we add béchamel, which is essential for this recipe. Ease: After you chop the chicken and vegetables into bite-size pieces, all you have to do is throw everything into one pot and let it simmer. It doesn’t get much easier than that! Simmering: Once the meat and vegetables come to a boil, let it simmer for about 10 minutes before adding in your béchamel. Don’t overcook—we want the vegetables to hold their shape! Time: From start to finish, this meal takes no more than an hour.
Since its emergence in Japan in 1947 (more on this below), cream stew has become a classic yoshoku dish. This means it’s “a Japanese adaptation of a Western dish.” Just like boxed curry, you can find cream stew mix at Japanese grocery stores. But I guarantee you’ll never reach for the box again once you realize how rewarding and delicious it tastes when made from scratch!
When Was Cream Stew Created?
While simmered dishes (nimono 煮物) have been a part of Japanese cuisine for a long time (e.g., kakuni, oden, satoimo no nimono), it wasn’t until Japan’s Meiji Era (1868–1912) that simmered dishes began featuring poultry and other types of meat. Until then, it was more common to have fish and vegetables in your nimono. The Japanese Cream Stew recipe I’ll show you how to make today did not exist in Japan until after 1945. Powdered milk, supplied by the U.S. government after World War II, was thought to be a calcium-rich remedy for children’s malnutrition. The Japanese thickened it with flour to make a white-colored stew with chicken and vegetables. It soon became a popular part of Japan’s school lunches. Almost 20 years after cream stew (or white stew) made its debut in Japan in 1947, home cooks could access it, too, thanks to one of Japan’s largest food manufacturers: House Foods. Similar to the boxed curry cubes you can find in Japanese grocery stores, instant cream stew mix in boxes from House Foods made for quick, comforting meals at home.
What You Need To Make Cream Stew
Béchamel Sauce
The silky texture and light color of Japanese cream stew are the results of a béchamel, which is a base made from all purpose flour, unsalted butter, and whole milk. Béchamel is considered one of the building blocks of classic French cuisine. It not only thickens your sauce, it adds richness without heaviness.
Dutch Oven/Large Pot
This meal comes together in one pot, making it the perfect dish for busy weeknights. Unlike other stews or braising recipes, there is no long simmering time required here. All you need is a Dutch oven (or any large pot) so that there’s plenty of room to sauté your meat and vegetables before adding broth.
Chicken or Vegetable Broth
With broth as the base liquid for this stew, you get the added bonus of flavor and nourishment. If you prefer using vegetable stock or broth over chicken broth (or if that’s what you have on hand), it will work fine. Both options will be complementary to the meat and vegetables.
Meat and Vegetables
Prepping these ingredients in advance makes cooking this stew even easier. I like to have my vegetables—onions, carrots, Yukon gold potatoes, crimini mushrooms and broccoli—chopped, prepped, and set aside so that once the chicken is almost fully cooked (80%), I just throw them in the pot. This dish is fairly versatile when it comes to vegetables, but if you’re willing to try it, I highly recommend sticking to the ones I list in the recipe for the authentic taste of Japanese cream stew!
How To Make Japanese Cream Stew
Shortcut: Store-bought Instant Cream Stew Mix (Roux)
In Japan, you can find instant cream stew mix that looks like this. All you need to do is to add the cream stew roux into the broth. All the kids learn how to cook Japanese curry and cream stew this way. Even though it’s not made with 100% “natural” ingredients, I’m not against using this. I personally think it’s a great way to learn how to cook a home-cooked dish with the help of the pre-mixed roux, and in my opinion, it’s better than buying fast food. But, if you are up for it, making your own béchamel sauce from scratch is always the best. My recipe below will show you exactly how.
How To Serve Cream Stew
Once your stew has finished simmering, let it cool to room temperature to really let the flavors meld and the sauce thicken. Serve it in a wide bowl with freshly steamed rice and enjoy! This stew is also delicious with crusty bread—guaranteed to warm you right up. If you want to freeze any leftovers, remove the potatoes (the texture changes once frozen) before you pack away your cream stew to save for another night. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The original post was published on February 16, 2011. The post has been republished in December 2020 with a new recipe, new images, and updated content.
