Cream stew

Cream Stew is a popular dish in Japan, known for its creamy, white sauce and hearty ingredients. It is a type of Yōshoku, a style of Western-influenced cooking in Japan.

History

Cream Stew originated in the post-World War II era, when Western-style dishes began to gain popularity in Japan. It is a part of Yōshoku cuisine, which is a fusion of Western and Japanese culinary traditions.

Ingredients

The main ingredients of Cream Stew are chicken, carrots, potatoes, and onions. The dish is characterized by its creamy white sauce, which is typically made from butter, flour, and milk. Some variations may also include mushrooms, green peas, and other vegetables.

Preparation

To prepare Cream Stew, the chicken and vegetables are first sautéed in butter. Flour is then added to create a roux, which is cooked until it turns a golden brown color. Milk is gradually added to the roux, while stirring continuously, to create a thick, creamy sauce. The chicken and vegetables are then simmered in the sauce until they are tender.

Serving

Cream Stew is typically served hot, often with a side of rice or bread. It is a popular dish in the colder months, and is often found on the menus of family restaurants and school cafeterias in Japan.

Variations

There are many variations of Cream Stew, with different regions in Japan having their own unique versions. Some variations may include seafood, such as shrimp or scallops, instead of chicken. Others may use different types of vegetables, or add additional ingredients such as cheese or herbs.

See also

• Yōshoku
• Japanese cuisine
• Stew

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