← Nouns Cooking · Japanese

Ingredients

• 400 g boneless chicken thighs, cut into bite-size pieces
• ½ tsp salt, for the chicken
• 1 pinch Black pepper
• 1 tbsp Vegetable oil
• 1 Onion, cut into wedges
• 1 Carrot, cut into chunky pieces
• 2 Potato, cut into large chunks
• 100 g button mushrooms, halved
• 480 ml chicken stock
• 1 Bay leaves
• 30 g Butter
• 4 tbsp Plain (all-purpose) flour
• 480 ml Milk, warmed
• ½ Broccoli, cut into small florets and blanched
• 1 pinch Nutmeg (optional)

Method

1. Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high heat and cook the chicken for 3–4 min until lightly browned.
2. Add the onion, carrot, potato and mushrooms and stir for 2 min. Pour in the stock, add the bay leaf and bring to the boil.
3. Simmer, partly covered, for 15 min, skimming off any foam, until the potato is tender and the chicken is cooked through.
4. Meanwhile, melt the butter in a small pan over medium-low heat, stir in the flour and cook for 2 min. Whisk in the warm milk gradually and cook for 3–4 min until you have a smooth, thick white sauce.
5. Stir the white sauce into the stew and simmer gently for 5 min until creamy. Season with salt, pepper and a little nutmeg.
6. Add the blanched broccoli just before serving so it stays green. Serve with rice or crusty bread.

Tips

• Japanese supermarkets sell cream stew roux blocks: add about 4 cubes off the heat instead of making the white sauce.
• Contains wheat and dairy.

Sources

Written in our own words after cross-checking these recipes:

Japanese Cooking 101 RecipeTin Japan Chopstick Chronicles Just One Cookbook