How to Cook Japanese White Cream Stew

     This week, I cooked Japanese Cream Stew (クリームシチュー) for dinner. It was creamy and so delicious! Cream stew is one of the most popular Japanese dishes. I think everyone likes it regardless of race. Even if you don't like traditional Japanese food, I am sure you will absolutely like it. :)  If you want to cook cream stew easily, you can also use Japanese Cream Stew Sauce Mix (Indeed, I usually use cream stew sauce mix.). However, this time, I cooked this cream stew from scratch. :) Anyway, I'm going to share how to cook Japanese cream stew from scratch with you. :)  

Ingredients (6 Servings)

1 Tablespoon of Oil
1 Tablespoon of Butter 
3 Cloves of Garlic (Sliced)
1 lb of Chicken Thigh (Chopped)
1 Onion (Sliced)
1 Potato (Sliced)
1/2 Bunch of Celery (Chopped)
1 Cup of Baby Carrots
3 Tablespoons of All Purpose Flour
500 ml (16.9 fl oz) of Milk
500 ml (16.9 fl oz) of Water
3 Teaspoons of Chicken Stock Powder
1/2 Cup of Cheddar Cheese
Nip of Black Pepper
Parsley (Optional)


1. Heat oil, butter and garlic in a pan over high heat. Stir-fry chicken, onion, potato, celery and carrots for about 5 minutes.

2. Turn off the heat. Add flour and stir them thoroughly.

3. Add milk, water and chicken stock powder.

4. Cover the lid and simmer them until vegetable has cooked. 

5. Add cheese and stir them well. Sprinkle black pepper. 

6. Serve and Garnish with parsley.  Enjoy! You can eat it with steamed rice or bread.

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