Japanese Cream Stew with Saikyo Miso and Chicken

Cream stew is one of my favorite winter time dishes. Adding in saikyo miso makes this an extremely rich yet delicate stew, that is full of umami. If you’ve never tried Japanese cream stew before, this is absolutely one I’d recommend starting with. With few ingredients and minimal preparation, the results are outstanding. But don’t take it from me, try it out yourself! 

How to Make Japanese cream stew with saikyo miso and chicken-5

Chicken Stew 

Stew reminds me of winter. It’s always warm and hearty.

The perfect answer to winters bitter cold.

Especially in Japan and the regions where it snows.

For the chicken, I normally brown it before cooking the vegetables and making the roux.

But today, I cheated.

I had made a pork-chicken stock for another recipe and saved the chicken pieces.

Yes they didn’t have much flavor, but I hate to waste food.

So I saved a step by using those chicken wing pieces.

I understand saikyo miso may be difficult to find, but you can substitute with white miso.


Stew from Scratch versus Blocks or Powder

It wasn’t until the last few years that I began cooking stew, curry and mapo tofu from scratch.

The reason being that these Japanese (style) dishes, often come in super convenient sauce mixes that are ready to use.

All you need for those is the meat, vegetables and water and you have your dinner.

I hate to say it but, those premade mixes have a lot of preservatives and color additives that aren’t so healthy for you.

Now, I’ve eaten my fare share of those boxes and mixes and am happy to say that for the most part those days are over.

Especially after discovering how simple it is to make these dishes from scratch.

You can make just as good if not better tasting version of stew, curry and mapo tofu in the same amount of time. (Almost) 

The 5-10 minutes of extra prep in my opinion is worth it.

And I’m sure that’s why you’re here.

You’re not looking to cook from a box now, are you?


Anyways, here ‘s the live impromptu broadcast replay of me making the Japanese cream stew with miso. I’m telling you, this is one creamy and delicious tasting stew that is sure to impress. If you get a chance to try it, let me know what you think!


Let me know your thoughts!

Print Recipe
Japanese Cream Stew with Saikyo Miso and Chicken BigOven - Save recipe or add to grocery list Yum
How to Make Japanese cream stew with saikyo miso and chicken-4
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
How to Make Japanese cream stew with saikyo miso and chicken-4
  1. If using raw chicken, on medium high heat prepare a large pot or deep pan and add butter and olive oil.
  2. Cut chicken into small pieces and saute with salt and pepper until lightly browned. Remove and set aside.
  3. Add in onions, a dash of salt, and saute for 3 minutes. Meanwhile, cook carrots and potatoes in the microwave for 3 minutes to soften.
  4. Add in potatoes and carrots to the pot and allow to slightly brown.
  5. Once vegetables begin to brown, add in 1/4 cup flour and mix to prevent burning.
  6. Once flour has begun to turn a light brown color, add in milk and batches, roughly 1 cup at a time.
  7. After all the milk has been added, simmer for about 10 minutes.
  8. Turn off heat and add in soy sauce and miso paste and mix thoroughly to dissolve all the miso paste.
  9. Taste and add in additional soy sauce or salt to taste.
  10. Serve with white rice!

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2 thoughts on “Japanese Cream Stew with Saikyo Miso and Chicken

  • February 3, 2018 at 8:04 pm

    So true about those mixes. While they are “convenient” they are laden with so many other not good things for you.

    This is a good reminder to make my own curries etc.

    This dish looks great. I would have to make some substitutions but yums!


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