Cream stew is one of my favorite winter time dishes. This easy and simple recipe uses saikyo miso which 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!
Japanese Chicken Stew
Stew reminds me of winter. It’s always warm and hearty.
This dish is 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 (which is why I made some posts on not to waste okara which you may or may have not read in the past).
So I saved a step by using those chicken wing pieces just for this demo though.
I understand saikyo miso may be difficult to find, but you can substitute with white miso.
What is Saikyo Miso?
Saikyo miso is a type of miso that is mild and sweet and has less sodium. It is a type of white miso so if you have a hard time finding this ingredient or it is unavailable, white miso is the next best thing.
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 fair 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 recipe. I’m telling you, this is one creamy, delicious tasting and easy-to-make stew that is sure to impress. If you get a chance to try this recipe. and let me know what you think!
Let me know your thoughts!