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!Â
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
- 1.5 cups chicken (cooked, if uncooked brown in the pan first)
- 1 bunch komatsuna (roughly 2 cups, chopped into 1/2in pieces)
- 2 small carrots (peel and sliced 1/4in thick)
- 3 cups small potatoes (just over 1 cup worth)
- 4 cups whole milk
- 1/4 cup saikyo miso ((or as a substitute, white miso paste + 1–2 Tbsp of sugar to taste))
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 2–4 tsp soy sauce (to taste)
Instructions
- If using raw chicken, on medium high heat prepare a large pot or deep pan and add butter and olive oil.
- Cut chicken into small pieces and saute with salt and pepper until lightly browned. Remove and set aside.
- 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.
- Add in potatoes and carrots to the pot and allow to slightly brown.
- Once vegetables begin to brown, add in 1/4 cup flour and mix to prevent burning.
- Once flour has begun to turn a light brown color, add in milk and batches, roughly 1 cup at a time.
- After all the milk has been added, add in komatsuna and simmer for about 10 minutes.
- Turn off heat and add in soy sauce and miso paste and mix thoroughly to dissolve all the miso paste.
- Taste and add in additional soy sauce or salt to taste.
- Serve with white rice!