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Kabocha no cream shichu Recipe – How to make Japanese pumpkin cream stew


Cream stew is one of the most popular Yoshoku, and alsl the home-meal in Japan.
Many people put this white creamy sauce on the rice, like curry, but it’also nice with bread of course.
We often add potato, carrot, onion, and chicken for this dish so it’s white color, but it’s Kabocha season so I made pumpkin ver. today.

You can find the Japanese cream stew roux next to the curry roux here in Japan, but home-made one tastes much more nice so please try it :)


300g Chicken wing ( or chicken tigh)
1/4 Kabocha (Japanese pumpkin)
1/2 sweet potato
1 carrot
2 potatoes
1 bloccoli, boiled
1.5 onion, sliced

400cc water
600cc milk
4 Tbs. butter
3 Tbs. flour
1.5 Tbs. of vegetable bouillon powder


  1. Cut the pumpkin, carrot, sweet potato, potato into bite-size pieces.
    Place all these vegetable, chicken, and water in the pressure cooker, bring to pressure with high heat. Turn the heat to lower heat then cook for 5 minutes. Leave it until the pressure is gone.

  2. Place butter and sliced onion in the another pan, cook it until the onion became soft.


Add the flour in the pan and cook another few minutes, then add all the milk and bouillon powder.
When it became sticky, then stop the gas.


  1. Add all the (2) in the (1), then simmer for 5-10minutes. Salt them to adjust the taste.


  1. Serve it with rice (or bread), place some boiled bloccoli on top, and enjoy :)


5 thoughts on “Kabocha no cream shichu Recipe – How to make Japanese pumpkin cream stew

  1. I think I can taste that. We make similar dish here at home, but instead of milk, we use coconut milk. ( canned )

  2. I’m glad you posted this recipe. I’ve noticed there’s a lot of inexpensive kabocha even in the US right now, but I don’t know many things to do with it. I will try this recipe next time we have a cold day. :)

    1. Thank you for your comment! Kabocha is very creamy an sweet, so I often use it to make sweets, or just steam.
      Hope you like the taste :)!

  3. I made this today! I had to cook a little differently because I don’t have a pressure cooker, but it turned out nicely. Thank you for this recipe! :)

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