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 bloccoli, boiled
1.5 onion, sliced
4 Tbs. butter
3 Tbs. flour
1.5 Tbs. of vegetable bouillon powder
- 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.
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.
- Add all the (2) in the (1), then simmer for 5-10minutes. Salt them to adjust the taste.
- Serve it with rice (or bread), place some boiled bloccoli on top, and enjoy