Japanese Cream Stew (known as “Kuriimu Sutū” in Japan) is a rich, comforting dish that combines tender chicken, vegetables, and a creamy, flavorful broth. This heartwarming dish is similar to a Western-style chicken stew but has a distinct Japanese twist with the use of a homemade white sauce (béchamel) and seasonings like nutmeg and white pepper. The stew is typically served with steamed rice or crusty bread on the side, making it a filling and satisfying meal perfect for colder days or family gatherings.

Full Recipe: 

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken thighs (2–4 pieces, depending on size)

• ½ tsp Diamond Crystal kosher salt (for the chicken)

• Freshly ground black pepper

For the Vegetables:

• 1 head broccoli (4 oz, 120 g)

• 1 tsp Diamond Crystal kosher salt (for the broccoli)

• 1 onion (11 oz, 312 g)

• 2 carrots (9 oz, 255 g)

• 2 Yukon gold potatoes (16 oz, 453 g)

• 6 cremini mushrooms (3 oz, 85 g)

For Cooking:

• 1 Tbsp unsalted butter

• 1 Tbsp extra virgin olive oil

• 2 cups chicken or vegetable stock

• 2 bay leaves

For the Homemade White Sauce (Béchamel Sauce):

• 3 Tbsp unsalted butter

• 1 cup whole milk

• 3 Tbsp all-purpose flour

• 1 tsp Diamond Crystal kosher salt

• ⅛ tsp white pepper powder

• ⅛ tsp ground nutmeg

For the Instant Cream Stew Mix (Optional):

• 1 box Japanese Cream Stew Mix (optional; skip if making homemade white sauce)

For Finishing the Stew:

• 2 Tbsp heavy cream (optional)

• 1 tsp Diamond Crystal kosher salt (to taste)

Directions

To Prepare the Chicken:

1. Cut the boneless, skinless chicken thighs into 1½-inch pieces of even thickness using a slanted knife cut called “sogigiri” in Japanese. This technique helps the chicken cook evenly and faster.

2. Season the chicken with ½ tsp kosher salt and freshly ground black pepper.

To Blanch the Broccoli:

1. Cut the broccoli into florets and bite-size stem pieces.

2. Boil a pot of water, adding 1 tsp kosher salt. Add the stem pieces first and cook for 1½ to 2 minutes, then add the florets and cook for an additional 2 minutes, or until almost tender. Avoid overcooking as the broccoli will continue cooking when added to the stew.

To Prepare the Other Ingredients:

1. Slice the onion into wedges, separating the layers.

2. Peel and cut the carrots at an angle into 1½-inch pieces using the “rangiri” cutting technique.

3. Cut the Yukon gold potatoes into 1½-inch chunks, leaving the skins on.

4. Trim the stems from the cremini mushrooms and slice the caps thinly.

To Cook the Ingredients:

1. In a large pot, heat the unsalted butter and extra virgin olive oil over medium heat. Add the chicken and sauté until about 80% cooked through.

2. Add the onion and stir to cook until the chicken is no longer pink.

3. Add the potatoes and carrots, coating them well with the oil and chicken juices in the pot.

4. Pour in 2 cups of chicken or vegetable stock and add the bay leaves. Cover the pot and bring it to a boil on medium heat.

5. Once boiling, reduce the heat to a simmer and skim off any scum or foam from the surface.

6. Add the mushrooms and continue to simmer, covered, for 15 minutes.

To Make the Homemade White Sauce (Béchamel Sauce):

1. In a small saucepan, heat 3 tbsp unsalted butter over medium-low heat until fully melted. Meanwhile, heat 1 cup of whole milk until warm.

2. Add 3 tbsp all-purpose flour to the melted butter and stir constantly to form a roux. Cook for 5 minutes, ensuring the flour does not brown.

3. Gradually add the warm milk to the roux, stirring vigorously to avoid lumps. Continue adding milk, a little at a time, until the sauce is smooth and thickened.

4. Season the sauce with 1 tsp kosher salt, ⅛ tsp white pepper, and ⅛ tsp ground nutmeg. Set aside.

To Combine the White Sauce and Cooking Broth:

1. Check the potatoes for doneness by inserting a skewer; they should be tender but not breaking apart.

2. Slowly add the homemade white sauce into the stew, stirring gently to incorporate. If using the store-bought Japanese cream stew mix, dissolve the cubes in a ladleful of hot broth and add to the pot.

3. Optionally, stir in 2 tbsp heavy cream for a richer texture. Season with kosher salt to taste.

4. Simmer uncovered for another 5–10 minutes on low heat. Let the stew cool to room temperature for better flavor melding and thickness.

To Serve:

1. Before serving, add the blanched broccoli to the stew and reheat over low heat. Avoid boiling to keep the broccoli vibrant and crisp.

2. Serve the stew in individual bowls, optionally accompanied by steamed rice or crusty bread for a complete meal.

Nutrients

• Calories: 322 kcal per serving

• Carbohydrates: 29g

• Protein: 20g

• Fat: 15g

• Saturated Fat: 7g

• Polyunsaturated Fat: 1g

• Monounsaturated Fat: 5g

• Trans Fat: 1g

• Cholesterol: 96mg

• Sodium: 596mg

• Potassium: 903mg

• Fiber: 5g

• Sugar: 8g

• Vitamin A: 7552 IU

• Vitamin C: 39mg

• Calcium: 117mg

• Iron: 2mg

The Richness of the Creamy Broth

The creamy, velvety broth in Japanese Cream Stew is what sets this dish apart from other stews. Unlike traditional chicken stews that often have a thinner broth, this stew features a rich, luscious sauce made with a homemade white sauce (béchamel). The white sauce is carefully prepared by cooking butter and flour together to form a roux, which is then combined with warm milk to create a smooth and thickened base. The addition of nutmeg and white pepper gives the broth a subtle but comforting warmth, enhancing the overall flavor without overpowering the dish.

This creamy base is what makes Japanese Cream Stew feel luxurious, as it coats the chicken and vegetables, creating a rich mouthfeel that’s both indulgent and satisfying. The white sauce ties together the flavors of the other ingredients, creating a harmonious and well-balanced stew. For an extra touch of richness, heavy cream can be added to the broth, giving the dish a more decadent texture that is sure to please those who love creamy comfort foods.

The Tenderness of the Chicken

Chicken thighs are the preferred cut for Japanese Cream Stew, as they are tender, juicy, and full of flavor. The thighs hold up well in stews, retaining their moisture and rich taste even after simmering in the broth for an extended period. They provide the perfect protein base for the dish, offering a satisfying texture that complements the creamy sauce and vegetables.

To ensure that the chicken cooks evenly and quickly, the thighs are cut into bite-sized pieces, which allows them to absorb the flavors of the broth while also making them easy to eat. The chicken is first sautéed in butter and olive oil, helping to create a flavorful base while retaining its juiciness. The addition of the chicken to the stew not only infuses the broth with its natural juices but also enhances the overall flavor of the dish, ensuring that every bite is rich and satisfying.

The Vegetables: Adding Texture and Flavor

In addition to the tender chicken, Japanese Cream Stew features a variety of vegetables that add both texture and flavor to the dish. Broccoli, carrots, Yukon gold potatoes, onions, and cremini mushrooms are commonly used, each contributing its own unique taste and texture. The broccoli adds a pop of color and a slight crunch, while the carrots provide a natural sweetness that balances the richness of the cream. The potatoes add a hearty, comforting element to the stew, absorbing the creamy broth and becoming tender as they cook.

Onions and mushrooms round out the vegetable mix, offering savory and earthy notes that complement the other ingredients. The mushrooms contribute a slight umami flavor that enhances the depth of the stew, while the onions provide a mild sweetness that offsets the creaminess of the broth. These vegetables not only enhance the flavor profile of the stew but also contribute to its overall nutritional value, providing fiber, vitamins, and minerals.

The Art of Making a White Sauce (Béchamel)

The homemade white sauce (béchamel) is the secret to the creamy, comforting texture of Japanese Cream Stew. This classic French sauce is made by combining butter and flour to create a roux, which is then gradually mixed with warm milk to form a smooth, thickened sauce. The roux must be carefully cooked to avoid any clumping, and the milk should be added slowly to ensure that the sauce is silky and smooth.

Seasoning the white sauce with nutmeg and white pepper is what gives the dish its unique flavor profile. Nutmeg adds a warm, aromatic touch to the sauce, while the white pepper provides a subtle heat that enhances the richness of the broth. The result is a creamy sauce that perfectly complements the other ingredients, adding richness without overpowering the other flavors.

The homemade white sauce also sets Japanese Cream Stew apart from other chicken stews, as it creates a smooth, velvety texture that elevates the entire dish. While store-bought cream stew mixes can be used for convenience, making the white sauce from scratch allows you to control the flavor and texture of the stew, ensuring that it’s as fresh and flavorful as possible.

A Traditional Comfort Food with a Japanese Twist

While similar to Western-style chicken stews, Japanese Cream Stew has a distinct Japanese twist, thanks to the use of the white sauce and the seasoning of nutmeg and white pepper. This stew is a beloved comfort food in Japan, often enjoyed during the colder months when a rich, warm meal is needed to provide comfort and nourishment. It’s a dish that evokes feelings of home and family, with its creamy broth and hearty ingredients.

The Japanese twist also comes through in the way the chicken is prepared. In Japan, it’s common to cut the chicken into smaller, more uniform pieces to ensure that it cooks evenly and is easy to eat. This attention to detail helps create a stew that’s both delicious and practical, with bite-sized pieces of chicken and vegetables that are perfect for scooping up with rice or bread.

Japanese Cream Stew is a dish that combines elements of Western comfort food with the subtle flavors and techniques of Japanese cooking. It’s a beautiful example of how different culinary traditions can come together to create something unique and special.

Serving Japanese Cream Stew

Japanese Cream Stew is typically served with steamed rice or crusty bread, both of which help to soak up the creamy broth and provide a satisfying accompaniment to the dish. The rice is often served on the side, allowing diners to ladle the stew over the top, while the bread can be used to dip into the rich sauce, making it a perfect dish for sharing.

The stew can also be garnished with fresh herbs or a sprinkle of pepper to add a bit of color and flavor to the dish. The creamy broth and tender chicken pair perfectly with the freshness of the herbs, creating a balanced and harmonious meal that’s both comforting and flavorful. Japanese Cream Stew is a great dish for family gatherings, casual dinners, or as a hearty meal to enjoy with loved ones.

Why This Dish Works So Well

What makes Japanese Cream Stew so appealing is its perfect balance of flavors and textures. The rich, creamy broth, made from a homemade white sauce, provides a luxurious base for the tender chicken and vegetables. The nutmeg and white pepper add a subtle warmth to the dish, enhancing the flavors without overpowering them. The vegetables, including potatoes, carrots, and broccoli, provide texture and balance, while the chicken offers a hearty protein element that makes the stew filling and satisfying.

The versatility of the dish is another reason why it works so well. While the recipe traditionally includes chicken, it can easily be adapted to suit different dietary preferences by using other proteins like pork, beef, or tofu. The vegetables can also be adjusted based on what’s in season or what you have on hand, making this stew a flexible and customizable meal that can be enjoyed year-round.

Conclusion

Japanese Cream Stew is a comforting and satisfying dish that combines tender chicken, creamy vegetables, and a rich, velvety broth. The use of homemade white sauce, along with the seasoning of nutmeg and white pepper, gives the stew a unique twist on the classic chicken stew. The dish is perfect for cold days, family gatherings, or when you simply want something warm and filling. Whether served with rice or crusty bread, Japanese Cream Stew is a meal that will leave you feeling cozy and content, making it a must-try for anyone looking to add something new and comforting to their recipe collection.