00:13Hello, it's Yuto from SachiRecipes.com. In today's video, I'm going to show you how to make creamy
00:20Japanese white stew from scratch. It's a great recipe for winter. Let's get right into it.
00:28300 grams of chicken thigh, or you can use chicken breast if you prefer. Or this recipe
00:34can even be made with salmon. 100 grams of broccoli, 2 medium-sized potatoes,
00:431 carrot, 1 red bell pepper, 1 white onion, 2 tablespoons of all-purpose flour,
00:522 tablespoons of white wine, 1 teaspoon of chicken stock cube, which is about half tablespoon,
01:01400 milliliters of milk, 2 tablespoons of double cream, 2 tablespoons of olive oil,
01:101 pinch of salt, a pinch of black pepper,
01:151 tablespoon of grated cheese, preferably hard cheese,
01:2010 grams of unsalted butter, 1 half teaspoon of parsley for garnish.
01:26Cut the carrot, potato and broccoli into bite-sized pieces. I personally prefer slightly smaller than
01:34bite-sized chunks. Slice the onion and cut the red bell pepper into 3cm squares.
01:44Roughly cut the chicken into bite-sized pieces if you're not using a pre-cut one. Sprinkle the chicken
01:52with a pinch of salt and a pinch of pepper and 1 tablespoon of flour and mix well.
02:14Heat a pan on medium-high and add a tablespoon of olive oil.
02:20Let's see!
02:21Sear the chicken pieces in the pan and fry until browned on all sides.
02:46Take the chicken out of the pan and set aside.
02:51Using the same pan, add another tablespoon of oil and fry the onions, carrot, red pepper
02:59and potato together for 4-6 minutes or until the onions have softened.
03:06Keep stirring from time to time to prevent vegetables from being stuck at the bottom.
03:22Put the chicken back into the pan and add 2 tablespoons of white wine, add another tablespoon
03:31of flour and cook for about 3 minutes.
03:46Add the chicken stock cube and 4ml of milk and mix.
04:13Once mixed, add the grated cheese and butter and broccoli.
04:24Mix again and add the 2 tablespoons of cream.
04:41Simmer for 7-10 minutes until carrots and potatoes are softened.
04:47By the way, do you like stew?
04:50Do you have a go-to stew recipe to make in winter in your country?
04:54Sure, we do like warming stews in the cold winter and it's no different in Japan too.
05:02There are mainly 2 popular types of stews in Japan.
05:06Brown beef stew and creamy white chicken stew.
05:09Japanese cream stew is one of many yôshoku dishes.
05:13Yôshoku means Japanese dishes that originated from the west.
05:18This dish is probably somewhat similar to the French stew called Blanc-e-douveau if I pronounce it correctly.
05:27Lots of yôshoku actually originated from French cuisine by the way.
05:32However, the main difference between the French version and the Japanese version is that Blanc-e-douveau is made with
05:41veal rather than chicken.
05:46Also, because Japanese cream stew is supposed to be a family dish, it uses less sophisticated ingredients so that kids
05:55can enjoy it too.
05:57Cream stew is popular enough to be part of school lunch in Japan too.
06:03I had it for lunch many times when I was at school.
06:06These days, pre-made white stew stock cubes are often used, especially for home cooking,
06:12but it's very easy to cook from scratch as well, as you have seen.
06:18Okay, enough talking here, I'll speed it up now.
06:29After simmering until carrots and potatoes are softened,
06:33garnish with parsley and serve with warm baguette, maybe.
06:44Here it is, quick and easy Japanese cream stew.
06:50Thank you very much for watching today's video.
06:53If you want to check out written version of this recipe, the link is in the description below.
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