Japanese cream stew

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This cream stew recipe is a nostalgic Japanese favourite, packed with seasonal mushrooms for an earthy finish. The stew is flavoured with koji seasoning, a sweet yet salty fermented rice that gives the dish its authentic flavour. If short on time, you can buy pre-prepared koji seasoning instead of making your own.

First published in 2016

Cream stew, or white stew, is a typical yōshoku dish, which refers to a style of Western-influenced cooking in Japan. Simmered or stewed dishes have existed in Japan for centuries, but the concept of a milk-based stew first appeared in Japan around the latter half of the 1960s. It's a nostalgic dish for many adults and especially popular with kids. In this recipe, the addition of koji elevates the flavour to something a little more refined.

Koji is a type of Japanese seasoning used for centuries as a condiment in a wide variety of dishes. Made from rice malt and salt, it lends an authentic flavour to this stew. Koji has seen a resurgence in popularity in recent years, thanks in part to the rise in popularity of fermented foods.

Resembling porridge, koji takes on a faintly sweet flavour from the rice. It has a sweet and salty taste, a delicate fermented aroma and can come in a purée, paste, set or even powdered state.

Autumn is my favourite season for food. As temperatures fall, I find myself craving hearty soups and long-simmered dishes packed with umami. It's the season for sweet kabocha (Japanese pumpkin) and luscious Japanese mushrooms. That's why I've used mushrooms instead of chicken in this recipe for a more autumnal feel.

Ingredients

Metric

Imperial

Stew ingredients

White sauce

  • 30g of flour
  • 2 tbsp of butter
  • 450ml of milk
  • 30g of cheese, grated

Koji

Method

1
To begin, make the koji. If preferred, you can buy premade koji seasoning to save time – you will need 50ml for this recipe
2
Mix the rice koji with the salt, add the water and mix through. Place in a container
3
Place a lid on the container, making sure you leave a small fraction of the lid open so any gases that are produced can escape. Place in a warm area like an airing cupboard
4
Stir once a day for 2–3 days, then leave to ferment for 1 week to 10 days. Consume as soon as possible after this time
5
To make the stew, heat the oil in a large pan and sauté the onions until softened
6
Add the potatoes and the dashi, bring to the boil for a minute and then reduce to a simmer
7
Add the carrots to the saucepan and simmer for another 20 minutes
8
In a separate medium pan, prepare the roux. Melt the butter over a low heat. Add the flour, stir well with the butter and cook out for 2 minutes. Pour in a splash of the cold milk
9
Whisk until smooth, still over a low heat. Gradually whisk in the remaining milk, ensuring all of the milk is gradually absorbed to create a creamy white sauce. After 5 minutes, increase the heat until the mixture thickens and bubbles. Add 50ml of the koji seasoning
10
Add the roux to the stew, stir in the broccoli and mushrooms and bring to a gentle boil for a further 2–3 minutes. Check the seasoning for salt and pepper then serve immediately
First published in 2016

Brazilian food and travel blogger, living in London.

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