Japanese cream stew

30 minutes


Stew ingredients

  • 2 tbsp of oil, flavourless
  • 100g of shiitake mushrooms, fresh
  • 50g of oyster mushrooms, fresh
  • 1 white onion, sliced
  • 2 potatoes, peeled, sliced and cubed
  • 3 carrots, peeled and sliced
  • 1/2 broccoli, florets only
  • 400ml of mushroom dashi

White sauce

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


  • 300g of dried rice koji
  • 90g of salt
  • 450ml of water


To begin, make the koji. If preferred, you can buy premade koji seasoning to save time – you will need 50ml for this recipe
Mix the rice koji with the salt, add the water and mix through. Place in a container
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
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
To make the stew, heat the oil in a large pan and sauté the onions until softened
Add the potatoes and the dashi, bring to the boil for a minute and then reduce to a simmer
Add the carrots to the saucepan and simmer for another 20 minutes
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
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
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