Cream Stew (Kurimu Shichu)
This creamy, hearty, and delicious Japanese Cream Stew is a popular western-style (yoshoku) dish consisting of chicken and vegetables with a savory white sauce. Cooked in the Instant Pot, it's a true comfort food in cold winter months! Course: Main Course. Cuisine: Japanese. Author: Nami (Just One Cookbook).
Ingredients
| 1 lb | 455 g | chicken thigh |
| 0.5 tsp | 2.5 ml | salt (kosher or sea salt) |
| — | freshly ground black pepper | |
| 2 | potatoes (russet) | |
| 1 | carrot | |
| 1 | onion | |
| 5 | mushrooms | |
| 1 head | broccoli | |
| 1 tbsp | 15 ml | olive oil |
| 1 tbsp | 15 ml | unsalted butter |
| 1.75 cup | 420 ml | chicken broth |
| 1 | bay leaf | |
| 3 tbsp | 45 ml | unsalted butter (white sauce) |
| 3 tbsp | 45 ml | all-purpose flour |
| 0.125 tsp | 0.6 ml | white pepper powder |
| 1 tsp | 5 ml | salt (white sauce) |
| 1 cup | 240 ml | milk |
Instructions
Prep Time: 20 mins. Cook Time: 1 hr. Total Time: 1 hr 20 mins. Servings: 4.
Prepare Stew Ingredients
- Peel and cut each potato into bigger chunks (to keep their shape when serving).
- Peel the carrot and cut into smaller chunks (Rangiri cutting technique).
- Cut the onion in half lengthwise, then each half into 6 wedges, then in half widthwise.
- Slice the mushrooms and cut the broccoli into florets.
- Cut the chicken thighs into smaller pieces (Sogigiri technique) and season with salt and freshly ground black pepper.
To Cook Ingredients in Instant Pot 6. Press Sauté and heat 1 Tbsp olive oil and 1 Tbsp unsalted butter. 7. When hot and the butter is melted, add the chicken and stir to coat with oil. 8. Add the onion, carrot, mushrooms, and potatoes. 9. Add the chicken broth and 1 bay leaf. 10. Close the lid and set HIGH pressure for 2 minutes, with the steam release at Sealing.
To Blanch Broccoli 11. While pressure cooking, bring water to a boil, add a pinch of salt and the broccoli florets. Cook until tender but not overcooked, then transfer to ice water, drain, and set aside.
To Make White Sauce (Béchamel) 12. In a saucepan, melt 3 Tbsp butter over medium heat without browning. Microwave 1 cup milk until warm. 13. Add the flour and stir quickly and constantly with a whisk; cook 3-4 minutes without browning. 14. Pour a small amount of warm milk at a time, stirring as it thickens; gradually add the rest, whisking until smooth. Cook, stirring, until bubbling and thickened. 15. Lower the heat, add white pepper and salt to taste, cook 2-3 minutes, then remove from heat.
Once Pressure Cooking Is Done 16. Let the pressure release naturally for 15 minutes, then quick-release the remaining steam. Open and check a potato with a skewer. 17. Ladle out 1 cup of soup from the stew. Put the white sauce back on the stove on low heat, add several tablespoons of the soup and whisk well; gradually add the rest of the soup, stirring constantly. 18. Return the white sauce to the Instant Pot and gently mix with the stew. 19. Press Sauté and Adjust to Less heat. The stew will thicken as it heats. Season with freshly ground black pepper and discard the bay leaf. 20. Add the blanched broccoli and heat through. Serve steamed rice on one side of the bowl and pour the cream stew on the other side.
Recipe Notes If using a packaged Cream Stew Roux, place 1/2 package of roux on top of the ingredients (do not mix in) and close the lid to cook; after cooking, stir and add more cubes for desired consistency. If not using an Instant Pot, double the broth (3.5 cups/800 ml) and cook 20 minutes over the stove. Recipe by Namiko Chen of Just One Cookbook.