A Western Influenced Japanese Stew.....Delicious!

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Make A Western Influenced Japanese Stew.....Delicious!

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 influenced by Western culinary culture.  When most people think of stews, they think heavy, darker, thicker and of course savory.  This recipe has  those wonderful flavor profiles and qualities along with what I have come to expect from Japanese dishes....beauty, harmony and freshness.

Japanese Cream Stew

Serves 4

Total time:  30 minutes

Ingredients

Stew

2 tbsp of oil (flavorless)

4 oz of shiitake mushrooms, fresh (whole, halved or quartered depending on size)

2 oz of oyster mushrooms, fresh (whole, halved or quartered depending on size)

1 white onion, sliced

2 potatoes, peeled, sliced and cubed

3 carrots, peeled and cut on the diagonal about 1/2 inch or less

1/2 head broccoli, florets only

14 oz of mushroom dashi (available at most grocers and Asian markets)

White Sauce

3 tbsp of flour

2 tbsp of butter

450ml of milk

3 tbsp of cheese, grated

Koji

3-4 tbsp koji seasoning (available at most grocers and Asian markets)

Directions

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.

White Sauce

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 3 tbsp of the koji seasoning. Taste and add a little more koji if you like.

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.

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