There are cozy chicken dishes, tasty but maybe a tad predictable… and then there’s this Spicy Korean Braised Chicken, known as Dakbokkeumtang. This beloved Korean braised chicken dish is bold, fiery, and unapologetically garlicky. Tender chicken simmers with potatoes and onions in a deeply savory read more
Is it just me, or does this feel like the 17th week of February? The February Doldrums are real, and if you suffer from them too you could use a vibrantly red, meaty, warming one pot dish to ward them off. This Beef Sundubu-Jjigae is read more
Japanese Cream Stew — or kurīmu shichū — is a beloved Japanese home-style dish inspired by Western cream stews, but adapted to local tastes: lighter, adorned with colorful veggies, and beautifully balanced. Tender chicken, carrots, potatoes, mushrooms, and broccoli simmer in a silky white sauce that’s creamy without being heavy, rich without feeling over the top.
It’s the kind of everyday comfort food that shows up on family dinner tables, especially during cooler months — gentle, soothing, and deeply satisfying. In this recipe, you can take the convenient route with a classic and convenient Japanese cream stew roux mix, or go fully from-scratch with a homemade béchamel for a more luxe, old-school finish.
Either way, this is cozy, timeless comfort at its finest, so let’s get into it.
Japanese Cream Stew begins with prepping all the ingredients. It’s a small lesson in the economy and thoughtfulness of Japanese home cooking — vegetables are cut with care and consistency, not just for looks, but so they cook evenly and create a more balanced, satisfying bite in every spoonful.
Start by separating the broccoli florets off the stalks and cut them into bite sized pieces:
Then use a sharp knife to remove the tough outer skin on the stalks. If you think you don’t like broccoli stalks, peeling them can be a revelation:
Cut the stalks into pieces that are similarly sized to the florets:
Next I cut the carrots. I use a Japanese cut known as rangiri, or a rolling cut. This may seem like an extra step but the irregular shape helps the pieces cook evenly, absorb more flavor, and adds a bit of visual charm to the final dish.
Cut the carrots diagonally, turning them a quarter turn after each slice to create rolling, faceted pieces:
Cut the onion half, and then each half into 3 thick wedges:
Wash the potatoes well and then cut the potatoes into bite-sized, uniform chunks:
Trim off the stems of the mushrooms and slice the caps in half:
Once all the vegetables are cut it’s time to cut the chicken. I use thighs because their higher fat content means they don’t dry out in a long simmer. Just like with the vegetables, I take my time cutting them into consistent, uniform pieces.
When everything is prepped I quickly prep the broccoli. This helps it retain its bright green color and also gives it a pleasing crisp-tender texture. Bring a sauce pan of water to boil. Add the broccoli stems first and cook for a minute, and then add the florets and cook for another 2 minutes:
Then drain the broccoli and run cold water over it to stop the cooking:
Now that everything is prepped it’s time to cook! Heat a large, heavy-bottomed pot (I use a Dutch oven) and add the butter and oil. Butter gives the stew rich flavor and the oil helps keep the butter from burning:
Then add the chicken:
Sauté for a couple minutes:
Add all the veggies, except for the blanched broccoli:
Cook for another minute:
And add the bay leaves and stock. Of course a homemade one is always sensational, but a store bought one will work beautifully too, just make sure to get a low sodium one.
Bring to a simmer and then cover the pot:
Traditionally, Japanese cream stew is thickened with a simple béchamel made from butter, flour, and milk, which gives the stew a silky, from-scratch richness. If you love a DIY moment (or just want full control over flavor and seasoning), this is the way to go.
That said… there’s zero shame in reaching for Japanese cream stew roux blocks. They’re convenient, consistent, and honestly delicious—packed with seasoning and designed to create that classic creamy texture with minimal effort. Whether you go homemade or boxed, you’ll still end up with a cozy, luscious stew. I’ve had excellent results with both. Choose your own adventure; there are directions for either method in the recipe card.
This time around I went with a homemade white sauce, which I made while the stew was simmering. I start by bringing the milk to room temperature, either by zapping it briefly in the microwave or briefly heating in a sauce pan.
Then I get started on the roux. A roux is a simple mixture of fat and flour that thickens sauces and stews, giving them body and a silky texture that coats the back of a spoon. I really use to rue the day I had to make a roux from scratch, (see what I did there?) but it’s actually pretty simple once you get the hang of it. Low heat, constant stirring, and equal parts fat and flour are the rules of the day.
Start by melting the butter, and then add the flour:
Whisk the butter and flour together:
Cook for 5 minutes, stirring constantly. We want a light roux, not a dark brown one. A pale blond roux still thickens while keeping the flavor mild and the color light—perfect for a creamy, delicate stew. While continuing to stir add in the garlic, nutmeg, salt, and pepper:
Then remove the roux from the heat and slowly add the milk:
Put the sauce back on the heat and keep stirring until it thickens. One trick I like to use whenever I’m making a thickened sauce made with roux is to use room temperature liquid, not hot. This is because hot milk, stock, etc. will immediately cause the starch molecules to engage and if you’re not whisking like a demon, you’ll end up with the dreaded clumps in your sauce. Using room temperature liquid takes a little longer for the sauce to thicken, but you’ll never have clumpy sauce:
After a few minutes it should be thick enough to coat a spoon:
The final Japanese Cream Stew Stretch. You are going to take this master class level béchamel you made and slowly introduce it to your stew. Instead of dumping the white sauce straight into the stew, we first whisk in a few ladles of hot broth. This loosens the sauce, brings it up to temperature, and guarantees a silky, seamless finish.
Take a couple ladlefuls of the hot stew broth, and stir it into the white sauce:
Once the two sauces have mingled a bit and gotten to know each other, it’s time pour it all into the stew:
Now add in a touch of heavy cream (nothing bad ever happens after that sentence!):
Gently simmer the stew for a few minutes to help the flavors meld, and then add in the blanched broccoli and cook for one more minute, just until the broccoli is heated:
Serve with some rice or some bread for dipping:
This is a slightly longer recipe than I usually post, but the rewards are so worth it. A warming, filling bowl of creamy goodness is just what this time of year needs. I hope it warms up your home too. Let me know what you think and don’t forget to tag us in your pics @funkyasiankitchen, we love seeing your creations!
For more warming bowls, check out my Lemongrass Shrimp Noodle Soup or this quick and easy Hot and Sour Soup.
Ingredients:
For the White (Bechamel) Sauce- If you are making this from scratch:
If you are using Instant White Sauce:
Prepare the Ingredients
Cut the chicken thighs into large 1 ½ inch pieces. Season the chicken with ½ teaspoon sea salt and freshly ground black pepper.
Cut the broccoli into florets and stalk pieces: First, cut the head away from the stalk and into bite-sized florets. Then, peel the stem‘s tough outer skin and cut it into small pieces similar in size to the florets.
Trim, peel, and then cut the onion in half lengthwise and then into 6 wedges.
Peel and trim the carrots. Then cut the carrots at an angle into 1½-inch pieces, turning the carrots a quarter turn between cuts.
Scrub the potatoes well and then cut them into 1½-inch chunks, leaving the skin on to better hold the potato intact. If you are using small potatoes, just leave them whole or cut them in half.
Trim off the stems from the cremini mushrooms and slice them in half.
Bring a pot of water to a boil and add 2 teaspoons of salt and the stem pieces cook for 1 minute.
Then, add the florets and cook for an additional 2 minutes, or until crisp-tender (the broccoli will cook a little more later). Drain into a colander and run some cool water over the broccoli to stop the cooking. Drain and set aside.
Make the Stew:
In a large heavy pot (I used a 5 QT dutch oven), heat the unsalted butter and oil over medium high heat for a couple minutes.
Add the chicken and sauté for a couple minutes.
Add the onion, potatoes, mushrooms, and carrots and continue sautéing for another minute.
Then, add 2 cups of chicken stock and 2 bay leaves.
Bring the pot to a simmer, then cover with the lid. Lower the heat to medium to maintain a simmer. Simmer for 15 minutes, skimming off the scum and foam on the surface as needed.
Make the Homemade White Sauce
While the stew is simmering, make the homemade white sauce. (If using a store-bought cream stew mix, skip ahead to the next section). Heat the whole milk in the microwave or on the stovetop for a minute until it‘s room temperature.
In a small saucepan, heat the unsalted butter and let it melt completely on medium-low heat.
Add the all-purpose flour to the melted butter. Use a whisk or wooden spoon and stir to combine. Continue to cook for 5 minutes, stirring and scraping the bottom of the pot constantly. You do not want the roux mixture to brown, it should remain a pale blonde color. Take the pan off of the heat for a minute if you see the roux starting to darken and then lower the heat when you return the pan to the stove. Next add the garlic, nutmeg, salt, and ground pepper and stir to bloom the spices in the hot paste. Put the pan to the side, off of the heat.
Slowly add the milk to the pan using your whisk to blend the milk into the butter-flour mixture. Take a minute to make sure there are no lumps of flour. The sauce will be thin at this point. Turn on the heat to medium and bring the sauce to a simmer, whisking regularly until the sauce thickens, about 2-3 minutes. Set the white sauce aside until ready to add it to the stew.
Before adding the white sauce
Open the lid and check if the potatoes are done cooking. Check for doneness by inserting a skewer or the tip of a butter knife into a potato. It should be tender, but should not break easily. Next, it’s time to combine the white sauce and cooking broth.
If you’re using the Japanese Cream Stew Mix (from a box)
Break up the cubes of roux and add it to a bowl. Cover it a couple ladlefuls of hot cooking liquid and let it sit for a minute to soften. Then use a whisk or spoon to dissolve the cubes into a sauce. Pour the mixture into the stew.
If you made the homemade white sauce
Scoop a ladleful of hot cooking broth and add it to the pot of white sauce and whisk to blend it completely. Add another ladleful of broth and do the same. Next, pour the diluted white sauce back into the stew pot. Gently mix to blend it completely with the rest of the cooking liquid.
Finish the stew
Once you‘ve added the homemade white sauce or store-bought mix, add the heavy cream. Stir it in and taste the stew. Adjust seasoning with salt and ground white pepper to taste.
Simmer, uncovered, for another 5–7 minutes on low heat. For the last minute of cooking, add the blanched broccoli to the stew to reheat. Once everything is hot, serve the stew together with steamed rice in a shallow bowl or with some bread on the side.
*As with all stews, this cream stew tastes better as it sits. For the best flavor, finish the stew (keeping the broccoli separate) before you want to eat, like earlier in the day, and let the stew sit on the stove or countertop uncovered to cool to room temperature. The stew will naturally thicken as the moisture evaporates and the flavors will blend. Then, reheat before serving, adding the broccoli. You can also make it ahead of time and refrigerate it in the fridge. Reheat gently over low heat, making sure to not burn the bottom as you reheat it. Add the broccoli in the last couple minutes of heating.
*You can store the leftovers in an airtight container and keep it in the refrigerator for up to 4 days.
*If you would like to make this vegetarian, substitute the chicken for extra firm tofu or other vegetables like sweet potato, squash like kabocha or butternut, or even more wild mushrooms. If you use tofu, do not saute it. Add it to the stew when you add the stock, to keep it from falling apart and use vegetable stock instead of chicken.
Keywords: white stew, cream stew, Japanese, winter, comfort food
If you’ve ever been lucky enough to wander through a Taiwanese night market in Chiayi county, you would recognize the smell of hū jī ròu fàn—Taiwan’s beloved turkey rice—hitting you long before you see the stall. It’s humble, comforting, and wildly satisfying for something so read more
Thanksgiving is basically the Super Bowl for cooks. We spend all year tucking away recipes, mentally sketching menus, and then, weeks out, the planning begins in earnest. And while the classics always have their place, it’s also the perfect moment to quietly introduce something new. read more
If you’ve ever had Japanese-style potato salad, then you already know how good a creamy, chunky, slightly sweet mash can be. This Kabocha Salad takes that idea and gives it a cozy fall twist. Kabocha, sometimes called Japanese pumpkin, makes a beautiful base for a simple salad that’s surprisingly addictive.
It’s creamy and savory from the Kewpie mayo, has a little crunch from fresh cucumber, and a pop of brightness from red onion. It’s the kind of humble side dish that quietly steals the spotlight — perfect on a holiday table, served alongside grilled meats, or just eaten straight from the bowl.
And while kabocha can be a bit of a pain to cut (I’ve got you covered with some safe and easy tricks), the rest of the recipe is practically effortless, so let’s get into it.
Kabocha (Japanese pumpkin) is a type of winter squash with deep green skin and bright orange flesh. It’s sweeter and denser than Western pumpkin or butternut squash—closer in texture to chestnuts or sweet potatoes. When cooked, it becomes silky and rich, with a naturally creamy texture that makes it perfect for salads, soups, or tempura.
Kabocha is gaining in popularity in the states, I’ve had good luck finding them at Trader Joe’s and even my regular grocery store. If you can’t find any kabocha you can try substituting butternut squash. It won’t have quite the same sweetness or creamy texture, but it will still make a delicious stand-in. It’s worth seeking out though; it really makes this dish shine.
The first step to making Kabocha Salad is to break down the kabocha. Kabocha is delicious—but it’s also dense and can be tricky (and a little dangerous) to cut. Here are some safe ways to tackle it:
Stabilize it: Place a damp kitchen towel under the squash to keep it from slipping, or even set your cutting board on the floor for more control and leverage.
Don’t force it: Instead of trying to slice straight through, pierce the squash first, then work your knife down one side and then the other.
Use assistance if needed: A rubber mallet can help tap your knife through stubborn spots.
Or go bold: Wedge your knife partway in, lift the whole squash a few inches, and tap it down onto the board to split it open—just use caution and confidence!
Whichever method you choose, take your time. Once it’s open, the rest is easy. Depending on the size of your kabocha, must medium ones around 3 pounds, you will use about 3/4th of it. Cut it into thick wedges:
The next step is steaming the kabocha, and I give you directions for two methods on the recipe card-either the microwave or using a steamer. The following photos show the microwave method, which produces less moist pumpkin flesh. Microwaving is convenient and quick. I like to microwave on reduced power because I find it produces more even cooking.
Add a quarter cup of water to the dish, this is what will create the steam.
Cover the dish with a microwave safe lid or plastic wrap:
Microwave at 80% for 12-15 minutes, checking for tenderness with a fork, it should be completely tender. If it isn’t fork tender, microwave at half power for 1-2 minute increments.
While the kabocha is steaming, I prep the rest of the veggies, starting with thinly slicing the cucumber:
Put the cucumber in a colander and add salt:
Let them drain for 5 minutes and then gently squeeze them to get rid of excess moisture:
Thinly slice the onion:
Then soak the onion in water to help lessen their sharp bite:
When the steamed kabocha is cool enough to handle, remove the skin with a knife:
Add the peeled kabocha to a large bowl, and then it’s time to assemble our Kabocha Salad. Start by using a potato masher to gently smash the kabocha, we want to keep some chunks in for texture:
Add the sliced cucumbers and onion:
Then we are going to make the dressing right in the bowl. I love using kewpie mayo here for its signature egginess and hint of sweetness, and sour cream (or yogurt) for extra creaminess:
A little salt and pepper:
And then I gently fold it all together:
Look at this gorgeous color, can she be any more Fall-coded?!
Kabocha Salad is traditionally served as a chilled salad. It gets better as it sits, so don’t be afraid to make it a day or so before serving. With its bright orange hue, and cozy and sweet flavors this salad is pure Autumn vibes, and a perfect example of the simplicity of Japanese home cooking. I can’t wait for you to try it! Let me know what you think and tag us in your food pics @funkyasiankitchen, we love seeing your creations!
If you’re on a fall themed cooking kick, check out my Persimmon Salsa or Roasted Chestnut Soup!
First some tips on cutting kombucha:
Kabocha is dense and can be difficult to cut. Here are some different techniques to help you. Pick the one that feels the most comfortable and least likely to cause injury! Do not try and cut all the way through in one attempt. Instead pierce the kabocha and cut through the squash and then cut down though the other side.
I usually put a damp kitchen towel right under the squash and on top of the cutting board to keep it from rocking around as I cut it. You can also put your cutting board on the floor which will give you better control since you can use more body strength. I’ve also used a rubber mallet to help me cut through the flesh when it’s particularly hard. But the technique I use most frequently is to push my knife in just enough so that it’s stuck in the kobocha and then bang the whole thing down on the cutting board. It’s brutal, but incredibly efficient. You have to be very comfortable with a knife though. Proceed with caution.
Cook the kabocha with a microwave:
Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.
Cut the kabocha into thick wedges or into large cubes. The smaller the pieces, the faster it cooks. Place on a microwave safe plate. Add ¼ cup of water to the dish to create steam. Cover the dish with a microwave-safe plastic wrap or lid.
Microwave on 80% power for about 12-15 minutes, checking for tenderness with a fork; continue cooking in one- to two-minute increments at 50% power if needed. I prefer to microwave on lower power for longer because I feel it yields the best results. Once the squash is tender, carefully remove the dish from the microwave and allow it to cool. When the kabocha is cool enough for you to handle, remove the skin with a knife or scoop it with a spoon.
Cook the kabocha with a steamer:
Cut the kabocha squash in half and weigh it. Most medium size kabocha are around 3 pounds. So you will need approximately ¾ of a whole one. Scoop out the seeds.
Cut the kabocha into thick wedges or into large cubes. The smaller the pieces, the faster it cooks.
Put 3 cups of water into a steamer pot with an insert, or into the bottom of a deep wide pan that will accommodate a steamer basket and a lid. Place the kabocha pieces in the steamer basket and cover with a lid. The water should not touch the kabocha. Turn the heat to high and steam for 15 minutes.
After 15 minutes, check if the kabocha is ready by inserting a skewer or the tip of a butter knife into a thick piece. If it goes through smoothly, then they’re done. Otherwise, keep steaming and check back in 1-2 minute increments. Remove the steamer basket from the pan. When the kabocha is cool enough for you to handle, remove the skin with a knife or scoop with a spoon.
Prepare the vegetables While the squash is cooking, trim your cucumber and slice it thin. Place it in a colander in the sink. Sprinkle the cucumber with a couple dashes of salt and then mix the cucumbers to evenly distribute the salt. Let the cucumbers sit for 5 minutes and then scoop them up in your hands and gently squeeze the excess liquid from the cucumbers.
Once you’ve sliced the onions, soak them in ice water for a couple minutes. This helps tame some of the bite and sharpness in the onion.
Prepare the salad Using a potato masher, gently smash the kabocha several times, keeping the pieces chunky. Add the cucumber, red onion, mayonnaise, sour cream, salt and pepper to the salad and gently mix to combine.
Chill the salad Wrap the salad and chill for at least an hour to let the flavors combine. Once the salad is chilled, taste a little and add a little salt or pepper if needed.
Transfer the salad to a platter and serve.
*Kabocha salad keeps well and tastes better when it has had the chance to chill in the fridge. You can make it up to 2 days ahead and store any leftovers for another day. Leftovers are great topped on bread as a quick sandwich filling.
Keywords: kabocha, Japanese pumpkin, fall, winter, squash, kewpie mayo, salad, make ahead
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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