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:

Cooking Japanese Cream Stew

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.

Japanese Cream Stew

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• Author: Funky Asian Kitchen
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: serves 6
• Category: soups/stews
• Cuisine: Japanese

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Ingredients

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Ingredients:

• 1 ½ lb boneless, skinless chicken thighs
• 1 head broccoli
• 1 onion
• 2 carrots
• 1 large boiling potato (you can also use a handful of small ones. You’ll need about 3/4 pound. Do not use russet potatoes which will break apart and melt into the stew.)
• 8 cremini mushrooms
• 1 Tablespoon unsalted butter
• 1 Tablespoon neutral oil
• 2 cups chicken stock
• 2 bay leaves
• 2 ½ teaspoon sea salt, divided
• freshly ground black pepper

For the White (Bechamel) Sauce- If you are making this from scratch:

• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour (plain flour)
• 1 teaspoon sea salt
• 1 clove garlic, minced
• ⅛ teaspoon ground white pepper
• ⅛ teaspoon ground nutmeg
• 1 cup whole milk
• 2 Tablespoons heavy whipping cream (optional but amazing)

If you are using Instant White Sauce:

• 1 box of Japanese Cream stew mix

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Instructions

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.

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Notes

*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

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. Enter: Kabocha Pie.

It has all the familiar, cozy appeal of pumpkin pie, but with a few gentle twists that make it feel special. Kabocha has a naturally sweeter, deeper flavor and a hint of nuttiness that is almost chestnut-like. It also has a much silkier texture than canned pumpkin, so the filling comes out lighter and fluffier instead of dense. The result is a pie that tastes like pumpkin pie’s elegant cousin who studied abroad and came back with stories.

It won’t throw off the traditionalists, but it will make people pause mid-bite, look up, and say, “Wait… what is this?” A new classic in the making, so let’s get into it.

Every year my mom makes Kabocha Pie for Thanksgiving. When I was a kid, this was the only thing that resembled anything on a traditional table. Along with sashimi, a bunch of other seafood, and all kinds of simmered Japanese dishes, stood this pumpkin pie, usually piping hot as my mom struggled to finish making everything on time. I clung to this pumpkin pie like a Thanksgiving lifeline, my only hope for having anything at the meal that resembled my classmates’. This mildly sweet, creamy beautiful pie, which was always served with vanilla ice cream (because who has time to whip up cream when you’re already behind!), has been the only must have at our family meals. But Thanksgiving disaster loomed when my mom told us she wouldn’t be in the States for the holidays. But what about the pumpkin pie? was one of my husband’s first comments. So now after years of pawning off pie duty, I needed to make my own. Mine is probably a little more spiced than a Japanese pie but nowhere a spice bomb as some American pies. It’s also super smooth and creamy and just sweet enough to pair with ice cream or some whipped cream.

First-the crust. I do not like making a pie crust from scratch. There, I said it. It’s such a fussy process with the chilling and rolling, ugh. I’m going to be honest with you, I don’t think the effort and time required is worth the end result. I’ve made exceptional pies using store bought crust. Because let’s be real, it’s all about the filling anyway. And in 2025, there are wonderful store bought pie crusts that bake up flaky and golden, and do all the things. Of course, if you love making pies or are seeking a spot on the Great British Baking Show, knock yourself out with some homemade crust. I still give mine a little crimp so it has that rustic homemade charm, of course.

Roll the dough out into a 12 inch circle:

You can drape the dough over the rolling pin and use that to gently lower it into the pie plate, letting it overhang by at least an inch. If that makes you nervous, roll the dough out on parchment paper or plastic wrap instead, then flip or slide it right into the plate. Gently press the dough down, making sure there are no air bubbles/gaps between pie plate and the crust.

Trim the overhanging dough, leaving about a 1/2 inch:

Fold that overhanging 1/2 inch under itself, making the edge flush with the rim of the plate:

Using your thumb and forefinger, flute the crust along the edge:

Then I put it in the fridge to firm up for about 15 minutes. This keeps the crimped edges from drooping and helps create that sought after flaky crust. Then it gets blind baked. That just means pre-baking the crust a bit before adding the filling. Since the kabocha filling is very liquid, this helps keep the crust from getting soggy.

Line the crust with parchment paper, fill it with pie weights (or dried beans) to prevent the crust from puffing up, and bake for 15 minutes:

Remove foil and weights and rotate the plate. Bake 5 to 10 more minutes until the crust is light brown and crisp.

Now that the crust is ready, it’s time to move on to the star of the Kabocha Pie- the filling. Kabocha can be a bit of a mission to cut into, but I give you detailed instructions on the recipe card. I also give directions for two different steaming methods, either using your microwave or a stovetop steamer. Here I’m using the microwave, which will yield a drier cooked pumpkin.

Depending on its size, you’ll probably need about 3/4 of the kabocha. Cut it into thick wedges:

Fit the wedges onto a microwave safe plate:

Add water which will create the steam:

And cover with a 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:

Add the peeled kabocha to a food processor or blender:

And process until smooth, you may need to add a little water to help things along, especially if you used the microwave or your pumpkin is particularly dense. Look at that velvety texture- pumpkin could never!

Transfer 2 cups of the puree to a large bowl along with the eggs, butter, both sugars, spices, and vanilla extract. As is customary in Japanese desserts, this Kabocha Pie is gently spiced. If you want a more spice forward pie, sub pumpkin pie spice.

Whisk to combine:

Add the half and half:

This isn’t strictly necessary, but I like to use my immersion blender for an ultra smooth texture. It blends out all of the tiny bits:

Now it’s time to bake! Add the filling to the pie crust:

Do yourself (and your oven) a favor by putting on a baking sheet in case it bubbles over a bit:

Bake at 400ºF (200ºC) for 15 minutes and then reduce the oven temperature to 350ºF and bake for 30-40 minutes. If your pie crust starts to darken, cover the edge with some foil or pie shields if you have them.

There might still be a slight jiggle in the center, but don’t worry it will set as the pie cools. Even though you will be sorely tempted to dig right in, it needs to cool for a few hours on the counter. You can’t rush the process and chill it in the fridge, the custard needs to cool and set gradually or it may start to weep and you’ll have those annoying little beads of moisture on top.

You are going to be amazed by how this filling is world’s away from using the canned stuff, and really it doesn’t need anything else. But this is Thanksgiving, so of course go ahead and gild the lily and serve it with ice cream or make some fresh whipped cream. Or both, live a little!

I hope this elegant but totally doable dessert graces your holiday table with a little extra warmth and coziness. Now more than ever we have to hold onto the small joys wherever we can find them. Let me know what you think and tag us in your pics @funkyasiankitchen, let’s see those pies!

Looking for more holiday inspired sweets? Check out this Poached Fruit (divine over ice cream) or my Panettone Cake!

Kabocha Pie

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• Author: Funky Asian Kitchen
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: yields 1 pie 1x
• Category: sweets
• Cuisine: Japanese

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Ingredients

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• 1 pie crust (I used a pre-made one that comes in a pack of two. You can freeze the other pie crust)
• 2 lb kabocha squash (weight with seeds and skin)
• ⅓ cup brown sugar (packed)
• ⅓ cup granulated sugar
• 2 Tablespoons unsalted butter, softened to room temperature  
• 2 large egg yolks
• 2 large eggs 
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ½ teaspoon sea salt
• 2 teaspoons vanilla extract
• 1 cup half and half

For Serving:

• Vanilla Ice cream or 
• Whipped Cream
  • 1 cup heavy (whipping) cream
  • 2 Tbsp sugar

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Instructions

Blind bake the pie crust 

Preheat the oven to 400 degrees F.

Roll out the dough on a generously floured (up to 1/4 cup) work surface to make a 12-inch circle about 1/8-inch thick. Roll dough loosely around the rolling pin and unroll into the pie plate, leaving at least 1-inch overhang around the pie plate.

Working around the pie plate, ease the dough into the plate by gently lifting the edge of dough with one hand while pressing into the plate bottom with the other hand. Go around the pie plate making sure the dough is pressed securely and there are no air gaps between the dough and the plate.

Refrigerate for 15 minutes. Trim the dough overhang to ½ inch beyond the edge of the pie plate. Fold overhang under itself so the edge is flush with the edge of the pie plate. Using your thumb and forefinger, flute the edge of dough. Alternatively, you can use the back of the tines of a fork, pressing down into the edge of dough to create a striped design. Refrigerate the dough-lined pie plate until firm, about 15 minutes.

Remove the pie plate from the refrigerator, line the crust with parchment or foil and fill with pie weights or raw beans. Bake for 15 minutes. Remove parchment and weights and rotate the plate. Bake 5 to 10 more minutes until the crust is light brown and crisp. Remove crust from the oven. Set aside while you make the filling.

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! 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 and 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 1½-inch cubes (Cubes cook faster).

Put 3 cups of water into a stacked 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 cubes in the steamer basket and cover with a lid. The water should not be touching 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 minute. 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 pie filling

Preheat the oven to 400ºF (200ºC) and move the oven shelf to the middle rack.

Transfer the kabocha to a food processor or blender. Purée the kabocha until smooth. The kabocha should puree easily but if the kabocha seems dry, add a couple tablespoons of water at a time to help it purée. (My microwaved kabocha was incredibly dense and dry and I ended up using ½ cup of water to get it to puree.)

You need 2 cups of puréed kabocha for the recipe. Use any remaining puree for another purpose (I just ate mine as a snack with a spoon).

If you don’t have a food processor or blender, transfer the kabocha to a large bowl and pass it through a medium mesh strainer. You can also use a potato masher, but it will yield a rustic chunky texture.

Transfer the puree to a large bowl and add the unsalted butter, both sugars, the eggs, egg yolk, vanilla extract, pumpkin pie spice, and salt into the bowl and mix well. Add the half and half and mix again.

This last step is optional, but if you want your filling to be extra smooth, blend it with an immersion blender for a minute or two or pour it though a fine mesh strainer. 

Bake the pie

Pour the filling into the pie crust. Tap the crust gently on the counter a few times to make sure there are no air gaps in the filling. Place a baking sheet under the pie, just in case there is an overflow of filling as it bakes.

Bake at 400ºF for 15 minutes and then reduce the oven temperature to 350ºF and bake for 30-40 minutes. There will be a slight jiggle in the center which will set as the pie cools. You may need to shield the edges with foil during the last 20 minutes of baking to avoid the crust becoming too brown and overdone.

Cool on a wire rack for 2-3 hours before serving. DO NOT cool in the refrigerator.

 

If making the whipped cream

Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Add 1 cup heavy (whipping) cream and 2 Tbsp sugar into the mixing bowl. Whisk just until the cream reaches medium firm peaks. Serve immediately. 

Store any unused whipped cream in an airtight container for up to 24 hours. 

 

 

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Notes

*You can keep the leftover pie in a container and store in the refrigerator for up to 3 days.

*This is a very gently spiced pumpkin pie, which is more common in Japan. Feel free to use pumpkin pie spice instead, using 1 ½  teaspoons of spices for a more common American flavor.

Keywords: kabocha, Thanksgiving, holiday, fall, pumpkin, pie, pumpkin pie, Asian desserts, kabocha pie, make ahead