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
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: serves 6
- Category: soups/stews
- Cuisine: Japanese
Ingredients
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
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.
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
