Easy Japanese Recipes

White Stew ホワイトシチュー

White Stew | JustOneCookbook.com

After having nice spring weather the past few weeks, the rainy and cold winter days returned to the Bay Area.  Cold weather always makes me want to eat comfort food so today I want to share this easy stew recipe to warm us up.

If you chop everything and prepare all the ingredients before cooking, the actual cooking time is pretty quick.  Ever since my friend recommended me to add canned tuna into the stew, I started to add it as a secret ingredient in my stew as well.  The tuna adds a savory flavor and offers additional complexity to the palate.

Serve the stew with rice or bread.  I hope this stew will make you and your tummy warm tonight.  For the leftover stew, remove the potatoes and you can actually keep it in the freezer for a quick meal another time.

White Stew Recipe
 
Prep time
Cook time
 
Serves: Serves 4-6
Ingredients
  • 5 chicken thighs (or 2 breasts), rinsed and pat dried
  • Sea salt or Kosher salt
  • Freshly ground black pepper
  • 3 Tbsp. butter
  • 1 large onion, halved lengthwise and sliced
  • ⅓ cup all-purpose flour
  • 3 ½ cup milk
  • 2 potatoes, cut into small pieces
  • 1 carrot, cut into small pieces
  • 1 cup frozen corns
  • 8 mushrooms, sliced
  • 1 canned tuna in oil, drain 90% of oil
  • 2 bay leaves
  • 2 cube vegetable bouillon (optional)
  • 2 cup broccoli florets
  • ½ cup heavy whipping cream
Instructions
  1. Cut the chicken and season with salt and pepper (I put quite a bit – just a little bit more than usual). If the chicken breasts are thick, follow Kannon-Biraki and Sogigiri cutting techniques.
  2. Cut vegetables.
  3. In a Dutch oven (or large pot), heat butter on medium heat and sauté onion and chicken.
  4. When the chicken is cooked, slowly stir in flour and mix well.
  5. Slowly stir in milk. During this process, constantly scrape off the bottom of the pot with wooden spoon because the flour will burn on the bottom of pot.
  6. Add potatoes, carrots, corns, tuna, bay leaves, and bouillon. Cover the pot with lid and bring it to a boil. Lower the heat to medium-low (simmering) and cook for another 20 minutes. Make sure to stir once in a while.
  7. Add broccoli and heavy whipping cream. Cover to cook another 5-10 minutes until the broccoli is done to your liking.
  8. Serve with rice or bread. Season with freshly ground black pepper before you eat.

Leave a Comment


9 + = fifteen

  • Lyn June 1, 2011, 2:02 am

    Hi Nami! I was browsing thru your blog looking for Japanese curry recipes and I saw this white stew that caught my eyes!:D
    I love all kinda creamy stew sauces and this looks great! :D

    Reply
    • Nami June 1, 2011, 2:26 pm

      Hi Lyn! This is my kids’ favorite dish! Well they love curry too, but I can make this one without Japanese White Stew Roux (we have the similar roux just like curry roux). Now that it’s pretty cold in SF, I feel like I should cook this soon. Haha I forgot about this. Thanks for your kind comment!

      Reply
  • Lyn June 2, 2011, 2:13 am

    Hi Nami! You’re most welcome and tks for your congrats for me over at CG’s side! (I think I better thank you here personally coz I’m not sure if you subscribe to her comments follow-up) :D
    Oh! Great! I’ll be staying tune in for your another version of the White Stew! :D
    It’s very hot and humid here in SG most of the time :(

    Reply
    • Nami June 2, 2011, 1:52 pm

      Hi Lyn! Oh you are welcome! I was really happy for you! I check comments back when I add new comments (esp. for people who already response). But thank you! We’ll see. I have so many new dishes that I need to cook to post on this site… Plus you are right, it’s summer season. Today SF is cold again. I sort of miss warm weather. As I get older, cold weather is too painful. LOL.

      Reply
  • Lyn June 2, 2011, 2:23 pm

    Hi Nami! Tks! You’re always so sweet! :D
    Sure sure, no hurry and it’s better for you to get more impt things done 1st, I can understand how rushing and difficult it is when you have so many new dishes that you wish to share here ASAP but with limited time given. :(
    SG is always summer whole year round but these recent years are getting worse. Imagine I’ll get sweaty and sticky even when staying at home the whole day and it hasn’t been raining, maybe only once for the past few weeks. Think maybe we should just swap for once. LOL
    Do take gd care of your health. :)

    Reply
  • L September 29, 2011, 7:12 pm

    Hi Nami!

    I’ve never commented before but I just finished making the dish and saw that this particular post didn’t have too many comments so I thought I’d leave one.

    It turned out great! (A bit on the sweet side. I think it might be the corn.) And it really does have that comfort food feeling. I like the flavor the bay leaves add. Also, I didn’t have vegetable bouillon so I ended up using chicken bouillon (which I have a lot of!). I will definitely make this again!

    Reply
    • Nami October 4, 2011, 1:14 am

      Hi L! Thank you so much for writing the feedback and I really appreciate it. I’m glad it turned out great and you liked it. :-) It’s so great to hear from readers and thanks again for stopping by to let me know!

      Reply
  • Kitty September 4, 2012, 11:50 pm

    Hi there Nami,
    I know you posted this recipe over a year ago but I just came across it yesterday, tried it and it’s fantastic! I left out the butter (didn’t have any) and used some chicken stock (happen to have some) to replace one of the cups of milk and it still turned out great. Your recipe was exactly what I had been looking for!

    Reply
    • Nami September 5, 2012, 11:37 pm

      Hi Kitty! Thank you for trying this recipe! I know the picture needs to be updated, and even so you still gave it a try. Thank you! I’m happy you enjoyed it!

      Reply
  • Bae February 17, 2014, 10:15 pm

    Hi, i came across this recently, and it looks amazing! The only problem is that I’m vegetarian, would it be fine to take the chicken out, or substitute with tofu?

    Reply
    • Nami February 17, 2014, 10:25 pm

      Hi Brae! Sure, you can take out the meat. :) If you add tofu, please add it right before you serve… all you need to do is to heat up tofu (you don’t have to “cook” it). If you add earlier, tofu may break into pieces. Hope you enjoy! :)

      Reply
      • Bae February 22, 2014, 7:41 pm

        I just tried this recipe with my family, and it was delicious! Thank you for the tips!

        Reply
        • Nami February 23, 2014, 1:14 am

          Thank you so much for your feedback, Bae! I’m glad to hear you liked it. :)

          Reply
  • March 9, 2014, 6:14 pm

    ルー無しで作るの初めてでした!家族内では大好評! 「とろけるクリームシチュー」の味に似てたので嬉しかったです (一番近い日本食スーパーは車で一時間程遠い所に引っ越しましたのでもう簡単に買えません)。弟にリンク送る程大好きでした♡ レシピどうも有難うございました! 今度はメンチカツに挑戦したいと思ってます。

    Reply
    • Nami March 9, 2014, 8:36 pm

      紅さん、

      コメントどうもありがとうございます!とっても嬉しかったです。ルーなしのシチュー気に入ってもらえて良かった~。私もむかーし日本のスーパーから離れたところに住んでいたので、状況、とてもよく分かります。

      メンチカツもシチューも3年前くらいの写真で、正直美味しそうに写ってないのに、レシピを試してみようと思ってもらえて、とても嬉しいです。ありがとう!

      Reply