Homemade Hokkaido Cream Stew
Hokkaido Cream Stew is a popular soup in Japan that is sold in roux-form in the grocery stores. You typically add vegetables, meat and water to the roux to make the soup, and can serve it as is, or with rice. I’ve done some taste testing, and have come up with a homemade version that tastes quite similar to the original, and uses fresh, healthy ingredients. To make this even healthier, you are welcomed to use skim milk or less cheese in the roux. This stew is warm and filling, and lovely on a cold day. It tastes AMAZING with toasted, buttered sourdough toast. But really, what doesn’t taste good with sourdough toast? YUM.
Homemade Hokkaido Cream Stew
Hokkaido Cream Stew is a popular soup in Japan that is sold in roux-form in the grocery stores. This stew is warm and filling, and lovely on a cold day.
Ingredients
- 2 large chicken thighs cut into 1-inch cubes
- 1 onion cut into 1-inch pieces
- 1 large potato peeled and cut into 1-inch pieces
- 1 carrot cut into ½ inch-thick slices
- ½ head of broccoli florets
- 2 cups chicken stock
- 2 garlic cloves minced
- olive oil
- 2 tbsp butter
- 1/3 cup plus 1 tablespoon flour
- 3 cups milk
- 1/3 cup shredded white cheddar cheese
- salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium, then cook the garlic and onion until softened. Add the chicken and brown on all sides. Then add the potato, carrots and chicken stock, and bring to a boil.
- While the potatoes are boiling, make the roux. Melt the butter in a frying pan over low heat, then gradually add the flour while whisking. Then gradually add the milk and continue to whisk. Bring the heat up to medium, and cook until the mixture slightly thickens. Turn off the heat, add the cheese and mix together. Set aside.
- Add the broccoli to the pot, and allow the broccoli to cook for 2-3 minutes. Then add the roux to the pot, mix together, and bring to a gentle boil and cook until the broccoli is fully cooked. Season well with salt and pepper, and serve.
Video
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