Original: English

Pumpkin Stew

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A rich and creamy stew recipe that brings out the natural sweetness of pumpkin. Simply sauté and simmer the ingredients for an easy, warming dish. Packed with chicken and vegetables, this delicious stew is sure to be a family favorite. Give it a try!

📖Cooking Basics

dry（tantanmen）

Steps

First, remove the seeds and pulp from the pumpkin. Using the back of a knife or a spoon makes this easy.
🕒 01:35
Cut off the skin of the pumpkin. Be careful as it can be tough to peel.
🕒 01:49
Cut the peeled pumpkin into bite-sized pieces.
🕒 02:03
Wet the cut pumpkin with water, place it in a heatproof bowl, cover loosely with plastic wrap, leaving an opening for steam to escape, and microwave on 600W for 5 minutes. [The Trick!] Cooking times may vary by microwave, so continue heating until tender. For 500W, add an extra 10-20 seconds.
🕒 02:10
Thinly slice 1/2 onion into 5mm thick slices and remove the core.
🕒 02:44
Cut off the base of 100g shimeji mushrooms and separate them by hand.
🕒 02:58
Trim off any excess skin, fat (yellowish parts), sinew, and dark blood spots from 200g chicken thigh. [The Trick!] Yellow fat and blood spots can cause an unpleasant smell, so remove as much as possible.
🕒 03:09
Cut the cleaned chicken thigh into bite-sized pieces. Separate it along the natural lines and cut into easily manageable pieces. [The Trick!] Separating the thigh and leg portions can improve texture and make the meat feel more tender.
🕒 03:37
Lightly season the cut chicken thigh with salt and pepper to taste.
🕒 04:12
Roughly mash the microwaved pumpkin. [The Trick!] Be careful of burns as it's hot. Covering it with paper towel can prevent it from drying out completely.
🕒 04:30
Melt half of the 15g salted butter in a frying pan over medium heat and spread it evenly.
🕒 04:49
Once half the butter has melted, temporarily remove it from the pan. Place the chicken thigh pieces skin-side down and cook over medium heat for about 1.5 minutes.
🕒 05:03
Flip the chicken thigh pieces and cook for about 1 minute.
🕒 05:24
Add the sliced onions and separated shimeji mushrooms. Sprinkle with salt and pepper to taste and sauté until the onions become translucent.
🕒 05:40
Once the onions have softened, turn off the heat. Sift 2 tbsp all-purpose flour over the ingredients and coat everything evenly. [The Trick!] Sifting the flour after turning off the heat helps prevent lumps.
🕒 06:01
Add the remaining butter and mix until the flouriness disappears. Do not apply heat during this step.
🕒 06:22
Turn the heat back to medium. Add half of the 100ml water (about 50ml) and stir to incorporate, thickening the mixture. [The Trick!] Adding water or milk little by little helps prevent lumps.
🕒 06:39
Once it starts to simmer, add the remaining water and mix well.
🕒 06:58
Once it starts to simmer again, add 1 tbsp Mirin (Sweet Rice Wine) and cook until the alcohol has evaporated, incorporating it into the sauce. [The Trick!] Adding mirin enhances the richness and sweetness, resulting in a more delicious stew.
🕒 07:07
Once simmering, gradually add 400ml milk in 3-4 additions, stirring to dissolve and combine.
🕒 07:19
Add all the milk and stir in 1.5 tsp consomme granules.
🕒 07:45
Add all the mashed pumpkin and mix, breaking it up as you stir.
🕒 07:53
Heat until the entire mixture comes to a boil.
🕒 08:04
Reduce heat to low, cover, and simmer for about 3 minutes, stirring occasionally.
🕒 08:10
Taste and adjust seasoning with salt and pepper if necessary. Serve hot. You can garnish with parsley if desired.
🕒 08:32