Defying the conventional wisdom of stew on rice! This "Cream Stew Exclusively for Rice," devised by Ryuji, is finished with a deep richness from Japanese dashi and miso. It's an exquisite recipe crafted to pair astonishingly well with rice, all while retaining the delightful dairy flavor. A dish that will satisfy even the most ardent proponents of stew with rice.
Ingredients
Main Ingredients (2 servings)
- Olive oil 2 tsp
- Chicken thigh 350g
- Garlic 15g
- Carrot 150g
- Onion 250g
- Mushrooms 100g
- Cooked rice 200g
- Potato 180g
- Milk 300cc
- All-purpose flour 3 tbsp
- Butter 20g
- Pizza cheese 30g
Seasonings
- Salt and pepper to taste
- Seasoned salt and pepper to taste
- [A] Chicken stock granules 2.5 tsp
- [A] Chinese seasoning 2.5 tsp
- [A] Miso 1 tbsp
- Pepper 6 shakes
- Soy sauce 1 tsp
Steps
- Cut carrots into irregular bite-sized pieces with the skin on. 【Tip!】 The skin is nutritious and softens when cooked, so it's used unpeeled.
- Cut onion into irregular bite-sized pieces.
- Cut potatoes into irregular bite-sized pieces.
- Mince garlic.
- Cut 350g chicken thigh into small, bite-sized pieces. 【Tip!】 Cut into smaller pieces so it's easy to scoop with rice.
- Heat 2 tsp olive oil in a frying pan and sauté the chicken thigh seasoned with salt and pepper to taste and seasoned salt and pepper to taste.
- Once the chicken is browned, add 15g minced garlic and sauté until fragrant.
- Add 150g carrot, 250g onion, and 100g mushrooms and sauté them together.
- Add 400cc water and bring to a boil.
- Add 2.5 tsp chicken stock granules, 2.5 tsp Chinese seasoning, and 1 tbsp miso, then mix. 【Tip!】 Chicken stock and Chinese seasoning add a robust umami, while miso adds richness and a Japanese flavor.
- Add 180g potatoes, gently submerge them so they are covered by the liquid, cover with a lid, and simmer for 15 minutes. 【Tip!】 Potatoes are added later to prevent them from breaking apart.
- Add 300cc milk and heat until just before boiling.
- Place 3 tbsp all-purpose flour and 20g butter in a heatproof container, heat in a microwave, and knead them together to make a roux (beurre manié).
- Add a small amount of the warmed milk stew to the roux and dissolve it smoothly to prevent lumps. Return the dissolved roux to the pot and simmer, stirring, until it thickens.
- Add 6 shakes of pepper and 1 tsp soy sauce, then mix.
- Add 30g pizza cheese, melt it, and mix it thoroughly into the stew.
- Serve 200g warm cooked rice in a bowl and pour plenty of hot stew over it to complete the dish. 【Tip!】 Adding a Japanese flavor with soy sauce and miso makes the cream stew astonishingly compatible with rice.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。