Original: English

Cream Stew

A fail-proof, authentic cream stew recipe taught by a former French chef. This exquisite dish features a rich soup packed with condensed ingredient flavors, coated in a smooth béchamel sauce. Recreate a restaurant-quality taste with ingredients readily available at home. A memorable dish, well worth the effort.

Steps

Peel the onions and remove any brown ends.
🕒 00:48
Prepare a microwave-safe container. Cut 2 onions in half lengthwise, then slice into 2cm thick wedges along the grain.
🕒 01:40
Wash the carrots, cut them in half crosswise (keeping the skin on), then cut each half lengthwise into sticks. Chop diagonally to create irregular pieces.
🕒 02:12
Place the cut carrots in the same microwave-safe container as the onions.
🕒 02:47
Cover the container with plastic wrap and microwave on 600W for 5 minutes.
🕒 02:49
Wash the potatoes and remove any eyes.
🕒 03:04
Peel the potatoes and remove any discolored spots.
🕒 03:18
After microwaving, check for tenderness with a skewer. If still firm, microwave for an additional 3-4 minutes.
🕒 03:45
Transfer the cooked onions and carrots to a bowl.
🕒 04:12
Cut the potatoes into bite-sized pieces (slightly larger than the carrot pieces).
🕒 04:26
Place the cut potatoes in the same container used for the onions and carrots and microwave on 600W for 5 minutes. This is the key! Microwaving the vegetables first shortens the simmering time and helps extract more flavor into the soup. It also prevents the vegetables from becoming too mushy.
🕒 04:37
Add the microwaved potatoes to the bowl with the carrots and onions.
🕒 05:15
Trim the hard base of the shimeji mushrooms and separate them into clumps by hand. Place them in a plastic bag or their original container.
🕒 05:24
Lightly oil a pot or deep frying pan for simmering.
🕒 05:46
Cut 1 chicken thigh into bite-sized pieces. This is the key! Microwaving chicken beforehand can cause flavor loss, so it's best to cook it during simmering.
🕒 05:56
Place the cut chicken pieces, skin-side down, into the oiled pan.
🕒 06:11
Heat the pan over medium-low heat and sauté until the surface of the chicken turns white. This is the key! Lightly sautéing before simmering removes any gamey odor from the chicken. Placing the skin-side down helps eliminate odor more effectively.
🕒 06:32
Once the chicken has turned white, add the microwaved onions, carrots, and potatoes to the pan. Sprinkle with 2 pinches of salt.
🕒 06:55
Sauté lightly to combine the flavors of the chicken with the vegetables. This is the key! Seasoning the ingredients well beforehand makes the final dish more delicious.
🕒 07:11
Once everything is combined, add 600ml of water, 50ml of cooking sake (rice wine), and 6g of kombu (kelp). Heat over medium heat until it comes to a boil. This is the key! Simmering everything in milk can make the stew too heavy and unappetizing. Instead, create a base soup with the ingredient flavors first, then thicken it with béchamel sauce later.
🕒 07:27
Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes.
🕒 08:18
After simmering, let it rest (this allows the flavors to infuse into the soup).
🕒 08:26
Prepare the béchamel sauce ingredients: 30g of unsalted butter, 30g of all-purpose flour, and 300ml of milk. This is the key! If using unsalted butter, remember to add salt later. Using a smaller amount of milk creates a perfectly rich and satisfying stew.
🕒 08:50
Lightly oil a frying pan and sauté the shimeji mushrooms. If using unsalted butter, add 1 pinch of salt at this stage. This is the key! Sautéing with butter from the start can cause it to burn easily, so using regular oil for the initial sauté is recommended. Once the shimeji mushrooms are cooked and tender, their mushroomy smell will also dissipate.
🕒 09:21
Once the shimeji mushrooms are tender, add 30g of unsalted butter and let it melt.
🕒 10:09
When the butter has melted, reduce the heat to low. Sprinkle 30g of all-purpose flour evenly over the mixture and stir for about 2 minutes, allowing the flour to absorb the butter. This is the key! If the heat is too high, the flour can burn and discolor the cream stew. Stirring slowly over low heat ensures the floury taste is removed.
🕒 10:18
While keeping the heat on low, gradually add 300ml of milk, stirring until the liquid is absorbed. Continue adding the milk in stages and stirring until smooth. This is the key! Adding milk slowly and carefully creates a smooth, lump-free béchamel sauce.
🕒 10:50
Once about half of the milk has been added, you can slightly increase the heat. Add the remaining milk and stir while warming until it boils. This is the key! Stirring the flour from the shimeji mushrooms into the soup as you mix helps prevent lumps.
🕒 11:33
Once boiling, vigorously stir and cook for at least 2 more minutes. This is the key! This 'vigorous stirring' makes the béchamel sauce smooth and glossy. Stir for a minimum of 2 minutes.
🕒 11:57
Remove the kombu from the simmered soup. Taste and adjust if necessary. Add the béchamel sauce to the soup and stir well while bringing it back to a boil. Once it starts boiling, add 40g of shredded cheese and simmer over low-medium heat for about 3 minutes. After 3 minutes, taste and adjust with water or salt if needed. This is the key! Always bring the stew to a boil after adding the béchamel sauce to ensure all the flavors meld together and the sauce and soup integrate, preventing separation. Enjoy!
🕒 12:43