Cream stew (クリームシチュー, kurīmu shichū) is a popular yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as for making Japanese curry, which comes in a block from a box. The roux can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as a replacement for water, to make the stew more creamy.[1]
YouTube Encyclopedic
-
1/3Views:12 075201 68821 960
-
How to Make Cream Stew Thick - Japanese Roux #shorts
-
My Japanese Winter Go-To Meal - I Cook Cream Stew #shorts
-
Winter is almost over - Cream Stew #shorts
Transcription
See also
References
- ^ Kaneko, Amy (2007), Let's Cook Japanese Food!: Everyday Recipes for Home Cooking, Chronicle Books, pp. 104–105, ISBN 978-0-8118-4832-9
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 1 October 2023, at 23:18