cream stew
A Japanese meat dish of chicken or pork with onion, carrot, potato, cabbage, and mixed vegetables, simmered in thick white roux. Milk may replace water for extra creaminess.
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About this dish
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, 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.