Cream Stew (Japanese White Stew)
クリームシチュー（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Cream stew is one of Japan's best-loved yoshoku (Western-style) home dishes: chicken, potatoes, carrots, and onions simmered in a mild, creamy white sauce. It is a regular on school lunch menus, and children love its gentle, slightly sweet flavor and soft vegetables. This is the version we make in the preschool kitchen for children who cannot have dairy: instead of milk and butter, the sauce is built on sweetened soy milk and a simple roux of oil and flour, so everyone can eat from the same pot. Cutting the chicken and vegetables small keeps every spoonful easy for a toddler to manage.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 18 gcarrot
- 30 gonion
- 51 gpotato
- 39 gchicken thigh
- 18 gwhole kernel corn (canned or frozen)
Seasonings
- 1.5 goil (for stir-frying)
- 195 gwater
- 1 gconsommé bouillon (allergen-free)Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
- 11.7 goil (for the roux)
- 15 gflour
- 39 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 0.8 gsalt
About the Japanese ingredients in this recipe
- consommé bouillon (allergen-free) (コンソメ（アレルゲン不使用）)
- Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Cut the carrot into thin quarter-rounds. Slice the onion thinly, then cut the slices in half so they are half the length. Cut the potato into thick quarter-rounds and the chicken into 1.5 cm cubes.
- 2
Heat the stir-frying oil in a pot, add the carrot and onion, and cook them well. Add the chicken and potato and stir-fry briefly. Pour in the water and bring to a boil over high heat. Once boiling, skim off any scum, then add the corn and consommé and simmer.
- 3
Make the roux: heat the roux oil in a frying pan, add the flour, and cook, stirring constantly, until it becomes smooth and loose, taking care not to let it burn.
- 4
Turn off the heat under the stew (step 2). Add the soy milk, salt, and the roux (step 3), and stir up from the bottom of the pot, taking care not to break up the potatoes. Return to low heat and keep stirring until the sauce thickens and everything comes together.
For the 3-and-over class, 7.8 g of oil per child is the amount used for the roux.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 330 kcal | 660 kcal | 330 kcal |
| Protein | 10.6 g | 21.3 g | 10.6 g |
| Fat | 20.5 g | 41.1 g | 20.5 g |
| Carbohydrates | 29.9 g | 59.7 g | 29.9 g |
| Fiber | 6.9 g | 13.8 g | 6.9 g |
| Salt equivalent | 1.5 g | 3 g | 1.5 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 1.2 mg | 2.4 mg | 1.2 mg |
| Potassium | 529.5 mg | 1059 mg | 529.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 330 kcal | 10.6 g | 20.5 g | 29.9 g | 6.9 g | 1.5 g | 27 mg | 1.2 mg | 529.5 mg |
| 1 adult serving | 660 kcal | 21.3 g | 41.1 g | 59.7 g | 13.8 g | 3 g | 54 mg | 2.4 mg | 1059 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
