Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, japanese white stew (sauce). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
As the name suggests, White Stew is a white coloured stew made from béchamel sauce. To recover from lack of nutrition during the war, the government encouraged schools to use skim milk in. White Stew is a classic Japanese-style stew made with chicken, mushrooms, and vegetables.
Japanese white stew (sauce) is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Japanese white stew (sauce) is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook japanese white stew (sauce) using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Japanese white stew (sauce):
- Make ready meat (whatever is fine, here I used pork)
- Make ready potato
- Get carrot
- Prepare onion
- Take chicken bullion pills (avecrem)
- Prepare sauce:
- Prepare flour (4 big spoons)
- Take butter (around 3 spoons)
- Prepare milk
While white or bechamel sauce-based dishes existed prior to World War II on the menus of fancy yōshoku, the "white stew" as we know it. In Japan we have a stew based on white sauce. We usually use stew mix in Japan. But I can't find it in the USA so I try to make it from scratch.
Instructions to make Japanese white stew (sauce):
- Chop the vegetables
- Boil water in a pot and add the vegetables and the meat
- Retire the white fat that appears in the surface of the water with a spoon
- Add two pills of chicken bullion (avecrem) while it's boiling
- Sauce: melt the butter in a frying pan
- Add the flour and mix until it looks like a powder
- Once the potatoes are soft in the pot, add to the fray pan the milk, just a little and mix, then again until it es soft and looks like a dough
- Then add the dough to the pot and mix slowly (heat low), then if you want it more fluid add more milk (suit your taste) and aderece (salt, pepper…)
- Bon appetit
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