Japanese White Stew
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Asian, International
Japanese White Stew
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A cinch to throw together, this Japanese White Stew is comfort in a bowl. Easily made on the stove top or Instant Pot, you’re going to want to try this stew ASAP!
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Ingredients
- 1 tbsp olive oil
- 1 lb chicken thigh cut into 1"-1.5" pieces, boneless, skinless
- salt to taste
- black pepper to taste
- 2 tbsp garlic minced
- 2-3 carrot cut into 1"-1.5" pieces
- 1 onion sliced
- 2-3 potato cut into 1"-1.5" pieces
- 2 cups mushrooms
- 4-5 cups chicken broth depending on the size of your pot, make sure the ingredients are mostly covered with broth
- 1 bay leaf
- 2 cups pea
For the Béchamel Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
Instructions
Stove Top Instructions
- Heat up olive oil in your dutch oven or large pot.
- Add in chicken thighs, salt, and pepper. Sauté for up to 2 minutes or until the outside of chicken is cooked.
- Add in minced garlic and sauté for another minutes before adding in carrots and onion.
- Sauté for another 2 minutes before adding in the potatoes, mushrooms, chicken broth, and bay leaf.
- Cover the pot and let the stew simmer for 15 minutes.
- While the stew is simmering, make your béchamel sauce. In a small sauce pan, melt your butter and slowly whisk in flour. Once combined and looking like a paste, slowly incorporate milk. Whisk until fully combined.
- Once done simmer, add a cup of the stew liquid into the béchamel sauce, stir and combine before adding it back into the stew.
- Stir in the peas and simmer for another 5-10 minutes.
- Serve with rice or bread if you desire.
- If meal prepping, store in an airtight container in the fridge.
Instant Pot Instructions
- On the sauté function, add in olive oil and sauté the chicken until the outside of the chicken is cooked.
- Add in minced garlic, carrots, onions, potatoes, mushroom, chicken broth, and bay leaf.
- Place the lid on, set the valve to sealing, and press manual and pressure cook for 4 minutes. (It’ll take some time for the Instant Pot to come up to pressure!).
- Natural Pressure Release (NPR) for 10 minutes before quick releasing.
- While the stew is NPR-ing, make your béchamel sauce. In a small sauce pan, melt your butter and slowly whisk in flour. Once combined and looking like a paste, slowly incorporate milk. Whisk until fully combined.
- Once you’ve quick released, open the Instant Pot and add a cup of the stew liquid into the béchamel sauce, stir and combine before adding it back into the stew.
- Stir in your peas and simmer on sauté for another 5-10 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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