Cream stew
Appearance
This articleneeds additional citations forverification.(March 2013) |
![]() | |
Type | Soup |
---|---|
Place of origin | Japan |
Main ingredients | Meat(usuallychickenorpork),vegetables,onion,carrot,potato,cabbage,whiteroux,water |
Cream stew(クリームシチュー,kurīmu shichū)is a popularyōshokudish consisting of meat, usuallychickenorpork,and mixedvegetables,onion,carrot,potato,andcabbage,cooked in thick whiteroux.The vegetables are sauteed before the meat is added with some water. The surface fats are removed bydegreasing,and then the roux is added. It is common in Japan to use ready-made roux, for makingJapanese 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.Milkcan also be used as a replacement for water to make the stew more creamy.[1]
See also
[edit]References
[edit]- ^Kaneko, Amy (2007),Let's Cook Japanese Food!: Everyday Recipes for Home Cooking,Chronicle Books, pp. 104–105,ISBN978-0-8118-4832-9