This is a popular home dish in Japan and is also found in many family restaurants. In Japan you buy it in roux cubes or powder in supermarkets but it is very easy to make at home from scratch. Any vegetables such as pumpkin, mushrooms, sweet potato and corn can be used, but carrots, potatoes and broccoli are the most common.
Ingredients (serves 6)
- 500g chicken or pork pieces
- 1 large onion
- 2 cloves of garlic
- 2 large potatoes
- 2 large carrots
- 1 cup broccoli florets
- 2 cups chicken stock
- 2 Tbsp (heaped) flour
- 2 Tbps butter
- 2 cups milk
- 1 tub cream cheese (optional)
- Heat some oil in a large saucepan. Saute onions and garlic until softened. Add meat and stir until browned.
- Add potatoes, carrots, stock and water. Bring to boil, reduce heat and simmer.
- Meanwhile make the white sauce by, melting butter over low heat. Add the flour and mix through the melted butter. Add 1/4 of the milk (this is much easier if the milk is warm) whisk until smooth, over low heat. Slowly add the remaining milk, while whisking. Continue until the mixture thickens. Add cream cheese if desired.
- Add the broccoli to the stew and cook for about 5-10 minutes until all the vegetables have softened.
- Add the white sauce and stir through well. Season with salt and pepper if desired. Serve with steamed rice.