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Japanese white stew (sauce)
Japanese white stew (sauce)

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The ingredients needed to make Japanese white stew (sauce):
  1. Provide meat (whatever is fine, here I used pork)
  2. Get potato
  3. Get carrot
  4. Take onion
  5. You need chicken bullion pills (avecrem)
  6. Take sauce:
  7. Take flour (4 big spoons)
  8. Prepare butter (around 3 spoons)
  9. Prepare milk
Steps to make Japanese white stew (sauce):
  1. Chop the vegetables
  2. Boil water in a pot and add the vegetables and the meat
  3. Retire the white fat that appears in the surface of the water with a spoon
  4. Add two pills of chicken bullion (avecrem) while it's boiling
  5. Sauce: melt the butter in a frying pan
  6. Add the flour and mix until it looks like a powder
  7. 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
  8. 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…)
  9. Bon appetit

White cream stew is a classic Japanese dish of chicken and vegetables cooked in a cream and butter based sauce. Made this last night and it was quite delicious! Used rice wine since I didn't have white wine, and I made the roux separately before adding it altogether. Shichuu, also known as cream stew,is the Japanese take on a Western white stew and is eaten with a side of rice or bread. Made with chicken and vegetables served in a creamy bechamel sauce, cream stew is a common comfort food eaten at home.

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