Japanese stew is based French stew, but adapted for Japanese tastes. We cook stew a lot in the winter. The two main types of Japanese stew are creamy white stew and beef stew.

Today I introduce you to Creamy Chicken Stew. Japanese usually cook stew with thick white roux.

But we can also cook with margarine, flour and soy milk to make the dish healthier. You can use butter and milk instead of margarine and soy milk.

This recipe is similar to Chicken Pot Pie recipe. So I am sure you will like cooking and tasting this stew.

The ingredients are taro, onion, carrot and chicken breast. Here, you can use potato instead of taro and chicken thigh instead of chicken breast if you prefer. However, Taro’s gruel, which is a result of mucin, makes the stew’s consistency rich and helps with digestion.

It is great to have during the cold winter months!!

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{Ingredients (Serves 2)}

½ lb. Chicken Breast or Thigh

1 Carrot

1 Onion

4 Taros

2 Tbsp. Margarine

3 Tbsp. Flour

½ tsp. Salt

¼ tsp. Black Pepper

1 ⅓ cups Chicken Stock

1 ¾ cups Soy Milk

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Here is mu recipe in PDF: Creamy Chiken Stew