Japanese Cream Stew
About recipe
Introducing a delicious Japanese cream stew made with a simple yet flavorful white sauce using shio koji, white miso, and soy milk. This popular home-cooked dish in Japan is often served with steamed rice or crusty bread, and can even be used to create a creamy pasta. Experience the irresistible charm of shio koji and white miso as they come together to provide a rich, umami-filled flavor that elevates this comforting dish to new heights.
Ingredients
- 2 potatoes
- 1 carrot
- 1 onion
- 2 mushrooms
- 500ml of any milk
- 200ml of water
- 3 tbsp of Shiro Miso
- 4 tbsp of Shio Koji
- 1 tbsp of olive oil
- 10g of potato starch
- 10g of water
Instructions
- 1. Spread olive oil in a large pot with depth and stir-fry the ingredients over medium to high heat.
- 2. Add water, half of the milk, and salt koji and simmer. Remove any froth that rises to the surface.
- 3. While simmering, mix potato starch and 10g of water, then add the remaining milk and mix well.
- 4. Once the ingredients are cooked, add the mixture from step 3 to the pot and mix. The stew will gradually thicken, and it's ready to serve.