Darn it, Marc! I was trying to relax and watched your video, now I have a list and I have to go to the store and make this recipe tonight. This isn't the first time you're responsible for this, Marc!
this has been the best recipe for this soup, the white roux hack is SO helpful. I couldn't find creamed corn in stores so I just opted to put canned corn instead with some of the juice. Thank you so much! I am looking forward to making it more often near winter :)
You're welcome, I'm so glad to hear you've been enjoying it! Thanks for taking the time to let me know. You could probably make something like creamed corn by putting canned corn and just a bit of it's juice in a blender or food processor and pureeing it. This should help disperse the flavor in the sauce more.
Just discovered this channel. My Japanese mother in law made this for me. So happy to have this recipe in english & explained so well. I'll try it. Thank you!!! 😊😊😊
Thanks! I'm sure someone has thought of this before me, but it's how I'll be making any kind of what sauce going forward. So much easier than a butter and flour roux.
@@alphamuffin412 There are a lot more episodes and some movies in Japan, but Netflix has cherry picked a few from various seasons for the foreign market. Hopefully they release the rest of them.
"Inca no mezame potatoes". You deep fry them straight into cooking oil without any batter. You don't boil the inca no mezames... once the deep frying is done, you toss them into a stew. You peel and cut that variety of potatoes, that is the recipe I use when I make cream stew. I've been living at an apartment I rented nearby, so I brought a full pot of cream stew I made over.
I forgot to buy cream corn, so I pulverized a can in the food processor, and forgot to buy mushrooms, so I used ajinomoto for my umami. Had some pork, so used that instead. Turned out very good! Thank you for the recipe! My mom always made white stew when I was a kid.
Just found your channel! So excited to try your recipes!!! Always wanted to cook Japanese dishes but it seemed so intimidating >_< Appreciate how accessible your videos are.
Welcome to the channel! I think Japanese food has that reputation because some of the ingredients and processes can be unfamiliar, but in terms of the number of ingredients and steps, it's usually much more simple than something like French food. I hope you enjoy this, and let me know if you run into any troubles. I'm here to help😉
It's unclear exactly what dish Japanese cream stew was inspired by, but it's considered a Western dish here in Japan that most likely originated somewhere in Europe. French Poulet à la Normande and Irish Potato Soup are a few prime suspects, but Fricassee makes sense too. I hope you enjoy it!
I hear you about the roux! The last time I made cream stew, I experimented with a buerre manie. Tasted just as good and saved me from cleaning a second pot. :)
Looks delicious! Wish it wasn't 80° here today; I would make it! So fun to learn about Japanese culture through cooking. I have walked, bewildered, through large Japanese markets in L.A., wondering what all the items were for. When I get to finally go back, so many things will be familiar!
Thanks Kathy! Wow 80° is that normal? It snowed here a bit this morning. Next time you're in a Japanese supermarket and have a burning question about something, snap a pic and send it to me via Discord, happy to tell you what it is.
@@NoRecipes Santa Ana winds. It's about the worst part of living down here. It will cool down in the next few days and I will be back to cooking stews. Thanks for the offer! Hope I can get to Marukai or Tokyo Central soon. I miss them.
I did try it, it was very delicious 😋 thank you for the recipe. I wanted to ask if I will remove the chicken from the ingredients what should I change in the recipe 🤔, because I'm not someone who loves chickens so I prefer it without chicken 😅
The chicken provides the bulk of the flavor for this stew, so you'll need to substitute an ingredient that's rich in umami compounds such as a different meat, seafood, or mushroom.
I recently finished watching the netflix show the Makanai and had to look for the recipes cooked by the lead character! This looks delicious and surely I'll try the same.
@@zestytriss5282 You could add some at the very end after you've turned off the heat, but I would not recommend adding it any earlier or the proteins in the cheese will curdle.
I have won awards with this. I cooked it for a farmers family where I worked and also for the 30 children of the church that had a dinerevening together every few months. 3 cooks(parents) making something different. All the children wanted my cream stew hahaha. because I put cheese, currypowder and kurkuma in it. I kept winning the game, so they changed the rules hahaha. They decided what I should cook 🤣
Don't you just love it when moms go like: no they won't eat this, they won't eat that. And then I cook it my way and kids won't stop eating it until it's all gone. That makes me laugh so hard inside! especially my steamed vegetables are very popular among kids, and so easy to make.
I see this a lot. I think parents just get used to their kids refusing certain foods and they want to warn people cooking for their kids so they don't get offended when they don't eat them. What I've found is that when kids don't like something a lot of it is with the approach. If you have them help you cook it (or better yet grow it in the garden), they're a lot more interested in eating it. Most parents don't take that much effort though and give up when their kids refuse to try it the first time. On the flip side I've also seen parents force their kids eat things that they say they don't like and then that food is forever ingrained as a traumatic memory so even if they get over whatever taste aversion they had to the food, they have bad memories associated.
@@NoRecipes One last thing. I am the poorest guy on the planet although it doesn't seem that way. My father trained me in bargain hunting, and I have 800L freezing space. What I do have to offer is an audience of 600.000 to 750.000 members in my cooking groups. It might help you too. 2 koreans in Denver posted their kimchi and were flooded by costumers, sold out every week. So please be welcome, chef. We have more professional youtubers too 😊
You're welcome Kevin! You're right, tarragon isn't used much in Japan, but I bet it went really well in this. It's such a great idea I wish I could try it myself, but I've never seen fresh tarragon being sold here.
@@kevincarlson4562 Tarragon flavored umeboshi could be super interesting as I think there are some parallels in flavor with red shiso (which is traditionally used to flavor Ume). Good call on dried tarragon, just checked online and Amazon has it.
@@NoRecipes It takes less dried,as I'm sure you know.Maybe it's some parallel:Ever since I moved from California to Florida I can find every Japanese item but mitsuba and shiso.There was a great place called Tokyo Food Market nearby,but sadly the owner(from Kyoto) moved.
@@kevincarlson4562 Hi Kevin, the climate in Florida is similar to the climate in Japan so I imagine both Shiso and Mitsuba would grow well there. There are a couple places selling Japanese seeds online, so perhaps you can try growing it yourself? I've never grown Mitsuba, but Shiso literally grows like weeds here in Japan.
Looks easy and delicious! What is the reason for the milk powder? What if I omit? I don’t want to buy a box of that because I will probably never use it for anything else.
Hi Sandra, you can find a more detailed explanation about the reasoning for milk powder on my website (link in description), but the cream alone isn't enough to make the stew creamy. Most recipes call for adding milk to the stewing liquid, but I've found the milk curdles and makes the sauce gritty, which is why I add concentrated milk powder at the end.
Hi Elaine, it's a fairly simple conversion. I don't have a specific recipe, but as with most of my recipes, I explain the subs you can make over on the blog (link in description).
Hi Dawn, I'm assuming you're planning on using it instead of the chicken? It should work, but you'll want to reduce the salt, since sausage is already seasoned.
Yep I used 47% butterfat cream. If you every need a more detailed explanation of ingredients for my recipes, just check out the accompanying post on my website (link in description) I usually go into a lot more detail about the ingredients I've added in the written post.
@@NoRecipes And I'm glad you're teaching how to make it from scratch and it's actually simple you don't have Or need to buy that roax block cause lot of them tend to have lot of unwanted additives in there and it's not good for you
I wonder if there is a way to make a non dairy version of this? I’ve made this recipe a ton of times and it’s delicious but the amount of dairy is always a bit too much for my stomach 😢
The easiest way would be to substitute some coconut milk powder for the milk powder and then you could puree some raw cashew nuts in a high speed blender with water to make cashew cream for the heavy cream (the less water you use, the richer it will be).
@@NoRecipesooof I’m 8 months late to this I’m so sorry! Thank you so much for replying Matsumoto-sensei 🙏🏻 unfortunately I’m allergic to cashews, but I found out that the Silk brand makes a soy based heavy cream alternative. Would that work instead?
@@iamjackspyramidshapedhelmet No worries . I haven't tried it, but the goal of the cream is to add richness, so assuming it's unsweetened and unflavored, it should work.
🍲 sounds like soup= caldo in spanish, love caldos for this season cold weather in indiana how about where u are my friend? Are u in Japan or where? Not in New York anyone ah.
@@xiomaraf.7770 Covid cases are rising so the situation isn't great, but I think that is the case pretty much everywhere now. Hope you're staying safe and healthy!
Thanks for the vid!! BTW, you don't have to force a smile 100% of the time. Your calm, default expression would probably be more enjoyable to see than the forced smile. Not tryna be nasty. Just tryna be helpful.
You're welcome James. You've never met me in person so you probably don't know this, but unless I'm really concentrating on something I'm usually smiling. It's not forced, it just how I am. There's also loads of research out there indicating that smiling is not only good for my own well being it's good for those around me as well. Honestly, you're not the first person to tell me this, but for every person that complains, there's at least one person that appreciates it, so it's not a behavior I'll be changing for you😉
"Inca no mezame potatoes". You deep fry them straight into cooking oil without any batter. You don't boil the inca no mezames... once the deep frying is done, you toss them into a stew. You peel and cut that variety of potatoes, that is the recipe I use when I make cream stew. I've been living at an apartment I rented nearby, so I brought a full pot of cream stew I made over.
Hi Santiago, Inca no mezame are quite sweet for this, but they will add a nice color. As for frying them, that's a matter of personal preference. Frying them will create a skin around the outside that prevents them from falling apart when you stew them. Personally I like my potatoes practically melting into the stew, so I don't fry them first.
Darn it, Marc! I was trying to relax and watched your video, now I have a list and I have to go to the store and make this recipe tonight. This isn't the first time you're responsible for this, Marc!
😆 Just trying to keep you on your toes 😉
He got me too.
our family usually has this for dinner, we put our own twist by adding elbow pasta to make it so much more filling. its delicious
Great idea!
this has been the best recipe for this soup, the white roux hack is SO helpful. I couldn't find creamed corn in stores so I just opted to put canned corn instead with some of the juice. Thank you so much! I am looking forward to making it more often near winter :)
You're welcome, I'm so glad to hear you've been enjoying it! Thanks for taking the time to let me know.
You could probably make something like creamed corn by putting canned corn and just a bit of it's juice in a blender or food processor and pureeing it. This should help disperse the flavor in the sauce more.
Just discovered this channel. My Japanese mother in law made this for me. So happy to have this recipe in english & explained so well. I'll try it. Thank you!!! 😊😊😊
Welcome to the channel Gabrielle! I hope you enjoy this😀
Great recipe! Saving for later. Thanks!
Thanks! I hope you enjoy it!
I'm looking forward to making stew for the family. I like your vegetable peel (before & after) technique.
Thanks Eddie! I spent way too much time doing that so I'm glad someone noticed 😆 Hope you and your family enjoy this!
Another great recipe 👏👏
Thank you!
I like that roux hack :)
Thanks! I'm sure someone has thought of this before me, but it's how I'll be making any kind of what sauce going forward. So much easier than a butter and flour roux.
It's funny I just finished Midnight Diner and in that episode, they make a Cream stew that why I found you
THANK YOU
I binged Midnight Diner aver New Years but I didn't get to the cream stew episode. Will have to look for it!
This show sounds interesting. Where is the best place online to watch it?
I also found this channel by looking up the recipe for cream stew after binge watching Midnight Diner and Midnight Diner: Tokyo Stories!
@@danahess1974 It's on Netflix.
@@alphamuffin412 There are a lot more episodes and some movies in Japan, but Netflix has cherry picked a few from various seasons for the foreign market. Hopefully they release the rest of them.
"Inca no mezame potatoes". You deep fry them straight into cooking oil without any batter. You don't boil the inca no mezames... once the deep frying is done, you toss them into a stew. You peel and cut that variety of potatoes, that is the recipe I use when I make cream stew. I've been living at an apartment I rented nearby, so I brought a full pot of cream stew I made over.
I forgot to buy cream corn, so I pulverized a can in the food processor, and forgot to buy mushrooms, so I used ajinomoto for my umami. Had some pork, so used that instead. Turned out very good! Thank you for the recipe! My mom always made white stew when I was a kid.
Hi Lori, I'm glad to hear you enjoyed it! Thanks for sharing your substitutions. I love this with pork as well!
I just made this recipe for dinner and it was a big hit! Thanks for sharing this one. I can't wait to try your other recipes.
Hi Christina, I'm so glad to hear you and your family enjoyed this! Thank for taking the time to let me know😀
Definitely gonna make this asap, thanks for the recipe, the fam is gonna think I'm a top chef
You're welcome! I hope they enjoy it 😀
Just found your channel! So excited to try your recipes!!! Always wanted to cook Japanese dishes but it seemed so intimidating >_< Appreciate how accessible your videos are.
Welcome to the channel! I think Japanese food has that reputation because some of the ingredients and processes can be unfamiliar, but in terms of the number of ingredients and steps, it's usually much more simple than something like French food. I hope you enjoy this, and let me know if you run into any troubles. I'm here to help😉
I don't think japanese dishes are that difficult. It's mostly about timing.
Ooo maybe I’ll make this and use the leftovers for pot pie. What a great idea :)
Thanks Audrey! It makes a great filling for pot pie or even a biscuit bake. I hope you enjoy it!
Thank you for this video. This is one of my favourite dish!
You're welcome! I hope you enjoy my recipe 😀
Make this all of fall and love it! We add marjoram and Italian seasoning to give it a deeper flavor.
Great ideas, thanks for sharing!
Your creative video quality are incredible. Love watching it
Thanks Michelle had a bit of fun with the vegetables in this one😉
That really reminds me of a German chicken fricassee, made with Japanese curry ingredients. So gonna try that.
It's unclear exactly what dish Japanese cream stew was inspired by, but it's considered a Western dish here in Japan that most likely originated somewhere in Europe. French Poulet à la Normande and Irish Potato Soup are a few prime suspects, but Fricassee makes sense too. I hope you enjoy it!
I hear you about the roux! The last time I made cream stew, I experimented with a buerre manie. Tasted just as good and saved me from cleaning a second pot. :)
I tried that too, but because I don't add any milk to the stewing liquid the stew doesn't get very creamy.
お腹空いたと思う🗿
I hope you try it out 😀
Looks delicious! Wish it wasn't 80° here today; I would make it! So fun to learn about Japanese culture through cooking. I have walked, bewildered, through large Japanese markets in L.A., wondering what all the items were for. When I get to finally go back, so many things will be familiar!
Thanks Kathy! Wow 80° is that normal? It snowed here a bit this morning. Next time you're in a Japanese supermarket and have a burning question about something, snap a pic and send it to me via Discord, happy to tell you what it is.
@@NoRecipes Santa Ana winds. It's about the worst part of living down here. It will cool down in the next few days and I will be back to cooking stews. Thanks for the offer! Hope I can get to Marukai or Tokyo Central soon. I miss them.
@@NoRecipes 😍You really are "that guy"!
Wonderful recipe
Thank you!
I did try it, it was very delicious 😋 thank you for the recipe. I wanted to ask if I will remove the chicken from the ingredients what should I change in the recipe 🤔, because I'm not someone who loves chickens so I prefer it without chicken 😅
The chicken provides the bulk of the flavor for this stew, so you'll need to substitute an ingredient that's rich in umami compounds such as a different meat, seafood, or mushroom.
I recently finished watching the netflix show the Makanai and had to look for the recipes cooked by the lead character! This looks delicious and surely I'll try the same.
Thanks for dropping by, I hope you enjoy this!
4K vid wow!
Wow the roux is so simple I will try it for my family
I hope you enjoy it!
@@NoRecipes I have a question. Can I add cheese in it?
@@zestytriss5282 You could add some at the very end after you've turned off the heat, but I would not recommend adding it any earlier or the proteins in the cheese will curdle.
Ahhh, pure comfort food. Yum! Thank you!
You're welcome!
I love his energy! Plus I'll be cooking this, this weekend 😊I subscribed ❤
Thanks Vivi, and welcome to the channel! Enjoy your weekend!
Thank you Sir, you are really the BEST
You're welcome!
I have won awards with this. I cooked it for a farmers family where I worked and also for the 30 children of the church that had a dinerevening together every few months. 3 cooks(parents) making something different. All the children wanted my cream stew hahaha. because I put cheese, currypowder and kurkuma in it. I kept winning the game, so they changed the rules hahaha. They decided what I should cook 🤣
Don't you just love it when moms go like: no they won't eat this, they won't eat that. And then I cook it my way and kids won't stop eating it until it's all gone. That makes me laugh so hard inside! especially my steamed vegetables are very popular among kids, and so easy to make.
I see this a lot. I think parents just get used to their kids refusing certain foods and they want to warn people cooking for their kids so they don't get offended when they don't eat them. What I've found is that when kids don't like something a lot of it is with the approach. If you have them help you cook it (or better yet grow it in the garden), they're a lot more interested in eating it. Most parents don't take that much effort though and give up when their kids refuse to try it the first time. On the flip side I've also seen parents force their kids eat things that they say they don't like and then that food is forever ingrained as a traumatic memory so even if they get over whatever taste aversion they had to the food, they have bad memories associated.
Wow that's great!
@@NoRecipes yeah sauerkraut is still haunting me, now I am almost a professional kimchimaker.
@@NoRecipes One last thing. I am the poorest guy on the planet although it doesn't seem that way. My father trained me in bargain hunting, and I have 800L freezing space. What I do have to offer is an audience of 600.000 to 750.000 members in my cooking groups. It might help you too. 2 koreans in Denver posted their kimchi and were flooded by costumers, sold out every week. So please be welcome, chef. We have more professional youtubers too 😊
Yummmmmy
This looks so good, I think I can even smell it… thank you! 🤤
You're welcome! I hope you try it out😉
Thanks Chef San,tried this last week.I added one clove garlic and (very un Japanese?) tarragon.
You're welcome Kevin! You're right, tarragon isn't used much in Japan, but I bet it went really well in this. It's such a great idea I wish I could try it myself, but I've never seen fresh tarragon being sold here.
@@NoRecipes I'm addicted to both umeboshi and tarragon.I wish they'd manufacture tarragon cologne or perfume.If you can get dried there,it's not bad.
@@kevincarlson4562 Tarragon flavored umeboshi could be super interesting as I think there are some parallels in flavor with red shiso (which is traditionally used to flavor Ume). Good call on dried tarragon, just checked online and Amazon has it.
@@NoRecipes It takes less dried,as I'm sure you know.Maybe it's some parallel:Ever since I moved from California to Florida I can find every Japanese item but mitsuba and shiso.There was a great place called Tokyo Food Market nearby,but sadly the owner(from Kyoto) moved.
@@kevincarlson4562 Hi Kevin, the climate in Florida is similar to the climate in Japan so I imagine both Shiso and Mitsuba would grow well there. There are a couple places selling Japanese seeds online, so perhaps you can try growing it yourself? I've never grown Mitsuba, but Shiso literally grows like weeds here in Japan.
What powdered milk did you use Mark? Looks amazing!!!
Hi Carol, I used a Japanese brand, it should work with any powdered milk though. The idea is to add milk flavor without adding any more liquid.
Looks easy and delicious! What is the reason for the milk powder? What if I omit? I don’t want to buy a box of that because I will probably never use it for anything else.
Hi Sandra, you can find a more detailed explanation about the reasoning for milk powder on my website (link in description), but the cream alone isn't enough to make the stew creamy. Most recipes call for adding milk to the stewing liquid, but I've found the milk curdles and makes the sauce gritty, which is why I add concentrated milk powder at the end.
Love this stew! What would be your advice for a veganized version of this stew?
Hi Elaine, it's a fairly simple conversion. I don't have a specific recipe, but as with most of my recipes, I explain the subs you can make over on the blog (link in description).
I’ve added Dijon mustard before serving, it just adds a zest
That's a great idea! I bet it brightens it up a bit.
@@NoRecipes definitely adds more body to the taste
I love that
Thanks Jen!
LOOKS GREAT👌👍
Thanks!
Can I use mild Italian sausages? I’m trying to clear my freezer
Hi Dawn, I'm assuming you're planning on using it instead of the chicken? It should work, but you'll want to reduce the salt, since sausage is already seasoned.
What kind of cream is this? Is it heavy whipping cream
Yep I used 47% butterfat cream. If you every need a more detailed explanation of ingredients for my recipes, just check out the accompanying post on my website (link in description) I usually go into a lot more detail about the ingredients I've added in the written post.
Could you use a daikon raddish instead of potatoes?
Sure! They're obviously not going to taste the same as potatoes, but I'm sure they'd be delicious .
Wanna learn how to cooked for my Japanese son
Hi Jacqui, this is a popular dish with kids here in Japan, I hope you have a chance to make this for your son!
I'm allergic to mushrooms I don't have to add mushrooms on it right pretty much it's whatever you want to put on it
Yep, it won't have quite as much umami, but it will still taste good without them.
@@NoRecipes And I'm glad you're teaching how to make it from scratch and it's actually simple you don't have Or need to buy that roax block cause lot of them tend to have lot of unwanted additives in there and it's not good for you
@@Samiifemboy96 I agree, this is why I generally make anything within reason from scratch (i.e. I won't brew my own soy sauce or sake).
I wonder if there is a way to make a non dairy version of this? I’ve made this recipe a ton of times and it’s delicious but the amount of dairy is always a bit too much for my stomach 😢
The easiest way would be to substitute some coconut milk powder for the milk powder and then you could puree some raw cashew nuts in a high speed blender with water to make cashew cream for the heavy cream (the less water you use, the richer it will be).
@@NoRecipesooof I’m 8 months late to this I’m so sorry! Thank you so much for replying Matsumoto-sensei 🙏🏻 unfortunately I’m allergic to cashews, but I found out that the Silk brand makes a soy based heavy cream alternative. Would that work instead?
@@iamjackspyramidshapedhelmet No worries . I haven't tried it, but the goal of the cream is to add richness, so assuming it's unsweetened and unflavored, it should work.
Can anyone tell me what the cutting technique is called? How do you spell it?
Hi Alina, the technique is called Rangiri.
🍲 sounds like soup= caldo in spanish, love caldos for this season cold weather in indiana how about where u are my friend? Are u in Japan or where? Not in New York anyone ah.
Yes this is perfect for winter. I'm based in Tokyo and it's cold here right now.
@@NoRecipes Wooow and how's everything over there? I just made 🐔 🍲 yesterday with vegetables, take care of yourself 🙏
@@xiomaraf.7770 Covid cases are rising so the situation isn't great, but I think that is the case pretty much everywhere now. Hope you're staying safe and healthy!
@@NoRecipes woow yes thanks God me and my kids are ok,God bless u and family.
❤👍😋💕💕💞😝😛
😃
OYA STEW I WATCH THE DORAEMON EPISODE WICH WAS VERY FUNNY JIYAN STEW
Aligato
You're welcome!
Thanks for the vid!!
BTW, you don't have to force a smile 100% of the time. Your calm, default expression would probably be more enjoyable to see than the forced smile. Not tryna be nasty. Just tryna be helpful.
You're welcome James. You've never met me in person so you probably don't know this, but unless I'm really concentrating on something I'm usually smiling. It's not forced, it just how I am. There's also loads of research out there indicating that smiling is not only good for my own well being it's good for those around me as well. Honestly, you're not the first person to tell me this, but for every person that complains, there's at least one person that appreciates it, so it's not a behavior I'll be changing for you😉
@@NoRecipes cool
Bro you have zero accent 👏
😆 The only accent I get accused of having is a California accent, which is where I grew up.
"Inca no mezame potatoes". You deep fry them straight into cooking oil without any batter. You don't boil the inca no mezames... once the deep frying is done, you toss them into a stew. You peel and cut that variety of potatoes, that is the recipe I use when I make cream stew. I've been living at an apartment I rented nearby, so I brought a full pot of cream stew I made over.
Hi Santiago, Inca no mezame are quite sweet for this, but they will add a nice color. As for frying them, that's a matter of personal preference. Frying them will create a skin around the outside that prevents them from falling apart when you stew them. Personally I like my potatoes practically melting into the stew, so I don't fry them first.