12 have already made this dish!
The preparation:
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In the first step, prepare the ingredients. To do this, cut the meat into small pieces and peel and chop the onions, potatoes and carrots.
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Now heat oil in a pan, add the onions first and then the meat. Season everything with salt & pepper.
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When the meat is cooked through, add the carrots & potatoes to the pan.
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Fry everything for about three minutes and then remove the pan from the heat.
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Now add butter to a saucepan. As soon as it is liquid, add the flour. Stir well.
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Now gradually add the chicken broth. (If you have it in powder form, dissolve it in water first).
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Now add the meat and vegetables to the sauce. Let everything simmer for 15 - 20 minutes over a low to medium heat.
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Finally, refine the finished dish with cream, salt & pepper.
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Let it cook for another 10 minutes and the Kurimu Shichu is ready! Enjoy :)
Table of contents:
Summary
Kurimu shichu, or Japanese creamy stew, is a delicious and hearty dish often enjoyed during the cold winter months in Japan. This Western-influenced meal, known as yoshoku, typically features chicken and vegetables in a rich white sauce, providing a comforting warmth. Kurimu shichu is commonly served in restaurants with a spoon and fork, distinguishing it from traditional Japanese cuisine. The stew can be customized with ingredients such as pork or a variety of vegetables like onions, potatoes, carrots, and greens, along with popular additions like mushrooms—except for shiitake due to their strong flavor. Explore this site for not only the scrumptious recipe for Kurimu shichu but also links to other delicious yoshoku dishes like kare raisu (Japanese curry), korokke (croquettes), and omuraisu (omelette rice).Creamy, savory, and delicious: Kurimu shichu - or "creamy stew" - is another of many Japanese Western-style dishes. These dishes influenced by Western cuisine are called yoshoku. In restaurants, yoshoku dishes are usually served with a spoon and fork instead of chopsticks. Yoshoku dishes also include Kare Raisu (Japanese curry), Korokke (croquettes), and Omuraisu (omelette with rice). Here we have linked these delicious recipes for you:
When is Kurimu Shichu eaten?
The creamy stew Kurimu Shichu is particularly popular in Japan during the cold winter months. It consists of chicken and vegetables in a light sauce and is sure to warm you up properly.
Very interesting: Although you can find Kurimu Shichu very often in restaurants all over Japan, the stew actually only consists of "Western" ingredients! From the béchamel sauce to the potatoes to the vegetable broth, you are sure to know all the ingredients used.
What other ingredients go in Kurimu Shichu?
Meat
Traditionally, Kurimu Shichu is made with chicken. But pork also goes very well in the stew. Vegetarians can also simply omit the meat component.
Vegetables
Classically, onions, potatoes, and carrots are used. But all kinds of green vegetables like broccoli, peas, or green beans also go great. Mushrooms are also very popular. You can choose your favorite variety here - only shiitake mushrooms don't quite fit because they have such a strong flavor.
Comments
Hello you two, it's so great that you have so many new recipes and that you’re regularly on YouTube now, but why can’t we pin and share your recipes? It would be really awesome if we could share your recipes! Best regards, Jesse-Gabriel
Hello Jesse-Gabriel, we're really glad that you like our blog. Yes, we do our best to produce additional videos, though it's honestly quite an effort sometimes. But comments like yours motivate us to keep going and to put a lot of energy into the project. You're right, we actually don't have buttons for sharing the posts yet. We should definitely program that :) Thank you, we’ll get on that as soon as possible. Best regards, Ryusei from RyuKoch
Thanks for replying! I've been following you for a long time, even before the time you teamed up. It would be great if we could pin your amazing recipes, as not a single recipe should ever be lost. Best regards, Jesse-Gabriel
Hi Jesse, I'll try to program that. We'll announce any updates in our newsletter :) Best regards, Ryusei