White stew (or some people also call as ‘cream stew’) is also ‘Yoshoku’ and not very authentic Japanese dish. Our white stew is to have sausages and corns.
Ingredients
250g of sausages, cut in 3cms (I usually use Kransky)
Half onion, slice in 1cm
1 carrot, slice in 1cm
2 potatoes, cut in 3-4cm cubes *Or 3 white round raddish
Half broccoli *Or 6-8 Brussels sprouts, cut in half.
1-2 grab of frozen corns
30g of butter
3 tablespoons of plain flour
400ml of water + 1 bouillon cube
400ml of milk
salt and pepper
Instruction
1. In a pot, add a tablespoon of oil. Saute sausages lightly, and remove them from a pot. Keep them aside.
2. In the same pot, saute onion and carrot.Add oil if needed. When the onion started translucent, add and melt butter first, then add plain flour. With a spatula, mix and cook until there is no flour bits.
3. Add water and bouillon, potato and corns. Cook until potato and carrot are cooked enough.
4. Meanwhile, in a separated pot, boil broccoli in water and a teaspoon of salt for about 2-3 mins. No need to cook fully. Alternatively, you can do microwave.
5. When potato and carrot are cooked, add milk, salt and pepper and broccoli, and gently mix and cook at the minimum heat about for 5-10 mins. Make sure not to boil.