Whether you’re looking for a vegetarian or meat-based meal, Japanese Cream Rice Stew is a classic Japanese stew that’s easy to make at home. The best part of this recipe is that you can buy ru powder at any supermarket or specialty store. It’s an excellent substitute for the stock and is a great addition to the dish. Regardless of the type of meat you’re using, koji will add an authentic Japanese flavor to the stew.
Japanese Cream Rice Stew Recipes
Japanese Cream Rice Stew
- To create stew, heat oil in large sized pan. Saute onions till they are soft.
- Add dashi and potatoes. Bring to boil for one minute. Reduce to simmer.
- Add carrots. Simmer for 20 more minutes.
- Prepare roux in separate pan. Melt butter on low heat. Add flour. Stir with butter. Cook for two minutes. Splash in a bit of cold milk.
- Whisk till smooth on low heat. Whisk in remainder of milk gradually. After five minutes, raise heat. Mixture should bubble and thicken. Add koji seasoning.
- Add roux to stew. Stir in mushrooms and broccoli. Bring to low boil for two to three more minutes. Adjust seasoning as desired. Serve promptly.
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Alternative Method: Slow Cooker Cream Rice Stew
Prep Time: 20 minutes
Cook Time: 2-3 hours
- 2 cups short-grain Japanese rice
- 2 1/2 cups dashi stock
- 4 large eggs
- 1/2 cup heavy cream
- 4 shiitake mushrooms, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- Chopped green onions for garnish
Rinse and Soak the Rice:
- Start by rinsing the Japanese short-grain rice in cold water until the water runs clear. Drain the rice thoroughly.
- In your slow cooker, add the rinsed rice and 2 1/2 cups of dashi stock. Stir to combine.
Prepare the Egg Mixture:
- In a mixing bowl, beat the eggs and add the heavy cream. Whisk until well combined.
Combine Ingredients in the Slow Cooker:
- Carefully pour the egg and cream mixture into the slow cooker with the rice and dashi stock. Gently stir to combine, ensuring even distribution.
- Sprinkle the sliced shiitake mushrooms over the rice and egg mixture.
- In a small bowl, mix together the soy sauce, mirin, salt, and sugar. Pour this mixture evenly over the ingredients in the slow cooker.
Set to Cook:
- Cover the slow cooker and set it to the low-heat setting. Let the Cream Rice Stew cook for 2-3 hours. Be mindful not to disturb the cooking process by opening the lid too often. The slow cooker will create a gentle, even heat for the custard to set.
Check for Doneness:
- To check if the stew is done, insert a toothpick or knife into the custard. If it comes out clean, the stew is ready. The custard should be silky and slightly wobbly, similar to a soft custard.
- Once done, scoop portions of the Cream Rice Stew into individual serving bowls. Garnish with chopped green onions for a burst of freshness and color.
- Serve your Slow Cooker Cream Rice Stew hot as an appetizer or light main course. It’s a delicious way to enjoy the rich, creamy flavors of Japanese custard stew without the need for steaming or the stove.
Tips for making Japanese Cream Rice Stew
- Choose Quality Rice: Opt for short-grain Japanese rice, such as Japonica rice, which has the perfect texture and starch content for creating creamy custard.
- Rinse the Rice: Thoroughly rinse the rice until the water runs clear. This helps remove excess starch for a desirable, non-gummy texture.
- Proper Dashi Stock: The quality of your dashi stock significantly influences the overall flavor. Prepare homemade dashi if possible, but store-bought options work well too.
- Slow Cooker Settings: If using a slow cooker, select the low-heat setting to create a silky, custard-like texture. Avoid opening the lid frequently to prevent heat fluctuations.
- Egg Mixture Consistency: Ensure the egg and cream mixture is well whisked and combined. This contributes to the creamy texture of the stew.
- Doneness Test: To determine if the stew is ready, insert a toothpick or knife into the custard. It should come out clean. The stew should be soft but not overly runny.
- Pickled Vegetables: Serve alongside pickled vegetables like takuan (pickled daikon radish) or tsukemono for a refreshing contrast to the creamy stew.
- Garnish with Shredded Nori: Sprinkle some shredded nori (seaweed) over the stew for a subtle briny flavor and added umami.
- Green Tea: Pair the stew with a cup of green tea to cleanse the palate and enhance the overall Japanese dining experience.
- Miso Soup: A small bowl of miso soup is a classic side dish that complements the stew’s flavors and adds depth to the meal.
- Japanese Pickles: Include various Japanese pickles like umeboshi (plum), gari (sushi ginger), or shibazuke to provide a m
FAQs – Japanese Cream Rice Stew
How Do I Store Leftover Japanese Cream Rice Stew?
- Allow any leftover stew to cool to room temperature.
- Transfer it to an airtight container, ensuring the stew is evenly distributed.
- Refrigerate the stew promptly.
- Consume within 2-3 days to enjoy it at its best.
2. Can I Freeze Japanese Cream Rice Stew?
Yes, you can freeze it:
- Allow the stew to cool completely.
- Place it in a freezer-safe container or zip-top bags.
- Label and date the container.
- Freeze for up to 2-3 months.
- Thaw in the refrigerator before reheating.
3. What Variations Can I Try for the Stew?
Get creative with these variations:
- Add vegetables like carrots, peas, or corn for a more colorful stew.
- Experiment with different types of mushrooms for diverse flavors.
- Incorporate protein like chicken, shrimp, or tofu for added texture and taste.
4. Can I Make It Vegan or Vegetarian?
Absolutely! Consider these vegan or vegetarian adaptations:
- Replace the cream with a non-dairy alternative like coconut milk or cashew cream.
- Omit the pork and use vegetable broth instead of dashi for a vegetarian version.
5. How Do I Prevent the Stew from Becoming Overly Runny?
Avoiding a too-runny stew is easy:
- Ensure you have the right egg-to-liquid ratio. Adjust if needed.
- Thoroughly drain your cooked ingredients, such as mushrooms, to remove excess moisture.
edley of flavors.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.