Rich Hokkaido-Style Cream Stew
Create a Delicious Hokkaido Cream Stew at Home! (Tips for Using Corn Soup Mix Included)
Today, I’m sharing how to make a special Hokkaido-style cream stew, inspired by a dish I enjoyed during my recent hot spring trip to Beppu, Japan. I found this Hokkaido cream stew mix in the curry aisle of a local supermarket. Honestly, I thought it was curry when I bought it, but it turned out to be a delightful discovery! This stew features a wonderfully creamy broth and generous chunks of vegetables and chicken, making for a satisfying and delicious meal. If you can’t find this specific mix, you can achieve a similar flavor using a corn soup mix, so don’t hesitate to try this recipe!
Ingredients- Hokkaido Cream Stew Mix 1/2 packet
- Potatoes 2 medium
- Onion 1 medium
- Carrot 1 medium
- Chicken breast 1 piece (approx. 150g)
- Broccoli 1 head
- Milk 200ml
- Water 600ml
- Cooking oil a pinch
- Salt a pinch
- Pepper a pinch
Cooking Instructions
Step 1
Start by preparing all your ingredients. Wash the vegetables and chicken breast thoroughly. Dice the potatoes, onion, and carrot into bite-sized pieces, about 2cm cubes. Cut the chicken breast into similar-sized pieces. Feel free to substitute chicken breast with pork or beef if you prefer – any meat will add a delicious flavor!
Step 2
Wash the broccoli and cut it into bite-sized florets. Blanch the broccoli in boiling water for about 40 seconds; this helps retain its vibrant color and crisp texture. (If blanching feels like too much trouble, I sometimes pour hot water from an electric kettle over the broccoli florets and let them soak for a minute.)
Step 3
Heat a little cooking oil in a deep pot over medium heat. Add the diced potatoes and carrots and sauté them. Season lightly with salt and pepper to enhance their natural flavors. Continue to stir-fry until the edges of the potatoes begin to look translucent. This sautéing step brings out the sweetness of the vegetables.
Step 4
Once the potatoes and carrots are lightly softened, add the diced onion and chicken breast to the pot. Continue to stir-fry everything together until the onion becomes translucent and the chicken breast turns white on the outside.
Step 5
When the chicken breast is cooked through, pour in 600ml of water. Bring the mixture to a boil over medium-high heat.
Step 6
As the stew comes to a boil, skim off any foam or scum that rises to the surface with a spoon. This will result in a cleaner, more refined flavor. Let it simmer for another 10 minutes, allowing the vegetables to become tender.
Step 7
Now it’s time to add the Hokkaido cream stew mix to enhance the flavor. The aroma from this particular mix is very similar to popular corn soup brands! If you can’t find this specific mix, using a good quality corn soup mix is a great alternative for a similar creamy taste. Make sure to stir well to dissolve the mix without any lumps.
Step 8
Once the stew begins to thicken and bubble, slowly pour in 200ml of milk. Adding milk will make the stew richer, creamier, and more savory. Reduce the heat to low and let it simmer gently after adding the milk.
Step 9
Finally, add the blanched broccoli florets and let the stew simmer for a final few minutes until everything is heated through. This is your delicious Hokkaido-style cream stew! The broccoli adds a lovely splash of color and a satisfying bite. Serve hot, perhaps with some crusty bread, for a truly comforting meal.
