Japanese cream stew

4
30 minutes

Ingredients

Stew ingredients

  • 2 tbsp of oil, flavourless
  • 100g of shiitake mushrooms, fresh
  • 50g of oyster mushrooms, fresh
  • 1 white onion, sliced
  • 2 potatoes, peeled, sliced and cubed
  • 3 carrots, peeled and sliced
  • 1/2 broccoli, florets only
  • 400ml of mushroom dashi

White sauce

  • 30g of flour
  • 2 tbsp of butter
  • 450ml of milk
  • 30g of cheese, grated

Koji

  • 300g of dried rice koji
  • 90g of salt
  • 450ml of water

Method

1
To begin, make the koji. If preferred, you can buy premade koji seasoning to save time – you will need 50ml for this recipe
2
Mix the rice koji with the salt, add the water and mix through. Place in a container
3
Place a lid on the container, making sure you leave a small fraction of the lid open so any gases that are produced can escape. Place in a warm area like an airing cupboard
4
Stir once a day for 2–3 days, then leave to ferment for 1 week to 10 days. Consume as soon as possible after this time
5
To make the stew, heat the oil in a large pan and sauté the onions until softened
6
Add the potatoes and the dashi, bring to the boil for a minute and then reduce to a simmer
7
Add the carrots to the saucepan and simmer for another 20 minutes
8
In a separate medium pan, prepare the roux. Melt the butter over a low heat. Add the flour, stir well with the butter and cook out for 2 minutes. Pour in a splash of the cold milk
9
Whisk until smooth, still over a low heat. Gradually whisk in the remaining milk, ensuring all of the milk is gradually absorbed to create a creamy white sauce. After 5 minutes, increase the heat until the mixture thickens and bubbles. Add 50ml of the koji seasoning
10
Add the roux to the stew, stir in the broccoli and mushrooms and bring to a gentle boil for a further 2–3 minutes. Check the seasoning for salt and pepper then serve immediately