Japanese Chicken Stew Recipe – Japanese Special
Japanese chicken stew is a warm and satisfying dish that highlights the essence of Japanese cuisine with its simplicity and rich umami flavors. This hearty stew features tender chicken chunks and a variety of vegetables like carrots, potatoes, and mushrooms, all simmered together in a savory mix of soy sauce, mirin, and chicken broth. Ideal for chilly days or a cozy meal, its harmonious blend of flavors and textures makes it a cherished favorite in Japanese home cooking.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Japanese Chicken Stew Ingredients:
- 1 lb (450g) chicken thighs, boneless and skinless, cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 carrots, peeled and cut into rounds
- 2 potatoes, peeled and cut into chunks
- 1 cup mushrooms, sliced (shiitake or button mushrooms)
- 2 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped green onions (for garnish, optional)
Prepare the Ingredients:
Cut chicken into chunks and chop vegetables as directed.
Sauté Chicken:
Heat vegetable oil in a large pot over medium-high heat. Add chicken chunks and brown on all sides, about 5-7 minutes. Remove chicken and set aside.
Cook Vegetables:
In the same pot, add onions and garlic. Sauté until onions are translucent, about 3-4 minutes.
Combine Ingredients:
Return the browned chicken to the pot. Add carrots, potatoes, and mushrooms. Stir to combine.
Add Liquids and Simmer:
Pour in chicken broth, soy sauce, mirin, sake (if using), and add sugar. Stir well and bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
Thicken (Optional):
If you prefer a thicker stew, stir in the cornstarch mixture and cook for an additional 5 minutes, or until the stew reaches your desired consistency.
Serve:
Garnish with chopped green onions if desired. Serve hot with steamed rice or bread.
Recipe Notes:
Chicken Cut: Bone-in, skinless thighs are preferred for their flavor and tenderness, but boneless breasts can be used for a leaner option.
Mirin & Sake: These ingredients add depth of flavor. If unavailable, you can substitute with a splash of white wine and a bit of sugar.
Vegetable Variations: Feel free to add other vegetables like bell peppers or peas according to your preference.
Storing: This stew keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat thoroughly before serving.
