This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Cream stew" – news ·newspapers ·books ·scholar ·JSTOR(March 2013) (Learn how and when to remove this message)

Cream stew

Type	Soup
Place of origin	Japan
Main ingredients	Meat (usuallychicken orpork),vegetables,onion,carrot,potato,cabbage, whiteroux, water

Cream stew (クリームシチュー,kurīmu shichū) is a popularyōshoku dish consisting of meat, usuallychicken orpork, and mixedvegetables,onion,carrot,potato, andcabbage, cooked in thick whiteroux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed bydegreasing, and then the roux is added. It is common in Japan to use ready-made roux, for makingJapanese curry, which comes in a block from a box. The roux can also be cooked from scratch. The hard-paste roux melts from the heat and blends with the water to create a thick stew.Milk can also be used as a replacement for water to make the stew more creamy.^[1]

• List of Japanese soups and stews
• Glico
• House Foods In 1966, Japan's first commercially available cream stew mix, "Cream Stew Mix," was launched. It was inspired byIrish stew.^[2]

This Japanese cuisine–related article is astub. You can help Wikipedia byadding missing information.

• v
• t
• e

• Japanese soups and stews
• Japanese fusion cuisine
• Japanese cuisine stubs

• CS1 Japanese-language sources (ja)
• Articles with short description
• Short description matches Wikidata
• Articles needing additional references from March 2013
• All articles needing additional references
• Articles containing Japanese-language text
• All stub articles