Japanese Cream Stew with Rice Koji

Japanese Cream Stew with Rice Koji

  • Pour 3-4
Noté par 27 personnes
Notez cette recette :

A classic Japanese warmer with twist. This Japanese cream stew adds fermented rice koji seasoning to the base to give an added punch of umami to this Japanese take on western style stews. Full of vegetables and umami, this stew is sure to please as well as fill you up on a cold evening or for lunch.

Recipe courtesy of Great British Chefs.


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

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


  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.