We approached House Foods House Cream Stew with a degree of caution, given our past experiences with white sauces often skewed toward an overpowering presence of dairy or cheese in Western cuisine. This hesitancy led to a delay in trying this product.
The preparation process involved sautéing chicken, onions, potatoes, and carrots until they achieved a golden brown hue. After adding water and allowing the mixture to simmer for 15 minutes, resulting in softened ingredients, the cubed roux was introduced and cooked for an additional 5 minutes until a desired thickness was reached. The final step involved the addition of milk, cooked for another 5 minutes.
Throughout the cooking process, a noticeable dairy aroma reminiscent of carbonara emanated from the stew. However, the actual tasting experience proved to be a delightful surprise. Contrary to our initial expectations, the stew offered a robust and comforting flavour profile. As indicated on the packaging, the vegetable bouillon base took centre stage, imbuing the stew with a rich umami flavour. The dairy component contributed a creamy texture akin to the mildness of a bechamel sauce, steering clear of the heaviness often associated with carbonara. Subsequent research revealed that the use of bechamel is a common practice in Japanese cream stew preparation, allowing for the dish to be easily recreated without relying on a pre-packaged roux.
This House Foods House Cream Stew contained 140 g. It was produced in Japan and purchased in Australia in 2019.