This is the S&B Torokeru Stew Soy Milk Corn, a Japanese-style stew roux made with powdered sweet corn from Hokkaidō Prefecture and domestically produced soy milk. The base is soy milk, with sweetness extracted from sweet corn.
Each package contained two individually sealed portions of roux in plastic trays, with each portion breakable into smaller cubes for easier dissolving.
The standard instructions for one double pack (8 servings) recommended 300 g of meat (chicken or pork), 400 g of onion, 200 g of carrot, and 300 g of potato. The ingredients were to be browned in vegetable oil for 5–10 minutes, followed by the addition of 1.2 L of water and a 20-minute simmer on low to medium heat. After turning off the heat, the roux cubes were to be broken up and mixed in before adding 100 mL of milk or soy milk, then simmered for another 5 minutes before serving.
Wwe modified the recipe while keeping the same amount of liquid. Instead of the recommended portions, we used 1.8 kg of chicken, 1 kg of carrots, 4 cans of straw mushrooms, 4 cans of baby corn, and 1 onion.
The roux had a strong sweet corn aroma in its raw form, though this became rather subtle once cooked with the fond from browning the chicken and vegetables. Unlike the regular cream stew roux, which has a distinct dairy aroma when cooked, this version had a lighter, less creamy texture—likely due to the use of soy milk instead of cream. While still comforting, it lacked some of the richness of the standard version. We would repurchase these soy milk corn roux cubes, though only if the price difference compared to the regular line was insignificant.
This S&B Torokeru Stew Soy Milk Corn contained 160 g. It was produced in Japan and purchased in Sydney, Australia in 2024.