Kicchiri Kitchen: Oyster Cream Stew (かきのクリームシチュー))

A delicious creamy stew with seasonal oysters. If oysters aren’t your thing or are not in season, this stew can be made with chicken or pork or with added vegetables for a vegetarian option.

Serves 3-4

1 pack of oysters (kaki), or 300 grams chicken or pork
1 onion
1 pack mushrooms (any kind that you like)
1 clove garlic
1 small bunch broccoli
3 tablespoons flour
2-3 tablespoons butter
1 tablespoon of chicken soup powder (torigara supu)
3 cups milk
1 1/2 cups water
salt and pepper

1. Mince the garlic and onion and slice the mushrooms
2. Cut the broccoli into bite size pieces
3. Wash the oysters in cold water 3 times and drain well
4. Put the butter into a heated fry pan and stir-fry the garlic, onion and mushrooms. Add the chicken or pork now (if you aren’t using oysters) and stir-fry
5. Add salt and pepper to taste
6. Add the flour and stir-fry a little more
7. Add the milk little by little and bring it to a gentle boil
8. Add the water and continue to boil until the sauce thickens, if needed add a little extra flour to thicken it
9. Lastly add the oysters and broccoli and gently boil for 7-10 minutes
10. Serve with rice or crusty bread.

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