Japanese Lunch Under 20 Minutes: Cream Stew Gohan

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a protein alternative, while pork can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories, while the water + cornstarch mix can thicken the stew.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, and bouillon cubes are often cheaper.

Drain the soaking water from the rice and add fresh water to the pot.

Cook the rice over medium heat.

In a separate saucepan, heat some oil and sauté the vegetables, starting with the bean sprouts, bok choy, frozen napa cabbage, and chickpeas.

Add the aburaage and cook everything until tender.

Sprinkle rice flour over the vegetables and stir to coat.

Add vegetable bouillon and water and simmer for a few minutes.

Stir in soy milk and butter to finish the dish with a rich, creamy texture.

Add a little miso paste to enhance the flavor of the stew.

Fluff the rice with a shamoji and serve it on a plate.

Pour the creamy stew over the rice and sprinkle a bit of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens