10 Minute Chicken Miso Cream Stew

10 Minute Chicken Miso Cream Stew

This is a delicious and easy creamy stew that takes just 10 minutes.

Ingredients: 2-3 servings

Chicken thigh
400 g
Flour (to coat the chicken)
as needed
Shimeji mushrooms
1 package
1 clove
Butter, vegetable oil
as needed
1 teaspoon
300 ml
100 ml
★Ketchup, Miso, Sake
3 tablespoons each
1 teaspoon
a pinch
to taste


1. Cut the chicken into bite-sized pieces.
2. Remove the stems of the shimeji mushrooms and shred.
3. Thinly slice the onion.
4. Thinly slice the garlic.
5. Coat the chicken with flour. Heat butter and vegetable oil in a frying pan and pan-fry the chicken with the skin side down.
6. Once the skin has become crisp and browned.
7. Add the onion, garlic, and shimeji. Cook until tender.
8. Add the flour and cook until no longer powdery.
9. Add the ★ ingredients and stir on medium heat while simmering for about 5 minutes.
10. Once it has simmered, taste the flavor and adjust with salt as needed. It's done.
11. Serve on a dish and optionally garnish with parsley.

Story Behind this Recipe

I made this because I bought some chicken.