Japanese Method - Chicken Stew

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READY IN: 1hr 10mins
Recipe by Chef Canada Umami

We use a pre-made roux manufactured in Japan by a compnay called 'House'. The product is called 'Kokumaro Stew Cream' & we have found it available in most supermarkets that sell Asian food products

Ingredients Nutrition


  1. brown chicken thighs and drain fat.
  2. warm up a cup of the water or broth and melt the roux.
  3. add chicken and roux to crock pot with all remaining ingredients.
  4. set on low for 8 hours.
  5. OR.
  6. simmer on low heat until vegetables are tender.

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