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Japanese Cream Stew with Sausage


Prep Time: 20 minutes

Cook Time: 30 minutes

  • 2 Tbsp. unsalted butter
  • J-Basket Jalapeno Jumbo Pork Sausage, cut in 1 in. pieces (Can substitute with other flavor for less spicier version)
  • 4 garlic cloves, chopped
  • 1 onion, chopped
  • 1 tsp. J-basket arajio natural sea salt
  • black pepper, to taste
  • ¼ cup white wine*
  • 4 yukon gold potatoes, cut in 1 inch pieces
  • 2 carrots, peeled and cut in 1 inch pieces
  • ½ cup water
  • 1 cup unsalted chicken broth
  • ½ box Japanese cream stew mix
  • 1 cup whole milk or 2% milk
  • 10 cremini mushroom sliced
  • 1 head broccoli, cut in small pieces
  • Cooked Nishiki Premium Rice for serving
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent. Add the  J Basket Jalapeno Jumbo Pork Sausage, 1 tsp. salt and black pepper to the pot and cook for 2 minutes. Add ¼ cup white wine to the pot and cook for 2-3 minutes.
  2. Add chopped potatoes, carrots, water and unsalted chicken broth to the pot. Stir everything together and boil for 12-15 minutes, covered.
  3. Finally, add 1 cup milk, mushrooms and broccoli. Use half box Japanese cream stew mix to the pot and stir well. Cook for 5 minutes until the broccoli cooks to your desired tenderness.
  4. Serve hot by itself or with some steamed Nishiki rice or toasted bread.

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Dish Type / Ethnic Cuisine
Main Dish