White Stew

This is not a typical Japanese cuisine, but very popular at home. Seasoning mix for “white stew” can be found at supermarkets, and they all contain gluten. Therefore, to be a gluten free, you need to cook yourself from scratch. However, it is not difficult at all, but you need rice powder.

Ingredients
Onion　　　　　　　1pcs
Carrots　　　　　　 1pcs
Meat　　　　　　　500g (any meat. I used shredded pork this time)
Butter　　　　　　　10g
Rice powder　　　　3Tbs
Milk　　　　　　　　200cc　
Water　　　　　　　200cc
Chicken stock　　　 200cc (chicken stock should not have a particular flavor)
Bouillon cube　　　　2pcs
Bay leaves　　　　　2pcs
Salt　　　　　　　　10g
Pepper　　　　　　 as you like

How to Cook
1. Slice an onion, cut a carrot into pieces, cut meat if they were too big, and prepare any mushrooms if you want to add.
2. In a pan, put butter, onion, and carrot. Stir-fry until vegetables are somewhat cooked. Add meat and stir-fry for a while.
3. Add water and chicken stock. If you did not have liquid chicken stock, add same quantity of water and an extra bouillon cube. Cook until boil, and then add meat and mushrooms. Add salt, bay leaves, bouillon cubes, and peppers.
4. Simmer for 2-3 hours while removing bubbles. You can stop cooking and leave for an hour, and then cook again. Cook until onions become transparent and start to dissolve into the soup.
5. Mix rice powder and milk in a bowl using wire whip. Add to the pan and stir until the soup gets thickened. Taste and add salt if needed.

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　

　　　　　　　　　　　　　　　　　　　　　　　　　　　　Here are seasonings that I used.