Recipe for "Japanese Creamed Chicken and Chinese Cabbage" with mentsuyu and milk!

Here is a recipe for "Chicken and Chinese cabbage in Japanese cream sauce." Easy seasoning with mentsuyu (Japanese soup stock). The richness of the milk and the flavor of garlic combine to create a Japanese-Western taste.

Chicken and Chinese cabbage in Japanese cream sauce

Ingredients (for 2 servings)

300g (10.58oz) chicken thigh meat
1/8th of a Chinese cabbage
100 g shimeji mushrooms
1 teaspoon grated garlic
1/2 tablespoon olive oil
1/2 cup milk
3 tablespoons mentsuyu (3 times concentrated)
1 tablespoon katakuriko (potato starch)

Japanese Creamed Chicken and Chinese Cabbage Directions

Cut chicken and Chinese cabbage into bite-sized pieces. Remove the stones from the shimeji mushrooms and separate into small bunches.



Heat olive oil in a frying pan over medium heat and brown chicken on both sides until browned.


Add grated garlic, Chinese cabbage and shimeji mushrooms and sauté until the cabbage leaves are wilted.


Add milk and mentsuyu, mix briefly, cover and simmer for 5 minutes.


Remove the lid, add potato starch dissolved in the same amount of water, and turn off the heat when the mixture thickens. Serve on a plate and sprinkle with coarsely ground black pepper to taste.

How does Japanese creamed chicken and Chinese cabbage taste?

The sweet and mild taste of mentsuyu and the mildness of milk, combined with the flavor of garlic, makes for a gentle yet addictive dish. The chicken meat is firm and elastic, the Chinese cabbage is tender, and the shimeji mushrooms are soft and tender.


Its Japanese flavor makes it perfect with rice! The key is to dissolve katakuriko in water before adding it so that it does not become lumpy.