White Stew: Creamy Japanese Comfort in a Bowl

White Stew Directions

• Prepare Vegetables And Proteins
  Slice 16 sausages into bite-sized pieces. Cut 3 potatoes into chunks, slice 1 carrot into half-moons, cut 3 leaves of Chinese cabbage into 2-inch squares, separate 1 bunch of shimeji mushrooms, and slice 5cm of white part of leek into thin rounds. For green vegetables, chop 2 bunches of spinach into manageable pieces. The variety of vegetables creates a visually appealing dish with contrasting textures and flavors.
• Blanch Harder Vegetables
  Place carrot, cabbage, and potato pieces in a microwave-safe container. Heat on high power for 3 minutes to partially cook. This step ensures even cooking when all vegetables are combined later. Alternatively, these can be briefly boiled in water for 2-3 minutes.
• Begin Initial Sauté
  In a large, deep pot, sauté the sausages and all vegetables except spinach and potatoes until the vegetables begin to soften, about 5-7 minutes. Add just enough water to barely cover the ingredients. Add 3 bay leaves and simmer until vegetables are tender, approximately 15-20 minutes.
• Prepare Béchamel Base
  While vegetables simmer, melt 65g butter in a separate large saucepan over medium-low heat. Add 5 tablespoons flour and whisk continuously to create a smooth roux. Cook for 3-4 minutes until the raw flour smell disappears but before the roux begins to color. Stir constantly to prevent burning.
• Create Creamy Sauce
  Gradually add 1L warm milk to the roux, whisking constantly to prevent lumps. Start with small amounts of milk, incorporating completely before adding more. Once all milk is added, cook gently until the sauce thickens enough to coat the back of a spoon, about 5-8 minutes.
• Season With Care
  Add 3 crumbled consommé cubes and 1 teaspoon chicken stock powder to the white sauce. Season with 1 teaspoon paprika for subtle color and flavor, along with salt and pepper to taste. The seasoning should be slightly stronger than you think necessary, as it will mellow when combined with the vegetables.
• Combine Components
  Add the cooked potatoes to the vegetable-sausage mixture, then pour in the prepared white sauce. Stir gently to combine without breaking the vegetables. Finally, add the spinach and stir just until wilted. The residual heat will cook the spinach perfectly while maintaining its bright color.
• Adjust Final Consistency
  If the stew seems too thick, add a little milk or stock to reach desired consistency. For a thicker stew, continue to simmer uncovered for a few minutes. The ideal texture should be creamy and substantial without being overly thick or soupy.
  
• Serve With Accompaniments
  Ladle into bowls and serve hot with crusty bread or steamed rice. For extra richness, a small pat of butter can be added to each serving. This hearty stew tastes even better the next day as flavors continue to develop overnight.