Chinese Cabbage and Bacon Cream Stew is a popular Western-style stew in Japanese homes, featuring Chinese cabbage (hakusai) and bacon simmered in a creamy sauce similar to a white sauce (béchamel). Because it is quickly made using butter, flour, and milk without a special roux, it’s a go-to recipe for busy days as it only takes 10 minutes, but is warming and hearty!
The gentle sweetness of the Chinese cabbage, the rich umami of the bacon, and the richness of the cheese combine to create a "comforting and savory" flavor profile that appeals to both children and adults.
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5 oz Chinese cabbage (hakusai, 1/8 of a head / 300g)
- 3 bacon slices
- 2 tsp olive oil
- salt and pepper, to taste
- 4 tsp butter
- 1.5 tbsp all-purpose flour
- A1 cup milk
- A2 tsp grated Parmesan cheese
- A1 tsp consommé powder (granulated)
- A2 pinches of sugar
INSTRUCTIONS
- 1
Cut the core part of the Chinese cabbage into approx. 1-inch-wide strips and roughly chop the leaves. Slice the bacon into thin strips.
- 2
Heat the olive oil in a frying pan over medium-low heat. Add the bacon and the core parts of the Chinese cabbage, and fry for about 3 minutes until tender. Sprinkle with salt and pepper.
- 3
Add the Chinese cabbage leaves and fry for about 2 minutes. Melt in the butter, sprinkle in the all-purpose flour, and stir-fry until the floury texture disappears.
- 4
Add the (A) ingredients (milk, Parmesan cheese, consommé powder, and sugar) and simmer over low heat until thickened.
- 5
Serve and sprinkle with coarse-ground black pepper, if desired.
RecipeID
619
Tips & Notes
・The core and leaves of the Chinese cabbage are added separately because they require different cooking times.
・Frying the Chinese cabbage until it wilts prevents the dish from becoming watery and allows it to combine well with the cream sauce.
・Once milk is added, simmer over low heat to prevent the milk from curdling if it boils.
・Adjust the amount of sugar and grated Parmesan cheese to taste.
・Sprinkle more grated Parmesan cheese on top as a finishing touch before serving to give the stew an extra aromatic note.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.