Here is my fricot… That’s the typical out of fashion dish, a stew with roux. Quelle horreur ! Really, we girls, would stay away from it, when I was a teen then a student. How many million calories or bad fats and bad sugars per plate ? Daube , a name of Southern stew is even used as an insult for some art or other writing that would be fat, watery and dull. That was in France. And we had good reasons as we have seen abominable versions in : school meal stews, cheap eatery stews, prepared dish stews… Grand-ma’s home-made was totally different, but still very *rich*. That was good, too good. Something you could indulge on a Sunday dinner.
In Japan, that’s not alt-modish at all. That’s not hip, but that’s considered as sound modern home-made food. For some weird reason. I should buy some to take a photo, but I would have to throw the object after. As “home-made”, ahem. Well that looks like white chocolate, but that’s instant shichuu (stew) roux.
So what did I pick ? Japanese or French ?
Revised stew. The roux is made mostly of green beans, caramelised onions, white wine. After simmering with the meat, I took the chicken out, and I passed the mixer. More boiled onions and some mushrooms were added after.
There is no cream nor butter in the dish. The white topping is yogurt. And the taste is… tatata… GREAT ! All the flavors of the good ol’ fricassée, without the heaviness.
Kuzukiri are Japanese crystal noodles made with kuzu. Kudzu. Its root. That’s a sort of starch I sometimes use for desserts. They take the sauce well and are often added to dishes like sukiyaki, at the end, to profit of the rest of broth.
With a little ground coriander seed.