Creamy Hokkaido Bacon Stew

A Japanese-inspired comfort stew with crispy bacon, tender potatoes, and kale in a creamy miso-butter broth. Warming, rich, and deeply satisfying.

Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving

Ingredients

Stew

• 150g sliced bacon, cut into 2cm pieces
• 400g potatoes (Yukon gold or similar), peeled and cut into 2cm cubes
• 1 medium onion, sliced
• 2 carrots, peeled and cut into rounds
• 150g kale, stems removed, roughly chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 400ml chicken stock
• 200ml milk (or heavy cream for extra richness)
• 2 tbsp miso paste (white or red)
• 2 tbsp butter
• 1 tbsp soy sauce
• 1 tsp sugar
• Salt and pepper to taste
• 100g frozen corn or peas (optional)

To Serve

• Green onions, sliced
• Sesame seeds (optional)
• Steamed rice or crusty bread

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pot (drain excess if needed).