Hi Lisa, welcome to my site! I have over 300 Japanese recipes on here so I think there should be a recipe for most of the dishes. Here are some of them:

Cucumber Pickles: https://norecipes.com/japanese-pickled-cucumber/
Dashi Stock:https://norecipes.com/how-to-make-dashi/
Fruit Sandwich: https://norecipes.com/japanese-fruit-sandwich/
Japanese Breakfast Salmon: https://norecipes.com/japanese-breakfast-salmon/
Kabocha Nimono: https://norecipes.com/simmered-kabocha-squash/
Kaki Fry (panko oysters): https://norecipes.com/fried-oysters-kaki-fry/
Karaage: https://norecipes.com/shio-karaage-fried-chicken/
Kitsune Udon: https://norecipes.com/kitsune-udon/
Korokke: https://norecipes.com/korokke-potato-croquettes/
Mushroom Tempura: https://norecipes.com/tempura-mushrooms/
Onigiri: https://norecipes.com/onigiri-japanese-rice-balls/
Osechi (New Years Foods): https://norecipes.com/osechi-ryori-japanese-new-years-food/
Oyakodon: https://norecipes.com/oyakodon-chicken-egg-rice-bowl/
Tamagosando (egg sandwich): https://norecipes.com/japanese-egg-sandwich/
Tonjiru: https://norecipes.com/tonjiru-japanese-pork-soup/

If there's anything I haven't made yet that you want to see, please let me know and I'll work on a recipe.

*though the stew was not as thick as in your photo.

Ah I tried with 35% heavy cream and it was fine in the mixing though as thick as in your photo. Nothing curdled.

Great way to use up heavy cream as I don't usually cook with it; only use it in my baking such as your burnt Basque cheesecake or making whipping cream once in a while.

I'm not sure how to add more flavour into the chicken drumsticks that I used in place of chicken thigh in the recipe. Should I add more broth and cook longer?

Overall it's a keeper as we finished everything for lunch. My father wanted me to cook this dish again and mother said it tasted like clam chowder and I thought it tasted like homemade cream of mushroom. (I did use brown button mushrooms and lots of enoki brown mushrooms as I didn't have any broccoli or cream of corn in my pantry.)

Hi Christina, I haven't tried it so I can't say for sure, but I think it will still work. What you want is a paste. If it starts turning into a dough (i.e. stretchy) it means the water content of your cream was too high and you've started to form chains of gluten. If you give a shot, let us know how it goes. As for curdling as long as you add the dairy in at the end you shouldn't have a problem with it curdling. And yes if it does curdle the texture will be bad, but it will still taste good.

Thanks Bethy! Yes you can go with all mushrooms, or if you want some protein in it, you can add tofu along with some additional mushrooms.

I love your recipes!
Since I don't eat chicken, would it still have enough umami if I used the weight of the chicken in mushrooms along with the mushroom content in the recipe?

Thank You.

Hi Grace sorry about that, it's fixed now.

Hi Michelle, that's super interesting, it does look very similar and I wonder if it was the early inspiration for the Japanese version. Thanks for sharing!