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Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, a nostalgic lunch menu [curry stew]. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for A Nostalgic Lunch Menu [Curry Stew]. We were all excited to have this curry stew for our school lunch! I recreated the nostalgic school lunch dish. By the way, we ate this with plain bread roll more often than with rice.

A Nostalgic Lunch Menu [Curry Stew] is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. A Nostalgic Lunch Menu [Curry Stew] is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook a nostalgic lunch menu [curry stew] using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make A Nostalgic Lunch Menu [Curry Stew]:

1. Take Ingredients for the curry
2. Get Chicken
3. Take Carrot
4. Make ready Onion
5. Make ready Potatoes
6. Take packet Shimeji mushrooms
7. Get Vegetable oil for stir frying
8. Prepare Fo béchamel sauce with curry powder
9. Make ready Curry powder
10. Get Flour
11. Take Water
12. Prepare Soup stock cubes
13. Prepare ~1 1/2 teaspoons Sugar
14. Make ready Butter
15. Take clove Garlic (grated)
16. Make ready Milk
17. Take Salt
18. Get Pepper

See more ideas about school cafeteria, recipes, school cafeteria food. See more ideas about cooking recipes, recipes, cooking. The curry and stew specialty restaurant Tomato is located in Ogikubo, Tokyo. It is so popular that customers are waiting before opening time, and there is a line day and night.

Instructions to make A Nostalgic Lunch Menu [Curry Stew]:

1. Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps.
2. Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft.
3. Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent.
4. Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps.
5. Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar.
6. After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces.
7. Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn.
8. Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done.

The curry and stew specialty restaurant Tomato is located in Ogikubo, Tokyo. It is so popular that customers are waiting before opening time, and there is a line day and night. The owner is Kiyoshi Omino, who is from Ogikubo himself. He and his wife work together seamlessly to manage the restaurant. When you set foot inside this restaurant with the nostalgic atmosphere of a Showa-era cafe, you. seasonal and organic (where possible) and fresh local produce join unusual ingredients from world cuisine to create a menu that we hope will excite the adventurous, yet satisfy traditional tastes and evoke nostalgia. this is our attempt at proposing indian food for the twenty first century - a unique marriage of global ingredients and .

So that is going to wrap it up for this exceptional food a nostalgic lunch menu [curry stew] recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!