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- Cream_Stew abstract "Cream Stew (クリームシチュー, kurīmu shichū) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.".
- Cream_Stew ingredient Cabbage.
- Cream_Stew ingredient Carrot.
- Cream_Stew ingredient Meat.
- Cream_Stew ingredient Onion.
- Cream_Stew ingredient Pork.
- Cream_Stew ingredient Potato.
- Cream_Stew ingredient Roux.
- Cream_Stew ingredient Vegetable.
- Cream_Stew origin Japan.
- Cream_Stew thumbnail Cone_Cream_Stew.jpg?width=300.
- Cream_Stew wikiPageID "3932638".
- Cream_Stew wikiPageRevisionID "542415665".
- Cream_Stew country Japan.
- Cream_Stew hasPhotoCollection Cream_Stew.
- Cream_Stew mainIngredient "Meat , vegetables, onion, carrot, potato, cabbage, white roux, water".
- Cream_Stew name "Cream Stew".
- Cream_Stew type Soup.
- Cream_Stew subject Category:Japanese_cuisine.
- Cream_Stew subject Category:Japanese_soups_and_stews.
- Cream_Stew type Dish107557434.
- Cream_Stew type Food100021265.
- Cream_Stew type JapaneseSoupsAndStews.
- Cream_Stew type Matter100020827.
- Cream_Stew type Nutriment107570720.
- Cream_Stew type PhysicalEntity100001930.
- Cream_Stew type Soup107583197.
- Cream_Stew type Substance100020090.
- Cream_Stew type Food.
- Cream_Stew type FunctionalSubstance.
- Cream_Stew comment "Cream Stew (クリームシチュー, kurīmu shichū) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box.".
- Cream_Stew label "Cream Stew".
- Cream_Stew sameAs m.0b7dyp.
- Cream_Stew sameAs Q5183356.
- Cream_Stew sameAs Q5183356.
- Cream_Stew sameAs Cream_Stew.
- Cream_Stew wasDerivedFrom Cream_Stew?oldid=542415665.
- Cream_Stew depiction Cone_Cream_Stew.jpg.
- Cream_Stew isPrimaryTopicOf Cream_Stew.
- Cream_Stew name "Cream Stew".
