Tonight's dinner is Japanese curry set meal

~Housewife's Menu Record~
Thank you for reading this page.
I am not a cooking teacher, so the recipes and cooking methods may be incorrect.😊
(Curry rice): A popular Japanese dish consisting of curry stew served with steamed rice.
(Ohitashi): A traditional Japanese method of serving boiled vegetables, usually spinach, soaked in a simple soy-based sauce.
(Abura-age): A type of deep-fried tofu pouch, commonly used in soups and side dishes.
(Katsuobushi): Dried, shaved bonito fish, used as a topping or in broths.
(Agodashi): A type of fish stock made from flying fish, often used in soy sauce for a richer flavor.
(Mizuna): A Japanese leafy vegetable, often used in salads.
(Shredding): A Japanese method of slicing vegetables into thin strips.
(Ni-tamago): Soft-boiled eggs marinated in a flavorful broth, often served as a topping in dishes like ramen or curry rice.
(Mentsuyu): A concentrated Japanese soup base made from soy sauce, mirin, and dashi.
(Tori-nankotsu): Chicken cartilage, commonly grilled or fried in Japanese cuisine, particularly in izakayas.
(Izakaya): A casual Japanese pub or restaurant that serves a variety of foods and drinks.
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