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今年[ことし]の冬[ふゆ]は特[とく]にコーンスープのような味[あじ]のクリームシチューがお気[き]に入[い]りです。もし私[わたし]がこれを食[しょく]レポをするとしたら、『コーンの甘[あま]みと、かすかなしょっぱさが絶妙[ぜつみょう]な味[あじ]となって、口[くち]の中[なか]でとろんととろけます』のようのような感じです。具材[ぐざい]は玉[たま]ねぎとにんじんと鶏[とり]の肉団子[にくだんご]は必須[ひっすう]で、その時[とき]の気分[きぶん]によってしめじやブロッコリーのような他[ほか]の野菜[やさい]も加[くわ]えます。
寒[さむ]いのは好きではありませんが、寒[さむ]い日[ひ]のこのシチューは最高[さいこう]です。
(I put my English version below, too. Some of the English should not be translated literally. I would be glad if it could be helpful for people to understand the context of my Japanese)
In winter, there are more chances to have stew for dinner in my home.
Our favourite one in the winter is the corn-cream stew which tastes like corn soup.
If I make a food review of it, I would report something like the combination of the sweetness and saltiness in corn-flavoured roux is perfect, and the stew gently melts in the mouth”. I generally use onions, carrots and chicken meatballs, and sometimes add other vegetables like Japanese Shimeji mushrooms or broccoli, depending on my mood.
Cold weather makes me unhappy, but I believe the stew in the cold weather is the best dish for my family.
