Nikujaga Pita Sandwich_Washoku Lesson
Pair Nikujaga with fresh vegetables for added texture and aroma, and serve it in a pita pocket. The spiciness of mustard and the fragrance of cumin also complement the flavors of Nikujaga perfectly.
- Nutrition facts are for one serving.
- Time to cook Nikujaga is not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
1
Slice the pita bread in half and open it, then spread mayonnaise and mustard on the inside.
-
2
Evenly distribute the cucumber and kale into the pita pockets, then fill them with the Nikujaga. Finally, sprinkle cumin seeds on top.
Washoku Lesson
Nikujaga (Japanese Meat and Potato Stew)
Meat and potatoes simmered with the sweetened flavor of soy sauce. You’ll love the taste and texture of the potatoes, which have soaked in the umami of the other ingredients!
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
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