Nikujaga Salad Plate_Washoku Lesson
Serve the Nikujaga with a generous amount of leafy greens for a salad-style dish. Sprinkle with almonds and cheese, then toss everything together and enjoy!
- Nutrition facts are for one serving.
- Time to cook Nikujaga is not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
1
Shred the salad leaves into bite-size pieces. De-stem the tomatoes and slice them in half. Crush the almonds.
-
2
In a bowl, mix the ingredients of (A) to make the dressing. Serve the Nikujaga and salad leaves onto a dish, then sprinkle with the mini tomatoes, feta cheese and almonds. Pour the dressing on top, mix together and enjoy!
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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