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Bob & Angie >> Recipe



INGREDIENTS (4 servings):

300 g boneless beef flank, 1/4 Japanese radish ("daikon"), 3/4 carrot, 5 g ginger, 3 tablespoons sugar, 2 cups chicken stock, 2 cups water, cooking oil
(A): 2 teaspoons soy sauce ("shoyu"), 1 teaspoon oyster sauce, 2 tablespoons "sake" (Japanese rice wine), 1 tablespoon vinegar
  1. Cut beef into 3 cm cubes. Put into pot, add enough water to cover and boil. Remove, rinse and wipe dry. Heat generous quantity of cooking oil in pan at about 320F (160C). Deep-fry a few pieces of beef at a time for 2-3 minutes until brown, or stir-fry beef. Drain on paper towels.
  2. Pare and cut Japanese radish and carrot into bite-size pieces. Pare and cut ginger into matchstick-size pieces.
  3. Heat cooking oil thoroughly in frying pan, add sugar and melt over low heat. Add (1) and mix well. Add stock, water and (A).
  4. Add (2) and continue cooking for about 60-80 minutes, until soft.
Nutritional value
calories: 442 kcal, protein: 12.1 g, fat: 35.7 g, carbohydrate: 12.6 g, fiber: 0.8 g, calcium: 38 mg, iron: 1.8 mg, sodium: 536 mg, potassium: 476 mg, vitamin A: 1,598 IU, vitamin B1: 0.09 mg, vitamin B2: 0.14 mg, vitamin C: 13 mg, salt: 1.4 g

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