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Recipe |
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GRILLED BEEF WITH BUD OF JAPANESE PEPPER
(Japanese)
INGREDIENTS (4 servings):
8 slices boneless beef round roast, prickly-ash leaves ("kinome"), 8 rape blossoms, light color soy sauce ("usukuchi-shoyu"), Japanese mustard ("karashi")
Sauce:3 tablespoons soy sauce ("shoyu"), 2 1/2 tablespoon sweetened cooking "sake" ("mirin"), 4 tablespoons "sake" (Japanese rice wine), prickly-ash leaves
HOW TO COOK:
- Chop prickly-ash leaves, divide into halves.
- Mix ingredients for sauce, add beef and let sit. * Use half of chopped prickly-ash leaves for sauce; set other half aside.
- Grill beef quickly and sprinkle with remaining (1).
- Boil water in pot, add rape blossoms. Quickly remove blossoms, soak in cold water and squeeze out water. Blend light color soy sauce ("usukuchi-shoyu") and Japanese mustard well, add rape blossoms and toss.
- Cut beef into bite-size pieces, place on serving plate and garnish with (4).
Nutritional value
calories: 373 kcal, protein: 13.6 g, fat: 28.8 g, carbohydrate: 6.5 g, fiber: 0 g, calcium: 7 mg, iron: 1.7 mg, sodium: 842 mg, potassium: 236 mg, vitamin A: 45 IU, vitamin B1: 0.05 mg, vitamin B2: 0.14 mg, vitamin C: 2 mg, salt: 2.2 g
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