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Recipe

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:
  1. Chop prickly-ash leaves, divide into halves.
  2. Mix ingredients for sauce, add beef and let sit. * Use half of chopped prickly-ash leaves for sauce; set other half aside.
  3. Grill beef quickly and sprinkle with remaining (1).
  4. 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.
  5. 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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