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INGREDIENTS (4 servings):

150 g beef round (sliced), 300 g bean sprouts ("moyashi"), 16 perilla leaves ("oba" or "aojiso"), 8 small pickled Japanese plums ("umeboshi"), 10 g spikenard ("udo"), 8 bamboo leaves
(A): 1 tablespoon soy sauce ("shoyu"), 1 tablespoon "sake" (Japanese rice wine), 1 tablespoon sweetened cooking "sake" ("mirin")
Sugar-vinegar mixture:100 ml vinegar, 4 tablespoons sugar, salt
  1. Place beef in seasoning (A) 30 minutes.
  2. Remove fine thread-like root from bean sprouts. Boil one minute and drain.
  3. Open (1) flat and place perilla leaves. Arrange bean sprouts over them and roll up. Make 4 rolls. Preheat high-power gas oven to about 460F (230C). Grill rolled beef in oven 8 to 10 minutes, brushing with (A) twice or thrice.
  4. Thickly pare spikenard, cut into cubes and place in sugar-vinegar mixture.
  5. Cut (3) 1.5 cm wide and serve over bamboo leaves. Garnish with (4) and pickled plums.
Nutritional value
calories: 86 kcal, protein: 10.9 g, fat: 1.7 g, carbohydrate: 5.8 g, fiber: 0.4 g, calcium: 25 mg, iron: 1.4 mg, sodium: 290 mg, potassium: 277 mg, vitamin A: 192 IU, vitamin B1: 0.11 mg, vitamin B2: 0.18 mg, vitamin C: 15 mg, salt: 0.8 g

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