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INGREDIENTS (4 servings):

400 g boneless chicken fillet, 1/2 leek ("shironegi"), 8 perilla leaves ("shiso"), 1 sheet dried laver ("Asakusa-nori"), salad oil
Marinade:2 tablespoons soy sauce ("shoyu"), 2 tablespoons "sake" (Japanese rice wine), 1 tablespoon sweetened cooking "sake" ("mirin")
  1. Cut chicken fillet into 2 pieces. Cut each piece not quite into half; open. Marinate in sauce about 10 minutes.
  2. Cut leek into 5 cm strips.
  3. Cut dried laver into 8 squares.
  4. Spread chicken on laver and perilla leaf, place leek at edge and roll up. Make 8 rolls. Secure with toothpick.
  5. Preheat oven to 400F (200C). Arrange (4) in greased baking pan and cook for 10 minutes.
  6. Remove toothpicks; if desined, serve with citrus fruit "sudachi" and sliced lemon.
Nutritional value
calories: 136 kcal, protein: 24.9 g, fat: 0.7 g, carbohydrate: 3.8 g, fiber: 0.1 g, calcium: 19 mg, iron: 0.9 mg, sodium: 571 mg, potassium: 344 mg, vitamin A: 135 IU, vitamin B1: 0.1 mg, vitamin B2: 0.15 mg, vitamin C: 3 mg, salt: 1.5 g

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