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INGREDIENTS (4 servings):

200 g boneless chicken thigh, 1 bunch broccoli, 2 small white turnips, 1/4 carrot, 500 ml fish, kelp-flavored stock ("nidashijiru"), starch and water (1 1/2 tablespoon starch and 2 tablespoons water), 1 teaspoon ginger juice
Seasonings:1 tablespoon "sake" (Japanese rice wine), 1 tablespoon sweetened cooking "sake" ("mirin"), 1 tablespoon sugar, 1/2 tablespoon light color soy sauce ("usukuchi-shoyu")
  1. Cut chicken into 1.5 cm cubes.
  2. Cut broccoli into flowerers (no stems) and blanch for 30 seconds in boiling water. Drain in colander.
  3. Cut turnip greens 1 cm from root. Cut turnips into six wedges. Pare off thick outer layer.
  4. Cut carrot into bite-size pieces.
  5. Boil stock and add (1), (3) and (4). Cook until vegetables are soft. Skim off foam.
  6. Add seasonings and (2). Cook until heated through. Add starch and water and stir until thickened.
  7. Add ginger juice, stir and serve.
Nutritional value
calories: 164 kcal, protein: 13.9 g, fat: 5.4 g, carbohydrate: 13.4 g, fiber: 0.9 g, calcium: 52 mg, iron: 2.5 mg, sodium: 757 mg, potassium: 549 mg, vitamin A: 773 IU, vitamin B1: 0.13 mg, vitamin B2: 0.31 mg, vitamin C: 88 mg, salt: 1.9 g

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