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INGREDIENTS (4 servings):

300 g fillet of pork, 100 g backfat of pork, 15 dried flat Japanese mushrooms ("hoshi-shiitake"), salt, pepper, 2 tablespoons sesame oil, 1/3 Japanese radish ("daikon"), 4 "saradana" leaves (green vegetable for garnish)
(A): 2 tablespoons soy sauce ("shoyu"), 2 tablespoons "sake" (Japanese rice wine), 1 tablespoon sugar, 1/3 green onion leaf, 2 teaspoons ginger juice
(B): 2 tablespoons "tenmenjan" (Chinese sweet flour paste), 1/2 tablespoon sugar, 1/2 tablespoon soy sauce, 1/2 tablespoon sesame oil
Sweetened vinegar:2 tablespoons vinegar, 1 1/2 tablespoon sugar, 1 tablespoon sesame oil
  1. Cut pork into 5 mm slices. Sprinkle lightly with salt and pepper.
  2. Soak flat Japanese mushrooms in water until soft. Cut stems from mushrooms and halve large caps diagonally. (Smaller caps will used whole.)
  3. Mince green onion. Mix with (A).
  4. Marinate (1) and (2) in (3) for 20 to 30 minutes.
  5. Cut backfat into slices.
  6. Place pork, mushrooms and backfat alternately on skewers; press firmly at both ends.
  7. Preheat oven to 440F (220C). Coat grill on oven plate with salad oil. Place (6) on grill and brush with sesame oil. Grill in gas oven for 20 minutes.
  8. Mix (B).
  9. Baste (7) with (8); grill (440F (220C)) for 5 minutes.
  10. Shred radish; leave to stand in cold water until crisp.
  11. Mix ingredients of sweetened vinegar. Drain radish, dress with sweetened vinegar.
  12. Arrange "saradana" and radish on serving plate. Remove pork and mushrooms from skewers, place on top.
Nutritional value
calories: 410 kcal, protein: 20.4 g, fat: 32.1 g, carbohydrate: 10.6 g, fiber: 0.9 g, calcium: 21 mg, iron: 2 mg, sodium: 1,155 mg, potassium: 456 mg, vitamin A: 6 IU, vitamin B1: 1.06 mg, vitamin B2: 0.4 mg, vitamin C: 2 mg, salt: 3.2 g

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