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INGREDIENTS (4 servings):

300 g fillet of pork, salt, "sake" (Japanese rice wine), 3 leeks ("shironegi")
(A): 300 ml fish, kelp-flavored stock ("nidashijiru"), 2 teaspoons sugar, 2 teaspoons light color soy sauce ("usukuchi-shoyu"), 1 teaspoon "sake"
(B): 50 g "shiro-miso" (white soy bean paste), 1/2 egg yolk, 1 teaspoon sugar, 1/2 tablespoon "sake," 1/2 teaspoon ginger juice, salad oil
  1. Cut pork into 1 cm thick slices and pound them. Sprinkle with salt and "sake."
  2. Heat salad oil thoroughly in pan and quickly saut$e1 pork on both sides. Cut each slice into 2 pieces. Coat oven plate with oil, place slices on it in pairs close together.
  3. Preheat gas oven to 500F (250C). Grill leeks in gas oven for 2 to 3 minutes. Cut into bite-size pieces and put into (A).
  4. Mix (B) over heat until soft.
  5. Spread half of (4) on (2). Place leek pieces on top of pork and spread remaining half of (4) on top. Preheat gas oven to about 440F (220C). Roast in gas oven for 5 to 6 minutes.
    * Dish pictured is garnished with black soybeans ("kuromame") threaded on pine needles.
Nutritional value
calories: 226 kcal, protein: 18.5 g, fat: 11.1 g, carbohydrate: 11.7 g, fiber: 0.6 g, calcium: 46 mg, iron: 2 mg, sodium: 524 mg, potassium: 363 mg, vitamin A: 94 IU, vitamin B1: 1.04 mg, vitamin B2: 0.3 mg, vitamin C: 10 mg, salt: 1.6 g

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