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Bob & Angie >> Recipe



INGREDIENTS (4 servings):

200 g pork (leg portion, sliced), 1 grilled bean curd ("yaki-dofu"), 2/3 blocks of translucent, gelatinous devil's-tongue starch ("konnyaku"), salad oil, 1 1/2 cup fish, kelp-flavored stock ("nidashijiru"), 1 tablespoon sweetened cooking "sake" ("mirin"), 1 tablespoon sugar, 2 tablespoons "sake" (Japanese rice wine), 1 tablespoon light color soy sauce ("usukuchi-shoyu"), 3 tablespoons "Shinsyu-miso" (bean paste)
  1. Cut pork into 4 cm-long strips.
  2. Make shallow cuts on surface of "konnyaku"; cut into 3 cm cubes and boil.
  3. Cut bean curd into 3 to 4 cm cubes.
  4. Heat salad oil thoroughly in pan and stir-fry pork until color changes. Add "konnyaku" and stir-fry further.
  5. Add stock and cover. When boiled, add bean curd.
  6. Add sweetened cooking "sake," sugar, "sake" and soy sauce to (5) and dissolve "miso" in mixture. Braise until flavored.
    * Serve with Japanese mustard mixed with water, if desired.
Nutritional value
calories: 233 kcal, protein: 17.7 g, fat: 12.6 g, carbohydrate: 9.2 g, fiber: 0.4 g, calcium: 128 mg, iron: 2.4 mg, sodium: 972 mg, potassium: 267 mg, vitamin A: 0 IU, vitamin B1: 0.65 mg, vitamin B2: 0.17 mg, vitamin C: 1 mg, salt: 2.4 g

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