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INGREDIENTS (2 rolls):

160 g sliced pork, 2 teaspoons "sake" (Japanese rice wine), 2 teaspoons soy sauce ("shoyu"), 350 g Chinese cabbage, salt, 4 dried large, flat Japanese mushrooms ("hoshi-shiitake"), 10 g ginger, starch ("katakuriko")
Sauce ("kuzu-an"):1 cup fish, kelp-flavored stock ("nidashijiru"), 1/2 tablespoon "sake," salt, sugar, 1 tablespoon starch
  1. Season pork with "sake" and "shoyu."
  2. Separate Chinese cabbage leaves. Boil until soft; drain. Squeeze lightly and sprinkle with salt.
  3. Soak "hoshi-shiitake" in water until soft. Remove stems and cut caps into thin strips.
  4. Cut ginger into 3 cm strips. Soak in water for a few minutes; drain.
  5. Spread (2) on bamboo mat ("makisu") or clear-plastic wrap to even thickness. Sprinkle with starch.
  6. Spread (1) on (5) and arrange (3). Lift mat and roll. Make 2 rolls.
  7. Place rolls on plate and steam over high heat for 15 minutes.
  8. Mix sauce ingredients in saucepan and heat. Add broth from plate of (7) and starch (dissolved in 1 tablespoon water); stir until thick.
  9. Cut rolls into several slices and arrange on serving plate. Pour sauce and garnish with (4).
Nutritional value
calories: 73 kcal, protein: 10.2 g, fat: 1.6 g, carbohydrate: 4.7 g, fiber: 0.5 g, calcium: 34 mg, iron: 1 mg, sodium: 390 mg, potassium: 361 mg, vitamin A: 0 IU, vitamin B1: 0.53 mg, vitamin B2: 0.18 mg, vitamin C: 20 mg, salt: 1 g

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