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INGREDIENTS (4 servings):

1/3 Japanese radish ("daikon")
Marinade sauce:3 tablespoons soy sauce ("shoyu"), 2 tablespoons "sake" (Japanese rice wine), 1 tablespoon sweetened cooking "sake" ("mirin"), sesame oil ("goma-abura")
Garnishes:8 large, flat Japanese mushrooms ("nama-shiitake"), 1 bunch garlic stems ("ninniku-no-kuki"), salad oil, salt, "sake"
  1. Cut Japanese radish into 2 cm thick rounds and peel. Boil until semi-transparent and tender in water used for rinsing rice. Soak in water.
  2. Dry with cloth or paper towel and soak in marinade sauce about an hour, turning several times for even seasoning.
  3. Heat sesame oil in frying pan; pan-broil (2) on both sides.
  4. Prepare garnishes.(1) Trim off tip of Japanese mushroom stem; slice mushroom diagonally.(2) Cut garlic stems into 4 cm pieces.(3) Heat salad oil in frying pan, saut$e1 garlic stems and Japanese mushrooms; season with salt and "sake."
  5. Arrange (3) on serving plate together with (4). Nutritional value
Nutritional value
calories: 100 kcal, protein: 1.7 g, fat: 6.6 g, carbohydrate: 5.8 g, fiber: 0.5 g, calcium: 26 mg, iron: 0.5 mg, sodium: 807 mg, potassium: 235 mg, vitamin A: 0 IU, vitamin B1: 0.03 mg, vitamin B2: 0.04 mg, vitamin C: 11 mg, salt: 2 g

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