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Bob & Angie >> Recipe



INGREDIENTS (4 servings):

600 g pumpkin, 2 cups fish and kelp-flavored stock ("nidashijiru"), 6 tablespoons sugar, 1 tablespoon sweetened cooking "sake" ("mirin"), 1 teaspoon salt, 4 tablespoons light color soy sauce ("usukuchi-shoyu"), dried bonito flakes ("ito-gatsuo")
  1. Remove seeds; cut pumpkin into bite-size pieces. Peel partially and trim edges.
  2. Put (1) in saucepan, add stock and bring to boil. Reduce to low heat and skim off foam.
  3. Add sugar and sweetened cooking "sake," cover with paper or wooden drop lid to season ingredients evenly and simmer.
  4. When pumpkin is soft, add salt and soy sauce (to test, insert bamboo skewer). Simmer until pumpkin absorbs most of sauce.
  5. Place on serving plate and sprinkle with dried bonito flakes.
Nutritional value
calories: 164 kcal, protein: 3.2 g, fat: 0.3 g, carbohydrate: 38.7 g, fiber: 1.5 g, calcium: 34 mg, iron: 1.2 mg, sodium: 1,641 mg, potassium: 534 mg, vitamin A: 599 IU, vitamin B1: 0.14 mg, vitamin B2: 0.12 mg, vitamin C: 50 mg, salt: 4.2 g

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