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INGREDIENTS (4 servings):

2 potatoes, 40 g carrot, 1/2 celery stalk, 40 g boiled and dried young sardine ("chirimenjako"), 2 tablespoons salad oil, 1 1/2 tablespoon sugar, 2 tablespoons "sake" (Japanese rice wine), 2 tablespoons sweetened cooking "sake" ("mirin"), 3 tablespoons soy sauce ("shoyu"), salt, 1 tablespoon fish and kelp-flavored stock ("nidashijiru"), powdered red pepper ("ichimi-togarashi")
  1. Wash potatoes and peel. Cut into 4 cm matchstick-size pieces and soak in water.
  2. Wash carrot and celery; cut to same size as potato.
  3. Place boiled, dried sardine on bamboo tray or colander; pour boiling water over it.
  4. Heat salad oil and stir-fry drained (1), (2) and (3). Add seasonings and simmer until liquid disappears.
  5. Add powdered red pepper and toss.
Nutritional value
calories: 204 kcal, protein: 9.7 g, fat: 7 g, carbohydrate: 21.5 g, fiber: 0.5 g, calcium: 234 mg, iron: 2.6 mg, sodium: 957 mg, potassium: 569 mg, vitamin A: 426 IU, vitamin B1: 0.11 mg, vitamin B2: 0.07 mg, vitamin C: 19 mg, salt: 2.4 g

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