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Recipe

BURDOCK WITH PEANUTS

(Japanese)



INGREDIENTS (4 servings):

1 burdock root ("gobo"), 30 g peanuts, 1 teaspoon sugar, salt (A): 200 ml fish, kelp-flavored stock ("nidashijiru"), 2 teaspoons sugar, 1 tablespoon "sake" (Japanese rice wine), 1 tablespoon soy sauce ("shoyu"), salt
HOW TO COOK:
  1. Wash burdock, scrape off thin brown skin with back of knife and soak in water. Cut into 4 to 5 cm pieces; cut these lengthwise into 4 pieces. Simmer in (A).
  2. Toast peanuts and remove skins. Chop and add sugar and salt.
  3. Drain (1) and coat with (2).
Nutritional value
calories: 88 kcal, protein: 3.4 g, fat: 3.8 g, carbohydrate: 10.1 g, fiber: 0.8 g, calcium: 24 mg, iron: 0.5 mg, sodium: 853 mg, potassium: 202 mg, vitamin A: 0 IU, vitamin B1: 0.03 mg, vitamin B2: 0.04 mg, vitamin C: 2 mg, salt: 1.2 g


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