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Ingredientes
- 1 x burdock root (gobo)
- 1 1/8 ounce peanuts
- 1 tsp sugar Salt to taste
- 7/8 c. kelp-flavored fish stock (nidashijiru)
- 2 tsp sugar
- 1 Tbsp. Japanese rice wine (sake)
- 1 Tbsp. soy sauce (shoyu) Salt to taste
Direcciones
- Wash burdock, scrape off thin brown skin with back of knife and soak in water. Cut into 1 1/2- to 2-inch pcs; cut these lengthwise into 4 pcs.
- Combine the simmering ingredients and bring to a boil. Simmer the burdock till tender.
- Toast peanuts and remove skins. Chop and add in sugar and salt.
- Drain burdock and coat with the peanut mix.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 33 | 35% |
| Total Fat 3.63g | 5% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 402mg | 17% |
| Potassium 203mg | 6% |
| Total Carbs 11.8g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.61g | 3% |
| Protein 3.2g | 5% |
