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Ingredientes
- 1/2 lb boneless beef round roast sliced
- 8 x lemon slices
- 1/2 bn straw mushrooms (enoki-dake)
- 1/4 x carrot
- 4 x okra pods
- 1/4 lb boiled bamboo shoots
- 4 x lemon slices
- Â Â Veg. oil as needed
- 2 Tbsp. soy sauce (shoyu)
- 2 Tbsp. sake (Japanese rice wine)
- 2 tsp ginger juice
- 1 c. kelp-flavored fish stock (nidashijiru)
- 1 Tbsp. sweetened cooking sake (mirin)
- 1 Tbsp. sake
- 1 Tbsp. light color soy sauce (usukuchi-shoyu)
- 3 Tbsp. lemon juice
- 3 Tbsp. soy sauce
- 4 x lemon slices
Direcciones
- Mix ingredients for marinade, add in beef and let sit for 20 min.
- Pare and cut carrots into 1/4-inch slices. Cut out with cookie cutters as desired. Boil quickly in a potful of water.
- Cut off and throw away straw mushroom roots. Rinse mushrooms well and break into several bunches.
- Cut bamboo shoots into 1/4-inch slices. Mix ingredients for soaking liquid, add in bamboo shoots and let sit.
- Sprinkle salt over okra and roll on cutting board to smoothen surface. Boil okra quickly. Cut lengthwise into halves if large.
- Preheat oven to about 450 degrees. Lightly grease aluminum foil with veg. oil. Place beef, carots, mushrooms, bamboo and okra on foil and put 4 lemon slices on top. Wrap tightly and roast for 8 min (when roasting in high-speed gas oven).
- Mix ingredients for garnish and add in the 4 lemon slices.
- Place all on serving plate with the garnish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 202 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.35g | 12% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1359mg | 57% |
| Potassium 522mg | 15% |
| Total Carbs 16.44g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.27g | 3% |
| Protein 13.74g | 22% |
