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Ingredientes

Cost per recipe $6.24 view details
  • 1/3 lb sliced pork
  • 2 tsp Japanese rice wine (sake)
  • 2 tsp soy sauce (shoyu)
  • 3/4 lb Chinese cabbage
  •     Salt as needed
  • 4 lrg dry flat Japanese mushrooms
  •     (hoshi-shiitake)
  • 1/3 ounce ginger
  •     Starch (katakuriko) as needed
  • 1 c. kelp-flavored fish stock (nidashijiru)
  • 1/2 Tbsp. sake
  •     Salt to taste
  •     Sugar to taste
  • 1 Tbsp. starch dissolved in
  • 1 Tbsp. water

Direcciones

  1. Season pork with sake and shoyu.
  2. Separate Chinese cabbage leaves. Boil till soft; drain. Squeeze lightly and sprinkle with salt.
  3. Soak hoshi-shiitake in water till soft. Remove stems and cut caps into thin strips.
  4. Cut ginger into 1-inch strips. Soak in water for a few min; drain.
  5. Spread cabbage leaves on bamboo mat (makisu) or possibly clear-plastic wrap to even thickness. Sprinkle with starch.
  6. Spread pork on leaves and arrange mushrooms. Lift mat and roll. Make 2 rolls.
  7. Place rolls on plate and steam over high heat for 15 min.
  8. Mix sauce ingredients in saucepan and heat. Add in broth from roll plate and starch mix; stir till thick.
  9. Cut rolls into several slices and arrange on serving plate. Pour sauce and garnish with ginger strips.
  10. This recipe yields 2 rolls.
  11. Yield: 2 rolls

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 825g
Calories 406  
Calories from Fat 90 22%
Total Fat 10.08g 13%
Saturated Fat 3.13g 13%
Trans Fat 0.0g  
Cholesterol 65mg 22%
Sodium 1637mg 68%
Potassium 1809mg 52%
Total Carbs 37.09g 10%
Dietary Fiber 4.2g 14%
Sugars 20.46g 14%
Protein 38.75g 62%
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