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Scottish | Kobe Beef
Gyudon ( Beef Bowl)
By Yukiko Moriyama
Dec 21, 2004 - 8:13:00 AM
Gyudon (Beef Bowl - a Sukiyaki variation) |
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Preparation time includes the time required to soak the mushrooms |
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5 cups |
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cooked rice |
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300 g |
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(10.5oz) thinly sliced Scottish-kobe beef |
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4 |
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dried shiitake mushrooms, softened and sliced into 5mm (1/8") |
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15 g |
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(4oz) spinach leaves |
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4 |
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water chestnuts, coarsely chopped |
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4 |
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eggs |
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Cooking Sauce |
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1 cup |
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water |
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1/4 cup |
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soy sauce |
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1/4 cup |
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mirin |
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1 tsp |
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sugar |
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1 tbs |
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instant dashi stock powder |
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On a 30cm (12") skillet, mix water and instant dashi stock powder; cook until dissolved. Add soy sauce, mirin and sugar. Add meat; cook for 2-3 minutes. |
Add shiitake mushrooms, water chestnuts and spinach; cook for another 2-3 minutes. |
Pour beaten eggs over |
Cook until eggs are set. Divide into four and place on cooked rice in serving bowl with sukiyaki sauce. | |
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Servings: 4 |
Preparation time: 1 hour |
Cooking time: 30 minutes |
Ready in: 1 hour and 30 minutes |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. |
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
mirin |
instant dashi stock powder | |
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Amount Per Serving |
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Calories |
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1150.60 |
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Calories From Fat (7%) |
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84.01 |
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% Daily Value |
Total Fat 9.45g |
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15% |
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Saturated Fat 3.47g |
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17% |
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Monounsaturated Fat 3.78g |
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Polyunsaturated Fat 0.77g |
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Trans Fatty Acids 0.00g |
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Cholesterol 66.75mg |
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22% |
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Sodium 661.50mg |
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28% |
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Potassium 909.91mg |
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26% |
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Carbohydrates 216.99g |
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72% |
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Dietary Fiber 8.02g |
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32% |
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Sugar 9.49g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates 208.97g |
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Protein 45.93g |
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92% |
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Vitamin A 393.04IU |
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8% |
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Vitamin C 1.71mg |
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3% |
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Calcium 91.46mg |
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9% |
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Iron 14.13mg |
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78% |
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Thiamin 1.50mg |
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100% |
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Riboflavin 0.76mg |
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45% |
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Niacin 15.81mg |
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79% |
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Vitamin B6 1.08mg |
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54% |
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Folate 585.68µg |
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146% |
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Vitamin B12 2.12µg |
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35% |
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Pantothenic Acid 8.12mg |
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81% |
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Phosphorus 522.87mg |
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52% |
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Magnesium 117.77mg |
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29% |
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Zinc 9.51mg |
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63% |
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Copper 2.02mg |
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101% |
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Manganese 3.04mg |
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152% |
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Selenium 102.38µg |
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146% |
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Alcohol 0.00g |
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Caffeine 0.00mg |
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Water 355.84g |
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Recipe Source |
Author: Yukiko Moriyama
Source: Japanese Cuisine for Everyone |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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