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Ingredients
US|METRIC
4 SERVINGS
- 1.5 liters chicken stock (Japanese, recipe below)
- 4 Tbsp. hatcho miso
- 2 Tbsp. sendai miso
- 2 Tbsp. caster sugar
- 500 grams oyster (beef, blade, cut into 3cm cubes)
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. butter
- 1 red onion (medium, peeled and thinly sliced)
- 2 cloves garlic (peeled and thinly sliced)
- 1 medium carrot (peeled and cut rangiri-style*)
- 180 grams daikon (peeled and cut rangiri-style*)
- 120 grams burdock (root, skin scraped and cut rangiri-style*)
- 3 Tbsp. curry powder (Japanese)
- 2 Tbsp. flour
- 1 cup steamed rice (red wine, to serve)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol50mg17% |
| Sodium2040mg85% |
| Potassium960mg27% |
| Protein22g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber5g20% |
| Sugars17g |
| Vitamin A60% |
| Vitamin C35% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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