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Kabuto Yaki Recipe
|Beef boneless steak||1 1⁄2 Pound|
|Boneless pork shoulder||1 1⁄2 Pound|
|Green beans||1⁄2 Pound, parboiled about 5 minutes|
|Edible pea pods||1⁄4 Pound|
|Sesame sauce||2 Tablespoon (Salad Oil Or Sesame Oil (Optional))|
Serving size: Complete recipe
Calories 2544 Calories from Fat 1052
% Daily Value*
Total Fat 118 g181.1%
Saturated Fat 41.5 g207.7%
Trans Fat 0.8 g
Cholesterol 727.1 mg
Sodium 4611.1 mg192.1%
Total Carbohydrates 95 g31.7%
Dietary Fiber 36 g143.9%
Sugars 48.4 g
Protein 279 g558.9%
Vitamin A 147.9% Vitamin C 398.5%
Calcium 51.3% Iron 133.4%
*Based on a 2000 Calorie diet
Cut green onions in 2 1/2 inch, lengths, including some of the green tops.
Cut zucchini and egg plant in 2 1/2 -inch "fingers" about 1/4 -inch thick.
Cut beans in 2 1/2-inch pieces.
String pea pods and leave whole.
Cut mushrooms lengthwise in slices 1/4 inch thick.
To cook, start with the pieces of pork, setting them on the rounded part of the dome over glowing coals.
Next, add the beef, cooking it just a minute or two, or until done to your liking.
As the meat juices and fat collect along the edge of the dome, place the vegetables in this liquid and let simmer until done (usually they are eaten fairly crisp).
If you don't use a dome, vegetables and meat may be dipped in oil before being placed on the grill.
Small bowls of the Goma Sauce one for each person should be provided for dunking the hot meat and vegetables after they are cooked.
Use tongs, cooking forks, or chopsticks to lift and turn the meat and vegetables