| Nutrient | Content | Reference |
|---|---|---|
| Calories | 198kCal | 198kCal |
| Proteins | 12.79g | 13g |
| Fats | 6.01g | 6g |
| Carbohydrates | 19.97g | 20g |
| Dietary fiber | 5.4g | 5g |
| Water | 43.02g | 43g |
| Ash | 12.81g | 13g |
| Vitamin A, RE | 4mcg | 4mcg |
| beta Carotene | 0.052mg | 0mg |
| Vitamin B1, thiamine | 0.098mg | 0mg |
| Vitamin B2, riboflavin | 0.233mg | 0mg |
| Vitamin B4, choline | 72.2mg | 72mg |
| Vitamin B5, pantothenic | 0.337mg | 0mg |
| Vitamin B6, pyridoxine | 0.199mg | 0mg |
| Vitamin B9, folate | 19mcg | 19mcg |
| Vitamin B12, cobalamin | 0.08mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 0.01mg | 0mg |
| Vitamin K, phylloquinone | 29.3mcg | 29mcg |
| Vitamin PP, NE | 0.906mg | 1mg |
| Potassium, K | 210mg | 210mg |
| Calcium, Ca | 57mg | 57mg |
| Magnesium, Mg | 48mg | 48mg |
| Sodium, Na | 3728mg | 3728mg |
| Sera, S | 127.9mg | 128mg |
| Phosphorus, P | 159mg | 159mg |
| Iron, Fe | 2.49mg | 2mg |
| Manganese, Mn | 0.859mg | 1mg |
| Copper, Cu | 420mcg | 420mcg |
| Selenium, Se | 7mcg | 7mcg |
| Zinc, Zn | 2.56mg | 3mg |
| Mono- and disaccharides (sugars) | 6.2g | 6g |
This easy marinated flank steak recipe uses Japanese miso, which is made from soy, barley and rice and has a strong spicy umami flavor. Miso makes a great marinade for meat like this Asian marinade for flank steak, because it enriches the taste of the meat.
Required products :
Method of preparation
marinade:
Mix the sake, myrin wine, soy sauce, ginger and sugar in a small saucepan. Bring to a boil over medium heat, then remove from the heat and add the miso. Stir until completely dissolved. Allow to cool.
flank stack:
Put the flank steak in a bowl with a lid or in an envelope and pour the marinade. Rotate the bag or shake the box to flavor the whole steak, then refrigerate for at least 2 hours and up to 1 day, turning the bag several times so that the marinade is redistributed. Remove the steak and discard the marinade. Allow the flank steak to stand on a plate at room temperature for 40 minutes.
Preheat the oven to a high temperature and place the rack on the top level. Bake the steak for about 3-6 minutes per side, depending on the thickness.
After roasting the steak, transfer it to a cutting board and let it rest for 5 minutes. Cut diagonally into slices and serve.
Enjoy your meal!
Pasta Miso dates back to ancient China in the seventh century and is still considered a luxury food with healing properties. Over time, it became an integral part of the national cuisine of the country, and later gained popularity around the world. The process of making pasta is an art and takes weeks, maybe years. It is made from ground and fermented soy, barley or rice, combined with a type of mold called "kohi".
Miso is an all-vegetable used in macrobiotic cuisine due to its healing properties, and in Japan it is known as the "food of the gods". Locals believe that its consumption prevents diseases and strengthens health. The mixture is rich in protein, magnesium zinc, vitamin K, B12, manganese, copper, fiber, amino acids.
Stimulates the secretion of digestive fluids, improves the intestinal microflora, also reduces the risk of carcinogenic cells, alkalizes the body, prevents hot and cold waves during menopause. Recommended for osteoporosis and supports the nervous system. Due to its antioxidant action, it strengthens the immune system and lowers the levels of bad cholesterol in the blood.
There are several types of miso : soy, barley, rice, white, red, black, ginger. The variety is due to the different products with which soy is combined and is widely used in cooking for soups, dishes, salads and more. In order to absorb maximum macronutrients, consumption is limited to one teaspoon per day.
The reference value should not be exceeded due to the sodium content. In large quantities it adversely affects health. Miso and different types can be found in organic stores or try to cook yourself at home.
An important condition is to store the paste in a cool place, if possible in an airtight container, in order to preserve the valuable properties and substances.