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Japanese Cucumber Salad - Sunomono

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.8719
Energy (kCal)61.08
Carbohydrates (g)14.3838
Total fats (g)0.0642
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt. | 2. Let stand at room temperature for 30 mins, or until cucumbers are softened. | 3. Drain, and squeeze out excess liquid. | 4. Combine vinegar, sugar, soy sauce, and ginger in serving bowl. | 5. Add cucumbers, and mix well. | 6. Chill thoroughly before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 2 peeled seeded - - - -
    salt 2 teaspoons - - - -
    rice vinegar 1/3 cup - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    soy sauce 2 teaspoons 5.617999999999999 0.5226 0.8628 0.0604
    gingerroot 1/4 teaspoon grated 0.4 0.0888 0.0091 0.0038

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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