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Green Sea Salad (Kyuri to Wakame No Su No Mono)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.7227
Energy (kCal)120.0553
Carbohydrates (g)25.0654
Total fats (g)0.7861
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the dried wakamé in a bowl of warm water for 20-25 minutes. | 2. It should soften and expand. | 3. Rinse under cold water and pat dry. | 4. Remove any tough stems. | 5. Chop wakamé coarsely. | 6. In a small saucepan comine soy sauce, vinegar, and sugar and heat, stirring, until sugar melts. | 7. Chill. | 8. Peel the cucumber, if waxed. | 9. Slice in half lenghtwise (the long way) and slice into thin half-moons. | 10. Sprinkle with salt and let sit for a few minutes before gently squeezing the slices. | 11. Be sure that your wakamé and cucumber are well drained. | 12. Combine and pour dressing over and toss. | 13. Serve chilled or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wakame 1 ounce seaweed 12.7573 2.5911 0.8590000000000001 0.1814
    rice vinegar 4 tablespoons - - - -
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    cucumber 1 cucumber unwaxed 45.15 10.9263 1.9565 0.3311
    salt 1/4 teaspoon - - - -

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



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