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Japanese Sauce - Soba Tsuyu and Soba Zuyu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9072
Energy (kCal)25.44
Carbohydrates (g)2.3664
Total fats (g)0.2736
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the dashi, shoyu, and mirin in a saucepan, and heat to boiling. | 2. Add the katsuobushi flakes, and continue boiling for 1 minute | 3. Strain the mixture through a cheese cloth or a coffee filter, and allow to cool. | 4. Add the rice vinegar (Su) and finely grated tangerine skin (if making Soba Zuyu). | 5. The sauce may be sprinkled with red pepper flakes when served. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dashi 1 cup - - - -
    shoyu 3 tablespoons 25.44 2.3664 3.9072 0.2736
    mirin 2 tablespoons - - - -
    fish flake katsuobushi 2 tablespoons - - - -
    rice vinegar 1/3 cup - - - -
    tangerine zest 1 tablespoon - - - -
    red pepper flake - - - -

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



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