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Japanese Style Simmered Sweet Kabocha

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.365
Energy (kCal)585.6136
Carbohydrates (g)42.8948
Total fats (g)2.4491
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut kabocha into small chunks about 1 and 1/2 inch cube. | 2. Leave skin on (the texture of the cooked skin is great!). | 3. Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan. | 4. Place the pan in high heat and bring it to boil. | 5. Turn down the heat to low. | 6. Simmer kabocha until the liquid is almost gone. | 7. Serve warm or cold. (I prefer it cold). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese pumpkin 1 403.4676 0.0 89.7602 2.2667
    dashi stock 3/4 cup 403.4676 0.0 89.7602 2.2667
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824

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



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