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Nabeyaki Udon (japanese Noodle)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)205.9624
Energy (kCal)8317.4225
Carbohydrates (g)23.0937
Total fats (g)821.0189
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut chicken into bite-sized pieces. | 2. Slice negi/leek diagonally into 1/2 inch lengths. | 3. Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths. | 4. Mix dashi soup stock, soy sauce, mirin, and salt in a bowl. | 5. Divide the soup into four individual earthen pots and cook on medium heat. | 6. Add chicken in the soup and simmer. | 7. Add udon noodle in the pot and place kamaboko and spinach on the top. | 8. Simmer for five minutes. | 9. Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    udon noodle - - - -
    chicken thigh 4 7972.8 14.3148 173.5896 801.4476
    kamaboko 4 slices - - - -
    spinach 1 bunch - - - -
    egg 4 286.0 1.44 25.12 19.02
    leek 1/4 13.5725 3.1484 0.3338 0.0668
    dashi soup 6 cups - - - -
    soy sauce 1/3 cup 45.05 4.1905 6.919 0.4845
    mirin 2 tablespoons - - - -
    salt 1/2 teaspoon - - - -

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



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