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Cucumber and Wakame Pickles (Kyuuri to Wakame No Amasuzuke)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0584
Energy (kCal)1210.22
Carbohydrates (g)302.6693
Total fats (g)0.0138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved. | 2. Cut cucumber into thick slices or small chunks. Place in marinade along with wakame. | 3. Refrigerate 2-3 hours or overnight. Pour off marinade to serve. | 4. NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice wine vinegar 8 tablespoons - - - -
    dashi powder 1/2 teaspoon seaweed - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    sea salt 1 teaspoon - - - -
    water 4 tablespoons boiling 0.0 0.0 0.0 0.0
    red chili pepper 1 1.25 0.2753 0.0584 0.0138
    english cucumber 1 - - - -
    pre 2 tablespoons seaweed cut - - - -

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



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