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Japanese Shrimp and Bamboo in Broth (Wakatake-Ni)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.0477
Energy (kCal)416.3914
Carbohydrates (g)23.4816
Total fats (g)5.2933
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and gut the shrimp if they are not already prepared. | 2. Pat shrimp dry, then combine with cornstarch in a ziploc. | 3. Blanch shrimp in boiling water for 20 seconds, then run under cold water. | 4. Combine all ingredients except watercress and shrimp. Bring to the boil. | 5. Add shrimp, bring back to the boil, then remove from heat and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bamboo shoot 1/2 lb canned 61.235 11.7934 5.8967 0.6804
    shrimp 1 lb raw 321.8674 4.1253 61.6988 4.5787
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    dashi stock 4 cups - - - -
    sake 1 teaspoon - - - -
    soy sauce 1 teaspoon 2.8089999999999997 0.2613 0.4314 0.0302
    salt 1 teaspoon - - - -
    watercress - - - -

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



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