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Japanese Take-Out Ginger Salad Dressing

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.3571
Energy (kCal)1088.5107
Carbohydrates (g)16.1905
Total fats (g)113.8388
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the vinegar, tomato paste, soy sauce, salt, ginger, sugar, sesame oil, celery, and onion in a blender. Pulse several times, until the celery and onion are finely chopped. When the blender running, slowing drizzle in the canola oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    salt 1/2 teaspoon - - - -
    ginger 1 knob grated - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    sesame oil 1 teaspoon toasted 39.78 0.0 0.0 4.5
    celery 1/3 cup chopped 5.3867 0.9999 0.2323 0.0572
    onion 1/4 cup chopped sweet 16.0 3.736 0.44 0.04
    canola oil 1/2 cup 963.56 0.0 0.0 109.0

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



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