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Japanese Veggie Cakes (O Konomi Yaki)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.3631
Energy (kCal)960.1987
Carbohydrates (g)94.2465
Total fats (g)52.7151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oils in wok or large saucepan. | 2. Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach. | 3. Transfer to a bowl and cool. | 4. Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies. | 5. Spoon batter into lightly oiled skillet, making 3 inch cakes. | 6. Saute until golden | 7. Sprinkle with sesame seeds. | 8. These can be kept warm in the oven until all cakes are ready to be served. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    cabbage 1/2 sliced - - - -
    red bell pepper 1/4 cup chopped - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    green onion 6 chopped 115.02 24.4524 4.1322 2.0022
    carrot 2 grated 104.96 24.5248 2.3808 0.6144
    gingerroot 2 tablespoons grated 9.6 2.1324 0.2184 0.09
    mushroom 1/2 sliced - - - -
    spinach 1/2 lb 49.8952 8.8451 4.9895 0.6804
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    egg 3 214.5 1.08 18.84 14.265
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    red pepper flake 1/2 teaspoon crushed - - - -
    sesame seed 1 tablespoon toasted 85.5 3.9285 2.6715 7.2

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



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