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Izakaya Sakura Squash With Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.8505
Energy (kCal)575.6511
Carbohydrates (g)14.8559
Total fats (g)37.1059
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pumpkin into bite-sized pieces. | 2. Grease a medium size frying pan with oil, and add ground chicken. Saute until chicken has no more pink. | 3. Add pumpkin, dashi, sugar, sake and soy sauce, and then cook on medium high until it comes to a boil. | 4. Turn the heat down to low, then cover with aluminum foil with a hole in the center. | 5. Cook until pumpkin is soft. Serve pumpkin and chicken on a plate and coat with sauce left in the pan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kabocha squash 1/3 - - - -
    chicken 1/2 lb ground 482.8011 0.2947 41.5481 33.6147
    dashi 1 cup - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    sake 1 tablespoon - - - -
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    vegetable oil 1/4 tablespoon 29.308000000000003 0.0 0.0 3.4

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



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