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Teppanyaki

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.5188
Energy (kCal)368.4533
Carbohydrates (g)33.5814
Total fats (g)2.3031
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the chicken breasts at a slight angle, to a thickness of about 1/4 inch. | 2. Seed and thinly slice the red and green bell peppers and trim and slice the scallions and baby corn cobs. | 3. Arrange the bell peppers, scallions, baby corn cobs, and bean sprouts on a place with the sliced chicken. | 4. Heat a large ridged grill pan, then lightly brush with sesame or sunflower oil. | 5. Add the vegetables and chicken slices, in small batches, leaving enough space between them so that they cook thoroughly. | 6. Put the soy sauce, mirin, and ginger in a small serving bowl and stir together until combined- Serve as a dip with the chicken and vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless skinless boneless - - - -
    red bell pepper 1 201.7333 0.0 44.88 1.1333
    green bell pepper 1 201.7333 0.0 44.88 1.1333
    scallion 4 128.0 29.36 7.32 0.76
    baby corn cob 8 sweet 201.7333 0.0 44.88 1.1333
    bean sprout 3 1/2 1/2 201.7333 0.0 44.88 1.1333
    sesame oil sunflower 1 tablespoon 201.7333 0.0 44.88 1.1333
    soy sauce 4 tablespoons 33.92 3.1552 5.2096 0.3648
    mirin 4 tablespoons 201.7333 0.0 44.88 1.1333
    gingerroot 1 tablespoon grated 4.8 1.0662 0.1092 0.045

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



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