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Japanese Curry Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.5814
Energy (kCal)449.4522
Carbohydrates (g)54.9728
Total fats (g)14.4962
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Caramelise onions for 15 minutes. | 2. Add cumin, turmeric and chilli and fry for 1 minute. | 3. Add peppers and any other vegetables. | 4. Add all sauces. | 5. Add rice and coat grains with the sauce. | 6. Add 1 cup of water. | 7. Grate apples into the rice. | 8. Add peas. | 9. Taste and season if needed. | 10. Cook rice until liquid is absorbed and rice is cooked. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 4 ounces 100.8667 0.0 22.44 0.5667
    carrot 1 52.48 12.2624 1.1904 0.3072
    onion 1 64.0 14.944 1.76 0.16
    pea 1/2 cup 20.58 3.6995 1.3719999999999999 0.098
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    cardamom 1 6.22 1.3694 0.2152 0.134
    chili paste 1 teaspoon 100.8667 0.0 22.44 0.5667
    apple 1 65.0 17.2625 0.325 0.2125
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    tomato ketchup 1 tablespoon 100.8667 0.0 22.44 0.5667
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    mirin 1 tablespoon 100.8667 0.0 22.44 0.5667
    salt - - - -
    pepper - - - -

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



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