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Japanese-Style One Pot Supper

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.573
Energy (kCal)632.5957
Carbohydrates (g)40.0064
Total fats (g)21.5661
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes. | 2. Drain and cut into 6- to 10-in. lengths. | 3. In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat. | 4. Reduce heat and simmer, covered, 5 minutes. | 5. Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot. | 6. Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes. | 7. Set pot on the table so people can serve themselves, with Sriracha on the side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean thread noodle 3 ounces 75.65 0.0 16.83 0.425
    chicken broth 5 cups reduced sodium - - - -
    mirin 1/2 cup 75.65 0.0 16.83 0.425
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    ginger 3 -5 slices peeled 0.0 0.0 0.0 0.0
    chicken thigh fillet 12 ounces cut 75.65 0.0 16.83 0.425
    red bell pepper 1 seeded stemmed cut 75.65 0.0 16.83 0.425
    sugar snap pea 4 ounces 75.65 0.0 16.83 0.425
    button mushroom 4 ounces sliced 75.65 0.0 16.83 0.425
    tofu 8 ounces drained cut firm 326.5862 6.3049 39.1677 19.7766
    green onion 3 cut 57.51 12.2262 2.0661 1.0011
    hot chili sauce 75.65 0.0 16.83 0.425

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



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