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Miso Eggplant

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)94.561
Energy (kCal)614.2006
Carbohydrates (g)43.7335
Total fats (g)4.3443
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice eggplant into 1/4-inch circles. | 2. Fry in sesame seed oil for a few minutes. | 3. Add water and mirin or sake and cover and simmer until tender. | 4. Mix miso, soy sauce and sugar in a small bowl. | 5. Add to the eggplant mixture and stir-fry. | 6. Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese eggplant 1 lb sized 403.4676 0.0 89.7602 2.2667
    sesame seed oil vegetable 1 tablespoon 403.4676 0.0 89.7602 2.2667
    water 1/2 cup 0.0 0.0 0.0 0.0
    mirin 1 tablespoon 403.4676 0.0 89.7602 2.2667
    miso 2 tablespoons 67.32 8.6258 4.3486 2.0434
    soy sauce 1 teaspoon 2.8089999999999997 0.2613 0.4314 0.0302
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    water 1 tablespoon 0.0 0.0 0.0 0.0

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



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