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Teriyaki Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.6327
Energy (kCal)331.131
Carbohydrates (g)16.5072
Total fats (g)26.2525
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all together in a one-gallon zip-lock bag, using a whisk if necessary. Set some sauce aside for dipping. | 2. Add thinly sliced meat. | 3. Rest in refrigerator for at least 1-2 hours, turning occasionally. | 4. The longer this marinates (and the thinner the meat), the stronger the flavor. | 5. Thread on scewers, reserving left-over marinade. | 6. Barbeque or broil until done. | 7. Heat set-aside marinade to use as an additional dipping sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    dark molasses 2 tablespoons - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    mustard 1 tablespoon 0.945 0.1634 0.1001 0.0147
    garlic clove 1 -2 minced 0.0 0.0 0.0 0.0
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    chicken 2 2 - - - -

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



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