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Japanese Skewered Lamb (Low Cal)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)189.9777
Energy (kCal)3291.5455
Carbohydrates (g)126.9478
Total fats (g)222.2638
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. | 2. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. | 3. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. | 4. Turn the meat occasionally so it gets seasoned evenly. | 5. Weave the meat onto skewers. | 6. Broil them about 4 inches from the heat source for about 2 minutes on each side. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 2 boneless lean 2422.224 0.0 153.1354 195.8645
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    honey 1 tablespoon - - - -
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    sherry wine 2 tablespoons - - - -
    garlic 2 cloves 8.94 1.9836 0.3816 0.03
    ginger 1/4 teaspoon Ground 0.4 0.0888 0.0091 0.0038
    bouillon cube 1 1/2 cups 819.936 121.4554 31.2624 26.0021

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



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