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Vegetarian Niku Jaga With Konjac

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1023.8891
Energy (kCal)8530.6979
Carbohydrates (g)199.7968
Total fats (g)495.9959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rub konjac in salt to soften and rinse it. Cut into cubes. | 2. Dip tofu in hot water to get rid of excess oil. Cut into cubes also. | 3. Cut carrots into chunks and potatoes into quarters. | 4. Dump all ingredients, including seasoning and water into rice cooker and cook under "rice" setting. | 5. Mine didn't stop cooking, so I turned it off after the potatoes and carrots were very soft and tender, about 30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    konjac 200 g 178.0 0.0 39.6 1.0
    potato 2 - - - -
    carrot 1 52.48 12.2624 1.1904 0.3072
    tofu 200 fried 8164.6539 157.6232 979.1915 494.4151
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    sake 2 tablespoons - - - -
    water 1/2 cup 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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