19 h
Cuisine type: 5th range cuisine
Type of dish: Birds, Pastas, Vegetables
Temperature: Hot
Allergens
Gluten
Gluten
Milk
Milk
Eggs
Eggs
Soy
Soy
Sulfites
Sulfites
Fish
Fish
Ingredients for 5 portions
Ingredients for portions
Bean sprouts 0.15 kg
Spring onions 1.0 ud
Eggs 2.5 ud
Soya sauce 0.375 l
Mirin 0.15 l
Sake 0.15 l
Ginger 0.025 kg
Pork belly 0.25 kg
Garlic, bulb 1.0 ud
Nori seaweed 2.5 g
Poultry carcasse 0.225 kg
Onion 0.075 kg
Carrots 0.075 kg
Green leek 0.375 ud
Red wine 0.075 l
Water 1.5 l
Kombu seaweed 0.015 kg
Atún seco (Katsuobushi) 0.02 kg
Water 0.5 l
Nutritional information (1 portion)
Fiber 10.64 g
Saturates 9.15 g
Monounsaturated fatty acids 11.56 g
Polyunsaturated fatty acids 5.09 g
Cholesterol 162.6 mg
Calcium 227.08 mg
Iron 6.91 mg
Zinc 2.84 mg
Vitamin A 414.99 ug
Vitamin C 39.45 g
Folic acid 199.44 ug
Salt (Sodium) 13317.95 mg
Sugars 15.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.