Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
517
Calories
12g
Protein
16g
Fat
81g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Shiitake | 1/2 cup (73g) | 34 |
| Miso | 1 tbsp (18g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound fresh shiitake mushrooms, stemmed and sliced 1/8 inch thick
- 3 1/2 tablespoons vegetable oil, divided
- 2 (10-inch) Asian eggplants, cut into 24 (1/2-inch-thick) rounds
- 2 tablespoons white miso
- 2 teaspoons sugar
- 1 teaspoon mirin (Japanese sweet rice wine)
- 1 teaspoon water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes