Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seaweed | not in our table | 0 |
| Daikon | 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
- team Rice - five bowls
- Dried Seaweed or Sushi Nori - five sheets
- Egg - two
- Pickled Daikon - one
- Shreded Fried Seasoned Pork - you can put as much as you want
- Seasoning for rice
- White sugar - three tablespoon
- Rice Vinegar - two tablespoon
- Salt - 3/4 teaspoon
- Seasoning for eggs
- Rice Wine - 1/4 teaspoon
- Salt - 1/2 teaspoon
- Sugar - 1/4 tablespoon
Directions
Cut the pickled daikon into thin slices
Beat the eggs with the ingredients for eggs and then fry the eggs in a round shape. Cut the eggs into thin slices.
Mix the ingredients for rice and put it into microwave for a few second to dissolve the sugar into liquid. Then mix the liquid into the steam rice. Make sure that it is evenly mixed.
Cover the dried seawood with rice. Then top it with sliced pickled daikon, sliced eggs and some shredded fried seasoned pork. (You can put as many toppings as you want as long as the dried seawood does not explode)
Roll up the dried seawood and cut it into pieces
Category:Taiwanese Recipes
Category:Taiwanese Meat Dishes