ademchaoua/GeneralTextCorpus huggingface dataset:
Secret Sukiyaki Sauce With Traditional Warishita Blend Recipe by ひよこ豆in長野
Secret Sukiyaki Sauce with Traditional Warishita Blend Cooking Instructions 1 Add the measured water to a pot and soak the rinsed dried kombu for at least 1 hour to make dashi before moving to the next step. 2 Measure the sugar in a dry measuring cup and add it to the pot. Then measure and add the soy sauce and mirin. 3 Place the pot over medium heat. Once it comes to a boil, remove the kombu. Let it simmer gently until the sugar dissolves. The sauce is ready. 4 Add your sukiyaki ingredients to a pot, pour a thin layer of the sukiyaki sauce over them, and cook until the ingredients are tender and ready to eat. 1 Add the measured water to a pot and soak the rinsed dried kombu for at least 1 hour to make dashi before moving to the next step. 1 Add the measured water to a pot and soak the rinsed dried kombu for at least 1 hour to make dashi before moving to the next step. 2 Measure the sugar in a dry measuring cup and add it to the pot. Then measure and add the soy sauce and mirin. 2 Measure the sugar in a dry measuring cup and add it to the pot. Then measure and add the soy sauce and mirin. 3 Place the pot over medium heat. Once it comes to a boil, remove the kombu. Let it simmer gently until the sugar dissolves. The sauce is ready. 3 Place the pot over medium heat. Once it comes to a boil, remove the kombu. Let it simmer gently until the sugar dissolves. The sauce is ready. 4 Add your sukiyaki ingredients to a pot, pour a thin layer of the sukiyaki sauce over them, and cook until the ingredients are tender and ready to eat. 4 Add your sukiyaki ingredients to a pot, pour a thin layer of the sukiyaki sauce over them, and cook until the ingredients are tender and ready to eat. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Caramel Apple Cheesecake Crumble Bars 2easy chocolate chip frappe 😆 Sweet Potato Casserole B.L.T Pinwheels Simple Chicken Casserole Caramel Apple Cheesecake Crumble Bars 2easy chocolate chip frappe 😆 Sweet Potato Casserole B.L.T Pinwheels Simple Chicken Casserole Pork chop, mashed potato and roasted veg Raspberry Delight Herby Bolognese Tagliatelle Carrot, Spinach and Coriander Soup! Dad's Rouladen Sausage, Kale, and Potato Soup Crisp Refrigerator Cucumber Slices Pollo Posole Rojo Homemade Crockpot Chili Cranberry Delight Pork chop, mashed potato and roasted veg Raspberry Delight Herby Bolognese Tagliatelle Carrot, Spinach and Coriander Soup! Dad's Rouladen Sausage, Kale, and Potato Soup Crisp Refrigerator Cucumber Slices Pollo Posole Rojo Homemade Crockpot Chili Cranberry Delight
Sukiyaki Sauce (Warishita) In The Style Of Imahan Recipe by usausa
Sukiyaki Sauce (Warishita) in the Style of Imahan Cooking Instructions 1 Add all ingredients except the kombu to a pot and bring to a boil. Let it bubble for a few minutes (watch for boil-overs). 2 Add the cut kombu and let the sauce cool. 3 Other uses: Great for nikujaga (beef and potato stew), katsudon, kinpira, simmered tofu with meat, simmered fish, isobeyaki, braised pork belly, chicken soboro, yakitori sauce, or as a secret ingredient in yakisoba. 4 Mix with cornstarch for mitarashi sauce, add sesame oil for bulgogi sauce, or use as a Japanese-style chicken pizza topping with yakitori, sauce, and mayo. 5 This is not my recipe on Rakuten: 6 After making sukiyaki for the first time in a while, I used the leftover sauce to make kinpira gobo. I also chopped up the kombu after making the broth and added it in. :-) 7 1 Add all ingredients except the kombu to a pot and bring to a boil. Let it bubble for a few minutes (watch for boil-overs). 1 Add all ingredients except the kombu to a pot and bring to a boil. Let it bubble for a few minutes (watch for boil-overs). 2 Add the cut kombu and let the sauce cool. 2 Add the cut kombu and let the sauce cool. 3 Other uses: Great for nikujaga (beef and potato stew), katsudon, kinpira, simmered tofu with meat, simmered fish, isobeyaki, braised pork belly, chicken soboro, yakitori sauce, or as a secret ingredient in yakisoba. 3 Other uses: Great for nikujaga (beef and potato stew), katsudon, kinpira, simmered tofu with meat, simmered fish, isobeyaki, braised pork belly, chicken soboro, yakitori sauce, or as a secret ingredient in yakisoba. 4 Mix with cornstarch for mitarashi sauce, add sesame oil for bulgogi sauce, or use as a Japanese-style chicken pizza topping with yakitori, sauce, and mayo. 4 Mix with cornstarch for mitarashi sauce, add sesame oil for bulgogi sauce, or use as a Japanese-style chicken pizza topping with yakitori, sauce, and mayo. 5 This is not my recipe on Rakuten: 5 This is not my recipe on Rakuten: 6 After making sukiyaki for the first time in a while, I used the leftover sauce to make kinpira gobo. I also chopped up the kombu after making the broth and added it in. :-) 6 After making sukiyaki for the first time in a while, I used the leftover sauce to make kinpira gobo. I also chopped up the kombu after making the broth and added it in. :-) 7 7 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini
California Farm Mirin Cooking Wine Substitute Recipe by Hobby Horseman
Cooking Instructions 3 minutes 1 Pour 1/2 cup sake over cane sugar in large glass measuring cup. Add cane syrup, stir. Bring to boil in microwave in one minute increments to prevent boiling over. When liquid is clear, cool down, stir in other half cup of cold sake. The cooking evaporates the alcohol in the first half cup of sake. Adding cold sake adds alcohol back, the end result is a ten percent alcohol wine. You can buy or make your own cane sugar syrup. 2 Mark and date the mirin wine and taste a drop before each use. The wine will become clear and sparkling and stays fresh in pantry for months. 1 Pour 1/2 cup sake over cane sugar in large glass measuring cup. Add cane syrup, stir. Bring to boil in microwave in one minute increments to prevent boiling over. When liquid is clear, cool down, stir in other half cup of cold sake. The cooking evaporates the alcohol in the first half cup of sake. Adding cold sake adds alcohol back, the end result is a ten percent alcohol wine. You can buy or make your own cane sugar syrup. 1 Pour 1/2 cup sake over cane sugar in large glass measuring cup. Add cane syrup, stir. Bring to boil in microwave in one minute increments to prevent boiling over. When liquid is clear, cool down, stir in other half cup of cold sake. The cooking evaporates the alcohol in the first half cup of sake. Adding cold sake adds alcohol back, the end result is a ten percent alcohol wine. You can buy or make your own cane sugar syrup. 2 Mark and date the mirin wine and taste a drop before each use. The wine will become clear and sparkling and stays fresh in pantry for months. 2 Mark and date the mirin wine and taste a drop before each use. The wine will become clear and sparkling and stays fresh in pantry for months. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp 🍤 Fra Diavolo Eggy bagels Banana nut bread Red wine braised venison Leftover Cornbeef Hash on Toasted Bread Shrimp 🍤 Fra Diavolo Eggy bagels Banana nut bread Red wine braised venison Leftover Cornbeef Hash on Toasted Bread Methi Leaves Muthiya (Fenugreek Leaves Muthiya) Pizza Pinwheel (Swirl Pizza) Surti Undhiyu Bhogi chi bhaji Eggy bagels 🇮🇳 🇮🇳 Republican Tricolour Uttapam 🇮🇳 🇮🇳 Hakka chilli chicken Dirty rice Hot and Sour Soup Khara Pongal (Khichadi) Methi Leaves Muthiya (Fenugreek Leaves Muthiya) Pizza Pinwheel (Swirl Pizza) Surti Undhiyu Bhogi chi bhaji Eggy bagels 🇮🇳 🇮🇳 Republican Tricolour Uttapam 🇮🇳 🇮🇳 Hakka chilli chicken Dirty rice Hot and Sour Soup Khara Pongal (Khichadi)
Egg Tamagoyaki For Sushi Recipe by かのと
Egg Tamagoyaki for Sushi Cooking Instructions 1 Here are the main ingredients. Beat the eggs well, making sure to break up the egg whites, and mix in the measured seasonings until well combined. 2 Cook like a regular tamagoyaki, folding it over repeatedly to create thickness. * Since there's a lot of sugar, it can brown easily, so use low to medium heat! 3 Once cooked, wrap it in a paper towel to absorb excess oil and prevent the surface from drying out while it cools, then refrigerate. 4 If making nigiri, cut into slices 5-6mm thick. Adjust the cutting style for hand rolls or chirashi sushi as needed. 5 The result is a moist, sweet, and tender tamagoyaki with a hint of dashi aroma. 1 Here are the main ingredients. Beat the eggs well, making sure to break up the egg whites, and mix in the measured seasonings until well combined. 1 Here are the main ingredients. Beat the eggs well, making sure to break up the egg whites, and mix in the measured seasonings until well combined. 2 Cook like a regular tamagoyaki, folding it over repeatedly to create thickness. * Since there's a lot of sugar, it can brown easily, so use low to medium heat! 2 Cook like a regular tamagoyaki, folding it over repeatedly to create thickness. * Since there's a lot of sugar, it can brown easily, so use low to medium heat! 3 Once cooked, wrap it in a paper towel to absorb excess oil and prevent the surface from drying out while it cools, then refrigerate. 3 Once cooked, wrap it in a paper towel to absorb excess oil and prevent the surface from drying out while it cools, then refrigerate. 4 If making nigiri, cut into slices 5-6mm thick. Adjust the cutting style for hand rolls or chirashi sushi as needed. 4 If making nigiri, cut into slices 5-6mm thick. Adjust the cutting style for hand rolls or chirashi sushi as needed. 5 The result is a moist, sweet, and tender tamagoyaki with a hint of dashi aroma. 5 The result is a moist, sweet, and tender tamagoyaki with a hint of dashi aroma. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto cucumber salad Pesto Pasta Salad Japchae (Low-Carb Keto Version) BK's Turkey Goulash Leek and blushed tomato quarterpounder Keto cucumber salad Pesto Pasta Salad Japchae (Low-Carb Keto Version) BK's Turkey Goulash Leek and blushed tomato quarterpounder Vegetable pakoray Watermelon Strawberry Cooler Ganga Jamuna juice with mint ice cubes Crunchy Raw potato and Water chestnut Pakodi Paratha Sabudana khichdi Jaggery Sharbat Lauki Moong Dal Fried potatoes Potato laccha Vegetable pakoray Watermelon Strawberry Cooler Ganga Jamuna juice with mint ice cubes Crunchy Raw potato and Water chestnut Pakodi Paratha Sabudana khichdi Jaggery Sharbat Lauki Moong Dal Fried potatoes Potato laccha
Sweetened Tamagoyaki Rolled Omelette For Bento Recipe by cookpad.japan
Cooking Instructions 1 Beat the egg. 2 Add the ingredients marked ○ and mix well, making sure the sugar dissolves completely. 3 Heat a frying pan. When heated, coat with vegetable oil. *Make sure you heat the frying pan before adding oil. 4 Pour the mixture into the pan and scramble the hardened egg from the edges in a wide circular motion while cooking. 5 Turn the heat to low and wait for the egg to harden. 6 Roll the egg. 7 On low heat, flip it over while cooking so the middle cooks thorough, and it's done. 8 Slice it into any size you like and stuff it in your bento! 1 Beat the egg. 1 Beat the egg. 2 Add the ingredients marked ○ and mix well, making sure the sugar dissolves completely. 2 Add the ingredients marked ○ and mix well, making sure the sugar dissolves completely. 3 Heat a frying pan. When heated, coat with vegetable oil. *Make sure you heat the frying pan before adding oil. 3 Heat a frying pan. When heated, coat with vegetable oil. *Make sure you heat the frying pan before adding oil. 4 Pour the mixture into the pan and scramble the hardened egg from the edges in a wide circular motion while cooking. 4 Pour the mixture into the pan and scramble the hardened egg from the edges in a wide circular motion while cooking. 5 Turn the heat to low and wait for the egg to harden. 5 Turn the heat to low and wait for the egg to harden. 6 Roll the egg. 6 Roll the egg. 7 On low heat, flip it over while cooking so the middle cooks thorough, and it's done. 7 On low heat, flip it over while cooking so the middle cooks thorough, and it's done. 8 Slice it into any size you like and stuff it in your bento! 8 Slice it into any size you like and stuff it in your bento! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Amish bakery custard pie no roll pie crust Grasshopper Pie Rice and bean casserole with turkey Cheesy beef and bean soup Amish bakery custard pie no roll pie crust Grasshopper Pie Rice and bean casserole with turkey Cheesy beef and bean soup MissBritty's BBQ Sloppy Joes Boneless Chicken Wings Cheesy beef and bean soup Magical Tortillas Rich and Smooth Tofu Cream Cheese Ice Cream Rich and Smooth Tofu Cream Cheese Ice Cream Rice and bean casserole with turkey American Oatmeal Cookies Italian style pork and beans Chicken crunchy MissBritty's BBQ Sloppy Joes Boneless Chicken Wings Cheesy beef and bean soup Magical Tortillas Rich and Smooth Tofu Cream Cheese Ice Cream Rich and Smooth Tofu Cream Cheese Ice Cream Rice and bean casserole with turkey American Oatmeal Cookies Italian style pork and beans Chicken crunchy
Ami Es Flourless Chocolate Cake Recipe by Armilie
AMIEs Flourless CHOCOLATE Cake Cooking Instructions 45 mins 1 Preheat oven to 160ºC (325ºF). Grease and line a 20cm round cake pan with baking paper. 2 Combine chocolate and butter into a bowl and cook over double boiler until smooth and thick. Cool and set aside. 3 Combine eggs and sugar gradually, creaming well. Blend cocoa powder and vanilla, stirring well. Slowly mix into creamed chocolate mixture until batter is smooth and well blended. 4 Pour into prepared cake pan. Bake for 30 minutes or until top springs back when lightly touched. Cool. 5 To serve, we can cut into wedges and dust with icing sugar. We can decorate each slice with strawberry on top. 1 Preheat oven to 160ºC (325ºF). Grease and line a 20cm round cake pan with baking paper. 1 Preheat oven to 160ºC (325ºF). Grease and line a 20cm round cake pan with baking paper. 2 Combine chocolate and butter into a bowl and cook over double boiler until smooth and thick. Cool and set aside. 2 Combine chocolate and butter into a bowl and cook over double boiler until smooth and thick. Cool and set aside. 3 Combine eggs and sugar gradually, creaming well. Blend cocoa powder and vanilla, stirring well. Slowly mix into creamed chocolate mixture until batter is smooth and well blended. 3 Combine eggs and sugar gradually, creaming well. Blend cocoa powder and vanilla, stirring well. Slowly mix into creamed chocolate mixture until batter is smooth and well blended. 4 Pour into prepared cake pan. Bake for 30 minutes or until top springs back when lightly touched. Cool. 4 Pour into prepared cake pan. Bake for 30 minutes or until top springs back when lightly touched. Cool. 5 To serve, we can cut into wedges and dust with icing sugar. We can decorate each slice with strawberry on top. 5 To serve, we can cut into wedges and dust with icing sugar. We can decorate each slice with strawberry on top. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Healthy Banana Sushi! Crockpot lasagne Mini Donuts Classic Easy Chocolate Cupcakes Potato Salad Healthy Banana Sushi! Crockpot lasagne Mini Donuts Classic Easy Chocolate Cupcakes Potato Salad Budget-Friendly Simple Genovese Sauce Paneer Sandwich Mini Donuts Cute and Easy Spritz Cookies for Hina Matsuri (Doll Festival) Mozuku Seaweed and Imitation Crab Sticks in Vinegar Avocado Mayo With Egg Toasted Watermelon Seeds Healthy Banana Sushi! Piped Vanilla Cookies Classic Easy Chocolate Cupcakes Budget-Friendly Simple Genovese Sauce Paneer Sandwich Mini Donuts Cute and Easy Spritz Cookies for Hina Matsuri (Doll Festival) Mozuku Seaweed and Imitation Crab Sticks in Vinegar Avocado Mayo With Egg Toasted Watermelon Seeds Healthy Banana Sushi! Piped Vanilla Cookies Classic Easy Chocolate Cupcakes
Crockpot Lasagne Recipe by Christi
 Christi @cook_3121001 When I don't have time to make my fancy lasagna, this is my go to option. When I don't have time to make my fancy lasagna, this is my go to option. Crockpot lasagne When I don't have time to make my fancy lasagna, this is my go to option. When I don't have time to make my fancy lasagna, this is my go to option. Ingredients 1 lb Ground browned beef 4 cup speggeti sauce, if you want a softer noodle, add another cup of sauce. 24 oz Cottage cheese, or Ricotta cheese 1 egg 1 packages uncooked lasagna noodles 3 cup mozzarella or Italian cheese blend 1 lb Ground browned beef 4 cup speggeti sauce, if you want a softer noodle, add another cup of sauce. 24 oz Cottage cheese, or Ricotta cheese 1 egg 1 packages uncooked lasagna noodles 3 cup mozzarella or Italian cheese blend Cooking Instructions 1 Mix together meat & sauce in a separate bowl. Set aside 2 Combine egg and cottage or ricotta cheese 3 Begin layering half ground beef mixture the dry noodles, the cottage cheese mixture, and the mozzarella cheese in crockpot. Repeat layering. 4 When finished, cover, Cook on high 4-5 hours on low 6-8 1 Mix together meat & sauce in a separate bowl. Set aside 1 Mix together meat & sauce in a separate bowl. Set aside 2 Combine egg and cottage or ricotta cheese 2 Combine egg and cottage or ricotta cheese 3 Begin layering half ground beef mixture the dry noodles, the cottage cheese mixture, and the mozzarella cheese in crockpot. Repeat layering. 3 Begin layering half ground beef mixture the dry noodles, the cottage cheese mixture, and the mozzarella cheese in crockpot. Repeat layering. 4 When finished, cover, Cook on high 4-5 hours on low 6-8 4 When finished, cover, Cook on high 4-5 hours on low 6-8 Cooksnaps (8) Copied! on April 23, 2014 16:42 wish I had more time to cook, and eat all this good food. Comments (5) Similar Recipes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Healthy Banana Sushi! AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Potato Salad Healthy Banana Sushi! AMIEs Flourless CHOCOLATE Cake Mini Donuts Classic Easy Chocolate Cupcakes Potato Salad Skinny Oreo Balls Mock Just Mix In A Plastic Bag (Okara Okonomiyaki) Versatile Boiled Komatsuna and Aburaage Ham and Fiesta Ranch Pinwheels Hearty Fruit Salad Muffins Julie's Sausage Alfredo Jerk chicken (my way) Courgette Tarte Peanut Butter Apple Sandwiches Crappie chowder Skinny Oreo Balls Mock Just Mix In A Plastic Bag (Okara Okonomiyaki) Versatile Boiled Komatsuna and Aburaage Ham and Fiesta Ranch Pinwheels Hearty Fruit Salad Muffins Julie's Sausage Alfredo Jerk chicken (my way) Courgette Tarte Peanut Butter Apple Sandwiches Crappie chowder Cookpad Premium Find the most popular recipes on the top of your search results.
Salted Kimpira Side Dish Recipe by cookpad.japan
Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Basic Namul Banchan (Korean Sesame-Garlic Vegetable Side Dish) Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap. Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy. Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another. These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting. P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day. x