Izitsha eziminyameni noma ezigcobile, noma "i- nimono " ziyisisekelo esikhulu sokudla esiJapane. Imifino noma inhlanzi, noma inhlanganisela yemifino kanye namaprotheni ngokuvamile ahlanganiswa ndawonye ukuze enze izitsha ezidumile i- nimono , hhayi nje ezitolo zokudlela, ne-bentos (ukudla kwasekuseni), kodwa nasekhaya.
I-Braised Japanese daikon isithombo, eyaziwa nje ngesiJapane ngokuthi " daikon no nimono " yisidlo esivamile kakhulu esenziwa ebusika lapho i-daikon ivame kakhulu ngenkathi. Ukumemeza kancane kancane i-daikon kuletha ubumnandi bayo bemvelo futhi kugcizelela ukuxuba kwalokhu impande. Ngesikhathi i-daikon eluhlaza eluhlaza ijwayele ukukhonzwa njengezinhlobonhlobo zokugcoba futhi ezinamathele ekudleni okuhlukahlukene kweJapane, lapho i-daikon ishaywa khona, ithatha ubuntu obuhlukile futhi ibonakale njengesidlo se-stand-alone.
Okuzokwenza
- I-daikon engu-1
- 4 izinkomishi dashi stock (noma esikhundleni 4 izindebe amanzi ne 1 ithisipuni bonito dashi powder)
- 2 amathisipuni ushukela
- 2 wezipuni soy sauce
- 3 amathisipuni ngenxa
- 2 wezipuni mirin
Indlela Yokwenza
- Isikhumba sangaphandle se-daikon sinyene, ngakho-ke uma ususa lo ungqimba, qiniseka ukuthi ususa kokubili isikhumba sangaphandle esincane, kanye nocansi obukhulu ngaphansi kwalo. Lokhu kungenziwa kalula nge-peeler yemifino.
- Hlanganisa i-daikon zibe yizicucu eziyi-3/4 kuya ku-1 intshi obukhulu. Ithiphu: Zama futhi uthathe tincetu ngendlela efanayo ngangokunokwenzeka okuzokwenza kube lula ukupheka ukuze yonke i-daikon ipheke ngokulinganayo. Uma i-daikon ihluka ngobuningi uzothola ukuthi amanye ama-daikon athambile kakhulu kunabanye, kanti abanye bangase babonakale bephuza ngokweqile.
- Ngemuva kokuthi i-daikon ihlotshiswe ibe yizicucu, ngezinhloso zokuhleleka, ukuhlunga umgqomo omncane nxazonke nasemaphethelweni aphezulu kwendima ngayinye ye-daikon, ngokuyisisekelo "ukugoqa" ucezu ngalunye. Lesi sinyathelo esincane senza umehluko ekubukeni kwe-daikon.
- Ebhodini eliphakathi, engeza izingcezu ze-daikon nge-stock dashi, ushukela, isobho soysi kanye nalokho (gcina isibonakaliso sokusebenzisa kamuva).
- Letha emathumba phezu kokushisa okuphakathi, bese upheka amaminithi angu-10 ngenkathi uhlakulela noma yikuphi ukuqhuma nokungcola okuvela phezulu.
- Nciphise ukushisa phansi futhi udilize amahora angaba ngu-2 kuya kwangu-2 / 1/2 kuze kube yizicucu ze-daikon zithenda phakathi nendawo futhi zibe mnandi embala emva kokufaka umsizi we-soy.
- Ngaphambi kokuba wonke udashi uphekwe, gxuma esibukweni, qaphela ukuthi ungalimazi i-daikon. Kufanele abe nesineke kuleli phuzu.
- Vala ukushisa, bese ubeka eceleni imizuzu engu-10 ukuvumela izithako ukuba zifake.
- Khonza izingcezu ze-daikon, noma ngaphandle kokunye oketshezi olwenziwe, ngamacwecwe amancane ngamanye.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 304 |
| Inani lamafutha | 3 g |
| I-Fat egcwele | 1 g |
| I-Fat Unsaturated | 2 g |
| I-cholesterol | 0 mg |
| I-sodium | 834 mg |
| Ama-carbohydrate | 53 g |
| I-Fiber Dietary | 4 g |
| Amaphrotheni | 13 g |