Esikhathini seJapane cuisine , i-braised noma i-fish simmered ibhekwa njengesidlo se- rustic nama-flavour ahlukile emndenini ngamunye, kepha ngokuvamile ihanjiswa ezindaweni zokudlela. EJapane, inhlanzi enesibindi noma ekhonjiwe ngezinye izikhathi ibizwa ngokuthi yi- nizakana , nitsuke , noma i- sakana no nimono . Amagama avame ukusetshenziswa ngokungafani.
Izindlela ezimbili ezithandwayo kakhulu zokubambisa izinhlanzi zikhona nge- miso (okunamathiselwe kwe-soybean) noma i- soy sauce (shoyu), kodwa lokhu okuvame ukuvame kakhulu. Kuye ngompheki wekhaya noma umpheki, inhlanzi ye- soy sauce eboshiwe iyoba nobumnandi nokuvutha kuncike ekuhlanganiseni kwezithako.
Ngokuvamile, isitayela se-nitsuke sezinhlanzi ezixilisayo sisetshenziswa njengendlela yokulawula ukunambitheka kwemvelo nenhlamba enamandla noma enamandla. Isibonelo, ukunambitheka okunesibindi se- soy sauce nobumnandi kusuka ushukela kanye nesilwane kubambelela noma kunoma yikuphi "inhlanzi-ness" engenzeka.
Inqubo ebalulekile yokudoba izinhlanzi, ikakhulukazi uma upheka ngezinhlanzi ezinamandla kakhulu, ukugeza ngobumnene izinhlanzi eziluhlaza ngamanzi ashisayo ngaphambi kokupheka. Amanzi abilisiwe abilisiwe athululelwa phezu kwenhlanzi eluhlaza, inyama iyashintsha kumbala omhlophe, bese inhlanzi isuswa ngokushesha. Iphuzu laleli sinyathelo akusiyo ukupheka izinhlanzi, kodwa ukusivala cishe. Lokhu kugeza okushisayo kwamanzi kusiza ekunciphiseni ama-flavour nezinhlanzi ezinamandla.
Okunye okubalulekile uma ukudlala noma ukudla okumangalisa, ukusebenzisa isitifiketi sokudonsa isitayela saseJapane, esaziwa njenge- otoshibuta. Ngokujwayelekile kwenziwa ngamapulangwe, nakuba kunezinye izikhumba ezenziwe nge-stainless steel noma abicah. Ububanzi bayo buyingcosana kunaleyo yebhodlela elimangalisa ukuze ifihlekile igxume ngaphakathi ebhodweni bese ihlala ngokuqondile phezulu kokudla okumilayo, esikhundleni sokumboza yonke imbiza njengesivalo esingavamile.
Otoshibuta kusiza ukwandisa ukushisa ebhodweni bese upheka ukudla ngokulinganayo. Iphinde igudluze uketshezi olukhambelanayo ngokulinganayo, ivimbela phezulu kokudla ekumeni, futhi kusiza ukunciphisa uketshezi. I-otoshibuta yokwenza ama-make-shift ingenziwa ngokukhipha ucezu lwesilwane se-aluminium ngezimbobo ezincane, noma nje usebenzise isembozo embizeni encane kunaleyo esetshenziselwa ukupheka lesi sidlo.
Ithiphu Yokutholwa: Izithako ezimbili eziyisihluthulelo salesi sifo se-ginger soy braised (i-maguro no nitsuke) iresiphi iningi le-ginger fresh, ne-ginger ale soda. Lezi zithako ezimbili zihlanganisa ukunambitheka kwe-ginger fresh futhi okubabayo kanye nobumnandi obashada kahle nama-flavour aqine kakhulu we- soy sauce. Zama ukuhlola nge-flavour ehlukene ye-soda, njenge-lemon-lime noma i-cola.
Izinsiza ezikhethekile: Drop Lid noma Otoshibuta
Okuzokwenza
- 1 block tuna (maguro grade sashimi, cishe 1/2 kuya 3/4 pound)
- 1 indebe yamanzi (ashisa abilisiwe, ukugeza izinhlanzi)
- 1/3 indebe
- i-soy sauce (shoyu)
- 1/2 indebe ngenxa
- 2 wezipuni
- mirin
- 2 isipuni ushukela (granulated white)
- 8-10 ama-ounces ginger ale (cishe ama-3/4 we-12 oz.
- Izingcezu ezimbili zezinhlamvu (fresh, cishe amasentimitha amabili ngalunye)
Indlela Yokwenza
- Beka inhlanzi eluhlaza endaweni ejulile bese uthele amanzi ashisayo abilisiwe phezu kwenhlanzi. Inyama yangaphandle iba kancane-imhlophe. Ngokushesha ususe inhlanzi emanzini ashisayo noma ukhiphe.
- Okulandelayo, izinhlanzi ze-cube zibe izingxenye ezilumayo zokuluma.
- Susa isikhumba sangaphandle sesiginja. Hlanganisa isigamu seganga bese ubeka okuseleyo ube yizicucu zokufanisa.
- Ebhodini eliphakathi, engeza i- soy sauce , ngenxa, mirin, ushukela, i-ginger ale, ne-ginger. Letha emathumba phezu kokushisa okuphakathi, bese unciphisa ukumisa.
- Engeza inhlanzi ye-cubed, indawo yokudonsa indawo (otoshibuta) phezu kwezinhlanzi, bese ubhala ngehora elingu-1.