Isobho saseJapan esicacile kodwa esicacile se-clams short-neck akuyona nje esiphundu kodwa kulula ukwenza ngezithako ezimbalwa kakhulu. EJapane, izobho ezicacile ziyaziwa njenge- sumashijiru. Isobho esicacile se-clams sibizwa ngokuthi i- asari (clam) no (of) sumashijiru kanye nama-pair ngokumangalisayo nganoma yisiphi isidlo saseJapane.
Njengamanye ama- shellfish , ama-clams amancane entanyeni, noma i- asari, ane-flavour egcwele emaphaketheni awo amancane futhi adinga ukudlala okuncane kakhulu. Ngenxa yalesi sobho, ama-clams ayapheka embizeni yamanzi ashisayo aze avule. Lezo zihluthulelo ezingavulwa kumele zilahlwe ngoba azifanelekile ukuba zidliwe. Umhluzi uba umbala ompunga obunamahlumela nge-flavour ezicayile kolwandle, futhi yilapho sesiyazi ukuthi sekulungele. Isobho senziwa ngosawoti ukuze sinambitha. Ukukhipha ama-flavour alo mhluzi obuthakathaka, amaqabunga amancane kakhulu e-lemon asetshenziselwa ukuhlobisa isobho. Lokhu kwenezela ukuhlanzeka okwanele kanye ne-asidi ukusiza lo mhluzi ukhanye.
Uma unesithakazelo, ezinye izinhlobonhlobo ze- asari sumashijiru zifaka ukusetshenziswa kwe- bonashi ( katsuo) esekelwe esitokisini se- dashi , noma ukusetshenziswa kwe- dashi konbu (kelp) esitokisini, kanye ne- soy sauce .
Inani elikhulayo le- asari efuywayo , noma i-neck clams encane, iyatholakala ezindaweni ezitolo zokudla. Ngokuvamile, ama-clams epulazi ahlutshiwe futhi isihlabathi sisusiwe ngaphambi kokufakwa emaphaketheni. Ngakho-ke, ngokushesha nje lapho ufika ekhaya sebekulungele ukusetshenziswa. Kungakhathaliseki ukuthi, uma uzizwa ucindezelekile ukwenza kanjalo, zizwe ukhululekile ukuwafaka emanzini amasha kuze kube ihora ukuze ususe noma isiphi isihlabathi esingaphezulu.
Uma usebenzisa ama-clams asendle, zihlwithe zihlanzekile bese ziwacwilisa kuze kube yihora elilodwa esitsheni samanzi ahlanzekile ukusiza ukususa isihlabathi. Ukuze uthole imiphumela emihle, kokubili ama-clams asetshalwe futhi asendle kufanele aphekwe ngosuku olufanayo abathengwa ngalo.
Okuzokwenza
- 1 lb.-clams manila (bukhoma, ngegobolondo, cishe 12 kuya ku-16)
- 5 izinkomishi amanzi
- Usawoti ukunambitha
- Garnish: ikhasi lemon
- Ukuhlobisa: i-mitsuba (i-parsley yaseJapane yasendle)
Indlela Yokwenza
- Ebhodini eliphakathi, ulethe amanzi ukuze ubilise. Ncishisa ukushisa kumaphakathi.
- Engeza izihluthulelo ezintsha emagobolondo abo, ngqo emanzini abilayo. Pheka ama-clams kuze kube yilapho zonke izikhala zivulekile. Uma kukhona ama-clams angavuliwe, asuse kuwo ebhodweni bese ulahla ngoba lezi zingafanelekile ukudla.
- Ngesikhathi ama-clams epheka, besebenzisa i-peeler yemifino, udwebe ngobumnene izingxenye ezincane ze-rind yellow yellow.
- Khonza amahlombe amane kuya kwahlanu ezinkomeni ezincane zesobho bese uthele umhluzi phezu kwazo. Gcoba ngekhasi lemon bese ukhonza ngokushesha.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 98 |
| Inani lamafutha | 1 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 34 mg |
| I-sodium | 762 mg |
| Ama-carbohydrate | 4 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 17 g |