I-Katsudon yisidlo seJapane esithandwayo esinesitsha se- tonkatsu (esinezinyosi ezijulile-othosiwe) namaqanda okuphekwe kumhluzi omnandi nosawoti futhi efakwe irayisi. I-Katsu, noma i-cutlet ngesiJapane, ibhekisela enyameni eye yahlulwa kancane ngaphambi kokupheka. U-Don, noma i-donburi, ubonisa lokhu njengesidlo sesitsha. I-Katsudon inenhlanhla eqhathaniswa nezinye i-donburi kodwa ukunambitheka kuhle kakhulu ukuthi ngeke ucabangele ama-calorie engeziwe avela emafutheni asetshenziselwa ukujula i-tonkatsu. Eqinisweni, ungase ungaboni ukunambitheka okujulile okugayiwe nhlobo ngenxa yomhluzi omuhle.
Esimweni saseJapane, i-katsudon ibhekwa njengokudla komphefumulo - uphawu lwethaka elihlwabusayo elifudumele elingazenzela ngisho nengxenye ebanda kakhulu yenhliziyo yakho.
I-Katsudon iyinhlangano yesidlo sasemini ejwayelekile eJapane futhi itholakala ezindaweni eziningi zokudlela ezidliwayo, ezifana nezitolo ze-udon noodle, izindawo zokudlela ezincane, nezitolo ze-bento. Kulabo abangaphandle kweJapane, nansi iresiphi elula yokwenza lokhu kudla okwanelisayo ekhaya.
Ukulungiselela i-katsudon kuthatha umsebenzi omncane ngoba i-tonkatsu kufanele ilungiselelwe kuqala, ngakho-ke awukwazi ukupheka konke ngesikhathi esisodwa epanini elilodwa. Kodwa-ke, akulona nzima njengoba ungase ucabange.
Okuzokwenza
- 4 izinkomishi
- Irayisi e-steamed japane
- 2 i-center-cut, i-cocks ye-ngulube engabi nhlobo, ihlulwe phansi ububanzi obuyizinkulungwane
- usawoti kanye nopelepele
- ufulawa, ngokuba uthuli
- 1 inkomishi panko
- amafutha, ukudoba
- I-anyanisi e-1, i-thinly sliced
- 1 1/4 inkomishi dashi isobho stock
- 1/3 indebe
- I-soy sauce
- 2 tbsp. mirin
- 1 tbsp. ushukela
Indlela Yokwenza
- Yenza isikhathi se-cock chopped nge-cork ne-pepper, nothuli olunokukhanya, ngisho nokugqoka ufulawa. Esinye isitsha esingenalutho, shaya iqanda elingu-1. Beka i-panko kwenye isitsha esingajulile.
- Engeza omncane, ngisho noqweqwe lwamafutha epanini lensimbi elenziwe phansi noma skillet phezu komlilo ophakathi. Amafutha alungile uma uphonsa i-panko breadcrumb emafutheni futhi i-sizzles. Gcoba ingulube eqanda ukugqoka.
- Dlulisa ingulube epanko bese uyicindezela ngokufanele inyama ukuze uthole ukugqoka okuhle.
Qaphela ngokucophelela ama-chops yengulube emafutheni ashisayo bese upheka imizuzu engu-5 ukuya kwengu-6 ngakolunye uhlangothi, kuze kube nsundu yegolide. Flip bese upheka ngakolunye uhlangothi eminye imizuzu emihlanu kuya kweyisithupha.
- Gcoba epulatifheni ehlanganiswe ithawula lephepha.
- Hlanganisa tonkatsu yakho zibe izingcezu.
- Beka isobho se-dashi epanini bese upheka ekushiseni okuphakathi.
- Engeza u-soy sauce, mirin, noshukela kuze kusobho bese ulethe ngamathumba. Misa ukushisa.
- Ukupheka 1 ukukhonza katsudon, faka ingxenye eyodwa yesobho ku-skillet encane.
- Engeza i-quarter-one ye-anyanisi tincetu esobho bese ubamba imizuzu embalwa ngokushisa okuphakathi.
- Engeza 1 ukukhonta kwezingcezu ze- tonkatsu epanini bese ubamba ngokushisa okuphansi emaminithini ambalwa.
- Basha iqanda esitsheni.
- Letha isobho kumathumba phezu komlilo ophakathi, bese uthele iqanda phezu kwe-tonkatsu no-anyanisi.
- Vula ukushisa phansi bese ubeka isembozo.
- Vala ukushisa.
- Khonza 1 ukukhonza ilayisi elithambile esitsheni esikhulu selayisi, bese ufaka i-tonkatsu ekhonjiwe ngaphezulu kwelayisi. Phinda inqubo.