Kukhona izitsha eziningi zendabuko nezomnandi ezisebenza kwelinye lamaholide amaJapane abaluleke kakhulu, i-Oshogatsu, noma uSuku Lomnyaka Omusha. Lezi zitsha ziyaziwa ngesiJapan ngokuthi " osechi ryori ." Izitsha ngayinye ngokuvamile zimelela isifiso sempilo enhle, ukuchuma, inzuzo enhle, ukuzala noma injabulo.
I-Kobumaki yisidlo esivame ukusetshenzwa ngosuku loNyaka Omusha njengengxenye yedili lika-osechi ryori. I-kelp roll yaseJapane ("kobu" isho i-kelp, futhi "maki" ichaza umqulu), ehlanganiswe ne- saumoni bese igoqwe ivaliwe futhi iboshwe ngendwangu enhle ye-kanpyo (i-gourd eyomile) futhi ixilwe ngezingxube ezibalulekile zaseJapane: soy i-sauce, i-mirin, ngenxa, noshukela. I-Kobumaki imelela injabulo, noma injabulo, njengengxenye yegama elithi "kobu" nayo ibhalwe ngegama lesiJapane elithi injabulo, noma "yorokobu".
Ngenkathi i-kobumaki ivame ukukhonzwa njenge-osechi ryori, i-kobumaki nayo ingatholakala emabhokisini we-bento aseJapane noma njenge-dish side kuya esidlweni saseJapane sendabuko.
Ukugcwaliswa okunye kwe-kobumaki yizimpande zase-Japanese ze-gobo noma ze-burdock. Ihlinzeka ngenye indlela yokudla yemifino ku-salmon. Ukusetshenziswa kwezimpande ze-burdock nakho kuyigugu njengoba kumelela impilo ende, njengoba izimpande ngokwazo zide isikhathi eside.
Okuzokwenza
- 1 1/2 ounce omisiwe omisiwe (kelp); cishe izingcezu ezingu-8 ezinhlanu-eside ze-kombu omisiwe
- 4 izinkomishi amanzi
- Izinqola ezingu-8 (ubude obuyi-10 intshi / umugqa) zome kanpyo (umgogodla)
- ucezu kasawoti
- 3/4 ipayipi i-saumf filet
- 1/2 indebe ye-soy sauce
- 4 wezipuni ushukela
- 2 wezipuni
- ngenxa
- 4 wezipuni
- mirin
Indlela Yokwenza
- I-soak kombu (kelp omisiwe) ezinkomishi ezine zamanzi imizuzu engu-10. Gcina lesi sakhiwa ukuze usebenzise kamuva.
- Gubha ucezu kasawoti emaceleni omisiwe we-kanpyo bese ugeza ngamanzi.
- Esigodini esikhulu, cwilisa kanpyo emanzini imizuzu engu-15.
- Phakathi naleso sikhathi, uthathe i-salmon fillet engxenyeni engaba ngu-5 intshi ende.
- Beka umdwebo wefayili ye-salmon phezulu kweshidi le-kombu epholile futhi uyiqede.
- Hlanganisa i-konbu roll ivaliwe, usebenzisa izinhlamvu ze-kanpyo.
- Faka imiqulu ye-kombu ebhodweni eliphakathi.
- Bese ufaka amanzi alondoloziwe ebhodweni, usebenzisa amanzi asetshenziselwa ukubuyisela kabusha i-kombu (kelp omisiwe). Thela lokhu phezu kwemiqulu yamakomidi. Letha lokhu kumathumba omnene phezu kokushisa okuphakathi.
- Yehlisa ukushisa kuya phansi. Okulandelayo faka ushukela, ngenxa, isiliva, ne-soy sauce ebhodweni.
- Hamba phansi ngehora elilodwa kuze kube yilapho i-salmon iphekwe, i-kombu ithambile, futhi ama-flavour of the liquid emangcwabeni afinyelele emigqumeni.
- Vala ukushisa. Vumela ama-roll kelp aphumule futhi apholile ebhodweni.
- Susa ama rolls we-kobumaki ebhodweni uwabeke ebhodini lokusika. Sika ucezu ngalunye zibe ngamashumi.
Isihloko Sibuyekezwe nguJudy Ung.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 387 |
| Inani lamafutha | 14 g |
| I-Fat egcwele | 3 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 74 mg |
| I-sodium | 2,363 mg |
| Ama-carbohydrate | 31 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 32 g |