I-Mentaiko iFrance i-fusion yaseJapane ibhakawa isinkwa esihle saseFrance, noma i-baguette, ihlotshiswe ngenhlanganisela ye-cream ushizi ne-mentaiko cod roe, noma i-caviar.
Kunezinhlobo ezimbili ze-mentaiko ongakhetha kuzo kule recipe, noma inguqulo enamanzi e-salted, eyaziwa ngokuthi i-tarako kanye ne-spicy version eyaziwa ngokuthi i-karashi mentaiko. Kule recipe, ngisebenzise i- karashi mentaiko noma i-spicier cod roe engiyikhethayo. Ukwaziswa okwengeziwe nge-mentaiko ne-tarako kuyatholakala kulesi sikhangiso se- Japanese Ingredient Spotlight: Mentaiko .
Kule recipe, ngoba i-karashi mentaiko ixubene nekhilimu ushizi, i-spice igxilile kancane, yingakho ngincoma ukugcoba i-mentaiko eFrance i-crostini ne-dollop encane ye-karashi mentaiko entsha, futhi ishuliwe nge-shichimi togarashi, okungukuthi IsiJapane 7 - isipuli pepper. Lanezela nje ukusikisela kokushisa okuhamba kahle kakhulu ngokusabalala kwe-mentaiko.
Okuzokwenza
- Izinhlamvu ezingu-10 kuya ku-12 zesinkwa saseFrance noma i-crostini encane (izingcezu ze-baguette)
- Izipuni ezintathu zikhanya
- ukhilimu ushizi
- I-1 piece karashi mentaiko (i-cod roe ene-spicy)
- Shichimi Togarashi (ama-flap-pepper angu-7 e-Japanese spice) ukunambitha
Indlela Yokwenza
- I-ovini langaphambi kokushisa ku-broil ephansi. Ngaphandle kwalokho, sebenzisa i-oven toaster uma usukulungele ukugcoba i-mentaiko eFrance.
- Hlanganisa i-baguette ibe yi-intshi encane engamakhilomitha angu-2 kuya ku-3/4 izingcezu eziyisithupha. Njengesinqamuleli, thola i-crostini, okuyizicucu ze-baguette zangaphambili.
- Ngesitsha esincane, engeza ukhilimu ushizi.
- Ukusebenzisa ummese obukhali kakhulu, faka ingxenye eyodwa ye-karashi mentaiko sac esezansi phakathi nendawo, uhlukanise isikhumba evulekile.
- Susa i-caviar encane emgodini we-mentaiko ngemuva kommese noma isipuni. Engeza cishe u-3/4 we-caviar esitsheni nge-cream ushizi, futhi ugcine inani elincane le-caviar ukuze ulisebenzise njengendlela yokuhlobisa kamuva. Gcina inani eligcinwe esiqandisini.
- Hlanganisa ushizi ukhilimu kanye ne karashi mentaiko caviar kuze kuhlanganiswe kahle ukudala ukusabalalisa okunomusa.
- Hlanganisa inani elinomusa we-kiriki ushizi ne-karashi mentaiko inhlanganisela ye-caviar esiphundu ngaphezulu kwesinye se-crostini slice.
- Dweba ishidi lokubhaka nge-foil (okuzikhethela), bese ulayisha ishidi nge-crostini ne-broil imizuzu engaba ngu-4 kuya kwemihlanu kuze kube yize iziqongo ze-creamy zisakaze zibe nsundu. Ngincoma ukubukela i-crostini kuhhavini njengoba ukudlulisa kungashisa ngokushesha isinkwa.
- Hlanganisa i-mentaiko eFrance, bese uhlobisa ucezu ngalunye nge-karashi mentaiko caviar egodliwe, bese uthuli lufafaza i-shichimi togarashi (ama-flap-pepper angama-7 e-Japanese). Khonza ngokushesha. Okungcono kakhulu uma kudliwa ngosuku olufanayo, kepha okusele kungagcinwa esiqandisini bese kuvuselelwa, nakuba lokhu kungakunconywa.
Amathiphu wokutholwa:
- I-ayisikhilimu enomsoco onama-mayonnaise noma ibhotela.
- Esikhundleni se-Crostini esine-bite, uzame ukususa yonke i-baguette yesiFulentshi ukusuka phezulu kuya phansi, phansi phansi kwesinkwa, bese ugcwalisa ucezu nosakazo lwe-cream cheese mentaiko, bese ubhake imizuzu embalwa.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 98 |
| Inani lamafutha | 4 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 1 g |
| I-cholesterol | 30 mg |
| I-sodium | 132 mg |
| Ama-carbohydrate | 6 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 9 g |