I-White Saikyo miso ozoni isobho saseJapane esivela esifundeni saseKyoto saseJapane. Kuyinto eyingqayizivele ukuthi isisekelo se-ozoni mochi (irayisi ikhekhe) isobho senziwe emzimbeni omhlophe ophuzi omhlophe (ubhontshisi we-soybean oqoshiwe).
Ngaphandle kwe-mochi (irayisi ikhekhe) ne-miso emhlophe, ezinye izithako zingase zibe nezinhlobonhlobo zemifino, ngokuvamile nge izaqathe kanye ne-daikon isithombo, kodwa ngokuyinhloko zixhomeke esifundeni saseJapane, isiko somndeni ngamunye, nokuthandwa. Ezinye izongezo ze-ozoni zingabandakanya izimpande ze-taro (i-sato imo), imifino yemifino, imifino yesinaphi, isipinashi, amaqebelengwane ahlukahlukene wezinhlanzi, amazambane, inkukhu, izilwane zasolwandle.
Isihluthulelo sesitayela se-Kyoto i-ozoni i-white Saikyo miso evela eKyoto. I-miso ingumbala omhlophe obala kakhulu uma uqhathaniswa nomiso wendabuko ovame ukuqala kusuka ophuzi kuze kube mnyama futhi obomvu. I-Saikyo miso emhlophe ijwayele ukuba nomswakama ophansi we-sodium ngenxa yendlela eyenziwe ngayo, futhi kanjalo, ine-flavor enhle kakhulu.
Okuzokwenza
- For Dashi ezenziwe ngezandla:
- 4 1/2 izinkomishi
- i-dashi broth (ye-Quick Dashi, sebenzisa i-Either Homemade noma i-Quick Recipe)
- 4 1/2 izinkomishi amanzi
- 2 "x 2" omisiwe i-dashi konbu
- 1/2 isipuni isomisiwe i-konbu dashi powder
- Engeza-Faka:
- Isiqephu sesi-2 kuya ku-3 intshi yama-Japanese daikon isithombo
- 3-intshi isanqante
- 1 i-mizuna yemifino yaseJapane (noma ibeka ezinye izitshalo ezinombala ohlaza okomile: komatsuna, isipinashi, njll)
- 2 sato imo (izimpande ze-taro)
- 4 izingcezu ze-kamaboko ebomvu (umbala wangempela uphezu)
- Izipuni eziyi-3 kuya kwezingu-4 ze-Saikyo miso omhlophe ukunambitha
- Izingcezu ezine
- i-mochi irayisi ikhekhe (umuntu oyedwa ngamunye)
- Ukuhlobisa okuzikhethela: ama-bonito shavings omisiwe (katsuo bushi)
Indlela Yokwenza
- Khetha ukuthi iyiphi indlela ozolisebenzisa ukuze ulungise amadashi. Ukuze uthole i-dashi kusukela ekuqaleni, landela iresiphi kubhulogi yethu lapha.
- Uma wenza i-dashi esheshayo, engeza amanzi ebhodweni lesitokisi bese unciphisa i-konbu dashi (kelp omisiwe) amahora angu-4 kuya kwangu-8. Uma ungenayo isikhathi sokwenza lokhu, cwilisa i-Konbu imizuzu engu-30 kuya ku-1 ihora. Shiya i-dashi konbu embizeni yesitoko ngenkathi isobho lipheka.
- Faka izaqathe zibe yizingqimba ezinamathele, bese ubeka i-daikon ibe yizingqimba ezincane, bese usika imijikelezo ibe yi-halves noma i-quarters, kuye ngobubanzi be-daikon.
- Uma usebenzisa izimpande ezintsha ze-taro noma i-sato imo, gcoba isikhumba esinamahloni, bese uhlukanisa. I-Sato imo iyatholakala futhi ngokudayiswa ngaphambi kokuhlanjululwa futhi igalelwe amabhola amancane engxenyeni yamafriji yezitolo ezithile zaseJapane. Zizwa ukhululekile ukufaka i-taro entsha ne-taro efriziwe.
- Ngaphezulu kokushisa okuphezulu phakathi kwanezela ama-dashi, izaqathe, i-daikon, ne-sato imo (izimpande ze-taro) futhi zilethe ngamathumba. Yenza noma yikuphi ukungcola okuvela phezulu kwesitoko. Ngaphezulu kokushisa okuphakathi, pheka imifino kuze kube yilapho sifinyelela isifiso esifisa.
- Susa ucezu lwe-konbu kusuka ebhodweni bese wengeza amaqabunga e-mizuna.
- Okokugcina, engeza i-mochi ebhodweni bese upheka imizuzu eyengeziwe emibili kuze kube yithenda. Ngaphandle kwalokho, yenza i-mochi ephuziwe (ikhekhe elayisi), usebenzise isobho ezindizeni ezincane, futhi uhlose isobho ngenhla enhle ye-mochi eboshwe. Jabulela ngokushesha.
I-Ozoni, iyisobho eliyisisekelo ne-mochi (irayisi ikhekhe), futhi le recipe ye-Saikyo miso ozoni, ikhekhe lelayisi lingase ibiliswe ngesobho, noma ingabanjwa.
Qaphela:
Izinketho ezimbili zokulungiselela umhluzi weDashi unikezwa.
Kudingeka izinkomishi ezingu-4 kuphela ze-dashi ukuthola iresiphi, ngakho-ke sicela ukhethe indlela eyodwa kuphela yokulungiselela i-dashi kusukela ekuqaleni noma iresiphi ye-dashi esheshayo.
Sicela ungaphindaphindi kabili iresiphi bese usebenzisa izindebe ezingu-8 zamaDashi.