I-Nikujaga ihumusha ngokuqondile "inyama namazambane" - i-niku isho ukuthi "inyama" futhi i-jaga lisho "amazambane" ngesiJapane. Kuyinto yokududuza, kanye nenhlobo yaseJapane yenkomo yenkomo. Inkabi e-Nikujaga ingeziwe ngokwengeziwe kunambitheka kunemithi. Lena yindawo yangempela yekhishi lasekhaya laseJapane. Iphezulu emandleni, phansi ngesikhathi sokuphambana, futhi sinambitha kakhulu.
Inkabi oyisebenzisayo ingaba yinoma yini kusukela emhlabathini we-chuck kuya kumibambo emifushane; vele uqinisekise ukuthi usebenzisa ukusika ngamafutha anele. Uma kungenjalo, inyama izokoma. Njengoba igama libonisa ukuthi, udinga ukwengeza amazambane, kodwa ungafaka izaqathe nama-anyanisi ukuze uthole umbala nesinambitheka. Ngaphandle kwalokho, ungakwazi ukwengeza okuningi kunoma yini oyifunayo.
Amazambane asetshenziswa eNikujaga yinoma yini oyithandayo. Uma uthanda ama-soft and fluffy, sebenzisa amazambane akwaRusset. Uma uthanda ubushelelezi futhi obuhle, sebenzisa u-Yukon. I-Russet amazambane, ngoba athambile, athambekele ekuqhekezeni emhluzeni, kodwa lokho kwenza lokhu kudla kube mnandi, futhi.
I-Nikujaga iphekwe eDashi ngoba ineza umami (ukunambitheka okwethakazelisayo), kodwa isitokisi sezinyosi esincane esincane noma ngisho namanzi sizosebenza kahle. I-Dashi iyi-mhluzi elula kakhulu, futhi yakha enye yezingqimba zokupheka zaseJapane. Yenziwa ngemizuzu engaba ngu-10 ngezingxube ezintathu kuphela: amanzi, kombu (kelp omisiwe), nama-bonito fish flakes. Umhluzi ocacile ophuzayo uthanda njengenhloko yolwandle.
I-Nikujaga ngokuvamile ihlolwe nge-soy sauce, ushukela, ne-mirin eniyinika ukunambitheka okumnandi okwethakazelisayo, kodwa ungahle ujabule lapha futhi uyifake nge-ginger, u-garlic, utamatisi, namakhambi.
Njenganoma yisiphi isobho, lokhu kungenye yalezi zokudla ezithandayo nakakhulu ngosuku olulandelayo, ngakho yenza i-batch enkulu futhi ujabulele okusele izinsuku ezimbalwa.
Okuzokwenza
- 6 oz. yenkomo enqanyuliweyo noma
- Ingulube ihamba , uthathe ubude obuba ngu-2-intshi
- Amazambane ama-4, ahlutshiwe futhi ahlukaniswe emagumbini
- 1 anyanisi, uthathe ama-wedges
- 1/4 lb. izaqathe, zihlutshiwe futhi zithathwe ngamabhloki we-bite
- Iphakheji le-1/2 i-shirataki noodle, igeze, igwetshiwe futhi inqunywe ubude obungamamitha angu-3 (okukhethwa kukho)
- 2 inkomishi dashi isobho
- 2 tbsp. mirin
- 2 tbsp. ushukela
- 4 tbsp. I-soy sauce
- 1 tbsp. amafutha yemifino
Indlela Yokwenza
- Shisa 1 tbsp. of amafutha yemifino embizeni ejulile bese usonga inyama ngokushisa okuphezulu kuze kuguquke umbala.
- Engeza u-anyanisi, isanqante, amazambane, ne-shirataki ebhodweni bese uhamba ndawonye.
- Thela isobho se-dashi bese ulethe ngamathumba.
- Yehlisa ukushisa kuya enkundleni bese uvala noma yikuphi ukuqhuma noma ukungcola okwenyuka phezulu.
- Faka ushukela, isiliva, ne-soy sauce bese ufaka i-drop-lid.
- Phela kuze kube yimifino ifinyelela.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 518 |
| Inani lamafutha | 10 g |
| I-Fat egcwele | 2 g |
| I-Fat Unsaturated | 5 g |
| I-cholesterol | 38 mg |
| I-sodium | I-1,168 mg |
| Ama-carbohydrate | 86 g |
| I-Fiber Dietary | 9 g |
| Amaphrotheni | 24 g |