I-Korokke ngamaqebelengwane amazambane ahlambulukile ahlanganiswe ne-panko nokuthosiwe okujulile. I-Korokke yilabo bantu abaneminyaka yonke yokudla abayithanda eJapane. Nakuba kungase kungabonakali njengokudla okuyingqayizivele noma kwesiko laseJapane, iKorokke iye yathandwa iminyaka eyikhulu.
Kuthiwa uKorokke uvela e-French croquette noma e-Dutch kroket. Kwaba yindawo yokudla isitayela esasentshonalanga ekuqaleni kwe-1900 eJapane. Noma kunjalo, iguquke ukuze ihambisane nokuthanda okuningi kweJapane. Le recipe yindlela eyisisekelo kakhulu yeKorokke, kodwa kunezinhlobo eziningi. I-Curry Korokke igwetshwe nge-curry powder, i-Kabocha ithanga iKorokke, kanye no-Nikujaga Korokke besebenzisa i- Mashed okusele e- Nikujaga . (I-Nikujaga yisidlo saseJapane senyama, amazambane, no-anyanisi asetshenziselwa umquba we-soy sweetened) Ngakho-ke uma uthanda ukwenza iKorokke, yiba nokudala ngendlela oyifunayo.
I-Korokke itholakala ezitolo eziningi eJapane njengezitolo ezishisayo ze-delis ngaphakathi, izitolo ze-bento, izitolo ezilula, njll Kodwa, kholwa noma cha, eJapan indawo engcono kakhulu yokuthenga i-Korokke isitolo sokusika. Ngokuvamile bane-encrying-frying set-up ekhoneni lesitolo futhi bayayithengisa njengoba banda. Ezinye i-Korokke ezenziwe ngokushesha ezitolo zokuhlambalaza zingadlula ekhaya- ukupheka.
Zama ngezinkomo eziphilayo, izaqathe noma amakhowe we-shiitake . Jabulela iKorokke nge-sauce oyikhethayo, i-Tonkatsu sauce, i-Worcester sauce, noma i-ketchup, noma kunjalo. Njengoba iresiphi ithatha isikhathi eside, cabanga ukwenza okunye ukuze ukhiphe futhi ube nawo noma kunini lapho ufuna khona.
I-Tonkatsu sauce ifana ne-Worcester-base-sauce esetshenziselwa ikakhulukazi iTokkatsu (ingulube ejulile eyosiwe). I-Worcester yaseJapan ihlukile kune-American (English) eyodwa, futhi inezithelo eziningi nemifino enjengamatamatisi nama-apula kanye noshukela, uviniga nosawoti. I-Tonkatsu sauce ine-flavor efanayo ne-Japanese Worcester sauce, kodwa yimbi kakhulu.
Okuzokwenza
- Amazambane ama-4 aphakathi (ahlutshiwe futhi ahlukaniswe emagumbini)
- 1/4 lb. yenkomo yomhlabathi
- 1/2 anyanisi (oqoshiwe)
- Usawoti ukunambitha
- Pepper omnyama ukunambitha
- 1 iqanda (elishaywe)
- Ufulawa wekhamera we-1/4 (noma inani elidingekayo lokugqoka)
- 1 inkomishi ye-panko isinkwa (noma inani elidingekayo lokugqoka)
- 2 izinkomishi amafutha yemifino (noma imali edingekayo ukuze frying ejulile)
Indlela Yokwenza
- Bilisa amazambane kuze kube lula. Hlola nge-skewer - sebekulungele uma i-skewer ihamba kalula.
- Hlanza uphinde uhlanganise amazambane ngenkathi kushisa. Sebenzisa isembozo ngenkathi usula ukuze amazambane aphumele.
- Geza amanye amafutha e-skillet ephakathi bese uphuzisa anyanisi nenyama yenkomo kuze kuphekwe.
- Hlanganisa amazambane ahlambulukile no-anyanisi nenkomo endishini. Isizini ngosawoti kanye nepelepele bese uvumele ukupholisa.
- Yenza i-patties enjenge-flat and oval.
- Gqoka ucezu ngalunye nofulawa. Phuza ngeqanda elishaywayo, futhi ekugcineni, gqoka nge- panko .
- Fry-deep in amafutha angama-350 F kuze kube nsundu.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1345 |
| Inani lamafutha | 120 g |
| I-Fat egcwele | 10 g |
| I-Fat Unsaturated | 83 g |
| I-cholesterol | 77 mg |
| I-sodium | 678 mg |
| Ama-carbohydrate | 53 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 18 g |