EJapane, i-kabayaki iyindlela ejwayelekile yokupheka inhlanzi, ikakhulukazi i-eel ( unagi ). Ukulungiswa kuhlanganisa i-butterflying, gutting kanye ne-deboning lezinhlanzi, bese usika izinhlamvu zibe yizicucu ezizofakwa kwi-skewers. Izingcezu zezinhlanzi zifakwa emgodini we-soy e-sweet soy-based, ebizwa ngokuthi i-kabayaki sauce, efana kakhulu ne-teriyaki sauce. Khona-ke ama-fillets agwetshiwe noma agcoziwe, i-sauce idala ingaphandle yesikhumba esiphundu.
Nakuba le sauce ingokwesiko futhi ijwayele ukukhonzwa nge-eel, iyamnandi futhi nge-saumon, kanye nezinye izinhlanzi ezifana ne-catfish ne-sea bass. Ukufuna izithako ezimbalwa kanye nesikhathi esincane sokupheka, lokhu kuyindlela ehle kakhulu yokuthola ubusuku obusuku obumatasa. Kodwa futhi kuyamangalisa ukukhonza izivakashi.
Okuzokwenza
- 1/2 indebe ye-soy sauce
- 1/2 indebe yesiliva (iwayini elimnandi irayisi)
- 1/4 indebe ushukela
Indlela Yokwenza
- Thela zonke izithako epanini bese ubeka phezu kokushisa okuphakathi.
- Letha emathumba bese ubamba ngokushisa okuphansi imizuzu embalwa. Susa ekushiseni futhi uphole ngaphambi kokusebenzisa.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 367 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 7.480 mg |
| Ama-carbohydrate | 60 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 13 g |