I-Sakana no nitsuke, igama lesiJapane elibhekisela enhlanzini (nitsuke) enamathemikhali (sakana). Ezinye zezinhlanzi ezijwayelekile kakhulu ezisetshenziselwa ukudla okudabukisayo kanye nendawo yama-rustic zihlanganisa i-rockfish (i- mebaru ), i-flounder ( karei ), i-mackerel ( saba ), ne-cod black ( gindara ). Ngenhloso ye-nitsuke, noma kunjalo, cishe noma yiluphi uhlobo lwezinhlanzi ezinomzimba omhlophe lungasetshenziswa kule recipe.
I-sauce ehlabayo yezinhlanzi zaseJapane ezinamahloni ngokuvamile ihlanganisa izithako eziyisisekelo ekuphekeni okuJapane okufaka i- soy sauce , ngenxa ye- mirin kanye noshukela. Iphrofayela ye-flavour ye-sauce i- soy ngokuyinhloko, kodwa kuye ngokuthi i-chef, ubumnandi be-nitsuke buhluka. Ama-aromatics afana ne-ginger ajwayelekile kunegalikhi engavamile ngokomlando ekuphekeni kwendabuko yaseJapane.
Indawo yokupheka ekhethekile: I-Drop Lid yaseJapane. Isikhumba se-drop is commonly used when braising foods in cuisine Japanese. Kuyasiza ukupheka ukudla okunamafutha ngokulinganayo nokunciphisa ukushisa.
Okuzokwenza
- Izingcezu ezine zezinhlanzi ezimhlophe ezimhlophe, cishe ama-ounces amathathu kuya kwangu-4; amathambo nesikhumba kungashiywa ngezinhlanzi (ngokuzithandela)
- 1 1/4 izinkomishi
- ngenxa
- Izipuni ezingu-5
- mirin (ukupheka okumnandi)
- Izipuni ezimbili 1/2
- umsila omnyama we-soy
- 2 1/2 wezipuni ushukela
- 1 isipuni tamari
- I-soy sauce
- Isipuni esingu-1 isinkwa esisha esisha, igayiwe
- Hlanganisa u-anyanisi oluhlaza noma i-ginger yokuhlobisa, ozikhethela
Indlela Yokwenza
- Susa noma yikuphi ukunambitheka kwezinhlanzi ezingaphandle futhi ukunciphisa noma yikuphi ukunambitheka nenhlanzi "yokudoba" ngokuqala ukuhlanza izinhlanzi ngamanzi ashisayo. Qaphela, uma i-fishlet iphekwe ngesikhumba ingahambelani, qala okokuqala isikhumba ngaphambi kwalesi sinyathelo.
- Bilisa amanzi. Beka inhlanzi ebhodweni elingenalutho futhi kancane kancane uthele amanzi ashisayo phezu kwalo kuze kube yilapho ehlanganiswa. Izinhlanzi zizopheka kancane, zikhulule ama-debris amancane nephunga elimnandi. Geza amanzi ashisayo. Bese ugcoba amafayili emanzini abandayo bese uvula futhi.
- Okulandelayo, hlanganisa, mirin, soy sauce kanye noshukela epanini bese uletha ngamathumba ngokushisa okukhulu. Engeza izibopho zezinhlanzi epanini bese uzimboza nge-Japanese lid. Pheka inhlanzi imizuzu engu-10 ngaphezu kokushisa okuphakathi.
- Qhubeka ukupheka izinhlanzi kuze kube yilapho umsizi omile uyancipha ube yingxenye.
- Okulandelayo, engeza i- tamari soy sauce ne-ginger.
- Hlanganisa imizuzu engama-5 eyengeziwe, noma kuze kube yilapho umsizi ozwakalayo ukhululekile. Susa i-pan kusukela ekushiseni.
- Khonza amafayili ezitsha ezingavamile. Tshela ezinye ze-sauce ezimangalisa phezu kwenhlanzi. Gcoba ngama-anyanisi aluhlaza okhethwayo noma i-ginger fresh.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 173 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 827 mg |
| Ama-carbohydrate | 21 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 3 g |