I-Takikomi gohan yisidlo sasendabuko saseJapane selayisi elivuthiwe futhi elixutshwe lapho zonke izithako ziqhutshwa khona kanye nelayisi okwenza isidlo esiphelele sigcwele ama-flavour okumnandi. Ngokuvamile, i-takikomi gohan yenziwa izithako zonyaka ezinjengezimila, amakhowe , noma izilwane zasolwandle, futhi lokhu kuvame ukuvula umnyango wezinhlobonhlobo zokuhlanganisa izithako.
I-takikomi gohan yendabuko ejwayele ukukhonzwa ekhaya lapho kudla ukudla komndeni ihlanganisa izithako ezimbalwa ezijwayelekile ezihlanganisa: izaqathe, shiitake, i-gobo (izimpande ze-burdock), konnyaku (yam cake), kanye nenkukhu. Izithako ezinhlanu zibhekwa njengenhlanganisela eyisisekelo kakhulu. Irayisi imiswe nje nge soy sauce , mirin , ngenxa , nosawoti.
Isihloko Esihlelwe nguJudy Ung
Okuzokwenza
- 2 1/4 indebe yaseJapane irayisi elincane
- 1/4 ikhukhu inkukhu (ithanga elingenakubalwa libe yizicucu ezincane)
- 1 ithisipuni
- I-soy sauce
- Ama-mushroom ama-shiitake (izitshalo zisusiwe futhi zicutshiwe kancane; uma usebenzisa amakhowe omisiwe aphinde avuselele amanzi)
- I-1/4 gobo (izimpande ze-burdock)
- I-1/4 i-Konnyaku (eyaziwa nangokuthi ikhekhe lama-yam noma ama-cake welimi lamademoni; uthathe ama-rectangles amancinci amancane futhi aphucwe)
- 1 isanqante (encane ngamasentimitha amathathu, ihlutshiwe futhi ibheke ama-rectangles amancane futhi amancane)
- 2 1/2 izinkomishi amanzi (amanzi engeziwe njengoba kudingeka)
- 2 wezipuni
- I-soy sauce
- 1 isipuni ngenxa
- 1 isipuni sesipuni
- 1/2 isipuni usawoti
- Okuzikhethela: i-Kizaminori
- Ukuhlobisa: i-Aonori (i-fine fine seaweed powder omisiwe)
Indlela Yokwenza
- Geza irayisi bese ugeza ku-colander. Beka eceleni imizuzu engu-30.
- Ngesitsha esincane, thatha inyama yezinkukhu zezinkukhu bese uhamba nge-isipuni 1 soy sauce .
- Gwema isikhumba se-gobo (izimpande ze-burdock) ngommese noma i-peeler yemifino bese uhlamba ube yimichilo emincane. Gweba i-gobo strip esitsheni samanzi cishe imizuzu engama-5. Hlanganisa i-gobo bese ubeka eceleni.
- Lungisa imifino: isanqante, konnyaku (yam cake) kanye nama-mushroom ama-shiitake. Uma amakhowe ase-shiitake esomile, aphinde abuyele emanzini. Susa amanzi angaphezulu kanye nocezu. I-Reserve shiitake igxuma amanzi ukuze isetshenziswe esikhundleni samanye amanzi esiteshini esilandelayo # 5.
- Beka izinkomishi ezimbili 1/2 zamanzi epanini. Uma i-shiitake ehlongozwayo ephuma emanzini iyatholakala, sebenzisa lokhu ukwakha izindebe ezimbili zamanzi 2 1/2. Engeza, mirin, izipuni ezimbili ze- soy sauce , nosawoti. Sishisa uketshezi olumama. Engeza inkukhu, isanqante, i-gobo, i-shiitake, ne-konnyaku emanzini futhi udilize imizuzu engaba ngu-5, uhlasele noma yikuphi ukuqhuma noma ukungcola okwenyuka phezulu. Susa ekushiseni futhi uphole.
- Hlanganisa izithako ezivuthayo (imifino, inkukhu, ne-konnyaku yam cake) kanye ne-liquid, usebenzisa i-colander, kodwa ugcine uketshezi olubonakalayo.
- Engeza amanye amanzi ku-liquid okwenzayo ukuze wenze ikholomu engu-2 1/2 yenani elilodwa.
- Beka irayisi egijiswe elayisi bese uphululela uketshezi phezu kwelayisi. Gwema kancane bese ubeka izithako ezifakwe emanzini phezulu. Qala i-rice cooker. Uma ilayisi ipheka, vumela i-rice steam imizuzu engaba ngu-10 ngaphambi kokuvula isembozo sompheki wokupheka.
- Hlanganisa ngobumnandi irayisi nezithako nge-rice paddle (shamoji) kuze kuhlanganiswe izithako. Khonza ngamabhodlela amancane aselayisi njengenhla, noma uhlobise nge-kizaminori (ocebile kancane oqoshiwe olwandle olomisiwe), noma i-aonori (i-greenweed greenweed powder)