Enye yezitokisi ezithandwa kakhulu irayisi izitsha zaseJapane yi-gyudon - yenkomo ekhonjiwe eyenziwe phezulu kwerayisi eline-steamed. I-Gyudon (noma isitsha sezinyosi) kufana nokudla okududuzayo amaJapane. Ingalungiswa masinyane futhi inezithako ezinomsoco onjengezinkomo, anyanisi, ilayisi, futhi ngezinye izikhathi iqanda. Lesi isidlo esihle uma unesimiso esigcwele kuze kufike isikhathi sokudla. Uma ukhathele ukuhleleka e-pizza, cabanga ngoGyudon kulobubusuku.
I-Gyudon ivela kwezinye izitsha ezimbili: i-gyunabe ("inkabi yenkomo") ne-sukiyaki, lapho izilwanyana ezincane zenkomo ziphekwe ngemifino ebhodweni. I-Gyunabe ibhekwa njengesimo sokuqala se-sukiyaki. I-Gyudon, ejwayele ukulungiswa ngokunciphisa okubizayo kwenkomo yenkomo, iyisidlo sakusihlwa esithandwa kakhulu, esheshayo, esingabizi kakhulu esitholakala ezindaweni eziningi zokudla eJapane.
Le recipe ye-gyudon isebenzisa izithako ezimbili ongahle uzijwayele kodwa eziyisisekelo ekuphekeni kwaseJapane:
- I-Dashi iyi-mhluzi elula kakhulu, futhi yakha enye yezingqimba zokupheka zaseJapane. Ukwenziwa ngemizuzu engaba ngu-10 ngezingxube ezintathu kuphela: amanzi, kombu (kelp omisiwe), nama-bonito fish flakes. Umhluzi ocacile ophuzayo uthanda njengenhloko yolwandle. I-Dashi ingasetshenziselwa ukwenza isitsha esimnandi se-miso isobho, ukudoba inhlanzi noma imifino, noma ukwengeza ukunambitheka komamami okunamnandi kunoma iyiphi inombolo yezingubo zaseJapane.
- I-Mirin iyisisekelo esivamile esetshenziswa ekuphekeni kwaseJapane. Kuyinto uhlobo irayisi iwayini, okufanayo ngenxa, kodwa nge utshwala ophansi kanye nokuqukethwe ushukela ophakeme. Njengoba iphesenti lephuzo liphansi, livutha kalula ngesikhathi sokupheka. I-Mirin ine-flavour elimnandi okwenza kube umehluko omuhle uma isetshenziselwa amasoso omnandi njenge-soy noma i-tamari. Inombala ogqamile we-amber nombala obunzima obukhulu.
EJapane, i-gyudon ngezinye izikhathi ikhonzwa nge-yolk eluhlaza noma i-onsen tamago (iqanda elilindiwe) phakathi nenyama ne-anyanisi ingxube. Njengoba amaqanda aluhlaza ayinconywa e-US, ungazama ukwenza i-onsen tamago ngokuthululela amaqanda ashaywa epanini ngaphambi kokukhonza ukuze aphekwe.
Okuzokwenza
- 4 izinkomishi of irayisi steamed Japanese
- I-lb elingu-1 elincane
- Inkabi ihamba , uthathe ubude obuyi-2 intshi
- I-anyanisi e-1, i-thinly sliced
- 1 1/3 indebe
- isobho se-dashi
- 5 tbsp. I-soy sauce
- 3 tbsp. mirin
- 2 tbsp. ushukela
- 1 tsp. ngenxa
- Okuzikhethela: i-benishoga (i-ginger ebomvu eqoshiwe) njenge-topping
Indlela Yokwenza
- Sika u-anyanisi no-anyanisi oluhlaza ube yizicucu ezincane futhi usike inyama ibe yizicucu ezincane.
- Faka i-dashi, i- soy sauce , ushukela, isiliva, kanye ne-pan enkulu futhi ulethe ngamathumba phezu komlilo ophakathi.
- Engeza u- anyanisi tincetu bese ubamba imizuzu embalwa noma kuze kube lula.
- Yengeza yenkomo ku-pan bese ubhala imizuzu embalwa.
- Khonza irayisi elishisayo elinezigaxa ezihlukahlukene. Faka inyama yenkomo ekhonjiwe phezu kwerayisi. Okuphezulu nge-benishoga ethile (okukhethwa kukho).
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1009 |
| Inani lamafutha | 14 g |
| I-Fat egcwele | 5 g |
| I-Fat Unsaturated | 6 g |
| I-cholesterol | 101 mg |
| I-sodium | I-1,303 mg |
| Ama-carbohydrate | 164 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 49 g |