Nagaimo , ingenye yemifino engiyintandokazi yaseJapane futhi eyaziwa njalo ngesidlo saseJapane , i-nagaimo iyaqhubeka nokubonakala ngaphezulu eNtshonalanga. Kuyinto yam yaseJapan ukuthi, ngokungafani namanye ama-ams angadliwa kuphela okuphekwe, angadliwa noma aphekwe. I-Nagaimo ibizwa nangokuthi yam yamaShayina, yam yaseKorea, yam yamapapayi yaseJapan noma ngezinye izikhathi ibizwa ngokuthi yamaimo.
Kukhona ukudideka phakathi kwamazwi amabili aseJapane ama- yamaimo kanye nagaimo , okuyizinhlobo ezimbili ezihlukile ze-yam nakuba amagama amabili avame ukusetshenziswa ngokungafani ezindaweni ezitolo zokudla naseziphethweni. Ukuze uqhubeke wengeze ekudidekeni kwegama elifanele lemifino yeJapane, ngesiJapane, le yam ibizwa ngezikhathi ezithile ngokuthi i- tororo, nakuba lokhu kuvame ukubhekisela ku-yam ngemuva kokuthi igwetshiwe, futhi uma isesimweni sayo esilawulwayo kanye nesimiso esincane.
Kwabanye, i-nagaimo ayilona i-yam ekhangayo kakhulu, kodwa ingenye yemifino engiyithandayo yaseJapane, kanye ne- okra . I-Nagaimo ine-beige yangaphandle ekhanyayo ekhonjiswe ngamabala amnyama nezinwele ezinde. Isithombe se-nagaimo siyatholakala lapha . Isikhumba sangaphandle sisuswe kalula usebenzisa i-peeler yemifino ngaphambi kokulungiselela, eveza amhlophe omhlophe newomile. It has texture crisp futhi eqinile, kodwa okwehliswayo lapho kudliwa njengoba kunjalo.
Enye yezindlela ezithandwa kakhulu zokulungiselela i-nagaimo ukuyibuka. I-yam isisindo esimnandi futhi sinomsoco onzima futhi ulula kakhulu. Ngenxa yalesi sizathu, i-grated nagaimo ivame ukusetshenziselwa izitsha nama-flavour anesibindi, njengesobho, isibonelo i- tororo soba (i-noodle encane ye-buckwheat) noma i- udon (ama-noodle ama-wheat). Ibuye isetshenziswe futhi igwetshwe nge-soy sauce esekelwe e-dashi broth, eyasiza ngempela ukukhipha ama-flavour eziyingqayizivele. Ezinye izindlela lapho kulungiselelwa khona i-nagaimo kuthosiwe, njengokwesimiso se- tempura , okususwe, noma njengesithako se- susaki eshiyiwe (ngesandla esasungulwe ngesandla), noma okugayiwe futhi kufakwe kuzo izitsha ezihlukahlukene.
Indlela elula yokujabulela ama-flavour ahlanzekile futhi ahlanzekile we-nagaimo ayibhakabhaka, ahlanjululwe, futhi isaladi e-chilled epholile ehlotshiswe nge- soy sauce . Nakuba i- ponzu citrus citrus soy sauce ingasetshenziselwa futhi, ukunambitheka okunesibindi esinomsoco we-soy sauce kuveza ngempela umami walesi sadi. Isaladi ingase ihlotshwe ngama-flakes omisiwe ( katsuo bushi ), amahlumela okuthiwa i-daikon ( kaiware ) noma amaqabunga ama-perilla aphunga amafutha ( ao shiso).
Okuzokwenza
- Isiqeshana esincane esincane (cishe u-3 kuya ku-4 amayintshi ubude)
- Okuzikhethela: ama-flakes ama-bonito (
- katsuo bushi , omisiwe, ukuhlobisa)
- Okuzikhethela: amahlumela okuthiwa i-daikon (ama-kaiware, okuhlobisa, noma amaqabunga ama-perilla aluhlaza noma ahlanzekile)
Indlela Yokwenza
- Ukusebenzisa i-peeler yemifino, susa isikhumba sangaphandle se-nagaimo, uveza inyama emhlophe yangaphakathi yempande. Ngenxa yokuthungwa kwayo okungafaniyo i-yam iyashesha futhi ingase ibe nzima ukubhekana nayo.
- Hlanganisa ubude obude bube yizicucu ezincane. Khonza ngamapuleti amancane okufisa ama-appetizer amancane bese ushaya efrijini kuze kube yilapho usulungele ukukhonza.
- Ngaphambi nje kokukhonza, uhlobise ngama-flakes omisiwe ka-bonito (katsuo bushi) kanye nezinhlumela zama-daikon ozikhethela (i-kaiware). Khonza nge-drizzle ye-soy sauce noma isoso sawosi esinezinkanyezi (i-dashi shoyu) futhi ujabulele!