I-mochi yaseJapane, noma irayisi ikhekhe, iyinto yokudla oyintandokazi ikakhulukazi ebusika noma ezinyangeni ezibandayo. Ngokuvamile uzothola izitsha ezihlukahlukene ezinomsoco we-mochi esitsheni, isobho, noma njengesidla noma isitsha sokudla.
Isitayela esithandwa kakhulu sokujabulela i-mochi yaseJapan ibizwa ngokuthi "i-isobeyaki." Ngokuvamile kuhilela ukuvuthwa okunomlilo, okugcobile noma okubiwe nge-soy sauce bese ujabulela ugoqwe ngendwangu yamanzi omisiwe asetshenziwe (ajinori).
Okuzokwenza
- Izingcezu ezimbili ze-mochi (ikhekhe le-rice elimnandi noma eliqhwayo laseJapane; lingasuswa esikhundleni
- kiri mochi , ishalofu elomile eliqinile elihlanganisiwe mochi)
- 2 amathisipuni
- Amafutha e-Olive
- Soy umsizi ukunambitha
- Okuzikhethela: izilwane zasolwandle (ajinori, ezomisiwe ezomisiwe)
Indlela Yokwenza
- Ephakeni elincane, amafutha omnqumo wokushisa ngama-heat-medium.
- Lapho amafutha omnqumo eseduze nendawo yayo yomusi, engeza i-mochi efriziwe noma entsha (irayisi ikhekhe) epanini.
Qaphela: Asikho isidingo sokuqala ukuqeda i-mochi efriziwe ngaphambi kokupheka. Kungase kuphekwe ngokuqondile esimweni sayo esiqhwa. - Phakamisa i-mochi ohlangothini ngalunye ngemizuzu engaba ngu-2 kuya kwemi-3. Isikhungo se-mochi sizohlaziya futhi siphenduleke, kanti ngaphandle kwe-mochi kuyaba mnyama futhi kube mnandi.
Qaphela: Zizwa ukhululekile ukupheka i-mochi isikhathi eside kunemizuzu emibili kuya kwezingu-3 kuze kube yilapho i-mochi ifinyelela umbala oyifunayo wokulungela.
- Masinyane sebenzisa amaqebelengwane elayisi othosiwe epulatifheni, bese ugcoba nge-soy sauce ukunambitha.
- Ngokuzenzekelayo, ukuze uthole isitayela se-mochi esiningi "yendabuko" ye-isobeyaki, faka i-mochi egcwele umsila we-soy ne-piece of driedwewe (ajinori) enomisiwe. Jabulela ngokushesha.
Okunye kwalesi sitsha esiphundu se-isobeyaki mochi ukuwubhangqa nge-teriyaki elula ephefumlelwe futhi enomsoco we-soy sauce. Ngomsoco we-teriyaki elula, sisho ingxube esheshayo yezingxenye ezilinganayo ze-soy sauce neshukela elimhlophe elimhlophe. Le-glazi enhle igubha phezu kwe-mochi ephekiwe bese igxotshwa i-ajinori njengesidlo se-isobeyaki esiphundu.
I-recipe ye-isobeyaki evezwe kulesi sihloko iphuma ku-isobayaki yendabuko lapho i-mochi ingafudumala, igwetshiwe noma igwetshiwe, kodwa kunalokho, i-mochi i-pan ethosiwe ngamafutha omnqumo. I-Pan frying idala isikhungo esithambile, esiphendukayo, esihlambalaza kanye nesaphandle esiphundu futhi esiluthayo. I-mochi ipheka masinya kakhulu ukuze idale i-crust golden brown kodwa ingase iphekwe isikhathi eside kuze kufike umbala oyifunayo we-doneness.
Ngemuva kwe-mochi pan othosiwe, gcoba nge-soy sauce futhi ujabulele ngokushesha. Ngaphandle kwalokho, gcoba i-mochi soysi ehlongozwayo ngesiqephu se-crisp okomisiwe esolisiwe (ajinori). Ukuze uguquke, zama i-sweet version yalesi sidlo ngokuxuba izingxenye ezilinganayo ushukela omhlophe oqoshiwe kanye ne-soy sauce ukwenza isiphuzi esheshayo bese uphonsa phezu kwe-mochi othosiwe esikhundleni se-soy sauce.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 40 |
| Inani lamafutha | 5 g |
| I-Fat egcwele | 1 g |
| I-Fat Unsaturated | 3 g |
| I-cholesterol | 0 mg |
| I-sodium | 20 mg |
| Ama-carbohydrate | 0 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 0 g |