I-Oden iyinhlangano yokudla yaseJapane esishisayo lapho izithako zitholwa khona kancane ngesobho sosi-sauce esekelwe. Ngokuvamile kubhekwa njengesidlo sasebusika eJapane futhi ngokuvamile kuvela ngoSepthemba noma ngo-Okthoba. Ukufudumala, ukugcwalisa nokuhlwabusayo, kukhona zonke izinhlobo zezinto oden ezidingekayo. Indlela echazwe kule recipe iyindlela eyodwa yokwenza i-oden. Ungashintsha izithako ezithile, kepha amanye afana ne-daikon isithombo, amaqanda abilisiwe, konnyaku, amaqebelengwane enhlanzi kanye ne-dashi broth, avamile ezinhlokweni eziningi ze-dish, eseJapane ehluka ngesifunda.
Nansi incazelo emfushane yezingxube ezimbalwa ze-esoteric:
- Ekulu kakhulu futhi elula ngaphezu kwama-radishes atholakala eNtshonalanga, uDaikon wenza umsebenzi omuhle wokugcoba umhluzi oden futhi empeleni ukhanyisa kakhulu kunalokho kubonakala.
- I-Konnyaku ingase ibonakale njengesiqephu se-dragon, kodwa lokhu empeleni senziwe kusukela emthonjeni wesitshalo okuthiwa i-Amphophophallus konjac, ngezinye izikhathi ibizwa ngokuthi "ulimi lukademoni." I-Konnyaku iveza izitsha eziningi zaseJapan kuzo zonke izinhlobo nobukhulu futhi njengenhlobo ye-jelly enzima, enomsoco. Emanzi emhluzweni ka-oden, kuyanambitheka ngempela.
- I-Chikuwa yizinhlayiya ze-fish-paste ezinama-tube, okuncane okuthosiwe-ngaphambi kokungezwa emhluzweni. Ukuvumelana kukaChiyabha kunendawo phakathi kwe nyama ephekwe kanye ne-tofu - ithambile futhi isiponsi, kodwa inelisekile yokuluma futhi ngeke ihlukane phakathi kwezingubo zakho.
- I-Aburaage ngumkhiqizo wokudla waseJapane owenziwe ngamasiya. Ikhiqizwa ngokusika i-tofu ibe yizicathulo ezincane futhi zijule ngokujulile ngo-110-120 C bese iphinda futhi ibe ngo-180-200 C. I-Aburaage ivame ukusetshenziswa ukumboza i-inari-zushi futhi yengezwa kumsongo wesobho.
- I-Ganmodoki i-tofu fritter ethosiwe eyenziwe ngemifino, njenge-izaqathe, izimpande ze-Lotus kanye ne-burdock. Kungase futhi ibe neqanda. I-Ganmodoki ibhekisela emgqeni we-pseudo-goose njengoba kuthiwe ukunambitha njenge-goose.
Ungasebenzisa ukukhishwa kwe-oden kuthengiswa ezitolo zase-Asian esikhundleni sokusebenzisa , soy sauce noshukela.
Okuzokwenza
- I-1/3 ye-daikon isithombo, ihlutshiwe futhi inqunywe ngama-3/4 inch rounds round
- Amazambane ama-2 aphakathi, ahlutshiwe futhi anike ama-halves
- Amaqanda amane abilisiwe, ahlutshiwe
- 1 konnyaku (ikhekhe elimhlophe lama-samaki we-sam), uthathe ama-triangles amakhulu
- Ukuxoshwa okubili (tofu ejulile okuthosiwe), i-blanched futhi igwetshwe zibe ama-triangles amakhulu
- I-ganmodoki (tofu fritters), i-blanched
- 2 noma 4 izinhlanzi zokunamathisela izinhlanzi, njenge-chikuwa, i-hanpen, ne-satsumaage, uthathe ama-chunks amakhulu
- 4 musubi-kombu (kelp knotted)
- 4-5 tbsp. of sauce soy
- 2 tbsp. ngenxa
- 1 tsp. ushukela
Indlela Yokwenza
- Faka izinkomishi ezingu-4 zesobho se-dashi embizeni enkulu noma embizeni yama-donabe .
- Engeza, soy sauce, noshukela esobho.
- Beka izithako ebhodweni.
- Letha emathunjini bese uvala ukushisa phansi futhi udilize imizuzu engu-40 kuya ku-60.
- Engeza isobho se-dashi ne- soy sauce njengoba kudingeka.