Oyako ngokwezwi nezwi lisho abazali nezingane ngesiJapane futhi libhekisela ezingxenyeni eziyinhloko zezidlo: inkukhu neqanda. U-Oyako yi- do nburi , ebizwa ngokuthi i- don , okusho isitsha selayisi. Inkukhu namaqanda zixutshwe emgqeni othakazelisayo bese kuthi ingxube ibanjwe ngamabhodlela elayisi eJapane.
Lesi yisidlo esingokwesiko saseJapane esiye sasizungeze isikhathi esithile - sasekuphekwe okokuqala eTamahide, indawo yokudlela yaseTokyo, ngo-1891. Manje yinto evelele yemenyu kuma-diners aseJapane.
Isobho le-Dashi isisithako esiyinhloko ezinosini eziningi zaseJapane kuhlanganise nesobho se-miso kanye nezitsha eziningi ze-noodle. Yenziwa uma amanzi abilisiwe nge-kelp edlayo (kombu) kanye nemisindo ye-tuna yokugcoba i-skipjack (katsoubushi) esilondoloziwe. Kube nzima ukudala umhluzi. I-Mirin, i-condiment ebalulekile yaseJapane, iwayini lelayisi elifana nalokhu kodwa ngokuqukethwe okwephuza okuphansi nokuqukethwe okushukela okuphakeme.
Okuzokwenza
- 1 2/3 izinkomishi dashi isobho stock
- 7 tbsp. I-soy sauce
- 1/4 indebe mirin
- 3 tbsp. ushukela
- 3/4 lb. amathanga enkuni angenasimo (noma izinkukhu zezinkukhu, uthathe izingcezu zesisu)
- I-anyanisi e-1 (i-thinly sliced)
- Amaqanda amane
- 4 izinkomishi Japanese irayisi (steamed)
- Okuzikhethela: i-nori (eyomile olwandle), uthathe iziqephu
Indlela Yokwenza
- Thela isobho se-dashi ibe yi-skillet enkulu futhi ubeke phezu kokushisa okuphakathi. Engeza i- soy sauce , isilimo neshukela kuya kwesobho.
- Engeza inkukhu bese ubamba ngokushisa okuphansi imizuzu embalwa. Engeza u- anyanisi tincetu bese ubamba imizuzu embalwa.
- Kushaya amaqanda kancane esitsheni.
- Letha isobho kumathumba, uthele amaqanda phezu kwenkukhu kanye anyanisi. Vula ukushisa phansi bese umboza ngesembozo. Ngemva komzuzu owodwa, cisha ukushisa.
- I-rice e-steamed e-steamed zibe izitsha ezizimele, bese ukhonza izinkukhu kanye neqanda phezulu kwelayisi. Nciphisa ama-nori omisiwe phezulu uma ungathanda.