I-Tempura udon yisidlo saseJapane esiyingqayizivele se-noodle engakhiwa (u-udon) obunzima (u-udon) emhluzeni oshisayo ohlotshiswe ngezicucu ezinomsoco we- tempura imifino kanye nezinhlanzi.
Umhluzi wesobho we-udon ungenziwa kalula kusuka ekuqaleni usebenzisa izithako ezintathu ezilula okumele kube yizinto eziyinhloko yimuphi ikhishi lokupheka laseJapane: umhluzi we-dashi, i- soy sauce , nesilin . Qaphela, umhluzi we- dashi ungahle ulungiselelwe noma ulungiselelwe ngokushesha usebenzisa i-powder bonito fish (katsuo) dashi.
Kuncike esifundeni saseJapane, umhluzi we-udon isobho se-noodle ususelwa obala obumnyama ukuya obala obomvu nge-degrees of saltiness. Ngenxa yalesi sizathu, iresiphi engezansi ingalungiswa ngokushintsha inani le- soy sauce elisetshenziswayo. Uma usetshenziselwa ukunambitheka kwe-lighter, ngincoma ukuthi uqale ngezipuni ezimbili ze- soy sauce , usebenze kuze kube yizipuni ezine ezinezipuni (noma 1/4 indebe).
Uma usheshe, ungabi namahloni okusebenzisa u-powder owenziwe ngaphambilini, obala ngokucacile ngokuthi "isobho se-udon", esitholakala kalula, kuzo zonke izitolo zokudla zaseJapane, nezinye izimakethe ezinkulu zase-Asia. Kungathengwa futhi ku-intanethi.
Uma ucindezelwe isikhathi futhi ungafuni ukwenza i- tempura yalesi dish se-tempura udon ekuqaleni, zama lezi zinqamuleli:
- Sebenzisa isitoreji esisele esenze ekhaya ebusuku ebusuku. Misa kabusha ukushisa kwesitoreji esisele esimweni esomile esingenamathele emaphakathi - ukushisa okukhulu. Ungagqoki epanini ngamafutha. Vula i-tempura njalo njalo esikhathini esingamaminithi angu-10 kuya ku-12 ukuze ushaye isikhathi. Engeza lokhu esitsheni se-hot udon noodle nomhluzi.
- Sebenzisa i-tempura eyenziwe ngaphambilini engathengwa esigabeni somunwe ezitolo eziningi zokudla zaseJapane, noma kusuka ekudleni kwakho okuthandayo okuvela eJapan.
- Enye indlela ukusebenzisa nje imfucumfucu yamafrimu efriziwe angakhanjiswa ngokushesha ngaphambi kokukhonza.
Okuzokwenza
- 4 - 5 izingcezu zemifino (okuxutshwe kanye ne-shrimp tempura, ngomuntu ngamunye. Njengesikhashana esinqunyiwe, esisele kwesinye isikhathi noma esithatha isikhumbuzo singasuswa endaweni yokuzenzela.)
- 1 pkg. I-noodle ye-Udon (isitayela se-Sanuki efriziwe, umuntu ngamunye
- 4 izinkomishi amanzi (noma esikhundleni
- i-dashi eyenziwe ngokwakhiwa futhi ususe omisiwe we-bonito dashi powder ezifakwe ezithakeni ezingezansi)
- 1 isipuni omisiwe bonito (Katsuobushi powder)
- 1/4 umsila we- soy (shoyu)
- 1/3 indebe yesibili (ukupheka okumnandi)
- 1 tsp. ushukela (granulated, ozikhethela)
- 1 anyanisi eluhlaza (isiqu, sliced for ehlobiso, ozikhethela)
- Ukuzikhethela: ama-3 tincetu ikhekhe elibomvu lezinhlanzi (kamaboko, ukuhlobisa)
- Okuzikhethela: Isi-Japanese-spice chili se-seasoning (shichimi togarashi, sokuhlobisa)
Indlela Yokwenza
- Njengesikhashana esinqunyiwe, sebenzisa i-tempura esalayo noma i-tempura esandulelwe esivela esitolo se-Japanese noma esitolo. Ukuze ususe noma usenze isikhathi esincane, uvele uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphinde uphenduke kuze kube sekugcineni.
- Setha i-tempura eceleni.
- Ebhodini eliphakathi, ulethe amanzi ukupheka uphinde upheke ama-noodle ama-udon amaqhwa amaminithi angu-1 kuya kwa-2 kuze kube yithenda. Geza kahle ama-noodle. Hlanganisa ama-noodle zibe izingxenye ezimbili bese ukhonza ezitsheni ezinkulu zesitayela zesitayela saseJapane.
- Okulandelayo, yenza isobho se-udon. Ngombhodwe ohlukile ophakathi, hlanganisa amanzi namanzi omisiwe we-dashi powder (noma sebenzisa i-dashi eyenziwe ngokwenza iresiphi etholakalayo lapha) ngaphezu kokushisa okuphakathi. Faka okulandelayo u-soy sauce ne-mirin bese ulethe ngamathumba. Yidla isobho se-udon. Optionally, isipuni ushukela kungenziwa wanezela kodwa akudingekile. Lungisa ukunambitheka komhluzi uma kunesidingo, ngokungeza umsizi omningi we-soysi uma uthanda. Vala ukushisa.
- Umhluzi oshisayo oshisayo phezu kwama-noodle we-udon, phezulu nge-tempura ekhanda. Gcoba ngama-scallions aluhlaza kanye nekhekhe lezinhlanzi. Engeza isi-Japanese-spice spice (shichimi togarashi).
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 189 |
| Inani lamafutha | 2 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 1 g |
| I-cholesterol | 28 mg |
| I-sodium | 529 mg |
| Ama-carbohydrate | 25 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 7 g |