Ngokwesiko, ku cuisine yaseJapane, noma nini lapho ilayisi isetshenziswa khona, ihambisana nephakeji elincane lama-pickle elibizwa ngokuthi i- tsukemono . Kuvame ukusetshenziselwa irayisi egazini, i-donburi (isidlo selayisi), isidlo saseJapane, noma i-bento. I-Tsukemono ingenziwa ngemifino noma izithelo.
Kunezitayela eziningana zokukhetha noma ukwenza i- tsukemono , futhi akuyona into engavamile ukuthola izinhlobo eziningana ze-tsukemono ezitholakala ezimakethe zaseJapane.
Ukhukhamba we- Soy no-uviniga-oqoshiwe luyodwa uhlobo lwefrivolini etholakalayo, kodwa kule recipe, ukhukhamba zixutshwe ngenhlanganisela ye- soy sauce , uviniga we-rice, amanzi, noshukela. Ngokuvamile, lesi sitayela ngokuvamile sibizwa ngokuthi i-shoyuzuke.
Kodwa-ke, le recipe ibiza amakhokhamba ukuba ahambise iviniga kanye ne-soy sauce ingxube esekelwe, ingabuye ibizwe ngokuthi i-su-shoyuzuke, noma i (uviniga) - shoyu (soy sauce) - i-zuke (isikhunta) ngesiJapane. Nakulokhu, lokhu kungukuhlukahluka okukodwa kwezinhlobo eziyikhulu ze-tsukemono ezinikezwa nge-Japanese cuisine.
Inqubo yokupheka le recipe ethize ye-tsukemono ihluke ekutheni isisindo se-western-style, ngoba amakhukhamba amane aphekwe emanzini okupheka-uviniga marinade, kodwa empeleni azipheki, noma agcinwe ezimbizeni ezinenzalo. Ngenxa yalesi sizathu, lokhu iresiphi ye-tsukemono izohlala esiqandisini kufana nanoma yikuphi ukudla okuphakade.
Iphutha le-Recipe: Uma amakhukhamba ehamba isikhathi eside emanzini we-soy-uviniga, i-flavor iba. Le recipe yenziwe kahle kusengaphambili, okungenani amahora ayisishiyagalombili ngosuku olulodwa ngaphambi kokukhonza. Ukuze uthole ukunambitheka okungcono kakhulu, cabanga ngokuhlanza ama-ukhukhamba okungenani izinsuku ezimbili ngaphambi kokudla.
Okuzokwenza
- Amakhukhamba amakhulu amaNgisi noma amakhukhamba amane aseJapane
- 1/4 indebe yamanzi
- 1/4 indebe
- I-soy sauce
- 1/4 indebe i-sushi uviniga
- 1/4 indebe ushukela
Indlela Yokwenza
- Hlanganisa izithako embizeni encane bese ubamba phezu komlilo kuze kube yilapho ushukela uchitheka. Vumela ingxube ukuthi ipholile.
- Ngamaqabunga nquma ukhukhamba ube yizicucu eziphakathi. Dlulisa amakhukhamba ube yisitsha esikhulu sokugcina nesembozo.
- Thela i-soy-uviniga ingxube phezu kwamakhukhamba. Frijiza futhi uvumele amakhukhamba ahambe amahora angu-8 ngosuku olulodwa. Ukuze uthole ukunambitheka okungcono kakhulu, philisa izinsuku ezimbili. Vula ukhukhamba ema-marinade ngezikhathi ezithile ukuze ukhiqize ukhukhamba ngokulinganayo.
- Gcina esiqandisini izinsuku ezinhlanu.