6 Iiresiphi eziGqwesileyo zeDashi (Nangezithako onazo!)

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kwe-10 ka-Okthobha ka-2022

Kukho iindidi ngeendidi zedashi, ezinye zezenyama kwaye zenziwe ngamakhowa kunye nekombu (kelp), kwaye uninzi zinebhonito flakes (intlanzi) okanye umgubo webhonito owomisiweyo.

Ungazifumana zonke iintlobo zedashi kwiivenkile zegrosari zaseJapan. EMelika, iivenkile zegrosari zaseAsia ziya kuba nolu hlobo lwesitokhwe. 

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Eyona ndlela i-6 yokupheka yokwenza idashi

Awase Dashi Stock Recipe

Iresiphi yedashi yesitokhwe sakudala enekombu kunye nekatsuobushi

Jonga le recipe

Utywala obubandayo uKombu Dashi

Ilula kakhulu kwaye imnandi yevegan-brew ebandayo ye-kombu dashi engakwaziyo. kulula ukwenza.

Jonga le recipe

Shiitake Dashi Recipe

Amakhowa eshiitake omisiweyo ngawona alula ukufumana izithako zedashi ngoko ke nabani na kufuneka akwazi ukwenza le dashi.

Jonga le recipe

Iresiphi yeKatsuo Dashi yasekhaya

Ukuba awunadashi esandleni, enye inketho kukwenza eyakho. Nantsi indlela eyenziwa ngayo.

Jonga le recipe

I-6-minute dashi ngaphandle kwe-kombu, kodwa ngeetamatato

Kwidashi ekhawulezayo nelula ngaphandle kwekombu, ungasebenzisa into onokuba nayo kwipantry ngoku…itumato! Kwaye ikhawuleza kakhulu kunekombu dashi.

Jonga le recipe

Iresiphi yokubambela isitokhwe yentlanzi emhlophe

IFumet yinto oyibiza ngokuba yintlanzi. Kwelona nqanaba lisisiseko, lithelekiseka nedashi, njengoko incasa yokutya kwaselwandle ineengcambu ngaphakathi kuyo.

Jonga le recipe

Iindlela zokwenyani zokwenza idashi

Awase Dashi

I-Awase dashi lelona gama liqhelekileyo ledashi kwezi ntsuku.

Idashi evusayo inevumba elintsokothileyo xa kuthelekiswa nezinye iintlobo zedashi. Yenziwe ngokudibanisa i-katsuobushi (i-bonito fish flakes) kunye ne-kombu kelp.

Okokuqala, ukhupha idashi yekombu ngokusebenzisa indlela ye-nidashi.

Jonga imbiza rhoqo xa ubila ikombu. Linda de amanzi afikelele kwindawo yokubila, uze ususe i-kombu. Emva koko, yongeza i-bonito fish flakes ukuphucula i-flavour.

Ngokukhawuleza xa imbiza ifika emathunjini, cima isitofu. Vumela iiflakes ezomisiweyo ukuba zifunxe umhluzi okwemizuzu embalwa.

Qiniseka ukuba ujonga ukuba iiflakes sele zitshonile emazantsi ebhodwe ngaphambi kokucinezela umhluzi.

Kuya kufuneka ibe nencasa ebuthathaka kuyo kunye ne-cadmium-efana ne-tinge etyheli kuyo kunye nencasa esulungekileyo.

Ungayigcina i-kombu kunye neebhonito flakes ukwenza idashi eninzi. Isiphumo sedashi ngokuqinisekileyo siya kuba nencasa eyomeleleyo kuneyokuqala.

UKombu Dashi

I-Kombu dashi isebenzisa nje izithako ezibini, amanzi acocekileyo kunye ne-kombu kelp, iyenza ibe yeyona ndlela ibalaseleyo yokukhetha umhluzi wezilwanyana ezidliwayo kunye nabatya imifuno.

Iindlela ezi-2 ezisetyenziselwa ukulungiselela idashi yekombu zezi:

1. nidashi (ukuntywila)
2. i-mizudashi (ukukhutshwa kwamanzi abandayo)

Usebenzisa ubuchule be-nidashi, kufuneka uqale ubeke ikombu kelp embizeni yamanzi abandayo. Emva koko vumela ukuba uhlale apho malunga nemizuzu engama-30- iiyure ezintathu.

Emva koko, beka ngaphezulu kwesitovu kwaye ubilise amanzi ngaphezulu kobushushu obuphakathi. Okwangoku, skim umphezulu wamanzi ukuze ususe nayiphi na igwebu kwaye ugcine umhluzi ucacile.

Khumbula ukukhupha ikombu embizeni kanye phambi kokuba amanzi aqalise ukubila. Ukuba awenzi njalo, isitokhwe sedashi sinokungcamla krakra kwaye sibhityile.

Emva kokubilisa idashi, xinzelela umhluzi ngesihluzi ukuze ususe amagwebu okanye iziqwenga. 

Ukuba ufuna ukukhupha idashi kwi-kombu ngokusebenzisa ukukhutshwa kwamanzi abandayo, unqumle isiqwenga se-kombu kelp. Emva koko, yifake kwisikhongozeli samanzi esincinci, kwaye uyibeke efrijini ubusuku bonke.

Nje ukuba ugqibile, ungagalela isitokhwe sedashi kwisitya sebhotile kwaye uyisebenzise kancinci kwizitya ezininzi.

Uya kuqaphela umhluzi ocacileyo, okhanyayo kunye nobunzulu umami incasa.

Unako kwakhona Yenza idashi ngaphandle kombu, nazi iindlela ezisixhenxe ezilula zokwenza

Iriko Dashi

Iriko dashi (ekwabizwa ngokuba yi-niboshi dashi) lolunye uhlobo lwedashi elenziwe ngokudibanisa ii-anchovies okanye iintsana ezomisiweyo zesardadi kunye namanzi.

Le dashi inencasa yentlanzi enzulu kunezinye kwaye ikhethwa kwingingqi esempuma yeKanto eJapan nanjengoko yayivela kwisithethe sabalobi.

Unokwenza i-iriko dashi ngokubeka nje iintlanzana ezomisiweyo zosana okanye i-anchovies ebhodweni enekomityi ezi-2-4 zamanzi kuyo, uzise ukuba ibile, kwaye ulinde de kuvele ivumba lentlanzi.

Xa oko kusenzeka, ke oku kuthetha ukuba idashi ilungile.

Kukholelwa ngabanye abantu ukuba intloko kunye neentlanzi zentlanzi eyomileyo zibangela ukuba idashi ibe krakra, ke bayayisusa. Abanye abayikhathazi kwaye babilise iintlanzi ezomileyo xa zizonke.

Kwaye malunga neentlanzi ezomileyo kwi-dashi, unokuzihlutha nge-sieve ukuze uzisuse kumhluzi okanye uzishiye njengoko zinjalo.

Shiitake Dashi

IShitake dashi yenziwe ngamakhowa eshitake omisiweyo. Idume eJapan, kwaye abantu abaninzi abatya imifuno okanye imifuno bayayikhetha kuba yongeza incasa enamandla enetyuwa kwidashi. 

Le dashi ayifuni ukubilisa kwaye konke okufuneka ukwenze kukuntywila kumakhowa e-shiitake omisiweyo emanzini adikidiki.

Akucetyiswa ukuba usebenzise amanzi afudunyezwe phantse okanye kwindawo yawo yokubilisa. Oku kunokuthintela i-shitake mushroom ekukhutshweni kwe-umami flavour efuneka kakhulu.

Ngokungafaniyo ne-kombu dashi nangona, i-shitake dashi inombala omdaka mnyama kumhluzi.

Abanye abantu baxuba i-shitake dashi kunye ne-kombu dashi ukuze bafumane ezona zilungileyo.

Ufunde kwakhona: iintlobo ezahlukeneyo zesobho zaseJapan onokuzenza ngezi ndlela zokupheka

Katsuo dashi

I-Katsuo dashi kulula kakhulu ukwenza. Ngokungafaniyo ne-awase dashi (nantsi indlela yokwenza oko), isebenzisa nje izithako ezi-2, i-katsuobushi kunye namanzi.

I-Katsuobushi sisithako esiphambili kwi-dashi, uhlobo lwesophu yesuphu yaseJapan. Intlanzi inika incasa etyebileyo, umami kumhluzi.

Uyenza njani i-dashi yobuxoki (faux dashi flavour)

I-Dashi ngaphandle kwe-kombu kodwa ngeetumato

I-Kombu inikezela nge-glutamic acid kwi-dashi ngelixa i-bhonito flakes ibonelela nge-inosinic acid, ethi kunye, inike incasa yesihlanu eyahlukileyo okanye "umami", kodwa iitumato nazo zinika i-glutamic acid encinci ukuze ibe yimifuno efanelekileyo ukuyisebenzisa.

Le recipe iya kukhawuleza kakhulu kunokusebenzisa i-kombu kuba kufuneka ibilise malunga nemizuzu eyi-15 ukunika incasa yayo.

Itumato ityebile kwi glutamic acid, nto leyo eyenza ibe yeyona ndawo ifanelekileyo yokuthatha indawo yekombu. Ukufumana ukuhambelana okufanelekileyo, zama ukunqunqa i-tomato okanye ukuyilungisa kwi-sauce.

Enye inketho kukuyomisa itumata elangeni kuqala (okanye uthenge ipakethe yeetumato ezigayiweyo). Emva koko yifake kwisitya samanzi efrijini. Sebenzisa malunga nesiqingatha sekomityi yamanzi kwitamatato nganye kwaye uyishiye efrijini kwiiyure ezingama-6-12 ukuze ufumane ukuhambelana okufunayo.

Intlanzi yenyama emhlophe

Ukuhamba Isiko laseJapan, i-washoku (和 食) okanye ukupheka kwaseJapan, bebeyifuna kwasekuqaleni dashi yenziwe ngentlanzi okanye umhluzi wezilwanyana zaselwandle.

Ukuba uya kwenza i-dashi yobuxoki, ngoko uya kufuna intlanzi ethambileyo, engeyooli, emhlophe, njenge-tilefish, i-bass, i-halibut, i-snapper kunye ne-cod.

Musa ukusebenzisa ityhuna okanye i-mackerel, njengoko ezi ntlanzi zinencasa yentlanzi eyomeleleyo kwaye inokulawula incasa yonke yesitya osilungiselelayo.

isiphelo

Uyabona ukuba zininzi iindlela zemveli kunye nezingezizo ezemveli zokwenza idashi. Akukho ndlela ingalunganga yokuya apha, kodwa banomahluko omncinci wokungcamla.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

Yizame simahla nge Kindle Unlimited:

Funda simahla

UJoost Nusselder, umsunguli weBite My Bun ngumthengisi wentengiso, utata kwaye uthanda ukuzama ukutya okutsha ngokutya kwaseJapan entliziyweni yomnqweno wakhe, kwaye kunye neqela lakhe ebesenza amanqaku anzulu ebhlog ukusukela ngo2016 ukunceda abafundi abathembekileyo kunye neeresiphi kunye neengcebiso zokupheka.