Iresiphi yeGyudon: Zama esi sitya simnandi kwaye sanelisayo saseJapan iDonburi isitya
Abathandi beenkomo, le recipe yeyakho!
IGyudon sisitya serayisi saseJapan sedonburi nesosi enencasa yedashi, itswele, kunye nenyama yenkomo ekhwele ebhedini yelayisi eshushu.
Inayo yonke incasa ye-umami onokuyiphatha ukuba uyenza ngokuchanekileyo. Ke masifike kuyo!
Jonga incwadi yethu entsha yokupheka
Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.
Yizame simahla nge Kindle Unlimited:
Funda simahlaKule posi siza kugubungela:
Uyenza njani eyakho i-gyudon
Iresiphi yeGyudon
Izithako
- 2 iikomityi ilayisi iphekwe kwindawo yokupheka irayisi
- 2 amaqanda uzingelwe
- 1 itswele
- ½ ikomityi dashi
- 4 tbsp iqengce ukupheka
- 2 tbsp isosi yesoyi
- 1.5 tbsp iswekile emdaka
- ½ lbs ribeye yenkomo
- 1 tsp I ginger (grated)
- ½ tsp ityuwa
- 1 i-anyanisi eluhlaza otyunjwe
- 1 songe beni-shoga i-ginger ebomvu ebomvu (ukhetho)
- 1 tshiza shichimi togarashi iziqholo
imiyalelo
- Pheka irayisi kwirayisi yakho yokupheka kwaye ubeke eceleni.
- Gweba i-anyanisi, inyama yenkomo (ukuba ayinqunywanga ngaphambili), kunye ne-anyanisi eluhlaza.
- Esipokeni, yongeza itswele, idashi, iswekile emdaka, kwaye ngenxa yoko uzise kwisimmer kubushushu obuphakathi.
- Pheka imizuzu emi-5, uvuselele ngamanye amaxesha.
- Yongeza inyama yenkomo kwaye uyiyeke idilize kude kube yimizuzu emi-5 de ibe mdaka.
- Yongeza ijinja kunye netyuwa, kwaye ubilise enye imizuzu.
- Beka irayisi kwizitya ezibini, wahlule inyama kunye nesosi ukugubungela irayisi.
- Yiza imbiza yamanzi emathunjini. Qhekeza iqanda kwisitya esincinci kwaye ulityibilikise emanzini. Vala ubushushu, ubeke isiciko, ulinde imizuzu emi-4. Nje ukuba ugqibile, beka iqanda elibekiweyo ngaphezulu kwenkomo.
- Gcoba nge-anyanisi yasentwasahlobo, ijinja ekhethiweyo, kunye ne-shichimi togarashi spice.
yokuzonwabisa
isondlo
Esisitya yinguqulelo yenkomo ye le oyakodon yenkukhu Kwaye sisiwe shushu kwiivenkile zokutyela kunye nakwiivenkile zokutya okukhawulezayo kulo lonke elaseJapan. Isisitya esidumileyo iminyaka engaphezu kwe-150 kuba kukutya okumnandi okumnandi.
Njengoko uhamba kwizitrato zaseTokyo, uya kubona abantu besitya i-gyudon evela kubathengisi bendawo, ngakumbi isidlo sasemini.
Kule recipe, ndisebenzisa ukusikeka kwenkomo yenkomo kwaye ndiyidibanisa nesosi emnandi nenencasa, kwaye ndongeza iqanda elibekiweyo embindini.
Ngokuqinisekileyo sisidlo esipheleleyo nesonelisayo, esilungele isidlo sasemini okanye isidlo sangokuhlwa.
Ufunde kwakhona: ezi ziipani ezizodwa ozifunayo kwiidon don
Iingcebiso zokupheka zikaGyudon
Xa ungafumani nkomo isikiweyo okanye ichetyiwe, unokuthenga i-chunk ye-chuck steak kwaye uyibeke kwisikhenkcezisi. Emva koko, sika nje iziqwenga eziza ngathi zi-shavings, kwaye igcina ingxaki yokuba usike amaphepha amancinci amancinci ngemela.
Kodwa, unokufumana inyama yenkomo isikwe ngokukhethekileyo kwiindlela zokupheka zaseJapan kwiivenkile ezikhethekileyo zokutya.
Ungalisika itswele libe ngamacangci amdaka okanye kwiiringi; ayenzi mahluko kuba itswele liyakuphekwa kakuhle.
Ungasebenzisa ngenxa yokusela, kodwa ndincoma ukupheka okanye iRyorishu kuba ayinamuncu kangako kwaye icaciswe gca ekuphekeni iiresiphi zeumami.
Irayisi emfutshane emhlophe emhlophe yeyona ndlela ilungileyo kule recipe, kodwa ijasmine irayisi iyayithanda kakhulu kuba inevumba elimnandi elincinci kunye nevumba layo.
Nangona kunjalo, gcinani engqondweni ukuba isosi yenkomo inencasa kakhulu ngenxa yedashi, isoya, isibuko, Kwaye ngenxa yoko irayisi emhlophe emhlophe ifunxa isosi.
Akukho mngcipheko wesitya se-bland!
Ufunde kwakhona: Abapheki belayisi abagqwesileyo baphonononge ilayisi emhlophe, ibrown, isushi okanye iquinoa
Yintoni iGyudon?
I-Gyudon (牛 丼) (isitya senkomo) isitya serayisi esine-donburi esineebhanti zenyama yenkomo ebhityileyo.
I-Gyu ithetha inyama yenkomo, kwaye idon sisitya esityelwe kuso.
Inyama iphekwe kwaye ifakwe kwisitya esimnandi se-soy, i-mirin, ngenxa, kunye ne-anyanisi yesosi kwaye wakhonza kwibhedi eshushu yerayisi.
Funda ngakumbi malunga neJapan donburi: Iinyani eziyi-15 zeebhotile zeDonburi zijongwe kwakhona kunye nendlela yokuzisebenzisa
Emva koko, inyama yenkomo ifakwe i-Onsen Tamago (iqanda elibotshiweyo), kwaye isitya siphela siba sisitya esimnandi kunye nenyama yokulunga.
I-Beefy hot pot zokupheka zikhuthaza isitya, kodwa ekubeni inikwe i-don (izitya), ithandwa njengokutya okukhawulezayo kwiindawo zokutyela nakumaziko okuphuma.
Yonke inkundla yokutya yaseJapan ikhonza iGyudon emnandi kuba inyama yenkomo kunye netswele iyathandeka kwaye iyathuthuzela.
Enye yeendlela zokupheka ezilula ukuzenza; ukuba unokupheka irayisi, ungayenza le dish.
Konke okufuneka ukwenze kukudibanisa izithako zesosi, yongeza kwimicu yenkomo kunye netswele, fakela iqanda kwaye ukhonze ngaphezulu kwerayisi ebilayo.
Fumana Eyona rayisi ilungileyo kumanzi kwindawo yokupheka irayisi emhlophe, iJasmine, irayisi yaseBasmati
Uyikhonza njani iGyudon kunye nokwahluka
Izidlo ezisecaleni
Iincasa ze-umami ezimnandi zikaGyudon idibene kakuhle nesitya sesobho esishushu se-miso. Kukho into malunga nentuthuzelo yesuphu yemiso egcwalisa ubutyebi be-anyanisi kunye nenyama yenkomo.
Iidinala ezininzi zikhetha qala ngesuphu yemiso njengesibheno kwaye emva koko ube neGyudon njengesitya esiphambili.
Inyama yenkomo inikwa idon (isitya) kwaye ihlala ine-beni-shoga, ijinja ebomvu ebomvu, eyongeza incasa emuncu.
Ezinye izitya ezisecaleni zeGyudon zibandakanya:
- imifuno ekhethiweyo
- isaladi yegobo (ingcambu ye-burdock)
- isaladi yesitata
- natto (iimbotyi zesoya ezinesonka)
- anyanisi eluhlaza
- iqanda eliluhlaza
- iqanda elibilisiweyo okanye elirhabaxa
- i-nori (eyomileyo yolwandle)
Iqanda lelona lithandwa kakhulu eGyudon ngalo lonke ixesha.
Iqanda longezwa kwaye ityiwe iluhlaza ngaphambili, kodwa kumazwe amaninzi, iivenkile zokutyela azivumelekanga ngokusemthethweni ukuba ziphakele iqanda eliluhlaza kwaye endaweni yoko kuhanjiswe amaqanda.
Iqanda longeza idosi emnandi nenesondlo kwiproteni kunye ne-cholesterol esempilweni kwisitya esele sanelisa.
Iododo
Abanye abantu bayathanda ukwenza iGyudon ifane ngakumbi nezitya ze-noodle, ke bayongeza ii-noodle ze-shirataki (i-konjac noodles) kwinyama yenkomo kunye netswele.
Oku kwenza ukuba iGyudon ibe nencasa etyebileyo.
Ukudityaniswa kweeodles kunye nerayisi kuyazalisa kwaye kuyonwabisa kakhulu kuba ufumana okona kulungileyo kuwo omabini amazwe: irayisi KUNYE neeodles.
Ii-noodle ze-Shirataki zenziwe ngemifuno ye-konjac, ke ii-noodle ziphantsi kakhulu kwiikhalori kunye ne-carb-free.
Ufunde kwakhona: Iindidi ezi-8 ezahlukeneyo zeeNoodle zaseJapan (ezinokupheka)
IGyudon: ulwazi ngesondlo
IGyudon luhlobo olusempilweni lwe-donburi. Nangona iGyudon ingukutya okukhawulezayo ngobuchwephesha, isempilweni kakhulu kuninzi lwemenyu yokutya okukhawulezayo yaseNtshona.
Ukuba wenza isidlo ekhaya, ungasoloko usenza sibe nesondlo ngakumbi ukuba wenza idashi ukusuka ekuqaleni kwaye usebenzise iziqwenga zenyama yenkomo entsha.
Yoshinoya (njengesitya), I-chain eyintandokazi yokutya yaseGyudon yaseJapan, yaqhuba isifundo kwaye yafumanisa ukuba abantu abatya iGyudon iinyanga ezintathu abanamava kwezempilo.
Kwakungekho micimbi ye-metabolic, akukho bunzima, kwaye akukho shukela egazini elonyukayo.
Ke ngoko unokuphikisa ukuba iGyudon lukhetho olufanelekileyo lokutya, nkqu nakwabo batya.
Inyama yenkomo isikiweyo esempilweni ngenxa yokuba ine-potassium eninzi, i-iron, i-zinc kunye ne-B. Kwakhona, inyama ebomvu ngumthombo ogqwesileyo we-omega-three fatty acids, enegalelo kwimpilo yentliziyo.
Funda konke malunga Isukiyaki steak | iresiphi, indlela yokusika kunye neencasa
Imvelaphi yeGyudon
Enye yezona ndawo zidumileyo zikhonza iGyudon yiYoshinoya yokutya okukhawulezayo, eneendawo kulo lonke elaseJapan kwaye ezinye ziseMelika.
Xa uninzi lwabantu lucinga ngeGyudon, bayidibanisa kwangoko kunye neresiphi emnandi kaJoshinoya.
Kodwa, imbali yesi sitya senkomo ibuyela umva ubuncinci iminyaka eli-150! Umnini kaYoshinoya ngasekupheleni kweminyaka ye-1880, uEikichi Matsuda, wabiza isitya.
Ngaba uyazi ukuba ukutya inyama yenkomo kwakungavunyelwe eJapan kude kube lixesha laseMeiji (1868-1912)? Nje ukuba isithintelo sisuswe, inyama yenkomo yaba sisidlo, kwaye iitoni zokupheka ezintsha zavela.
IGyudon yayisisiqhelo sokuthatha i-donburi kwaye yayiyeyokuqala kubizwa uGyunabe, kwaye yayifana nokutya okushushu kwembiza, kwaye yayinencasa yemiso.
Umpheki wevenkile yokutyela yaseYokohama e-Isekuma waqala wapheka umanduleli kaGyudon kwii-1860s zakuqala.
Iresiphi yayiyeyokubetha kwangoko, kwaye kwiminyaka eliqela kamva, bayitshintsha iresiphi, kwaye bathatha isigqibo sokunambitha inyama yenkomo kwisoya, idashi, kunye nesipili sesipili, kwaye yaba yintandokazi yanamhlanje iGyudon.
U-Yoshinoya uthathe i-Isekuma kwaye waba ngumenzi ophambili waseGyudon eJapan.
Ekuqaleni, uGyudon wayejongwa njengesidlo esinexabiso eliphantsi, ngenxa yoko sasithandwa ngabasebenzi kunye nabangatshatanga abafuna ukutya ngokukhawuleza.
Kodwa ekuhambeni kwexesha, yaba yinto ethandwayo luluntu ngokubanzi kunye nabakhenkethi, ke kwezi ntsuku ungasifumana isitya senyama yenkomo malunga ne-500 YEN.
Yise kude
Nje ukuba uzame iGyudon, uya kuhlala usenza esi sidlo senkomo ngokuphindaphindiweyo.
Kuthatha ngaphantsi kwemizuzu engama-20 ukupheka inyama kunye ne-sauce, kwaye unokuhlala usebenzisa okuphekwe kwangaphambili irayisi eseleyo kwaye udibanise yonke into.
Ndiyathanda ukutsiba amaqanda abanjiweyo kwaye ndimbe nje kwesi sidlo sinambithekayo ngezo ntsuku zixakekileyo, kodwa xa ndiziva ngathi ndifuna ukuba ngumthandi, ndongeza amatswele entwasahlobo kunye nejinja ebomvu ebomvu.
Ngaba uyakuthanda ukuzama oku kutya kwesiJapan?
Ukufumana esinye isidlo esikhawulezayo nesisempilweni zama oku Imnandi nge-10 yemizuzu iBok Choy kwi-Oyster Sauce Stir Fry Recipe
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.