Funda ukwenza le recipe yeTenDon "tempura donburi".

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa ngoFebhuwari 12, 2022

I-TenDon (eguqulelwe ngokuthe ngqo kwi "tempura donburi dish", okanye isitya setempura) inokwenziwa ngezinto ezahlukeneyo kwaye inembali ende eJapan!

I-Tendon sisidlo saseJapan esihlala senziwe ngesitya serayisi (donburi) kunye ne-tempura ebekwe phezu kwerayisi esanda kuphekwa. Konwabele ukutya esinye sezi sitya ngelixa kushushu kwaye ukhatshwa yisuphu ye-miso kunye nesaladi okanye ijinja ekhethiweyo.

Igama elithi “ten don” livela kwigama elishunqulelweyo lesiJapan elithi tempura-don. Kodwa abantu baseJapan baye baqhelana ngakumbi negama elifinyeziweyo kunegama lokuqala elichaza ukutya.

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Ezona zinzima izitya ze-donburi

Esinye isitya esidumileyo esaziwa ngokuba yi-tenju sifana kakhulu needon ezilishumi, ngaphandle kokuba sifakwe ngaphakathi kwebhokisi endaweni yesitya serayisi.

Kunzima kakhulu ukwenza iTenDon xa ithelekiswa nezinye izitya zedonburi ezifana ne- oyakodon, katsudon, okanye igyudon kuba ifuna izithako ezingaphezulu.

Ishumi le-donburi tempura kunye ne-shrimp, isitshalo seqanda, & ne-renkon

UJoost Nusselder

Le yenye yezona ndlela zilula zokupheka iidon ezilishumi phaya nge crispy golden brown tempura shrimp kunye ne eggplant. Imnandi! Musa ukuxhalaba ukuba awunazo zonke izithako, njengoko unokutshintsha ezinye zemifuno kunye nezinye ukuba uyafuna.

Akukho manqaku okwangoku

Phrinta Recipe Iphina Recipe

Isikhathi sokuPhatha 15 imizuzu emininzi

Isikhathi sokupheka 30 imizuzu emininzi

Ixesha elipheleleyo 45 imizuzu emininzi

Ikhosi Owona nobangela

ukupheka Japanese

IiNkonzo 4 abantu

Calories 416 kcal

Izithako

 

US CustomaryMetric

 

1x2x3x

• 10 ounces ilayisi (300 g)
• 2½ ounces umgubo we tempura (75 g)
• 4 amakhowe ase-shiitake olutsha
• ½ kuhluthwa Ingcambu renkon lotus
• 2¾ ounces I-shelled king okanye i-tiger prawns kunye nemisila isekhona (80 g)
• ¼ isityalo seqanda
• ujongilanga okanye ioyile yemifuno

Isosi:

• 6 tbsp isibuko
• 2 tbsp isosi yesoyi
• 1 tbsp idashi engamanzi elungisiweyo
• 2 tbsp iswekile

imiyalelo

 

• Ukuze usebenze ngokufanelekileyo xa usenza iresiphi yedonburi njengeedon ezilishumi, kulungile ukuqala ngokutshisa okanye ukupheka irayisi kuqala kuba sisithako esithatha ixesha elininzi ukupheka.
• Vumela irayisi ukuba ipheke kwi-rice cooker ngelixa ulungiselela ezinye izithako. Sika i-eggplant kunye ne-renkon kwi-1cm-thick slices. Oku kuya kuqinisekisa ukuba ziya kuqhotswa ngokukhawuleza kwipani. Emva koko qalisa ukususa igobolondo kwi-shrimp kodwa ushiye imisila eqhotyoshelwe emizimbeni yabo.
• Ngoku sebenzisa itawuli yephepha ukuze ubambe izithako zome kwaye uzibeke efrijini ukuze zipholile. Izithako ezibandayo ziyimfihlelo ye-better tempura emnandi kunye ne-crispy.
• Emva kokuba izithako zifakwe efrijini ixesha elifanelekileyo, sebenzisa ipani ephantsi enzima okanye i-fat fryer enzulu ukuqhotsa izithako kwi-crisp emnandi. Lungisa iqondo lobushushu kwaye uqinisekise ukuba liphakathi kwe-160 – 180˚Celsius (320 – 360˚ Fahrenheit) phambi kokuba uqhotse izithako, okanye ukuba usebenzisa ifryer enamafutha anzulu, ngoko ke umlawuli wayo uyakuhoya ubushushu ngokuzenzekelayo. Ukulahla nje i-splash ye-batter kwi-oyile kufuneka kukuncede uqonde ukuba ioli ilungile okanye ayikho (i-tempura batter iya kutshisa xa ioli ishushu ngokwaneleyo).
• Gxobhoza izithako ngomgubo othile ngaphambi kokuba uzifake kwintlama ye-tempura (qinisekisa ukuba nganye igqunywe ngokupheleleyo), uze uqhotse ngokunzulu enye nenye malunga nemizuzwana engama-60 (ngecala ngalinye) ide itshintshe ibe ngumbala wegolide. Kuphephe ukubeka ngaphezu kwe-2 iziqwenga epanini okanye kwi-fat fryer enzulu, njengoko oku kuya kunciphisa ubushushu be-oyile ukuya kwinqanaba elingaphantsi kunelifanelekileyo. Xa zonke izithako ze-tempura ziphekwe, zisuse epanini kwaye uzibeke kwi-wire rack ukuze ukhuphe ioli engaphezulu. Emva koko zibeke kwitawuli yephepha ukuze zomise.

Kwaye ngoku ukulungiselela isosi yeshumi don:

• Thela i-mirin kwisitya esincinci kwaye uvumele utywala ukuba buchithe phantsi kobushushu obukhulu. Vele unukise umphunga ophuma epanini ukwazi ukuba utywala buphelile na. Xa sele ihambile, ke ugalele i-soy sauce, i-dashi, kunye neswekile kunye ne-mirin kwaye uzixube. Emva koko yivumele ukuba idibanise imizuzu embalwa.
• Ekugqibeleni, faka irayisi kwisitya sedonburi. Lungiselela i-tempura kunye neminye imifuno phezulu, uze uthele i-sauce phezu kwabo.

yokuzonwabisa

isondlo

I khalori: 416kcalIiCarbohydrate: 90gIprotheni: 11gAmafutha: 1gAmafutha agcweleyo: 1gUkutshintsha amafutha: 1gIkholesterol: 25mgI sodium: 826mgPotassium: 254mgIfayibha: 3gUshukela: 14gVitamin A: 42IUVitamin C: 1mgICalcium: 39mgIntsimbi: 2mg

igama elikhokelayo IDonburi, irayisi ethosiweyo, iShimphi

Uzamile le recipe?Sazise njani!

Unokwenza idashi ngokwakho ukusebenzisa le recipe okanye nabaphi na ababambeleyo endibachazile kwesi sithuba, okanye ungayithenga ngaphandle kweshelf.

Imifuno kunye ne-shrimp inokutshintshwa kwezinye izithako ukuba awunazo okanye awuzithandi ezinye zazo.

Kuya kufuneka uzame ukongeza i-crispy yaseJapan i-renkon lotus ingcambu ukuba unako kuba yongeza kwincasa yokwenyani yesitya!

Indlela yokulungiselela ishumi don

Abantu baseJapan bahlala bekuthanda ukutya izitya ezilishumi malunga nesidlo sasemini okanye ukonwabele njengesidlo sangokuhlwa esilula.

I-TenDon sisidlo esilula serayisi saseJapan esithathwe kwiqela elikhulu lokutya elibizwa ngokuba yi “donburi”. Idibanisa izithako ezifana nerayisi esandul 'ukuphekwa kunye nokutya kwaselwandle (ngokuqhelekileyo i-shrimp), imifuno ehlanjululwe kwi-tempura batter kwaye ifakwe ngokunzulu kwioli yemifuno, ifafazwe nge-tentsuyu (i-tempura sauce ekhethekileyo emnandi kunye ne-savory).

Nangona ukulungiswa kwezithako zesi sidlo kwenziwa ngabanye, zonke izithako zalo zihanjiswa kwisitya esinye. Kwaye ngokuqhelekileyo, uqala ngerayisi xa upheka esi sidlo (unokufuna ukukhetha irayisi emhlophe emhlophe, njengoko idibanisa kakuhle nezinye izithako).

Ukwenza i-tentsuyu kufuna i-finesse kuba kuya kufuneka uyibeke esweni ngononophelo xa upheka i-dashi, iwayini yerayisi. isibuko, isosi yesosi, kunye neswekile, kwaye vumela ukuba ibile kwaye ibile imizuzu embalwa de iqale ukujiya.

Isinyathelo sokugqibela kunye nesona sithintekayo kukulungiselela i-tempura.

Okokuqala, kufuneka ususe igobolondo le-shrimp okanye i-prawns, uze uyinqumle imifuno.

Gcoba i-shrimp / i-prawns kunye nemifuno egayiweyo ngomgubo, uze uyifake kwi-tempura batter (i-tempura batter idla ngomgubo we-tempura, amanzi kunye neqanda).

Ukuba ufuna ukufumana loo nto ikhethekileyo, i-crispy texture ye-tempura, ngoko qiniseka ukuba ubeka izithako ze-tempura kunye ne-batter kwisikhenkcisi kwaye uqhotse ngelixa zibandayo.

Emva koko, qalisa ukuthosa izithako kwioli yemifuno. Yenze ngokukhawuleza kwaye kwiibhetshi ezincinci, emva koko uzisuse kwipani yokuqhotsa xa zijika zibe golide kancinci ngombala.

Nje ukuba zonke izithako ziphekiwe, lixesha lokuba udibanise idonburi. Qala ngokubeka irayisi ephekiweyo okanye ephekiweyo kwisitya selayisi, uze ubeke i-tempura kunye nemifuno phezu kwerayisi. Okokugqibela, galela iTenDon nge tentsuyu sauce!

Ubathathu emnye

Umntu unokuxoxa ukuba iiresiphi ezilishumi zeedon ziquka izinto ezi-3:

1. Izithako eziphambili
2. Izinto ezisecaleni
3. Umhombiso okanye izithako zokufaka imibala

Izithako eziphambili zidla ngokuba yi-shrimp (i-deep-fried), i-squid, okanye i-sillago (sillaginidae).

Yintoni ebi TenDon?

Ibinzana onokuliva rhoqo lithi "ebi TenDon".

I-Ebi TenDon yi-shrimp tempura kwaye ngokoqobo ithetha "isitya se-shrimp tempura". Yeyona idumileyo phakathi kwezithako ezi-3 zokutya kwaselwandle kwezilishumi don.

Izithako ezisecaleni ze-don ezilishumi zibizwa ngokuba yi "kakiage", kwaye zenziwe ngamaqokobhe, ama-shrimps amancinci, kunye nomxube wemifuno egayiweyo.

Ngeli xesha, ingcambu ye-lotus, ingcambu yethanga, isitshalo seqanda (ngokukhethekileyo isiJapan), ipepile eluhlaza yeshishito, kunye nembotyi eluhlaza eqhotsiweyo zenza izithako zokuhombisa iidon ezilishumi.

I-Tempura idla ngokuphekwa ngokuqhotsa izithako kwi-oyile yemifuno emva kokuyigquma nge-tempura batter, eyenziwe ngumgubo wengqolowa, iqanda elivuselelweyo kunye namanzi.

I-tempura ibekwe ngaphezulu kwesitya serayisi emhlophe esandula kuphekwa emva koko inongwe nge-tsuyu ezilishumi (isosi yetempura) eyenziwe ngedashi, ngenxa, imirin, iswekile, kunye nesosi yesoya.

Funda malunga ezona ntlobo zibalaseleyo zokupheka xa ujonge ukwenza oku.

Ukuze wenze i-tempura emnandi yeresiphi ye-don, abapheki basebenzisa umgubo we-tempura owenziwe ngokukodwa endaweni yomgubo wengqolowa.

Kwimeko izithako for the ishumi-tsuyu azifumaneki, ungasebenzisa i-Yamaki okanye i-Kikkoman hon tsuyu okanye isosi ye-mentsuyu njengokutshintsha.

Into endiyithandayo le Kikkoman hon rsuyu:

(jonga imifanekiso emininzi)

Imbali yeshumi don

Imbali yendlela iTenDon eyaba kukutya kwelizwe laseJapan ingumzobo kakhulu, kunye neethiyori ezininzi malunga nemvelaphi yayo.

Enye yeethiyori ezibalaseleyo ithi iindawo zokutyela e-Asakusa ezibizwa ngokuba yiSansada kunye neHashizen (efumaneka eShimbashi) zezona zaqala i-don recipe craze eJapan ngexesha lokugqibela le-Edo (1603-1868).

Indawo yokutyela eShinbashi (Hashizen) yavala ivenkile emva kokusebenzela abantu balapha ngaphezulu kweminyaka engama-400 ngokutya okulungileyo kunye nenkonzo enkulu. Nangona kunjalo, iSansada ihleli kwishishini kwaye ngoku ibambe irekhodi lehlabathi ngokuba yeyona ndawo indala yokutyela i-tempura kulo lonke elaseJapan.

Enye ithiyori ithi indawo yokutyela eKanda ebizwa ngokuba yiNakano kunye nenye ese-Asakusa ebizwa ngokuba yiDaikokuya zezona ziqale ukunika abaxhasi bazo izitya ezilishumi, kodwa bakwenze oko kamva kakhulu ngexesha leMeiji (1868-1912).

Njengeendawo ezimbini zokutyela ezidlulileyo, ikamva likaNakano eKanda laphela njengeHashizen eShinbashi kwaye bavala ivenkile ekuqaleni kwenkulungwane yama-2. Kodwa kwakhona, uDaikokuya womelele kwaye useshishini nanamhlanje.

Iresiphi yesosi yabo yeetempura iseyeyona bayisebenzisayo namhlanje kwaye yenziwa emva phayaa ngo-1887.

Ukongeza, kukho iingcamango ezininzi malunga nemvelaphi ye-tempura.

Imvelaphi ye tempura (eyona nto iphambili yeedon)

Awukwazi ukuthetha ngeedon ezilishumi ngaphandle kokukhankanya i-tempura, njengoko iyeyona nto iphambili kwiiresiphi ezilishumi zeedon.

Ithiyori ekhoyo kukuba igama elithi "tempura" lithatyathwe kwigama lesiPhuthukezi elithi "tempero", elithetha "i-seasoning" okanye "spice" xa liguqulelwe kwisiNgesi.

Ngokutsho kwamabali, umpheki waseJapan owayekhe wasebenza kwikhaya loonongendi ongumvangeli wasemazweni ongumKristu ongumPhuthukezi eJapan wayedla ngokubalungiselela ukutya aze abeve bethetha igama elithi “tempero” ngoxa besebenza ekhitshini.

Imbali ikhumbula izitya eziqhotsiweyo ezenziwe ngomgubo werayisi, ezazifana ne tempura esukela kwixesha leNara (710-794 AD) kunye nexesha leHeian (794-1185 AD). Nangona kunjalo, akukho mntu uqinisekileyo ukuba i-shrimp okanye enye intlanzi yaselwandle yayisetyenziselwa ukwenza.

Imo yamandulo yetempura eyaziwa ngokuba yiNagasaki tempura yavela kamva ngexesha le-Edo ngenkulungwane ye-16 AD.

Ngenzeka, iNagasaki tempura ikwavela kwiNanban-ryori, eyathi ngokwembali yafumana iingcambu zayo kwinxalenye elungileyo yokutya kwasePortugal.

I-Nagasaki Prefecture inokubaluleka okubalulekileyo xa uthetha nge-tempura kunye ne-Nagasaki tempura kuba lo mmandla uphenjelelwe kakhulu ngamaPhuthukezi. Oku kungenxa yomgaqo-nkqubo welizwe langaphandle wokuzimela yedwa ngurhulumente waseJapan weXesha le-Edo, ngoko ke amazwe aseNtshona avunyelwa ukuba amise kwizibuko laseNagasaki.

Xa kuthelekiswa ne-tempura esiyityayo namhlanje, i-Nagasaki tempura yayiyeyona fritter, njengoko yayiphekwe ngomgubo we-seasoning.

I-Nagasaki tempura yaziswa okokuqala kwingingqi yaseKansai eNtshona Japan ngenkulungwane ye-16 kwaye ngenkulungwane ye-17, yaziwa ngokuba yiKamigata tempura. IKamigata ngummandla obhekisa kwisixeko saseKyoto naseOsaka.

Uninzi lwezithako zeKamigata tempura yimifuno eyojiweyo nzulu, kwaye abapheki bakhetha ukusebenzisa ioyile yesesame okanye ioyile yesoya xa uyiqhotsa endaweni yesiqhelo ioli yamafutha omnquma. NjengeNagasaki tempura, nayo yaqhotyiswa ngomgubo wesinongo.

Ngakolunye uhlangothi, i-Kamigata tempura nayo yaziswa kwingingqi yaseKanto (kuquka i-Edo - iTokyo yanamhlanje) eMpuma yeJapan ngekhulu le-17.

E-Nihonbashi, izitrato zasezitalatweni zaqala ukuvuleka kufutshane nonxweme lwemilambo kunye nemarike yeentlanzi, kwaye zanikezela ngeentlanzi eziqhotsiweyo kunye ne-shrimp. Yathi yakuduma phakathi kwabemi balapho, yanwenwela kulo lonke ilizwe yaza kamva yabizwa ngokuba “yiEdomae tempura,” okanye i<em>tempura yohlobo lwaseTokyo ngokwentetho yanamhlanje.

Ngexesha le-Meiji, abapheki bagqibe kwelokuba bawuphelise umgubo ocoliweyo owawusetyenziselwa ukupheka iNagasaki tempura ukuze banike abathengi incasa entsha.

I-tempura yase-Edomae yatyiwa kunye neradish egayiweyo kunye nesosi yokudipha eyenziwe ngokukodwa eyenza amava angcono ngakumbi.

Kwakuphakathi kwinkulungwane ye-18 apho i-tempura ye-Edomae yafana kakhulu ne-tempura yethu yangoku enencasa kakhulu.

Ekuqaleni kwenkulungwane ye-19, ezinye zezitrato (iHashizen okanye iSansada) zaqalisa ukubeka i-tempura erayisini (kodwa ingekabikho kwisitya serayisi) kwaye zagalela i-tempura sauce phezu kwayo.

Abantu ngelo xesha babeyibiza ngokuba yiten don, kwaza kwazalwa ishumi leedon.

Ezinye iindawo zokutyela zaseJapan zibonelela ngodidi oluphezulu lwesitya esibizwa ngokuba yi "Jo TenDon." Olu hlobo lukhethekileyo lwe-TenDon luphekwe nge-shrimp enkulu eyojiweyo, okanye ngamanye amaxesha i-conger eel.

Ngaphandle kwe-jo TenDon ngenxa yokuba kwiklasi yayo, kukho iindlela ezahlukeneyo zokupheka i-tendon, ezibandakanya:

• Umthambo weShio
• Kakiagedon
• Tentamadon
• Kwaye abanye abaninzi

Ngokungafaniyo nezinye izitya zeTenDon, i-shio tendon inongwe ngetyuwa elula endaweni yeesosi zetempura ezigqithisileyo.

Ngeli xesha, i-kakiagedon sisidlo se-TenDon esinomxube we-shrimp encinci, imifuno, kunye neqokobhe elibizwa ngokuba yi "kakiage."

Okokugqibela, i-tentamadon yitempura efakwe kumaqanda aqhekeziweyo emva koko yanzulu.

Iindawo zokutyela eJapan ezibonelela ngeedons izitya ezilishumi

Zininzi iindawo zokutyela zaseJapan ezibonelela ngeedon ezilishumi.

Phakathi kwazo kubandakanya iindawo zokutyela zeSoba (ibuckwheat noodle), igyudon, kunye namatyathanga alishumi okutyela don.

Isizathu sokuba iivenkile zokutyela zesoba zisebenzise iTenDon kukuba isebenzisa idashi ukwenza i-soba noodles kwaye idashi ikwasetyenziswa xa kusenziwa ithenda. Nangona kunjalo, banciphisa inani le-shrimps abalongeza kwizitya zabo ezilishumi ukuya kwi-2. Isizathu saloo nto kukuba ishumi le-don lisitya nje esongezelelweyo kwisitya sabo esikhulu, esiyi-buckwheat noodle okanye i-soba.

Mhlawumbi eyona ndawo yokutyela idumileyo eJapan Intshulube ye tapeworm. Inesebe phantse kuzo zonke iingingqi zaseJapan!

Zama iidon ezilishumi kwiindawo zokutyela zamaJapani

Xa uceba ukutyelela eJapan, ke bandakanya ukutya kwindawo yokutyela yeedon ezilishumi kuhambo lwakho, njengoko le yindlela elungileyo yokufumana amava nokuqonda inkcubeko yaseJapan.

Ukuba, nangona kunjalo, awukwazi ukutyelela iJapan ngaso nasiphi na isizathu, vele uthenge i-hontsuyu okanye i-mentuyu sauce kwaye uyonwabele ekhaya.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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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.