I-Miso Shrimp Yakitori (I-Skewer Eyosiwe) Iresiphi

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ihlaziywe ngoNovemba 2, 2022

Ukutya okugcadiweyo, okwakwaziwa ngokuba Yakiniku, zithandwa kakhulu eJapan. Miso ekhazimlisiweyo i-shrimp iiskewers zithandwa ngabantu kwii-pubs kunye neeresityu.

Ezi skewers zinencasa zosiwe ziqatywe kwi-miso glaze ekhethekileyo enomlinganiselo ochanekileyo weencasa ezimnandi nezinencasa. Balungele itheko eliqhelekileyo okanye ukonwabela nje isidlo sangokuhlwa esikhawulezayo nesilula seveki.

Ukwenza ezi zimnandi miso I-shrimp skewers, kuya kufuneka ukuba udibanise i-seasonings kunye ne-condiments kwaye emva koko uthambise i-shrimp yakho igrill encinci yetafile yaseJapan eyaziwa ngokuba yiKonro.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Indlela yokupheka i-yakitori skewers ekhaya

Kule post, ndiza kwabelana ngeresiphi yam elula yemizuzu engama-30 eyosiweyo ye-shrimp skewer kwaye ndikubonise indlela yokupheka ngayo.

zeMveli yakitori ifuna isixhobo esikhethekileyo sokugcoba esibizwa ngokuba yi-konro okanye i-yakiniku grill. Kodwa unokusebenzisa i-grill eqhelekileyo ukupheka isitya.

Ungaxhalabi; unako ukutshisa i-shrimp kulo naluphi na uhlobo lwe-grill onayo, ngoko i-tabletop yaseJapan ye-grill ayisiyomfuneko, nangona yenza amava okutyela awodwa.

IMiso Shrimp Skewers (Yakitori)

UJoost Nusselder

Iresiphi ye-shrimp yakitori iphila kunye neencasa ze-sake, i-miso paste, kunye ne-mirin. Oku kwenza i-marinade emnandi eyongeza ubutyebi obongezelelweyo kwi-shrimp.

Akukho manqaku okwangoku

Phrinta Recipe Iphina Recipe

Isikhathi sokuPhatha 30 imizuzu emininzi

Isikhathi sokupheka 20 imizuzu emininzi

Ikhosi I-Appetizer, iKhosi ePhambili

ukupheka Japanese

IiNkonzo 4 ukuhanjiswa

izixhobo

• izinti zoqalo ze skewer

Izithako

  

1x2x3x

• 1 lb ijumbo shrimp kuhluthwa
• ½ ikomityi amanzi
• ¼ iikomityi isibuko
• 3 tbsp unama miso mhlophe
• ⅓ iikomityi irayisi irayisi
• ¼ iikomityi iswekile emdaka
• ¼ iikomityi ngenxa
• ½ isipuni umgubo wejinja
• 1 isipuni i-anyan powder

imiyalelo

 

• Gcoba i-bamboo skewers emanzini imizuzu engama-30 ngaphambi kokugcoba ukuthintela ukutshisa.
• Hlanganisa zonke izithako ze-glaze kwaye ubilise ngaphezu kobushushu obuphakathi.
• Yehlisa ubushushu ube phantsi kwaye galela iglaze de ijiye. Beka eceleni ukupholisa.Marinate i-shrimp nge-glaze kwaye uyishiye imizuzu eyi-15.
• Gcoba i-shrimp kwi-skewer ngelixa utshisa i-grill.
• Gcoba i-shrimp imizuzu emi-2 ukuya kwemi-3 kwicala ngalinye. Gcoba ngakumbi i-glaze kwi-skewer kwaye ngezinye izihlandlo flip ukuba i-shrimp ibonakala yomile.

amaNqaku

Qaphela: Ungongeza iipepile ezishushu okanye iipepile zeshishito kwi-skewer ukunika isitya i-zing eyongezelelweyo.

igama elikhokelayo Yakitori

Uzamile le recipe?Sazise njani!

Iingcebiso zokugaya

I-Yakitori idla ngokuphekwa kwisixhobo sokugcoba esibizwa ngokuba yi-konro okanye i-yakiniku grill.

Ezi ziigrill zetafile zaseJapan ezenziwe ngeceramic okanye ngentsimbi, kwaye zihlala zizisebenzisa ibhinchotan amalahle njengomthombo wobushushu.

Ungafumana igrill yaseJapan yeKonro eyiyo ukwenza iYakiniku ekhaya kwiAmazon.

Nangona kunjalo, ungasebenzisa ngokulula i-grill eqhelekileyo ukupheka isitya ngokunjalo.

Xa uyosa i-shrimp yakitori, qiniseka ukuba usebenzisa ubushushu obuphezulu kwaye ugweme ukupheka kakhulu.

I-shrimp nayo inokuphekwa kwi-grill yombane yangaphakathi okanye i-grill yangaphandle.

Qiniseka nje ukuba utshisa i-grill ngaphambi kokuba wongeze i-skewers yakho kwaye upheke imizuzu emi-2-3 kwicala ngalinye, uphephezelisa ngobunono kwaye ugcobe nge-glaze eyongezelelweyo njengoko kufuneka.

Iingcebiso zokupheka

kubalulekile: Phambi kokuthunga iiprawns ezinamanzi kwi-bamboo skewers, ntywilisela i-skewers emanzini afudumeleyo ubuncinane imizuzu engama-30.

Oku kubagcina ekubambeni kwi-barbecue yakho okanye ngaphantsi kwe-grill eshushu.

Oku akuyiyo inkxalabo xa usebenzisa i-metal skewers. Ndinesithuba se ezona zixhobo zibalaseleyo zokwenza i-yakitori ekhaya nge-bamboo endiyithandayo kunye nengcebiso ye-skewers yentsimbi.

• Unokuzama ukusebenzisa iintlobo ezahlukeneyo zewayini yerayisi kwi-marinade, njenge-dry sake okanye i-nigori.
• Endaweni ye-jumbo shrimp, ungasebenzisa i-shrimp encinci ukonga kwiindleko. Emva koko unokongeza i-shrimp kwi-skewer nganye ukwenza umahluko.
• Ukudala i-glaze eninzi, xuba kunye ne-1 teaspoon ye-cornstarch kunye ne-2 tbsp yamanzi kwaye ngokukhawuleza ugxobhoze kumxube ngelixa upheka. Oku kuya kunceda ukunciphisa naluphi na ulwelo olugqithisileyo emva kokuba i-glaze igalelwe.
• Yongeza i-pepper, i-anyanisi, okanye enye imifuno kwi-skewer ye-flavour eyongezelelweyo kunye nokuthungwa. Yenza ibhetshi enkulu ye-yakitori sauce ukugcina ixesha kamva. Ungayigcina kwi-mason jar kwaye uyigcine efrijini ukuya kwiveki.
• Iipepile zeshishito lukhetho olukhulu ukuba ufuna incasa eshushu kunye ne spicier. Ukuze ubenze, vele udibanise i-pepper kunye ne-shrimp de ibe ithambile, uze uyisuse ekushiseni.

Ababambeleyo kunye nokwahluka

Esikhundleni se-shrimp, ungasebenzisa inkukhu okanye inyama yenkomo kwesi sidlo. Nangona kunjalo, i-shrimp yakitori ifanelekile kwisidlo sangokuhlwa esikhawulezayo seveki okanye njenge-appetizer ngaphambi kwesidlo sakho esikhulu.

I-jumbo shrimp yinyama, i-succulent, kwaye igcwele i-flavour ecebileyo, ngoko ke lukhetho olugqibeleleyo kule recipe ye-yakitori.

Nangona kunjalo, unokuphinda uzame iintlobo ezahlukeneyo ze-shrimp okanye ezinye iintlanzi zaselwandle ezifana ne-squid kunye ne-scallops.

Ukuba awunayo imirin esandleni, endaweni yawo ngewayini emhlophe okanye iapile cider iviniga.

I-Sake sisithako esibalulekileyo se-flavoring, kodwa ungasebenzisa nayiphi na iwayini yerayisi, i-sherry, okanye i-vermouth eyomileyo endaweni yayo.

I-miso paste emhlophe isetyenziswa ngokuqhelekileyo kule recipe, kodwa unokuzama i-miso yokunamathisela ebomvu okanye i-yellow miso paste ukuba ukhetha i-saltier kunye ne-flavour enamandla (ebukhali ngakumbi).

Ukuba ujonge i-flavour engakumbi, zama ukongeza igalikhi egayiweyo kwi-marinade. Ungongeza kwakhona i-cayenne pepper okanye i-chili flakes ebomvu ukwenzela ukukhaba i-spicier.

Ukongezwa okongeziweyo, zama ukufafaza imbewu yeesame ezitshisiweyo okanye ama-scallions aqoshiwe phezu kwe-shrimp ngaphambi kokukhonza.

Indlela yokuphakela kunye nokutya

Khonza i-shrimp yakitori kunye nerayisi emhlophe okanye isaladi eluhlaza ngesidlo esipheleleyo.

Iisaladi ezidumileyo ezidityaniswa kakuhle nesi sitya ziquka isaladi ye-ginger carrot, isaladi yekhukhamba ehlanjululweyo (sunomono), kunye nesaladi ye-lettuce yebhotela.

Unokusebenzisa i-yakitori skewers ecaleni kwezinye izitya zaseJapan, njengazo isobho miso, imifuno yegyoza, okanye inkukhu katsu.

Ukukhetha i-appetizer eyonwabileyo, zama ukubakhonza nge tempura yemifuno okanye i-crispy tofu. Musa ukulibala ukongeza isitya semifuno ekhethiweyo okanye i-sauce yediphu eqholiweyo ecaleni.

zama ukutshiza kancinci ye-yakitori sauce ngaphezulu ukuze ufumane incasa eyongezelelweyo. Ngenxa ye-shrimp kunye ne-miso glaze inencasa ngokwaneleyo, kodwa i-sauce encinci inokuphucula ukutya.

Kwiindawo zokutyela e-Izakayas okanye kwi-tapas yaseJapan, unokubhangqa i-yakitori kunye neebhiya ezibandayo okanye i-saké yokuzonwabisa kunye namava okutyela aqhelekileyo.

Ukugcina njani okushiyekileyo kunye nokufudumeza kwakhona

Esi sesinye sezo zitya zihanjiswa kakhulu zishushu. Nangona kunjalo, ukuba unayo nayiphi na intsalela, qiniseka ukuba uyigcina kwisikhongozelo esingangeni moya kwaye uyifake efrijini ukuya kwiintsuku ezi-2.

Hlaziya i-shrimp yakitori kwisitofu okanye kwi-oven kwi-350 degrees de ibe ifudumele kwaye ipholile. Unokudinga ukongeza isipuni okanye amabini amanzi ukuba i-glaze iye yancamathela kakhulu okanye inzima.

Ukuze ugweme ukomisa i-shrimp, zama ukongeza i-marinade eyongezelelweyo kubo ngaphambi kokutshisa.

Ukuba uyathanda, unganika i-yakitori ebandayo endaweni yokuyifudumeza. Qiniseka ukuba uyitshiza nge-sauce eyongezelelweyo okanye i-glaze ukuyigcina ifumile

Izitya ezifanayo

Enye yezona zinto zibalaseleyo nge-yakitori kukuguquguquka kwayo.

Zininzi iitoppings ezahlukeneyo kunye ne-seasonings ongayisebenzisa, kuxhomekeke kukhetho lwakho lokungcamla.

Ezinye iinguqu ezidumileyo ziquka inkukhu ye-teriyaki yakitori, inyama yenkomo, i-yakiton (i-hagu skewer), i-salmon yakitori, kunye ne-tofu yakitori.

Ukuba uziva unomdla, ungazama ukuzama iintlobo ezahlukeneyo zokutya kwaselwandle njenge-octopus okanye i-scallops.

Okunye ukutya okuthandwayo kwe-skewered yaseJapan kubandakanya i-Kushikatsu (i-skewers ethosiweyo), i-yakitori tacos, kunye kushiyaki (inyama eyosiweyo okanye imifuno).

I-Shioyaki igalelwe ityuwa kunye nentlanzi ye-skewered, ngelixa i-yakidofu i-tofu eyosiweyo.

Ayizizo zonke iinkukhu ze-yakitori ezenziwe ngokulinganayo, funda malunga ne-16 yeentlobo ezahlukeneyo ze-yakitori!

isiphelo

Ukuba ujonge isidlo esimnandi kwaye esanelisayo esikhawulezayo kwaye kulula ukusilungiselela, ke i-shrimp yakitori yeyona nto ifanelekileyo.

Ngobutyebi baso, i-glaze emnandi kunye nethenda, i-shrimp enejusi, esi sidlo sigcwele iincasa ezimnandi eziqinisekileyo ukuba ziyonwabisa incasa yakho.

Imfihlelo yi-miso paste kunye ne-sake glaze, eyongeza inamandla umami flavour kwi-shrimp efakwe emanzini.

Ngoko kutheni ulinda? Zama le resiphi imnandi namhlanje kwaye ufumane enye yezidlo ezithandwayo zeshrimps ezigcadiweyo zaseJapan.

Ukuba ungumlandeli we-shrimp (njengam) kufanele ngokuqinisekileyo kwakhona zama le Nilasing na Hipon (okanye Drunken Shrimp!) Recipe

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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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.