I-Oyakodon ngaphandle kwe-dashi iresiphi | Perfect lula lula intuthuzelo ukutya

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kweSeptemba 25, 2022

Ilayisi, iqanda elimnandi, kunye nenkukhu, enongwe ngeswekile, i-sake, i-soy, kunye ne-mirin. Yindibaniselwano yencasa yaseJapan ekunzima ukuyibetha.

Ukuba uthanda ukutya kwesitya esinye, oyakodon ngokuqinisekileyo yeyakho. Andithandi dashi? Emva koko uya kuyithanda le recipe ngakumbi! Kukutya okukhawulezayo kwaye kulula ukwenza, kwaye kumnandi kakhulu, kodwa le recipe isebenzisa umhluzi wenkukhu endaweni yoko.

Ndiyazi ukuba ayinguye wonke umntu othanda incasa yedashi, ke ngethemba lokuba, le iya kuba yinguqulelo emnandi kakhulu kuwe!

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Indlela yokwenza oyakodon ngaphandle kwedashi ekhaya

Oyakodon ngaphandle Dashi

UJoost Nusselder

Le donburi inencasa yaseJapan idibanisa izithako ezilula kodwa ezinencasa ezifana namathanga enkukhu, umhluzi wenkukhu, kunye nezinongo zaseJapan kwibhedi yerayisi eqhunyiweyo - sesona sidlo sithuthuzelayo!

Akukho manqaku okwangoku

Phrinta Recipe Iphina Recipe

Isikhathi sokuPhatha 20 imizuzu emininzi

Isikhathi sokupheka 15 imizuzu emininzi

Ikhosi Isidlo

ukupheka Japanese

IiNkonzo 1 abantu

izixhobo

• 1 ipani oyakodon ukhetho
• 1 ipani enkulu

Izithako

  

1x2x3x

• 1/4 ikomityi (60ml) umhluzi wenkukhu
• 1/2 tbsp iswekile
• 1/2 tbsp ngenxa
• 1 tbsp isosi yesoyi
• 1/2 tbsp isibuko
• 1/4 itswele lisikiwe
• 1 ithanga lenkukhu elingenalusu Sika ube ngamaqhekeza amakhulu
• 1 Iqanda
• 1/2 i-anyanisi eluhlaza lisikiwe
• 1/2 ikomityi irayisi ephekiweyo ungasebenzisa ikomityi enye kwisabelo esikhulu

imiyalelo

 

• Vula isitovu, ubeke ipani yokupaka ngaphezulu, kwaye usete kubushushu obuphezulu. Yongeza isibuko, i-soy sauce, i-sake, iswekile, kunye nomhluzi wenkukhu, uze ubilise.
• Yiphosa kwi-anyanisi kwaye ugxobhoze i-fry ngomzuzu o-1 kubushushu obuphakathi.
• Yongeza inkukhu ecoliweyo kwaye upheke imizuzu emi-5 ukuya kwemi-6 okanye bade babe mthubi golide.
• Fumana isitya esincinci kwaye ulibethe iqanda kulo. Thela iqanda eliqhekekileyo phezu kwenkukhu kunye no-anyanisi kumxube kwi-pan yokupanda, gubungela ngesimbozo, upheke omnye umzuzu.
• Dlulisa i-oyakodon kwisitya selayisi, yongeza isosi, ufefe itswele eluhlaza, emva koko usebenze.

Uzamile le recipe?Sazise njani!

Iingcebiso zokupheka

Esi sidlo ngokuqhelekileyo senziwe ngamathanga enkukhu, kodwa ungasebenzisa amabele enkukhu ukuba uyathanda. Isitshixo sokwenza i- oyakodon elungileyo kukupheka inkukhu de ibe ithenda kakhulu.

Ungasebenzisa amathanga enkukhu angenamathambo, angenalusu, ahlala enejusi ngelixa uncwina, kodwa isifuba senkukhu singatshintshwa ngokulula xa sifunwa.

Qinisekisa ukuba uyinqumle inkukhu ukuze ipheke ngokukhawuleza, kwaye ugweme ukugqithiswa.

Kuthatha kuphela imizuzu emihlanu ukuya kwesixhenxe ukupheka amathanga, ngelixa imizuzu emithathu ukuya kwemine yanele ukupheka amabele.

Ukuba ufuna i-flavour ecebileyo, unokongeza amakhowa atyunjiweyo kwisitya.

Unokongeza i-mitsuba (iparsley yasendle yaseJapan) okanye amagqabi eshiso ukuze ufumane incasa yesintu. I-Watercress kunye ne-parsley eqhelekileyo yaseNtshona incasa kakuhle nayo.

Xa kufikwa kwirayisi, irayisi yaseJapan-zinkozo ezimfutshane lolona hlobo lulungileyo lokusebenzisa, kodwa ungasebenzisa irayisi yesushi okanye naluphi na uhlobo lwerayisi encangathi.

Ukuba usebenzisa i-oyakodon pan yendabuko, awudingi ukusebenzisa nayiphi na ioli. Kodwa ukuba usebenzisa i-pan eqhelekileyo, kuya kufuneka usebenzise ioli ukukhusela inkukhu ukuba ibambelele epanini.

Ukutshintshwa kunye nokwahluka

Kuba sitsiba i-dashi, unokufuna ukusebenzisa umhluzi wenkukhu endaweni yamanzi ukupheka irayisi. Oku kuya kongeza incasa ngakumbi kwisitya.

Ukutshintsha isitokhwe sedashi ngomhluzi wenkukhu kwenza ulwelo lube mnandi kakhulu. Ungasebenzisa umhluzi wenkomo okanye umhluzi wemifuno ukuba uthanda incasa epholileyo.

Le recipe ibiza ngenxa kunye ne-mirin, kodwa ungasebenzisa iwayini emhlophe okanye i-sherry ukuba awunayo enye yezo zikhoyo. Utywala buya kupheka, ngoko ungakhathazeki malunga nokwenza isitya sibe ne-boozy.

Ungongeza enye imifuno kwisitya, njengeminqathe, i-broccoli, okanye ii-ertyisi zekhephu.

Ukuba ufuna i-flavour ye-spicier, unokongeza i-pepper flakes okanye i-pepper edibeneyo ecocekileyo kwisitya. Ungasebenzisa kwakhona i-sriracha sauce endaweni ye-soy sauce. UTogarashi ludibaniso lweziqholo lwaseJapan olubandakanya ipepile yetshilisi kwaye lukhetho olulungileyo.

Ukuba awunayo nayiphi na i-seasonings yaseJapan, ungasebenzisa igalikhi kunye nejinja endaweni yoko.

Ukuba ufuna i-flavour emnandi ngakumbi, unokongeza i-shredded cheese kwisitya.

Kukho iinguqu ezimbalwa zenkukhu oyakodon, ezifana ne-toriyaki oyakodon (inkukhu kunye netswele elifakwe kwi-sweet soy sauce glaze) kunye ne-karaage oyakodon (inkukhu eqhotsiweyo kunye netswele elifakwe kwi-dashi-based sauce).

Yintoni i-Oyakodon ngaphandle kwedashi?

I-Oyakodon ngaphandle kwedashi yinkukhu kunye neqanda le-rice isitya sesitya esisebenzisa umhluzi wenkukhu endaweni yentlanzi yendabuko kunye ne-kelp broth.

Incasa ithambile kodwa isemnandi kakhulu!

Igama elithi Oyakodon (親子丼) livela ku "don" elibhekisa ku izitya zerayisi zedonburi kunye nomzali nomntwana “oyako”. Ngaloo ndlela igama lithetha "umzali-nomntwana donburi."

Ngokuqhelekileyo, i-ookodon sisidlo saseJapan esenziwe ngenkukhu kunye namaqanda afakwe kwi-dashi-based sauce kwaye ahanjiswe phezu kwerayisi.

I-Dashi luhlobo lwentlanzi kunye ne-kelp broth esetyenziswa kwiitya ezininzi zaseJapan. Inika ukutya incasa yeumami, kwaye loo nto yenza ukuba isitya serayisi sigqame kwezinye iindidi.

Ngaphandle kwedashi, esi sidlo sisemnandi, kodwa sithatha incasa yenkukhu.

Ungakhathazeki, ngenxa yoko, i-soy sauce (i-shoyu), kunye ne-mirin zi-seasonings zaseJapan zakudala ezongeza enye incasa ye-umami kwisitya sakho serayisi.

Ilayisi iphekwe kumxube wenkukhu yenkukhu kunye ne-soy sauce, kwaye ifakwe ngamaqanda aphekwe kancinci. Isitya sokugqibela sihlotshiswe nge-scallions kwaye sikhonza sishushu.

Kukutya okuthuthuzelekayo kwaseJapan okulungele ukutya okukhawulezayo. Esi sidlo sinokwenziwa ngaphantsi kwemizuzu engama-30, sisenza ukuba silungele ubusuku beveki obuxakekileyo.

Ukuba ukhe wandwendwela iivenkile zokutyela zaseJapan, uya kubona i- oyakodon kwimenyu rhoqo. Sisidlo esithandwayo kuba simnandi kwaye abantu bayathanda ukusonwabela njengesidlo sasemini.

Imvelaphi yeoyakodon

Njengesitya senkukhu kunye neqanda lerayisi, i-Oyakodon iguqulelwe ngombongo ngokuthi "umzali-nomntwana we-donburi." Eli gama livela ekupheleni kwee-1800s.

Ngapha koko, oku kutya kwesiqhelo kwaseJapan kwenziwa ngo-1891 eTamahide, indawo yokutyela eyaqala ukuvulwa eTokyo ngo-1760 kwaye isathandwa nangoku.

Baziwa ngokudala inkukhu yokuqala kunye neqanda lesitya serayisi kunye nedashi. Kodwa ke, i-dashi-free version inembali efanayo.

Isitya siye sathandwa kwixesha leMeiji (1868-1912) njengendlela yokugcina imali kunye nexesha.

Ekubeni inkuku namaqanda zazingabizi mali ininzi yaye kulula ukuzifumana, zakhawuleza zaba yeyona nto iphambili kumakhaya amaninzi aseJapan.

Indlela yokuphakela kunye nokutya

I-Oyakodon idla ngokusetyenziswa kwisitya esikhulu esinerayisi emazantsi kunye nenkukhu kunye namaqanda ngaphezulu. Ihlotshiswe ngamatswele aluhlaza / ama-scallions, kwaye unokongeza i-soy sauce ukunambitha.

Iqhinga lokufumana eyona ncasa kwi-oyakodon yakho kukutya ukusuka ezantsi ukuya phezulu.

Ngale ndlela, amaqanda aya kunambitha kancinci irayisi, kwaye uhlala unayo i-sauce kunye ne-toppings exutywe kunye nerayisi ene-steam.

Isitya senzelwe ukutyiwa kunye neentonga, kwaye sinokuhanjiswa sishushu okanye sibanda.

I-Oyakodon sisidlo sasemini esithandwayo kwindawo yokutyela exakekileyo yokwakha ii-ofisi, kwaye ikwasisitya esihle sokwenziwa ekhaya ukuze utye ukutya okukhawulezayo nokulula.

Indlela yokugcina oyakodon

Ungayigcina intsalela ye-oyakodon efrijini kwisikhongozeli esingangeni moya ukuya kwiintsuku ezi-3.

Ukufudumeza kwakhona, ngokulula i-microwave isitya de sishushu. Ungongeza kwakhona intwana yamanzi esityeni phambi kokuba uphinde ufudumale ukuze uyigcine ifumile.

Ukuba ufuna ukwenza i- oyakodon ngaphambi kwexesha, unokupheka inkukhu kunye namaqanda uze uwagcine efrijini. Xa ulungele ukutya, vele upheke irayisi kwaye udibanise isitya.

I-Oyakodon ayisositya esihle sokukhenkceza kuba irayisi inokuba yi-mushy kakhulu. Kungcono ukuyonwabela entsha.

Izitya ezifanayo

Kukho ezinye izitya ezimbalwa zerayisi zaseJapan ezifana ne- oyakodon.

• I-Toriyaki don sisitya senkukhu kunye netswele lerayisi elifakwe kwi-soy sauce emnandi.
• IKaraage don sisitya senkukhu eqhotsiweyo kunye netswele lerayisi elifakwa kwidashi-based sauce.
• Esinye isidlo se-oyakodon yi-gyudon eyisitya senkomo kunye nerayisi.
• I-Sake oyakodon yisalmon kunye nesitya serayisi seqanda esifakwe kwi-sake kunye nesosi yesoya.
• Ekugqibeleni, kukho i-unadon eyisitya se-eel kunye nerayisi.

Ezi zitya zonke zizitya zenkukhu kunye neqanda zerayisi ezinokuhanjiswa kunye okanye ngaphandle kwedashi. Zonke zikhawuleza kwaye kulula ukuzenza, kwaye zilungele ukutya okukhawulezayo.

FAQs

Yintoni umahluko phakathi kwedonburi kunye ne oyakodon?

IDonburi sisitya serayisi saseJapan esinokwenziwa ngeendlela ezahlukeneyo zokuthambisa. I-Oyakodon luhlobo oluthile lwe-donburi eyenziwa ngenkukhu kunye namaqanda.

Ngaba iyakodon incasa kakuhle ngaphandle kwedashi?

Ewe, iyakodon incasa kakuhle ngaphandle kwedashi. Enyanisweni, abantu abaninzi bakhetha ukulula kwesitya ngaphandle kokongezwa kwedashi.

I-Dashi inencasa yeumami kunye naloo ncasa yentlanzi yaselwandle. Ayinguye wonke umntu oyonwabelayo, ngakumbi ukuba idityaniswe nenkukhu.

Kwakhona, abanye abantu abavumelani nedashi okanye abanayo esandleni. Le recipe yindlela entle yokonwabela isitya esimnandi serayisi ngaphandle kokusebenzisa idashi.

Ngaba i-yakodon ifanele ukuba yisuphu?

Iqanda lisebenza njenge-thickener ngoko ke akumelanga ukuba libaleke kakhulu okanye libe nesuphu. Ukuba ufuna ukuba ifane nesuphu, unokongeza umhluzi okanye amanzi.

Ungaphinda upheke iqanda ixesha elincinci ukuze libe ngumgijimi.

Ukuba ufuna i- oyakodon eninzi, sebenzisa iqanda elongezelelweyo okanye iqanda elimhlophe.

Ngaba i-oyakodon ineqanda elikrwada?

Kuqhelekile ukutya amaqanda akrwada eJapan kuba iindawo zokutyela zivumelekile ukubanika bona. Ngoko ke, i- oyakodon yokwenyani isenokuba iphekwe ngokuyinxenye okanye iqanda elibaleka kakhulu.

Kodwa kule recipe ye- oyakodon , iqanda liphekwe ngokupheleleyo kwaye likhuselekile ukuba lidle kwaye lisebenze kwiindawo zokutyela zaseNtshona.

isiphelo

I-Oyakodon ngaphandle kwedashi sisitya esimnandi serayisi esenziwe ngenkukhu kunye namaqanda.

Ifakwe kwi-broth yenkukhu, i-mirin, i-sake, kunye nomxube we-soy sauce, kwaye ihlotshiswe ngamatswele aluhlaza.

Isitya sikhawuleza kwaye kulula ukwenza, ngoko siya kuba yintandokazi yosapho. Nangona yenziwe ngezithako ezilula ngolo hlobo, zininzi iincasa, kwaye iyonelisa.

Ndiqinisekile ukuba sele wonwabile ukuba kuthatha imizuzu kuphela ukupheka esi sidlo.

Ke, ukuba ujonge isitya esimnandi kwaye kulula ukwenza irayisi yesitya, zama oyakodon ngaphandle kwedashi.

Ufunde kwakhona: Ukutya kwaseJapan okufana nesushi kunye negyoza kuxhaphake kakhulu

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.