ISukiyaki: Imbiza eshushu yaseJapan enenyama yenkomo kunye nemifuno

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa kwe-Agasti 5, 2022

ISukiyaki (す き 焼 き) sisitya sombiza eshushu saseJapan, esifana neshabu shabu. Isitya sokungcamla ngesibindi kunye nenyama yenkomo kunye nemifuno ephekwe nge-tofu kunye ne-noodle kumhluzi.

Isitya senziwe ngembiza ekhethekileyo yentsimbi. Okokuqala, kusikwe izilayi ezibhityileyo zenkomo, emva koko zongezwe zonke ezinye izinto, kubandakanya umhluzi omnandi.

Umhluzi uquka umxube weswekile, isosi eshushu, kunye i-mirin, i-condiment ebalulekileyo kwi-cuisine yaseJapan oko kuyafana ne-sake kodwa kumxholo weswekile ephezulu.

Unokongeza ezinye iimbewu zesesame ezimnyama kumhluzi.

Izithako eziphambili ze-sukiyaki yinyama yenkomo okanye yengulube, imifuno enamagqabi (isipinashi, i-napa ikhaphetshu, i-bok choy), amakhowa (enoki, shiitake), kunye ne-tofu.

Emva kokuba izithako ziphekiwe, zidla ngokufakwa kwisitya esincinci seqanda elikrwada kwaye lityiwe.

USukiyaki iphekwe kwitafile yetafile ngezidlo. Wonke umntu unokusebenzisa izinti zokutya ukongeza ezinye izinto embizeni, ayitye, kwaye ongeze ngaphezulu.

Uhlala ubona abantu besitya i-sukiyaki ngexesha lekhefu labo. Oogxa baqokelele etafileni ukuze bafumane isidlo esikhawulezayo kodwa esigcwalisayo.

Jonga incwadi yethu entsha yokupheka

Iiresiphi zosapho zikaBitemybun ezinesicwangciso esipheleleyo sokutya kunye nesikhokelo seresiphi.

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Imvelaphi yesukiyaki

Kukho iingcamango ezahlukeneyo malunga nemvelaphi yegama. Nangona kunjalo, ukuba uyalahlula igama, igama elithi "suki" lithetha "umhlakulo" kunye “Yaki” sisenzi esithetha “ukutya ukutya”.

Abanye bathi lisuka kwigama elithi “sukimi”, elithetha “inyama ecekethekileyo”.

I-Sukiyaki yaqalisa njengesidlo somsitho weentsapho ezihlanganisana etafileni, zipheke zize zitye kunye.

Njengazo zonke izitya zembiza eshushu, yindlela entle yokuchitha ixesha kunye, ngakumbi ngamaxesha abalulekileyo.

I-Sukiyaki yasungulwa ngexesha elithile kwi-1860 ngexesha le-Edo xa ukutya inyama yenkomo kwakuvunyelwe. Idla ngokutyiwa ngamaxesha okuphela konyaka abizwa ngokuba yibonenkai.

Xa iBuddhism yaziswa eJapan, emva kwexesha le-Asuka le-538-710, ukutya inyama kwaba yinto engathandekiyo.

AmaBuddha anqula izilwanyana kwaye ahlala enyanzelisa iindlela zemifuno.

Ke ngoko, ukutya inyama kwakugcinelwe amaxesha okugula kunye nemibhiyozo. IBonenkai lelinye lamaxesha anqabileyo apho amaJapan ayenokutya inyama.

Ngexesha le-1860, iJapan yafumana ukunyuka kokutya okutsha kunye neendlela zokupheka zangaphandle.

Uninzi lwabapheki baqalisa ukuzama ngakumbi ngenyama yenkomo, amaqanda, nobisi lwenkomo. Ngaloo ndlela, izitya ezifana ne-sukiyaki ziye zaduma.

Ngo-1923, inyikima enkulu yabangela ukuba iindawo ezininzi zokutyela eTokyo zivalwe kwaye abantu abaninzi bafudukela e-Osaka.

Ngoxa belapho, baqhelana nokulungisa isimbo sabo sesukiyaki yenyama.

Xa babuyela eTokyo, beza nesitya.

Kukholelwa ukuba indawo yokutyela yokuqala yesukiyaki ivuliwe eYokohama ngowe-1862. Baphake isukiyaki yohlobo lweKanto, kwaye yonke into yayiphekiwe kwaye ifuthwe kwisosi.

Iindlela ezi-2 eziphambili: Amalungiselelo esitayela saseKanto kunye neKansai

I-Sukiyaki (鋤焼, okanye iqhelekile すき焼き) ilungiswa ngeendlela ezahlukeneyo.

Olunye uhlobo lokulungiselela luvela kummandla waseKanto kwaye olunye luvela kummandla waseKansai.

Indlela yaseKanto isekelwe kwigyunabe (imbiza yenkomo), eyaye yathandwa kakhulu ngexesha leMeiji.

Isitya ifuna isiseko sesuphu esibizwa ngokuba yi-warishita oko kulungiswe nge-shoyu, i-mirin, kunye ne-sake. Inyama, imifuno, kunye nezinye izithako zixutywe kunye kwisiseko se-premixed.

Isimbo sikaKansai sukiyaki asisebenzisi warishita. Kunoko, inyama iphekwe kuqala, njenge-hibachi sukiyaki steak, kwaye ixutywe ngoshukela kunye ne-soy sauce.

Imifuno yongezwa embizeni kwaye ulwelo lubilisiwe. Emva koko ngenxa kunye namanzi ayongezwa.

Omabini amalungiselelo eKansai naseKanto asebenzisa amaqanda njengesosi yawo yokudipha, kodwa isiko laqala eKansai.

Ngaba ufuna ukwenza i-sukiyaki steak ekhaya? Nantsi iresiphi ye-sukiyaki steak imbiza eshushu (+ iingcebiso zokupheka)

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.