Iresiphi ye-Gyudon: Zama lesi sitsha esimnandi nesinelisayo saseJapan iDonburi
Abathandi bezinkomo, le recipe ingeyakho!
IGyudon yisitsha selayisi saseJapan sedonburi esine-dashi sauce, u-anyanisi, nenkomo yenkomo ekhonzwe embhedeni welayisi elishisayo.
Inayo yonke ukunambitheka kwe-umami ongayiphatha uma uyenza kahle. Ngakho ake sifike kukho!
Bheka incwadi yethu entsha yokupheka
Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.
Yizame mahhala nge-Kindle Unlimited:
Funda mahhalaKulokhu okuthunyelwe sizomboza:
Ungayenza kanjani i-gyudon yakho
Iresiphi yeGyudon
Izithako
- 2 izinkomishi irayisi kuphekwe endaweni yokupheka irayisi
- 2 amaqanda ukuzingelwa
- 1 u-anyanini
- ½ cup dashi
- 4 tbsp mthoko ukupheka
- 2 tbsp I-soy sauce
- 1.5 tbsp ushukela onsundu
- ½ lbs ribeye yenkomo
- 1 i-tsp ginger (kugayiwe)
- ½ i-tsp usawoti
- 1 anyanisi oluhlaza oqoshiwe
- 1 phina beni-shoga i-ginger ebomvu ebomvu (ngokuzithandela)
- 1 afafaze shichimi togarashi izinongo
Imiyalelo
- Pheka irayisi kumpheki wakho welayisi bese ubeka eceleni.
- Sika u-anyanisi, inyama yenkomo (uma ingakasikwa ngaphambili) no-anyanisi oluhlaza.
- Epanini, engeza u-anyanisi, idashi, ushukela onsundu, futhi ngenxa yalokho ulethe esimweni sokushisa okuphakathi.
- Pheka imizuzu emihlanu, uvuselele ngezikhathi ezithile.
- Faka inyama yenkomo bese uyiyeka ibambe imizuzu emihlanu ize ibe nsundu.
- Faka ujinja nosawoti, bese ubilisa imizuzu embalwa.
- Faka irayisi ezitsheni ezimbili, bese uhlukanisa inyama nesosi ukumboza ilayisi.
- Letha imbiza yamanzi emathunjini. Qhekeza iqanda endishini elincane bese ulishelela kancane kancane emanzini. Vala ukushisa, faka isivalo, bese ulinda imizuzu engu-4. Uma usuqedile, beka iqanda eliboshelwe ngaphezulu kwenkomo.
- Gcoba ngo-anyanisi wasentwasahlobo, ujinja oqoshiwe, nespice togarashi spice.
Ividiyo
Nutrition
Lesi sidlo yinguqulo yenkomo ye- le oyakodon yenkukhu futhi inikezwa kushisa ezindaweni zokudlela nezitolo zokudla okusheshayo kulo lonke elaseJapane. Kube isidlo esithandwayo iminyaka engaphezu kwengu-150 ngoba ukudla okumnandi okunethezeka.
Njengoba uhamba emigwaqweni yaseTokyo, uzobona abantu bedla i-gyudon kubathengisi bendawo, ikakhulukazi isidlo sasemini.
Kule recipe, ngisebenzisa ukusikwa okuhle kwenkomo futhi ngikuxuba nososi omnandi futhi onomsoco, bese ngifaka iqanda eliboshelwe phakathi.
Impela ukudla okuphelele nokwenelisayo, okulungele isidlo sasemini noma isidlo sakusihlwa.
Futhi funda: Lawa amapani okhethekile owadingayo wezitsha zokudla
Amathiphu okupheka kaGyudon
Lapho ungatholi inyama yenkomo ececiwe noma egundiwe, ungathenga isinqamu se-chuck steak bese usibeka efrijini. Ngemuva kwalokho, mane usike izingcezu eziqhamuka njengokushefa, futhi kusindisa ubunzima bokusika izingcezu ezincanyana zephepha ngommese.
Kepha, imvamisa ungathola inyama yenkomo isikwe ikakhulukazi izindlela zokupheka zaseJapan ezitolo ezikhethekile zokudla.
Ungasika u-anyanisi ube amasliver amancane noma emasongweni; akwenzi mehluko ngoba u-anyanisi uzobe ephekwe kahle.
Ungasebenzisa ukuphuza, kepha ngincoma ukupheka noma iRyorishu ngoba ayimnandi kangako futhi yenziwa ngokucacile ekuphekeni izindlela zokupheka ze-umami.
Irayisi okusanhlamvu omhlophe okufushane kuyindlela engcono kakhulu yale recipe, kepha irayisi le-jasmine nalo linambitheka kakhulu ngoba linephunga elimnandi nelimnandi.
Kodwa-ke, khumbula ukuthi isoso senkomo sinambitheka kakhulu ngenxa yedashi, isoya, mirin, futhi ngenxa yalokho, ilayisi elishubile elimhlophe elimhlophe limunca isoso.
Ayikho ingozi yesidlo se-bland!
Futhi funda: Abapheki belayisi abahamba phambili ababukezelwe irayisi elimhlophe, onsundu, i-sushi noma i-quinoa
Yini iGyudon?
IGyudon (牛 丼) (isitsha senkomo) yisitsha selayisi esenziwe ngesitayela se-donburi esinemichilo emincane yenkomo yenkomo.
I-Gyu isho inyama yenkomo, futhi i-don isitsha okufakwa kuso.
Inyama iphekwe futhi isitshiwe ngesoya omnandi, isibuko, isoso, no-anyanisi isosi futhi kuphakwe embhedeni welayisi oshisayo.
Funda kabanzi nge-Japanese donburi: Izitsha ze-Donburi eziyi-15 zibuyekeziwe nokuthi zisetshenziswa kanjani
Ngemuva kwalokho, inyama yenkomo ifakwe u-Onsen Tamago (iqanda eliboshiwe), bese isitsha sonke siba isitsha esiwukhilimu nesinyama sobuhle.
Izindlela zokupheka zebhodlela ezishisayo zigqugquzela isidlo, kepha njengoba kuphakelwa ku-don (izitsha), kuyathandwa njengokudla okusheshayo ezindaweni zokudlela nasezikhungweni zokuphuma.
Yonke inkantolo yokudla yaseJapan ikhonza iGyudon emnandi ngoba i-combo yenkomo ne-anyanisi iyathandeka futhi iyaduduza.
Ngenye yezindlela zokupheka ezilula ukuzenza; uma ukwazi ukupheka irayisi, ungenza lesi sidlo.
Ukuphela kokufanele ukwenze ukuhlanganisa izithako zesosi, engeza emapheshaneni enkomo no-anyanisi, unamathisele iqanda bese upheka ngaphezulu kwelayisi elishubile.
Ungayikhonza kanjani iGyudon nokuhlukahluka
Ukudla Okusemaceleni
Ukunambitheka kwe-umami okumnandi kukaGyudon bhanqa kahle ngesitsha sesobho esishisayo se-miso. Kukhona okuthile mayelana nokunethezeka kwesobho se-miso esigcwalisa ukunotha kwe-anyanisi nenyama yenkomo.
Abadli abaningi bakhetha ukukwenza qala ngesobho se-miso njengesikhalazo bese uneGyudon njengesidlo esikhulu.
Inyama yenkomo iyanikelwa ku-don (esitsheni) futhi imvamisa ifakwe u-beni-shoga, ujinja obomvu ocijiwe, ofaka ukunambitheka okuncane okumuncu.
Ezinye izitsha eziseceleni ezithandwayo zeGyudon zifaka:
- imifino eqoshiwe
- isaladi le-gobo (burdock root)
- Isaladi yama zambane
- natto (ubhontshisi obilile)
- anyanisi oluhlaza
- iqanda eliluhlaza
- iqanda elibilisiwe noma eliboshiwe
- i-nori (imifino yasolwandle eyomile)
Iqanda yi-Gyudon topping ethandwa kakhulu sonke isikhathi.
Iqanda lafakwa futhi kudliwe eluhlaza esikhathini esedlule, kodwa emazweni amaningi, izindawo zokudlela azivunyelwe ngokomthetho ukuthi ziphake amaqanda aluhlaza futhi kunalokho zinikeze amaqanda azingelwe.
Iqanda linezela isilinganiso esiphundu nesinempilo samaprotheni ne-cholesterol enempilo esitsheni esivele sanelisa.
Ama-noodle
Abanye abantu bathanda nokwenza iGyudon ifane kakhulu nezitsha ze-noodle, ngakho-ke bayangeza ama-shirataki noodle (ama-noodle konjac) esitsheni senkomo no-anyanisi.
Lokhu kwenza ukuthi iGyudon ibe nokunambitheka okucebe kakhulu.
Ukuhlanganiswa kwama-noodle nelayisi kuyagcwalisa impela futhi kujabulisa kakhulu abantu ngoba uthola okuhle kunakho konke imihlaba: irayisi KANYE nama-noodle.
Ama-noodle eShirataki enziwe ngemithi ye-konjac, ngakho-ke ama-noodle aphansi kakhulu ngama-calories futhi awanayo i-carb.
Futhi funda: Izinhlobo Ezi-8 Ezihlukene Zama-Noodle aseJapan (Anokupheka)
IGyudon: imininingwane yokudla okunempilo
IGyudon uhlobo oluhle lwe-donburi. Noma iGyudon ingukudla okusheshayo, kunempilo kakhulu kunezinketho eziningi zemenyu yokudla okusheshayo yaseNtshonalanga.
Uma wenza isidlo ekhaya, ungahlala usenza sibe nomsoco ngokwengeziwe uma wenza idashi kusuka ekuqaleni futhi usebenzise izingcezu ezintsha zenyama yenkomo.
Yoshinoya (njengesitsha), Uchungechunge lwezindawo zokudlela oluyintandokazi eGyudon eJapan, lwenze ucwaningo lwathola ukuthi abantu abadle iGyudon izinyanga ezintathu ababi nemiphumela emibi kwezempilo.
Kwakungekho zinkinga ze-metabolic, akukho ukuzuza kwesisindo, futhi akukho ushukela wegazi okhulayo.
Ngakho-ke, ungaphikisana nokuthi iGyudon iyindlela enhle yokudla, noma kulabo abadla ukudla.
Inyama iyisikwa esinempilo senyama ngoba ine-potassium eningi, i-iron, i-zinc, namavithamini B. Futhi, inyama ebomvu ingumthombo omuhle kakhulu we-omega-three fatty acids, okunikela empilweni yenhliziyo.
Funda konke mayelana I-Sukiyaki steak | iresiphi, inqubo yokusika nama-flavour
Umsuka weGyudon
Enye yezindawo ezidume kakhulu ezikhonza iGyudon yi-Yoshinoya chain-food chain, enezindawo kulo lonke elaseJapane kanti ezinye zise-United States.
Lapho abantu abaningi becabanga ngeGyudon, bayayihlobanisa ngokushesha neresiphi emnandi kaJoshinoya.
Kepha, umlando walesi sitsha senkomo ubuyela emuva okungenani iminyaka eyi-150! Umnikazi kaYoshinoya ngasekupheleni kwawo-1880, u-Eikichi Matsuda, empeleni waqamba isidlo.
Ubuwazi ukuthi ukudla inyama yenkomo bekungavunyelwe eJapane kuze kufike isikhathi seMeiji (1868-1912)? Lapho nje ukuvinjelwa sekususiwe, inyama yenkomo yaba yisibiliboco, kwavela amathani wezindlela zokupheka ezintsha.
UGyudon ubesanda kuthatha i-donburi futhi waba ngowokuqala kubizwe uGyunabe, futhi lalifana nokudla okubhodwe okushisayo, futhi lalinongwe nge-miso.
Umpheki wendawo yokudlela yase-Yokohama e-Isekuma waqala wapheka owandulela uGyudon ekuqaleni kwawo-1860s.
Iresiphi yayishaywa ngokushesha, kwathi eminyakeni eminingana kamuva, bashintsha iresiphi, futhi banquma ukunambitha inyama yenkomo ku-soy, dashi, nasosilini se-mirin, futhi yaba yiGyudon ethandekayo yanamuhla.
UYoshinoya uthathe izintambo ku-Isekuma futhi waba ngumenzi ohola phambili waseGyudon eJapan.
Ekuqaleni, uGyudon wayebhekwa njengesidlo esishibhile, ngakho-ke sasithandwa ngabasebenzi kanye nabesilisa abangashadile abafuna ukudla okusheshayo.
Kepha ngokuhamba kwesikhathi, kwaba yintandokazi emphakathini jikelele nakubakhenkethi, ngakho-ke kulezi zinsuku ungathola isitsha salesi sidlo esinamafutha cishe ama-500 YEN.
Ukudla okudlela endlini
Uma uzama iGyudon, uzoqhubeka nokwenza lesi sidlo esinamafutha kaningi.
Kuthatha imizuzu engaphansi kwengama-20 ukupheka inyama nesoso, futhi ungasebenzisa okuphekwe ngaphambilini irayisi elisele futhi uhlanganise konke.
Ngithanda ukweqa amaqanda aboshiwe bese ngimane ngimbe kulesi sidlo esinambitheka ngalezo zinsuku ezimatasa, kepha lapho ngizwa sengathi ngikwenza kube ngumthandi, ngifaka u-anyanisi wasentwasahlobo no-ginger obomvu oqoshiwe futhi.
Fancy ukuzama lokhu Yummy ukudla Japanese?
Ngokunye ukudla okusheshayo & okunempilo zama lokhu okumnandi imizuzu eyi-10 iBok Choy ku-Oyster Sauce Stir Fry Recipe
Bheka incwadi yethu entsha yokupheka
Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.
Yizame mahhala nge-Kindle Unlimited:
Funda mahhala
UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.
