I-Katsudon ngaphandle kwedashi (nerayisi) | Easy & delish indishi eyodwa
Katsudon iyisidlo saseJapane esithandwayo esihlanganisa ingulube yengulube kanye neqanda elifakwe ku-a dashi (isobho) elenziwe ngesoso yesoya, i-mirin, ne-sake.
I-dashi ibalulekile ku-flavour ye-katsudon, kodwa ayikhonambitheka yawo wonke umuntu.
Le recipe ye-katsudon ngaphandle kwe-dashi isebenzisa umhluzi wenkomo noma wemifino esikhundleni somhluzi we-dashi, futhi imnandi kakhulu!
I-Katsudon iyisitsha serayisi saseJapan esine iphango isinkwa senyama yengulube, amaqanda, no-anyanisi othosiwe ku-sauce emnandi nenambitheka.
Kuyisimangaliso sesitsha esisodwa kanye nengqikithi yokudla okunethezekile!
I-Donburi (noma izitsha zerayisi) zingenye yezinsika zokudla kwaseJapane, futhi izindaba ezinhle ukuthi i-Katsudon ingashintshwa ukuze ivumelane nokuthanda kwakho siqu.
Uma ungayithandi i-dashi, ungashintsha isoso ukuze uyenze inambitheke ngendlela emnandi, ngisho nangaphandle kwe-umami flavour yesitoko sedashi.
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:
I-Katsudon ngaphandle kwe-Dashi Recipe enerayisi
Izithako
- 2 izingcezu i-centre-cut, izinqamu zengulube ezingenamathambo (iphonswe phansi yaze yaba ugqinsi oluyisentimitha)
- 1 phina usawoti
- 1 phina emnyama
- 2 amaqanda washaywa futhi wahlukaniswa
- 5 tbsp ufulawa zokuthela uthuli
- 1 cup iphango
- 1 u-anyanini lisikiwe kancane
- amafutha yemifino ukuthosa
- 1 no-1/4 izinkomishi umhluzi wenkomo noma wemifino
- 1/3 cup I-soy sauce
- 2 tbsp mirin
- 1 tbsp ushukela
- 4 izinkomishi Irayisi laseJapane eliphekiwe
Imiyalelo
- Gcoba ama-chops engulube ahlungwe ngosawoti kanye nopelepele.
- Uthuli ngokukhanya, ngisho nengubo kafulawa.
- Thola isitsha esincane bese ushaya iqanda eli-1 kulo, bese ufaka ipanko kwesinye isitsha esincane.
- Hlangisa i-skillet phezu komlilo ophakathi bese uthela amafutha okupheka kuwo aze ashise.
- Faka ingulube eqandeni ukuze ugqoke.
- Gqoka ingulube kahle ngama-panko breadcrumbs ukuze uyilungiselele ukuthosa.
- Yehla kancane ingulube ngayinye igaye uwoyela oshisayo esikhwameni bese uwahambisa imizuzu emihlanu kuya kwengu-5 ohlangothini ngalunye aze abe nsundu ngegolide.
- Lungisa ipuleti elikhulu bese ufaka amathawula wephepha ngaphezulu kwalo. Bese ubeka izigaxa zenyama yengulube ethosiwe phezu kwazo ukukhipha uwoyela enyameni.
- Manje sika i-tonkatsu (okhekhe othosiwe wengulube) ube izingcezwana ezincane.
- Thola elinye ipani lokuthosa, uthele umhluzi phakathi, bese upheka phezu komlilo ophakathi.
- Faka ushukela, i-mirin, nesoso yesoya enyameni yenkomo nemifino bese ulinda uze ubile, bese uvala isitofu.
- Ukuze ulungise ukuphakelwa kwe-katsudon oku-1, yenza lokhu okulandelayo: vula isitofu bese ushisa ngaphambili i-skillet encane phezu komlilo ophakathi, bese uthela i-1/4 indebe yomhluzi kanye nezingcezu zika-anyanisi ezingu-1/4 ku-skillet bese uvumela ukubila okungu-1 - 3. imizuzu.
- Bese ufaka u-1 ophonsa izingcezu ze-tonkatsu kumxube wesobho we-dashi ku-skillet bese uphinde ubuye imizuzu engu-1 - 3.
- Linda kuze kube yilapho isobho libila, bese uthela iqanda elishayiwe obeke eceleni ngaphambili phezu kwe-tonkatsu no-anyanisi.
- Setha izinga lokushisa libe phansi bese uvala i-skillet ngesivalo. Ngemva komzuzu o-1, vala isitofu.
- Beka i-tonkatsu e-1 ngaphezulu kwesitsha esikhulu selayisi nelayisi elishubile bese ukhonza.
Amathiphu okupheka
- Ama-chops engulube anogqinsi oluyisentimitha elingu-1 asebenza kangcono kulesi sidlo. Uma ziminyene kakhulu, azipheki yonke indlela, futhi uma zizacile, zizokoma ngokushesha.
- Qinisekisa ukuthi ushaya ama-chops engulube ngaphambi kokuwadonsa kufulawa; ngaphandle kwalokho, ukugqoka ngeke kunamathele.
- Ungengeza futhi isitashi samazambane enhlanganisweni kafulawa futhi ingasiza induku yokunamathela kangcono.
- Sebenzisa amafutha ekhwalithi enhle uma uthosa. Sincoma ukusebenzisa imifino, i-canola, noma uwoyela wamakinati.
- Ukuqinisekisa ukuthi ama-cutlets engulube aphekwe, sebenzisa i-thermometer yenyama. Ingulube iphephile ukuthi ingadliwa uma ifinyelela izinga lokushisa langaphakathi elingu-145 degrees Fahrenheit.
- Uma uthela isoso ku-tonkatsu, yiphendule bese uchela futhi ukuze uqinisekise ukuthi imvuthu yesinkwa imunca lokho kunambitheka kwesosi emnandi.
Ukushintsha nokuhlukahluka
Uma ungafuni ukusebenzisa umhluzi wenkomo noma wemifino, ungasebenzisa amanzi noma umhluzi wenkukhu esikhundleni salokho. Kukhona inala esihlwabusayo dashi esikhundleni njengomhluzi we-mentsuyu noma umhluzi we-shellfish.
Uma kuziwa ku-soy sauce, ungasebenzisa i-soy sauce elula noma emnyama. Ukunambitheka kuzohluka kancane, kodwa kokubili kuzosebenza kahle kulesi sidlo.
Uma ufuna inguqulo yemifino yalesi sidlo, ungasebenzisa i-tofu noma amakhowe esikhundleni sengulube.
Ukuze uthole i-katsudon engenayo i-gluten, sebenzisa ufulawa ongenayo i-gluten kanye ne-panko engenayo i-gluten.
If awukwazi ukuthola i-mirin, ungasebenzisa i-sake noma iwayini elimhlophe njengebambela.
Ungakwazi futhi ukufaka ingulube esikhundleni senkukhu, futhi lokhu kuyinhlobonhlobo ethandwayo yesitsha. I-Menchikatsu ingenye inguquko futhi iyinhlanganisela yenkomo nenyama yengulube.
Uma ufuna i-crunch encane ku-katsudon yakho, ungangeza imifino eqoshiwe efana nezaqathi, isilimo esidliwayo esinamagatsha anamanzi, noma u-anyanisi oluhlaza.
Ukuze uthole inguqulo enempilo yalesi sidlo, ungabhaka ama-chops engulube esikhundleni sokuwathosa.
Shisisa ihhavini ku-400 degrees Fahrenheit bese ubhake imizuzu engu-20 - 25, noma kuze kube yilapho ama-chops engulube esevuthiwe.
Kukhona okunye ukuhlukahluka kwe-katsudon lapho kusetshenziswa khona amanye amasoso.
- Isibonelo i-sōsu katsudon inikezwa nge-tonkatsu sauce noma Isosi yaseJapan yaseWorcestershire (Usuta sauce).
- Bese kuba ne-demi katsudon, embozwe nge-demi glaze futhi iphakelwa ngophizi oluhlaza eceleni.
- Futhi ekugcineni, i-shōyu-dare katsudon. Lokhu kunikezwa nge-tare sauce eyenziwe nge-shoyu.
Iyini i-katsudon ngaphandle kwe-dashi?
I-Katsudon isidlo sendabuko sase-Japan esihlanganisa ama-cutlets engulube, irayisi, namaqanda abindwe kumhluzi osuselwe ku-dashi.
Nokho, kule recipe, siyeqa i-dashi ngoba akubona bonke abantu abajabulela ukunambitheka.
Ngokwesiko, i-Katsudon idumile ezindaweni zokudlela zama-Japanese njengesidlo sasemini. Futhi kuyinto edumile yebhokisi le-bento. Nokho, ingajatshulelwa futhi ngesidlo sakusihlwa!
I-panko yokugcoba i-pork cutlets' imunca isoso elimnandi nelinoshukela, kuyilapho u-anyanisi othosiwe uthuthukisa ukunambitheka kwesitsha.
Iqanda aligcini nje ngokuhlanganisa konke ndawonye, kodwa futhi lithatha ama-flavour we-sauce ngaphambi kokuwakhulula erayisi elishisayo.
Ngakho-ke, awudli noma yiliphi irayisi eliphuphile lapha - ligcwele ukunambitheka kwe-brothy kanye nenyama.
Uma idliwe iyonke, i-katsudon inoshukela, inenyama, iyanambitheka, futhi inoshukela futhi inekhono elimangalisayo lokwanelisa izifiso eziningi ngokulunywa okukodwa, kungakhathaliseki ukuthi uyithola ngesidlo sasemini noma sakusihlwa.
Phakathi kwezitsha ezihlukahlukene zaseJapane, i-katsudon cishe ingenye ethandwa kakhulu. Ukuthandwa kwayo akugcini nje eziqhingini zaseJapane kodwa kudlulela ngalé kwazo.
Ngisho naseNtshonalanga nakwamanye amazwe ase-Asia, kunezindawo zokudlela ezizinikele ekulungiseleleni nasekuphakeleni izivakashi zazo i-katsudon.
Ukuze kuzuze noma ubani ongakezwa nge-katsudon, nganoma yisiphi isizathu, ngokuyinhloko i-cutlet yengulube ehlanganiswe ne-batter esekelwe amaqanda futhi iphekwe ekupheleleni ku-fryer ejulile.
Igama layo, elithi “katsudon,” liyinhlanganisela yamagama athi “katsu” nelithi “don,” asuselwa ezitsheni ezimbili zaseJapane ezikhona: “tonkatsu” kanye “nodonburi.”
Ngakho-ke, i-cutlet yengulube ethosiwe ngokujulile embhedeni werayisi futhi embozwe umhluzi omuncu omuncu. I-Dashi noma i-dashi engekho, lesi sidlo simnandi nje!
Igama elithi katsudon liyigama eliphelele lalesi sidlo, njengoba lihlanganisa izakhi zezitsha ezimbili ukwenza isidlo saso esiyingqayizivele.
Ingxenye ethi "katsu", etholakala ku-"tonkatsu," ibonisa ukuthi isidlo siqukethe ama-cutlets engulube.
Ngakolunye uhlangothi, ingxenye ethi “don”, ephuma ku-“donburi,” ikhombisa ukuthi isidlo sokugcina waphakelwa endishini ngenkomishi yerayisi.
Ufuna ukwazi nge-tonkatsu? Nansi indlela yokwenza ama-cutlets akho engulube yaseJapan e-super crispy
Origin
Imvelaphi ye-katsudon edumile ihlehlela emuva enkathini yokubuyiselwa kwe-Meiji, lapho iJapane iqala ukuvula iminyango yayo ethonyeni lasentshonalanga.
Ngaphambi kwalokhu, isidlo sokuqala sasihlanganisa isitsha selayisi kanye nenyama yenkomo, njengoba inyama yenkomo yayiyinyama ethandwa kakhulu eJapane esikhathini esidlule.
Lokhu kungase kuhlotshaniswe namasiko amaBuddha noma amaShinto.
Isifiso soMbusi uMeiji sokulandela amasiko okupheka aseNtshonalanga sasho ukuthi waqala ukukhuthaza isizwe sonke ukuba siqale ukudla ingulube futhi siqale ukudla okuthose kakhulu emafutheni.
Kwakungalesi sikhathi lapho ukusetshenziswa kwengulube e-Japanese cuisine kwamukelwa kabanzi, futhi abapheki baqala ukuthuthukisa izindlela zokupheka zokudla okuthosiwe.
Isifiso sombusi sokuhlanganisa ukudla kwaseJapane ngamathonya aseNtshonalanga saholela ekwakhiweni kwe-“yoshoku,” ehlanganisa izitsha zasentshonalanga eziye zaguqulwa futhi zanikezwa i-twist yesiJapane.
I-Tokyo yayiyindawo yokuzalwa yohlobo lokuqala lwe-katsudon, esukela emuva ku-1899.
Ngalowo nyaka, iRengatei, indawo yokudlela eyaziwa ngokuphakela kwayo “i-yoshoku,” yethula i-“katsuretsu.”
Igama elithi “katsudon” laqanjwa ukuze kuhlonzwe isidlo esinelayisi njengokudla kwaso kanye nokuqaphela ingxenye yengulube nethosiwe yesidlo.
Indlela yokuphakela nokudla
I-Katsudon kulula ukuyidla ngoba inikezwa endishini enerayisi, futhi i-cutlet yengulube ehlanganiswe ne-sauce iyasikwa ibe yimicu.
Isitsha singadliwa ngesipuni nemfoloko, noma izinti.
I-Katsudon ivamise ukukhonzwa ngeklabishi elicutshiwe eceleni, elingasetshenziswa njenge-topping yerayisi. Kodwa empeleni ungakwazi ukwengeza zonke izinhlobo zemifino njenge-ginger efakwe emanzini anosawoti, i-daikon radish, noma u-anyanisi oluhlaza.
Ungakwazi futhi ukwengeza ushizi oshutshiwe phezulu ukuze uthole ukunambitheka okwengeziwe kwe-cheesy.
Abantu abaningi bathanda ukucwilisa i-katsu yabo ngesoso yekhari yaseJapan.
Okunye ukuhlobisa okuthandwayo u-anyanisi oluhlaza, i-chives, i-parsley, noma i-cilantro.
Ungakwazi ngisho engeza i-tonkatsu sauce eyengeziwe phezu kwenyama ecwebezelayo.
Isitsha singaphinde sinikezwe nesobho le-miso, okuyisobho lendabuko laseJapan elenziwe ngobhontshisi wesoya ovutshiwe.
I-katsudon ingasetshenziswa futhi ngehlangothini lesaladi yamazambane noma i-coleslaw.
I-Katsudon ingajatshulelwa nganoma yisiphi isikhathi sosuku, kungakhathaliseki ukuthi ingeyebhulakufesi, isidlo sasemini, noma isidlo sakusihlwa.
Izitsha ezifanayo
Zonke izinhlobonhlobo ezahlukene ziyizitsha ezifanayo.
UTonkatsu i-cutlet yengulube eyisinkwa futhi ethosiwe kakhulu, kodwa ayimbozwanga ngeqanda noma isoso njenge-katsudon. Akuvamile futhi ukuphakelwa embhedeni werayisi.
I-Katsu enenyama yenkomo ibizwa ngokuthi i-gyukatsu. Kukhona nenhlobonhlobo ye-katsudon ebizwa ngokuthi “tori katsudon,” okuwukudla kwenkukhu okuphakelwa embhedeni werayisi futhi kuhlanganiswe iqanda.
I-Curry katsu ingesinye isidlo esifanayo esenziwe ngengulube yesinkwa efanayo kodwa ephakelwa ne-curry sauce.
Ezinye izitsha zenyama yesinkwa se-panko zihlanganisa izimfanzi (ebi fry), izingwane (ikaka fry), nama-scallops (hotate fry).
Imibuzo Evame Ukubuzwa
Inambitheka kanjani i-katsudon ngaphandle kwedashi?
I-katsudon yoqobo ene-dashi stock inambitheka kancane ngokudla kwasolwandle, futhi ithathwa njenge-umami. Akukona ukunambitheka okuqinile, kodwa kukhona nakanjani.
Kodwa-ke, ngaphandle kwe-dashi, i-katsudon isazonambitha futhi imnandi ngenxa yesoso yesoya engezwe esitsheni.
Izoba nokuthungwa okuhluke kancane ngoba amaqanda azophekwa isikhathi eside ngaphandle kwedashi.
Iyiphi inyama yengulube esetshenziselwa i-katsudon?
Ukusikwa kwengulube ethambile nenamafutha kokubili kusetshenziselwa i-katsudon. Inguqulo ye-lean ibizwa ngokuthi i-hirekatsu, kuyilapho inguqulo yamafutha ibizwa ngokuthi i-rosukatsu.
Kodwa ama-cutlets engulube yiyona ndlela ephezulu yokukhetha i-katsudon, kungakhathaliseki ukuthi inqunywe. Lokhu kungenxa yokuthi ama-cutlets engulube athambile futhi anokunambitheka okuningi.
Hlobo luni lwerayisi elisetshenziselwa i-katsudon?
Uhlobo olungcono kakhulu lwerayisi ongasetshenziselwa i-katsudon irayisi lezinhlamvu ezimfishane, elaziwa nangokuthi irayisi le-sushi. Lolu hlobo lwerayisi luyanamathela futhi luzobambana kahle uma luxutshwe neqanda.
Irayisi lezinhlamvu ezinde lingasetshenziswa, kodwa ngeke linamathele futhi lingase liqhekeke lapho lixutshwe neqanda.
Uyigcina kanjani i-katsudon ifudumele?
Ungagcina i-katsudon ifudumele ngokuyibeka ebhokisini lesidlo sasemini esishisayo. Lokhu kuzosiza ukugcina irayisi nenyama kufudumele.
Ungakwazi futhi ukubeka i-katsudon esitsheni esiphephile se-microwave bese usishisa kabusha imizuzu embalwa. Kodwa qaphela ukuthi ungalidli kakhulu iqanda.
Uyigcina kanjani i-katsudon?
I-Katsudon ingabuye igcinwe esiqandisini kuze kube yizinsuku ezi-2.
Lesi sidlo akuvamile ukuba siqandiswe ngoba irayisi lingaba lukhuni futhi iqanda lizoshintsha ukuthungwa.
Uma unquma ukumisa i-katsudon, kungcono ukuyidla phakathi nenyanga engu-1.
Isiphetho
I-Katsudon iyisidlo saseJapane esimnandi futhi okulula ukusenza. Ilungele ukudla okusheshayo noma i-snack, futhi ingenziwa ngenani elilinganiselwe lezithako.
Akukho lutho olungalungile ngokufuna ukuzama le nguqulo engena-dashi.
Ukunambitheka kwe-kelp ne-bonito kungase kube nezinhlanzi kakhulu kwabanye abantu. Vele usebenzise enye inyama noma umhluzi wemifino ukuze wenze uketshezi olumnandi.
Umndeni wonke uqinisekile ukuthi uzosithanda lesi sidlo sengulube esiphundu nesiphuzo esiphundu sesoso.
Irayisi futhi lenza ligcwale kakhulu, ngakho-ke uthola ukudla okumnandi ngalesi sitsha serayisi.
Ingabe ufuna ukuthola i-katsudon yakho ne- oyakodon okulungile? Hlola ukubuyekezwa kwami kwezinketho ezingcono kakhulu ze- oyakodon katsudon pan yokupheka kwendabuko
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.