I-Katsudon: Izithako, Okuhlukile nokuningi

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kuvuselelwe ngo-Septhemba 22, 2022

I-Katsudon iwukudla okudumile kwaseJapane, indishi yerayisi efakwe i-cutlet yengulube ethosiwe ngokujulile, iqanda, kanye nama-condiments. Isitsha sithatha igama laso egameni lesiJapane elithi tonkatsu (elithi ingulube yengulube) kanye ne-donburi (yesitsha sesitsha serayisi). Sekuyisiko lesimanje ukuthi abafundi baseJapan badle i-katsudon ngobusuku bangaphambi kokuthatha isivivinyo esikhulu noma ukuhlolwa kokungena esikoleni. Lokhu kungenxa yokuthi “i-katsu” iyi-homophone yesenzo esithi 勝つ katsu, okusho “ukuwina” noma “ukuba umnqobi”. Futhi igebe elidumile lamafilimu amaphoyisa aseJapane: abantu abaningi bacabanga ukuthi abasolwa bazokhuluma iqiniso ngezinyembezi lapho bedle i-katsudon bese bebuzwa, “Wake wacabanga ukuthi umama wakho uzizwa kanjani ngalokhu?” Ngisho nanamuhla, i-gag ethi "Kumelwe sidle i-katsudon ngenkathi siphenya" idumile kumafilimu aseJapane.

Ake sibheke ukuthi iyini i-katsudon, yenziwa kanjani, nokuthi kungani iyisidlo esithandwa kangaka. Futhi, ngizokwabelana ngamaqiniso ajabulisayo mayelana ne-katsudon nendawo yayo kusiko le-pop yase-Japanese.

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Ukuthola i-Ultimate Katsudon: Umhlahlandlela we-Japan Pork Bowl

U-Katsudon ungumJapane odumile donburi isidlo esiqukethe i-cutlet yengulube ejulile efakwe ku-sauce enomnandi futhi enomsoco, bese ihanjiswa phezu kwesitsha selayisi elishubile bese sigcwaliswa ngeqanda elishaywayo. Igama elithi “katsudon” ngokwezwi nezwi lisho “isitsha sokusika,” njengoba isidlo sihlanganisa nenyama yengulube eyisinkwa nethosiwe esisikwa sibe yizicucu bese sibekwa phezu kombhede werayisi. Isitsha sivame ukuhlotshiswa ngo-anyanisi futhi siphakelwa endishini enkulu, okwenza kube ukudla okugcwalisayo nokwanelisayo.

Umlando we-Katsudon

I-Katsudon kuthiwa yavela enkathini ye-Edo yaseJapane (1603-1868) futhi yayibhekwa njengokudla okuyisisekelo kwesigaba esiphezulu. Isidlo sathola ukuduma ngeminyaka yawo-1920 kanye nawo-1930s futhi selokhu saba into evamile yemenyu ezindaweni zokudlela zama-Japanese. I-Katsudon manje ivame ukufakwa ku-donburi, isitayela se Cuisine waseJapan lokho kuhlanganisa irayisi nezithako ezihlukahlukene.

Izithako kanye Recipe

Izithako eziyinhloko ze-katsudon zihlanganisa:

• Ingulube cutlet
• Ilayisi
• U-anyanini
• egg
• Isoso lososo
• Sugar
• I-Mirin (iwayini elimnandi lerayisi)
• I-Dashi (isitoko sesobho saseJapane)

Ukwenza i-katsudon, landela lezi zinyathelo ezilula:

1. Pheka irayisi ubeke eceleni.
2. Sika ingulube ibe yizicucu ezincane bese ufaka usawoti kanye nopelepele.
3. Cwilisa izingcezu zengulube eqandeni elishayiwe bese uzigqokisa iphango imvuthuluka yesinkwa.
4. Fry izingcezu zengulube emafutheni kuze kube nsundu yegolide futhi i-crispy.
5. Ku- i-pan ehlukile (amapani angcono kakhulu e-katsudon lapha), gaya u-anyanisi osikiwe kuze kube nsundu kancane.
6. Faka isoso yesoya, ushukela, i-mirin, nedashi epanini bese uhlanganisa kahle.
7. Faka izingcezu zengulube ethosiwe epanini bese upheka imizuzu embalwa kuze kube yilapho isoso sishubile.
8. Shaya iqanda bese uthele phezu kwengxube yengulube. Vala i-pan bese uvumela iqanda ukuthi lipheke imizuzu embalwa.
9. Khonza ingxube yengulube phezu kwesitsha selayisi elishubile.

Ingabe i-Katsudon Inempilo?

I-Katsudon iyisidlo esiphundu futhi esigcwalisayo, kodwa akubhekwa njengenketho enempilo ngenxa ye-cutlet yayo yengulube ejulile ethosiwe kanye noshukela ophezulu. Kodwa-ke, kunezinye izinguqulo ze-katsudon ezisebenzisa ezinye esikhundleni se-cutlet yengulube noshukela, okwenza kube ukukhetha okulula kulabo abathanda isidlo kodwa abafuna ukwenza ukukhetha okunempilo.

Okuhlukile Okudumile kanye Nezihlobiso

I-Katsudon iyisidlo esishintshashintshashintshayo esingenziwa ngokwezifiso ukuze sivumelane nokuthandwa komuntu ngamunye. Ezinye izinhlobo ezidumile nama-garnishes zihlanganisa:

• I-Miso katsudon: inguqulo ehlanganisa i-miso paste kungxube ye-sauce.
• I-katsudon yemifino: inguqulo yemifino efaka imifino esikhundleni senyama yengulube.
• Inkukhu katsudon: inguqulo esebenzisa inkukhu esikhundleni sengulube.
• Isosi ye-Tonkatsu: isoso elimnandi nelimnandi elivame ukusetshenziswa njengendawo yokuhlobisa i-katsudon.

Lapho Ungathola khona i-Katsudon

I-Katsudon iyisidlo esidumile e-Japan futhi ingatholakala ezindaweni eziningi zokudlela nasezindaweni zokudla. Ibuye ivamise ukuphakelwa ezitolo zesitayela saseJapan futhi ingathengwa njengokudla okuzimele. I-Katsudon ayivamile kwamanye amazwe, kodwa ezinye izindawo zokudlela zesi-Japanese zasendaweni zingase ziyinikeze kumenyu yazo.

Ukuvela kweKatsudon: Ukusuka e-Edo ukuya Emhlabeni

I-Katsudon iwukudla okudumile kwase-Japan okuhlanganisa indishi yerayisi efakwe i-cutlet yengulube ethosiwe ngokujulile, iqanda, no-anyanisi, konke okufuywe kusoso elimnandi nelimnandi. Igama elithi “katsudon” lithatha igama lalo ezakhini ezimbili: “katsu” lisho “cutlet,” kuyilapho elithi “don” lifushaniswa nelithi “donburi,” elibhekisela endishini yerayisi.

Lesi sidlo kuthiwa saqala eJapane phakathi nenkathi yeMeiji (1868-1912), lapho ukupheka ngendlela yaseNtshonalanga kuqala ukusabalala ezweni lonke. Ngaleso sikhathi, isidlo esifanayo esibizwa ngokuthi "gyudon," esasinezicucu zenyama yenkomo esetshenziswa phezu kwerayisi, sase sithandwa kakade. Kodwa-ke, inyama yengulube yayithengeka kakhulu kubantu abaningi, futhi i-katsudon yasheshe yaba enye ye-gyudon.

Isoso Emnandi Nenambitheka

Esinye sezici ezibalulekile ze-katsudon yi-sauce esetshenziselwa phezulu kwesitsha. Le sosi yenziwe ngenhlanganisela yesoso yesoya, ushukela, nedashi, uhlobo lwesitokwe sesobho saseJapan. Umphumela uba i-sauce emnandi futhi enomsoco ehambisana ne-deep-fried yengulube cutlet ngokuphelele.

I-Katsudon ephelele

I-katsudon ephelele yakhiwe ngezinto ezilandelayo:

• I-cutlet yengulube ethosiwe ngokujulile
• Iqanda elishaywayo, eliphekwe bese lithululelwa phezu kwe-ingulube cutlet
• U-anyanisi osikiwe, ophekwe kuze kube yilapho ethambile futhi eguquguqukayo
• I-sauce emnandi futhi enomsoco, ethelwa phezu kwesitsha sonke
• Isitsha selayisi, esisebenza njengesisekelo sesitsha

Abanye abantu bakhetha ukwengeza ezinye izithako ku-katsudon yabo, njengemifino noma izicucu zengulube ezibabayo. Nokho, iresiphi yendabuko ye-katsudon iqukethe kuphela izakhi ezibalwe ngenhla.

Isihlobo sikaKatsudon: Gyudon

Njengoba kushiwo ngaphambili, i-gyudon iyisitsha esifanayo esiqukethe iziqephu zenkomo ezinikezwa phezu kwerayisi. I-Gyudon iphinde ibe isidlo esidumile e-Japan futhi ivamise ukuphakelwa ezindaweni zokudlela ezifanayo ezinikezela nge-katsudon.

Isosi esetshenziswa ku-gyudon ifana nesoso esetshenziswa ku-katsudon, kodwa yenziwa ngenyama yenkomo esikhundleni sengulube. Abanye abantu bakhetha i-gyudon kune-katsudon, kuyilapho abanye bejabulela kokubili izitsha ngokulinganayo.

I-Katsudon ku-Pop Culture

I-Katsudon isidume kakhulu eJapane kangangokuthi isize yangena esikweni le-pop. Eqinisweni, kunengoma yesiJapane ethandwayo ethi “Koi no Katsudon” (“I-Love’s Katsudon”), ekhuluma ngowesifazane osemusha othandana nompheki owenza i-katsudon ehamba phambili edolobheni.

Lesi sidlo siphinde sivezwe ku-anime ne-manga, lapho kuvame ukuvezwa njengokudla okusheshayo nokulula okungajatshulelwa abantu abasha. Eqinisweni, i<em>katsudon isidume kakhulu entsheni yaseJapane kangangokuthi ngezinye izikhathi ibizwa ngokuthi “ukudla kwentsha.”

I-Katsudon Emhlabeni Wonke

I-Katsudon isiphenduke isidlo esithandwayo emazweni amaningi emhlabeni jikelele, kuhlanganise ne-United States. Izindawo zokudlela eziningi zama-Japanese e-US zinikeza i-katsudon, futhi kungenzeka futhi uthole isidlo kwezinye izindawo zokudlela ezingezona ezaseJapane.

Kwamanye amazwe, njengeVietnam neChina, i-katsudon yaziwa ngegama elihlukile. E-Vietnam, ibizwa ngokuthi “cơm chiên sốt cà chua” (“irayisi eline-tomato sauce”), kanti e-China, ibizwa ngokuthi “jī ròu fàn” (“isitsha serayisi senkukhu”).

Yini Engena Ukwenza I-Katsudon?

Ukwenza i-katsudon, uzodinga izithako ezilandelayo:

• 1 inkomishi yokusanhlamvu okufushane irayisi elimhlophe
• Ama-ounces angu-4-5 wengulube yengulube, egaywe kancane
• 1/4 indebe kafulawa
• 1/2 indebe ye-panko (iimvuthu zesinkwa saseJapane)
• Iqanda elingu-1, lihlutshiwe
• Usawoti kanye nopelepele
• Amafutha emifino okuthosa
• 1 anyanisi omncane osikiwe
• 1 1/2 izinkomishi ze-dashi stock (noma esikhundleni senkukhu noma isitokwe semifino)
• 1/4 indebe ye-soy sauce
• 2 tbsp ushukela
• U-anyanisi oluhlaza, osikiwe ukuze uhlobise
• Uphizi oqandisiwe wokuhlobisa

Ukushintshwa Kwezithako kanye Nohlu Lokudla

Uma ungazitholi ezinye zezithako ezibalwe ngenhla, nazi ezinye ezishintshayo kanye nohlu lwegrosa ukukusiza:

• Ingulube yengulube: Ungashintsha inkukhu noma inkukhu ye-teriyaki.
• Isitoko sikaDashi: Ungakwazi ukufaka isitokwe senkukhu noma semifino.
• I-Panko: Ungakwazi ukufaka imvuthu yesinkwa esivamile.
• U-anyanisi oluhlaza: Ungashintsha u-anyanisi ovamile noma ama-scallions.
• Uphizi Oqandisiwe: Ungashintsha noma yimiphi imifino eluhlaza etholakala esitolo sakho segrosa.

Ulwazi Lokudla Okunomsoco kanye Nokuhlaziya

Nalu ulwazi lokudla okunempilo kokuphakelwa okukodwa kwe-katsudon:

• Amakhalori: 710
• Inani lamafutha: 28g
• Amafutha agcwele: 5g
• Amafutha e-Trans: 0g
• Amafutha e-monounsaturated: 13g
• Amafutha e-Polyunsaturated: 7g
• I-fiber yokudla: 2g
• Ushukela: 12g
• Amaphrotheni: 32g
• Isodium: 2,160 milligrams

Sicela uqaphele ukuthi ulwazi lokudla okunempilo oluboniswe ngenhla luyisilinganiso esisuselwe ezithakweni ezibalwe futhi lungahluka kuye ngezithako ezithile namanani asetshenziswe kuresiphi.

Ukuhlola Okuhlukile Okuhlukile kwe-Katsudon

I-Katsudon isiphenduke isidlo esithandwayo hhayi eJapane kuphela kodwa nasezingxenyeni ezihlukahlukene zomhlaba. Kodwa-ke, isidlo sinezinhlobonhlobo zaso zesifunda ezihlukile ngokunambitheka nokulungiselela. Nazi ezinye zezinhlobonhlobo zesifunda ze-katsudon:

• I-katsudon yesitayela sase-Tokyo: Lokhu okuhlukile kuthiwa kwavela e-Tokyo futhi kuthathwa njengenguqulo eyinhloko ye-katsudon. Isebenzisa i-tonkatsu, i-deep-fried yengulube cutlet, futhi ifakwe isoso elimnandi nelimnandi elibizwa ngokuthi i-tare. Isitsha sinikezwa ilayisi elishubile kanye neqanda elishaywayo elifakwe ngobumnene nge-ingulube cutlet.
• I-katsudon yesitayela se-Niigata: Lokhu okuhlukile kwaziwa ngokuba nokunambitheka okumsulwa nokulula. Isebenzisa i-cutlet yengulube eqoshiwe esikhundleni se-deep-fried futhi ifakwe isoso eyenziwe nge-soy sauce, i-mirin, noshukela. Isitsha sinikezwa imifino efakwe emanzini anosawoti kanye nelayisi elishubile.
• I-katsudon yesitayela saseNtshonalanga: Lokhu okuhlukile kusebenzisa inyama yenkomo esikhundleni sengulube futhi kufakwe isoso ye-Worcestershire. Kuthiwa yethulwa eJapane ngesikhathi se-Meiji lapho ukudla kwaseNtshonalanga kuqala ukuduma.

Izinhlobo ezihlukile

Ngaphandle kwezinhlobonhlobo zesifunda, i-katsudon futhi inezinye izinguqulo ezisebenzisa izinhlobo ezahlukene zenyama noma izithako. Nazi ezinye izinguqulo ze-katsudon:

• Inkukhu katsudon: Le nguqulo isebenzisa inkukhu ethosiwe ngokujulile esikhundleni sengulube.
• I-katsudon yezilwane zasolwandle: Le nguqulo isebenzisa ukudla kwasolwandle okufana nezimfanzi noma i-squid esikhundleni sengulube noma inkukhu.
• I-katsudon yemifino: Le nguqulo isebenzisa imifino efana no-anyanisi, amakhowe, nopelepele esikhundleni senyama.

Izinguqulo Ezifakiwe Ezikhethekile

Ezinye izindawo zokudlela noma abapheki nabo beze nezinhlobo zabo ezikhethekile ezifakiwe ze-katsudon. Nazi ezinye izinguqulo ezikhethekile ezifakiwe ze-katsudon:

• I-katsudon ephezulu: Le nguqulo isebenzisa ingulube noma inyama yenkomo yekhwalithi ephezulu futhi inikezwa izithako ze-premium ezifana ne-truffle noma i-caviar.
• I-katsudon efakwe isikhathi eside: Le nguqulo isebenzisa i-cutlet yengulube eboliswe isikhathi eside, okuholela enyameni ethambile futhi enambitheka.
• I-katsudon ene-shredded: Le nguqulo isebenzisa i-cutlet yengulube eqoshiwe ephekwe ngo-anyanisi neminye imifino.

Ungayithola Kanjani I-Katsudon

I-Katsudon iyisidlo esilula nesimnandi esingajatshulelwa ngezindlela ezahlukene. Nawa amathiphu okuthi ungayijabulela kanjani i-katsudon:

• Zama okuhlukile kwesifunda ukuze uthole okuthandayo.
• Uma ufuna ukwenza i-katsudon ekhaya, lungiselela izithako kusengaphambili futhi ulandele imiyalelo yeresiphi ngokucophelela.
• I-Katsudon ivamise ukuphakelwa endishini, ngakho qiniseka ukuthi unesitsha esihle esilungile.
• Abanye abantu bathanda ukwengeza izinhlangothi ezifana nesobho le-miso noma isaladi esidlweni sabo se-katsudon.
• I-Katsudon iyisidlo esidumile e-Japan, ngakho-ke ungayithola ezitolo eziningi zasendaweni nezindawo zokudlela.
• Ungesabi ukuzama izinguqulo ezihlukene ze-katsudon ukuze uthole leyo oyithanda kakhulu.

Ungayipheka Kanjani I-Katsudon Emnandi Ekhaya

• Qala ngokushaya ama-chops engulube aze abe ngu-1/2 intshi ubukhulu.
• Isizini inyama ngosawoti kanye nopelepele nhlangothi zombili.
• Gcoba ama-cutlets ngofulawa, bese uwacwilisa emaqandeni ashaywe bese uwagcoba nge-panko breadcrumbs.
• Cindezela i-coating ngobumnene ukuze uqiniseke ukuthi inamathela kahle.
• Shisisa i-skillet enkulu noma i-cast-iron pan phezu kokushisa okuphakathi futhi wengeze amafutha anele ukumboza phansi epanini.
• Lapho amafutha eshisa, beka ama-cutlets engulube epanini bese gazinga kuze kube nsundu yegolide nhlangothi zombili, cishe imizuzu engu-3-4 ohlangothini ngalunye.
• Susa ama-cutlets epanini bese uwakhipha ku-wire rack ehlanganiswe namathawula wephepha ukuze ususe amafutha amaningi.

Ukulungiselela i-Katsudon Sauce

• Endishini encane, hlanganisa ndawonye 2 wezipuni zesosi yesoya, 2 wezipuni we-mirin, isipuni esingu-1 sikashukela, ne-1/2 indebe yenkukhu noma isitokwe sengulube.
• Hlanganisa ingxube kuze kube yilapho ushukela uchitheka.
• Beka eceleni uze ulungele ukusetshenziswa.

Ukuhlanganisa Izitsha ze-Katsudon

• Sika u-anyanisi ube izingcezu ezincane bese uwusakaza esitokisini esikhulu phezu kokushisa okuphakathi kuze kube yilapho ushintshashintsha kancane.
• Engeza i-katsudon sauce ku-skillet bese ulethe ngamathumba amancane.
• Nciphisa ukushisa kube phansi futhi wengeze ngokucophelela ama-cutlets engulube eqoshiwe ku-skillet, uqiniseke ukuthi ahlanganiswe ngokulinganayo ne-sauce.
• Shaya amaqanda ama-2 endishini encane bese uwathela phezu kwengxube yengulube no-anyanisi.
• Vala i-skillet bese uvumela amaqanda apheke imizuzu engu-2-3 aze abekwe.
• Ngesikhathi amaqanda epheka, lungisa irayisi elishubile ebhodweni elihlukile.
• Uma amaqanda ephekwe, susa i-skillet ekushiseni futhi uphake i-katsudon phezu kombhede werayisi elishubile.
• Gcoba ngo-anyanisi osikiwe oluhlaza bese ufafaza isoso yesoya uma uthanda.

Amathiphu namasu

• Okwe-twist ehlukile i-katsudon (iresiphi egcwele lapha ngaphandle kwe-dashi), zama ukusebenzisa inkukhu esikhundleni sengulube.
• Qiniseka ukuthi usebenzisa isoso yesoya yekhwalithi enhle ne-mirin ukuze uthole ukunambitheka okungcono kakhulu.
• Uma ufuna inketho enempilo, zama ukusebenzisa imvuthuluka yesinkwa yemvelo noma entsha esikhundleni se-panko.
• Ungakwazi futhi ukushintsha izinhlangothi ngokungeza imifino enomusi noma isaladi elincane.
• Landela imiyalelo yeresiphi ngokucophelela ukuze uqinisekise imiphumela engcono kakhulu.

Ingabe i-Katsudon ikulungele?

I-Katsudon iyisitsha esimnandi nesigcwalisayo, kodwa ingabe inempilo? Hhayi-ke, kuya ngokuthi kuphekwe kanjani nokuthi udla kangakanani. Nawa amanothi okufanele uwacabangele:

• I-Katsudon iwukudla okunekhalori ephezulu, ngokukhonza okujwayelekile okuqukethe cishe ama-calories angama-700-800.
• Isidlo sinamaphrotheni amaningi, kanti ingulube yengulube inikeza inani elihle lenyama.
• I-Katsudon iphinde ibe nama-carbohydrate amaningi, ngenxa yelayisi kanye nesosi, equkethe ushukela nesitashi.
• Isitsha singaqukatha imifino, kuye ngokuthi iresiphi kanye nompheki, kodwa ngokuvamile ihanjiswa njengezinhlangothi hhayi njengesithako esiyinhloko.
• I-Katsudon ingaba nesodium ephezulu, ngenxa yesoso yesoya esetshenziswa kusoso.

Izinzuzo Zezempilo ze-Katsudon

Naphezu kokubala kwayo kwekhalori ephezulu kanye nokuqukethwe kwe-sodium, i-katsudon isengaba inketho enhle yokudla uma ilungiselelwe futhi idliwe ngokulinganisela. Nazi ezinye izinzuzo ezingaba khona:

• Isitsha siqukethe inani elihle lamaprotheni, okubalulekile ekwakheni nasekulungiseni imisipha.
• Irayisi elise-katsudon liwumthombo omuhle wama-carbohydrate, anikeza umzimba amandla.
• Isitsha singaqukatha imifino, enganikeza amavithamini namaminerali.
• I-Katsudon ingaba ukudla okwanelisayo nokugcwalisa, okungavimbela ukudla ngokweqile kanye nokudla okulula.

Iphuzu Eliyinhloko

I-Katsudon ayisona isidlo esinempilo ikakhulukazi, kodwa ingaba inketho enhle yokudla uma ulandela lawa macebiso:

• Hlola inani lokudla okunempilo kwe-katsudon oyitholayo, ikakhulukazi uma uyithenga emakethe noma kumpheki oqeqeshiwe.
• Yidla i-katsudon ngokulinganisela, njengoba iwukudla okunekhalori ephezulu.
• Cabangela ukwenza inguqulo yakho ye-katsudon, ukuze ukwazi ukulawula izithako nosayizi wengxenye.
• Uma ufuna ukwenza i-katsudon ekhaya, landela iresiphi futhi usebenzise ummese obukhali ukusika i-cutlet yengulube. Indlela osika ngayo inyama ingenza umehluko omkhulu ekutheni izwakala ilukhuni noma ithenda kangakanani.
• Khonza i-katsudon ngesitsha esincane sesobho le-miso kanye nemifino efakwe emanzini anosawoti eceleni, ukwengeza okuhlukahlukene ekudleni kwakho.

Konke Odinga Ukukwazi Nge-Katsudon: Umhlahlandlela omfushane we-FAQs

I-Tonkatsu ibhekisela ku-cutlet yengulube ethosiwe ngokujulile, kuyilapho i-katsudon iyisitsha sesitsha serayisi esenziwe nge-tonkatsu, amaqanda, no-anyanisi.

Ikatsudon ivamise ukuhlinzekwa kanjani?

I-Katsudon ivamise ukuphakelwa endishini enerayisi elimhlophe elishisayo, i-deep-fried pork cutlet (tonkatsu), u-anyanisi, namaqanda.

Ingabe i-katsudon iwukudla kwansuku zonke e-Japan?

Yebo, i-katsudon iwukudla okudumile kwansuku zonke eJapane futhi ingatholakala ezindaweni eziningi zokudlela ezinesitayela samaJapane.

Iyiphi indlela elula yokupheka i-katsudon?

Nazi izinyathelo zokupheka i-katsudon:

• Pheka irayisi ku-rice cooker noma esitofini.
• Sika u-anyanisi neklabishi ube izingcezu ezincane.
• Fry i-cutlet yengulube kuze kube nsundu yegolide futhi i-crispy.
• Shaya amaqanda endishini bese ufaka u-anyanisi neklabishi.
• Beka i-cutlet yengulube phezu kwerayisi endishini.
• Thela ingxube yeqanda phezu kwenyama yengulube nelayisi.
• Vala isitsha bese upheka emlilweni omncane kuze kube yilapho amaqanda esethiwe.
• Gcoba ngo-anyanisi oluhlaza bese uphake kushisa.

Ingabe kukhona okuhlukile kwe-katsudon?

Yebo, kunezinhlobonhlobo eziningana ze-katsudon, okuhlanganisa:

• Inkukhu katsudon
• Inyama yenkomo katsudon
• I-Salmon katsudon
• I-katsudon yemifino

Ngingawatholaphi amaresiphi e-katsudon?

Ungathola izindlela zokupheka ze-katsudon kumawebhusayithi ahlukahlukene, kufaka phakathi i-Pinterest, i-TikTok, ne-Wiki How. Ungakwazi futhi ukubhalisela izindlela zokupheka ezikhethekile nezimahhala nge-imeyili kwamanye amawebhusayithi okudla.

Yiziphi ezinye izitsha zaseJapane ezifana ne-katsudon?

Ezinye izitsha zaseJapane ezifana ne-katsudon zihlanganisa:

• I-Gyudon- isitsha sesitsha selayisi esenziwe ngenyama yenkomo
• I-Tendon- isitsha sesitsha selayisi esenziwe nge-tempura
• Unadon- isitsha sesitsha serayisi esenziwe nge-eel eyosiwe

Iyini i-sudachi futhi isetshenziswa kanjani ku-katsudon?

I-Sudachi isithelo esincane, esiluhlaza esisawolintshi esivame ukusetshenziswa ku-cuisine yaseJapan. Ngokuvamile isetshenziswa njengendlela yokuhlobisa i-katsudon ukwengeza ukunambitheka okubabayo esitsheni.

Yiziphi ezinye izithako ezisetshenziswa ku-katsudon?

Ezinye izithako ezisetshenziswa ku-katsudon zifaka:

• Ingulube cutlet (tonkatsu)
• amaqanda
• Anyanisi
• Ilayisi
• Iklabishi
• I-Panko (iimvuthu zesinkwa)

Ithini incazelo yegama elithi “katsu” ku-katsudon?

Igama elithi “katsu” ku-katsudon libhekisela egameni lesiJapane elisho cutlet, elithi “katsu” (カツ).

Isiphetho

I-Katsudon iyisidlo sase-Japanese esiphundu esiqukethe i-cutlet yengulube efakwe ngokujulile, efakwe kusoso esiphundu, futhi yanikezwa phezu kombhede werayisi. 

Kungukudla okuhle kunoma ubani ofuna isidlo esigcwalisayo nesigculisayo. Ngakho-ke, uma ufuna okuthile okusha, kuzame!

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.