Funda ukwenza le recipe ye-TenDon "tempura donburi".

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kuvuselelwe ngoFebhuwari 12, 2022

I-TenDon (okuhunyushwa ngokwezwi nezwi ukuthi "isitsha se-tempura donburi", noma isitsha se-tempura) ingenziwa ngezithako ezahlukahlukene futhi inomlando omude eJapan!

I-Tendon isidlo sendabuko sase-Japan esivame ukwakhiwa ngesitsha serayisi (donburi) esine-tempura egqinsiwe phezu kwerayisi elisanda kuphekwa. Jabulela ukudla enye yalezi zitsha ngesikhathi kushisa futhi ihambisana nesobho le-miso nesaladi noma ujinja oqoshiwe.

Igama elithi “ten don” livela egameni lesiJapane elifushanisiwe elithi tempura-don. Kodwa abantu baseJapane sebelijwayele kakhulu igama elifushanisiwe kunegama lokuqala elichaza ukudla.

Bheka incwadi yethu entsha yokupheka

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

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Izitsha ezinzima kunazo zonke ezitsheni ze-donburi

Esinye isidlo esidumile esaziwa ngokuthi i-tenju sifana kakhulu namadon ayishumi, ngaphandle kokuthi sifakwe ngaphakathi kwesitsha esinebhokisi esikhundleni sesitsha serayisi.

Kuyinselele kakhulu ukwenza i-TenDon uma iqhathaniswa nezinye izitsha ze-donburi njenge- oyakodon, i-katsudon, noma i-gyudon ngoba idinga izithako ezengeziwe.

I-donburi tempura eyishumi enezimfanzi, isitshalo seqanda, kanye ne-renkon

UJoost Nusselder

Lena enye yezindlela zokupheka ezilula zamadon ayishumi laphaya anezimfanzi ze-tempura ezisagolide ezinsundu kanye nesitshalo seqanda. Imnandi! Ungakhathazeki uma ungenazo zonke izithako, njengoba ungakwazi ukufaka ezinye zemifino esikhundleni sezinye uma uthanda.

Azikho izilinganiso okwamanje

Phrinta Recipe Phina Recipe

Isikhathi sokulungiselela 15 imizuzu amaminithi

Isikhathi sokupheka 30 imizuzu amaminithi

Isikhathi Sonke 45 imizuzu amaminithi

Course Inkambo Eyinhloko

cuisine IsiJapane

Izinkonzo 4 abantu

Ama-calories 416 kcal

Izithako

 

US CustomaryI-Metric

 

1x2x3x

• 10 ama-ounces irayisi (I-300 g)
• 2½ ama-ounces ufulawa we-tempura (I-75 g)
• 4 ama-mushroom ama-shiitake fresh
• ½ ihlutshiwe impande ye-renkon lotus
• 2¾ ama-ounces ama-king shelled noma ama-tiger prawn ngemisila yawo isasebenza (I-80 g)
• ¼ isitshalo seqanda
• ubhekilanga noma uwoyela wemifino

Okwe-sauce:

• 6 tbsp mirin
• 2 tbsp I-soy sauce
• 1 tbsp i-dashi engamanzi elungiselelwe
• 2 tbsp ushukela

Imiyalelo

 

• Ukuze usebenze kahle lapho wenza iresiphi ye-donburi njenge-don eyishumi, kuhle ukuqala ngokushisa izikhotha noma ukupheka irayisi kuqala ngoba yisithako esithatha isikhathi esiningi ukupheka.
• Vumela irayisi ukuthi lipheke ku-rice cooker ngenkathi ulungisa ezinye izithako. Sika isitshalo seqanda bese u-renkon sibe izingcezu ezinogqinsi ongu-1cm. Lokhu kuzoqinisekisa ukuthi zizothoswa ngokushesha epanini. Bese uqala ukukhipha igobolondo kuma-shrimp kodwa ushiye imisila enamathele emizimbeni yazo.
• Manje sebenzisa ithawula lephepha ukuze ubambe izithako zome bese uzifaka efrijini ukuze zipholile. Izithako ezipholile ziyimfihlo ye-tempura batter enhle ne-crispy.
• Uma izithako sezifakwe esiqandisini isikhathi esihle, bese usebenzisa ipani elisindayo elingaphansi noma i-fat fryer ejulile ukuze uthose izithako zibe mnandi. Lungisa izinga lokushisa futhi uqiniseke ukuthi liphakathi kuka-160 - 180˚ Celsius (320 - 360˚ Fahrenheit) ngaphambi kokuthosa izithako, noma uma usebenzisa isitofu esijulile samafutha, khona-ke umlawuli waso uzonakekela ukushisa ngokuzenzakalelayo. Ukumane uphonsa i-batter emafutheni kufanele kukusize ukuthi unqume ukuthi uwoyela usulungile noma cha (i-tempura batter izoshuba lapho amafutha eshisa ngokwanele).
• Gcoba izithako ngofulawa othile ngaphambi kokuba uzicwilise ku-tempura batter (qiniseka ukuthi ngayinye imbozwe ngokuphelele), bese ujula uyithose ngayinye imizuzwana engama-60 (uhlangothi ngalunye) ize ishintshe ibe umbala osagolide. Gwema ukubeka izingcezu ezingaphezu kwezingu-2 epanini noma e-deep fat fryer, njengoba lokhu kuzokwehlisa izinga lokushisa lamafutha libe sezingeni eliphansi kunelifanelekile. Uma zonke izithako ze-tempura seziphekiwe, bese uzisusa epanini bese uzibeka endaweni yokubeka ucingo ukuze ukhiphe amafutha amaningi. Bese uwabeka phezu kwethawula lephepha ukuze asule.

Futhi manje ukulungiselela usoso walabo abayishumi:

• Thela i-mirin epanini elincane futhi uvumele utshwala buhlakaze ngaphansi kokushisa okukhulu. Vele uhogele isitimu esiphuma epanini ukuze wazi ukuthi utshwala buphelile noma cha. Uma isihambile, bese uthela isoso yesoya, i-dashi, noshukela ne-mirin bese ukuhlanganisa. Bese uyivumela ukuthi imile imizuzu embalwa.
• Ekugcineni, faka irayisi endishini ye-donburi. Hlela i-tempura neminye imifino phezulu, bese uthela isoso phezu kwabo.

Ividiyo

Nutrition

Ama-calories: 416kcalAmakhabhohayidrethi: 90gAmaprotheni: 11gAmafutha: 1gAmafutha agcwalisiwe: 1gI-Trans Fat: 1gI-Cholesterol: 25mgI-sodium: 826mgI-Potassium: 254mgIsikhunta: 3gUshukela: 14gVitamin A: 42IUVitamin C: 1mgI-calcium: 39mgI-Iron: 2mg

Keyword IDonburi, ilayisi elithosiwe, uShrimp

Uzame le recipe?Sazise kwakunjani!

Ungazenzela idashi usebenzisa le recipe noma noma yikuphi okunye kokufaka engikubalulile kulokhu okuthunyelwe, noma ungayithenga eshalofini.

Imifino kanye nezimfanzi kungenziwa esikhundleni sezinye izithako uma ungenayo noma ungathandi ezinye zazo.

Kufanele uzame ukwengeza impande ye-renkon lotus yaseJapane ecwebileyo uma ukwazi ngoba yengeza ngempela ukunambitheka okuyiqiniso kwesitsha!

Ilungiswa kanjani ishumi don

Abantu baseJapan bavame ukuthanda ukudla izitsha eziyishumi ngesikhathi sesidlo sasemini noma bakujabulele njengesidlo sakusihlwa esilula.

I-TenDon iyisitsha serayisi sase-Japan esilula esithathwe eqenjini elikhulu lokudla elibizwa nge-“donburi”. Ihlanganisa izithako ezifana nelayisi elisanda kuphekwa elifakwe ukudla kwasolwandle (imvamisa izimfanzi), imifino egayiwe nge-tempura batter yase ithoswa ngokujulile emafutheni emifino, futhi ifafazwe nge- tentsuyu (isoso elikhethekile le-tempura elimnandi nelinoshukela).

Ngenkathi ukulungiswa kwezithako zalesi sidlo kwenziwa ngabanye, zonke izithako zaso zihanjiswa endishini eyodwa. Futhi ngokuvamile, uqala ngelayisi uma upheka lesi sidlo (ungase ufune ukukhetha irayisi elimhlophe elinomhlwenga omfushane, njengoba lihambisana kahle nezinye izithako).

Ukwenza i-tentsuyu kudinga i-finesse ngoba kuzodingeka uyibhekisise ngokucophelela lapho upheka i-dashi, iwayini lelayisi. mirin, isosi yesoya, noshukela, bese uyivumela ibile futhi ibile imizuzu embalwa ize iqale ukuqina.

Isinyathelo sokugcina nesibucayi kakhulu ukulungiselela i-tempura.

Okokuqala, kufanele ususe igobolondo lama-shrimp noma ama-prawn, bese usika kancane imifino.

Fafaza ama-shrimp / ama-prawn kanye nemifino eqoshiwe ngofulawa, bese uyicwilisa ku-tempura batter (i-tempura batter ngokuvamile yenziwe ngofulawa we-tempura, amanzi, neqanda).

Uma ufuna ukuthola lokho okukhethekile, ukuthungwa okuhlanzekile kwe-tempura, qiniseka ukuthi ubeka izithako ze-tempura bese ushaya efrijini futhi uzithose ngenkathi kubanda.

Bese, qala ukuthosa izithako emafutheni emifino. Kwenze ngokushesha futhi ngamaqoqo amancane, bese uwakhipha epanini lokuthosa uma esephenduke igolide kancane ngombala.

Lapho zonke izithako seziphekiwe, sekuyisikhathi sokuhlanganisa i-donburi. Qala ngokubeka irayisi eliphekiwe noma elishisiwe endishini yerayisi, bese ubeka i-tempura nemifino phezu kwerayisi. Ekugcineni, cwilisa i-TenDon nge-tentsuyu sauce!

I-trinity yesithako

Umuntu angaphikisana ngokuthi izindlela zokupheka eziyishumi ziqukethe izinto ezi-3:

1. Izithako eziyinhloko
2. Izithako eziseceleni
3. Ukuhlobisa noma ukufaka imibala izithako

Izithako eziyinhloko ngokuvamile ama-shrimp (othosiwe ngokujulile), i-squid, noma i-sillago (sillaginidae).

Yini ebi TenDon?

Ibinzana ongase ulizwe ngokuvamile lithi “ebi TenDon”.

I-Ebi TenDon iyi-shrimp tempura futhi ngokwezwi nezwi isho ukuthi "isitsha sezimfanzi tempura". Idume kakhulu phakathi kwezithako ezi-3 zokudla kwasolwandle kumadon ayishumi.

Izithako eziseceleni zamadon ayishumi zibizwa ngokuthi “kakiage”, futhi zenziwe ngamagobolondo, izimfanzi ezincane, kanye nengxube yemifino ethosiwe ngokujulile.

Khonamanjalo, impande ye-lotus, impande yethanga, isitshalo seqanda (mhlawumbe isiJapane), upelepele oluhlaza we-shishito, nobhontshisi oluhlaza othosiwe kakhulu benza izithako zokuhlobisa zamadon ayishumi.

I-Tempura ngokuvamile iphekwa ngokuthosa izithako emafutheni emifino ngemva kokuwagcoba nge-tempura batter, eyenziwe ngofulawa kakolweni, iqanda eligoqiwe, namanzi.

I-tempura ibekwa ngaphezulu kwesitsha selayisi elimhlophe elisanda kuphekwa bese iyinathiswa nge-ten-tsuyu (i-tempura sauce) eyenziwe nge-dashi, ngenxa, i-mirin, ushukela, nesoso yesoya.

Funda mayelana imikhiqizo engcono kakhulu yokupheka lapho ubheka ukwenza lokhu.

Ukuze wenze i-tempura emnandi yeresiphi yamadon ayishumi, abapheki basebenzisa ufulawa we-tempura owenziwe ngokukhethekile esikhundleni sikafulawa kakolweni.

Uma kwenzeka izithako ze- ishumi-tsuyu azitholakali, ungasebenzisa i-Yamaki noma i-Kikkoman hon tsuyu noma isoso ye-mentsuyu njengokumiselela.

Okuthandayo ngukuthi lokhu Kikkoman hon rsuyu:

(buka izithombe eziningi)

Umlando weshumi don

Umlando wokuthi i-TenDon yaba kanjani ukudla kuzwelonke kwama-Japanese muhle kakhulu, unemibono eminingi ngemvelaphi yako.

Enye yemibono evelele ithi izindawo zokudlela e-Asakusa ezibizwa ngokuthi i-Sansada ne-Hashizen (etholakala e-Shimbashi) yizona ezaqala i-ten recipe craze e-Japan phakathi nengxenye yokugcina yenkathi ye-Edo (1603-1868).

Indawo yokudlela e-Shinbashi (Hashizen) ivale isitolo ngemuva kokuphakela abantu bendawo iminyaka engaphezu kuka-400 ngokudla okuhle kanye nenkonzo enhle. Kodwa-ke, i-Sansada isalokhu isebhizinisini futhi manje ibambe irekhodi lomhlaba lokuba yindawo yokudlela ye-tempura endala kulo lonke elase-Japan.

Enye inkolelo-mbono ithi indawo yokudlela e-Kanda ebizwa ngokuthi i-Nakano kanye nenye ese-Asakusa ebizwa ngokuthi i-Daikokuya yizona eziqale ukunikeza abaxhasi babo izitsha eziyishumi, kodwa bakwenze lokho kamuva kakhulu ngesikhathi se-Meiji (1868-1912).

Njengezindawo zokudlela ezi-2 ezedlule, isiphetho sika-Nakano e-Kanda sagcina sifana ne-Hashizen e-Shinbashi futhi savala isitolo ekuqaleni kwekhulu lama-21. Kodwa futhi, i-Daikokuya iqinile futhi isebhizinisi kuze kube yilolu suku.

Iresiphi yesosi yabo ye-tempura iseyile abayisebenzisayo namuhla futhi yadalwa emuva ngo-1887.

Ngaphezu kwalokho, kunemibono eminingi mayelana nemvelaphi ye-tempura.

Umsuka we-tempura (Isithako esiyinhloko samadon ayishumi)

Awukwazi ukukhuluma ngama-don ayishumi ngaphandle kokusho i-tempura, njengoba iwukuphela kwe-topping eningi ekuphekeni kwamadon ayishumi.

Ithiyori ekhona ngeyokuthi igama elithi “tempura” lisuselwa egameni lesiPutukezi elithi “tempero”, okusho ukuthi “izinongo” noma “izinongo” lapho lihunyushwa esiNgisini.

Ngokwezinganekwane, umpheki waseJapane owake wasebenzela isigodlo sezithunywa zevangeli ezingumKristu ongumPutukezi eJapane wayevame ukubaphekela ukudla futhi ubezwe bebiza igama elithi “tempero” lapho besebenza ekhishini.

Umlando ukhumbula izitsha ezithosiwe ezenziwe ngofulawa werayisi, ezazifana ne-tempura eyaqala enkathini yeNara (710-794 AD) kanye ne-Heian Period (794-1185 AD). Nokho, akekho oqinisekile ukuthi kwasetshenziswa izimfanzi noma ezinye izilwane zasolwandle ukuze kwenziwe.

Uhlobo lwakudala lwe-tempura olwaziwa nge-Nagasaki tempura lwavela kamuva ngesikhathi se-Edo ngekhulu le-16 AD.

Phela, i-Nagasaki tempura nayo isuselwa ku-Nanban-ryori, okungokomlando eyasuka ezingxenyeni ezinhle zokudla kwamaPutukezi.

Isifunda sase-Nagasaki sinokubaluleka okubalulekile uma ukhuluma nge-tempura ne-Nagasaki tempura ngoba lesi sifunda sithonywe kakhulu isi-Portuguese. Lokhu kungenxa yenqubomgomo yezangaphandle yokuzihlukanisa kahulumeni waseJapan yeNkathi ye-Edo, ngakho amazwe aseNtshonalanga avunyelwa ukumisa echwebeni laseNagasaki.

Uma kuqhathaniswa ne-tempura esiyidlayo namuhla, i-Nagasaki tempura yayiyi-fritter, njengoba yayiphekwe ngofulawa wesinongo.

I-Nagasaki tempura yethulwa okokuqala esifundeni saseKansai eNtshonalanga Japan ngekhulu le-16 futhi ngekhulu le-17, yaziwa ngokuthi iKamigata tempura. I-Kamigata iyisifunda esibhekisa edolobheni laseKyoto nase-Osaka.

Iningi lezithako zeKamigata tempura yimifino ethosiwe, futhi abapheki bakhetha ukusebenzisa uwoyela wesesame noma amafutha e-soya lapho uyithosa esikhundleni samafutha esinqumelo avamile. Njenge-Nagasaki tempura, nayo yayithosiwe ngofulawa wesinongo.

Ngakolunye uhlangothi, i-Kamigata tempura nayo yethulwa esifundeni saseKanto (kuhlanganise ne-Edo - iTokyo yanamuhla) eMpumalanga Japan phakathi nekhulu le-17.

E-Nihonbashi, izitendi zasemgwaqweni zaqala ukuvuleka eduze nosebe lomfula nemakethe yezinhlanzi, futhi zanikeza izinhlanzi ezithosiwe nezimfanzi. Lapho isithandwa abantu bendawo, yabe isisakazekela ezweni lonke futhi kamuva yabizwa ngokuthi “Edomae tempura,” noma i-tempura yohlobo lwaseTokyo ngolimi lwanamuhla.

Ngesikhathi se-Meiji, abapheki banqume ukuqeda ufulawa wezinongo owawusetshenziswa ekuqaleni ukupheka i-Nagasaki tempura ukuze banikeze amakhasimende ukunambitheka okusha.

I-tempura yase-Edomae yadliwa ngesithombo esigayiwe ngesosi yokudipha eyenziwe ngokukhethekile eyenza konke ukuzizwisa kwaba ngcono nakakhulu.

Kwakumaphakathi nekhulu le-18 lapho i-Edomae tempura yafana kakhulu ne-tempura yethu yamanje enambitheka kakhulu.

Ekuqaleni kwekhulu le-19, ezinye zezitolo zasemgwaqweni (i-Hashizen noma i-Sansada) zaqala ukubeka i-tempura elayisi (kodwa hhayi ezitsheni zelayisi) futhi zathela i-tempura sauce phezu kwayo.

Ngaleso sikhathi abantu babeyibiza ngokuthi i-ten don, futhi kwazalwa u-don oyishumi.

Ezinye izindawo zokudlela zama-Japanese zinikeza uhlobo oluphezulu lwe-don dish ebizwa ngokuthi i-“Jo TenDon.” Lolu hlobo olukhethekile lwe-TenDon luphekwe ngemfanzi enkudlwana ethosiwe, noma ngezinye izikhathi i-conger eel.

Ngaphandle kuka-jo TenDon ngenxa yokuthi usekilasini lakhe, kunezinhlobo zokupheka ze-tendon, ezihlanganisa:

• I-Shio tendon
• Kakiagedon
• I-Tentamadon
• Nabanye abaningi

Ngokungafani nezinye izitsha ze-TenDon, ithenda ye-shio inongwe ngosawoti olula esikhundleni samasoso e-tempura axakayo.

Ngaleso sikhathi, i-kakiagedon iyisidlo se-TenDon esinengxube yezimfanzi ezincane, imifino, negobolondo elibizwa ngokuthi “kakiage.”

Ekugcineni, i-tentamadon i-tempura nje efakwe emaqandeni aqothuliwe yabe isithosiwe ngokujulile.

Izindawo zokudlela e-Japan ezinikezela ngezidlo eziyishumi

Kunezindawo zokudlela eziningi zaseJapan ezinikeza amadonki ayishumi.

Phakathi kwazo kukhona izindawo zokudlela zeSoba (i-buckwheat noodle), I-Gyudon, namaketango ayishumi ezindawo zokudlela.

Isizathu sokuthi kungani izindawo zokudlela ze-soba zinikeza i-TenDon ukuthi isebenzisa i-dashi ukwenza ama-soba noodle futhi i-dashi iphinde isetshenziswe uma kwenziwa i-tendon. Kodwa-ke, balinganisela inani lezimfanzi abazengeza ezitsheni zabo eziyishumi ze-don ukuze bafinyelele ku-2. Isizathu salokho kungenxa yokuthi i-ten don iwukudla nje okungeziwe esitsheni sazo esikhulu, okuyi-noodle noma i-soba.

Mhlawumbe indawo yokudlela edume kakhulu e-Japan Isibungu. Inegatsha cishe kuzo zonke izifunda zaseJapane!

Zama ama-don ayishumi ezindaweni zokudlela zama-Japanese

Uma uhlela ukuvakashela e-Japan, faka ukudla endaweni yokudlela yamadon ayishumi ohlelweni lwakho lohambo, njengoba lena kuyindlela enhle yokuzwa nokuqonda isiko lesi-Japanese.

Nokho, uma ungakwazi ukuvakashela e-Japan nganoma yisiphi isizathu, vele uthenge i-hontsuyu noma isoso ye-mentsuyu futhi uyijabulele ekhaya.

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.