Umhlahlandlela Ophelele ka-Yosenabe: Ukuthi Iyini, Ilungiswa Kanjani, nokunye

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe ngoNovemba 2, 2022

I-Nabemono (鍋物, な べ物, nabe “ibhodwe lokupheka” + mono “into noma izinto, into, udaba”) noma ebizwa nje ngokuthi i-nabe, isho izinhlobonhlobo zezitsha zebhodwe elishisayo lase-Japan, elibuye laziwe ngokuthi yisitsha sebhodwe elilodwa.

I-Yosenabe iyisitsha sebhodwe esishisayo saseJapane esivela ezindaweni zokudoba zaseJapane. Yenziwe ngezithako ezihlukahlukene, ngokuvamile ukudla kwasolwandle, imifino emisha, ne-tofu eqinile. Isitsha siphekwa ngomhluzi obizwa ngokuthi "dashi" owenziwe ngezimila zasolwandle ezomisiwe kanye nama-bonito flakes.

Ake sibheke umlando we-yosenabe, izithako, nendlela yokuyilungisa.

Bheka incwadi yethu entsha yokupheka

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

Yizame mahhala nge-Kindle Unlimited:

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Uyini uJosefa?

I-Yosenabe iyisitsha sebhodwe elishisayo eladabuka e-Japan. Igama elithi “yose” lisho ukuhlanganisa noma ukuhlanganisa, kanti elithi “nabe” lisho imbiza. Ngakho, i-yosenabe ngokuyisisekelo isho ibhodwe lezithako ezixubile.

Izithako

I-Yosenabe iyisidlo esikhulu esakhiwe ngezithako ezihlukahlukene, ngokuvamile ukudla kwasolwandle nemifino emisha. Isidlo silula kakhulu ukusilungiselela, futhi kunezinhlobo eziningi zezithako ezingafakwa kuso. Ezinye zezithako eziyisisekelo zifaka:

• I-tofu eqinile
• Inyama (inyama yenkomo, inkukhu, noma ingulube)
• Ukudla kwasolwandle (izimfanzi, ama-squid, ama-scallops, ama-clams, njll.)
• Imifino emisha (iklabishi, izaqathe, amakhowe, njll.)
• Isitoko noma dashi (Isobho laseJapan)
• I-soy sauce noma i-miso paste (yokunambitha)
• I-tare sauce (uhlobo lwe-sauce yokucwilisa)

Ukulungiselela

Ukuze wenze i-yosenabe, uletha ibhodwe elikhulu ledashi noma isitokwe sibile. Khona-ke, ufaka izithako ebhodweni futhi uzivumele zipheke imizuzu embalwa. Isitsha sivame ukuphakelwa ngesosi yokudipha ebizwa ngokuthi umsebenzi, eyenziwa ngokuhlanganisa isoso yesoya, i-mirin, i-sake, noshukela.

Izinhlobo Ezihlukene zikaYosenabe

Kunezinhlobo eziningi ezahlukene ze-yosenabe, ngayinye enesethi yayo yezithako kanye nephrofayili ye-flavour. Ezinye zezinhlobo ezidume kakhulu zihlanganisa:

• I-Seafood yosenabe: Le nguqulo yesitsha yenziwe ngezinhlobonhlobo zokudla kwasolwandle, okuhlanganisa izimfanzi, ama-squid, ama-scallops nama-clams.
• Yosenabe yemifino: Le nguqulo yesidlo yenziwe ngemifino emisha ehlukahlukene, ehlanganisa iklabishi, izaqathi namakhowe.
• I-Miso yosenabe: Le nguqulo yesitsha inambithelwe nge-miso paste, okuyenza ibe nephunga elimnandi, elimnandi.
• Inkukhu yosenabe: Le nguqulo yesidlo yenziwe ngenkukhu kanye nezinhlobonhlobo zemifino emisha.

The Ultimate Comfort Food

I-Yosenabe iyisidlo esidumile eJapane, futhi ngesizathu esihle. Kuyisidlo esinenhliziyo, esigcwalisayo esilungele ubusuku obubandayo basebusika. Isidlo futhi kulula kakhulu ukusenza, ngakho-ke kuyisinqumo esihle sesidlo sakusihlwa samasonto onke.

Ngakho-ke, uma ufuna ukudla okusha, okulula ukukupheka ongakwengeza eqoqweni lakho leresiphi, zama i-yosenabe!

Umlando Ka-Yosefu

U-Yosenabe ube khona amakhulu eminyaka futhi uguquke ngokuhamba kwesikhathi. Ekuqaleni, kwakuyisidlo esilula esenziwe ngemifino kanye nezilwane zasolwandle. Namuhla, kunezinhlobo eziningi ezihlukahlukene ze- yosenabe, ngayinye enezithako zayo eziyingqayizivele nezindlela zokuzilungiselela.

I-Tare Sauce e-Yosefu

Ngokungafani nezinye izitsha zamabhodwe ashisayo, i-yosenabe ayiphakelwa nesoso yokudipha. Kunalokho, i-sauce ihlanganiswa nezithako ebhodweni. Isoso, ebizwa ngokuthi “tare,” yenziwa ngesoso yesoya, i-miso, noma ezinye izithako, kuye ngokuthi hlobo luni lweyosenabe eyenziwayo. Isoso ye-tare yiyona eyenza i-yosenabe inambitheka eyingqayizivele.

U-Yosenabe (Ibhodwe Elishisayo)

I-Yosenabe iyisitsha sebhodwe elishisayo laseJapane esiyinhlanganisela yezithako ezihlukahlukene eziphekwe ebhodweni lobumba. Isitsha siqanjwe ngenqubo yokuhlanganisa izithako ezahlukene, ebizwa ngokuthi "yose." Isitsha saziwa nangokuthi nabe, okusho ukuthi “ibhodwe” ngesiJapane.

Indlela Yokulungiselela u-Yosefu

Ukulungiselela i-yosenabe kulula kakhulu futhi kuqondile. Nansi indlela ongayilungiselela ngayo:

• Okokuqala, lungisa izithako ngokuzisika zibe izingcezu ezilingana ne-bite. Ungasebenzisa ummese noma ithuluzi lasekhishini elibizwa ngokuthi “i-nakiri” ukuze usike izithako.

• Okulandelayo, ulethe ibhodwe elikhulu lesitoko sedashi emathunjini. Ungasebenzisa iphakheji yesitoko se-dashi noma uzenzele eyakho ngokuhlanganisa ama-bonito flakes omisiwe, i-kombu, namanzi.

• Uma isitokisi sesibila, engeza izithako ebhodweni. Qala ngezithako zenhliziyo, njengenyama nemifino yezimpande, bese wengeza izithako ezintekenteke, njengokudla kwasolwandle nemifino enamaqabunga, kamuva.

• Vala ibhodwe bese uvumela izithako zipheke imizuzu embalwa. Isikhathi sokupheka sizoncika ohlotsheni lwezithako ozisebenzisayo. Isibonelo, ukudla kwasolwandle kanye nenyama egayiwe kuzopheka ngokushesha kunemifino eqinile.

• Uma izithako sezivuthiwe, thela i-sauce yokucwilisa phezu kwesitsha futhi uphake etafuleni. Ungakwazi futhi ukwengeza izithako eziqinile, ezifana ne-tofu noma i-udon noodle, ebhodweni futhi uzivumele zipheke imizuzu embalwa ngaphambi kokukhonza.

Izithako kanye Nokushintshwa

Izithako ezisetshenziswa ku-yosenabe zingahluka kuye ngohlobo lwesitsha osenzayo. Nazi ezinye zezithako ezijwayelekile ezisetshenziswa ku-yosenabe:

• Ukudla kwasolwandle: ama-shrimp, ama-squid, inhlanzi, ama-scallops, ama-clams
• Inyama: inkukhu, ingulube, inyama yenkomo
• Imifino: amakhowe, i-tofu, iklabishi ye-napa, izaqathe, i-daikon radish, ama-scallions
• I-Sauce yokucwilisa: i-soy sauce esekelwe "i-tare" noma i-miso-based sauce

Uma ukhathazekile ngokuqukethwe kwamafutha enyameni noma ekudleni kwasolwandle, ungawafaka esikhundleni se-tofu noma eminye imithombo yamaprotheni esekelwe ezitshalweni. Ungakwazi futhi ukufriza i-tofu ngaphambi kokuyisebenzisa ku-yosenabe ukuze ukhulise ukuqina nokuthungwa kwayo.

Ukukhonza Nokudla u-Yosefu

U-Yosenabe ujwayele ukuphakelwa etafuleni, futhi wonke umuntu angakwazi ukuzisiza ezithakweni. Nanka amathiphu okuthi ungadla kanjani yonkenabe:

• Sebenzisa izinti noma imfoloko ukuze ubambe izithako ebhodweni.
• Cwilisa izithako ku-sauce yokucwilisa ngaphambi kokuzidla.
• Ungakhathazeki ngokusika izithako zibe izingcezu ezinhle. I-Yosenabe iyisitsha se-rustic, futhi izithako zingasikwa zibe izingcezu ezincane noma ezinkulu kuye ngokuthanda kwakho.
• Uma izithako zibonakala ziqinile noma zingaphekiwe kahle, sebenzisa ummese noma ithuluzi lasekhishini ukuze uzinqume zibe izingcezu ezincane futhi uzivumele zipheke imizuzu embalwa eyengeziwe.

I-Yosenabe iyisidlo esithinta inhliziyo esilungele isimo sezulu esibandayo noma ubusuku obupholile. Zama ukusenza ekhaya futhi ujabulele ukuhlukahluka kokunambitheka nokuthungwa kuhlanganiswe esitsheni esisodwa. Ungakhohlwa ukwabelana ngendalo yakho ye- yosenabe ezinkundleni zokuxhumana ngokuchofoza isikhangiso se-Pinterest, Facebook, noma Twitter ngezansi.

Indlela Yokulungiselela u-Yosefu

Ukulungisa i-yosenabe kuwumsebenzi omncane, kodwa kulula uma unamathuluzi nezithako ezifanele. Nakhu okudingayo:

• Ibhodwe elikhulu noma i-donabe (ibhodwe lobumba) ukupheka isitshulu
• Isitofu esiphathekayo (njenge-Iwatani propane burner) ukushisisa ibhodwe
• I-spoon slotted ukususa izithako ebhodweni
• I-fine-mesh strainer yokuhluza i-dashi
• Izinhlobo ezahlukene zokudla kwasolwandle (njenge-Manila clams, scallops, nezimbaza)
• I-tofu eqinile, isikwe ibe yizicucu eziphakathi
• Izinkukhu zamathanga, zisikwe zibe izingcezu ezincane
• Imifino (njengeklabishi le-Napa, amaqabunga e-chrysanthemum, namakhowe anoki)
• I-Awase dashi (isobho elenziwe nge-kombu ne-katsuobushi)
• Isoso lososo
• Sake
• U-anyanisi oluhlaza, osikiwe
• I-Yuzu noma ilamula, lisikiwe
• I-Shichimi togarashi (ingxube yesi-Japanese yezinongo eziyisikhombisa)

Izinyathelo Zokuhlangana Nokupheka u-Yosenabe

Uma usunawo wonke amathuluzi adingekayo kanye nezithako, sekuyisikhathi sokuqala ukulungisa nokupheka:

1. Sika imifino ibe yizicucu ezilingana nokuluma bese uyibeka eceleni.
2. Shisisa ibhodwe noma donabe phezu komlilo ophakathi bese wengeza i-dashi, isoso yesoya, ne-sake.
3. Faka inkukhu nezilwane zasolwandle ebhodweni futhi uziyeke zipheke imizuzu embalwa zize ziqede.
4. Faka imifino ebhodweni futhi uyiyeke ipheke imizuzu embalwa ize ithambile.
5. Faka i-tofu ebhodweni uliyeke lipheke imizuzu embalwa lize lishise.
6. Uma konke sekuvuthiwe, susa ibhodwe emlilweni futhi uliyeke lihlale imizuzu embalwa ukuze liphole kancane.
7. Phaka i-yosenabe ezitsheni ngazinye, ezihlotshiswe ngo-anyanisi oluhlaza osikiwe, i-yuzu noma ulamula, kanye ne-shichimi togarashi.

Amathiphu Osenabe Omkhulu

• Sebenzisa ingxube yokudla kwasolwandle kanye nenyama ukuze wengeze ukunambitheka okuhlukile kanye nendlela yokwenza esitsheni.
• Sika izithako zibe ngamasayizi afanayo ukuze uqinisekise ukupheka.
• Sebenzisa imifino ehlukahlukene ukwengeza umbala nokudla okunomsoco esitsheni.
• Sebenzisa i-dashi yekhwalithi ephezulu ukuze uthuthukise ukunambitheka kwesitshulu.
• Ungapheki kakhulu izithako, njengoba zizoba mushy futhi zilahlekelwe ukuthungwa kwazo.
• Jabulela i-yosenabe ngendishi yerayisi elishisayo nobhiya obandayo noma i-sake.

Ukumatanisa no-Sake no-Mio

I-Sake isiphuzo sotshwala esiyingqayizivele esikhiqizwa ukuvutshelwa kwerayisi. Inqubo yokukhiqiza ihilela isikhunta esibizwa ngokuthi i-koji, esiza ukuguqula isitashi erayisi sibe ushukela. Izinga lokupholisha irayisi kanye nohlobo lwerayisi olusetshenzisiwe yizinto eziyinhloko ezinquma iphrofayili yokunambitheka kwe-sake. Kunezinhlobo ezahlukene zama-sakes, kusukela kuma-rice ahlanzekile kuya kuma-sparkling.

Ukumataniswa kwe-Sake kufana nokumataniswa kwewayini, lapho inhloso kuwukuthola ukulingana okuphelele phakathi kwezinambitheka zokudla nesiphuzo. Kodwa-ke, ukubhanqa kwe-sake kudinga ukunakwa okwengeziwe emininingwaneni ngenxa ye-flavour eyinkimbinkimbi futhi eyingqayizivele ye-sake.

Kungani i-Mio ihambisana kahle no-Yosenabe

I-Mio iyisizathu esikhazimulayo esituswa kakhulu i-yosenabe. Inephrofayili ye-flavour emnandi nenambithekayo eveza okuhle kakhulu ezithakweni ze-yosenabe. Nazi ezinye izizathu zokuthi kungani i-Mio ifanelana kahle ne-yosenabe:

• I-Mio inephrofayili ye-flavour enhle futhi ethambile engaweqi amandla okunambitheka kokudla.
• Isici esicwebezelayo se-Mio sengeza into eqabulayo nebandayo esitsheni esishisayo se-yosenabe.
• I-Mio iqukethe inani eliphansi lotshwala uma liqhathaniswa ne-sakes evamile, okwenza kube lula ukuphuza nokujabulela nabangani.
• Ushukela nezinto ezivubelayo e-Mio zihambisana nokunambitheka okumnandi kwe-yosenabe.

Indlela Yokukhonza Futhi Udle u-Yosenabe

Uma kuziwa ekunikezeni i-yosenabe, kubalulekile ukwenza isilungiselelo esifanele. Nawa amanye amathiphu ukuze uqale:

• Sebenzisa ibhodwe elikhulu lobumba ukupheka i-yosenabe futhi uyiphake maphakathi netafula.
• Qiniseka ukuthi unenqwaba yezinti nezitsha zawo wonke umuntu.
• Uma unethuluzi lebhodwe elishisayo likagesi, lisebenzise ukuze ugcine i-yosenabe ishisa ngesikhathi sokudla.
• Beka imifino efakwe emanzini anosawoti kanye nelayisi elimhlophe njengezitsha zaseceleni.

Ukuhlukanisa kanye Nokukhonza

I-Yosenabe iyisidlo somphakathi, ngakho-ke kubalulekile ukukuphaka ngendlela ezothokozelwa yiwo wonke umuntu. Nazi izinyathelo ongazilandela:

• Qala ngokungeza izithako ebhodweni ngezingqimba, uqale ngokudla okuqinile (njengenyama nemifino yezimpande) futhi uqedele ngokuthambile kakhulu (njengokudla kwasolwandle nemifino enamaqabunga).
• Uma i-yosenabe isivuthiwe, sebenzisa ilebula ukuze uyihlukanise zibe izitsha ngazinye.
• Qinisekisa ukuthi wonke umuntu uthola inhlanganisela enhle yezithako kanye nomhluzi onephunga elimnandi.
• Khonza imifino efakwe emanzini anosawoti kanye nelayisi eceleni ukuze ulinganise ama-flavour.

Ejabulela u-Yosefu

Manje njengoba usune-yosenabe yakho phambi kwakho, sekuyisikhathi sokumba! Nawa amathiphu okujabulela lesi sidlo esimnandi:

• Sebenzisa izinti zakho ukuze ukhethe izithako ofuna ukuzidla.
• Ungesabi ukuhlanganisa futhi ufanise ama-flavour ahlukene kanye nendlela yokwenza.
• Zama ukufaka izithako zakho enhlanganisweni yesoso yesoya nedashi ukuze uthole ukunambitheka okwengeziwe.
• Uma ufuna ukwengeza ubumnandi ku-yosenabe yakho, zama ukufaka ubhatata osikiwe noma u-kabocha squash.
• Qhubeka wengeza izithako ebhodweni njengoba udla ukuze ugcine ukudla kuqhubeka isikhathi eside.
• Uma ungaqiniseki ukuthi wenzeni, cela isiqondiso kubantu abaseduze kwakho. I-Yosenabe iyisidlo somphakathi, ngakho sihloselwe ukuthi nijabulele ndawonye.

Isiphetho

Ngakho-ke usunakho, umlando we-yosenabe, isitsha sebhodwe elishisayo laseJapane elilungele ubusuku obubandayo basebusika. Kulula ukulenza futhi lilungele isidlo sakusihlwa saphakathi neviki. Ngethemba ukuthi ufunde okuthile okusha namuhla futhi awukwazi ukulinda ukukuzama!

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.