Furon Furon Yammacin Japan (Buta Niku No Mushimono) Abincin girke-girke

Jakadan kasar Japan mai turbaya, wanda aka fi sani da "buta niku no mushimono," shi ne cakuda naman alade mai naman alade, da 'yan namomin kaza, ginger, tafarnuwa, da albasarta kore. An yi amfani da shi ne kawai tare da soya miya, sake, da kuma sauti. Za a iya amfani da man fetur da kuma yankakken albasarta da zafin amfani da su kamar yadda aka yi amfani da su.

Buta niku no mushimono ita ce tasa wadda ta tunatar da ni da wani nau'in kayan gargajiya na kasar Cantonese wanda mijinta ya yi sau ɗaya tare da naman alade, namomin kaza, da gishiri da barkono. Yana da tasa da za a iya yin amfani da shi tare da shinkafa da kayan marmari a gefe don ƙirƙirar abinci mai sauƙi da sauki. Yana da matukar dan-haushi.

Abin da Kayi Bukatar

• 3/4 laban / 300g alade (durƙusad da ƙasa)
• 3 shiitake (sabo ne ko dried)
• 1 tablespoon
• tafarnuwa (yankakken)
• 1 tsirrusin albasa mai kore
• 1 teaspoon Ginger (yankakken ko grated)
• 1 tablespoon
• Soya Sauce
• 2 tablespoons sake
• 1 teaspoon sesame man (da karin don drizzle a kan ƙãre alade steamed)
• 1 / 4-1 / 3 teaspoon gishiri
• 1/8 teaspoon barkono barkono (dandana)
• 2 tablespoons dankalin turawa, sitaci (canza tare da masara sitaci)

Yadda za a yi shi

1. Idan kana amfani da shiitake dried, a cikin ƙaramin kwano ƙara ruwa (ko ruwa mai zafi idan ka gajere a lokaci), sannan ka jiƙa da namomin kaza har sai an sake gina (kimanin minti 30 ga ruwan sanyi, ya fi guntu don ruwan zafi). Matsi wuce haddi ruwa daga sake gina namomin kaza.
2. Cire mai tushe daga namomin kaza, sannan kuma sara. Ƙara zuwa babban kwano.
3. A halin yanzu, nada alade ta naman alade ta amfani da baya (ko marar lahani) na wuka don tayar da ita. Ƙara nama ga babban kwano tare da yankakken namomin kaza.

1. Gasa tafarnuwa da albasarta kore, sa'an nan kuma ƙara wa tasa da naman alade. Ajiye wasu albasarta kore don ado.
2. Idan kana yin amfani da ginger, sai ku kori fata daga ginger kuma ku yanke fin, ko grate. A madadin haka, yi amfani da tsattsauran ginger da aka samu a cikin shambura. Ƙara wannan zuwa gauraye nama.
3. Mix a soya sauce, sake, sesame man, gishiri, da kuma barkono baƙar fata. Yayyafa sitaci dankalin turawa (ko masarar masara) a kan cakuda nama kuma kuyi amfani da hannayen hannu.
4. Shirya steamer kuma fara ruwan tafasa. Shafe cakuda nama a cikin 2 ko 3 kananan patties, dangane da girman ku, kuma sanya su a kan farantin karfe.
5. Sanya farantin a cikin steam da tururi dafa don minti 10 zuwa 15 a kan zafi mai zafi har sai an dafa nama ta hanyar da juices ke gudana.
6. Sanya siffofi da kuma ado tare da karin sassan sesame (na zaɓi), da yankakken koren albasarta.

Za a iya amfani da wannan naman alade mai naman alade a matsayin appetizer, ko za a iya adana shi don tukunya ta hanyar yin amfani da ƙananan nama. Har ila yau, wani abu ne mai mahimmanci ga bento lunches japona .

Musamman Musamman:

• Steamer

Tushen girke-girke:

Gwada wajaɗɗen kayan gwaiwa mai tsabta a cikin bututu, samuwa a kasuwa a Japan ko kasuwanni na Asiya.

Yankakken namomin kaza ne mai kayan aiki na Japan da mahimmanci don ci gaba da ajiya.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	248
Total Fat	13 g
Fat Fat	4 g
Fat maras nauyi	5 g
Cholesterol	74 MG
Sodium	288 MG
Carbohydrates	7 g
Fiber na abinci	1 g
Protein	24 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)