A cikin kayan abinci na Japan , an yi kifi ko ƙuƙun kifaye shine abincin da ya dace tare da abubuwan dandano da suka bambanta ga kowace iyali, amma ana amfani da ita a gidajen cin abinci. A cikin Jafananci, a wasu lokutan ana kiransa kizakana , nitsuke , ko sakana no nimono . Ana amfani da waɗannan kalmomin a cikin lokaci.
Biyu daga cikin hanyoyin da suka fi dacewa don karfafawa kifin kifi ne tare da miso (soyayyen waken soya) ko soya sauce (shoyu), amma mai yiwuwa ya fi dacewa. Dangane da gidan dafa abinci ko shugaban, soyayyen kiya da aka yayata za su kasance a cikin dadi da dandano dangane da hadewa da sinadaran.
Sau da yawa, ana amfani da irin kayan da ake amfani da su a cikin ƙwayar kifi da ƙanshi da ƙanshi na kifi ko ƙari. Alal misali, abubuwan dadi da yawa na soyayyen miya da ƙanshi daga sukari da kuma mirin za su iya rufe duk wani yiwuwar "fishy-ness".
Ɗaya mai mahimmanci don simfering ko ƙarfafa kifaye, musamman ma lokacin dafa abinci tare da kifi mai ƙanshi mai karfi, shine a wanke kifi mai kyau da ruwan zafi kafin a dafa shi. An zuba ruwa mai zafi a kan kifayen kifi, jiki yana canzawa zuwa launin fatar launin toka, sa'annan an cire kifi nan da nan. Ma'anar wannan mataki ba shine ka dafa kifi ba, amma don kusan wanke shi. Wannan ruwan zafi mai sauƙin wanka yana taimakawa wajen rage kyawawan kifi da aromas.
Har ila yau, mahimmanci a lokacin da yake yin gyaran kofa ko abinci, shi ne yin amfani da murfin jakar Jafananci, wanda aka sani da otoshibuta. An yi yawancin itace ne, ko da yake akwai wasu lids da aka yi daga bakin karfe ko silicone. Ƙanananta ya fi ƙasa da na tukunyar ƙwallon ƙwallon don kada murfin ya yi daidai a cikin tukunya kuma yana tsaye a kai tsaye a kan abincin da ake yiwa, maimakon rufe dukan tukunya kamar yadda murfin da yake gani zai yi.
Otoshibuta yana taimakawa wajen ƙara yawan zafi a cikin tukunya da kuma dafa abinci mafi kyau. Har ila yau yana yaduwar ruwa mai sauƙi a hankali, yana hana saman abinci daga bushewa, kuma yana taimaka wajen rage ruwa. Za'a iya yin gyaran gyare-gyare ta hanyar yanke wani takalmin aluminum tare da ƙananan ramuka, ko kuma kawai amfani da murfi zuwa karami da tukunya fiye da wanda aka yi amfani da shi don dafa wannan tasa.
Shawarwarin girke-girke: Abubuwa guda biyu masu sinadarai don wannan abin tunawa da tunawa (maguro no nitsuke) girke-girke yana da yalwar ginger, da kuma ale soda. Wadannan nau'o'i biyu sun hada da dandano mai dadi da kayan dadi da kuma dadi wanda yayi marmari sosai tare da dadin dandano na naman soya. Gwada gwadawa tare da dadin dandano na soda, irin su lemun tsami-lemun tsami ko cola.
Musamman na Musamman: Gyara Tsallaka ko Otoshibuta
Abin da Kayi Bukatar
- 1 tuna tuna (sashimi grade maguro, kimanin 1/2 zuwa 3/4 fam)
- 1 kofin ruwa (zafi mai zafi, wanke kifaye)
- 1/3 kofin
- Soya Sauce (Shoyu)
- 1/2 kofin sake
- 2 tablespoons
- mirin
- 2 teaspoons sugar (launin fari)
- 8-10 oganci Ginger ale (game da 3/4 na 12 12 na soda na soda)
- 2 sassa ginger (sabo, game da 2 inci kowane yanki)
Yadda za a yi shi
- Sanya kifi mai kyau a cikin zurfin tasa kuma zuba ruwa mai zafi a kan kifi. Cikin jiki na waje ya zama dan kadan-fari. Nan da nan cire kifi daga ruwan zafi ko magudana.
- Koma, kifi a cikin kwandon nama.
- Cire waje na fata na Ginger. Grate rabi na ginger da kuma yanki sauran a cikin matakan wasa.
- A cikin tukunyar tukunya, ƙara soya sauce , sake, mirin, sugar, ginger ale, da ginger. Ku zo zuwa tafasa a kan matsakaici - zafi mai zafi, sannan ku rage simmer.
- Daɗa kifaye mai fadi, sanya murfi (otoshibuta) akan kifi, kuma simmer for 1 hour.