Gwanar da Gwanar Gishiri Chirashi Sushi Da Balsamic Soy Sauce

Gishiri da Jafananci mitsuba herb chirashi sushi su ne sushi shinkafa tare da kwanon rufi dafa nama, gwangwani kwai yolk guda, da yankakken matsuransu da kuma ginger, wanda dukkansu suka shafe tare da balsamic vinegar soya miya dressing. Yana da wani zamani fusion mixed sushi shinkafa girke-girke da za ku so a farkon ciji. Ginger da hatsi tare da balsamic soya sauce suna daɗaɗɗa. Za ku sami wannan girke-girke sauki shirya da ban sha'awa!

Abin da Kayi Bukatar

• 1 kwai
• 1 kofin / 150 grams / 6 ozaji dafa nama (cubed)
• Gishiri da barkono baƙi don dandana
• 3 tablespoons
• man zaitun don kwanon rufi frying
• 2 ɗawainiyar dafaren shinkafa mai tsabta (ko
• Brown shinkafa )
• 2.6-ounce kunshin Sushinoko (foda sushi vinegar mix)
• 1 stalk mitsuba (shuke-shuke na Japan, na iya maye gurbin ruwa ko cilantro)
• 2 teaspoons sabo ne Ginger (yankakken)
• Ga Balsamic Soy Sauce:
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoon
• Soya Sauce
• Dash na baki barkono

Yadda za a yi shi

1. Idan baku da shinkafa shinkafa a hannunku, ku shirya rassan shinkafa 4 da shinkafa na shinkafa. Don shirya dafa shinkafa a kan kuka, bi wadannan umarnin .
2. Yi shinkafa shinkafa. Yin amfani da shinkafa mai dumi, a haɗuwa da kyau a cikin Sushinoko iri da ake amfani da shi da ake amfani da sushi vinegar tare da amfani da gefen shinkafa da shinkafa tare da motsa jiki mai shinge. Lura, kayan kunya na 2.6 na Sushinoko powdered vinegar mai tsami zai iya amfani da su zuwa kakar 4 dafa abinci na shinkafa (kimanin 1 kofin dafa shinkafa ta aiki).

1. A cikin karamin tukunya, ruwan zafi a kan matsakaiciyar zafi mai zafi da kuma tafasa da kwai. Zai ɗauki kimanin minti 8 zuwa 10 don yaro ya dafa. Cire kwai daga ruwa kuma bar shi sanyi. Kwankwatar da harsashi, ajiye jakar kwai don jin dadin daga baya, sa'annan ya rushe gwaiduwa a cikin ƙananan rami tare da cokali mai yatsa.
2. Yayin da kwai yana dafa abinci, shirya bansamic soya sauce. A cikin karamin tukunya zafi balsamic vinegar da soya miya a kan matsakaici zafi har warmed. Ƙara dash na barkono baƙar fata kuma an ajiye shi don kwantar da hankali.
3. Chop mitsuba ganye (ko watercress ko cilantro). Gashi ginger a cikin kananan matakan da za a yanka a cikin kananan kwakwalwa cikin kananan cubes. Ajiye.
4. A cikin kwanon rufi na frying, mai zafin man zaitun a kan matsakaici-zafi mai zafi da kuma dafa shi har zuwa matsakaici. Koma game da minti 6 zuwa 7 a gefe na farko, sa'annan ku juyo da kuji kuma ku dafa don wani minti 4 zuwa 5. Ka bar hutun nama don kimanin 3 zuwa 5 da minti kafin slicing da katsewa da nama. Ta hanyar barin steak don hutawa ku bari masu juices su koma cikin nama don nama, mai nama m.
5. Idan ka fi so, buɗa wasu daga cikin naman alade na balsamic a kan yankakken yankakken don ba da damar cike da nama. In ba haka ba, za a iya kwantar da soya mai yisti da balsamic a kan chirashi sushi kafin yin hidima.
6. Haɗa rashi sushi. A kan farantan mutum, sanya sautin shinkafa a kan farantin kuma yadawa. Top da shinhi shinkafa tare da nama na cubed. Ganye tare da yankakken mitsuba da Ginger. Garnish tare da gishiri kwai yolk. Drizzle balsamic soya sauce a kan naman sa da chirashi sushi. Ji dadin nan da nan!

Tushen girke-girke:

Gwada sauyawa steak tare da shirye deli style, thinly sliced ​​gishiri nama. Har ila yau, na iya canzawa tare da sliced ​​na katako daji na bakin ciki.

Yi amfani da shinhi vinegar shinkafa shinkafa a matsayin gajeren yanke don yin sushi shinkafa. Ko kuma, yi wa kanka daga karce .