A Japan, kabayaki hanya ce ta yau da kullum don dafa kifi, musamman eel ( unagi ). Shirin ya hada da shayarwa, gutting da deboning kifi, sa'an nan kuma yankan kiɗa a cikin guda don a rataye skewers. Ana kifaye kifaye a cikin dadi mai yalwaci, wanda ake kira kabayaki sauce, wanda yayi kama da teriyaki sauce. Sa'an nan kuma an ƙera kayan yaji ko kuma sunyi dafa, da miya da ke samar da ganyayyaki mai ban sha'awa.
Ko da yake wannan miya ne na al'ada kuma mafi yawan lokuta ana hidima tare da kaza, yana da dadi a kan kifi, da kuma sauran kifaye irin su tudu da ruwa. Da ake buƙatar ƙwayoyi masu yawa da kuma ɗan gajeren lokaci don dafa, wannan shine girke-girke mai kyau don kwanan wata. Amma kuma yana da ban sha'awa sosai don baƙi baƙi.
Abin da Kayi Bukatar
- 1/2 kofin soya sauce
- 1/2 kofin mirin (ruwan inabi mai dadi)
- 1/4 kofin sukari
Yadda za a yi shi
- Zuba dukan sinadaran a cikin wani saucepan kuma sanya a kan matsakaici-high zafi.
- Kawo a tafasa sannan ka simmer a kan zafi kadan don 'yan mintoci kaɗan. Cire daga zafi da sanyi kafin amfani.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 367 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 7,480 MG |
| Carbohydrates | 60 g |
| Fiber na abinci | 1 g |
| Protein | 13 g |