Sugar miso , wanda aka fi sani da miso nikomi udon a cikin Jafananci, wani kayan lambu ne mai nauyin alkama mai nauyin alkama wanda aka sanya shi a cikin wani mai daɗi mai yalwaci tare da wasu nau'o'in abubuwa kamar su tofu ( tofa ), cake ( kamaboko ), kaza, da kore albasa.
Sauran sinadaran da za a iya shigar da su a cikin bishiyoyi na nama suna da nappa kabeji ganye, bishiyoyi masu yayyafa, ko abincin teku irin su ɓoye. Tofu za a iya amfani dashi don maye gurbin kaza ko sauran nama.
Gishiri na miso don miya naman soyayyen nama shine mai sauƙin cakuda musa manna da kayan dashi. Ƙarancin miso na iya zama kofa mai laushi, musa, ko hade da nau'i biyu na miso da aka sani a harshen Jafananci kamar yadda ake kira miso . Ana sayar da Miso a matsayin maili na miso madaidaici ko a matsayin miso tare da karin kayan dashi. Lokacin yin wannan tasa, tabbatar da yin ƙananan gyare-gyare na miso wanda aka riga ya yi da dashi.
Ana buƙatar samfurin dashi don bazarar broth, musamman a lokacin da manya miso na gargajiya ba tare da anyi amfani dashi ba. Dangane da irin kayan ajiyar da aka yi amfani da shi a wannan girke-girke, ko dai bonito ( katsuo ) stock ko kelp ( konbu ) za'a iya amfani dasu. Idan ba za ku shirya kayan gida don amfani a wannan girke-girke ba, madadin shine don amfani da foda din dashi. Dukkan kayansu da kelp suna samuwa a cikin sashi mai dashi na dashi a cikin shaguna na Japan da na Asiya.
Tsarin doka na yatsan hannu don yin amfani da ƙwayar dashi dried shi ne 1/4 teaspoon na foda zuwa 1 kofin ruwa.
Kayan kayan aiki na musamman wanda zaka iya buƙata shi ne tukunya mai laushi don cinya miya na naman na miso.
Abin da Kayi Bukatar
- 6 ozaji iri iri (daskararre)
- 2 kofuna waɗanda ruwa (na tafasa noodles)
- 1 kofin
- dashi soup stock
- 1 1/2 teaspoons miso
- 2 teaspoons sake
- 1 teaspoon sugar
- 1-ounce kaza cin nama, a yanka a cikin yanki
- 1/2 shinge (zurfi-soyayyen tofu, sliced cikin 1/2 inch m band)
- 2 inci Negi (lebe ko albasarta kore, sliced diagonally)
- Zabin: 2 yanka nau'i (kifi cake)
- Zabin: 1 kwai
- Zabin:
- Hichimi togarashi (Jafananci 7-kayan yaji chili foda, don ado)
Yadda za a yi shi
- A cikin karamin tukunyar ruwa, dafa naman alade na daskararre don mintuna 2. Drain da kyau kuma ajiye shi.
- A cikin tukunyar earthenware, ƙara kayan dashi kuma kawo zuwa tafasa. Rage zafi zuwa matsakaici.
- Ƙara musa manna zuwa broth ta farko da kwashe miso tare da bit daga cikin gwanin dashi a cikin karamin kwano ko ladle kafin a hada da miso da broth.
- Na gaba, ƙara sake da sukari zuwa broth miso.
- Ƙara kaza zuwa broth kuma sauƙaƙa a cikin matsakaiciyar zafi har sai dafa shi.
- Add udon noodles kuma kawo zuwa tafasa. Rage zafi zuwa matsakaici-high.
- Ƙara sifofin daji (dafa tofu), negi (albarkatun kore), kuma, in ba haka ba, kamaboko (kifi na cake) kuma dafa don kimanin minti 10 zuwa 15 don haka noodles na shayar da dandano na miso broth.
- A zahiri, ƙara dabbar da aka yanka a miya ta hanyar tarawa kwai kawai a kan miya, to sai ku rufe tukunya da murfi kuma ku dafa na minti 2 sannan ku kashe zafi.
- Ku bauta wa mit udura miya a cikin tukunyar earthenware.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1162 |
| Total Fat | 42 g |
| Fat Fat | 7 g |
| Fat maras nauyi | 13 g |
| Cholesterol | 24 MG |
| Sodium | 3,297 MG |
| Carbohydrates | 126 g |
| Fiber na abinci | 10 g |
| Protein | 75 g |