White Saikyo miso ozoni shi ne miyan Japan wanda ya samo daga Kyoto na Japan. Yana da mahimmanci a cikin abin da aka kafa na mujallar da aka yi (shinkafa) anyi shi ne daga mai dadi mai laushi (mikiya na soya).
Baya ga mochi (shinkafa) da kuma miso, wasu sinadaran zasu iya hada da kayan lambu da dama, musamman da karas da daikon radish, amma yawancin dogara ga yankin Japan, al'adar iyali daya, da kuma son. Sauran add-ins da zazzafa na ozoni zasu iya haɗa da tushen taro (sato imo), kayan lambu na mizuna, gemu mai hatsi, alayyafo, kifi kifi, dankali mai dadi, kaza, kifi.
Makullin Kyoto style ozoni ne fari Saikyo miso wanda ya samo daga Kyoto. Miso shine launin fata mai tsabta sosai idan aka kwatanta da miso na gargajiya wanda ke nunawa daga rawaya zuwa launin ruwan kasa da ja. Saikyo farin miso yana da ƙananan abun ciki na sodium saboda hanyar da aka yi, kuma a matsayin haka, yana da dandano mai daɗi.
Abin da Kayi Bukatar
- Ga Dashi Dashi:
- 4 1/2 kofuna
- dashi broth (don Quick Dashi, yi amfani da Koyi gida ko Quick Recipes)
- 4 1/2 kofuna waɗanda ruwa
- 2 "x 2" dried dashi konbu
- 1/2 teaspoon dried konbu dashi foda
- Add-Ins:
- 2 zuwa 3 inch inch Japanese daikon radish
- 3-inch karas
- 1 kintsin kayan lambu na kayan lambu na mizuna (ko musanya tare da sauran kayan lambu mai laushi masu launin flavored: komatsuna, alayyafo, da sauransu)
- 2 sato imo (tushen taro)
- 4 nau'i na ja kamaboko (ainihin launi shine ruwan hoda)
- 3 zuwa 4 tablespoons na Saikyo farin miso dandana
- 4 sassa na
- mochi shinkafa cake (daya ta mutum)
- Zabin da aka zaɓa: dried bonito shavings (katsuo bushi)
Yadda za a yi shi
- Zaɓi wane hanya za ku yi amfani da shi don shirya dashi. Don dashi daga karce, bi girke-girke akan shafinmu a nan.
- Idan kuna yin saurin sauya, ƙara ruwa a cikin tukunyar tukunya da kuma jiji da konbu dashi (kelp dinke) don 4 zuwa 8 hours. Idan ba ku da lokaci don yin wannan, kunna konbu na minti 30 zuwa 1. Ka bar dashi konbu a cikin tukunyar tukunya yayin da miya ke dafa.
- Yankakken gishiri a cikin mai kyau, kuma yanki daikon a cikin zagaye na zagaye, sa'annan a yanka raguwa a cikin halves ko yanki, dangane da fadin daikon.
- Idan kana yin amfani da tushen gurasar safiyar ko sanye da kullun, zare fata mai laushi, to sai ku rabu a zagaye. Har ila yau, Sato yana da sayarwa don sayarwa kafin a sayar da shi a cikin ƙananan kwallis a cikin ɓangaren injin daskarewa na wasu kayan shaguna na Japan. Babu jin dadin maye gurbin sabon taro tare da taro mai dadi.
- Cikin matsakaicin matsanancin zafi ƙara dashi, da karas, daikon, da kuma tsinkayen ido (tushen ginin) kuma su kawo tafasa. Yi amfani da duk wani tsabta daga farfajiya. A cikin matsakaici-zafi kadan, kayan lambu dafa abinci har sai sun kai ga soyayyar so.
- Cire wani konbu daga tukunya da kuma kara mizuna ganye.
- A ƙarshe, ƙara ƙusa zuwa tukunya kuma dafa ƙarin karin minti 2 sai m. A madadin haka, kuyi gishiri na gishiri (shinkafa shinkafa), kuyi miya a cikin ƙananan kwano, da kuma ɗaliyan kayan ado tare da wani kyakkyawan gishiri mai gishiri. Ji dadin nan da nan.
Ozoni, shi ne tushen miya tare da mochi (shinkafa), kuma saboda wannan kayan girke na Saikyo miso ozoni, ana iya yin shinkafa shinkafa tare da miyan, ko kuma za'a iya yin gishiri.
Lura:
Hanya biyu don shirya gwanin sashi.
Ana buƙatar kawai kofuna 4 na dashi don girke-girke, don haka don Allah a zabi hanya guda kawai don shirya dashi daga fashewa ko girke-girke na sauri.
Don Allah kada ku bazata sau biyu da girke-girke da kuma amfani da kofuna 8 na dashi.