Gohanomi Gohan wani kayan gargajiya ne na gargajiya na Japon na kayan lambu da kuma shinkafa inda dukkanin sinadarai suna motsa tare tare da shinkafa wanda ya haifar da tasa wadda ke cike da dadin dandano. Sau da yawa, gwanin takikomi gohan yana da nau'o'in kayan lambu na yau da kullum irin su kayan lambu, namomin kaza , ko abincin teku, kuma wannan yana buɗe kofa ga abubuwa masu yawa na halayen sinadaran.
Gohan gargajiya na takikomi wanda ake amfani dasu a gida a dakin cin abinci na gida ya haɗa da wasu nau'o'in nau'o'i na ciki kamar: karas, shiitake, gobo (burdock root), konnyaku (yam cake), da kaza. Wadannan abubuwa biyar suna dauke da haɗin haɗin kai. Ana yin shinkafa ne kawai tare da soya miya , mirin , sake , da gishiri.
Mataki na ashirin da Edited by Judy Ung
Abin da Kayi Bukatar
- 2 1/4 kofin Jafananci kyaun hatsi
- Kaji na 1/4 a labanin (cin kashin da aka yanke a cikin kananan kananan)
- 1 teaspoon
- Soya Sauce
- 4 shiitake namomin kaza (mai tushe cire da sliced mai zurfi, idan amfani da namomin kaza da aka sake gyara tare da ruwa)
- 1/4 gobo (burdock tushen)
- 1/4 toshe na Konnyaku (wanda aka fi sani da yam cake ko aljanu mai launi, a yanka a cikin ƙananan matakai da kuma na bakin ciki)
- 1 karas (ƙananan game da inci 3, peeled da kuma yanke cikin kananan da na bakin ciki)
- 2 1/2 kofuna waɗanda ruwa (ƙarin ruwa kamar yadda ake bukata)
- 2 tablespoons
- Soya Sauce
- 1 tablespoon sake
- 1 teaspoon mirin
- 1/2 teaspoon gishiri
- Wabin: Kizaminori (sliced dried dried seaweed for ado)
- Garnish: Aonori
Yadda za a yi shi
- A wanke shinkafa da kuma magudana a cikin colander. Ajiye don minti 30.
- A cikin karamin kwano, ɗauki nama mai cin nama na nama da sukari da marinate tare da 1 teaspoon soya sauce .
- Kusa fitar da waje gobo (burdock tushen) fata tare da wuka ko kayan lambu peeler da kuma aski a cikin tube thin. Soak gobo a cikin kwandon ruwa na kimanin minti 5. Drain da gobo kuma ajiye.
- Prep kayan lambu: karas, konnyaku (yam cake) da shiitake namomin kaza. Idan an yi amfani da namomin kaza mai shiitake, sake sake gina ruwa. Cire wuce haddi da ruwa da yanki. Ajiye shiitake soaking ruwa don amfani a maimakon wasu daga cikin ruwa a mataki na gaba # 5.
- Saka 2 1/2 kofuna na ruwa a cikin kwanon rufi. Idan an ajiye shiitake soaking ruwa yana samuwa, yi amfani da wannan don kunshe da 2 2/2 kofuna na ruwa. Ƙara sake, mirin, 2 tablespoons na soya sauce , da kuma gishiri. Yanke ruwa mai sauƙi. Ƙara kaza, karas, gobo, shiitake, da konnyaku zuwa ruwa kuma simmer na kimanin minti 5, kusa kashe kowane kumfa ko tsabta wanda ya tashi zuwa saman. Cire daga zafin rana da sanyi.
- Rarrabe sinadarai na kayan shafa (kayan lambu, kaza, da kuma konnyaku yam cake) da kuma ruwa, ta amfani da colander, amma ajiye ruwa mai sauƙi.
- Ƙara ruwa ga ruwa mai sauƙi don yin 2 1/2 kopin ruwa duka.
- A wanke shinkafa a shinkafa shinkafa kuma ku zuba ruwa a kan shinkafa. Ɗaukaka ɗauka da sauƙi kuma sanya nau'in sinadarai mai sauƙi a saman. Fara fara da shinkafa. Lokacin da aka dafa shinkafa, bari sita shinkafa na kimanin minti 10 kafin bude murfin shinkafa.
- Yi amfani da shinkafa da sinadaran tare da shinkafa (shamoji) har sai an gina sinadaran. Ku bauta wa kananan ƙanshin shinkafa kamar yadda yake, ko kuma ado tare da kizaminori (ruwan 'ya'yan itace mai sliced mai ruwan' ya'yan itace), ko aonori (kasa mai laushi)