Tonkatsu, ko cutin naman alade, wani kayan lambu ne na Jafananci na naman alade wanda ake burodi tare da gurasar gurasa da zurfi. An yi amfani da shi ta al'ada tare da ruwan daji mai tsami da kuma shredded koren kabeji.
An samo shi da kayan naman alade a cikin menu na gidan sayar da abinci na Japan kuma ya zama abin shahararren abincin . Pork tonkatsu ma shahararren shahararren a katsu donburi (daya daga cikin kayan abinci da aka yi wa shinkafa) wanda ake amfani da shi tare da nama da aka dafa da kuma abincin mai ban sha'awa, a duk wani gadon shinkafa a cikin babban kwano.
Ana yin amfani da Tonkatsu tare da abincin da aka sayar da shi, a cikin kwalabe a kan ɗakunan na Japan da wasu shaguna na Ashiya. Wani shahararren shahararren miyagun jakadancin Japan ana kiran su "Bull Dog Tonkatsu Sauce". An yi shi tare da cakuda 'ya'yan itatuwa da kayan marmari don ƙirƙirar mayafi mai banƙyama wanda yake cikakke ga tonkatsu.
Bambancin naman alade an yi su tare da naman alade maimakon alade da aka sani da katsu katako.
A al'ada, ana amfani da naman alade tare da wani sashi mai kyau na tsire-tsire masu tsire-tsire mai cinyewa wanda aka cinye tare da su. Sau da yawa, ana amfani da sauce sauce a kan kabeji.
Abin da Kayi Bukatar
- 4
- naman alade (boneless)
- 1 babban kwai (dukan tsiya)
- 1/2 zuwa 1 kofin breadcrumbs (panko)
- Gishiri da barkono baƙi don dandana
- 1 kofin dukan manufa-gari (don breading)
- 1 kofin canola (mai, domin frying)
- Garnish: 1/4 kai kabeji (shredded kore)
- Garnish: Tonkatsu Sauce, bottled
- Zaɓin: Karashi (yar tsirrai mai suna Japanese)
Yadda za a yi shi
- Yanke gefen naman alade a wurare da yawa. Season tare da gishiri da barkono.
- Ka kafa tashar abinci tare da gurasa uku. Sanya gari a cikin farko tasa, ƙwai mai yalwa da ƙwai a cikin na biyu tasa, da kuma panko breadcrumbs a cikin uku tasa.
- Guga kowane naman alade tare da gari, girgiza duk wani abin da ya wuce.
- Ciyar da naman alade a cikin kwai kwaikwayo.
- Ciyar da naman alade tare da gurasar ƙosai kuma ajiye shi a kan tasa.
- A cikin zurfin kwanon rufi, zafin man zafin zafi don frying, zuwa kusan 340 F.
- Nada gishiri naman alade don 'yan mintoci kaɗan. Juye naman alade kuma ya yi dariya a mintoci kaɗan ko kuma sai an dafa shi ya kuma yi launin. Kimanin minti 5 a kowace gefen don kimanin minti 10 zuwa 11.
- Cire alade daga man fetur kuma magudana a kan tawul ɗin takarda.
- Duk da yake naman alade yana hutawa, yaji shred kore ganye da kuma jiƙa a cikin ruwan sanyi sanyi. Lambatu da shredded kabeji da kyau.
- Yanke kowannensu a cikin ƙananan bishiyoyi kuma ku yi aiki a kan faranti tare da gefe na kabeji shredded. Jawo wasu daga cikin abincin da za a yi da su a kan abincin da suke ci gaba kafin cin abinci. Ku bauta wa karashi (Dogon Jagora mai zafi) a gefen idan kun fi so.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 1276 |
| Total Fat | 89 g |
| Fat Fat | 15 g |
| Fat maras nauyi | 49 g |
| Cholesterol | 397 MG |
| Sodium | 756 MG |
| Carbohydrates | 49 g |
| Fiber na abinci | 11 g |
| Protein | 71 g |