Miso udon maraq ba'an , oo sidoo kale loo yaqaan ' miso nikomi udon' ee Japanese, waa saxan rustic ah oo la gooyey qamadi dhaadheer ah oo la isku qurxiyo maraq balaayad ah oo leh maadooyin kala duwan sida tofu ( lakab ), kalluun kalluun ( camaboko ), digaag, iyo cagaar basasha.
Maaddooyinka kale ee si sahal ah loogu dhex dari karo maraq noodle maraqa waa caleemaha nappa caleemaha, enoki boqoshaada, ama badeecada badda sida goynta. Tofu si fudud ayaa loo isticmaali karaa beddelka digaaga ama hilibka kale.
Maraq miso oo loogu talagalay maraq noodle wiifka ah waa isku dhafka fudud ee macmacaanka miskaha iyo dashi. Dhuxulada macmacaanku waxay noqon karaan macmacaan, mugdi cas, ama isku-dar ah labada nooc ee miso-yaqaan ee japan ah oo macquul ah . Miso waxaa loo iibiyaa mid sida tooska ah ee macmacaanka ah ama macmacaan miso oo leh dhadhan dashi ah. Markaad sameyso saxan, hubi inaad sameysid isbedelo yar ee miso goos goos ah oo la socda dash.
Saamiyada dash ayaa loo baahan yahay si ay u noqdaan kuwo maraq ah, gaar ahaan marka koollada dhaqanka ee macaamil la'aanta ah iyada oo aan la isticmaalin dashi horay loo sii dari jiray. Ilaa hadda sida nooca dash ee loo isticmaalo qodbadan , waxaa laga yaabaa in la isticmaalo saamiga berriga ( katsuo ) ama balsa ( konbu ). Haddii aanad diyaarineynin kaydka guriga ee loogu talagalay isticmaalka ku qoran buuggan, waa hab kale oo ah in la isticmaalo budada dashi-qoyan. Labadaba lafaha iyo boodhka labadaba waxaa lagu heli karaa foomka budada drought-ka ah ee dukaamada Japan iyo Asia.
Xeer guud ee suulka isticmaalka budada dashi-qoyan waa 1/4 shaaha oo budada ah ilaa 1 koob oo biyo ah.
Kaliya qalabka gaarka ah ee aad u baahato waa digsi dhoobo ah oo lagu kariyo maraqa soodhaha ee miso-odon.
Waxa aad u Baahantahay
- 6 wiqiyadood oo baakad ah (la qaboojiyey)
- 2 koob oo biyo ah (loogu talagalay baastada karkarinta)
- 1 koob
- dashi maraq ah
- 1 1/2 qadar miisaan
- 2 qaado shaashada
- 1 qaado oo sonkor ah
- 1-wiqiyadood oo digaag ah, jarjar qaybaha qaniinyada
- 1/2 muraayad ah (tofu qoto dheer oo la shiilay, oo la jarjaray 1/2 inji dhuuban)
- 2 inji Negi (basbeel ama cagaaran cagaaran, diirad ahaan la jarjaray)
- Ikhtiyaari: 2 xabbadood oo kabacdi ah (kalluunka kalluunka)
- Ikhtiyaari: 1 ukun
- Ikhtiyaari:
- Hichimi togarashi (Japanese 7-spice powder powder, for garrish)
Sida loo sameeyo
- Dhar yar oo biyo ah, kari 2-daqiiqo cunto kariye ah. Si fiican u daadi oo meel dhig.
- In dheriga dhuxusha, ku dar stock dash iyo isku kari ah. Yaree kuleyka ilaa dhexdhexaad.
- Ku dar mashiinka macmacaanka ah ee maraqdii adigoo marka hore kala diraya miso maro yar yar oo maraq ah maraq yar ama boor yar ka hor inta aan lagu darin miso iyo maraq.
- Marka xigta, ku dar darajada iyo sonkorta marinka misko.
- Ku dar digaag si aad u karisid lana kari kari kuleyl dhexdhexaad ah ilaa inta la kariyo.
- Ku dar baasto dhaadheer oo isku karsaaraya. Iska yaree kulaylka ilaa sareeya.
- Ku dar qumbaha jilicsan ee la jarjaray, lakab (basasha cagaaran), iyo, dooran ahaan, kabacdi (kalluun) kalluunka oo kari ilaa 10 ilaa 15 daqiiqo si aad u baasto udonka u nuugo dhadhanka maraq ba'an.
- Ikhtiyaarka ah, ku dar ukun cayriin ah maraq si fudud u daadinaya ukun ka badan maraqa, ka dibna daboolka ku dabool daboolka kadibna isku kari 2 daqiiqo kadibna dabka ka bax.
- U adeegso maraq suntan misigta ah ee dheriga dhuxusha.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 1162 |
| Total Fat | 42 g |
| Fatuurad la ruxay | 7 g |
| Fat | 13 g |
| Kolestarool | 24 mg |
| Sodium | 3,297 mg |
| Carbohydrateska | 126 g |
| Fiber diirran | 10 g |
| Protein | 75 g |