Kakiage waa nooca ugu caansan ee tempura ee Japan, khaasatan guriga dhexdiisa sababtoo ah maaddooyinka kala duwan (inta badan hadhaaga) waa isku dhafan yihiin mashiinka tempura ka hor qoto dheer-shiil. Khudaarta cagaaran, basasha, karootada, xididka geedka, khudaarta, dhirta, iyo noocyada kala duwan ee badda ayaa loo isticmaali karaa - ma jiraan xayiraad.
Farqiga ugu weyn ee u dhexeeya kakiage iyo noocyada kale ee tempura waa in ukumaha oo dhan loo isticmaalo si joogta ah iyo dhadhanka. Kakiage waxaa badanaa la qabtaa baaquli bariis ah oo caan ah.
Makhaayadaha, waxay kuxirantahay heerka shahaadada, nooc kasta oo kakiage ah ayaa loo adeegaa oo u sameeyaa cunto quraac ah. Shizuoka waxay leedahay takhasus ah in qof kasta oo reer Japan ah uu doonayo inuu tijaabo.
Talo-karinta
Farqiga u dhexeeya tempura wanaag iyo xun wuxuu ku jiraa mashiinka laftirkiisa. Ma rabtid inaad yeelato duufan saliida ah oo aad u jilicsan oo kaa dhadhanaya dhadhan dufan afkaaga. Waxaad rabto in ay kuugu soo baxdo iftiin iyo naqshad, oo leh dhawaaq wanaagsan oo qaniinyo ah oo ku saabsan qaniinyada ugu horeysa oo aad adigu rabto wax badan. Halkan waa sida:
- Had iyo jeer isku dar mashiinka tempura leh shubik ama qaaddo, marnaba xajin. Qaadista mashiinku wuxuu ka dhigi karaa mid culus.
- Kaliya isticmaalka biyo qabow-qabow oo qabow si aad u sii dheregto oo aad u nuugto saliid yar.
- Saliiddu waa inay aad u kululaan ka hor inta aadan ku dhicin qoryaha. Tijaabi marka hore waxoogaa yar oo qashin ah. Haddii muraayaddu ay u socoto dusha oo leh cod yar oo qafiif ah, saliidku waa diyaar.
- Khudradda iyo badeecada badda waa in la gooyaa si isku mid ah si loo abuuro tufaax joogta ah.
- Haddii aad tempura ku dhajiso xajmiga yar, waxaad heli doontaa qadar fiican, gudaha ayaa si buuxda loo kariyaa.
- Demi dhammaan saliidda xad-dhaafka ah ka dib markaad shiileyso. Ma rabtid in aad qabato tempuras saliig ah.
- Tempura waa marka ugu fiican marka la cuno cusub. Haddii aad horey u sameysid, ama haddii aad ka hartay, waxaad mar kale ku kulmi kartaa adoo ku shubaya saliidda kulul ilaa 30 ilbiriqsi si aad mar labaad u noqoto.
U adeegga Talada
Buuxi baaquli bariis bidix ah (hargab, laakiin aan la qaboojin), saar kakiage dusha sare. Iskuday kakiage oo si khafiif ah u gooyay badmareenka qalalan, oo ku shub shaah cagaaran oo kulul bariiska. Waxaa loo yaqaan "Kakiage Chazuke"!
Waxa aad u Baahantahay
- 1 basal (dhuuban jarjaran, qiyaastii 2 koob)
- 1/2 karootada waaweyn (jarjar dhuuban, 1/2 koob)
- 1/4 lb. scallops (shredded)
- 1 ukun
- 1 koob oo biyo ah (baraf)
- 1 koob oo bur ah (oo dhan ah)
- 1 tbsp. saliidda cuntada (khudradda, ama sida loo baahdo)
Sida loo sameeyo
- Khudaarta jarjar dhuuban, qiyaastii 2 inji, mid kasta oo isku mid ah. Iska yaree badeecooyinka badda, ha ahaato mashiinka ama kaluunka ama tuna, oo isku mid ah cabbirada cabbirada.
- Ku garaac bacda baaquli weyn.
- Ku dar biyo baraf ah ee baaquli. Ku dar bur burka qashinka ee baaquliga oo si khafiif ah u walaaq.
- Saliid kuleylka ah ilaa 340 digrii F ee digsi qoto dheer.
- Ku dar juuska basasha , strips, iyo maqaarka dabiiciga ah tempura, oo wada isku dar.
- Qaado qashin isku dar ah oo leh qaaddo weyn oo qallajin saliidda.
- Iska ilaali gabal, adoo isticmaalaya shukumaan ama cunto karinta ilaa shirkad.
- Foosto shiidan ilaa lafaha labada dhinac.
- Biyaha oo la adeegso tempura dipping sips.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 209 |
| Total Fat | 8 g |
| Fatuurad la ruxay | 2 g |
| Fat | 5 g |
| Kolestarool | 59 mg |
| Sodium | 499 mg |
| Carbohydrateska | 26 g |
| Fiber diirran | 4 g |
| Protein | 8 g |