Ndiguqulela i-Oyakodon yaseJapan elithetha "umama nomntwana." Le omelet igcwalisa kakhulu kwaye ilungele isidlo sasemini okanye isidlo sangokuhlwa kunesidlo sakusasa. Mosha usapho lwakho Cuisine yaseJapan -pheka oyakodon.
Inkcazelo yokulungiselela:
I-recipe yinto yesiJapane yendabuko, ngoko andincomo ukutshintsha izithako. Utshintsho olwodwa olwamkelekileyo yinto yokutshintshwa kwenkukhu yenkomo. Benza njalo eJapan!
Izithako:
- I-anyanisi - i-1 Piece
- Inkukhu yenkukhu - i-300 Grams
- Irayisi ephekiweyo - 1/2 yeNdebe
- Inkukhu yeqanda - iiPisi ezi-3
- Isosi yesoya - 4 Tbsp. iipuni
- Iswekile - 1 Tbsp. icephe
- I-anyanisi eluhlaza ecoliweyo- 1/2 Bunch
IiNkonzo: 2
Ungayipheka njani i-Oyacodon (i-Omelet yaseJapan)
1. I-anyanisi yinqumle iinqununu.
2. Fry de golide.
3. Yongeza i-soy sauce, ushukela.
4. Emva koko wanyuka intloko yenkukhu. Fry yonke into ndawonye.
5. Ukubetha amaqanda ngemfoloko. Musa utyuwa.
6. Dlulisa umxube weqanda kwi-pan kwaye ude uze ulungele.
7. Beka irayisi efudumele kwindawo yokukhonza.
8. Kulo u-omelette uthathe kwi-triangles. Jongisa isidlo nge-anyanisi eluhlaza.
9. Bon appetit!
umthombo: povar.ru