mirin oor Bengaals
mirin
en
a form of Japanese rice wine, less alcoholic than sake
Vertalings in die woordeboek Engels - Bengaals
মিরিন
en
essential condiment used in Japanese cuisine
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Zaru udon: Chilled udon noodles topped with shredded nori and served on a zaru ( or ), a sieve-like bamboo tray. Accompanied by a chilled dipping sauce, usually a strong mixture of dashi, mirin, and shoyu. Eaten with wasabi or grated ginger. Bukkake udon: Cold udon served with thick dashi-broth. Hadaka udon (naked udon ): Cold udon served on its own. Kijoyu udon: Served in a cold soup of raw (unpasteurized) soy sauce and sudachi (a type of citrus) juice, sometimes with a bit of grated daikon.
কম্বো-বাক্স ডায়ালগSamanantar Samanantar
Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or aburaage, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste.
প্রমিথিয়ামSamanantar Samanantar
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