{"id":144207,"title":"Domuz Tonkatsu – Kolay Tarif","modified":"2026-06-16T14:48:32+02:00","plain":"H\u0131zl\u0131, kolay ve nefis bir geleneksel Japon pane domuz tarifi\n\n\n\nDomuz tonkatsu, pane harc\u0131na bulan\u0131p k\u0131zart\u0131lan domuz etiyle yap\u0131lan bir Japon yeme\u011fidir. Ton \u201cdomuz\u201d anlam\u0131na gelir, katsu ise Frans\u0131zca c\u00f4telette kelimesinden t\u00fcreyen \u0130ngilizce cutlet s\u00f6zc\u00fc\u011f\u00fcn\u00fcn k\u0131saltmas\u0131d\u0131r. Japonya’da en sevilen yemeklerden biridir; hem yap\u0131m\u0131 kolayd\u0131r hem de son derece lezzetlidir. Bir kez tad\u0131nca vazge\u00e7ilmeziniz olur. \n\n\n\nJaponya’daki di\u011fer bir\u00e7ok pop\u00fcler yemekte oldu\u011fu gibi (ramen, tempura, soba vb. d\u00fc\u015f\u00fcn\u00fcn), yaln\u0131zca bu sulu domuz \u015fnitzelini sunan \u00f6zel tonkatsu restoranlar\u0131 da vard\u0131r. \n\n\n\nVe hi\u00e7bir tonkatsu taba\u011f\u0131, bolca ince k\u0131y\u0131lm\u0131\u015f taze lahana ve \u00fczerine gezdirilen nefis bir tonkatsu sosu olmadan tamamlanm\u0131\u015f say\u0131lmaz (Kore versiyonu olan donkatsu i\u00e7in sos farkl\u0131d\u0131r)\n\n\n\nDomuz tonkatsu’nun tavuklu kuzeni: nefis bir tavuk katsu taba\u011f\u0131\n\n\n\nBiraz tarih…\n\n\n\nTonkatsu, XX. y\u00fczy\u0131l\u0131n ba\u015flar\u0131nda domuz yeme\u011fi olarak b\u00fcy\u00fck \u00fcn kazanmadan \u00f6nce \u00e7o\u011funlukla s\u0131\u011f\u0131r etiyle haz\u0131rlan\u0131yordu. \n\n\n\nTarif ilk kez 1870’ler civar\u0131nda ortaya \u00e7\u0131kt\u0131\u011f\u0131nda, zaten bir Yoshoku yeme\u011fi (yani Bat\u0131 mutfa\u011f\u0131ndan esinlenen bir Japon yeme\u011fi) olarak kabul ediliyordu. S\u0131\u011f\u0131r etinin yerini domuz etinin al\u0131p bug\u00fcn keyifle yedi\u011fimiz bu sevilen yeme\u011fe d\u00f6n\u00fc\u015fmesi ise ancak birka\u00e7 on y\u0131l sonra oldu.\n\n\n\nJaponya’da s\u0131\u011f\u0131r etli tonkatsu\n\n\n\nTonkatsu’nun, \u00f6z\u00fcnde tereya\u011f\u0131nda tavada pi\u015firilen pane dana pirzolas\u0131 olan Frans\u0131z yeme\u011fi dana c\u00f4telette’inden esinlendi\u011fi s\u00f6ylenir. Tokyo’daki Rengatei \u7149\u74e6\u4ead adl\u0131 restoran (bug\u00fcn h\u00e2l\u00e2 a\u00e7\u0131k !) bu fikri al\u0131p Japon damak tad\u0131na uyacak birka\u00e7 de\u011fi\u015fiklik yapt\u0131 ve 1899’da tonkatsu ilk kez ortaya \u00e7\u0131kt\u0131. \n\n\n\n30 y\u0131l sonra bu kez katsu sando sandvi\u00e7i olarak da kar\u015f\u0131m\u0131za \u00e7\u0131kt\u0131; misolu versiyonu olan miso katsu da bug\u00fcn olduk\u00e7a seviliyor\n\n\n\nTonkatsu’yu nefis bir katsudon yapmak i\u00e7in de kullanabilirsiniz\n\n\n\nDomuz tonkatsu yaparken i\u015finize yarayacak ipu\u00e7lar\u0131\n\n\n\nBu ad\u0131m \u015fart de\u011fil ama sonucu belirgin bi\u00e7imde iyile\u015ftirir: k\u0131sacas\u0131, yakla\u015f\u0131k 10 dakika \u00f6nceden panko galeta ununu bir sprey yard\u0131m\u0131yla hafif\u00e7e nemlendirin. Pi\u015ftikten sonra panko \u00e7ok daha derli toplu olur ve g\u00f6r\u00fcn\u00fcm\u00fc de g\u00fczelle\u015fir.\n\n\n\nElbette yan\u0131nda me\u015fhur tonkatsu sosuyla servis edin; haz\u0131r olan\u0131n\u0131 Asya marketlerinde bulabilirsiniz, ama tarifini burada da payla\u015f\u0131yorum. Yapmas\u0131 son derece kolay\n\n\n\nBenim s\u0131\u011f\u0131r etli yaki udon tarifim, bir ba\u015fka ikonik Japon yeme\u011fi \n\n\n\nEtle ya\u011f aras\u0131ndaki ba\u011f dokusuna (beyaz k\u0131s\u0131m) birka\u00e7 \u00e7izik at\u0131n. Bunun nedeni, et ve ya\u011f\u0131n esnekliklerinin farkl\u0131 olmas\u0131d\u0131r; pi\u015ferken farkl\u0131 h\u0131zlarda b\u00fcz\u00fc\u015f\u00fcp geni\u015flerler. B\u00f6ylece domuz tonkatsu k\u0131zar\u0131rken d\u00fcz kal\u0131r ve k\u0131vr\u0131lmaz.\n\n\n\nEt d\u00f6vece\u011finiz varsa \u00e7ekinmeden kullan\u0131n! B\u00f6ylece et iyice yumu\u015far ve \u015feklini koruma ihtimali artar\n\n\n\nDomuz tonkatsu’nun ana malzemeleri\n\n\n\nDomuz eti: \u00e7ok ya\u011fl\u0131 bir par\u00e7a tercih etmeyin; kemiksiz pirzola ya da bonfile idealdir\n\n\n\nPanko: geleneksel Japon galeta unu, otantik bir sonu\u00e7 i\u00e7in vazge\u00e7ilmezdir\n\n\n\nDilerseniz sosun pratik versiyonunu haz\u0131rlay\u0131n ya da daha ayr\u0131nt\u0131l\u0131 bir ev yap\u0131m\u0131 tonkatsu sosu tarifi deneyin\n\n\n\n\n\n\tKolay Domuz Tonkatsu Tarifi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 kemiksiz domuz pirzolas\u0131 veya domuz filetosuTuzKarabiberK\u0131zartma ya\u011f\u0131Paneleme1 b\u00fcy\u00fck boy yumurta, bir kasede \u00e7\u0131rp\u0131lm\u0131\u015f2 yemek ka\u015f\u0131\u011f\u0131 bu\u011fday unu (\u00e7ukur bir tabakta)1  \u00e7ukur tabak panko galeta unuEv yap\u0131m\u0131 tonkatsu sosu1 yemek ka\u015f\u0131\u011f\u0131 ket\u00e7ap2 yemek ka\u015f\u0131\u011f\u0131 Worcestershire sosu1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker\t\n\t\n\t\tEti b\u0131\u00e7a\u011f\u0131n tersiyle ya da varsa bir et d\u00f6vece\u011fiyle hafif\u00e7e d\u00f6v\u00fcn. Tuz ve karabiber serpin. Kenarlardaki fazla ya\u011flar\u0131 da temizleyin.Eti \u00f6nce una bulay\u0131n, iyice bast\u0131r\u0131n ve fazlas\u0131n\u0131 silkeleyin.Ard\u0131ndan \u00e7\u0131rp\u0131lm\u0131\u015f yumurtaya bat\u0131r\u0131n.Son olarak panko galeta ununa bulay\u0131n, iyice bast\u0131r\u0131n ve fazlas\u0131n\u0131 silkeleyin.180 derecede her iki taraf\u0131n\u0131 1'er dakika k\u0131zart\u0131n.5 dakika dinlendirin.Ard\u0131ndan her iki taraf\u0131n\u0131 30 saniye daha k\u0131zart\u0131n.Kesmeden \u00f6nce 2 dakika dinlendirin.Sos i\u00e7in t\u00fcm malzemeleri bir kasede kar\u0131\u015ft\u0131r\u0131n.\t\n\t\n\t\tBu ad\u0131m iste\u011fe ba\u011fl\u0131d\u0131r ama sonucu belirgin \u015fekilde iyile\u015ftirir: K\u0131sacas\u0131, 10 dakika \u00f6nceden bir sprey \u015fi\u015fe yard\u0131m\u0131yla\u00a0panko galeta ununu\u00a0hafif\u00e7e nemlendirin. Pi\u015ftikten sonra\u00a0panko galeta unu\u00a0\u00e7ok daha muntazam ve i\u015ftah a\u00e7\u0131c\u0131 g\u00f6r\u00fcnecektir.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144207"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144207\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/588"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}