{"id":144350,"title":"Karaage Tavu\u011fu","modified":"2026-06-16T14:52:12+02:00","plain":"\u00dcnl\u00fc Japon karaage tavu\u011fu i\u00e7in hem nefis hem de otantik bir tarif\n\n\n\nKaraage tavu\u011fu (Japon usul\u00fc k\u0131zarm\u0131\u015f tavuk), kolayca d\u00fcnyan\u0131n en iyi k\u0131zarm\u0131\u015f tavuklar\u0131ndan biri say\u0131labilir; \u00fcstelik Japon mutfa\u011f\u0131n\u0131n en sevilen klasiklerinden biridir.\n\n\n\nSon derece lezzetli, sulu ve inan\u0131lmaz \u00e7\u0131t\u0131rd\u0131r. K\u0131sacas\u0131, ocak ba\u015f\u0131nda ge\u00e7irece\u011finiz zamana fazlas\u0131yla de\u011fer!\n\n\n\nMarine ve \u00fc\u00e7 a\u015famal\u0131 k\u0131zartma, benzersiz bir \u00e7\u0131t\u0131rl\u0131k ve sululuk sa\u011flar\n\n\n\nOtantik karaage nedir?\n\n\n\nK\u0131zarm\u0131\u015f tavuk, Japonya’da eskiden geleneksel bir yemek de\u011fildi; k\u0131zartma tekni\u011fi Portekizliler taraf\u0131ndan getirilmi\u015f olsa da, Japonlar\u0131n ya\u011fl\u0131 yiyeceklere mesafeli durmas\u0131 nedeniyle uzun s\u00fcre yayg\u0131nla\u015fmad\u0131. Ancak daha ucuz ya\u011f \u00fcretimi sayesinde tempura gibi k\u0131zarm\u0131\u015f yiyecekler halk aras\u0131nda pop\u00fclerlik kazand\u0131.\n\n\n\n\u0130kinci D\u00fcnya Sava\u015f\u0131’ndan sonra ya\u015fanan g\u0131da k\u0131tl\u0131\u011f\u0131 kar\u015f\u0131s\u0131nda h\u00fck\u00fcmet, Oita prefekt\u00f6rl\u00fc\u011f\u00fcndeki Usa’da b\u00fcy\u00fck kanatl\u0131 \u00e7iftlikleri kurdu; bu da karaage’nin ortaya \u00e7\u0131kmas\u0131na zemin haz\u0131rlad\u0131.\n\n\n\nG\u00fcn\u00fcm\u00fczde k\u0131zarm\u0131\u015f tavuk her yerde kar\u015f\u0131n\u0131za \u00e7\u0131kar: publarda, fast-food d\u00fckk\u00e2nlar\u0131nda, uzman ma\u011fazalarda, … ve Japonya’n\u0131n d\u00f6rt bir yan\u0131nda binlerce farkl\u0131 \u00e7e\u015fidi vard\u0131r. Puristleri k\u0131zd\u0131rmak pahas\u0131na s\u00f6yleyelim: karaage’nin tek bir versiyonu yoktur; \u00e7\u00fcnk\u00fc bu terim, asl\u0131nda net s\u0131n\u0131rlar\u0131 \u00e7izilmi\u015f bir yeme\u011fi de\u011fil, bir haz\u0131rlama tekni\u011fini ifade eder\n\n\n\nFarkl\u0131 karaage \u00e7e\u015fitleri. Foto\u011fraf: japan-food.jetro.go.jp\n\n\n\nKaraage’nin as\u0131l tan\u0131m\u0131\n\n\n\nBenimki kadar pop\u00fcler bir Asya mutfa\u011f\u0131 sitesi olan biri i\u00e7in \u00e7\u0131k\u0131p da \u201c\u0130\u015eTE GER\u00c7EK VERS\u0130YON; BUNU YA DA \u015eUNU G\u00d6R\u00dcYORSANIZ S\u0130ZE YALAN S\u00d6YL\u00dcYORLAR, BU KARAAGE DE\u011e\u0130L\u201d demek kolay olurdu. Japon arkada\u015flar\u0131m\u0131n benimle %150 dalga ge\u00e7ecek olmas\u0131n\u0131 bir kenara b\u0131rak\u0131rsak, bu ciddi bir entelekt\u00fcel d\u00fcr\u00fcsts\u00fczl\u00fck olur ve eski \u00fcniversite hocalar\u0131m\u0131n da y\u00fcz\u00fcn\u00fc kara \u00e7\u0131kar\u0131rd\u0131.\n\n\n\nK\u0131sacas\u0131, karaage bir s\u00fcre\u00e7le tan\u0131mlan\u0131r: tavu\u011fun marine edilmesi ve ard\u0131ndan un bazl\u0131 bir kar\u0131\u015f\u0131ma bulanmas\u0131. Tempura ya da Amerikan usul\u00fc k\u0131zarm\u0131\u015f tavuktan fark\u0131 da burada yatar; o tariflerde k\u0131zart\u0131lacak malzemeleri kaplamak i\u00e7in daha ak\u0131\u015fkan hamurlar kullan\u0131l\u0131r.\n\n\n\nBenim tarifim otantik mi? Kesinlikle. Peki bu \u201ctek ger\u00e7ek otantik tarif\u201d mi? Hi\u00e7 de\u011fil.\n\n\n\nBu yaz\u0131da size Tatsuta Age’den ilham alan bir versiyon sunuyorum. Bu karaage \u00e7e\u015fidinde marineye soya sosu eklenir ve tavuk ho\u015f bir k\u0131z\u0131l\u0131ms\u0131 renk al\u0131r. Kulland\u0131\u011f\u0131n\u0131z patates ni\u015fastas\u0131 miktar\u0131na g\u00f6re, k\u0131rm\u0131z\u0131ms\u0131 bir taban \u00fczerinde beyaz adac\u0131klar olu\u015fur. Ben daha hafif bir kaplama seviyorum ama tercih sizin.\n\n\n\n Tayvan usul\u00fc popcorn chicken, Japonya’da do\u011fmu\u015f olsayd\u0131 neredeyse karaage say\u0131labilirdi\n\n\n\nKaraage tavu\u011fu i\u00e7in malzemeler\n\n\n\nTavuk: \u00dcst but kullanmak \u015fart; bunda pazarl\u0131k yok. Elbette ba\u015fka se\u00e7ene\u011finiz yoksa g\u00f6\u011f\u00fcs eti de kullanabilirsiniz ama bana g\u00fcvenin, \u00fcst but \u00e7ok daha yo\u011fun ve lezzetli bir sonu\u00e7 verir\n\n\n\nSake: Japon mutfa\u011f\u0131n\u0131n simge i\u00e7kilerinden biri olan sake, otantik bir lezzet i\u00e7in vazge\u00e7ilmezdir.\n\n\n\nKoyu soya sosu: Evet, bu da tuzlu bir soya sosudur ama a\u00e7\u0131k soya sosu de\u011fildir. \u0130kisini kar\u0131\u015ft\u0131rmay\u0131n! \u0130deal olarak, ger\u00e7ek Japon soya sosu say\u0131lan tamari soya sosunu ya da tuzlu Kikkoman kullan\u0131n. Tat profilleri de\u011fi\u015fse de sonu\u00e7 yine \u00e7ok lezzetli olur\n\n\n\nDana etli yaki udonumun i\u015ftah a\u00e7\u0131c\u0131 renginin bir k\u0131sm\u0131, kulland\u0131\u011f\u0131m koyu soya sosundan gelir\n\n\n\nKaraage tavu\u011fu i\u00e7in ipu\u00e7lar\u0131\n\n\n\nJaponya’da karaage genellikle derili ve kemiksiz tavuk \u00fcst butla yap\u0131l\u0131r; tavuk g\u00f6\u011fs\u00fcne g\u00f6re \u00e7ok daha lezzetlidir. Ama ille de g\u00f6\u011f\u00fcs eti kullanmak istiyorsan\u0131z sorun de\u011fil, sizi affederim\n\n\n\nBurada Avrupa’da \u00fcst butlar genellikle kemikli sat\u0131l\u0131r. Zaman kazanmak i\u00e7in \u00e7o\u011fu zaman kasab\u0131ma kemikleri \u00e7\u0131karmas\u0131n\u0131 s\u00f6ylerim. Peki neden deriyi kullan\u0131yoruz? \u00c7\u00fcnk\u00fc deri, i\u00e7erdi\u011fi kolajen ve ya\u011f sayesinde pi\u015ferken erir; b\u00f6ylece karaage d\u0131\u015f\u0131 \u00e7\u0131t\u0131r, i\u00e7i sulu kal\u0131r\n\n\n\nSosa bat\u0131r\u0131larak yenen so\u011fuk soba eri\u015fteleri, karaage tavu\u011funun yan\u0131nda harika gider\n\n\n\nBununla birlikte, talimatlar\u0131m\u0131 izleseniz bile tavu\u011fu k\u00fcp k\u00fcp keserken deriyi \u00fczerinde tutmay\u0131 ba\u015faramazsan\u0131z dert etmeyin; yine de son derece sulu olur.\n\n\n\n\u00c7ok sevilen di\u011fer Japon tariflerimden biri de dana etli yaki udon\n\n\n\n\n\n\tTavuk Karaage\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g patates ni\u015fastas\u0131300 g tavuk but eti (kemiksiz, k\u00fcp k\u00fcp do\u011franm\u0131\u015f)MAR\u0130NASYON4 yemek ka\u015f\u0131\u011f\u0131 sake1 yemek ka\u015f\u0131\u011f\u0131 toz \u015feker4 yemek ka\u015f\u0131\u011f\u0131 koyu soya sosu (yerine tuzlu Kikkoman soya sosu veya tamari kullanabilirsiniz)2 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msak (ince k\u0131y\u0131lm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 zencefil (ince k\u0131y\u0131lm\u0131\u015f)\t\n\t\n\t\tTavu\u011fu marinasyonda en az 2 saat bekletin; ne kadar uzun beklerse o kadar lezzetli olur.B\u00fcy\u00fck bir tabakta tavuk par\u00e7alar\u0131n\u0131 ni\u015fastayla kaplay\u0131n ve par\u00e7alar\u0131 birbirinden ay\u0131r\u0131n.Ya\u011f\u0131 180-196 \u00b0C'ye kadar \u0131s\u0131t\u0131n. Oca\u011f\u0131 orta-y\u00fcksek ate\u015fe ayarlay\u0131n.Tavuklar\u0131 30'ar saniyelik 3 tur halinde k\u0131zart\u0131n; her tur aras\u0131nda par\u00e7alar\u0131 1 dakika k\u00e2\u011f\u0131t havlu \u00fczerinde dinlendirin.\t\n\t\n\t\t\u0130kili ya da \u00fc\u00e7l\u00fc k\u0131zartma (ekole g\u00f6re de\u011fi\u015fir), geleneksel karaage'nin karakteristik \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 yakalamak i\u00e7in kilit noktad\u0131r. K\u0131sa dinlendirme aralar\u0131nda, tavu\u011fun i\u00e7indeki nem d\u0131\u015far\u0131 \u00e7\u0131kar; bu da kaplaman\u0131n nemlenip yumu\u015famas\u0131na neden olur.\nTavu\u011fu \u00e7ok y\u00fcksek s\u0131cakl\u0131kta tekrar k\u0131zartmak, bu nemi buharla\u015ft\u0131r\u0131r ve kaplamay\u0131 yeniden sertle\u015ftirerek kusursuz bir \u00e7\u0131t\u0131rl\u0131k kazand\u0131r\u0131r.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144350","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=144350"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144350\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/1876"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}