{"id":144780,"title":"Otantik Japon Dorayaki","modified":"2026-06-16T14:59:22+02:00","plain":"Japonlar\u0131n me\u015fhur dorayakisini evde haz\u0131rlamak i\u00e7in nefis bir tarif ke\u015ffedin; pankeke benzeyen, tatl\u0131 dolgulu, puf puf yumu\u015fac\u0131k bir lezzet kar\u015f\u0131n\u0131zda.\n\n\n\nDorayaki nedir?\n\n\n\nDorayaki, iki yumu\u015fak ve tatl\u0131 pankek aras\u0131nda tatland\u0131r\u0131lm\u0131\u015f k\u0131rm\u0131z\u0131 fasulye ezmesi (anko) bulunan, sandvi\u00e7 g\u00f6r\u00fcn\u00fcml\u00fc bir Japon tatl\u0131s\u0131d\u0131r.\n\n\n\nBu lezzet t\u00fcm d\u00fcnyada tan\u0131n\u0131r; bunda \u00f6zellikle 70’lerin \u00e7izgi film karakteri Doraemon’un pay\u0131 b\u00fcy\u00fckt\u00fcr. Kendisi bu at\u0131\u015ft\u0131rmal\u0131\u011fa asla kar\u015f\u0131 koyamaz, hatta onun u\u011fruna her t\u00fcrl\u00fc tuza\u011fa d\u00fc\u015fer.\n\n\n\nNaomi Kawase’nin 2015 yap\u0131m\u0131 « Tokyo’nun Lezzetleri » filmi de Dorayaki’nin Fransa’da tan\u0131nmas\u0131na \u00f6nemli katk\u0131 sa\u011flad\u0131. Film, Tokyo’daki k\u00fc\u00e7\u00fck bir Dorayaki d\u00fckk\u00e2n\u0131n\u0131 i\u015fleten, i\u00e7ine kapan\u0131k bir adam\u0131n; anko konusunda usta ya\u015fl\u0131 bir kad\u0131nla tan\u0131\u015ft\u0131ktan sonra de\u011fi\u015fen hayat\u0131n\u0131 anlat\u0131r.\n\n\n\nSiz olsan\u0131z ka\u00e7 tane yerdiniz? Ben mi? 4 tane rahat yerim.\n\n\n\nAnko uzman\u0131 m\u0131 dediniz?\n\n\n\nEvet, Japon mutfak k\u00fclt\u00fcr\u00fcnde en sevdi\u011fim \u015feylerden biri, mutfa\u011f\u0131n en ni\u015f alanlar\u0131n\u0131 bile son s\u0131n\u0131r\u0131na kadar geli\u015ftirip ger\u00e7ek bir uzmanl\u0131k alan\u0131na d\u00f6n\u00fc\u015ft\u00fcrmeleri… Hatta uzmanl\u0131ktan da \u00f6te, ustal\u0131\u011fa.\n\n\n\nFransa’da « Usta Kebap\u00e7\u0131 » diye \u015fakala\u015f\u0131l\u0131r; ama Japonya’da Usta Su\u015fi, Usta mochi ya da bu \u00f6rnekte oldu\u011fu gibi k\u0131rm\u0131z\u0131 fasulye ezmesi ustas\u0131 gibi unvanlar son derece ciddiye al\u0131n\u0131r.\n\n\n\nBunu anko tarifimde daha detayl\u0131 anlat\u0131yorum; ancak ankonun iki ana t\u00fcr\u00fc var ve her biri, teknik olarak epey ileri ta\u015f\u0131narak « kusursuz » say\u0131lan dokulara ula\u015fabiliyor. Ben burada daha fazla detaya girmeyeyim; o k\u0131sm\u0131 i\u015fin ustalar\u0131na b\u0131rakay\u0131m.\n\n\n\nEv yap\u0131m\u0131 azuki fasulyesi ezmesi\n\n\n\nJaponya’da Dorayaki yaln\u0131zca bir tatl\u0131 olarak de\u011fil, g\u00fcn\u00fcn her saatinde yenebilen enerji verici bir at\u0131\u015ft\u0131rmal\u0131k olarak da sevilir. « dora » kelimesi gong anlam\u0131na gelir ve Dorayaki’nin yuvarlak formuna g\u00f6nderme yapar; « yaki » ise Yakitori, Yakisoba ve Yakiudon’da oldu\u011fu gibi \u0131zgarada pi\u015firilmi\u015f ya da tavada k\u0131zart\u0131lm\u0131\u015f olmay\u0131 ifade eder.\n\n\n\nBu k\u00fc\u00e7\u00fck tatl\u0131lar \u00f6zellikle kahvalt\u0131da ya da ara \u00f6\u011f\u00fcnde keyifle yenir; nostaljik ve i\u00e7 \u0131s\u0131tan bir mola sunar. Bir\u00e7ok Japon i\u00e7in Dorayaki adeta duygusal bir konfor yiyece\u011fidir. \u00c7ay ya da kahve e\u015fli\u011finde, sadeli\u011fiyle huzur ve yumu\u015fakl\u0131k hissi verir.\n\n\n\nDorayaki’nin temel malzemeleri\n\n\n\n\n\n\n\nYumurta: Doku i\u00e7in \u00e7ok \u00f6nemlidir; tarifteki y\u00fcksek yumurta oran\u0131, dorayakiye Amerikan pankeklerinden ayr\u0131lan o g\u00fczel sar\u0131 rengi verir.\n\n\n\nUn: Burada standart bu\u011fday unu kullan\u0131n; fazla d\u00fc\u015f\u00fcnmeye gerek yok, T45 ya da T55 gayet uygundur. Bu kez, dango’larda oldu\u011fu gibi \u00f6zel bir un de\u011fil, bildi\u011fimiz normal un kullan\u0131yoruz.\n\n\n\nTatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi: A\u00e7\u0131k\u00e7as\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi ba\u015fl\u0131 ba\u015f\u0131na nefis; ben ka\u015f\u0131k ka\u015f\u0131k yerim. Ama net olal\u0131m, i\u00e7ine \u0130STED\u0130\u011e\u0130N\u0130Z HER \u015eEY\u0130 s\u00fcrebilirsiniz. Tatl\u0131 ve s\u00fcr\u00fclebilir oldu\u011fu s\u00fcrece sonu\u00e7 g\u00fczel olur. Kestane kremas\u0131, siyah susam ezmesi, lotus ezmesi, taro ezmesi, ma\u015f fasulyesi ezmesi ya da hatta b\u00fcy\u00fckannenizin \u00e7ilek re\u00e7eli bile olur; g\u00f6nl\u00fcn\u00fczce deneyin!\n\n\n\n\u015eeker: Biraz tart\u0131\u015fmal\u0131 bir konu bu; takip\u00e7ilerim \u015feker ba\u011f\u0131ml\u0131l\u0131\u011f\u0131m\u0131 (sar\u0131msak ba\u011f\u0131ml\u0131l\u0131\u011f\u0131m kadar belirgin olan\u0131) \u00e7oktan fark etti, bu y\u00fczden tariflerimde \u015feker miktar\u0131n\u0131 azaltarak s\u0131k s\u0131k e\u011fleniyorsunuz. Annemin Amerikan kurabiyelerinde bunun \u00e7ok b\u00fcy\u00fck fark yaratmamas\u0131 m\u00fcmk\u00fcn, ama burada miktarlar k\u00fc\u00e7\u00fck; \u015fekeri fazla k\u0131smak son dokuyu ve tad\u0131 ger\u00e7ekten etkileyebilir. Tercih sizin.\n\n\n\n\n\n\tOtantik Japon Dorayakisi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 iri yumurta140 g \u015feker2 yemek ka\u015f\u0131\u011f\u0131 bal160 g \u00e7ok ama\u00e7l\u0131 un1 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu2 yemek ka\u015f\u0131\u011f\u0131 sutavay\u0131 ya\u011flamak i\u00e7in n\u00f6tr ya\u011f520 g tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi (Anko; dilerseniz yerine s\u00fcr\u00fclebilir bir krema ya da kestane kremas\u0131 kullanabilirsiniz)\t\n\t\n\t\tHamurGeni\u015f bir kapta yumurtalar\u0131, \u015fekeri ve bal\u0131 kar\u0131\u015ft\u0131r\u0131n. Kar\u0131\u015f\u0131m k\u00f6p\u00fck k\u00f6p\u00fck olana kadar iyice \u00e7\u0131rp\u0131n.Unu ve kabartma tozunu yumurtal\u0131 kar\u0131\u015f\u0131m\u0131n \u00fczerine eleyin. P\u00fcr\u00fczs\u00fcz ve homojen bir k\u0131vam alana kadar kar\u0131\u015ft\u0131r\u0131n.Kab\u0131 buzdolab\u0131na al\u0131n ve hamuru 15 dakika dinlendirin.Dinlenmenin ard\u0131ndan hamur gev\u015feyip biraz daha p\u00fcr\u00fczs\u00fcz bir k\u0131vam alm\u0131\u015f olmal\u0131d\u0131r. Suyun yar\u0131s\u0131n\u0131 ekleyip k\u0131vam\u0131 kontrol edin. K\u0131vam\u0131 pankek hamuruna benzemelidir. Gerekirse kalan suyu azar azar ekleyerek do\u011fru k\u0131vam\u0131 yakalay\u0131n.Pi\u015firmeGeni\u015f bir yap\u0131\u015fmaz tavay\u0131 \u00e7ok k\u0131s\u0131k ate\u015fte 5 dakika \u0131s\u0131t\u0131n. Tavay\u0131 yava\u015f yava\u015f \u0131s\u0131tmak en iyi sonucu verir. Tava iyice \u0131s\u0131n\u0131nca ate\u015fi orta-k\u0131s\u0131k seviyeye y\u00fckseltin. Bir ka\u011f\u0131t havluyu n\u00f6tr ya\u011fa bat\u0131r\u0131p tavan\u0131n taban\u0131n\u0131 ya\u011flay\u0131n, ard\u0131ndan ya\u011f\u0131 tamamen silin. E\u015fit \u015fekilde k\u0131zarm\u0131\u015f dorayakiler elde etmenin p\u00fcf noktas\u0131 budur.Bir kep\u00e7e ya da k\u00fc\u00e7\u00fck bir \u00f6l\u00e7\u00fc kab\u0131yla, tavadan yakla\u015f\u0131k 8 cm yukar\u0131dan 3 yemek ka\u015f\u0131\u011f\u0131 hamur d\u00f6kerek 8 cm \u00e7ap\u0131nda bir krep olu\u015fturun. Her seferinde yaln\u0131zca bir krep pi\u015firin.Y\u00fczeyde kabarc\u0131klar belirmeye ba\u015flay\u0131nca krebi \u00e7evirin ve di\u011fer y\u00fcz\u00fcn\u00fc pi\u015firin.Krebi bir taba\u011fa al\u0131n ve kurumamas\u0131 i\u00e7in \u00fczerini nemli bir bezle \u00f6rt\u00fcn. Gerekirse partiler aras\u0131nda tavay\u0131 yeniden ya\u011flay\u0131n. Kalan krepleri de ayn\u0131 \u015fekilde pi\u015firin.Birle\u015ftirme\u0130ki krep aras\u0131na bir ka\u015f\u0131k tatl\u0131 k\u0131rm\u0131z\u0131 fasulye ezmesi koyarak dorayakileri sandvi\u00e7 gibi birle\u015ftirin. Ortas\u0131n\u0131n kenarlardan daha dolgun ve dorayakinin hafif bombeli olmas\u0131 i\u00e7in ezmeyi kreplerin tam ortas\u0131na daha fazla koyun.Servis edene kadar dorayakileri stre\u00e7 filme sar\u0131n.SaklamaArtanlar\u0131 stre\u00e7 filme sar\u0131p serin bir yerde 2 g\u00fcn saklayabilirsiniz. Ayr\u0131ca bir dondurucu po\u015fetine koyup dondurucuda bir ay saklayabilirsiniz.\t\n\t\n\t\tBir ka\u011f\u0131t havluyu n\u00f6tr ya\u011fa bat\u0131r\u0131p tavan\u0131n taban\u0131n\u0131 ya\u011flay\u0131n, ard\u0131ndan ya\u011f\u0131 tamamen silin. E\u015fit \u015fekilde k\u0131zarm\u0131\u015f dorayakiler elde etmenin p\u00fcf noktas\u0131 budur.\n\t\n\t\n\t\tJaponaise\t\n\n\n\n\n\nKulland\u0131\u011f\u0131m kaynaklar\n\n\n\nBu tarifte, Japon mutfa\u011f\u0131nda \u00f6nemli bir referans olan Just One Cookbook’un tarifini temel ald\u0131m. Pi\u015firme tekni\u011fi i\u00e7inse Nino’s Home’un YouTube videosundan faydaland\u0131m. Video son derece kapsaml\u0131yd\u0131 ve kusursuz bir g\u00f6r\u00fcn\u00fcm elde etmek i\u00e7in gereken p\u00fcf noktalar\u0131n\u0131 yakalamama yard\u0131mc\u0131 oldu. \u00c7\u00fcnk\u00fc evet, Japon mutfa\u011f\u0131nda g\u00f6r\u00fcn\u00fcm ger\u00e7ekten \u00e7ok \u00f6nemlidir.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144780","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=144780"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144780\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/12399"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}