{"id":144782,"title":"Gyudon – Japon Usul\u00fc Dana Etli Pirin\u00e7 Kasesi","modified":"2026-06-16T14:59:22+02:00","plain":"Gyudon nedir?\n\n\n\nOyakodon ya da Katsudon gibi Gyudon da Japon mutfa\u011f\u0131n\u0131n geni\u015f donburi ailesinin bir \u00fcyesidir. Hatta bu ailenin en sevilenlerinden biridir; hem klasik hem de ac\u0131l\u0131 versiyonlar\u0131 olduk\u00e7a sevilir. K\u0131sacas\u0131, dashi bazl\u0131 bir sosla pi\u015firilmi\u015f son derece lezzetli dana eti pirincin \u00fczerine al\u0131n\u0131r ve kay\u0131s\u0131 k\u0131vam\u0131nda bir yumurtayla tamamlan\u0131r.\n\n\n\nOkurlar\u0131m\u0131 tan\u0131d\u0131\u011f\u0131m i\u00e7in burada klasik versiyonu payla\u015f\u0131yorum; ama \u00e7ok yak\u0131nda gelecek ac\u0131l\u0131 versiyon i\u00e7in takipte kal\u0131n.\n\n\n\nkatsudon, pane tavukla haz\u0131rlanan bir donburi\n\n\n\nBamba\u015fka bir tarz sunan chirashi, sirkeli pirin\u00e7 ve \u00e7i\u011f malzemelerle haz\u0131rlan\u0131r\n\n\n\nGyudon’u yapman\u0131n p\u00fcf noktalar\u0131\n\n\n\nEt, tanindon’da oldu\u011fu gibi olabildi\u011fince ince kesilmelidir; keserken biraz y\u0131rt\u0131lmas\u0131 sorun de\u011fil. Burada ama\u00e7 kusursuzluk de\u011fil.\n\n\n\nYumurta (iste\u011fe ba\u011fl\u0131) \u00e7i\u011f ya da po\u015fe kullan\u0131labilir. \u00c7i\u011f yumurtal\u0131 bu versiyona tamago kake gohan denir; misafirlerinizi etkilemek i\u00e7in ho\u015f bir detayd\u0131r.\n\n\n\nDashi suyu konusunda a\u00e7\u0131k konu\u015fal\u0131m: ger\u00e7ekten kusursuz sonucu hedeflemiyorsan\u0131z, suyla kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f toz dashi fazlas\u0131yla i\u015f g\u00f6r\u00fcr.\n\n\n\nRendelenmi\u015f zencefili, aromas\u0131n\u0131 korumas\u0131 i\u00e7in pi\u015firmenin sonunda ekleyin.\n\n\n\nGyudon’un ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nSak\u00e9: yeme\u011fe geleneksel ve vazge\u00e7ilmez bir aroma katar.\n\n\n\nA\u00e7\u0131k soya sosu: yerine tamari sosu kullanabilirsiniz; tuzluluk ve umami derinli\u011fi katar.\n\n\n\nTogarashi: Japon mutfa\u011f\u0131na \u00f6zg\u00fc bir ac\u0131 biber tozudur; yerine ba\u015fka bir ac\u0131 biber tozu da kullanabilirsiniz.\n\n\n\nBeni shoga: \u00ab Mor zencefil \u00bb olarak bilinen bu Japon tur\u015fusu (tsukemono), yeme\u011fe ho\u015f bir ferahl\u0131k katar. Yine de tamamen iste\u011fe ba\u011fl\u0131d\u0131r.\n\n\n\n\n\n\tGyudon - Japon Usul\u00fc Dana Etli Pirin\u00e7 Kasesi\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t250 g dana eti (\u00e7ok ince dilimlenmi\u015f, carpaccio inceli\u011finde)2 porsiyon pi\u015fmi\u015f beyaz pirin\u00e7Sos120 g so\u011fan (ince dilimlenmi\u015f)120 ml dashi (ev yap\u0131m\u0131 veya toz dashiden haz\u0131rlanm\u0131\u015f)60 ml sake30 ml a\u00e7\u0131k soya sosu15 g \u015feker (gerekirse biraz daha fazla)1 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (taze rendelenmi\u015f)tuz\u00dczeri i\u00e7in2 po\u015fe yumurta (iste\u011fe ba\u011fl\u0131)ye\u015fil so\u011fan (ince dilimlenmi\u015f)beni-shogatogarashi\t\n\t\n\t\tOrta boy bir tencereye ya da wok'a so\u011fan\u0131, dashi'yi, sakeyi, soya sosunu ve \u015fekeri ekleyin. Orta ate\u015fte hafif\u00e7e kaynamaya b\u0131rak\u0131n.Ara s\u0131ra kar\u0131\u015ft\u0131rarak, so\u011fan yumu\u015fayana kadar yakla\u015f\u0131k 5 dakika pi\u015firin.Dana etini ekleyin. Orta-y\u00fcksek ate\u015fte, et pi\u015fip s\u0131v\u0131 yar\u0131ya inene kadar yakla\u015f\u0131k 5 dakika kar\u0131\u015ft\u0131rarak pi\u015firin.Rendelenmi\u015f zencefili ekleyin ve 1 dakika daha pi\u015firin. Tuz ve \u015fekeri damak tad\u0131n\u0131za g\u00f6re ayarlay\u0131n.Pirinci kaselere payla\u015ft\u0131r\u0131n ve \u00fczerine dana etli sosu ekleyin. \u0130sterseniz her kaseyi bir po\u015fe yumurta, dilimlenmi\u015f ye\u015fil so\u011fan, beni-shoga ve togarashi ile tamamlay\u0131n. Hemen servis edin.\t\n\t\n\t\tDana eti \u00e7ok ince dilimlenmelidir; dilimlemeden \u00f6nce k\u0131sa s\u00fcre dondurursan\u0131z i\u015finiz kolayla\u015f\u0131r. Aksi h\u00e2lde kasab\u0131n\u0131zdan bu \u015fekilde haz\u0131rlamas\u0131n\u0131 isteyin.\n\u00a0\n\t\n\t\n\t\tDonburi, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144782","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=144782"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144782\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/13162"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}