{"id":144832,"title":"Otantik Japon Usul\u00fc Okonomiyaki","modified":"2026-06-16T15:00:23+02:00","plain":"\u00dcnl\u00fc okonomiyaki tarifini ke\u015ffedin; et, deniz \u00fcr\u00fcnleri ve birbirinden zengin lezzetlerle haz\u0131rlanan lahanal\u0131 bir Japon krepidir. Otantik tarifim sizi Osaka'n\u0131n hareketli sokaklar\u0131na g\u00f6t\u00fcrecek.\n\n\n\nOkonomiyaki nedir?\n\n\n\nOkonomiyaki (\u304a\u597d\u307f\u713c\u304d) bazen \u201cJapon pizzas\u0131\u201d olarak an\u0131l\u0131r, ancak asl\u0131nda Japon mutfa\u011f\u0131na ait, \u00c7in lahanas\u0131 ile haz\u0131rlanan tuzlu bir kreptir. Hamuru un ve yumurtayla haz\u0131rlan\u0131r; ince do\u011franm\u0131\u015f lahana ile kar\u0131\u015ft\u0131r\u0131l\u0131r ve kimi zaman karides, kalamar, hatta peynir gibi ek malzemelerle zenginle\u015ftirilir.\n\n\n\nPi\u015ftikten sonra okonomiyaki \u015fu lezzetli e\u015flik\u00e7ilerle tamamlan\u0131r: okonomiyaki sosu, Kewpie Japon mayonezi, kurutulmu\u015f yosun ve kurutulmu\u015f palamut pullar\u0131.\n\n\n\n\n\n\n\nBu yeme\u011fin en g\u00fczel yan\u0131, son derece uyarlanabilir olmas\u0131d\u0131r: ister domuz eti kullanmay\u0131n ister ba\u015fka proteinler tercih edin, tarifi kolayca damak tad\u0131n\u0131za g\u00f6re \u015fekillendirebilirsiniz. \u0130\u00e7 malzemelerin ve \u00fczerindeki soslarla garnit\u00fcrlerin \u00e7e\u015fitlili\u011fi neredeyse sonsuzdur; bu da ad\u0131n\u0131n Japoncadaki anlam\u0131n\u0131 m\u00fckemmel bi\u00e7imde a\u00e7\u0131klar: \u201cdamak tad\u0131n\u0131za g\u00f6re \u0131zgara\u201d \u2014 Okonomi (damak tad\u0131n\u0131za g\u00f6re) ve Yaki (\u0131zgara).\n\n\n\nYakisoba, yani \u201c\u0131zgara eri\u015fte\u201d\n\n\n\nRestoranlarda okonomiyaki servisinin geleneksel \u015fekli\n\n\n\nOkonomiyaki geleneksel olarak teppan ad\u0131 verilen b\u00fcy\u00fck bir demir sac \u00fczerinde, genellikle bu yeme\u011fe odaklanan uzman mek\u00e2nlarda haz\u0131rlan\u0131r. Tezg\u00e2hta yerinizi ald\u0131\u011f\u0131n\u0131zda deneyim tam anlam\u0131yla s\u00fcr\u00fckleyicidir: \u015fefi i\u015f ba\u015f\u0131nda izler, teppan\u0131 ustal\u0131kla kullan\u0131\u015f\u0131n\u0131 seyredersiniz; ard\u0131ndan \u015fef, h\u00e2l\u00e2 c\u0131z\u0131rdayan okonomiyaki'yi do\u011frudan plakan\u0131n \u00fczerinden yemeye haz\u0131r h\u00e2lde \u00f6n\u00fcn\u00fcze \u00f6zenle b\u0131rak\u0131r.\n\n\n\nMasada oturmay\u0131 tercih ederseniz de benzer derecede keyifli bir deneyim ya\u015fars\u0131n\u0131z; \u00e7\u00fcnk\u00fc okonomiyaki, t\u0131pk\u0131 Kore barbek\u00fclerinde oldu\u011fu gibi, masaya entegre edilmi\u015f bir teppan \u00fczerinde servis edilir. \n\n\n\nEtkile\u015fimli yemek deneyimlerini sevenler i\u00e7in baz\u0131 i\u015fletmeler, personelin dikkatli y\u00f6nlendirmesi e\u015fli\u011finde okonomiyaki'yi bizzat haz\u0131rlama imk\u00e2n\u0131 sunar; b\u00f6ylece ortaya unutulmaz ve ki\u015fisel bir ak\u015fam \u00e7\u0131kar.\n\n\n\n\n\n\n\nOkonomiyaki \u00e7e\u015fitleri\n\n\n\nJaponcada \u201cokonomiyaki\u201d, \u201cistedi\u011finiz gibi \u0131zgara\u201d anlam\u0131na gelir. Bu ad, tariflerin bir Japon ailesinden di\u011ferine b\u00fcy\u00fck \u00f6l\u00e7\u00fcde de\u011fi\u015febilen esnekli\u011fini ve \u00e7e\u015fitlili\u011fini \u00e7ok iyi yans\u0131t\u0131r. \n\n\n\nBu y\u00fczden, kimseyi g\u00fccendirme kayg\u0131s\u0131 duymadan tarifi kendi damak tad\u0131n\u0131za g\u00f6re uyarlamakta \u00f6zg\u00fcrs\u00fcn\u00fcz. Domuz eti t\u00fcketmiyorsan\u0131z ya da deniz \u00fcr\u00fcnlerine alerjiniz varsa, bu malzemeleri sevdi\u011finiz alternatiflerle de\u011fi\u015ftirebilirsiniz.\n\n\n\nOkonomiyaki'nin say\u0131s\u0131z \u00e7e\u015fidi aras\u0131nda, eri\u015fte ve yumurtayla zenginle\u015ftirilen Hiro\u015fima usul\u00fc \u00f6zellikle \u00e7ok sevilir. Bir de, erimi\u015f peyniri and\u0131ran dokusuyla, okonomiyaki'nin daha ak\u0131\u015fkan bir versiyonu olan monjayaki vard\u0131r. Daha net anlatmak gerekirse:\n\n\n\n\nOsaka'da, t\u00fcm malzemeler pi\u015firmeden \u00f6nce birlikte kar\u0131\u015ft\u0131r\u0131l\u0131r.\n\n\n\nHiro\u015fima'da, okonomiyaki kat kat haz\u0131rlan\u0131r: \u00f6nce hamur taban\u0131, ard\u0131ndan lahana ve di\u011fer malzemeler eklenir. Bu y\u00f6ntem biraz pizzay\u0131 and\u0131r\u0131r.\n\n\n\nModan-yaki, \u00fczerine c\u00f6mert\u00e7e eklenen k\u0131zarm\u0131\u015f yakisoba ya da udon eri\u015fteleriyle \u201cne kadar \u00e7ok, o kadar iyi\u201d anlay\u0131\u015f\u0131n\u0131 temsil eder.\n\n\n\nNegiyaki ise ye\u015fil so\u011fan\u0131 \u00f6ne \u00e7\u0131kar\u0131r ve \u00c7in usul\u00fc ye\u015fil so\u011fanl\u0131 krepleri and\u0131ran \u00e7ok daha ince bir krep olarak haz\u0131rlan\u0131r.\n\n\n\n\nDamak tad\u0131n\u0131za g\u00f6re birka\u00e7 varyasyon fikri\n\n\n\nLahana:\n\n\n\n\nNapa lahanas\u0131: yumu\u015fak, ipeksi bir orta k\u0131s\u0131m\n\n\n\nYe\u015fil lahana: daha diri bir doku\n\n\n\n\nProteinler:\n\n\n\n\n\u0130nce dilimlenmi\u015f domuz g\u00f6be\u011fi\n\n\n\n\u0130stiridye\n\n\n\nTavuk k\u0131ymas\u0131\n\n\n\nDo\u011franm\u0131\u015f kalamar\n\n\n\n\nSebzeler:\n\n\n\n\nRendelenmi\u015f yam\n\n\n\nRendelenmi\u015f kabak\n\n\n\nSotelenip do\u011franm\u0131\u015f mantar\n\n\n\n\n\u00c7\u0131t\u0131rl\u0131k:\n\n\n\n\nD\u0131\u015f\u0131 ekstra \u00e7\u0131t\u0131r olsun istiyorsan\u0131z, hamura 2 ila 3 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u0131 ekleyin.\n\n\n\n\nOkonomiyaki'nin temel malzemeleri\n\n\n\n\n\n\n\n\u00c7in lahanas\u0131: Doku ve ferahl\u0131k kazand\u0131ran temel malzemelerden biri olan \u00c7in lahanas\u0131, ince ince do\u011fran\u0131p hamura kat\u0131l\u0131r ya da okonomiyaki'ye y\u00fckseklik ve hacim vermek i\u00e7in katmanlar aras\u0131na serpi\u015ftirilir. Hafif lezzeti, di\u011fer malzemeleri bast\u0131rmadan yeme\u011fi dengeler.\n\n\n\nDashi: Geleneksel Japon suyu, okonomiyaki dahil pek \u00e7ok yeme\u011fin temelini olu\u015fturur. Kurutulmu\u015f palamut ve yosundan haz\u0131rlan\u0131r; hamura derin bir umami ve ince bir aroma katar, b\u00f6ylece okonomiyaki daha katmanl\u0131 ve zengin bir lezzet kazan\u0131r.\n\n\n\nFurikake: K\u00fc\u00e7\u00fck palamut par\u00e7alar\u0131, susam taneleri, yosun k\u0131rp\u0131nt\u0131lar\u0131, \u015feker ve tuzdan olu\u015fan bir kar\u0131\u015f\u0131mla haz\u0131rlanan kuru bir Japon baharat kar\u0131\u015f\u0131m\u0131d\u0131r. Servisten hemen \u00f6nce okonomiyaki'nin \u00fczerine serpilir; \u00e7\u0131t\u0131r bir dokunu\u015f ve g\u00fc\u00e7l\u00fc bir umami lezzeti katar.\n\n\n\nKatsuobushi: \u0130nce kurutulmu\u015f palamut pullar\u0131, fermente edilip t\u00fcts\u00fclenir ve Japon mutfa\u011f\u0131ndaki vazge\u00e7ilmez yeriyle bilinir. Okonomiyaki'nin \u00fczerinde hem benzersiz bir doku hem de isli, yo\u011fun bir umami lezzeti sa\u011flar. S\u0131ca\u011f\u0131n etkisiyle dans ediyormu\u015f gibi g\u00f6r\u00fcnmeleri de yeme\u011fe b\u00fcy\u00fcleyici bir g\u00f6rsellik katar. \u00d6rne\u011fin tamago kake gohan \u00fczerinde de s\u0131k\u00e7a kullan\u0131l\u0131r.\n\n\n\nKewpie mayo: Japon mayonezi olan Kewpie, yumu\u015fak ve zengin tad\u0131yla \u00f6ne \u00e7\u0131kar; hafif tatl\u0131 aromas\u0131 ve kremsi k\u0131vam\u0131yla kolayca ay\u0131rt edilir. Bat\u0131 tarz\u0131 mayonezlerden farkl\u0131 olarak pirin\u00e7 sirkesi i\u00e7erir; bu da ona kendine \u00f6zg\u00fc bir lezzet profili kazand\u0131r\u0131r. Okonomiyaki'nin \u00fczerine gezdirildi\u011finde tatlarda ho\u015f bir denge kurar ve yeme\u011fe nefis bir kremsilik katar.\n\n\n\n\n\n\tOtantik Japon Usul\u00fc Okonomiyaki\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t70 g \u00c7in lahanas\u0131 (ince do\u011franm\u0131\u015f)0.5 havu\u00e7 (soyulmu\u015f ve ince do\u011franm\u0131\u015f)1.5 taze so\u011fan (ince do\u011franm\u0131\u015f)90 g un (\u00e7ok ama\u00e7l\u0131)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 kabartma tozu2 yumurta (hafif\u00e7e \u00e7\u0131rp\u0131lm\u0131\u015f)90 g dashi0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 beyaz biber (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)200 g karides (ay\u0131klanm\u0131\u015f, ba\u011f\u0131rsaklar\u0131 \u00e7\u0131kar\u0131lm\u0131\u015f ve iri do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 ya\u011f (bitkisel)1 yemek ka\u015f\u0131\u011f\u0131 tenkasu (tempura k\u0131r\u0131nt\u0131lar\u0131)\u00dczeri i\u00e7in30 g okonomiyaki sosu1.5 yemek ka\u015f\u0131\u011f\u0131 Kewpie mayonezi1 yemek ka\u015f\u0131\u011f\u0131 furikake1 yemek ka\u015f\u0131\u011f\u0131 katsuobushi\t\n\t\n\t\tB\u00fcy\u00fck bir kapta lahanay\u0131, havucu ve taze so\u011fan\u0131 kar\u0131\u015ft\u0131r\u0131n.Ayr\u0131 bir kapta unu, kabartma tozunu, yumurtalar\u0131, dashiyi, tuzu ve beyaz biberi \u00e7\u0131rp\u0131n.Yumurtal\u0131 kar\u0131\u015f\u0131m\u0131 lahana kar\u0131\u015f\u0131m\u0131n\u0131n \u00fczerine d\u00f6k\u00fcn ve sebzeler tamamen, her yeri e\u015fit \u015fekilde kaplanana kadar kar\u0131\u015ft\u0131r\u0131n.Karidesleri hamura ekleyin. Kullan\u0131yorsan\u0131z tempura k\u0131r\u0131nt\u0131lar\u0131n\u0131 da ilave edin.Ya\u011f\u0131 25 cm'lik yap\u0131\u015fmaz bir tavada orta ate\u015fte \u0131s\u0131t\u0131n. T\u00fcm y\u00fczeyin ya\u011flanmas\u0131 i\u00e7in tavay\u0131 hafif\u00e7e \u00e7evirin.Ya\u011f \u0131s\u0131n\u0131nca t\u00fcm kar\u0131\u015f\u0131m\u0131 tavaya d\u00f6k\u00fcn ve krep neredeyse tamamen pi\u015fip toparlanana kadar 7 ila 8 dakika pi\u015firin.Krebi dikkatlice \u00e7evirin ve alt\u0131n rengini al\u0131p tamamen pi\u015fene kadar 4 ila 6 dakika daha pi\u015firin.Krebi b\u00fcy\u00fck bir taba\u011fa al\u0131n ve 5 dakika dinlendirin.Krebin \u00fczerine okonomiyaki sosu ve Kewpie mayonezi ya da normal mayonez gezdirin; ard\u0131ndan kullan\u0131yorsan\u0131z furikake ve bonito pullar\u0131 serpin.\t\n\t\n\t\tDamak zevkinize g\u00f6re \u00fczerindeki malzemeleri azaltabilir ya da art\u0131rabilirsiniz. Ben hamurun i\u00e7ine k\u00fc\u00e7\u00fck peynir k\u00fcpleri eklemeyi \u00e7ok seviyorum.\nHamuru buzdolab\u0131nda 2 g\u00fcn saklayabilirsiniz.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144832","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=144832"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144832\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/14759"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}