{"id":144875,"title":"Unagi Sosu – Japon Usul\u00fc Izgaralar \u0130\u00e7in Sos","modified":"2026-06-16T15:01:19+02:00","plain":"Japon usul\u00fc glaze ve dip soslar\u0131n\u0131z i\u00e7in nefis bir Unagi sosu tarifi\n\n\n\nUnagi no tare, Kabayaki sosu, Nitsume sosu\u2026 Japonya\u2019da Unagi sosunun birka\u00e7 farkl\u0131 ad\u0131 vard\u0131r ama bunlardan biri mutlaka dikkatinizi \u00e7ekmi\u015ftir: \u201cy\u0131lan bal\u0131\u011f\u0131 sosu\u201d. \n\n\n\nAd\u0131na aldanmay\u0131n; bu nefis sosun yaln\u0131zca kolayca bulunabilen 4 malzemeden yap\u0131ld\u0131\u011f\u0131n\u0131 ve i\u00e7inde hi\u00e7 y\u0131lan bal\u0131\u011f\u0131 bulunmad\u0131\u011f\u0131n\u0131 \u00f6\u011frenince \u015fa\u015f\u0131rabilirsiniz (en az\u0131ndan art\u0131k \u00f6yle)! \n\n\n\nUnagi sosu nedir?\n\n\n\nJapon mutfa\u011f\u0131, soslar s\u00f6z konusu oldu\u011funda son derece zengindir; Unagi sosu da biraz \u015fa\u015f\u0131rt\u0131c\u0131 ad\u0131na ra\u011fmen bu zenginli\u011fin en cazip \u00f6rneklerinden biridir. Ba\u015fl\u0131ca malzemeleri mirin ve soya sosu olan Unagi sosu, teriyaki sosuna olduk\u00e7a benzer. \n\n\n\nNefis teriyaki tavuk tarifim\n\n\n\nElbette, i\u00e7eri\u011findeki malzemeler pek \u00e7ok Japon sosunda kar\u015f\u0131n\u0131za \u00e7\u0131kan temel malzemelerdir; ancak Unagi sosu, bal\u0131 and\u0131ran k\u0131vam\u0131 ve kendine \u00f6zg\u00fc karamelize lezzetiyle \u00f6ne \u00e7\u0131kar. \n\n\n\nK\u0131sacas\u0131 bal\u0131k tad\u0131 beklemeyin. Buna kar\u015f\u0131l\u0131k su\u015filerle ya da onigirilerle harika gider!\n\n\n\nPeki i\u00e7inde y\u0131lan bal\u0131\u011f\u0131 yoksa neden buna \u201cy\u0131lan bal\u0131\u011f\u0131 sosu\u201d deniyor? \u201cUnagi\u201d kelimesinin birebir anlam\u0131n\u0131n \u201cy\u0131lan bal\u0131\u011f\u0131\u201d oldu\u011funu d\u00fc\u015f\u00fcn\u00fcnce bu ger\u00e7ekten merak uyand\u0131r\u0131c\u0131. \n\n\n\nJaponya\u2019da y\u0131lan bal\u0131\u011f\u0131 olduk\u00e7a s\u0131k t\u00fcketilir. Unagi sosu da \u00f6zellikle \u0131zgara y\u0131lan bal\u0131\u011f\u0131 yemekleriyle m\u00fckemmel uyum sa\u011flar ve \u00e7ok sevilir; \u00f6rne\u011fin bir donburi \u00e7e\u015fidi olan Unagi Don\u2019da (beyaz pirin\u00e7 \u00fczerinde servis edilen \u0131zgara y\u0131lan bal\u0131\u011f\u0131). \n\n\n\nAsl\u0131nda bu sosun ilk h\u00e2linde y\u0131lan bal\u0131\u011f\u0131 suyu bulunurdu; bug\u00fcn ise art\u0131k b\u00f6yle de\u011fil. Bu da pek \u00e7ok \u015feyi a\u00e7\u0131kl\u0131yor! \n\n\n\nUnagi sosuna az \u00e7ok a\u015finaysan\u0131z, onun s\u0131k s\u0131k \u201cNitsume\u201d ya da \u201cKabayaki\u201d adlar\u0131yla birlikte an\u0131ld\u0131\u011f\u0131n\u0131 da fark etmi\u015fsinizdir. Bunca isim aras\u0131nda kafan\u0131n kar\u0131\u015fmas\u0131 \u00e7ok normal. \n\n\n\nKabayaki, her \u015feyden \u00f6nce \u0131zgara y\u0131lan bal\u0131\u011f\u0131 \u015fi\u015flerinden olu\u015fan bir yemektir; ama ayn\u0131 zamanda y\u0131lan bal\u0131\u011f\u0131na benzeyen, yani uzun ve pulsuz bal\u0131klarla yap\u0131lan benzer \u0131zgaralar i\u00e7in de kullan\u0131lan bir terimdir. \n\n\n\nBu ayn\u0131 zamanda \u201cteriyaki\u201d tipi bir pi\u015firme y\u00f6ntemidir (evet, tavukta da oldu\u011fu gibi): Bu y\u00f6ntemde, bu \u00f6rnekte y\u0131lan bal\u0131\u011f\u0131 \u015fi\u015fleri \u00f6nce \u0131zgara edilir, ard\u0131ndan pi\u015firme s\u0131ras\u0131nda yo\u011fun sosa bat\u0131r\u0131l\u0131r. Sonu\u00e7ta ortaya \u201cUnagi no Kabayaki\u201d \u00e7\u0131kar; yani kelimenin tam anlam\u0131yla \u201calevde pi\u015firilmi\u015f ve laklanm\u0131\u015f y\u0131lan bal\u0131\u011f\u0131\u201d. \n\n\n\nNitsume konusuna gelince, kafa kar\u0131\u015f\u0131kl\u0131\u011f\u0131 gayet anla\u015f\u0131l\u0131r. Bu, \u00f6zellikle su\u015filer i\u00e7in kullan\u0131lan bir \u00e7e\u015fni t\u00fcr\u00fcd\u00fcr ve Unagi sosu da bu grubun i\u00e7inde yer al\u0131r. Ba\u015flang\u0131\u00e7ta Nitsume de y\u0131lan bal\u0131\u011f\u0131 suyu i\u00e7erirdi. \n\n\n\nBug\u00fcn ise art\u0131k durum b\u00f6yle de\u011fil. Bu y\u00fczden bir g\u00fcn kar\u015f\u0131n\u0131za \u201cNitsume\u201d ya da \u201cKabayaki\u201d terimleri \u00e7\u0131karsa \u015fa\u015f\u0131rmay\u0131n; soslar s\u00f6z konusu oldu\u011funda \u00e7ok da yan\u0131lm\u0131\u015f say\u0131lmazs\u0131n\u0131z. \u0130\u015finizi garantiye almak m\u0131 istiyorsunuz? O halde, t\u00fcm bu isimler aras\u0131ndaki fark\u0131 \u00e7\u00f6zmeye \u00e7al\u0131\u015fmaktan daha k\u0131sa s\u00fcrede haz\u0131rlayabilece\u011finiz bu tarifi deneyin!\n\n\n\nUnagi sosunun ana malzemeleri \n\n\n\n\n\n\n\nMirin: Tatl\u0131 aromal\u0131 bir pirin\u00e7 \u015farab\u0131d\u0131r ve \u00f6zellikle y\u0131lan bal\u0131\u011f\u0131yla \u00e7ok iyi uyum sa\u011flar. Soya sosunun tuzlulu\u011funu dengeleyen hafif bir tatl\u0131l\u0131k ve asidite katar. \u015eekerle birle\u015fti\u011finde Unagi sosuna o karakteristik karamelimsi tad\u0131 verir; ayn\u0131 zamanda sosun koyula\u015fmas\u0131na da yard\u0131mc\u0131 olur.\n\n\n\nA\u00e7\u0131k soya sosu: Sosa tuzlu bir derinlik kazand\u0131r\u0131r ve lezzet dengesini kurar. Do\u011fru miktarda kullan\u0131ld\u0131\u011f\u0131nda, di\u011fer tatlar\u0131 bast\u0131rmadan y\u0131lan bal\u0131\u011f\u0131n\u0131n lezzetini \u00f6ne \u00e7\u0131kar\u0131r. \n\n\n\nDashi: Baz\u0131 tariflerde bunun yerine sake kullan\u0131l\u0131r. Ben \u015fahsen toz dashi kullanmay\u0131 tercih ediyorum; umami tad\u0131yla sosa ho\u015f bir derinlik kat\u0131yor. \n\n\n\nNormalde bal\u0131kla birlikte dashiyi dikkatli kullanman\u0131z\u0131 s\u00f6ylerim; bu y\u00fczden burada da \u00f6l\u00e7\u00fcy\u00fc ka\u00e7\u0131rmamak gerekir. Yine de y\u0131lan bal\u0131\u011f\u0131 olduk\u00e7a zarif ve narin bir bal\u0131k oldu\u011fundan, bu tarifte dashi kesinlikle yersiz kalmaz; aksine son derece ba\u015far\u0131l\u0131 bir e\u015fle\u015fme yarat\u0131r!\n\n\n\n\n\n\tUnagi Sosu - Japon Usul\u00fc Izgara Sosu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 ml mirin100 ml light soya sosu (veya Kikkoman gibi Japon tipi tuzlu soya sosu)50 g \u015feker5 g dashi tozu\t\n\t\n\t\tT\u00fcm malzemeleri k\u00fc\u00e7\u00fck bir sos tenceresinde iyice kar\u0131\u015ft\u0131r\u0131n.Orta-k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n ve sos koyula\u015fana kadar kar\u0131\u015ft\u0131rarak pi\u015firin.\t\n\t\n\t\t\t\n\t\n\t\tSauceJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144875","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=144875"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144875\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/17408"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}