{"id":144940,"title":"Soboro Don – K\u0131ymal\u0131 tavuklu pirin\u00e7 kasesi","modified":"2026-06-16T15:02:18+02:00","plain":"K\u0131ymal\u0131 tavuk ve \u00e7\u0131rp\u0131lm\u0131\u015f yumurtayla haz\u0131rlanan, h\u0131zl\u0131 \u00f6\u011fle molalar\u0131 i\u00e7in pratik ve doyurucu bir donburi!\n\n\n\nCan\u0131n\u0131z hem i\u00e7 \u0131s\u0131tan hem de haz\u0131rlamas\u0131 kolay bir yemek \u00e7ekiyorsa, do\u011fru yerdesiniz. Soboro Don, bento kutular\u0131 i\u00e7in kusursuz bir donburidir. Yumu\u015fac\u0131k pirin\u00e7, tatl\u0131-tuzlu lezzetlerle kaplanm\u0131\u015f nefis tavuk\u2026 \u00dcstelik ayak\u00fcst\u00fc yemek yedi\u011finizi bile hissetmezsiniz. \n\n\n\nSoboro Don nedir? \n\n\n\nSoboro Don’dan s\u00f6z edip de donburi’yi anmamak olmaz. San\u0131r\u0131m Tokashi Butadon, Gyudon, Oyakodon, Katsudon gibi tariflerde kar\u015f\u0131n\u0131za \u00e7\u0131kan o k\u00fc\u00e7\u00fck \u201cdon\u201d ekini fark etmi\u015fsinizdir\u2026! \n\n\n\nNefis bir katsudon\n\n\n\nBurada da mant\u0131k Soboro Don (\u305d\u307c\u308d\u4e3c\u3076\u308a) i\u00e7in ayn\u0131d\u0131r. \u201cSoboro\u201d, Japoncada ince k\u0131y\u0131lm\u0131\u015f herhangi bir proteini ifade eden bir terimdir. \n\n\n\nBurada kullan\u0131lan protein, \u00f6nceden tatland\u0131r\u0131l\u0131p ufalanarak k\u00fc\u00e7\u00fck par\u00e7alara ayr\u0131lm\u0131\u015f k\u0131ymal\u0131 tavuktur. Buna \u00e7\u0131rp\u0131lm\u0131\u015f yumurta eklenir ve her \u015fey buharda pi\u015fmi\u015f pirincin \u00fczerine yerle\u015ftirilerek bir kasede servis edilir. Donburi’nin \u00f6z\u00fc de tam olarak budur! \n\n\n\nJaponya’da Soboro Don, en \u00e7ok bento \u00f6\u011f\u00fcnleriyle \u00f6zde\u015fle\u015fen yemeklerden biridir. \u00dcnl\u00fc Japon yemek kutular\u0131ndaki pop\u00fclaritesi sayesinde baz\u0131 restoranlarda \u201cSoboro Bento\u201d ad\u0131yla da kar\u015f\u0131n\u0131za \u00e7\u0131kar. \n\n\n\nOyakodon, yumurtal\u0131 donburilerin en bilineni\n\n\n\nBu nedenle hem s\u0131cak hem de so\u011fuk servis edilebilir; tam da bu y\u00fczden h\u0131zl\u0131 \u00f6\u011fle yemeklerinin g\u00f6zdesidir. K\u0131sacas\u0131 Soboro Don, son derece \u00e7ok y\u00f6nl\u00fc bir yemektir!\n\n\n\nSoboro Don nereden gelir? \n\n\n\nSoboro Don’un, Edo d\u00f6nemi Japonya’s\u0131nda (1603-1868) ortaya \u00e7\u0131kt\u0131\u011f\u0131 d\u00fc\u015f\u00fcn\u00fcl\u00fcyor. Kesin k\u00f6kenleri bilinmese de bir\u00e7ok ki\u015fi bu yeme\u011fin Budist tap\u0131naklar\u0131nda servis edilmi\u015f olabilece\u011fini d\u00fc\u015f\u00fcn\u00fcyor. \n\n\n\nO d\u00f6nemde Soboro Don, orada ya\u015fayan ke\u015fi\u015fler i\u00e7in hem pratik hem de besleyici bir \u00f6\u011f\u00fcnd\u00fc. Bununla birlikte bu yemek, as\u0131l olarak 1868’den hemen sonra, Meiji d\u00f6nemi (1868-1912) s\u0131ras\u0131nda \u00fclkenin sanayile\u015fmesiyle birlikte yayg\u0131nla\u015ft\u0131 ve Japon mutfa\u011f\u0131nda ger\u00e7ek bir yer edindi. \n\n\n\nEkonomik, doyurucu ve i\u015ftah a\u00e7\u0131c\u0131 bir \u00f6\u011f\u00fcn; ba\u015far\u0131y\u0131 getiren kombinasyon da buydu!\n\n\n\nSoboro Don’un ana malzemeleri\n\n\n\n\n\n\n\nTavuk: bu tarifte benim tercih etti\u011fim protein bu, ancak baz\u0131lar\u0131 tavu\u011fun yerine dana eti, domuz eti ya da bal\u0131k kullan\u0131r. Damak zevkinize g\u00f6re kolayca uyarlanabilecek pek \u00e7ok versiyonu vard\u0131r. \n\n\n\nHer durumda eti \u00f6nceden iyi baharatlamaya ve ya\u011f oran\u0131 y\u00fcksek bir par\u00e7a kullanmaya \u00f6zen g\u00f6sterin (ideali yakla\u015f\u0131k %30 ya\u011f oran\u0131d\u0131r).\n\n\n\nSake: tatl\u0131 ve tuzlu aromalar\u0131 dengelemek i\u00e7in yumu\u015fak ve \u00e7i\u00e7eksi notalara sahip bir pirin\u00e7 alkol\u00fc her zaman iyi bir fikirdir. \u00dcstelik tavukla da harika uyum sa\u011flar; buna inanmak i\u00e7in tek yapman\u0131z gereken teriyaki tavu\u011funu tatmak!\n\n\n\nTeriyaki tavu\u011fun yerini hi\u00e7bir \u015fey tutmaz\n\n\n\nMirin: Soboro Don’a o yumu\u015fak umami lezzetini veren malzeme budur. Sakeye olduk\u00e7a benzer; ancak daha az alkoll\u00fc ve daha tatl\u0131d\u0131r. Soslarda ve glazelerde ger\u00e7ekten e\u015fsizdir. \n\n\n\nA\u00e7\u0131k soya sosu: bu yeme\u011fin ihtiya\u00e7 duydu\u011fu tuz dengesini sa\u011flayan temel malzeme budur. Ete lezzet dengesini kazand\u0131r\u0131r; \u00fcstelik koyu soya sosunun getirdi\u011fi ekstra tatl\u0131l\u0131\u011f\u0131 eklemeden. \n\n\n\nTaze so\u011fan: bu tarifte birden fazla g\u00f6rev \u00fcstlenir. Bir yandan aromal\u0131 suyu haz\u0131rlamak i\u00e7in kullan\u0131l\u0131r, di\u011fer yandan da servis s\u0131ras\u0131nda garnit\u00fcr olur. Yeme\u011fe ihtiya\u00e7 duydu\u011fu ferahl\u0131\u011f\u0131 kazand\u0131r\u0131r; hatta demlenmi\u015f suda bile bunu hissedersiniz. Etkisi, eri\u015ftelerle kullan\u0131lan taze so\u011fan ya\u011f\u0131na biraz benzer, ama \u00e7ok daha zariftir. \n\n\n\nYumurta: yumurta katman\u0131 ince, yumu\u015fak ve k\u0131yma gibi olabildi\u011fince homojen olmal\u0131d\u0131r. Evet, yumurta Japon mutfa\u011f\u0131n\u0131n yine en g\u00fc\u00e7l\u00fc yard\u0131mc\u0131lar\u0131ndan biridir!\n\n\n\nPirin\u00e7: Japon k\u00f6kenli bir yemekte japonica pirinci kullanmak elbette en do\u011fru se\u00e7imdir. K\u0131sa taneleri ve yumu\u015fak dokusuyla yaln\u0131zca donburi i\u00e7in de\u011fil, pirin\u00e7 \u00e7e\u015fitleri aras\u0131nda pek \u00e7ok tarif i\u00e7in de en ideal se\u00e7eneklerden biridir; \u00f6rne\u011fin son tariflerimden biri olan Mame Gohan i\u00e7in de harikad\u0131r.\n\n\n\nSoboro Don’u ba\u015far\u0131l\u0131 yapmak i\u00e7in ipu\u00e7lar\u0131\n\n\n\nEti g\u00fczelce k\u0131zart\u0131p iyice renk ald\u0131rmak \u00e7ok ama \u00e7ok \u00f6nemlidir. Ger\u00e7ekten. Bu a\u015famada sab\u0131rl\u0131 olun ve hemen kar\u0131\u015ft\u0131rma iste\u011fine kar\u015f\u0131 koyun.\n\n\n\nTaze so\u011fanla demlenmi\u015f su: Buna bilerek tuz eklenir; \u00e7\u00fcnk\u00fc ama\u00e7, suda taze so\u011fan\u0131n i\u00e7indekinden daha y\u00fcksek bir tuz yo\u011funlu\u011fu olu\u015fturmakt\u0131r. B\u00f6ylece m\u00fcmk\u00fcn oldu\u011funca fazla aroma \u00e7ekilir. Dikkat: Tamam\u0131n\u0131 kullanmayacaks\u0131n\u0131z; kalan\u0131n\u0131 \u00f6rne\u011fin wonton haz\u0131rlarken de\u011ferlendirebilirsiniz.\n\n\n\n\n\n\tSoboro Don - K\u0131ymal\u0131 tavuklu pirin\u00e7 kasesi\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tK\u0131ymal\u0131 tavuk250 g tavuk eti (k\u0131y\u0131lm\u0131\u015f; tercihen \u00fcst but)1 yemek ka\u015f\u0131\u011f\u0131 sake3 yemek ka\u015f\u0131\u011f\u0131 mirin1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker3 yemek ka\u015f\u0131\u011f\u0131 az tuzlu soya sosu2 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (rendelenmi\u015f)1 di\u015f sar\u0131msak (rendelenmi\u015f)1.5 yemek ka\u015f\u0131\u011f\u0131 taze so\u011fanl\u0131 su (Haz\u0131rlad\u0131\u011f\u0131n\u0131z suyun tamam\u0131n\u0131 kullanmayacaks\u0131n\u0131z)Taze so\u011fanl\u0131 su1 taze so\u011fan (\u00e7ok ince k\u0131y\u0131lm\u0131\u015f)5 yemek ka\u015f\u0131\u011f\u0131 su (s\u0131cak)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzYumu\u015fak \u00e7\u0131rp\u0131lm\u0131\u015f yumurta3 yumurta1 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 tutam tuzSunum2 porsiyon japonica pirinci (ha\u015flanm\u0131\u015f)3 sap taze so\u011fan (ince dilimlenmi\u015f)beni shoga\t\n\t\n\t\tTaze so\u011fanl\u0131 suK\u00fc\u00e7\u00fck bir kasede tuzu s\u0131cak suda eritinTaze so\u011fan\u0131 ekleyinBuzdolab\u0131nda 15 dakika dinlendirinK\u0131ymal\u0131 tavukT\u00fcm malzemeleri bir kar\u0131\u015ft\u0131rma kab\u0131nda iyice kar\u0131\u015ft\u0131r\u0131n\u00dczerini kapat\u0131n ve buzdolab\u0131nda 15 dakika dinlendirinWok'u orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n, ard\u0131ndan az miktarda ya\u011f ekleyinEti ekleyin ve spatulayla yayd\u0131r\u0131n. Bir y\u00fcz\u00fcn\u00fc 2-3 dakika k\u0131zart\u0131nK\u0131ymay\u0131 hafif\u00e7e kar\u0131\u015ft\u0131r\u0131p par\u00e7alar\u0131 ay\u0131r\u0131n. Yeniden k\u0131zarmaya b\u0131rak\u0131nEt tamamen pi\u015fene kadar bu i\u015flemi tekrarlay\u0131n, ard\u0131ndan kenara al\u0131nYumurtaTencere hen\u00fcz so\u011fukken yumurta malzemelerini i\u00e7inde kar\u0131\u015ft\u0131r\u0131nTencereyi orta-k\u0131s\u0131k ate\u015fe al\u0131nYumurta kar\u0131\u015f\u0131m\u0131n\u0131 s\u0131k s\u0131k kar\u0131\u015ft\u0131rarak pi\u015firin; b\u00f6ylece yumurtalar tencerenin taban\u0131na ve kenarlar\u0131na yap\u0131\u015fmaz, canl\u0131 sar\u0131 rengini de korurB\u00fcy\u00fck par\u00e7alar\u0131 k\u00fc\u00e7\u00fck par\u00e7alara ay\u0131rmak i\u00e7in kar\u0131\u015ft\u0131r\u0131nYumurtalar\u0131 ak\u0131\u015fkanl\u0131\u011f\u0131n\u0131 kaybedip yumu\u015fak ve pofuduk bir k\u0131vam alana kadar pi\u015firin. Kenara al\u0131nSunumPirinci kaselere payla\u015ft\u0131r\u0131nPirincin bir yar\u0131s\u0131na k\u0131ymal\u0131 tavu\u011fu, di\u011fer yar\u0131s\u0131na \u00e7\u0131rp\u0131lm\u0131\u015f yumurtay\u0131 yerle\u015ftirinTaze so\u011fanlar\u0131 ortas\u0131na ince bir \u00e7izgi h\u00e2linde yerle\u015ftirin\u0130sterseniz beni shoga ile s\u00fcsleyin\t\n\t\n\t\tEtin iyice k\u0131zarmas\u0131 bu tarifin en \u00f6nemli noktalar\u0131ndan biridir. Ger\u00e7ekten de bu a\u015famada sab\u0131rl\u0131 olun ve hemen kar\u0131\u015ft\u0131rma iste\u011fine kar\u015f\u0131 koyun.\nTaze so\u011fanl\u0131 su hakk\u0131nda not\nBuraya \u00f6zellikle tuz eklenir; ama\u00e7, suda taze so\u011fan\u0131n i\u00e7indekinden daha y\u00fcksek bir tuz yo\u011funlu\u011fu olu\u015fturmakt\u0131r. B\u00f6ylece taze so\u011fan\u0131n aromas\u0131n\u0131 en iyi \u015fekilde ortaya \u00e7\u0131karabilirsiniz.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144940","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=144940"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144940\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/17103"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144940"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144940"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144940"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}