{"id":145032,"title":"Tavuk Nanban – Tartar Soslu \u00c7\u0131t\u0131r Tavuk","modified":"2026-06-16T15:03:27+02:00","plain":"Kendine has, nefis bir Japon \"Nanban\" k\u0131zarm\u0131\u015f tavuk tarifi\n\n\n\nK\u0131zarm\u0131\u015f tavuk, insan\u0131n asla b\u0131kmad\u0131\u011f\u0131 tariflerden biridir. Hele bir de Karaage tavu\u011funu tatt\u0131ysan\u0131z, Nanban\u2019a kar\u015f\u0131 koymak iyice zorla\u015f\u0131r. \n\n\n\nKaraage, asl\u0131nda eti \u2014 \u00e7o\u011funlukla da tavu\u011fu \u2014 ya\u011fda k\u0131zartmaya dayanan Japon mutfa\u011f\u0131na \u00f6zg\u00fc bir tekniktir; bu tarif ise size hem yumu\u015fac\u0131k hem de \u00e7\u0131t\u0131r tavukla birlikte, uzun s\u00fcre akl\u0131n\u0131zdan \u00e7\u0131kmayacak nefis bir Nanban sosu ve zengin bir tartar sos sunuyor! \n\n\n\nSebebini birazdan anlayacaks\u0131n\u0131z ama ebi fry ile tavuk nanban\u0131n pek \u00e7ok ortak noktas\u0131 var\n\n\n\nTavuk Nanban nedir? \n\n\n\nK\u0131zarm\u0131\u015f tavu\u011fun say\u0131s\u0131z tarifi var. Az \u00f6nce Karaage tavu\u011fundan s\u00f6z ettim ama d\u00fcnyan\u0131n farkl\u0131 mutfaklar\u0131nda \u00c7in usul\u00fc k\u0131zarm\u0131\u015f tavuk, onun Kanton usul\u00fc ya da Kore usul\u00fc versiyonlar\u0131 da var. \n\n\n\nBir de Soo Guy tavu\u011fu ya da Katsu tavu\u011fu akla geliyor. B\u00fct\u00fcn bunlar, k\u0131zarm\u0131\u015f tavu\u011fa ne kadar d\u00fc\u015fk\u00fcn oldu\u011fumuzu g\u00f6steriyor. En sevdi\u011fimiz \u015fey de i\u00e7inin sulu ve yumu\u015fak kal\u0131rken d\u0131\u015f\u0131n\u0131n k\u0131t\u0131r k\u0131t\u0131r olmas\u0131. \n\n\n\n\u00dcnl\u00fc katsu curry, hem nefis hem de ilgi \u00e7ekici bir kombinasyondur\n\n\n\nPeki tavuk Nanban\u2019\u0131 (\u30c1\u30ad\u30f3\u5357\u86ee) di\u011ferlerinden bu kadar farkl\u0131 k\u0131lan nedir? Her \u015fey kaplamas\u0131nda gizli. Genellikle Karaage\u2019nin d\u0131\u015f\u0131n\u0131n Nanban\u2019a k\u0131yasla daha \u00e7\u0131t\u0131r oldu\u011fu s\u00f6ylenir. Bana kal\u0131rsa Nanban biraz daha yumu\u015fak ve daha esnektir. \n\n\n\nS\u0131rr\u0131, tavu\u011fu saran un-yumurta kar\u0131\u015f\u0131m\u0131nda sakl\u0131d\u0131r. Bu sayede klasik kaplamal\u0131 di\u011fer k\u0131zarm\u0131\u015f tavuklara g\u00f6re daha az kurur. D\u0131\u015f\u0131 incecik ve hafif olur; et ise tuzla karabiberi g\u00fczelce i\u00e7ine \u00e7eker… k\u0131sacas\u0131 ortaya enfes bir sonu\u00e7 \u00e7\u0131kar. Bir de yan\u0131nda gelen \u201ctartar\u201d sos var ki, onu hi\u00e7 sormay\u0131n. \n\n\n\nBir ba\u015fka \u00f6nemli fark da haz\u0131rl\u0131k a\u015famalar\u0131n\u0131n farkl\u0131 olmas\u0131d\u0131r; Nanban\u2019\u0131 yine Karaage ile kar\u015f\u0131la\u015ft\u0131rd\u0131\u011f\u0131n\u0131zda, ad\u0131mlar\u0131n ters s\u0131rada ilerledi\u011fini g\u00f6r\u00fcrs\u00fcn\u00fcz. \n\n\n\n\u00dcnl\u00fc donburi miso katsu tavukla da haz\u0131rlanabilir\n\n\n\nKaraage \u00f6nce soya sosu ve sake kar\u0131\u015f\u0131m\u0131nda marine edilip ard\u0131ndan k\u0131zart\u0131l\u0131rken, Nanban \u00f6nce k\u0131zart\u0131l\u0131r; sonra Nanban sosuna bulan\u0131r ve tartar sosla bulu\u015fturulur. \n\n\n\nKula\u011fa \u015fa\u015f\u0131rt\u0131c\u0131 geliyor, kabul. Japonya\u2019da \u201cNanban\u201d terimi bug\u00fcn ta\u015f\u0131d\u0131\u011f\u0131 anlam\u0131 her zaman ta\u015f\u0131mam\u0131\u015f olsa da, temelde yabanc\u0131 ama bir o kadar da cazip bir \u015feyi ifade eder; bu tarif de tam olarak i\u015ftah kabartan cinsten. Hatta Japonya\u2019da bentolara konan klasik tariflerden biridir. K\u0131sacas\u0131, tavuk Nanban hi\u00e7 de hafife al\u0131nacak bir yemek de\u011fil!\n\n\n\nTavuk Nanban\u2019\u0131n k\u00f6keni nedir? \n\n\n\nTavuk Nanban, Kyushu Adas\u0131\u2019ndaki Miyazaki\u2019ye \u00f6zg\u00fc bir spesiyaldir. Bu prefekt\u00f6rl\u00fck, Nanban\u2019\u0131n ger\u00e7ek merkezi say\u0131l\u0131r; hatta pek \u00e7ok internet kullan\u0131c\u0131s\u0131na g\u00f6re en iyi hali burada yap\u0131l\u0131r. \n\n\n\nAz \u00f6nce de de\u011findi\u011fim gibi, ba\u015flang\u0131\u00e7ta \u201cNanban\u201d pek de olumlu \u00e7a\u011fr\u0131\u015f\u0131mlar yapm\u0131yordu. K\u0131sa bir tarih notu olarak, bu terim do\u011frudan Nanban ticareti d\u00f6nemine, yani \u201cG\u00fcney Barbarlar\u0131 ile ticaret d\u00f6nemi\u201dne ba\u011flan\u0131r. \u00d6zellikle bug\u00fcn kula\u011fa ger\u00e7ekten biraz \u00fcrpertici geliyor.\n\n\n\n16. y\u00fczy\u0131la kadar \u201cNanban\u201d terimi daha \u00e7ok G\u00fcney Asya k\u00f6kenli halklar\u0131 ifade ediyordu ve bunda pek de nezaket yoktu. Ancak Avrupal\u0131 gezginler Japon topraklar\u0131na ayak bast\u0131\u011f\u0131nda kelime hafif\u00e7e farkl\u0131 bir anlam kazand\u0131. \n\n\n\nHambagu da yurt d\u0131\u015f\u0131ndan esinlenen bir ba\u015fka yemektir... nereden geldi\u011fini size b\u0131rakay\u0131m\n\n\n\nG\u00fcneyden gelen filolar ve denizcilerin al\u0131\u015fkanl\u0131klar\u0131 Japon halk\u0131 i\u00e7in bilinmez, hatta uzun s\u00fcre ku\u015fkuyla kar\u015f\u0131lanan \u015feyler oldu\u011fundan, \u201cNanban\u201d zamanla yabanc\u0131 ama dikkat \u00e7ekici, hatta cazip bulunan her \u015feyi anlatan genel bir terime d\u00f6n\u00fc\u015ft\u00fc. \u00c7\u00fcnk\u00fc bunlar, ilk ticari ve k\u00fclt\u00fcrel al\u0131\u015fveri\u015flerin ya\u015fand\u0131\u011f\u0131 d\u00f6nemlerdi. \n\n\n\nBurada s\u00f6z konusu olan da Portekiz\u2019le kurulan tarihsel ba\u011fd\u0131r; \u00e7\u00fcnk\u00fc orada yiyecekleri sirke bazl\u0131 tatl\u0131-ek\u015fi bir sosa bat\u0131rmak olduk\u00e7a yayg\u0131nd\u0131r. Yar\u0131 Portekiz, yar\u0131 Japon bir yemek olan tempura da bu miras\u0131n g\u00fczel bir \u00f6rne\u011fidir! \n\n\n\nYeme\u011fin kendisine gelince, 1950\u2019li y\u0131llarda Nobeoka kentinde (yani yine Miyazaki prefekt\u00f6rl\u00fc\u011f\u00fcnde) ortaya \u00e7\u0131kt\u0131\u011f\u0131 s\u00f6ylenir. Tartar sos hen\u00fcz bug\u00fcn bildi\u011fimiz bi\u00e7imde yoktu ama yeme\u011fin \u00f6z\u00fc yine de b\u00fcy\u00fck \u00f6l\u00e7\u00fcde ayn\u0131yd\u0131. \n\n\n\n\u00d6te yandan Japonya\u2019da Nanban, ac\u0131 biber i\u00e7eren yemekleri de ifade eder. Ger\u00e7ekten de baz\u0131lar\u0131 Nanban sosuna biber koyar; ancak bug\u00fcn size sundu\u011fum tarifte durum b\u00f6yle de\u011fil.\n\n\n\nTavuk Nanban\u2019\u0131n temel malzemeleri\n\n\n\n\n\n\n\nTavuk: Tavuk Nanban\u2019da genellikle kemiksiz tavuk \u00fcst but kullan\u0131l\u0131r. Hem yumu\u015fakt\u0131r hem de \u00e7al\u0131\u015fmas\u0131 kolayd\u0131r.\n\n\n\nPirin\u00e7 sirkesi: Tavuk yumu\u015fak, narin ve kaplamas\u0131 sayesinde zengin bir dokuya sahip oldu\u011fundan, pirin\u00e7 sirkesi yeme\u011fe ince bir asidite katar. K\u0131sacas\u0131, yeme\u011fin tatl\u0131-ek\u015fi dengesini kuran temel unsurlardan biridir. \n\n\n\nA\u00e7\u0131k soya sosu: Tavuk Nanban zaten tatl\u0131-ek\u015fi karakterli bir yemek oldu\u011fundan, a\u00e7\u0131k soya sosu bu dengeye tuzlu bir derinlik katar ve tatl\u0131l\u0131kla asiditeyi dengeler. Ayr\u0131ca tavuk, Nanban sosuna pi\u015firmenin sonunda buland\u0131\u011f\u0131 i\u00e7in, bu kullan\u0131mda en uygun se\u00e7enek a\u00e7\u0131k soya sosudur. \n\n\n\nYumurtalar: Elbette tartar sosunda kullan\u0131l\u0131r; ama tavu\u011fun kaplamas\u0131nda da \u00f6nemli rol oynar. Dedi\u011fim gibi, bu tarifle di\u011fer k\u0131zarm\u0131\u015f tavuklar aras\u0131ndaki temel fark da burada yatar. Ama\u00e7, tavu\u011fu una bulay\u0131p k\u0131zartmadan hemen \u00f6nce \u00e7\u0131rp\u0131lm\u0131\u015f yumurtaya bat\u0131rmakt\u0131r. B\u00f6ylece sosu ve marinad\u0131 g\u00fczelce \u00e7eken, ince ve hafif bir kabuk elde edersiniz. \n\n\n\nTavuk Nanban i\u00e7in p\u00fcf noktalar\u0131\n\n\n\nBir\u00e7ok ki\u015fi tavuk Nanban i\u00e7in tavu\u011fun hangi k\u0131sm\u0131n\u0131 kullanmak gerekti\u011fini soracakt\u0131r: g\u00f6\u011f\u00fcs m\u00fc, but mu? \n\n\n\nBenim tercihim tavuk \u00fcst buttan yana. G\u00f6\u011f\u00fcs eti daha kuru ve daha hafif lezzetli olabilir; \u00fcst but ise biraz daha ya\u011fl\u0131 oldu\u011fu i\u00e7in aromas\u0131 daha yo\u011fundur. \n\n\n\nTek dezavantaj\u0131, g\u00f6\u011f\u00fcs etini inceltip d\u00f6vmenin biraz daha kolay olmas\u0131 olabilir. Yine de her iki durumda da ete e\u015fit kal\u0131nl\u0131k kazand\u0131rmak gerekir; yani harcanan emek a\u015fa\u011f\u0131 yukar\u0131 ayn\u0131d\u0131r. \n\n\n\n\n\n\tNanban Tavuk - Tartar Soslu K\u0131zarm\u0131\u015f Tavuk\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 tavuk \u00fcst butu (kemiksiz)1 tutam tuz1 tutam karabiberPaneleme i\u00e7in4 yemek ka\u015f\u0131\u011f\u0131 un1 yumurta (\u00e7\u0131rp\u0131lm\u0131\u015f)k\u0131zartma ya\u011f\u0131Nanban sosu2 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu2 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 sirkesi0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 rendelenmi\u015f zencefilTartar sosu1 kat\u0131 ha\u015flanm\u0131\u015f yumurta50 gram so\u011fan60 gram mayonez1 \u00e7ay ka\u015f\u0131\u011f\u0131 limon suyuGarnit\u00fcr20 gram ince k\u0131y\u0131lm\u0131\u015f lahana4 \u00e7eri domateskurutulmu\u015f maydanoz\t\n\t\n\t\tTartar sosuSo\u011fan\u0131 ince ince do\u011fray\u0131n.Kat\u0131 ha\u015flanm\u0131\u015f yumurtay\u0131 bir kaseye al\u0131n ve \u00e7atalla ezin.Tartar sosunun kalan malzemelerini ekleyip kar\u0131\u015ft\u0131r\u0131n.K\u0131zarm\u0131\u015f tavukTavuk \u00fcst butlar\u0131n\u0131 e\u015fit kal\u0131nl\u0131kta olacak \u015fekilde d\u00f6v\u00fcn.Her taraf\u0131na tuz ve karabiber serpin.Una bulay\u0131n ve \u00e7\u0131rp\u0131lm\u0131\u015f yumurtaya bat\u0131r\u0131n.K\u0131zartma ya\u011f\u0131n\u0131 tavaya, tabandan yakla\u015f\u0131k 3 cm y\u00fcksekli\u011fe ula\u015facak kadar d\u00f6k\u00fcn. 180 \u2103'ye \u0131s\u0131t\u0131n, ard\u0131ndan tavu\u011fu ekleyip her iki taraf\u0131n\u0131 da yakla\u015f\u0131k 8 dakika (her taraf\u0131 4 dakika), alt\u0131n rengi al\u0131p iyice pi\u015fene kadar k\u0131zart\u0131n. Son olarak fazla ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcn.Nanban sosuNanban sosunun malzemelerini k\u00fc\u00e7\u00fck bir sos tenceresinde kar\u0131\u015ft\u0131r\u0131n ve orta ate\u015fte hafif\u00e7e kaynayana kadar \u0131s\u0131t\u0131n.\u015eeker eriyince ocaktan al\u0131n.Sosu bir kaseye veya tepsiye al\u0131n. K\u0131zarm\u0131\u015f tavu\u011fu i\u00e7ine koyup sosla tamamen kaplanmas\u0131 i\u00e7in birka\u00e7 kez \u00e7evirin.SunumTavu\u011fu, lahana ve \u00e7eri domateslerle birlikte bir taba\u011fa al\u0131n.\u00dczerini kurutulmu\u015f maydanoz ve tartar sosuyla s\u00fcsleyin.\t\n\t\n\t\t\nNanban tavuk yaparken en \u00e7ok sorulan sorulardan biri, tavu\u011fun hangi k\u0131sm\u0131n\u0131n kullan\u0131laca\u011f\u0131d\u0131r. Peki, g\u00f6\u011f\u00fcs m\u00fc yoksa but mu?\n \nBenim tercihim tavuk \u00fcst buttan yana. G\u00f6\u011f\u00fcs eti daha kuru ve daha az lezzetli olabilir; \u00fcst but ise daha ya\u011fl\u0131 yap\u0131s\u0131 sayesinde \u00e7ok daha sulu ve aromatik bir sonu\u00e7 verir.\n \nTek dezavantaj\u0131, tavuk g\u00f6\u011fs\u00fcn\u00fc d\u00f6vmenin biraz daha kolay olmas\u0131 olabilir. Yine de her iki se\u00e7enekte de ete e\u015fit kal\u0131nl\u0131k kazand\u0131rmak i\u00e7in bu \u00f6n haz\u0131rl\u0131\u011f\u0131 yapmak gerekir; sonu\u00e7 olarak harcanan emek neredeyse ayn\u0131d\u0131r.\u00a0\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145032","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=145032"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145032\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/17626"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}