{"id":145375,"title":"Nagoya Usul\u00fc Otantik Tebasaki","modified":"2026-06-16T15:24:57+02:00","plain":"\u0130ki kez k\u0131zart\u0131ld\u0131ktan sonra soya-mirin glazesiyle kaplanan ve susamla serpi\u015ftirilen bu Japon tavuk kanatlar\u0131, son derece \u00e7\u0131t\u0131r bir doku ve ba\u011f\u0131ml\u0131l\u0131k yaratan tatl\u0131-tuzlu bir lezzet sunar.\n\n\n\n\u0130lk lokmada \u00e7\u0131t\u0131rt\u0131 duyulur : ince, yar\u0131 saydam tavuk derisi k\u0131r\u0131l\u0131r. Ard\u0131ndan soya karamelini and\u0131ran kokular ta\u015f\u0131yan etin \u00f6zsular\u0131 ortaya \u00e7\u0131kar; hemen pe\u015finden de keskin bir karabiber dokunu\u015fu gelir. \u00c7\u0131t\u0131r, tatl\u0131-tuzlu ve baharatl\u0131 bu s\u0131ra d\u0131\u015f\u0131 \u00fc\u00e7l\u00fc o kadar kar\u015f\u0131 konulmazd\u0131r ki koskoca bir \u015fehir onu mutfak imzas\u0131 h\u00e2line getirmi\u015ftir. \n\n\n\nHik\u00e2ye, 1963 y\u0131l\u0131nda Nagoya\u2019daki Furaibo izakayas\u0131n\u0131n sahibi Kenk\u014d Otsubo\u2019nun, normalde gizli tare sosuyla kaplay\u0131p servis etti\u011fi yar\u0131m tavuklar\u0131n t\u00fckenmesiyle ba\u015flar. Servisi kurtarmak i\u00e7in, o d\u00f6nemde mutfak art\u0131\u011f\u0131 say\u0131lan kanat par\u00e7alar\u0131n\u0131 k\u0131zg\u0131n ya\u011fa atar, \u00fczerlerini ayn\u0131 soya-mirin glazesiyle f\u0131r\u00e7alar ve hemen servis eder. M\u00fc\u015fteriler tabaklar\u0131, personel yeniden dolduramadan bo\u015falt\u0131r. \n\n\n\nBir gecede tebasaki, mecburi bir do\u011fa\u00e7lamadan \u00e7\u0131k\u0131p mek\u00e2n\u0131n y\u0131ld\u0131z lezzetine d\u00f6n\u00fc\u015f\u00fcr; k\u0131sa s\u00fcre i\u00e7inde miso-katsu ve hitsumabushi ile birlikte \u201c Nagoya meshi \u201dnin ba\u015f tac\u0131 lezzetleri aras\u0131na girer. On sekiz y\u0131l sonra, 1981\u2019de Sekai no Yamachan buna fazladan bir doz karabiber ekler : o g\u00fcn do\u011fan dost\u00e7a rekabet, bug\u00fcn h\u00e2l\u00e2 Japonya genelindeki bar taburelerini ikiye b\u00f6lmektedir.\n\n\n\nBiraz miso katsu ister misiniz?\n\n\n\nGer\u00e7ek Tebasaki-karaage’yi \u00f6zel k\u0131lan nedir?\n\n\n\nFolklorun \u00f6tesinde, ger\u00e7ek tebasaki \u00fc\u00e7 de\u011fi\u015fmez kurala dayan\u0131r. Birincisi, tavuk ne marine edilir ne de pane yap\u0131l\u0131r : 30 ila 35 g\u2019l\u0131k k\u00fc\u00e7\u00fck kanat\u00e7\u0131klar \u00e7\u0131plak h\u00e2lde frit\u00f6ze iner, a\u00e7\u0131k renkli \u00e7\u0131kar, dinlendirilir, sonra ikinci kez ya\u011fa girer; b\u00f6ylece derisi iyice \u00e7\u0131t\u0131rla\u015f\u0131r. \n\n\n\n\u0130kincisi, soya sosu, mirin, sake ve bir tutam \u015fekerle haz\u0131rlanan parlak bir tare, bazen sar\u0131msak ya da zencefille zenginle\u015ftirilmi\u015f h\u00e2lde, kanatlar h\u00e2l\u00e2 c\u0131z\u0131rdarken \u00fczerlerine f\u0131r\u00e7ayla s\u00fcr\u00fcl\u00fcr. \u00dc\u00e7\u00fcnc\u00fcs\u00fc, glaz\u00fcr donmadan \u00f6nce a\u015f\u00e7\u0131 ince \u00e7ekilmi\u015f karabiberi adeta ya\u011fmur gibi ya\u011fd\u0131r\u0131r ; klasik versiyonda buna susam taneleri de e\u015flik eder ve yap\u0131\u015fkan y\u00fczeye tutunarak her lokman\u0131n aromayla ba\u015flay\u0131p hafif yak\u0131c\u0131 bir biti\u015fle sonlanmas\u0131n\u0131 sa\u011flar.\n\n\n\nTebasaki i\u00e7in kullan\u0131lan malzemeler\n\n\n\nMutfak forumlar\u0131nda gezinince toplulu\u011fun ikiye b\u00f6l\u00fcnd\u00fc\u011f\u00fc g\u00f6r\u00fcl\u00fcr : \u201c dudaklar\u0131m uyu\u015fuyor \u201d diyen tutkunlar, daha yumu\u015fak ve daha az biberli bir tat isteyenlerle kar\u015f\u0131 kar\u015f\u0131ya gelir. Kat\u0131 puristler ise f\u0131r\u0131nda pi\u015fmi\u015f kanatlar, kal\u0131n paneler ya da misolu soslar gibi kestirme yollar\u0131 d\u00fcped\u00fcz sapk\u0131nl\u0131k sayarak \u00f6fkeyle reddeder. \n\n\n\nFuraibo ile Yamachan kar\u015f\u0131 kar\u015f\u0131ya : iki k\u00f6\u015fe ta\u015f\u0131, iki farkl\u0131 karakter\n\n\n\nFuraibo\u2019da yaln\u0131zca orta eklem par\u00e7as\u0131 kullan\u0131l\u0131r : g\u00f6steri\u015fsizce k\u0131zart\u0131l\u0131r, daha tatl\u0131 bir glaz\u00fcrle kaplan\u0131r, ard\u0131ndan beyaz biber ve kavrulmu\u015f susamla tatland\u0131r\u0131l\u0131r; bu da f\u0131nd\u0131ks\u0131, yumu\u015fak bir aroma katar. \n\n\n\nYamachan ise kanad\u0131n u\u00e7 k\u0131s\u0131mlar\u0131n\u0131 da b\u0131rak\u0131r, \u00e7\u0131t\u0131rl\u0131\u011f\u0131 art\u0131rmak i\u00e7in \u00fczerine ince bir patates ni\u015fastas\u0131 tabakas\u0131 serper, daha kuru ve daha az tatl\u0131 bir glaz\u00fcr uygular, ard\u0131ndan da i\u00e7inde siyah, beyaz ve yak\u0131c\u0131 sansh\u014d bulundu\u011fu d\u00fc\u015f\u00fcn\u00fclen gizemli \u201c hayalet \u201d biber kar\u0131\u015f\u0131m\u0131n\u0131, tek bir susam tanesi bile kullanmadan bolca serper. Atmosfer farkl\u0131, kurallar ayn\u0131 : \u00e7ifte k\u0131zartma, soya-mirin glazesi, karabiber tufan\u0131.\n\n\n\nTavuk karaage, Japon k\u0131zarm\u0131\u015f tavu\u011funun \u00f6teki y\u0131ld\u0131z\u0131d\u0131r\n\n\n\n\u0130zakaya rit\u00fcelleri ve b\u00f6lgesel gurur\n\n\n\nNagoya\u2019n\u0131n arka sokaklar\u0131ndaki dumanl\u0131 meyhanelerde bir tabak tebasaki, derisi alta gelecek \u015fekilde yelpaze gibi dizilmi\u015f h\u00e2lde gelir; dama\u011f\u0131 ferahlatmak ve yap\u0131\u015fkan parmaklar\u0131 silmek i\u00e7in yan\u0131nda bir y\u0131\u011f\u0131n ince k\u0131y\u0131lm\u0131\u015f lahana bulunur. Ard\u0131ndan m\u00fcdavimler, kemi\u011finden tek hamlede s\u0131y\u0131rma numaras\u0131n\u0131 yapar : \u00e7evirir, kayd\u0131r\u0131r ve et tek par\u00e7a h\u00e2linde ayr\u0131l\u0131r. \n\n\n\nGeriye, glaz\u00fcr\u00fc son damlas\u0131na kadar toplamak i\u00e7in yalanan parmaklar kal\u0131r; \u00e7\u00fcnk\u00fc personelin de ne\u015feyle hat\u0131rlatt\u0131\u011f\u0131 gibi \u201c lezzet parmaklar\u0131n\u0131zda da \u201d. Her kanada k\u00f6p\u00fckl\u00fc bir yudum bira ya da hafif alkoll\u00fc, limonlu bir kokteyl olan lemon sour e\u015flik eder. \u015eehir her y\u0131l, tarihi edisyona g\u00f6re de\u011fi\u015fen tavuk kanatlar\u0131na adanm\u0131\u015f \u201c Tebasaki Summit \u201d festivalini d\u00fczenler : burada onlarca tezg\u00e2h \u00fcn u\u011fruna yar\u0131\u015f\u0131rken ak\u015fam havas\u0131 soya karameli ve k\u0131zarm\u0131\u015f deri kokusuyla dolar.\n\n\n\n\n\n\tOtantik Nagoya Usul\u00fc Tebasaki\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t10 tavuk kanatlar\u0131 (yaln\u0131zca kanad\u0131n d\u00fcz orta k\u0131sm\u0131n\u0131 kullan\u0131n; k\u00fc\u00e7\u00fck boy tercih edin)1 yemek ka\u015f\u0131\u011f\u0131 beyaz susamince tuz ve karabiber (taze \u00e7ekilmi\u015f, damak tad\u0131n\u0131za g\u00f6re)Servis i\u00e7inlahana (ince k\u0131y\u0131lm\u0131\u015f)maydanozsalatal\u0131kTatl\u0131 soya glaz\u00fcr\u00fc3 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu1 yemek ka\u015f\u0131\u011f\u0131 sake2 yemek ka\u015f\u0131\u011f\u0131 mirin1 yemek ka\u015f\u0131\u011f\u0131 \u015feker0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (rendelenmi\u015f)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 sar\u0131msak (rendelenmi\u015f)\t\n\t\n\t\tKanatlar\u0131n haz\u0131rlan\u0131\u015f\u0131Kanat u\u00e7lar\u0131n\u0131 kesin; ard\u0131ndan orta kanat par\u00e7alar\u0131nda kemi\u011fe paralel uzunlamas\u0131na bir kesik at\u0131n.Glaz\u00fcr\u015eeker hari\u00e7 t\u00fcm glaz\u00fcr malzemelerini ve ay\u0131rd\u0131\u011f\u0131n\u0131z kanat u\u00e7lar\u0131n\u0131 k\u00fc\u00e7\u00fck bir sos tenceresine al\u0131n.Kar\u0131\u015f\u0131m\u0131 k\u0131s\u0131k ate\u015fte hafif\u00e7e kaynat\u0131n. Kanat u\u00e7lar\u0131n\u0131 \u00e7\u0131kar\u0131n, ard\u0131ndan \u015fekeri tamamen eriyene kadar kar\u0131\u015ft\u0131r\u0131n; dilerseniz mikrodalgada 4-5 dakika da haz\u0131rlayabilirsiniz.K\u0131zartma\u0130lk k\u0131zartma: Ya\u011f\u0131 140-150 \u00b0C'ye \u0131s\u0131t\u0131n. Kanatlar\u0131, i\u00e7lerindeki nem u\u00e7up neredeyse fazla pi\u015fmi\u015f gibi g\u00f6r\u00fcnene kadar yava\u015f\u00e7a k\u0131zart\u0131n.\u0130kinci k\u0131zartma: Ya\u011f\u0131 180 \u00b0C'ye y\u00fckseltin ve kanatlar\u0131, derileri iyice k\u0131zar\u0131p \u00e7\u0131t\u0131rla\u015fana kadar yeniden k\u0131zart\u0131n.Kanatlar h\u00e2l\u00e2 s\u0131cakken her birinin iki taraf\u0131na da ince bir kat glaz\u00fcr s\u00fcr\u00fcn. \u00dczerine bolca beyaz susam serpin, ard\u0131ndan hafif\u00e7e tuz ve karabiber ekleyin.ServisKanatlar\u0131 \u00f6zenle dizin; yan\u0131nda lahana ve maydanozla servis edin.\t\n\t\n\t\tFuraib\u014d, 1963'te a\u00e7\u0131lan ve \u201ctebasaki kara-age\u201dyi ortaya \u00e7\u0131karan mek\u00e2nd\u0131r; imza \u00f6zellikleri pane kullan\u0131lmamas\u0131, daha yumu\u015fak bir soya-mirin glaz\u00fcr\u00fc, bol susam ve uzun s\u00fcren \u00e7ift k\u0131zartma sayesinde son derece \u00e7\u0131t\u0131r bir deridir.\nKanatlar\u0131 sosa bat\u0131rmak yerine \u00fczerlerine s\u00fcr\u00fcn: fazla sos kanatlar\u0131 yumu\u015fat\u0131r. Miktar\u0131 art\u0131racaksan\u0131z 1,5\u00d7 \u00f6l\u00e7\u00fcs\u00fcnde glaz\u00fcr haz\u0131rlay\u0131n; yine de daima ince bir kat uygulay\u0131n.\n\t\n\t\n\t\tEntr\u00e9e, Plat principalJaponaise\t\n\n\n\n\n\nKaynaklar\n\n\n\n\u2022 Karaage\u2019den \u00c7in mutfa\u011f\u0131na: Nagoya usul\u00fc tebasaki \u2013 Gastronomy.town (Japonca)\u2022 Tebasaki \u2013 tavuk kanatlar\u0131 \u2013 Food in Japan (\u0130ngilizce)\u2022 Nagoya usul\u00fc k\u0131zarm\u0131\u015f tavuk kanatlar\u0131 \u2013 RecipeTin Japan (\u0130ngilizce)\u2022 Evde yeniden yap\u0131m! Furaibo\u2019nun orijinal tebasaki karaage\u2019si \u2013 Cookpad (Japonca)\u2022 Tebasaki: Furaibo mu, Yamachan m\u0131? Ne d\u00fc\u015f\u00fcn\u00fcyorsunuz? \u2013 Reddit (\u0130ngilizce)\u2022 Sekai no Yamachan\u2019\u0131n tebasaki\u2019si neden bu kadar ba\u011f\u0131ml\u0131l\u0131k yap\u0131yor? \u0130\u00e7ine ne koyuyorlar? \u2013 Reddit (\u0130ngilizce)\u2022 Sekai no Yamachan\u2019\u0131 evde yeniden yapmak! \u2013 Ameblo (Japonca)\u2022 Sekai no Yamachan (ana \u015fube) \u2013 Nagoya\u2019n\u0131n en pop\u00fcler tebasaki restoranlar\u0131ndan biri \u2013 Shiro Ang (\u0130ngilizce)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145375","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=145375"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145375\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/49643"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}