{"id":145402,"title":"Nikuman \u2013 Japon usul\u00fc domuz etli buhar \u00e7\u00f6rekleri","modified":"2026-06-16T15:25:25+02:00","plain":"Yumu\u015fac\u0131k Japon buhar \u00e7\u00f6reklerinin i\u00e7inde, zencefil, shiitake mantar\u0131 ve soya sosuyla lezzetlendirilmi\u015f sulu bir domuz harc\u0131 sakl\u0131d\u0131r.\n\n\n\nAyaz bir Tokyo gecesinde, uyu\u015fan parmaklar i\u00e7ini \u0131s\u0131tacak bir \u015fey arar. Arad\u0131klar\u0131n\u0131, seyyar bir sat\u0131c\u0131n\u0131n bambu sepetinden y\u00fckselen buhar bulutunda bulurlar. \u0130\u00e7eride, kar gibi beyaz \u00e7\u00f6rekler durur; \u00f6ylesine yumu\u015fakt\u0131rlar ki hafif\u00e7e titre\u015fir gibidirler; k\u0131vr\u0131mlar\u0131n\u0131n aras\u0131ndan soya, zencefil ve domuz ya\u011f\u0131 kokular\u0131 y\u00fckselir.\n\n\n\n\u00c7in k\u00f6kenli baozi'den t\u00fcreyen nikuman, y\u00fczy\u0131llar i\u00e7inde Japon mutfa\u011f\u0131na \u00f6zg\u00fc sadelik ve mevsimsellik anlay\u0131\u015f\u0131n\u0131 benimseyerek Japon k\u0131\u015f\u0131n\u0131n elde \u0131s\u0131tan en sevilen lezzetlerinden birine d\u00f6n\u00fc\u015fm\u00fc\u015ft\u00fcr. Bug\u00fcn b\u00fct\u00fcn s\u0131rlar\u0131n\u0131 anlat\u0131yorum.\n\n\n\n\u00dcnl\u00fc \u00c7in \u00e7\u00f6re\u011fi baozi\n\n\n\nBaozi'den nikuman'a : 700 y\u0131ll\u0131k bir yolculuk\n\n\n\nEfsaneye g\u00f6re, III. y\u00fczy\u0131l stratejisti Zhuge Liang, bir nehir tanr\u0131s\u0131n\u0131 yat\u0131\u015ft\u0131rmak i\u00e7in \u201cba\u015f bi\u00e7imli \u00e7\u00f6rekler\u201d yapm\u0131\u015f ve b\u00f6ylece \u00c7in baozi'sinin tohumunu atm\u0131\u015ft\u0131r. Aradan bin y\u0131ldan fazla zaman ge\u00e7tikten sonra, 1349 y\u0131l\u0131nda \u00c7inli ke\u015fi\u015f Lin J\u016bnin (Rin J\u014din), mantou konusundaki ustal\u0131\u011f\u0131yla ve dahiyane bir bulu\u015fla Japonya'ya gelir : f\u0131r\u0131n mayas\u0131 olmadan kabaran, Budist \u00f6\u011fretilere uygun bi\u00e7imde etsiz i\u00e7 har\u00e7 da ta\u015f\u0131yabilen, amazake bazl\u0131 fermente bir hamur.\n\n\n\n Bundan do\u011fan tatl\u0131 manj\u016b'lar, fasulye ezmesi dolgulu halleriyle \u00e7ay sofralar\u0131nda yar\u0131m bin y\u0131l boyunca h\u00fck\u00fcm s\u00fcrd\u00fc : c\u00f6mert, ama kesinlikle etsiz.\n\n\n\n K\u0131rm\u0131z\u0131 fasulye ezmesini evde yapmak \u00e7ok kolay\n\n\n\n1868'de Meiji Restorasyonu'nun ard\u0131ndan, Japonya'da et tabusunun kalkmas\u0131yla her \u015fey de\u011fi\u015fir. Yeni a\u00e7\u0131lan limanlarda \u00c7inli g\u00f6\u00e7menler, memleket hasreti \u00e7eken denizciler i\u00e7in ch\u016bkaman ad\u0131 verilen domuz etli \u00e7\u00f6rekleri buharda pi\u015firir. \n\n\n\nKobe'de R\u014dsh\u014dki d\u00fckk\u00e2n\u0131 1915'te \u201cbutaman\u201d ad\u0131n\u0131 ortaya atar; \u00fczerine karides serpi\u015ftirilmi\u015f k\u00fc\u00e7\u00fck \u00e7\u00f6rekleri k\u0131sa s\u00fcrede b\u00f6lgede b\u00fcy\u00fck ilgi g\u00f6r\u00fcr. Tak\u0131madalar\u0131n \u00f6teki ucunda ise Shinjuku'daki Nakamuraya, 1927'de lezzet profilini yumu\u015fat\u0131r. G\u00fc\u00e7l\u00fc baharatlar\u0131 geri plana \u00e7eker; soya sosu ile mirin aras\u0131nda daha dengeli, daha yumu\u015fak bir uyum kurar. B\u00f6ylece 1930'lar\u0131n ba\u015f\u0131nda nikuman, Chinatown'a \u00f6zg\u00fc bir merak olmaktan \u00e7\u0131k\u0131p \u00fclke \u00e7ap\u0131nda k\u0131\u015f\u0131n vazge\u00e7ilmezlerinden biri h\u00e2line gelir.\n\n\n\nBamba\u015fka bir kulvarda olsa da melon pan da Bat\u0131 tarz\u0131 ekme\u011fin Japon yorumundan do\u011fmu\u015ftur\n\n\n\nB\u00f6lgesel farkl\u0131l\u0131klar\n\n\n\nTokyo'da \u201cnikuman\u201d derseniz, size hemen bir \u00e7\u00f6rek uzat\u0131rlar. Ayn\u0131 \u015feyi Osaka'da deneyin; bu kez size \u015fa\u015fk\u0131nl\u0131kla bakarlar : orada niku daha \u00e7ok s\u0131\u011f\u0131r etini \u00e7a\u011fr\u0131\u015ft\u0131rd\u0131\u011f\u0131 i\u00e7in, sat\u0131c\u0131lar ayn\u0131 domuz etli \u00e7\u00f6re\u011fi \u201cbutaman\u201d diye satar. \n\n\n\nEvde nikuman yapmak i\u00e7in ger\u00e7ekten \u00e7ok az malzeme yeter\n\n\n\nKansai'de sadakat 551 Horai'ye y\u00f6nelir; pembe kutular\u0131 eve d\u00f6n\u00fc\u015f trenlerini mis gibi kokutur, her \u00e7\u00f6re\u011fe de sin\u00fcsleri a\u00e7an bir par\u00e7a karashi hardal\u0131 e\u015flik eder. Kobe'de as\u0131rl\u0131k R\u014dsh\u014dki h\u00e2l\u00e2 lokmal\u0131k boyda butaman sunarken, Yokohama Chinatown'undaki seyyar sat\u0131c\u0131lar \u00e7ap\u0131 15 cm'yi bulan \u00f6rnekler sergiler.\n\n\n\nMevsimsellik de bu rit\u00fcelin bir par\u00e7as\u0131d\u0131r. A\u011fustos sonu ya da eyl\u00fcl ba\u015f\u0131ndan itibaren marketler, ancak ilkbaharda kald\u0131r\u0131lacak buharl\u0131 s\u0131cak vitrinleri kurar; i\u015fe gidip gelenler de ba\u015fkalar\u0131n\u0131n kahve almas\u0131 kadar do\u011fal bir refleksle oradan bir \u00e7\u00f6rek kapar. \n\n\n\n25 Ocak, gayriresm\u00ee olarak \u201cch\u016bkaman G\u00fcn\u00fc\u201d kabul edilir; \u00e7\u00fcnk\u00fc bu tarih y\u0131l\u0131n en keskin so\u011fu\u011funa denk gelir : k\u00e2\u011f\u0131da sar\u0131lm\u0131\u015f bir \u00e7\u00f6re\u011fin hem cep \u0131s\u0131t\u0131c\u0131s\u0131 hem de kahvalt\u0131 oldu\u011fu sabahlardan biri.\n\n\n\n\n\n\tNikuman \u2013 Domuz etli Japon buharda \u00e7\u00f6rekleri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHamur150 g y\u00fcksek proteinli un (%10-12 protein)150 g d\u00fc\u015f\u00fck proteinli un (%5-10 protein)30 g \u015feker3 g tuz6 g kuru maya3 g kabartma tozu90 g \u0131l\u0131k su (35-38 \u00b0C)65 g sake20 g bitkisel ya\u011f\u0130\u00e7 harc\u0131350 g domuz k\u0131ymas\u0131 (yakla\u015f\u0131k %30 ya\u011f oranl\u0131)150 g so\u011fan (ince do\u011franm\u0131\u015f)150 g bambu filizi (\u00f6nceden pi\u015firilmi\u015f, k\u00fcp do\u011franm\u0131\u015f)15 g kuru shiitake mantar\u0131 (\u0131slat\u0131l\u0131p k\u00fcp do\u011franm\u0131\u015f)5 g zencefil (rendelenmi\u015f)2.5 yemek ka\u015f\u0131\u011f\u0131 hafif soya sosu1.5 yemek ka\u015f\u0131\u011f\u0131 istiridye sosu2.5 yemek ka\u015f\u0131\u011f\u0131 pi\u015firmelik sake1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 Wei-pa (veya tavuk suyu konsantresi)1.5 yemek ka\u015f\u0131\u011f\u0131 \u015feker1.5 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u0131tuz ve karabiber (damak tad\u0131n\u0131za g\u00f6re)\t\n\t\n\t\tHamurun haz\u0131rlan\u0131\u015f\u0131\u0130ki unu, \u015fekeri, tuzu, kuru mayay\u0131 ve kabartma tozunu bir kapta kar\u0131\u015ft\u0131r\u0131n.Sakeyi ve \u0131l\u0131k suyun yakla\u015f\u0131k \u00fc\u00e7te ikisini ekleyip kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan kaba bir hamur elde edecek kadar kalan sudan ilave edin.Tezg\u00e2hta 10 dakika yo\u011furun, bitkisel ya\u011f\u0131 ekleyin, ard\u0131ndan hamur p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar 5 dakika daha yo\u011furun.Hamuru top h\u00e2line getirin, \u00fczerini \u00f6rt\u00fcn ve 30 \u00b0C'de 15 dakika mayalanmaya b\u0131rak\u0131n.\u0130\u00e7 harc\u0131n haz\u0131rlan\u0131\u015f\u0131Shiitake mantarlar\u0131n\u0131 suda yumu\u015fat\u0131n, so\u011fan\u0131 ve bambu filizlerini do\u011fray\u0131n, zencefili rendeleyin.Bir kapta domuz k\u0131ymas\u0131, haz\u0131rlad\u0131\u011f\u0131n\u0131z sebzeler, soya sosu, istiridye sosu, pi\u015firmelik sake, Wei-pa, \u015feker, susam ya\u011f\u0131, tuz ve karabiberi yap\u0131\u015fkan k\u0131vaml\u0131 bir i\u00e7 har\u00e7 elde edene kadar kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan 10 e\u015fit par\u00e7aya ay\u0131r\u0131n.\u015eekillendirme ve pi\u015firmeHamurun havas\u0131n\u0131 al\u0131n, 10 e\u015fit par\u00e7aya ay\u0131r\u0131n, her par\u00e7ay\u0131 yuvarlay\u0131n, \u00fczerini \u00f6rt\u00fcn ve 10 dakika dinlendirin.Her par\u00e7ay\u0131 ortas\u0131 daha kal\u0131n olacak \u015fekilde daire bi\u00e7iminde a\u00e7\u0131n, i\u00e7ine bir porsiyon i\u00e7 har\u00e7 yerle\u015ftirin, kenarlar\u0131n\u0131 pileleyerek kapat\u0131n ve her birini kare kesilmi\u015f ya\u011fl\u0131 k\u00e2\u011f\u0131d\u0131n \u00fczerine al\u0131n.Nikumanlar\u0131 35 \u00b0C'de 10-15 dakika mayalanmaya b\u0131rak\u0131n.Nikumanlar\u0131 har\u0131l har\u0131l kaynayan suyun \u00fczerinde 15 dakika buharda pi\u015firin, sepetten \u00e7\u0131kar\u0131n ve s\u0131cak servis edin.\t\n\t\n\t\t\nBambu filizlerini 10 saniye ha\u015flamak buruklu\u011funu al\u0131r ve aromas\u0131n\u0131 daha belirgin h\u00e2le getirir.\nHamurun ortas\u0131n\u0131 biraz daha kal\u0131n b\u0131rakmak, i\u00e7 har\u00e7 buharda pi\u015ferken suyunu sald\u0131\u011f\u0131nda hamurun y\u0131rt\u0131lmas\u0131n\u0131 \u00f6nler.\n\n\t\n\t\n\t\tDim sumJaponaise\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\u2022 Nikuman (domuz etli buhar \u00e7\u00f6rekleri) \u2013 Just One Cookbook (\u0130ngilizce)\u2022 Baozi \u2013 Vikipedi (\u0130ngilizce)\u2022 Butaman'\u0131n tarihi (nikuman\/ch\u016bkaman) \u2013 Butaman Shop (Japonca)\u2022 Nikuman neden manj\u016bdan (wagashi) farkl\u0131 bir yol izledi? \u2013 \u7687\u671d (K\u014dch\u014d) (Japonca)\u2022 R\u014dsh\u014dki'nin \u00f6zg\u00fcn butamanlar\u0131 \u2013 KOBE \u8c5a\u9945\u30b5\u30df\u30c3\u30c8 (Japonca)\u2022 Ch\u016bka-man \u2013 \u00fcr\u00fcn\u00fcn hik\u00e2yesi \u2013 \u65b0\u5bbf\u4e2d\u6751\u5c4b (Japonca)\u2022 Nikuman \u2013 geleneksel ve otantik Japon tarifi \u2013 196 Flavors (\u0130ngilizce)\u2022 Nikuman \u2014 Japon usul\u00fc domuz etli buhar \u00e7\u00f6rekleri \u2013 La Fuji Mama (\u0130ngilizce)\u2022 \u0130lk kez nikuman, yani domuz etli buhar \u00e7\u00f6re\u011fi yap\u0131yorum! \u2013 Reddit (\u0130ngilizce)\u2022 Ev yap\u0131m\u0131 domuz etli buhar \u00e7\u00f6rekleri! \u2013 Reddit (\u0130ngilizce)\u2022 Osaka'daki en iyi butaman: 551 Horai ve Horai \u2013 Kansai Odyssey (\u0130ngilizce)\u2022 Nikuman nas\u0131l yap\u0131l\u0131r (\u00c7in usul\u00fc domuz etli buhar \u00e7\u00f6rekleri)\u2026 \u2013 Reddit (\u0130ngilizce)\u2022 Yeti\u015fkinlik hayat\u0131m\u0131n en iyi sade mutfak ke\u015fiflerinden biri. \u2013 Reddit (\u0130ngilizce)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145402","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=145402"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145402\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/85391"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}