{"id":145549,"title":"Otantik Sukiyaki","modified":"2026-06-16T15:29:20+02:00","plain":"\u0130nce dilimlenmi\u015f dana eti ve sebzelerin tatl\u0131-tuzlu warishita sosunda a\u011f\u0131r a\u011f\u0131r pi\u015fti\u011fi otantik bir Japon sukiyakisi\n\n\n\nMermerimsi ya\u011fl\u0131 dana eti demire de\u011fdi\u011fi an c\u0131z\u0131rdar. \u015eeker kenarlarda karamelize olur, soya sosu ise tencereden y\u00fckselen buhara kar\u0131\u015f\u0131r. Sukiyaki masada pi\u015fer, lokma lokma payla\u015f\u0131l\u0131r. Haz\u0131rlan\u0131\u015f\u0131ndaki rit\u00fceller, malzemelerin eklenme s\u0131ras\u0131 ve yumurtaya bat\u0131rma ad\u0131m\u0131 bu yeme\u011fin ayr\u0131lmaz bir par\u00e7as\u0131d\u0131r.\n\n\n\nBir ba\u015fka efsanevi Japon tenceresi: sumo g\u00fcre\u015f\u00e7ilerinin chanko nabe’si\n\n\n\nSukiyaki nedir?\n\n\n\nKelime, k\u00f6kleri k\u0131rsal mutfa\u011fa uzanan bir pi\u015firme tarz\u0131n\u0131 anlat\u0131r: suki bir saban demirini ya da k\u00fcre\u011fi ifade ederken, yaki \u0131zgarada pi\u015firmek ya da m\u00fch\u00fcrlemek anlam\u0131na gelir. Bu ad, sukiyaki restoranlara ve aile sofralar\u0131na girmeden \u00e7ok \u00f6nce, tarlalar\u0131n k\u0131y\u0131s\u0131nda, a\u00e7\u0131k havada, do\u011frudan demir \u00fczerinde yap\u0131lan pi\u015firmeyi \u00e7a\u011fr\u0131\u015ft\u0131r\u0131r.\n\n\n\nModern ve otantik h\u00e2liyle sukiyaki, masada pi\u015firilen bir nabemono Japon yeme\u011fidir. \u0130nce et dilimlerini, naganegi, shungiku, shiitake, yaki-dofu, shirataki ve soya sosu bazl\u0131 tatl\u0131-tuzlu bir sosu bir araya getirir. \n\n\n\nJaponya’n\u0131n do\u011fusunda bu sos \u00e7o\u011funlukla soya sosu, mirin, sak\u00e9, \u015feker ve genellikle kombu ile palamut pullar\u0131ndan haz\u0131rlanan dashi ile yap\u0131lan warishita ad\u0131n\u0131 al\u0131r. Her konu\u011fun yan\u0131nda geleneksel olarak bir k\u00e2se \u00e7\u0131rp\u0131lm\u0131\u015f \u00e7i\u011f yumurta bulunur.\n\n\n\nIzgaray\u0131 farkl\u0131 bir \u015fekilde denemek ister misiniz? teppanyaki, s\u0131cak plakay\u0131 bamba\u015fka bir seviyeye ta\u015f\u0131r\n\n\n\n\u015eunu da netle\u015ftirmek gerekir: sukiyaki ne ac\u0131 biberli bir yemektir, ne tabakta servis edilen bir eri\u015fte \u00e7orbas\u0131d\u0131r, ne de k\u0131rm\u0131z\u0131 biberli ve sar\u0131msakl\u0131 sosuyla Tay \u201csuki\u201dsidir. G\u00fcn\u00fcm\u00fczdeki otantik kullan\u0131m\u0131nda, domuz, tavuk ya da deniz \u00fcr\u00fcnleriyle yap\u0131lan her t\u00fcrl\u00fc tencere yeme\u011fi i\u00e7in kullan\u0131lan genel bir ad da de\u011fildir.\n\n\n\nSaban demirinden Meiji d\u00f6neminin sofras\u0131na\n\n\n\nSukiyaki’nin hik\u00e2yesi, et t\u00fcketimini uzun s\u00fcre s\u0131n\u0131rlayan yasaklarla ba\u015flar. Y\u00fczy\u0131llar boyunca Budizmin etkisi ve imparatorluk k\u0131s\u0131tlamalar\u0131, Japonya’da d\u00f6rt ayakl\u0131 hayvanlar\u0131n t\u00fcketimini cayd\u0131rd\u0131. \n\n\n\nEt tamamen ortadan kaybolmad\u0131, ancak t\u00fcketimi s\u0131n\u0131rl\u0131 kald\u0131: \u015fifa niyetine kullan\u0131l\u0131yor, d\u0131\u015far\u0131da \u0131zgara ediliyor ya da ev oca\u011f\u0131ndan uzakta haz\u0131rlan\u0131yordu. K\u00f6ken anlat\u0131lar\u0131ndan birine g\u00f6re, tar\u0131m i\u015f\u00e7ileri a\u00e7\u0131k havada av eti, bal\u0131k ya da daha nadiren dana etini bir sukinin geni\u015f, d\u00fcz demir b\u0131\u00e7a\u011f\u0131 \u00fczerinde \u0131zgara ediyordu. \n\n\n\nGyudon, Meiji d\u00f6neminin uzun pi\u015fen dana etinden do\u011fan do\u011frudan miras\u00e7\u0131\n\n\n\nMeiji d\u00f6nemi, yemek al\u0131\u015fkanl\u0131klar\u0131n\u0131 k\u00f6kten de\u011fi\u015ftirdi. Japonya modernle\u015fmeye ilerledik\u00e7e dana eti, g\u00fc\u00e7 ve kozmopolit bir ya\u015fam arzusunun simgesi h\u00e2line geldi. \n\n\n\nYasa\u011f\u0131n 1871’de resmen kald\u0131r\u0131lmas\u0131 ve \u0130mparator Meiji’nin 1872’de halk \u00f6n\u00fcnde dana eti yemesi \u00f6nemli bir d\u00f6n\u00fcm noktas\u0131 oldu; ayn\u0131 d\u00f6nemde Yukichi Fukuzawa gibi d\u00fc\u015f\u00fcn\u00fcrler de eti ulusal yenilenmenin bir unsuru olarak savunuyordu. \n\n\n\nBa\u015fta Kanagawa vilayetindeki Yokohama olmak \u00fczere Kanto b\u00f6lgesinde, ard\u0131ndan Tokyo’da, dana eti t\u00fcketiminin artmas\u0131 gyunabe’yi do\u011furdu: O d\u00f6nemde halka h\u00e2l\u00e2 yabanc\u0131 gelen et kokusunu bast\u0131rmak i\u00e7in \u00e7o\u011fu zaman belirgin bir miso ile, demir bir tencerede naganegi e\u015fli\u011finde pi\u015firilen uzun s\u00fcre pi\u015firilmi\u015f dana eti.\n\n\n\n1923’teki B\u00fcy\u00fck Kanto Depremi, restoranlar\u0131 y\u0131kt\u0131 ve a\u015f\u00e7\u0131lar\u0131 d\u00f6rt bir yana da\u011f\u0131tt\u0131. Kansai’den gelen lokantac\u0131lar yeniden in\u015fa edilen Tokyo’ya yerle\u015ferek beraberlerinde \u201csukiyaki\u201d ad\u0131n\u0131, \u00e7i\u011f yumurtaya bat\u0131rma gelene\u011fini ve tofu, mantar ile shiratakiden olu\u015fan daha zengin bir garnit\u00fcr\u00fc getirdi. \n\n\n\nKanto, tencere yeme\u011fi mant\u0131\u011f\u0131n\u0131 korurken ad\u0131 ve yumurtay\u0131 benimsedi. Zamanla, misonun g\u00fc\u00e7l\u00fc bi\u00e7imde damga vurdu\u011fu eski gyunabe tarz\u0131, yerini soya sosu bazl\u0131 daha rafine bir warishita’ya b\u0131rakt\u0131. Bu evrimden bug\u00fcn tamamen kabul g\u00f6ren iki stil do\u011fdu: ete \u00f6nce m\u00fch\u00fcrleme yapan Kansai stili ve i\u015fe et suyuyla ba\u015flayan Kanto stili.\n\n\n\n\u0130ki farkl\u0131 stil, ayn\u0131 tencere\n\n\n\nKansai ve Kanto tarzlar\u0131n\u0131n ikisi de otantiktir, ancak farkl\u0131 y\u00f6ntemlere dayan\u0131rlar. Her ikisi de konuklar\u0131 s\u0131\u011f bir demir tencerenin etraf\u0131nda toplar; her ikisi de dana eti, naganegi, shungiku, shiitake, yaki-dofu, shirataki ve yumurtaya dayan\u0131r. Fark esas olarak pi\u015firme ve tatland\u0131rma y\u00f6ntemindedir.\n\n\n\nKansai, sukiyaki’nin yaki y\u00f6n\u00fcn\u00fc \u00f6ne \u00e7\u0131kar\u0131r. Dana i\u00e7 ya\u011f\u0131 s\u0131cak tavay\u0131 ya\u011flar, ard\u0131ndan wagyu ya\u011fs\u0131z olarak m\u00fch\u00fcrlenir. \u0130ri kristalli zarame \u015fekeri ve soya sosu, eti do\u011frudan tatland\u0131r\u0131r. \n\n\n\n\u0130lk lokma, kenarlar\u0131 hafif\u00e7e karamelize olmu\u015f h\u00e2liyle neredeyse hemen servis edilebilir. Ard\u0131ndan sebzeler eklenir; sald\u0131klar\u0131 su, dana ya\u011f\u0131, soya sosu ve \u015fekeri yo\u011fun bir glazeye d\u00f6n\u00fc\u015ft\u00fcr\u00fcr.\n\n\n\nJaponya’da \u00e7i\u011f yumurtan\u0131n bir di\u011fer klasi\u011fi de tamago kake gohan \u2014 s\u0131cak pirin\u00e7, bir yumurta ve ba\u015fka hi\u00e7bir \u015fey de\u011fil\n\n\n\nKanto usul\u00fc sukiyaki, Meiji d\u00f6neminin gyunabe’sinden miras kalm\u0131\u015ft\u0131r. Soya sosu, mirin, sak\u00e9, dashi ve \u015fekerden olu\u015fan bir warishita ile ba\u015flar; ard\u0131ndan et ve sebzeler birlikte a\u011f\u0131r a\u011f\u0131r pi\u015fer. \n\n\n\nDana etinde m\u00fch\u00fcrlenmi\u015f bir kabuk olu\u015fmaz; et et suyunda pi\u015ferken tofu, mantarlar ve shirataki tencerenin tatl\u0131l\u0131\u011f\u0131n\u0131 ve umamisini i\u00e7ine \u00e7eker.\n\n\n\nHer iki stilde de yumurtan\u0131n rol\u00fc nettir. Kansai’de h\u00e2l\u00e2 \u00e7ok s\u0131cak olan m\u00fch\u00fcrlenmi\u015f dana etini dengeler; Kanto’da ise sosu yumu\u015fat\u0131r ve her lokmay\u0131 sarar. Daha istikrarl\u0131 yap\u0131s\u0131 sayesinde Kanto stili ev mutfa\u011f\u0131na \u00f6zellikle uygundur; buna kar\u015f\u0131l\u0131k her iki b\u00f6lgedeki restoranlar da bu masa ba\u015f\u0131 gelene\u011fini ya\u015fatmay\u0131 s\u00fcrd\u00fcr\u00fcr.\n\n\n\nSukiyaki’nin temel malzemeleri\n\n\n\n\n\n\n\n\u0130nce dilimlenmi\u015f Kuroge Wagyu: Kuroge Wagyu, shabu-shabu i\u00e7in kullan\u0131lanlardan biraz daha kal\u0131n dilimler h\u00e2linde servis edilir. Antrikot ya da kontrfile gibi par\u00e7alar, d\u00fc\u015f\u00fck \u0131s\u0131da eriyen yo\u011fun mermerimsi ya\u011f dokusu sayesinde et ister m\u00fch\u00fcrlensin ister a\u011f\u0131r a\u011f\u0131r pi\u015fsin, yumu\u015fac\u0131k kal\u0131r.\n\n\n\nDana i\u00e7 ya\u011f\u0131: S\u0131cak tavaya s\u00fcr\u00fcld\u00fc\u011f\u00fcnde etin yap\u0131\u015fmas\u0131n\u0131 \u00f6nler; \u00f6zellikle Kansai usul\u00fc sukiyakide aromatik ve ya\u011fl\u0131 bir temel olu\u015fturur.\n\n\n\nNaganegi: Bu uzun Japon p\u0131rasas\u0131 pi\u015ferken yumu\u015far ve soya sosu, \u015feker ile mirin’i destekleyen so\u011fan\u0131ms\u0131 bir derinlik katar.\n\n\n\nShungiku: Bu yenilebilir krizantem, ya\u011f\u0131 ve tatl\u0131l\u0131\u011f\u0131 dengeleyen hafif ac\u0131ms\u0131, otsu bir nota katar.\n\n\n\nShiitake mantarlar\u0131: Yo\u011fun umamisi ve zengin guanilat i\u00e7eri\u011fi, et suyunu derinle\u015ftirir ve sosun tatl\u0131l\u0131\u011f\u0131n\u0131 dengeler.\n\n\n\nYaki-dofu: Bu \u0131zgara sert tofu, pi\u015ferken da\u011f\u0131lmaz ve lezzetleri i\u00e7ine \u00e7eker. Bulamazsan\u0131z, preslenmi\u015f sert tofu iyi bir alternatif olabilir.\n\n\n\nShirataki: Konjak bazl\u0131 bu yar\u0131 saydam eri\u015fteler, esnek ve hafif yaylanan bir doku sunarken sosu da i\u00e7ine \u00e7eker.\n\n\n\n\u00c7e\u015fni taban\u0131: Soya sosu, mirin, sak\u00e9, \u015feker ve Kanto usul\u00fc sukiyakide dashi, bu yeme\u011fin karakteristik tatl\u0131-tuzlu glazesini ya da suyunu olu\u015fturur. Aranan denge; ac\u0131 biber i\u00e7ermeyen, tuzlu, hafif tatl\u0131 ve umamisi y\u00fcksek bir tatt\u0131r.\n\n\n\n\u00c7\u0131rp\u0131lm\u0131\u015f \u00e7i\u011f yumurta: Geleneksel olarak \u00e7i\u011f kullan\u0131l\u0131r; gerekti\u011finde \u00e7ok taze ya da past\u00f6rize yumurta tercih edilir. Bu son dald\u0131rma ad\u0131m\u0131, k\u0131zg\u0131n eti serinletir, sosu her dilimin \u00fczerine em\u00fclsifiye eder ve tamago kake gohan mant\u0131\u011f\u0131yla tuzlulu\u011fu yumu\u015fat\u0131r.\n\n\n\nGelenekle uyumlu eklemelerden shimeji, yeme\u011fin karakterini bozmadan umamiyi art\u0131rabilir. Buna kar\u015f\u0131l\u0131k ki\u015fni\u015f, ac\u0131 biber ve domuz, tavuk ya da deniz \u00fcr\u00fcnleriyle yap\u0131lan modern yorumlar, yeme\u011fi genellikle geleneksel Japon sukiyakisinden uzakla\u015ft\u0131r\u0131r.\n\n\n\n\n\n\tOtantik Sukiyaki\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g dana eti (sukiyaki i\u00e7in ince dilimlenmi\u015f)1 blok \u0131zgara tofu2 japon p\u0131rasas\u0131 (veya 1 so\u011fan)6 shiitake mantar\u01310.5 demet shungiku (iste\u011fe ba\u011fl\u0131)120 g shirataki eri\u015ftesi1 par\u00e7a dana ya\u011f\u01314 yumurta500 ml su5 g kombu (yakla\u015f\u0131k 30 dakika suda bekletilmi\u015f)\u00d6nerilen di\u011fer sebzeler\u00e7in lahanas\u0131 (iste\u011fe g\u00f6re)japon maydanozu (iste\u011fe g\u00f6re)komatsuna (iste\u011fe g\u00f6re)domates (iste\u011fe g\u00f6re)bambu filizi (iste\u011fe g\u00f6re)su teresi (iste\u011fe g\u00f6re)da\u011f sebzeleri (iste\u011fe g\u00f6re)biber (iste\u011fe g\u00f6re)Warishita sosu100 ml a\u00e7\u0131k soya sosu100 ml mirin100 ml sake2 yemek ka\u015f\u0131\u011f\u0131 \u015feker\t\n\t\n\t\tMalzemelerin haz\u0131rlanmas\u0131Dana etini lokmal\u0131k par\u00e7alara kesin; \u00e7ok k\u00fc\u00e7\u00fcltmeyin.Japon p\u0131rasalar\u0131n\u0131 \u00e7apraz bi\u00e7imde, yakla\u015f\u0131k 1 cm kal\u0131nl\u0131\u011f\u0131nda dilimleyin.Izgara tofuyu k\u00e2\u011f\u0131t havluyla iyice kurulay\u0131n, ard\u0131ndan 8 par\u00e7aya kesin.Shirataki eri\u015ftelerini yakla\u015f\u0131k 10 cm uzunlu\u011funda par\u00e7alara kesin. Kendine \u00f6zg\u00fc kokusunu gidermek i\u00e7in 2-3 dakika ha\u015flay\u0131n, ard\u0131ndan s\u00fcz\u00fcn.Shungikuyu haz\u0131rlay\u0131n: k\u00f6k k\u0131sm\u0131n\u0131 kesin, ard\u0131ndan saplar\u0131 ve uzunsa yapraklar\u0131 ikiye b\u00f6l\u00fcn.Shiitake mantarlar\u0131n\u0131 haz\u0131rlay\u0131n: saplar\u0131n\u0131 ve sert dip k\u0131sm\u0131n\u0131 ay\u0131r\u0131n, saplar\u0131 boylamas\u0131na ikiye kesin. \u0130sterseniz 2 mantara dekoratif kesiler yap\u0131n, kalan mantarlar\u0131 da ikiye b\u00f6l\u00fcn.Masada \u015f\u0131k bir sunum i\u00e7in t\u00fcm malzemeleri, iste\u011fe ba\u011fl\u0131 sebzeler d\u00e2hil, gruplar halinde yerle\u015ftirin.Warishita sosuK\u00fc\u00e7\u00fck bir sos tenceresine mirin, sake ve \u015fekeri koyun. Alkol\u00fcn u\u00e7mas\u0131 i\u00e7in \u0131s\u0131t\u0131n; \u015feker tamamen eriyince oca\u011f\u0131 kapat\u0131n.Soya sosunu ekleyip kar\u0131\u015ft\u0131r\u0131n. Daha oturmu\u015f bir lezzet i\u00e7in, m\u00fcmk\u00fcnse bir gece dinlendirin (iste\u011fe ba\u011fl\u0131).Yumurtalar\u0131n haz\u0131rlanmas\u0131Yumurtalar\u0131 ayr\u0131 kaselere k\u0131r\u0131p \u00e7\u0131rp\u0131n; pi\u015firmeye ba\u015flamadan \u00f6nce haz\u0131r bekletin.Sukiyaki'nin pi\u015firilmesiSukiyaki tenceresini ya da b\u00fcy\u00fck bir tavay\u0131 orta ate\u015fte \u0131s\u0131t\u0131n. Dana ya\u011f\u0131n\u0131 ekleyin ve fazla k\u0131zd\u0131rmadan yava\u015f\u00e7a eritin.\u0130lk porsiyon dana etini ekleyin ve bir taraf\u0131n\u0131 k\u0131zart\u0131n. Biraz warishita sosu d\u00f6k\u00fcn, lezzetin hafif\u00e7e i\u015flemesini sa\u011flay\u0131n. \u0130lk lokmay\u0131 tad\u0131n.P\u0131rasalar\u0131, tofuyu, shiratakileri, shiitake mantarlar\u0131n\u0131 ve se\u00e7ti\u011finiz di\u011fer sebzeleri ekleyin. Uygun miktarda warishita sosu ilave edin ve t\u00fcm malzemeler lezzeti \u00e7ekene kadar a\u011f\u0131r ate\u015fte pi\u015firin; sosu bir anda fazla ka\u00e7\u0131rmamaya dikkat edin (tofu su salar).Tofuyu dana ya\u011f\u0131yla kaplay\u0131n ve sebzelerin yumu\u015famas\u0131n\u0131 sa\u011flay\u0131n. Taban\u0131n tutma riski varsa biraz kombu suyu ekleyin (su + suda bekletilmi\u015f kombu).Pi\u015fen malzemeleri kenara itin. Yeniden dana eti ekleyin, bir taraf\u0131n\u0131 pi\u015firin ve ard\u0131ndan sebzelerin \u00fczerine al\u0131n. \u00dczerine biraz sos gezdirin; kaynatmaktan \u00e7ok, sosun i\u00e7inde \u0131zgara yapar gibi pi\u015firin.Shungikuyu en son ekleyin ve k\u0131sa s\u00fcre pi\u015firin. Pi\u015ftik\u00e7e lokmalar\u0131 \u00e7\u0131rp\u0131lm\u0131\u015f yumurtaya bat\u0131rarak afiyetle yiyin.\t\n\t\n\t\t\nWarishita sosunu bolca haz\u0131rlamak i\u00e7in soya sosu, mirin ve sakeyi 1:1:1 oran\u0131nda kullan\u0131n; ard\u0131ndan damak tad\u0131n\u0131za g\u00f6re \u015feker ekleyin.\nWarishita sosunu buzdolab\u0131nda yakla\u015f\u0131k 1 ay saklayabilirsiniz; 2-3 g\u00fcn dinlendirmek lezzeti derinle\u015ftirir.\nDana etini her zaman a\u011f\u0131r ate\u015fte pi\u015firmeden \u00f6nce m\u00fch\u00fcrleyin; ard\u0131ndan do\u011frudan \u0131s\u0131ya fazla maruz kalmamas\u0131 i\u00e7in di\u011fer malzemelerin \u00fczerine al\u0131n.\nYa\u011f damarlanmas\u0131 belirgin, ince dilimlenmi\u015f wagyu ya da Japon dana eti tercih edin; en az\u0131ndan iyi mermerimsi yap\u0131da bir et kullan\u0131n.\nSukiyaki'yi kaynatmak yerine adeta \"sosun i\u00e7inde \u0131zgara\" yapar gibi pi\u015firin ve yaln\u0131zca gerekti\u011fi kadar sos ekleyin.\nSebzelerin ve dana ya\u011f\u0131n\u0131n pi\u015firme suyunu do\u011fal olarak olu\u015fturmas\u0131na izin verin; yerken kullanaca\u011f\u0131n\u0131z yumurta miktar\u0131yla sosun yo\u011funlu\u011funu dengeleyin.\n\n\t\n\t\n\t\tHauptgerichtjapanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145549","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=145549"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145549\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/117798"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}