{"id":147475,"title":"Otantik Oita Toriten","modified":"2026-07-01T18:27:25+02:00","plain":"Oita\u2019n\u0131n hafif k\u0131zarm\u0131\u015f tavu\u011fu; tempura hamuruna bulan\u0131r, ard\u0131ndan kabosu ve karashi hardal\u0131yla servis edilir.\n\n\n\nSoluk alt\u0131n renkteki tavuk, s\u0131cak ve hafif \u00e7\u0131t\u0131r bir halde gelir. Alt\u0131na serilen ince k\u0131y\u0131lm\u0131\u015f lahana, \u00e7\u0131kan buharla hafif\u00e7e yumu\u015far. \u00dczerine gezdirilen kabosulu ponzu canl\u0131 bir asidite katarken, bir par\u00e7a karashi burna vuran net bir ac\u0131l\u0131k verir. \n\n\n\n\n\n\n\n\n\n\n\nBu, narenciyenin ferahl\u0131\u011f\u0131yla Oita tarz\u0131n\u0131n \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 hafif bir k\u0131zarm\u0131\u015f tavuk yeme\u011fidir.\n\n\n\nTavuk katsu'dan farkl\u0131 olarak, kal\u0131n bir panko kaplamas\u0131na yaslanmaz; ayr\u0131ca bir karaage de de\u011fildir: toriten daha hafif, daha a\u00e7\u0131k renkli, daha yumu\u015fakt\u0131r ve masada asiditeyle hardalla tamamlanmak \u00fczere tasarlanm\u0131\u015ft\u0131r.\n\n\n\n\nK\u0131sa k\u00fcnyesi\n\nK\u00f6kenOita Prefekt\u00f6rl\u00fc\u011f\u00fc, Kyushu (Japonya)\nS\u00fcre50 dk. (35 dk. haz\u0131rl\u0131k + 15 dk. pi\u015firme)\nDo\u011fu\u015fu1926, Beppu\u2019daki Toyoken\nT\u00fcrTempura usul\u00fc hafif k\u0131zarm\u0131\u015f tavuk\nK\u0131zartma\u2248 170 \u00b0C, 3-4 dk.\nServisKabosulu ponzu ya da sujoyu, yan\u0131nda karashi hardal\u0131\n\n\n\n\n\nKyushu\u2019nun bir ba\u015fka k\u0131zarm\u0131\u015f tavuk klasi\u011fi; bu kez tartar soslu haliyle : Miyazaki\u2019nin nanban tavu\u011fu\n\n\n\nToriten nedir ?\n\n\n\nToriten, \u9ce5\u5929 ya da \u3068\u308a\u5929 \u015feklinde yaz\u0131l\u0131r; tavuk anlam\u0131ndaki tori ile tempuradan gelen ten s\u00f6zc\u00fcklerinin birle\u015fimidir. Kyushu Adas\u0131\u2019ndaki Oita Prefekt\u00f6rl\u00fc\u011f\u00fc\u2019n\u00fcn simge yemeklerinden biridir; hem g\u00fcnl\u00fck sofralarda hem de restoran men\u00fclerinde s\u0131k\u00e7a yer al\u0131r. \n\n\n\nAy\u0131rt edici \u00f6zellikleri nettir: derisiz tavuk, \u00f6l\u00e7\u00fcl\u00fc bir \u00f6n tatland\u0131rma, tempura usul\u00fc \u0131slak hamur, kontroll\u00fc k\u0131zartma ve son dokunu\u015f olarak kabosulu ponzu ya da sujoyu ile biraz karashi hardal\u0131.\n\n\n\nBu, derili par\u00e7alar, but eti, ni\u015fastal\u0131 kuru kaplama ve bazen \u00e7ifte (hatta \u00fc\u00e7l\u00fc) k\u0131zartma \u00fczerine kurulu bir karaage de\u011fildir. Oita \u00e7izgisinden uzakla\u015fan versiyonlarda derili k\u00fcpler, kuru kaplamalar, tatl\u0131 glazeler ya da Miyazaki\u2019nin nanban tavu\u011fundan \u00f6d\u00fcn\u00e7 al\u0131nm\u0131\u015f tartar sos g\u00f6r\u00fcrs\u00fcn\u00fcz. \n\n\n\nDaha tatl\u0131, daha parlak bir marine mi ar\u0131yorsunuz ? O zaman teriyaki tavu\u011funa y\u00f6nelin\n\n\n\nBir domuz tonkatsudan farkl\u0131 olarak toriten, kal\u0131n ve koyu renkli bir kabuk hedeflemez: a\u00e7\u0131k renkli kal\u0131r, yumu\u015fakt\u0131r ve sosla yenmek \u00fczere d\u00fc\u015f\u00fcn\u00fcl\u00fcr.\n\n\n\nOita\u2019daki iki k\u00f6ken anlat\u0131s\u0131\n\n\n\nToritenin \u00f6yk\u00fcs\u00fc, Toyoken y\u00f6nteminin do\u011fdu\u011fu Beppu ile sava\u015f sonras\u0131nda daha hafif bir versiyonun yayg\u0131nla\u015ft\u0131\u011f\u0131 Oita kenti aras\u0131nda ikiye ayr\u0131l\u0131r. Beppu\u2019da her \u015fey 1926\u2019da Toyoken\u2019de ba\u015flar: kurucu Shiro Miyamoto, \u00c7in mutfa\u011f\u0131n\u0131 Japon damak tad\u0131na uyarlar. \n\n\n\nYerel jidori tavuklar\u0131 lezzetliydi ama etleri s\u0131k\u0131yd\u0131; kemikli k\u0131zarm\u0131\u015f par\u00e7alar\u0131 yemek de pek pratik de\u011fildi. Miyamoto tavu\u011fu kemiklerinden ay\u0131r\u0131r, eti ince sogigiri dilimleri halinde keser, ard\u0131ndan buhar\u0131 i\u00e7inde tutup eti yumu\u015fatan bir tempura hamuruna bulard\u0131. Yeme\u011fin ad\u0131 o d\u00f6nemde \u00ab Chicken Kamaboko Tempura \u00bb idi; bu hamur sayesinde, tavu\u011fun h\u00e2l\u00e2 pahal\u0131 oldu\u011fu bir d\u00f6nemde daha fazla misafire servis yapmak m\u00fcmk\u00fcn oluyordu.\n\n\n\n\u0130kinci hat, 1950\u2019lerin sonunda Oita kentinde, Kitchen Ikoi ile Kitchen Maruyama \u00e7evresinde \u015fekillenir. Kitchen Ikoi\u2019den Yoshio Watanabe, m\u00fc\u015fterilerin k\u0131zarm\u0131\u015f tavu\u011fu sevdi\u011fini ama koyu renkli, ya\u011fl\u0131 versiyonlar\u0131n a\u011f\u0131rl\u0131\u011f\u0131n\u0131 istemedi\u011fini fark eder. \n\n\n\nOnun yan\u0131t\u0131 sappari anlay\u0131\u015f\u0131nda yatar: ferah, temiz ve insan\u0131n yemeye devam etmesini sa\u011flayan bir tat profili. Islak hamur, \u00f6l\u00e7\u00fcl\u00fc baharatland\u0131rma ve masada eklenen asidite sayesinde toriten, sat\u0131\u015flarda klasik k\u0131zarm\u0131\u015f tavu\u011fu k\u0131sa s\u00fcrede geride b\u0131rak\u0131r. Kitchen Ikoi, 45 y\u0131l\u0131n ard\u0131ndan 2014\u2019te kapand\u0131; yemek ise 2015\u2019ten itibaren Toriten Ikoi ad\u0131yla geri d\u00f6nd\u00fc.\n\n\n\nYayg\u0131nla\u015ft\u0131k\u00e7a toriten, temel karakterini kaybetmeden \u00e7e\u015fitlendi. Taketa\u2019da Marufuku, soya sosu i\u00e7ermeyen tuzlu bir versiyonuyla \u00fcn kazand\u0131; bu da yeme\u011fin kimli\u011finin, belirli bir \u00e7e\u015fniden \u00e7ok derisiz tavukta, tempura y\u00f6nteminde ve rit\u00fcelle\u015fmi\u015f e\u015flik\u00e7ilerde yatt\u0131\u011f\u0131n\u0131 g\u00f6sterir. \n\n\n\nBug\u00fcn onu bentolarda ve s\u00fcpermarketlerin haz\u0131r yemek reyonlar\u0131nda bulmak m\u00fcmk\u00fcn. Ayr\u0131ca niku udon ruhuna yak\u0131n bukkake udonlar\u0131n ve di\u011fer Asya usul\u00fc eri\u015fte yemeklerinin \u00fczerinde de kar\u015f\u0131m\u0131za \u00e7\u0131kar. Toyoken\u2019in \u00ab Toriten King \u00bbi ve kabosulu sujoyu gibi \u00fcr\u00fcnler de bu Oita imzas\u0131n\u0131 restoran\u0131n d\u0131\u015f\u0131na ta\u015f\u0131m\u0131\u015ft\u0131r.\n\n\n\nToritenin ana malzemeleri\n\n\n\n\n\n\n\nBut eti ya da momoniku, yumu\u015fakl\u0131k sa\u011flar ve hamurun alt\u0131nda suyunu korur; bu \u00f6zellik oyakodonda da aran\u0131r. G\u00f6\u011f\u00fcs eti ya da muneniku ise ince dilimlendi\u011finde daha ferah bir sappari profili sunar. Deri mutlaka \u00e7\u0131kar\u0131lmal\u0131d\u0131r : i\u00e7indeki ya\u011f, su bazl\u0131 hamurun ete tutunmas\u0131n\u0131 zorla\u015ft\u0131r\u0131r ve yeme\u011fi a\u011f\u0131rla\u015ft\u0131r\u0131r.\n\n\n\n\u201cBut mu, g\u00f6\u011f\u00fcs m\u00fc?\u201d sorusunda d\u00fcr\u00fcst olmak gerekirse, Japonya’daki televizyon deneyimim sayesinde restoran d\u00fcnyas\u0131ndan baz\u0131 tan\u0131d\u0131klar\u0131ma dan\u0131\u015fma \u015fans\u0131m oldu; ald\u0131\u011f\u0131m yan\u0131t \u015fuydu: \u00ab Hangisini sevdi\u011finize ba\u011fl\u0131; as\u0131l belirleyici unsur deridir. \u00bb\n\n\n\nMarinat i\u00e7in biraz soya sosu, az sar\u0131msak, susam ya\u011f\u0131 ve kimi zaman sake ya da tuz kullan\u0131l\u0131r; bu kar\u0131\u015f\u0131m, d\u0131\u015f\u0131 koyula\u015ft\u0131rmadan hafif bir umami verir. Teriyaki tavu\u011funa g\u00f6re \u00e7ok daha hafif tatland\u0131r\u0131l\u0131r. Bu\u011fday unu yumu\u015fak bir doku kurar, patates ni\u015fastas\u0131 belirgin ve kal\u0131c\u0131 bir \u00e7\u0131t\u0131rl\u0131k sa\u011flar, b\u00fct\u00fcn yumurta ise hamurun ete tutunmas\u0131na yard\u0131mc\u0131 olur. Baz\u0131 versiyonlarda hamuru hafifletmek ve gluten olu\u015fumunu yava\u015flatmak i\u00e7in buz gibi ya da gazl\u0131 su kullan\u0131l\u0131r.\n\n\n\nMasada, kabosunun belirgin oldu\u011fu bir ponzu ya da sujoyu dama\u011f\u0131 temizler; karashi hardal\u0131 ise burna y\u00fckselen canl\u0131 bir ac\u0131l\u0131k katar. \u0130ncecik do\u011franm\u0131\u015f ye\u015fil lahana, bazen cherry domatesle renklendirilir; tavuktan \u00e7\u0131kan sular\u0131 emerken \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 da korur. Toriteni s\u0131radan k\u0131zarm\u0131\u015f tavuktan ay\u0131ran tam olarak bu \u00fc\u00e7l\u00fcd\u00fcr: narenciye, hardal ve lahana.\n\n\n\nServis rit\u00fceli ve e\u015flik\u00e7iler\n\n\n\nYan\u0131na \u00e7ok yak\u0131\u015f\u0131r : Japon usul\u00fc patates salatas\u0131\n\n\n\nMasada s\u0131cak tavuk \u00f6nce narenciyenin asiditesiyle, ard\u0131ndan da az\u0131c\u0131k karashi ile tamamlan\u0131r. Klasik sujoyu; iki \u00f6l\u00e7\u00fc soya sosu, iki \u00f6l\u00e7\u00fc pirin\u00e7 sirkesi ve bir \u00f6l\u00e7\u00fc mirinden olu\u015fur. \u0130\u00e7indeki taze kabosunun asiditesi ya\u011f\u0131 keser, damakta ferah bir etki b\u0131rak\u0131r ve eri\u015ftelerde kullan\u0131lan mentsuyu'dan daha keskin bir karakter sunar. \n\n\n\nKarashi hardal\u0131, dilde uzun s\u00fcre kalmadan burna y\u00fckselen bir \u0131s\u0131 verir. Toriten, miso \u00e7orbas\u0131yla \u00e7ok iyi gider; \u00fcstelik tonkatsu sosuna bat\u0131r\u0131lm\u0131\u015f bir lokmaya g\u00f6re \u00e7ok daha canl\u0131 bir final sunar.\n\n\n\n\n\n\tOita Usul\u00fc Toriten\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g tavuk g\u00f6\u011fs\u00fcMarine1 iri par\u00e7a zencefil (rendelenmi\u015f)1 yemek ka\u015f\u0131\u011f\u0131 sake1 yemek ka\u015f\u0131\u011f\u0131 soya sosu (Japon tipi (Kikkoman tarz\u0131) veya hafif soya sosu)1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 sap ye\u015fil so\u011fan (ye\u015fil k\u0131sm\u0131, par\u00e7alara kesilmi\u015f)Hamur3 yemek ka\u015f\u0131\u011f\u0131 un3 yemek ka\u015f\u0131\u011f\u0131 patates ni\u015fastas\u01311 yumurta4 yemek ka\u015f\u0131\u011f\u0131 su0.5 yaprak noriServis i\u00e7inJapon hardal\u0131 (servis i\u00e7in, damak tad\u0131na g\u00f6re)ponzu sosu (servis i\u00e7in, damak tad\u0131na g\u00f6re)\t\n\t\n\t\tTavuk g\u00f6\u011fs\u00fcn\u00fc lif y\u00f6n\u00fcn\u00fcn tersine, verev dilimler halinde kesin.Tavu\u011fu zencefil, sake, soya sosu, susam ya\u011f\u0131 ve ye\u015fil so\u011fanla birlikte bir po\u015fet ya da kaseye al\u0131n. Kar\u0131\u015ft\u0131r\u0131n ve 20-30 dakika marine edin.Hamuru haz\u0131rlamak i\u00e7in unu, patates ni\u015fastas\u0131n\u0131, yumurtay\u0131 ve suyu p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar kar\u0131\u015ft\u0131r\u0131n.Marine edilmi\u015f tavuk par\u00e7alar\u0131n\u0131n yar\u0131s\u0131na nori sar\u0131n. Kalan yar\u0131s\u0131n\u0131 sade b\u0131rak\u0131n.T\u00fcm tavuk par\u00e7alar\u0131n\u0131 iyice kaplanacak \u015fekilde hamura bat\u0131r\u0131n.Ya\u011f\u0131 170 \u00b0C'ye \u0131s\u0131t\u0131n. Tavuklar\u0131 3-4 dakika, pi\u015ferken \u00e7evirerek, alt\u0131n rengi al\u0131p i\u00e7leri tamamen pi\u015fene kadar k\u0131zart\u0131n.Hemen Japon hardal\u0131 ve ponzu sosuyla servis edin.\t\n\t\n\t\t\nTavu\u011fu verev dilimler halinde kesmek i\u00e7in b\u0131\u00e7a\u011f\u0131 neredeyse yatay tutun ve ince \u015feritler \u00e7\u0131kar\u0131r gibi \u00e7apraz kesin.\n\u0130sterseniz tavu\u011fun derisini kesmeden \u00f6nce \u00e7\u0131karabilirsiniz.\nTavu\u011fu daha az ya\u011f kullanarak tavada da pi\u015firebilirsiniz.\nYuzu kosho da bu yeme\u011fe \u00e7ok yak\u0131\u015f\u0131r.\nMarine sayesinde toriten so\u011fukken de lezzetini korur; bu y\u00fczden bentolar i\u00e7in de \u00e7ok uygundur.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/147475","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=147475"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/147475\/revisions"}],"predecessor-version":[{"id":147684,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/147475\/revisions\/147684"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/147112"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=147475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=147475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=147475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}