{"id":163315,"title":"Okra no Ohitashi – Japon usul\u00fc so\u011fuk bamya","modified":"2026-08-17T19:38:26+02:00","plain":"Ha\u015flan\u0131p ard\u0131ndan berrak bir dashide so\u011fukta dinlendirilmi\u015f bamyalar; biraz suyuyla ve palamut tala\u015f\u0131yla servis edilir.\n\n\n\nYaz teninize yap\u0131\u015f\u0131r, i\u015ftah\u0131n\u0131z a\u011f\u0131rla\u015f\u0131r; ama bu k\u00fc\u00e7\u00fck k\u00e2se so\u011fuk bamya yine de \u00fc\u00e7 lokmada t\u00fckenir. \u00d6nce buz gibi dashi gelir, tuzu tam karar\u0131ndad\u0131r; ard\u0131ndan bamya di\u015fin alt\u0131nda yumu\u015far ve ipeksi dokusunu b\u0131rak\u0131r. \n\n\n\nTabak masaya indi\u011finde palamut tala\u015flar\u0131 h\u00e2l\u00e2 titre\u015fir. Burada hi\u00e7bir \u015fey uzun uzun pi\u015fmedi; her \u015fey yaln\u0131zca dinlendi. Lezzeti yaratan da tam olarak bu bekleme s\u00fcresidir.\n\n\n\nAyn\u0131 yaz sofras\u0131nda, buz gibi bir hiyayakko\n\n\n\nOkra no ohitashi nedir ?\n\n\n\nOhitashi, Japoncada \u304a\u6d78\u3057 diye yaz\u0131l\u0131r ve hitasu fiilinden gelir: suya dald\u0131rmak, bekletmek. Bu, bir yemekten \u00e7ok bir y\u00f6ntemdir; kimli\u011fini de sebzelerin, baharatland\u0131r\u0131lm\u0131\u015f bir bekletme suyu olan tsuke-ji i\u00e7inde ge\u00e7irdi\u011fi s\u00fcreden al\u0131r. \n\n\n\nBu versiyonda k\u00f6rpe bamyalar ha\u015flan\u0131r, so\u011futulur, ard\u0131ndan usukuchi shoyu ve mirin ile tatland\u0131r\u0131lm\u0131\u015f bir dashi i\u00e7ine al\u0131n\u0131r. K\u00e2se iyice so\u011fuk servis edilir; \u00fczerine de ka\u015f\u0131kla biraz berrak suyundan gezdirilir.\n\n\n\n\u0130ki \u00fc\u00e7 saat, hatta bir gece boyunca dinlendikten sonra umami, sebzenin y\u00fczeyinde kalmak yerine i\u00e7ine i\u015fler. Yayg\u0131n Japon soya sosu olan koikuchi'ye g\u00f6re daha a\u00e7\u0131k renkli ve daha tuzlu olan usukuchi shoyu, bamyalar\u0131n ye\u015filini daha iyi korur. \n\n\n\n\u00c7apraz ya da halka halka kesildi\u011finde, katsuobushi ve bir tutam zencefille daha da belirginle\u015fen net bir y\u0131ld\u0131z \u015fekli ortaya \u00e7\u0131kar. Ha\u015flan\u0131p \u00fczerine soya sosu gezdirilmi\u015f bamya, yaln\u0131zca tatland\u0131r\u0131lm\u0131\u015f bir sebzedir; oysa burada yeme\u011fi as\u0131l olu\u015fturan \u015fey bekletme i\u015flemidir.\n\n\n\nSo\u011fuk servis edilen bir ba\u015fka sebze : h\u014drens\u014d gomaae\n\n\n\nEski bir y\u00f6ntemde nispeten yeni bir sebze\n\n\n\nBu teknik, Nara ve Heian d\u00f6nemlerinin aristokrat Japon mutfa\u011f\u0131ndan ve Budist tap\u0131nak mutfa\u011f\u0131ndan gelir: sebzeler ha\u015flan\u0131r, ard\u0131ndan renklerini ve diri dokular\u0131n\u0131 korumalar\u0131 i\u00e7in tatland\u0131r\u0131lm\u0131\u015f bir suya al\u0131n\u0131r. \n\n\n\nTap\u0131naklarda bu su, kombu ve kurutulmu\u015f shiitakelerle haz\u0131rlan\u0131r, bal\u0131k kullan\u0131lmazd\u0131. Edo d\u00f6neminde \u00f6nce irizake, ard\u0131ndan soya sosu bu bekletme suyunu zenginle\u015ftirdi.\n\n\n\n\u00d6te yandan bamya, M\u0131s\u0131r'\u0131n M\u00d6 II. y\u00fczy\u0131ldan beri yeti\u015ftirdi\u011fi, Afrika'n\u0131n kuzeydo\u011fusuna \u00f6zg\u00fc bir sebzedir. Japonya'ya ise ancak Edo d\u00f6neminin sonu ile Meiji d\u00f6neminin ba\u015f\u0131 aras\u0131nda, 19. y\u00fczy\u0131l\u0131n ortalar\u0131nda ula\u015f\u0131r. O d\u00f6nemde baklalar\u0131ndan \u00e7ok, hibiskusu and\u0131ran \u00e7i\u00e7ekleri i\u00e7in yeti\u015ftirilirdi. Dokusu ve bitkisel aromas\u0131, uzun s\u00fcre sofraya girmesini geciktirdi.\n\n\n\nAs\u0131l k\u0131r\u0131lma 20. y\u00fczy\u0131l\u0131n ortas\u0131nda ya\u015fan\u0131r. G\u00fcneydo\u011fu Asya'dan d\u00f6nen askerler bu tada al\u0131\u015fm\u0131\u015ft\u0131; sava\u015f sonras\u0131nda daha az lifli \u00e7e\u015fitler geldi ve 1960'lardaki salata modas\u0131 gerisini getirdi. Yeti\u015ftiricilik de Kochi ve Okinawa gibi s\u0131cak b\u00f6lgelerde geli\u015fti. \n\n\n\nUzun s\u00fcre kusur say\u0131lan o kaygan doku, zamanla bir avantaja d\u00f6n\u00fc\u015ft\u00fc ve bamya, yaz yorgunlu\u011fu anlam\u0131na gelen natsubate'ye kar\u015f\u0131 yenilen yemekler aras\u0131nda yerini ald\u0131.\n\n\n\nAyn\u0131 dashi'nin s\u0131cak hali : matsutakeli suimono\n\n\n\nOkra no ohitashi'nin temel malzemeleri\n\n\n\n\n\n\n\nBa\u015frolde taze bamya var. Klasik, diri ve be\u015f k\u00f6\u015feli ye\u015fil bamyalar hem k\u0131t\u0131rl\u0131\u011f\u0131 hem de y\u0131ld\u0131z bi\u00e7imli kesiti verir. En iyileri s\u0131k\u0131, canl\u0131 renkli ve kabu\u011fundaki ince t\u00fcyleri h\u00e2l\u00e2 g\u00f6r\u00fcnenlerdir.\n\n\n\n\u0130ri deniz tuzu pi\u015firmeden \u00f6nce kullan\u0131l\u0131r. Itazuri denen bu i\u015flemde tuz bamyalara ovulur; dili rahats\u0131z eden ince t\u00fcyleri al\u0131r, ha\u015flama s\u0131ras\u0131nda klorofilin korunmas\u0131na yard\u0131mc\u0131 olur ve ilk kat lezzeti verir. \n\n\n\nTemeli ise dashi olu\u015fturur: kombu ve katsuobushi ile yap\u0131lan bir awase dashi, sebzeyi a\u011f\u0131rla\u015ft\u0131rmadan iki ayr\u0131 umami kayna\u011f\u0131n\u0131 bulu\u015fturur; kombu ve kurutulmu\u015f shiitake ile yap\u0131lan bir shojin versiyonu ise bal\u0131ks\u0131z, daha topraks\u0131 bir lezzet sunar.\n\n\n\nYeme\u011fi tamamlamak i\u00e7in buz gibi bir porsiyon zaru soba\n\n\n\nUsukuchi shoyu, s\u0131v\u0131y\u0131 berrak tutarken tuz ve soya aromas\u0131n\u0131 verir; hon-mirin ise hafif bir tatl\u0131l\u0131k ve parlakl\u0131k katar. Dashi, soya sosu ve mirin, so\u011futulmadan \u00f6nce alkol\u00fcn u\u00e7mas\u0131 i\u00e7in k\u0131saca ta\u015f\u0131m noktas\u0131na getirilir; buna nikiri denir. \n\n\n\n\n\n\tOkra no Ohitashi - Japon usul\u00fc bamya\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t20 bamya (yakla\u015f\u0131k 200 g)Marinat200 ml dashi1 yemek ka\u015f\u0131\u011f\u0131 sake1 yemek ka\u015f\u0131\u011f\u0131 mirin0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 yuzu-kosho (iste\u011fe ba\u011fl\u0131)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz\u0130tazuri i\u00e7in1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz\t\n\t\n\t\tMarinat\u0131 haz\u0131rlay\u0131nK\u00fc\u00e7\u00fck bir sos tenceresine dashi, sake, mirin ve tuzu al\u0131n.Orta ate\u015fte \u0131s\u0131t\u0131n; kaynamaya ba\u015flar ba\u015flamaz ocaktan al\u0131n ve so\u011fumaya b\u0131rak\u0131n.Marinat so\u011fuduktan sonra yuzu-kosho'yu ekleyin.Bamyalar\u0131 haz\u0131rlay\u0131nBamyalar\u0131n sap u\u00e7lar\u0131n\u0131 kesin; ard\u0131ndan dip k\u0131sm\u0131n\u0131n etraf\u0131ndaki sert b\u00f6l\u00fcm\u00fc (gaku) b\u0131\u00e7akla temizleyin.Bamyalar\u0131, itazuri i\u00e7in ay\u0131rd\u0131\u011f\u0131n\u0131z tuzla kesme tahtas\u0131 \u00fczerinde ovarak \u00fczerlerindeki ince t\u00fcyleri al\u0131n ve y\u00fczeylerini p\u00fcr\u00fczs\u00fczle\u015ftirin.Bamyalar\u0131, renkleri canlanana kadar 1 dakika kaynar suda ha\u015flay\u0131n. Ard\u0131ndan pi\u015fmeyi durdurmak i\u00e7in hemen so\u011fuk suya al\u0131n ve iyice kurulay\u0131n.Marine edinMarinat\u0131 bir kavanoza veya hava ge\u00e7irmez bir kaba d\u00f6k\u00fcn, bamyalar\u0131 i\u00e7ine yerle\u015ftirin ve servis etmeden \u00f6nce en az 1 saat buzdolab\u0131nda bekletin.\t\n\t\n\t\t\nDaha yumu\u015fak bir tat i\u00e7in yuzu-kosho eklemeyin.\nBuzdolab\u0131nda dinlendirme s\u00fcresi (en az 1 saat) toplam s\u00fcreye dahil de\u011fildir.\n\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163315","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=163315"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/161969"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}