{"id":163617,"title":"Otantik Zangi – Hokkaid\u014d usul\u00fc k\u0131zarm\u0131\u015f tavuk","modified":"2026-08-17T19:43:58+02:00","plain":"Hokkaid\u014d usul\u00fc k\u0131zarm\u0131\u015f tavuk : soya sosu, zencefil ve sar\u0131msakla marine edilen tavuk but par\u00e7alar\u0131 yumurta, un ve patates ni\u015fastas\u0131yla kaplan\u0131r, ard\u0131ndan iki kez k\u0131zart\u0131l\u0131r.\n\n\n\nBir izakayadan, parmaklara sinen k\u0131zarm\u0131\u015f zencefil kokusu ve ertesi g\u00fcn yeniden gitme iste\u011fiyle \u00e7\u0131kars\u0131n\u0131z. Zangi tam da bu an\u0131 anlat\u0131r: g\u00fcr\u00fclt\u00fcyle \u00e7at\u0131rdayan p\u00fct\u00fcrl\u00fc, kahverengi bir kabuk; bir anda y\u00fckselen soya sosu ve sar\u0131msak kokusu; alt\u0131nda da suyu i\u00e7inde kalm\u0131\u015f bir tavuk butu. \n\n\n\n\u0130lk bak\u0131\u015fta bunun karaage oldu\u011funu san\u0131rs\u0131n\u0131z. Ama Hokkaid\u014d’nun k\u0131zarm\u0131\u015f tavu\u011fa dair kendine \u00f6zg\u00fc bir yakla\u015f\u0131m\u0131 oldu\u011funu anlamak i\u00e7in tek lokma yeter.\n\n\n\nBir ba\u015fka Japon k\u0131zarm\u0131\u015f tavu\u011fu olan famichiki, konbininin \u00f6n\u00fcnde ayakta yenir\n\n\n\nZangi nedir ?\n\n\n\nZangi, Hokkaid\u014d’nun kendine \u00f6zg\u00fc k\u0131zarm\u0131\u015f tavu\u011fudur. Bunun i\u00e7in derili, kemiksiz tavuk butlar\u0131 iri par\u00e7alara kesilir ve soya sosu, rendelenmi\u015f zencefil, sar\u0131msak ve sakeden olu\u015fan koyu bir kar\u0131\u015f\u0131mda, biraz mirin ya da \u015fekerle marine edilir. \n\n\n\n\u00c7\u0131rp\u0131lm\u0131\u015f yumurta \u00e7o\u011fu zaman un ve patates ni\u015fastas\u0131ndan \u00f6nce do\u011frudan baharatlanm\u0131\u015f ete eklenir: kaplama yap\u0131\u015fkan bir h\u00e2l al\u0131r, sonra da k\u0131zartma s\u0131ras\u0131nda kal\u0131n ve d\u00fczensiz bir kabu\u011fa d\u00f6n\u00fc\u015f\u00fcr. \u00c7o\u011fu a\u015f\u00e7\u0131 \u00e7ifte k\u0131zartma uygular; ilki etin i\u00e7inin pi\u015fmesi, ikincisi ise daha y\u00fcksek ate\u015fte kabu\u011fun koyula\u015f\u0131p sertle\u015fmesi i\u00e7indir.\n\n\n\nAd\u0131, k\u0131zarm\u0131\u015f tavu\u011fu ifade eden \u00c7ince deyi\u015flerden gelir: zha ji (\u70b8\u9d8f) ya da zha zi ji (\u70b8\u5b50\u9d8f). En \u00e7ok anlat\u0131lan hik\u00e2yeye g\u00f6re bu ad, Kushiro’daki bir yakitori mek\u00e2n\u0131 olan Torimatsu’nun sahibinden gelir; d\u00fckk\u00e2n\u0131na u\u011fur getirsin diye, \u015fans anlam\u0131ndaki un’a g\u00f6nderme yaparak kelimeye bir \u201cn\u201d (\u3093) ekledi\u011fi s\u00f6ylenir. \n\n\n\nAdada bu kelime yaln\u0131zca tavu\u011fu de\u011fil, y\u00f6ntemi de ifade eder: ahtapot, somon, deniz salyangozu ve di\u011fer yerel \u00fcr\u00fcnler de ayn\u0131 soya-zencefil-sar\u0131msak \u00fc\u00e7l\u00fcs\u00fcnden ge\u00e7er.\n\n\n\nAyn\u0131 izakaya sofras\u0131nda, parlak bir sosla kaplanm\u0131\u015f tsukune\n\n\n\nKushiro’nun izakayalar\u0131nda do\u011fdu\n\n\n\nHer \u015fey, sava\u015f sonras\u0131 Hokkaid\u014d’da ucuz etlik tavu\u011fun kolay bulunur h\u00e2le gelmesi ve a\u015f\u00e7\u0131lar\u0131n yakitorinin s\u0131n\u0131rlar\u0131n\u0131 a\u015fmas\u0131yla ba\u015flar. Yakla\u015f\u0131k 1960 y\u0131l\u0131nda, Kushiro’nun Suehiro semtinde Torimatsu, b\u00fct\u00fcn tavuklar\u0131 kemikleriyle birlikte par\u00e7alara ay\u0131r\u0131p k\u0131zartmaya ba\u015flar. \n\n\n\nPazardaki en ucuz k\u00fcmes hayvan\u0131, i\u00e7ki i\u00e7meye gelen m\u00fc\u015fteriler, i\u015f\u00e7iler ve aileler i\u00e7in doyurucu bir yeme\u011fe d\u00f6n\u00fc\u015f\u00fcr.\n\n\n\nBu ilk zangi, bug\u00fcn\u00fcn yo\u011fun marine edilmi\u015f versiyonu de\u011fildi. Tavuk yaln\u0131zca tuzlan\u0131p biberleniyor, ince bir patates ni\u015fastas\u0131 tabakas\u0131na bulan\u0131yor, k\u0131zart\u0131l\u0131yor ve ard\u0131ndan Worcestershire sosunun \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131, karabiber, baharatlar ve istiridye sosu ile g\u00fc\u00e7lendirilmi\u015f bir dald\u0131rma sosuyla servis ediliyordu. Bu sos anlay\u0131\u015f\u0131 bug\u00fcn de Kushiro’nun ay\u0131rt edici \u00f6zelli\u011fidir.\n\n\n\nSapporo’ya ve ard\u0131ndan adan\u0131n geri kalan\u0131na yay\u0131ld\u0131k\u00e7a zangi, ev mutfaklar\u0131na ve bentolara uyum sa\u011flad\u0131: kemikler yerini kemiksiz tavuk butlar\u0131na b\u0131rakt\u0131, dald\u0131rma sosu da marinad\u0131n i\u00e7ine ge\u00e7ti. \n\n\n\nKushiro, 1980 y\u0131l\u0131nda Nanbantei restoran\u0131nda ba\u015fka bir varyant daha ortaya \u00e7\u0131kard\u0131: zantare. Bu, \u00fczerine soya, sirke ve \u015fekerle haz\u0131rlanan canl\u0131 bir tare gezdirilen b\u00fcy\u00fck bir zangi porsiyonudur; sosun asiditesi ya\u011fl\u0131l\u0131\u011f\u0131 dengeler. Yerel ekip, bu yemekle 2015 B-1 Grand Prix’de Silver Grand Prix kazand\u0131.\n\n\n\n\u0130lk denemede tutturabilece\u011finiz bir ba\u015fka Japon k\u0131zartmas\u0131 : korokke\n\n\n\nZangi’nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nTemelini derili, kemiksiz tavuk butlar\u0131 olu\u015fturur. Ya\u011f ve kolajen eti sulu tutar, deri lezzet verir ve k\u0131zartma s\u0131ras\u0131nda k\u0131vr\u0131larak o p\u00fct\u00fcrl\u00fc dokuyu olu\u015fturur. \n\n\n\n\u00c7\u0131rp\u0131lm\u0131\u015f yumurta kaplaman\u0131n ete tutunmas\u0131n\u0131 sa\u011flar ve etin nemini korur. Bu\u011fday unu kabu\u011fa yap\u0131 kazand\u0131r\u0131r ve g\u00fczelce renk almas\u0131n\u0131 sa\u011flar; patates ni\u015fastas\u0131 ise kolay yumu\u015famayan, d\u00fczensiz bir \u00e7\u0131t\u0131rl\u0131k verir.\n\n\n\nMarinad\u0131n temeli, tuzlu ve umami y\u00fckl\u00fc soya sosudur; buna, tavu\u011fun keskin kokusunu yumu\u015fatan ve aromalar\u0131 etin i\u00e7ine ta\u015f\u0131yan yemeklik sake eklenir. Mirin ya da \u015feker tuzu dengeler ve rengi koyu kahverengiye \u00e7eker. Taze rendelenmi\u015f zencefil ile sar\u0131msak aromay\u0131 verir, beyaz ya da karabiber kaplaman\u0131n aras\u0131ndan kendini hissettirir ve birka\u00e7 damla susam ya\u011f\u0131 ev usul\u00fc tariflere o kavruk notay\u0131 katar.\n\n\n\nSofray\u0131 tamamlamak i\u00e7in bir porsiyon gyoza\n\n\n\nMenmi, Hokkaid\u014d’ya \u00f6zg\u00fc ay\u0131rt edici dokunu\u015ftur. Yaln\u0131zca adada sat\u0131lan bu Kikkoman yap\u0131m\u0131 be\u015f kat konsantre tsuyu, marinada be\u015f farkl\u0131 dashi dokunu\u015fu katar: deniz tara\u011f\u0131, bonito, uskumru, sardalya ve kombu. \n\n\n\nBa\u015fka yerlerde, birka\u00e7 damla koyu soya sosu eklenmi\u015f \u00fc\u00e7 kat konsantre bir mentsuyu da ayn\u0131 i\u015fi g\u00f6r\u00fcr. Geriye servis sosu kal\u0131r; \u015fehirden \u015fehre karakteri belirleyen de budur: Kushiro’da Worcestershire, zantare’de ise soya, sirke ve \u015fekerle haz\u0131rlanan tare.\n\n\n\n\n\n\tOtantik Zangi - Hokkaid\u014d usul\u00fc \u00e7\u0131t\u0131r k\u0131zarm\u0131\u015f tavuk\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g kemiksiz tavuk butu (derili)Salamura600 ml su6 g tuz (salamura i\u00e7in)Marinasyon ve kaplama2 \u00e7ay ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu2 \u00e7ay ka\u015f\u0131\u011f\u0131 sake1 \u00e7ay ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u0131 (iste\u011fe g\u00f6re normal sake ile de\u011fi\u015ftirilebilir)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 monosodyum glutamat (lezzet art\u0131r\u0131c\u0131)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 beyaz biber (toz)1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (rendelenmi\u015f)1 yumurta1 \u00e7ay ka\u015f\u0131\u011f\u0131 un75 g patates ni\u015fastas\u0131 (gerekirse k\u0131zartmadan \u00f6nce biraz daha ekleyin)1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 n\u00f6tr ya\u011fk\u0131zartma ya\u011f\u0131 (yeteri kadar)Zangi sosu (yakla\u015f\u0131k 20 adet zangi i\u00e7in)40 g Japon p\u0131rasas\u0131 (veya normal p\u0131rasa)7 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 sirkesi3 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu3 yemek ka\u015f\u0131\u011f\u0131 \u015feker1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (rendelenmi\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 tutam tuz1 tutam monosodyum glutamat (lezzet art\u0131r\u0131c\u0131)1 tutam karabiber\t\n\t\n\t\tSalamura ve marinasyonTavuk butlar\u0131n\u0131 8 par\u00e7aya kesin.Suyu ve salamura tuzunu geni\u015f bir kapta kar\u0131\u015ft\u0131r\u0131n.Tavu\u011fu salamuraya al\u0131n ve 10 dakika bekletin; ard\u0131ndan s\u00fcz\u00fcp iyice kurulay\u0131n.A\u00e7\u0131k soya sosunu, sakeyi ve Shaoxing \u015farab\u0131n\u0131 ekleyin; ard\u0131ndan tavuklara iyice yedirerek ovun.Tuzu, monosodyum glutamat\u0131, \u015fekeri ve beyaz biberi ekleyin; ard\u0131ndan tekrar ovun.Yumurtay\u0131 ve rendelenmi\u015f zencefili ekleyin; kar\u0131\u015f\u0131m tamamen \u00e7ekene kadar ovun.Unu ve patates ni\u015fastas\u0131n\u0131 ekleyin; her par\u00e7ay\u0131 iyice kaplayacak \u015fekilde ovun.Susam ya\u011f\u0131n\u0131 ve n\u00f6tr ya\u011f\u0131 ekleyin; son bir kez daha ovun. Tavu\u011fu bir po\u015fete aktar\u0131n ve buzdolab\u0131nda bir gece dinlendirin.K\u0131zartmaTavu\u011fu buzdolab\u0131ndan \u00e7\u0131kar\u0131n. E\u011fer biraz s\u0131v\u0131 salm\u0131\u015fsa, yeniden kaplamak i\u00e7in az miktarda ni\u015fasta ekleyin.K\u0131zartma ya\u011f\u0131n\u0131 160-170 \u00b0C'ye \u0131s\u0131t\u0131n. Par\u00e7alar\u0131 a\u00e7\u0131n, derilerini kesmeden hafif\u00e7e gerin ve tavu\u011fu ya\u011fa b\u0131rak\u0131n.Yakla\u015f\u0131k 1 dakika 30 saniye k\u0131zart\u0131n. Par\u00e7alar alt\u0131n rengini al\u0131nca \u00e7\u0131kar\u0131n ve tel \u0131zgara \u00fczerinde 30 saniye ila 1 dakika dinlendirin.Ate\u015fi y\u00fckseltip ya\u011f\u0131 180 \u00b0C'ye getirin. Tavu\u011fu tekrar ya\u011fa al\u0131n ve yakla\u015f\u0131k 3 dakika daha k\u0131zart\u0131n. S\u00fczd\u00fcr\u00fcp zangi sosuyla hemen servis edin.Zangi sosuP\u0131rasay\u0131 ince ince k\u0131y\u0131n. Ard\u0131ndan pirin\u00e7 sirkesi, a\u00e7\u0131k soya sosu, \u015feker, tuz, karabiber, monosodyum glutamat, susam ya\u011f\u0131 ve rendelenmi\u015f zencefille kar\u0131\u015ft\u0131r\u0131n.\t\n\t\n\t\t\nPar\u00e7alar ilk bak\u0131\u015fta b\u00fcy\u00fck g\u00f6r\u00fcnebilir; ancak k\u0131zar\u0131nca belirgin bi\u00e7imde k\u00fc\u00e7\u00fcl\u00fcr.\nZencefil kabuklar\u0131n\u0131 ve p\u0131rasan\u0131n ye\u015fil k\u0131s\u0131mlar\u0131n\u0131 tuzlu suya eklemek ete ho\u015f bir aroma verir, keskin kokular\u0131 da azalt\u0131r.\n\u0130lk k\u0131zartma i\u00e7in s\u0131cakl\u0131k i\u015fareti \u015fudur: ya\u011fa bat\u0131r\u0131lan yemek \u00e7ubuklar\u0131n\u0131n ucunda k\u00fc\u00e7\u00fck kabarc\u0131klar olu\u015fur.\nPar\u00e7alar\u0131 ya\u011fa atmadan \u00f6nce iyice a\u00e7\u0131p derilerini germek, pi\u015firme s\u00fcresini k\u0131salt\u0131r ve derinin daha \u00e7\u0131t\u0131r olmas\u0131n\u0131 sa\u011flar.\nShaoxing \u015farab\u0131 yerine normal sake kullanabilirsiniz.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163617","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=163617"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163617\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/162869"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}