{"id":164171,"title":"Otantik Yukke Don","modified":"2026-08-21T15:36:19+02:00","plain":"\u00dczeri yukke usul\u00fc marine edilmi\u015f \u00e7i\u011f dana eti, k\u0131t\u0131r nashi armudu ve ak\u0131\u015fkan yumurta sar\u0131s\u0131yla tamamlanan s\u0131cak pirin\u00e7li nefis bir Japon kasesi.\n\n\n\nPirin\u00e7 h\u00e2l\u00e2 t\u00fcterken, susam ya\u011f\u0131 ve sar\u0131msakla \u0131\u015f\u0131ldayan dana eti \u015feritleri \u00fczerine yay\u0131l\u0131r. Yumurta sar\u0131s\u0131 k\u0131r\u0131l\u0131r, her \u015fey kar\u0131\u015ft\u0131r\u0131l\u0131r; birka\u00e7 \u00e7ubuk hareketiyle t\u00fcm lezzetler birbirine ge\u00e7er. \n\n\n\nNashi armudu her lokmada k\u0131t\u0131r k\u0131t\u0131r bir ferahl\u0131k verir, susam\u0131n yo\u011funlu\u011funu dengeler. Pi\u015firme gerektirmeyen, birka\u00e7 dakikada haz\u0131rlanan ve daha da h\u0131zl\u0131 t\u00fckenen bir k\u00e2sedir.\n\n\n\nJapon mutfa\u011f\u0131n\u0131n dana eti ve pirin\u00e7li bir di\u011fer b\u00fcy\u00fck klasi\u011fi, gyudon\n\n\n\nYukke don nedir ?\n\n\n\nYukke don, \u00fczerine marine edilmi\u015f \u00e7i\u011f dana eti eklenen bir Japon pirin\u00e7 kasesidir. Yukke, Korece yukhoe kelimesinin Japonca okunu\u015fudur; yuk et, hoe ise \u00e7i\u011f demektir; don ise \u00fczeri malzemeli pirin\u00e7 kasesi anlam\u0131na gelen donburi’nin k\u0131saltmas\u0131d\u0131r. \n\n\n\nEt asla k\u0131yma h\u00e2line getirilmez; b\u0131\u00e7akla ince \u015feritler halinde kesilir, ard\u0131ndan susam ya\u011f\u0131, sar\u0131msak, bal ya da \u015feker ve soya sosu ile kar\u0131\u015ft\u0131r\u0131l\u0131r. \u00dczerine \u00e7i\u011f yumurta sar\u0131s\u0131, j\u00fclyen kesilmi\u015f nashi armudu ve susam taneleri eklenir.\n\n\n\nAd\u0131 kafa kar\u0131\u015ft\u0131r\u0131c\u0131 olabilir, \u00e7\u00fcnk\u00fc bu yemek denizin iki yakas\u0131nda da kar\u015f\u0131m\u0131za \u00e7\u0131kar. Kore’de yukhoe tek ba\u015f\u0131na ya da bir bibimbap’\u0131n ortas\u0131nda servis edilir ; Japonya’da ise \u00f6nce yakiniku sofralar\u0131n\u0131n gediklisi olmu\u015f, ard\u0131ndan ba\u015fl\u0131 ba\u015f\u0131na bir pirin\u00e7 kasesine d\u00f6n\u00fc\u015fm\u00fc\u015ft\u00fcr. Japon versiyonlar\u0131n\u0131n \u00e7o\u011funda g\u00f6r\u00fclen az miktarda gochujang, kom\u015fu Kore’den gelmi\u015f daha ge\u00e7 d\u00f6nem bir dokunu\u015ftur.\n\n\n\nAyn\u0131 fikrin \u00e7i\u011f bal\u0131kl\u0131 versiyonu, chirashi\n\n\n\nSaray sofralar\u0131ndan Jinju ku\u015fatmalar\u0131n\u0131n kasesine\n\n\n\nJoseon d\u00f6neminde s\u0131\u011f\u0131rlar daha \u00e7ok tarla i\u015flerinde kullan\u0131l\u0131r, kesimleri de s\u0131k\u0131 bi\u00e7imde denetlenirdi; bu y\u00fczden \u00e7i\u011f s\u0131\u011f\u0131r eti, saray \u00e7evresine ve varl\u0131kl\u0131 kesime \u00f6zg\u00fc bir yemek say\u0131l\u0131rd\u0131. \n\n\n\nXIX. y\u00fczy\u0131l\u0131n sonlar\u0131na ait bir yemek kitab\u0131 olan Siuijeonseo, y\u00f6ntemi a\u00e7\u0131k\u00e7a tarif eder: iyi s\u00fczd\u00fcr\u00fclm\u00fc\u015f et, b\u0131\u00e7akla kesim, taze so\u011fan, sar\u0131msak, karabiber, bal, \u00e7am f\u0131st\u0131\u011f\u0131 ve susamla hafif bir \u00e7e\u015fnilendirme. Yeme\u011fin oda\u011f\u0131nda et vard\u0131r; sos sadece ona e\u015flik eder.\n\n\n\nK\u00e2sede sunulan versiyon Jinju’dan gelir. Yerel gelene\u011fe g\u00f6re k\u00f6keni 1592 ve 1593 ku\u015fatmalar\u0131na dayan\u0131r; o d\u00f6nemde kad\u0131nlar, askerlerin h\u0131zl\u0131ca yiyip yeniden mevziye d\u00f6nebilmesi i\u00e7in pirinci, sebzeleri ve taze dilimlenmi\u015f s\u0131\u011f\u0131r etini ayn\u0131 kapta bir araya getirirdi. \u015eehir b\u00fcy\u00fckba\u015f hayvan ticaretiyle ge\u00e7inirdi ve s\u0131\u011f\u0131r kasaplar\u0131n\u0131n pazarlar\u0131na ev sahipli\u011fi yapard\u0131; bu sayede et, \u00e7i\u011f yenebilecek kadar taze olurdu.\n\n\n\n\u015eehrin iki tarih\u00ee lokantas\u0131, Cheonhwang Sikdang ve Jeil Sikdang, bu sunum gelene\u011fini korumu\u015ftur: namullar pirincin etraf\u0131na dizilir, dana eti ortaya yerle\u015ftirilir, \u00fczerine yumurta sar\u0131s\u0131 eklenir ve son dokunu\u015f olarak \u00e7am f\u0131st\u0131\u011f\u0131 serpilir. \n\n\n\nJinju’da bu b\u00fct\u00fcne chilbohwaban, yani \u201cyedi hazineli \u00e7i\u00e7ek taba\u011f\u0131\u201d denir; bu ad Kore’nin be\u015f rengine g\u00f6nderme yapar. Ev usul\u00fc ba\u011flay\u0131c\u0131 sos burada yeotkojang’d\u0131r; gochujang dana i\u00e7 ya\u011f\u0131nda kavrulur, ard\u0131ndan et suyuyla a\u00e7\u0131l\u0131r ve yan\u0131nda bir k\u00e2se seonjitguk, yani dana kan\u0131 \u00e7orbas\u0131 servis edilir.\n\n\n\nKoreli kuzeni, kar\u0131\u015ft\u0131r\u0131larak yenen versiyonu : bibimbap\n\n\n\nYukke donun temel malzemeleri\n\n\n\n\n\n\n\nYa\u011fs\u0131z dana eti bu yeme\u011fin y\u0131ld\u0131z\u0131d\u0131r; bonfile ya da ya\u011fs\u0131z but k\u0131sm\u0131 tercih edilir, \u00fczerindeki ya\u011f ve sinirler temizlenip elde kesilir. K\u0131sa taneli Japon pirinci s\u0131cak servis edilir, bazen hafif bir et suyunda pi\u015firilir : ama\u00e7, eti pi\u015firmeden hafif\u00e7e \u0131l\u0131tmakt\u0131r. Nashi armudu tatl\u0131 bir k\u0131t\u0131rl\u0131k ve yumu\u015fat\u0131c\u0131 enzimler sa\u011flar; bu k\u00e2senin dengesini kuran da tam olarak bu kontrastt\u0131r.\n\n\n\nYan\u0131nda bir k\u00e2se ev yap\u0131m\u0131 kimchi varsa, \u00f6\u011f\u00fcn tamamd\u0131r\n\n\n\nBaharatland\u0131rma sade tutulur. Kavrulmu\u015f susam ya\u011f\u0131 parlakl\u0131k verir ve s\u0131cak pirince de\u011fdi\u011fi anda kokusunu salar; soya sosu ya da tuz tuzlulu\u011fu sa\u011flar, bal denge kurar, sar\u0131msak, taze so\u011fan ve karabiber de t\u00fcm lezzetleri canland\u0131r\u0131r. A\u011f\u0131r, fazla tatl\u0131 ya da fazla ac\u0131 bir sos etin tad\u0131n\u0131 g\u00f6lgeler.\n\n\n\n\u00c7i\u011f yumurta sar\u0131s\u0131 pirinci ve eti ipeksi bir \u015fekilde sarar; \u00e7am f\u0131st\u0131\u011f\u0131 ile kavrulmu\u015f susam, lokmay\u0131 kuru yemi\u015fsi bir notayla tamamlar. Jinju versiyonunda buna namul da eklenir: ma\u015f fasulyesi filizi, e\u011frelti otu, \u0131spanak ve kampanula k\u00f6k\u00fc. Hepsi k\u0131sa k\u0131sa do\u011fran\u0131r ki tek ka\u015f\u0131kta her \u015fey bir araya gelsin. \n\n\n\nBurada sade gochujang\u0131n yerini yeotkojang al\u0131r ve umami’ye Japon versiyonunda bulunmayan bir derinlik kazand\u0131r\u0131r.\n\n\n\n\n\n\tOtantik Yukke Don\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tTerbiyeli dana eti (yukke)300 g sashimi kalitesinde ya\u011fs\u0131z dana eti (bonfile, kontrfile veya nuar)2 yemek ka\u015f\u0131\u011f\u0131 japon soya sosu (Kikkoman tipi)1 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 \u015feker (veya bal)2 di\u015f sar\u0131msak (rendelenmi\u015f)2 sap ye\u015fil so\u011fan (ince k\u0131y\u0131lm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 susam (kavrulmu\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 gochujang (iste\u011fe ba\u011fl\u0131)1 tutam karabiberServis i\u00e7in400 g pi\u015fmi\u015f Japon pirinci (s\u0131cak)2 yumurta sar\u0131s\u0131 (\u00e7ok taze (tercihen past\u00f6rize))0,5 nashi armudu (ince j\u00fclyen do\u011franm\u0131\u015f)susam (\u00fczeri i\u00e7in)ye\u015fil so\u011fan (ince k\u0131y\u0131lm\u0131\u015f, \u00fczeri i\u00e7in)kimchi (iste\u011fe ba\u011fl\u0131, yan\u0131nda servis etmek i\u00e7in)\t\n\t\n\t\tHaz\u0131rl\u0131kDana etini 1 ila 2 saat dondurucuya koyun; sertle\u015fip iyice so\u011fuyana kadar bekletin.Dana etini so\u011fuk suyla durulay\u0131n, ard\u0131ndan dikkatlice kurulay\u0131n.Dana etini \u00f6nce ince dilimleyin, ard\u0131ndan ince \u015feritler halinde kesin.Bir kasede soya sosunu, susam ya\u011f\u0131n\u0131, \u015fekeri (veya bal\u0131), sar\u0131msa\u011f\u0131, ye\u015fil so\u011fan\u0131, susam\u0131 ve karabiberi kar\u0131\u015ft\u0131r\u0131n.Daha ac\u0131 bir tat isterseniz gochujang ekleyin.Dana etini terbiye kar\u0131\u015f\u0131m\u0131na ekleyin.Etin rengini bozmamak i\u00e7in elinizle de\u011fil, \u00e7ubuklarla nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.Nashi armudunu ince j\u00fclyen do\u011fray\u0131n.S\u0131cak pirinci iki kaseye payla\u015ft\u0131r\u0131n.Terbiyeli dana etini pirincin \u00fczerine yerle\u015ftirin.\u00dczerine armut j\u00fclyenini ekleyin.Ortada k\u00fc\u00e7\u00fck bir bo\u015fluk a\u00e7\u0131n ve i\u00e7ine bir yumurta sar\u0131s\u0131 yerle\u015ftirin.\u00dczerine susam ve ye\u015fil so\u011fan serpin; dilerseniz kimchi ile hemen servis edin.Servis ederken kar\u0131\u015ft\u0131r\u0131n: yumurta sar\u0131s\u0131 eti ve pirinci birbirine ba\u011flar.\t\n\t\n\t\tDikkat: Bu yemek \u00e7i\u011f dana eti ve \u00e7i\u011f yumurta sar\u0131s\u0131yla haz\u0131rlan\u0131r. G\u00fcvendi\u011finiz bir kasaptan ald\u0131\u011f\u0131n\u0131z \u00e7ok taze eti kullan\u0131n ve dilimlemeden \u00f6nce en az 1 saat dondurun. K\u00fc\u00e7\u00fck \u00e7ocuklara, hamilelere, ya\u015fl\u0131lara ve ba\u011f\u0131\u015f\u0131kl\u0131k sistemi zay\u0131f ki\u015filere \u00f6nerilmez. Past\u00f6rize yumurta sar\u0131s\u0131 kullanman\u0131z tavsiye edilir. Ayn\u0131 g\u00fcn t\u00fcketin; saklamay\u0131n.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/164171","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=164171"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/164171\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/163820"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=164171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=164171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=164171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}