{"id":169997,"title":"Kuri Gohan – Kestaneli Japon Pilav\u0131","modified":"2026-09-09T23:14:35+02:00","plain":"Taze kestanelerle pi\u015fen k\u0131sa taneli Japon pirinci; karar\u0131nda tuz ve \u00fcst\u00fcne serpi\u015ftirilen siyah susamla sonbahara \u00e7ok yak\u0131\u015fan bir pilav.\n\n\n\n\u0130lk kestaneler tezg\u00e2ha d\u00fc\u015fer d\u00fc\u015fmez can\u0131m\u0131z s\u0131cac\u0131k bir kase pilav \u00e7ekiyor.\n\n\n\nKuri gohan buna en sade haliyle kar\u015f\u0131l\u0131k veriyor: tane tane yumu\u015fac\u0131k pirin\u00e7, lokum gibi alt\u0131n sar\u0131s\u0131 kestane par\u00e7alar\u0131 ve kapak a\u00e7\u0131l\u0131r a\u00e7\u0131lmaz y\u00fckselen mis gibi buhar. Tuz ve bir tutam sake kestanenin \u00f6n\u00fcne ge\u00e7meden t\u00fcm lezzetleri canland\u0131r\u0131yor.\n\n\n\nSonbahar\u0131n bir ba\u015fka yumu\u015fac\u0131k pilav\u0131: tatl\u0131 patatesli satsumaimo gohan.\n\n\n\nKuri Gohan nedir?\n\n\n\nKuri gohan, \u6817\u3054\u98ef diye yaz\u0131l\u0131r ve \u201ckestaneli pilav\u201d anlam\u0131na gelir: kuri kestane, gohan ise pilav ya da yemek demektir. En sade haliyle k\u0131sa taneli Japon pirinciyle birlikte pi\u015fen taze kestaneler ve bir tutam tuzdan ibarettir. B\u00f6lgelere g\u00f6re koku katmas\u0131 ve hafif bir umami dokunu\u015fu i\u00e7in sake ya da k\u00fc\u00e7\u00fck bir par\u00e7a kombu eklenir. \u00d6zellikle Kyoto'da pilav bembeyaz ve lezzeti berrak kal\u0131r.\n\n\n\nAs\u0131l karakterini dokusundan al\u0131r. \u0130ri do\u011franm\u0131\u015f kestaneler, yumu\u015fac\u0131k ve hafif yap\u0131\u015fkan tanelerin aras\u0131nda da\u011f\u0131l\u0131r; a\u011f\u0131zda kremsi, lokum gibi hissedilir. A\u011f\u0131r \u00e7e\u015fnili bir takikomi gohan de\u011fildir: soya sosu kullan\u0131l\u0131rsa pilav\u0131 beyaz tutup kestaneleri \u00f6ne \u00e7\u0131karmak i\u00e7in karar\u0131nda ve a\u00e7\u0131k renkli kullan\u0131l\u0131r. Daha yap\u0131\u015fkan versiyonu kuri okowa'da yap\u0131\u015fkan pirin\u00e7 oran\u0131 art\u0131r\u0131l\u0131r. Kyoto'nun kuzeyindeki Tamba'n\u0131n iri ve tatl\u0131 kestaneleri ise \u00e7oktand\u0131r en makbul say\u0131l\u0131r.\n\n\n\nTamba kestanelerinden \u015fogun sofralar\u0131na\n\n\n\nKestane, J\u014dmon d\u00f6neminden beri Japon mutfa\u011f\u0131n\u0131n k\u00f6kl\u00fc bir par\u00e7as\u0131d\u0131r; zamanla se\u00e7kin sofralar\u0131n g\u00f6zdesi olmu\u015ftur. Kyoto'nun kuzeyindeki Tamba kestaneleri, 794 ile 1185 y\u0131llar\u0131 aras\u0131ndaki Heian d\u00f6neminde \u00e7oktan \u00fcnl\u00fcyd\u00fc; irilikleri ve tatl\u0131l\u0131klar\u0131yla \u015fogunlara ve imparatorlara sunulurdu. Bu itibar, sadeli\u011fini ve \u00f6zenini koruyan bu pilava h\u00e2l\u00e2 sinmi\u015f durumda.\n\n\n\nJapon pirinci, tavuklu ve yumurtal\u0131 oyakodon gibi i\u00e7 \u0131s\u0131tan bir kaseye de d\u00f6n\u00fc\u015f\u00fcr.\n\n\n\nSonbaharda kuri gohan\u0131n yeri ayr\u0131d\u0131r. Kestane bereketi ve iyi \u015fans\u0131 simgeler; kestaneli pilav, dokuzuncu ay\u0131n dokuzuncu g\u00fcn\u00fcnde kutlanan Krizantem Festivali Ch\u014dy\u014d no Sekku ile ba\u011flant\u0131l\u0131d\u0131r. Ayr\u0131ca hasatla \u015f\u00fckran aras\u0131nda k\u00f6pr\u00fc kurarak baz\u0131 \u015einto sunular\u0131nda da yer al\u0131r.\n\n\n\nSonunda hem soylular\u0131n hem halk\u0131n g\u00f6nl\u00fcn\u00fc fethetti. Bug\u00fcn evlerde, hasat \u015fenliklerinde, yemekhanelerde ve kestane b\u00f6lgelerindeki lokantalarda servis edilir. Japon mutfa\u011f\u0131na \u00f6zg\u00fc \u00f6l\u00e7\u00fcl\u00fc \u00e7e\u015fnilendirmeye dayan\u0131r: tuz, tatl\u0131l\u0131\u011f\u0131 bast\u0131rmadan ortaya \u00e7\u0131kar\u0131r ve siyah susam-tuz kar\u0131\u015f\u0131m\u0131 bir tutam goma-shio kaseyi ta\u00e7land\u0131r\u0131r.\n\n\n\nKuri gohan\u0131n ana malzemeleri\n\n\n\n\n\n\n\nBa\u015frol taze kestanelerin, ideali Tamba gibi Japon \u00e7e\u015fitleri: dolgun lezzet, kremsi doku, alt\u0131n sar\u0131s\u0131 renk. Sert kabuk ile shibukawa denen ince i\u00e7 zar soyulur, ard\u0131ndan kararmay\u0131 ve ac\u0131l\u0131\u011f\u0131 \u00f6nlemek i\u00e7in bol temiz suyla y\u0131kan\u0131r. K\u0131sa taneli Japon pirinci dolgun ve hafif yap\u0131\u015fkan taneleriyle ideal taban\u0131 olu\u015fturur; 10 ila 20 % oran\u0131nda mochigome katmak pilav\u0131 okowaya yakla\u015ft\u0131r\u0131p daha yumu\u015fac\u0131k yapar.\n\n\n\n\u00c7e\u015fnilendirme en azda tutulur. As\u0131l i\u015f tuza d\u00fc\u015fer: pilav\u0131 tuzlu yapmadan pirincin ve kestanelerin tatl\u0131l\u0131\u011f\u0131n\u0131 vurgular. Su, sade Japon pilav\u0131ndaki gibi \u00f6l\u00e7\u00fcl\u00fcr; \u00fcstte buharda pi\u015fen kestaneler i\u00e7in miktar\u0131 biraz ayarlan\u0131r. Bir ila iki yemek ka\u015f\u0131\u011f\u0131 sake lezzeti yumu\u015fat\u0131p dengeler ve yakla\u015f\u0131k 5 cm'lik bir par\u00e7a kombu berrak bir umami dokunu\u015fu katar.\n\n\n\nSon dokunu\u015f, kontrast ve \u00e7\u0131t\u0131rl\u0131k katan siyah susam ve tuz kar\u0131\u015f\u0131m\u0131 goma-shio'dur. Baz\u0131 aileler lezzeti derinle\u015ftirmek i\u00e7in biraz a\u00e7\u0131k renkli ya da beyaz soya sosu ekler; Kyoto usul\u00fcnde pilav bembeyaz b\u0131rak\u0131l\u0131r, di\u011fer y\u00f6relerde biraz daha renklendirilir.\n\n\n\nOtantik lezzetin s\u0131rlar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\n\u0130yi bir kuri gohan\u0131n s\u0131rr\u0131, tuza dayal\u0131 sade bir \u00e7e\u015fnilendirmedir. Sake, kombu, bir ila iki \u00e7ay ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k renkli soya sosu ya da biraz mochigome kullan\u0131labilir; yeter ki kestaneyi bast\u0131rmas\u0131n, sadece desteklesin.\n\n\n\nKestaneler pirincin \u00fczerine yerle\u015ftirilerek pi\u015firilir, buharda demlendikten sonra par\u00e7alar\u0131 da\u011f\u0131tmamak i\u00e7in nazik\u00e7e kar\u0131\u015ft\u0131r\u0131l\u0131r.\n\n\n\nDaha doyurucu bir kase i\u00e7in, a\u011f\u0131r ate\u015fte pi\u015fmi\u015f dana etli gyudon'u deneyin.\n\n\n\nKa\u00e7\u0131n\u0131lmas\u0131 gerekenler: \u015fekerlenmi\u015f ya da \u015furuplu kestaneler, sar\u0131msak, tereya\u011f\u0131, koyu renkli soya sosu ve bask\u0131n et sular\u0131; bunlar yeme\u011fi bast\u0131r\u0131r. Kaselerde \u00fczeri bir tutam goma-shio ile servis edilir; yan\u0131nda \u00e7o\u011funlukla miso \u00e7orbas\u0131 ya da Japon tur\u015fular\u0131 olur. B\u00f6ylece pilav\u0131n berrak rengi, yumu\u015fac\u0131k dokusu ve kestanelerin tatl\u0131l\u0131\u011f\u0131 korunur.\n\n\n\n\n\n\tKuri Gohan - Kestaneli Japon Pilav\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g pirin\u00e7 (kuru a\u011f\u0131rl\u0131k)300 g kestane (kabuklu)440 ml sukavrulmu\u015f siyah susam (\u00fczeri i\u00e7in, bir tutam)\u00c7e\u015fni (A Grubu)2 yemek ka\u015f\u0131\u011f\u0131 sake0.5 yemek ka\u015f\u0131\u011f\u0131 mirin1 \u00e7ay ka\u015f\u0131\u011f\u0131 soya sosu0.75 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz\t\n\t\n\t\tHaz\u0131rl\u0131kPirinci pi\u015firmeden en az 30 dakika \u00f6nce bol suyla y\u0131kay\u0131n, ard\u0131ndan s\u00fczgece al\u0131p iyice s\u00fcz\u00fclmeye b\u0131rak\u0131n.Kestanelerin \u00fczerine bolca kaynar su d\u00f6k\u00fcn ve kabuklar yumu\u015fas\u0131n diye su tamamen so\u011fuyana kadar bekletin.Kestanelerin sert d\u0131\u015f kabuklar\u0131n\u0131 ve ince i\u00e7 zarlar\u0131n\u0131 k\u00fc\u00e7\u00fck bir b\u0131\u00e7akla soyun, ard\u0131ndan kararmamalar\u0131 i\u00e7in su dolu bir k\u00e2sede bekletin.Pi\u015firmeS\u00fcz\u00fclm\u00fc\u015f pirinci pilav makinesine aktar\u0131n.Suyu ve A Grubu \u00e7e\u015fnileri (sake, mirin, soya sosu, tuz) ekleyin.Alttan \u00fcste do\u011fru bir kez kar\u0131\u015ft\u0131r\u0131p pirincin \u00fczerini d\u00fczleyin.Kestaneleri kar\u0131\u015ft\u0131rmadan pirincin \u00fczerine e\u015fit\u00e7e dizin, ard\u0131ndan pilav makinesinde normal programda pi\u015firin.ServisPilav\u0131 k\u00e2selere payla\u015ft\u0131r\u0131n ve \u00fczerine kavrulmu\u015f siyah susam serpin.\t\n\t\n\t\tKestaneler b\u00fct\u00fcn kalmalar\u0131 i\u00e7in \u00e7e\u015fnili pilav\u0131n \u00fczerine dizilir ve kar\u0131\u015ft\u0131r\u0131lmadan pi\u015firilir; b\u00f6ylece tane tane pilav\u0131n \u00fczerinde yumu\u015fac\u0131k olurlar.\nTencerede Yap\u0131l\u0131\u015f\u0131: Pirinci, suyu ve \u00e7e\u015fnileri kapakl\u0131 bir tencerede kaynama noktas\u0131na getirin, kestaneleri \u00fczerine yerle\u015ftirin, ard\u0131ndan kapa\u011f\u0131 kapat\u0131p suyunu \u00e7ekene kadar k\u0131s\u0131k ate\u015fte 12-13 dakika pi\u015firin. Oca\u011f\u0131 kapat\u0131p kapa\u011f\u0131 hi\u00e7 a\u00e7madan 10 dakika dinlendirin.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/169997","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=169997"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/169997\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/166579"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=169997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=169997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=169997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}