{"id":170216,"title":"R\u014dru kyabetsu – Japon usul\u00fc lahana sarmas\u0131","modified":"2026-09-13T17:10:23+02:00","plain":"Dana ve domuz etinden haz\u0131rlanan yumu\u015fac\u0131k har\u00e7la doldurulmu\u015f ye\u015fil lahana sarmalar\u0131, y\u014dshoku usul\u00fc domates sosunda a\u011f\u0131r a\u011f\u0131r pi\u015fiyor.\n\n\n\nD\u0131\u015far\u0131da hava gri, karn\u0131n\u0131z kaz\u0131n\u0131yorsa bir tencere r\u014dru kyabetsu birebir. Y\u00fckselen buharda tatl\u0131 lahana, a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f et ve y\u014dshoku usul\u00fc domates kokular\u0131 birbirine kar\u0131\u015f\u0131yor.\n\n\n\nSarmalar ka\u015f\u0131k de\u011fdi\u011fi anda da\u011f\u0131lacak kadar yumu\u015fac\u0131k; umami dolu harc\u0131 yan\u0131nda s\u0131cac\u0131k bir k\u00e2se buharda pi\u015fmi\u015f pirin\u00e7le m\u00fckemmel oluyor. \u0130lk bak\u0131\u015fta hafif g\u00f6r\u00fcn\u00fcr, ilk lokmada ise ne kadar doyurucu oldu\u011fu anla\u015f\u0131l\u0131r.\n\n\n\nY\u014dshoku\u2019nun bir di\u011fer b\u00fcy\u00fck klasi\u011fi, ayn\u0131 yumu\u015fac\u0131k dokusuyla: hamb\u0101gu.\n\n\n\nR\u014dru kyabetsu nedir?\n\n\n\nR\u014dru kyabetsu \u201crulo lahana\u201d anlam\u0131na gelir; Japonya\u2019da t\u00fcretilmi\u015f bir wasei-eigo s\u00f6zc\u00fc\u011f\u00fcd\u00fcr ve Japon damak tad\u0131na uyarlanm\u0131\u015f Bat\u0131 esintili tariflerden olu\u015fan y\u014dshoku ailesine aittir.\n\n\n\nTemeli \u00e7ok basit: Ha\u015flanm\u0131\u015f ye\u015fil lahana yapraklar\u0131, e\u015fit oranda domuz ve dana etinden olu\u015fan bir harc\u0131n etraf\u0131na sar\u0131l\u0131r. Har\u00e7, s\u00fctle \u0131slat\u0131lm\u0131\u015f panko, bir yumurta ve sotelenmi\u015f so\u011fanla ba\u011flan\u0131r; tuz, karabiber ve bir tutam muskatla \u00e7e\u015fnilendirilir.\n\n\n\nPek \u00e7ok Avrupa lahana sarmas\u0131ndan farkl\u0131 olarak f\u0131r\u0131nda de\u011fil, ocakta k\u0131s\u0131k ate\u015fte a\u011f\u0131r a\u011f\u0131r pi\u015firilir. Buradaki tarif, do\u011franm\u0131\u015f domates, su, bulyon, ket\u00e7ap ve Worcestershire sosundan olu\u015fan bir sosun i\u00e7inde pi\u015fiyor; baz\u0131 tariflerde ise konsome ya da berrak bir dashi kullan\u0131l\u0131r. Ama\u00e7 hep ayn\u0131: Ka\u015f\u0131kla da\u011f\u0131lan sulu bir har\u00e7 ve \u015feklini koruyan yumu\u015fac\u0131k bir lahana.\n\n\n\nAyn\u0131 i\u00e7 \u0131s\u0131tan ruha sahip bir di\u011fer lezzet: K\u0131zar\u0131nca alt\u0131n sar\u0131s\u0131 olan Japon kroketi korokke.\n\n\n\nLahana sarmalar\u0131 nas\u0131l Japon oldu\n\n\n\nBu yemek Osmanl\u0131 dolmalar\u0131ndan ve Do\u011fu Avrupa lahana sarmalar\u0131ndan gelir. Japonya\u2019ya, Bat\u0131 mutfa\u011f\u0131 ve et yemeklerinin ev sofralar\u0131na girdi\u011fi Meiji d\u00f6neminde gelmi\u015ftir. 1893 gibi erken bir tarihte bir Japon gazetesi evde yap\u0131labilecek bir tarif yay\u0131mlam\u0131\u015f; hatta 4 Ekim 2020\u2019de \u201cRulo Lahana G\u00fcn\u00fc\u201d ilan edilmi\u015ftir.\n\n\n\nJapon mutfa\u011f\u0131ndan i\u00e7 \u0131s\u0131tan bir ba\u015fka tencere yeme\u011fi: Dana eti ve patatesli nikujaga.\n\n\n\nUyarlama, yan\u0131nda servis edilen pirince g\u00f6re \u015fekillenmi\u015ftir. \u00d6\u011f\u00fcn zaten bir k\u00e2se sade pirin\u00e7 \u00fczerine kurulu oldu\u011fundan, pirin\u00e7 har\u00e7tan \u00e7\u0131kar\u0131l\u0131p yerini s\u00fctle \u0131slat\u0131lm\u0131\u015f panko alm\u0131\u015f; hamb\u0101gu\u2019yu yumu\u015fac\u0131k yapan ba\u011flay\u0131c\u0131n\u0131n ta kendisi. Evlerde f\u0131r\u0131n h\u00e2l\u00e2 nadir oldu\u011fundan k\u0131s\u0131k ate\u015fte tencerede pi\u015firme yerle\u015fmi\u015f, soslar da et suyuna yak\u0131n daha hafif tatlara y\u00f6nelmi\u015ftir.\n\n\n\nSonu\u00e7 ne Avrupal\u0131 atalar\u0131n\u0131n bir kopyas\u0131 ne de onlardan bir kopu\u015f. \u015eekli ba\u015fka yerden gelse de dokusu, baharat\u0131 ve yenme bi\u00e7imiyle tam anlam\u0131yla Japon.\n\n\n\nR\u014dru kyabetsu\u2019nun ana malzemeleri\n\n\n\n\n\n\n\nYe\u015fil lahana sarmaya g\u00f6vde olur; ha\u015flan\u0131nca hafif tatl\u0131 ve esnek bir h\u00e2l al\u0131r, kal\u0131n damar\u0131n\u0131 inceltmek yapra\u011f\u0131n \u00e7atlamas\u0131n\u0131 \u00f6nler. \u0130\u00e7 har\u00e7taki e\u015fit oranl\u0131 domuz-dana kar\u0131\u015f\u0131m\u0131, ai-biki niku, a\u011f\u0131rla\u015ft\u0131rmadan ya\u011fl\u0131l\u0131k ve yumu\u015fakl\u0131k verir. S\u00fctle \u0131slat\u0131lm\u0131\u015f panko etin suyunu tutar ve ba\u015fka \u00fclkelerin lahana sarmalar\u0131ndaki pirincin yerini al\u0131r; yumurta harc\u0131 birbirine ba\u011flar, sotelenmi\u015f so\u011fan ise harc\u0131 yumu\u015fat\u0131r.\n\n\n\nTuz etin birbirini tutmas\u0131na yard\u0131mc\u0131 olur, karabiber lezzeti canland\u0131r\u0131r, bir tutam muskat ise klasik y\u014dshoku imzas\u0131n\u0131 atar. Y\u014dshoku usul\u00fc domates sosu, do\u011franm\u0131\u015f domates, su, toz bulyon, ket\u00e7ap ve Worcestershire sosunu bir araya getirir: Berrak bir et suyundan daha zengin ama kahverengi bir sostan daha hafif, canl\u0131 bir sos.\n\n\n\nBa\u015fka pi\u015firme s\u0131v\u0131lar\u0131 da olur: duru bir lezzet i\u00e7in konsome, yosun ve palamut umamisi i\u00e7in dashi ya da daha hafif, sade bir domatesli et suyu. bacon, shimeji mantarlar\u0131, bir damla a\u00e7\u0131k soya sosu ya da mirin gibi birka\u00e7 dokunu\u015f yeme\u011fi a\u011f\u0131rla\u015ft\u0131rmadan zenginle\u015ftirir. K\u0131\u015f\u0131n \u00c7in lahanas\u0131yla daha ipeksi sarmalar olur, ancak sald\u0131\u011f\u0131 su sosu suland\u0131rabilir.\n\n\n\nStiller, pi\u015firme sular\u0131 ve \u00f6zg\u00fcnl\u00fck \u00f6l\u00e7\u00fctleri\n\n\n\nR\u014dru kyabetsu \u00f6zellikle pi\u015firme s\u0131v\u0131s\u0131na g\u00f6re \u00e7e\u015fitlenir. Burada se\u00e7ilen y\u014dshoku usul\u00fc domatesli versiyon, domates ve et suyunu ket\u00e7ap ve Worcestershire sosuyla dengeler. Konsomeli versiyon, tavuk ya da dana etinden berrak bir et suyuna dayan\u0131r; bazen soya sosuyla \u00e7e\u015fnilendirilir ve \u00fczerine bacon eklenir. Daha waf\u016b olan dashili \u00e7e\u015fit, a\u00e7\u0131k soya sosu ve mirinle dengelenmi\u015f, kehribar renginde berrak bir yap\u0131dad\u0131r.\n\n\n\nJapon tencere yemeklerine devam etmek i\u00e7in chanko nabe\u2019yi deneyin.\n\n\n\nSunum da yeme\u011fin havas\u0131n\u0131 de\u011fi\u015ftirir: Evde hafta i\u00e7i ak\u015famlar\u0131 i\u00e7 \u0131s\u0131tan bir yemektir, lahana eriyene dek k\u0131s\u0131k ate\u015fte pi\u015firilir. Oden gibi tencere yemeklerinde ise k\u00fc\u00e7\u00fck sarmalar iple ba\u011flan\u0131p pi\u015firmenin sonuna do\u011fru eklenir; daikon turpu, konjak ve bal\u0131k kekleri ile birlikte dashi ve soya soslu et suyunu i\u00e7ine \u00e7eker.\n\n\n\nGer\u00e7ek \u00f6l\u00e7\u00fctler basit: Har\u00e7ta pirin\u00e7 yok, s\u00fctl\u00fc panko var; domuz-dana kar\u0131\u015f\u0131m\u0131, ocakta a\u011f\u0131r pi\u015firme ve hafif bir sos, yan\u0131nda bir k\u00e2se buharda pi\u015fmi\u015f pirin\u00e7 ile. Buna kar\u015f\u0131l\u0131k fermente lahana yapra\u011f\u0131, ek\u015fi krema, sal\u00e7al\u0131 koyu domates sosu ya da f\u0131r\u0131nda pi\u015firme Japon usul\u00fcnden uzakla\u015f\u0131r.\n\n\n\n\u0130\u015f yaprakta bitiyor. \u00d6nce ko\u00e7an\u0131 koni bi\u00e7iminde oyup \u00e7\u0131kar\u0131n, b\u00fct\u00fcn lahanay\u0131 kaynar suya dald\u0131r\u0131n, yapraklar yumu\u015fad\u0131k\u00e7a tek tek ay\u0131r\u0131n: \u00c7i\u011fken y\u0131rt\u0131l\u0131rlar, yumu\u015fay\u0131nca b\u00fct\u00fcn h\u00e2lde ayr\u0131l\u0131rlar. Ard\u0131ndan damarlar\u0131 inceltin, s\u0131k\u0131ca sar\u0131n, birle\u015fim yeri alta gelecek \u015fekilde tam boylar\u0131na uygun bir tencereye yerle\u015ftirin ve da\u011f\u0131lmamalar\u0131 i\u00e7in her sarmay\u0131 bir k\u00fcrdanla tutturun.\n\n\n\n\n\n\tR\u014dru kyabetsu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t\u0130\u00e7 Harc\u0131300 g dana-domuz kar\u0131\u015f\u0131k k\u0131yma (yar\u0131 yar\u0131ya)8 lahana yapra\u011f\u01310.5 so\u011fan (ince do\u011franm\u0131\u015f)6 yemek ka\u015f\u0131\u011f\u0131 panko4 yemek ka\u015f\u0131\u011f\u0131 tam ya\u011fl\u0131 s\u00fct1 yumurta0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzkarabiber (damak zevkinize g\u00f6re)2 tutam muskat cevizi (iste\u011fe ba\u011fl\u0131)Pi\u015firme Suyu400 g do\u011franm\u0131\u015f domates konservesi400 ml su1 yemek ka\u015f\u0131\u011f\u0131 et bulyon tozu4 yemek ka\u015f\u0131\u011f\u0131 ket\u00e7ap2 yemek ka\u015f\u0131\u011f\u0131 Worcestershire sosutuz (damak zevkinize g\u00f6re)karabiber (damak zevkinize g\u00f6re)\t\n\t\n\t\tLahanan\u0131n Haz\u0131rlanmas\u0131Lahanan\u0131n ko\u00e7an\u0131n\u0131 \u00e7\u0131kar\u0131n: alt k\u0131sm\u0131ndan b\u0131\u00e7a\u011f\u0131n ucuyla koni bi\u00e7iminde keserek sert orta k\u0131sm\u0131 oyup \u00e7\u0131kar\u0131n.Lahanay\u0131 b\u00fct\u00fcn olarak kaynar su dolu geni\u015f bir tencereye dald\u0131r\u0131n.Yapraklar yumu\u015fad\u0131k\u00e7a tek tek ay\u0131r\u0131n; 8 yaprak elde edene kadar devam edin.Ay\u0131rd\u0131\u011f\u0131n\u0131z yapraklar\u0131 so\u011fumaya b\u0131rak\u0131n.Yapraklar\u0131n kal\u0131n damar k\u0131s\u0131mlar\u0131n\u0131 incecik kesip al\u0131n, ard\u0131ndan ince ince do\u011fray\u0131n.\u0130\u00e7 Harc\u0131n Haz\u0131rlanmas\u0131Do\u011franm\u0131\u015f so\u011fan\u0131n \u00fczerini stre\u00e7 filmle kapat\u0131p mikrodalgada yakla\u015f\u0131k 600 W'ta 1 dakika \u0131s\u0131t\u0131n.So\u011fan\u0131 so\u011futun.Pankoyu s\u00fctle \u0131slat\u0131p yumu\u015famaya b\u0131rak\u0131n.Geni\u015f bir kar\u0131\u015ft\u0131rma kab\u0131nda k\u0131ymay\u0131, do\u011franm\u0131\u015f lahana damarlar\u0131n\u0131, so\u011fan\u0131, s\u00fctl\u00fc pankoyu, yumurtay\u0131, tuzu, karabiberi ve muskat cevizini bir araya getirin.Har\u00e7 yap\u0131\u015fkan bir k\u0131vam alana kadar iyice yo\u011furun.Harca elinizle silindir rulo \u015fekli verin.Sarma ve Pi\u015firmeBir lahana yapra\u011f\u0131na bir rulo har\u00e7 yerle\u015ftirin, bir tur sar\u0131n, kenarlar\u0131 i\u00e7e katlay\u0131p yapra\u011f\u0131n sonuna kadar s\u0131k\u0131ca sarmaya devam edin.Rulolar\u0131 k\u00fcrdanla tutturup tencereye s\u0131k\u0131ca yan yana dizin.Do\u011franm\u0131\u015f domates konservesini, suyu, et bulyon tozunu, ket\u00e7ab\u0131 ve Worcestershire sosunu ekleyin.Kaynamaya getirdikten sonra kapa\u011f\u0131n\u0131 kapat\u0131p k\u0131s\u0131k ate\u015fte yakla\u015f\u0131k 30 dakika a\u011f\u0131r a\u011f\u0131r pi\u015firin.Pi\u015firmenin sonunda tuz ve karabiberle lezzetini dengeleyin.Servis etmeden \u00f6nce k\u00fcrdanlar\u0131 \u00e7\u0131karmay\u0131 unutmay\u0131n.\t\n\t\n\t\tKet\u00e7ap ve Worcestershire sosuyla lezzetlendirilmi\u015f domates sosunda a\u011f\u0131r a\u011f\u0131r pi\u015fmi\u015f, lahana sarmas\u0131n\u0131n klasik Japon yorumudur.\n\nKo\u00e7an\u0131n\u0131 \u00e7\u0131kard\u0131ktan sonra lahanay\u0131 b\u00fct\u00fcn halde ha\u015flay\u0131n: yumu\u015fayan yapraklar kendili\u011finden ayr\u0131l\u0131r, b\u00f6ylece daha az y\u0131rt\u0131l\u0131r.\nPi\u015firme suyuna ekleyece\u011finiz biraz do\u011franm\u0131\u015f bacon veya birka\u00e7 shimeji mantar\u0131, sosa daha derin bir lezzet katar.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170216","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=170216"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170216\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/166584"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}