{"id":170239,"title":"Otantik Bukkake Udon \u2013 So\u011fuk Japon Eri\u015ftesi","modified":"2026-09-13T17:11:18+02:00","plain":"Ev yap\u0131m\u0131 udon buz gibi so\u011fuk servis edilir; \u00fczerine niboshi dashi ile haz\u0131rlanm\u0131\u015f yo\u011fun tsuyu gezdirilir, rendelenmi\u015f daikon turp, taze zencefil ve limon dilimleriyle sunulur.\n\n\n\nHava bunalt\u0131c\u0131, mutfak cay\u0131r cay\u0131r yan\u0131yor ve t\u00fcten bir \u00e7orba k\u00e2sesi hi\u00e7 \u00e7ekici gelmiyor. Eri\u015fteler buzlu sudan diri diri \u00e7\u0131k\u0131yor; \u00fczerine biraz yo\u011fun tsuyu gezdirmek yetiyor.\n\n\n\nRendelenmi\u015f daikon ferahl\u0131k veriyor, zencefil yak\u0131c\u0131 bir dokunu\u015f kat\u0131yor, limon ise son anda her \u015feyi canland\u0131r\u0131yor. H\u0131zl\u0131ca kar\u0131\u015ft\u0131r\u0131p i\u015ftahla yiyin; daha ne oldu\u011funu anlamadan k\u00e2se bo\u015fal\u0131yor.\n\n\n\nBuz gibi lezzetleri seviyorsan\u0131z oroshi soba tarifini de mutlaka deneyin\n\n\n\nBukkake udon nedir?\n\n\n\nBu k\u00e2se \u00fc\u00e7 temel unsurdan olu\u015fur. \u00d6nce kal\u0131n bu\u011fday udon eri\u015ftesi: \u0131s\u0131rd\u0131\u011f\u0131n\u0131zda hissedilen sert ve esnek koshi dokusuyla. Ard\u0131ndan eri\u015fteleri bo\u011fmadan saran yo\u011fun bir tsuyu: Kurashiki usul\u00fcnde soya sosu, \u015feker ve mirin'den dinlendirilerek haz\u0131rlanan kaeshi'nin kombu, palamut ve kurutulmu\u015f shiitakeli dashi ile a\u00e7\u0131lm\u0131\u015f hali; Kagawa usul\u00fcnde ise iriko'nun \u00f6ne \u00e7\u0131kt\u0131\u011f\u0131 daha berrak bir dashi.\n\n\n\nSon olarak yakumi denen garnit\u00fcrler gelir: taze so\u011fan, rendelenmi\u015f daikon turp, zencefil ya da wasabi, nori, tenkasu ve Kurashiki usul\u00fc k\u00e2selerde bazen \u00e7i\u011f b\u0131ld\u0131rc\u0131n yumurtas\u0131.\n\n\n\nS\u0131cak ve i\u00e7 \u0131s\u0131tan bir versiyon ar\u0131yorsan\u0131z kitsune udon tam size g\u00f6re\n\n\n\nAd\u0131n\u0131 \u00fczerine d\u00f6kmek, gezdirmek anlam\u0131na gelen bukkakeru fiilinden al\u0131r. Japonya'da son derece s\u0131radan, k\u00f6kl\u00fc bir mutfak terimidir; yeti\u015fkin film end\u00fcstrisinin 1990'lar\u0131n sonunda bu kelimeye y\u00fckledi\u011fi anlamdan \u00e7ok daha eskidir. Bu y\u00fczden yurt d\u0131\u015f\u0131ndaki baz\u0131 restoranlar onu men\u00fcye \u201cB.K. Udon\u201d olarak yazar.\n\n\n\nBu k\u00e2se \u00e7orba gibi i\u00e7ilmez. zaru soba'n\u0131n yak\u0131n akrabas\u0131 zaru udon'daki gibi ayr\u0131 bir bat\u0131rma sosu olmaz; eri\u015fteler kake udon ya da kitsune udon'daki gibi bol et suyunda y\u00fczmez. \u00d6nceden k\u00e2seye al\u0131nan eri\u015ftelerin \u00fczerine bir kep\u00e7e yo\u011fun tsuyu gezdirilir, sonra her \u015fey h\u0131zl\u0131ca kar\u0131\u015ft\u0131r\u0131l\u0131r.\n\n\n\nKurashiki'de bir mahjong masas\u0131, Kagawa'da bir \u00f6\u011fle molas\u0131\n\n\n\nHik\u00e2ye Okayama'n\u0131n Kurashiki \u015fehrinde, 1960'larda bat\u0131rma k\u00e2sesiyle u\u011fra\u015fmak istemeyen mahjong oyuncular\u0131yla ba\u015flar. So\u011fuk udon do\u011frudan k\u00e2seye konmu\u015f, sos \u00fczerine gezdirilmi\u015f ve bu pratik \u00e7\u00f6z\u00fcm zamanla yerel bir imzaya d\u00f6n\u00fc\u015fm\u00fc\u015f.\n\n\n\n1948'de a\u00e7\u0131lan Furuichi, 1993'te \u201cBukkake Udon\u201d ad\u0131n\u0131 marka olarak tescil ettirdi. Sosu koyu renkli ve tatl\u0131d\u0131r, soba tsuyusuna benzer: kombu, palamut ve kurutulmu\u015f shiitake dashisiyle a\u00e7\u0131lm\u0131\u015f, dinlendirilmi\u015f bir kaeshi'dir. So\u011fuk k\u00e2selerde \u00e7i\u011f b\u0131ld\u0131rc\u0131n yumurtas\u0131, tenkasu, taze so\u011fan, kizami nori ve wasabi ile sunulur.\n\n\n\nKagawa'daki Zentsuji'de hik\u00e2ye farkl\u0131 geli\u015fir. 1981'de a\u00e7\u0131lan Yamashita Udon, \u00e7al\u0131\u015fanlar\u0131na kurutulmu\u015f sardalya iriko ile haz\u0131rlanan yo\u011fun dashili makanai k\u00e2seleri verirdi.\n\n\n\nM\u00fc\u015fteriler de ayn\u0131s\u0131ndan isteyince udon sunman\u0131n bu pratik yolu h\u0131zla yay\u0131ld\u0131. Sanuki bukkake bu sadeli\u011fi h\u00e2l\u00e2 korur: a\u00e7\u0131k renkli, iyot kokulu bir sos, son derece diri eri\u015fteler, rendelenmi\u015f zencefil ve yeme\u011fin ortas\u0131nda s\u0131k\u0131lan birka\u00e7 damla limon.\n\n\n\nBu soslar\u0131n tamam\u0131n\u0131n temeli: ev yap\u0131m\u0131 mentsuyu\n\n\n\nHer iki versiyon da kendi b\u00f6lgesinde dimdik ayakta durur. Kurashiki sosu koyu ve tatl\u0131ya d\u00f6n\u00fckt\u00fcr, soba eri\u015ftesi d\u00fcnyas\u0131na g\u00f6z k\u0131rpar. Kagawa ise berrak, deniz kokulu bir sosta kal\u0131r ve b\u00fct\u00fcn keyfi \u00e7i\u011fneme hissine b\u0131rak\u0131r; m\u00fcdavimlerin bazen goumen dedi\u011fi \u015fey de budur.\n\n\n\nBukkake udon i\u00e7in ana malzemeler\n\n\n\n\n\n\n\nHer \u015fey eri\u015fteyle ba\u015flar. Taze, dondurulmu\u015f ya da ev yap\u0131m\u0131 Sanuki usul\u00fc kal\u0131n udon, kuru ve yass\u0131 versiyonlarda neredeyse hi\u00e7 bulunmayan o koshi dirili\u011fini korur.\n\n\n\nPi\u015firdikten sonra buzlu suda \u015foklamak dokuyu s\u0131k\u0131la\u015ft\u0131r\u0131r, esnekli\u011fini geri kazand\u0131r\u0131r. Ard\u0131ndan tsuyu gelir: Kurashiki usul\u00fc i\u00e7in soya sosu, mirin ve \u015fekerden haz\u0131rlanan, dinlendik\u00e7e yuvarlakla\u015fan ve tuzu yumu\u015fayan bir kaeshi kullan\u0131l\u0131r.\n\n\n\nGerisine dashi karar verir. Kombu, katsuobushi ve kurutulmu\u015f shiitake derin bir umami zemini olu\u015fturur ve kaeshi'yi a\u011f\u0131rla\u015ft\u0131rmadan eri\u015fteleri saran yo\u011fun bir sosa d\u00f6n\u00fc\u015f\u00fcr. Kagawa usul\u00fc ise iriko'dan yola \u00e7\u0131kar, genellikle kombu ile desteklenir, a\u00e7\u0131k renk soya sosu ve biraz mirinle tatland\u0131r\u0131l\u0131r. Kurutulmu\u015f sardalyan\u0131n aromas\u0131 burada a\u00e7\u0131k\u00e7a \u00f6ne \u00e7\u0131kar.\n\n\n\nSerinletici so\u011fuk eri\u015ftelere devam etmek isterseniz zaru soba tarifine de g\u00f6z at\u0131n\n\n\n\nGarnit\u00fcrler dengeyi kurar. Taze so\u011fan hafif ac\u0131l\u0131 bir ferahl\u0131k katar, rendelenmi\u015f daikon turp tuzlulu\u011fu ve tatl\u0131l\u0131\u011f\u0131 dengeleyen sulu bir dokunu\u015f verir; zencefil iriko'lu k\u00e2selere, wasabi ise Kurashiki usul\u00fc so\u011fuk k\u00e2selere \u00e7ok yak\u0131\u015f\u0131r.\n\n\n\nLimon tam tad\u0131m s\u0131ras\u0131nda s\u0131k\u0131l\u0131r, tenkasu \u00f6nce \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r gelir sonra sosu i\u00e7ine \u00e7eker, kizami nori kavrulmu\u015f nori yosunu aromas\u0131 katar. \u00c7i\u011f b\u0131ld\u0131rc\u0131n yumurtas\u0131 Kurashiki usul\u00fcnde sosu ipeksi bir k\u0131vama getirir; \u00e7i\u011f t\u00fcketmeye uygun olmas\u0131 \u015fart\u0131yla, yoksa past\u00f6rize yumurta kullan\u0131n, iri bir tavuk sar\u0131s\u0131 k\u00e2senin dengesini bozar. Sanuki tezg\u00e2hlar\u0131nda yeme\u011fe bir par\u00e7a tempura, bir oden ya da k\u0131zarm\u0131\u015f tofu e\u015flik eder.\n\n\n\n\n\n\tOtantik Bukkake Udon \u2013 So\u011fuk Japon Eri\u015fteleri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tUdon Hamuru400 g T65 bu\u011fday unu175 ml su25 g tuzun (serpmek i\u00e7in gerekti\u011fi kadar)Ev Yap\u0131m\u0131 Beyaz Dashi (shirodashi)30 g k\u00fc\u00e7\u00fck kurutulmu\u015f sardalya (niboshi) (i\u00e7leri temizlenmi\u015f)1 par\u00e7a kombu yosunu (yakla\u015f\u0131k 5 cm boyunda)10 g bonito gevre\u011fi (katsuobushi)1 L suKonsantre Bukkake Sos (tsuyu)400 ml beyaz dashi (shirodashi)30 ml mirin12 g \u015feker80 ml soya sosu5 g bonito gevre\u011fi (katsuobushi)Garnit\u00fcrler (yakumi)daikon turpu (rendelenmi\u015f, damak zevkinize g\u00f6re)taze zencefil (rendelenmi\u015f, damak zevkinize g\u00f6re)taze so\u011fan (ince do\u011franm\u0131\u015f, damak zevkinize g\u00f6re)limon dilimleri (damak zevkinize g\u00f6re)300 ml bukkake sosu (servis i\u00e7in yakla\u015f\u0131k)\t\n\t\n\t\tBeyaz Dashi (shirodashi)Kurutulmu\u015f sardalyalar\u0131 ay\u0131klay\u0131n.Sardalyalar\u0131 ve kombuyu suda yakla\u015f\u0131k 1 saat bekletin.Orta ate\u015fte \u0131s\u0131t\u0131n, kaynamaya ba\u015flamadan hemen \u00f6nce kombuyu \u00e7\u0131kar\u0131n.Su kaynay\u0131nca bonito gevre\u011fini ekleyin, \u00fczerinde olu\u015fan k\u00f6p\u00fc\u011f\u00fc al\u0131n ve k\u0131s\u0131k ate\u015fte 10-15 dakika kaynat\u0131n.Dashi'yi s\u00fcz\u00fcp bir kenara al\u0131n.Bukkake Sos (tsuyu)Beyaz dashi'yi \u0131s\u0131t\u0131n.Kaynamaya ba\u015flay\u0131nca mirin ve \u015fekeri ekleyip \u015feker eriyene kadar kar\u0131\u015ft\u0131r\u0131n.Soya sosu ve bonito gevre\u011fini ekleyip oca\u011f\u0131 kapat\u0131n, so\u011fumaya b\u0131rak\u0131n.Sosu s\u00fcz\u00fcp bir kenara al\u0131n.Udon HamuruTuzu suda eritin.Tuzlu suyu geni\u015f bir kasedeki unun \u00fczerine bir kerede d\u00f6k\u00fcn, parmak u\u00e7lar\u0131n\u0131zla 1 dakika kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan yuvarlak k\u0131r\u0131nt\u0131lar elde edene kadar 8-9 dakika kar\u0131\u015ft\u0131rmaya devam edin.Hamuru bir torbada toplay\u0131p yass\u0131la\u015ft\u0131r\u0131n. P\u00fcr\u00fczs\u00fczle\u015fene kadar \u00fczerine bas\u0131p katlay\u0131p merdaneyle a\u00e7ma i\u015flemini birka\u00e7 kez tekrarlay\u0131n (yakla\u015f\u0131k 1'er dakikal\u0131k 3 tur); \u00f6nce dikd\u00f6rtgen, sonra kare \u015fekli verin. Ard\u0131ndan yuvarlay\u0131p kapat\u0131n.5-10 dakika dinlendirip tekrar yass\u0131la\u015ft\u0131r\u0131n.Unlanm\u0131\u015f tezgahta hamuru \u00e7evirerek azar azar a\u00e7\u0131n, ard\u0131ndan merdaneyle yakla\u015f\u0131k 3 mm kal\u0131nl\u0131\u011f\u0131nda a\u00e7\u0131n. Bolca unlay\u0131p akordeon \u015feklinde katlay\u0131n ve 3 mm geni\u015fli\u011finde \u015feritler halinde kesin. Katlar\u0131 a\u00e7\u0131p fazla unu silkeleyin.Pi\u015firme ve ServisBol suyu kaynat\u0131n, eri\u015fteleri birbirine yap\u0131\u015fmamas\u0131 i\u00e7in ay\u0131rarak ekleyin ve harl\u0131 ate\u015fte yakla\u015f\u0131k 13 dakika pi\u015firin.\u00dczerindeki yap\u0131\u015fkanl\u0131\u011f\u0131 gidermek i\u00e7in eri\u015fteleri akan suyun alt\u0131nda durulay\u0131p so\u011futun ve iyice s\u00fcz\u00fcn.Eri\u015fteleri kaselere payla\u015ft\u0131r\u0131n, garnit\u00fcrleri \u00fczerine yerle\u015ftirin ve \u00fczerine biraz bukkake sos gezdirin (\u00e7orba gibi de\u011fil, az sosla servis edin).\t\n\t\n\t\t\nBukkake sos konsantredir; azar azar d\u00f6k\u00fcp damak zevkinize g\u00f6re ayarlay\u0131n.\nZaman kazanmak i\u00e7in dashi ve sosu \u00f6nceden haz\u0131rlay\u0131p buzdolab\u0131nda saklayabilirsiniz.\nHamurun yap\u0131\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in a\u00e7arken ve katlarken bolca unlay\u0131n.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170239","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=170239"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170239\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/169560"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}