{"id":170681,"title":"Mizutaki – Japon usul\u00fc tavuk fond\u00fcs\u00fc","modified":"2026-09-13T18:05:41+02:00","plain":"Hakata usul\u00fc tavuk fond\u00fcs\u00fc: berrak suyla haz\u0131rlanan bir et suyu, sofrada pi\u015fen sebzeler ve band\u0131rmak i\u00e7in daidai\u2019li bir ponzu.\n\n\n\nD\u0131\u015far\u0131s\u0131 so\u011fuk, tencere masan\u0131n ortas\u0131na yerle\u015fiyor ve buhar \u015fimdiden y\u00fckseliyor. \u00d6nce neredeyse tuzsuz, yal\u0131n bir et suyundan k\u00fc\u00e7\u00fck bir fincan servis ediliyor; tavuk ise b\u00fct\u00fcn \u00f6z\u00fcyle orada, yo\u011fun ve d\u00fcr\u00fcst, \u00fcst\u00fcn\u00fc \u00f6rtecek hi\u00e7bir \u015fey olmadan. \n\n\n\nSonra her \u015fey pe\u015f pe\u015fe geliyor: a\u011f\u0131zda da\u011f\u0131lan par\u00e7alar, h\u00e2l\u00e2 diri kalan lahana, kolajeni i\u00e7ine \u00e7eken tofu ve her lokmada ya\u011f\u0131 dengeleyen o daidai\u2019li ponzu. \n\n\n\nBa\u015flang\u0131\u00e7ta yaln\u0131zca su ve tavuk vard\u0131. Bu, Japon sofras\u0131n\u0131n en sade tencere yemeklerinden biri; ayn\u0131 zamanda unutulmas\u0131 en zor olanlardan da.\n\n\n\nAyn\u0131 payla\u015fmal\u0131 tencere gelene\u011finde, chanko nabe de var\n\n\n\nMizutaki nedir?\n\n\n\nMizutaki, \u201csuda pi\u015firilmi\u015f\u201d demektir. Mizu suyu, taki ise pi\u015firmeyi ifade eder. Et suyu berrak suyla haz\u0131rlan\u0131r; dashi yoktur, bulyon k\u00fcp\u00fc yoktur, ba\u015flang\u0131\u00e7ta en ufak bir \u00e7e\u015fni bile eklenmez. \n\n\n\nT\u00fcm lezzet kemikli tavuktan gelir: deriden, kolajenden, ilikten. Fukuoka\u2019daki Hakata\u2019da buna kemiksiz but lokmalar\u0131, tsukune k\u00f6fteleri, beyaz lahana, negi, mantar ve tofu eklenir; lezzet sofrada ayarlan\u0131r, ilk fincana bir tutam tuz, ard\u0131ndan band\u0131rmak i\u00e7in ponzu gelir.\n\n\n\nHakata\u2019da iki et suyu anlay\u0131\u015f\u0131 yan yana ya\u015far. Berrak ve kehribar tonlu kohaku, k\u00f6p\u00fc\u011f\u00fc d\u00fczenli olarak al\u0131narak 90 ila 95\u00a0\u00b0C civar\u0131nda tutulur. Beyaz ve s\u00fctl\u00fc paitan ise ya\u011f\u0131 ve kolajeni em\u00fclsifiye eden, be\u015f ila on saat s\u00fcren g\u00fc\u00e7l\u00fc bir kaynatmayla elde edilir. \n\n\n\n\u0130kisi de son derece makbuld\u00fcr. Kansai usul\u00fc nabe ise kombu ile demlenir; fazla su salan \u00c7in lahanas\u0131ysa Hakata versiyonunda yer bulmaz.\n\n\n\nTavuk k\u00f6fteleri, yani tsukune, hem tencereye hem de \u015fi\u015fe \u00e7ok yak\u0131\u015f\u0131r\n\n\n\n1905\u2019te Hakata\u2019da do\u011fan bir lezzet: Hong Kong ile Nagasaki aras\u0131nda\n\n\n\nNagasaki do\u011fumlu Heisabur\u014d Hayashida, 1897\u2019de hen\u00fcz on be\u015f ya\u015f\u0131ndayken Hong Kong\u2019a gider. Orada iki mutfak gelene\u011fiyle kar\u015f\u0131la\u015f\u0131r: Britanya etkisindeki berrak konsomeler ve kemikli tavukla uzun uzun kaynat\u0131lan \u00c7in \u00e7orbalar\u0131. Japonya\u2019ya d\u00f6nd\u00fc\u011f\u00fcnde, 1905\u2019te Hakata\u2019n\u0131n Susaki semtinde Suigetsu restoran\u0131n\u0131 a\u00e7ar. Yeme\u011finin ad\u0131 \u00f6nce \u201cHakata-ni\u201d olur, sonra mizutaki\u2019ye d\u00f6n\u00fc\u015f\u00fcr.\n\n\n\n\u0130lk versiyon, berrak et suyuna dayan\u0131r: orta ate\u015f, \u00f6zenle al\u0131nm\u0131\u015f k\u00f6p\u00fck, kehribar renk ve yo\u011fun umami. Yirminci y\u00fczy\u0131l\u0131n ortalar\u0131nda, 1910\u2019da kurulan Shinmiura gibi mek\u00e2nlar daha opak, a\u011f\u0131zda daha dolgun bir his b\u0131rakan beyaz versiyonu \u00f6ne \u00e7\u0131kar\u0131r. Bug\u00fcn Fukuoka\u2019da iki tarz da yan yana servis edilir.\n\n\n\nPonzu da ayn\u0131 co\u011frafyan\u0131n izini ta\u015f\u0131r. Baz\u0131 evlerde, aral\u0131k ve ocakta hasat edilen Itoshima daidai\u2019si, kabu\u011funun ac\u0131 ya\u011f\u0131n\u0131 \u00e7\u0131karmamak i\u00e7in elle s\u0131k\u0131l\u0131r; ard\u0131ndan soya sosu ile kar\u0131\u015ft\u0131r\u0131lmadan \u00f6nce bir y\u0131la kadar dinlendirilir. Uzun y\u0131llar k\u0131tayla ticarete d\u00f6n\u00fck ya\u015fayan Fukuoka, bu tavuklu tencereyi imza yemeklerinden biri h\u00e2line getirmi\u015ftir.\n\n\n\nMizutaki\u2019nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nKemikli tavuk, et suyunun temelini olu\u015fturur. Butlar ve kanatlar, s\u0131v\u0131ya kadifemsi dokusunu veren umami, ya\u011f ve kolajeni sa\u011flar. Yemek s\u0131ras\u0131nda eklenen kemiksiz but par\u00e7alar\u0131 yumu\u015fak kal\u0131r ve etli aromay\u0131 tazeler. Tsukune, tencereye kendi suyunu salarken i\u00e7indeki lezzetleri de i\u00e7ine \u00e7eker; so\u011fuk ve filtrelenmi\u015f su ise n\u00f6tr kal\u0131r, hi\u00e7bir aromay\u0131 bast\u0131rmaz.\n\n\n\nBeyaz lahana, yani kyabetsu, et suyunu suland\u0131rmadan \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 ve hafif topraks\u0131 tatl\u0131l\u0131\u011f\u0131n\u0131 korur; buna kar\u015f\u0131l\u0131k \u00c7in lahanas\u0131 fazla su salard\u0131. Negi, bulunmazsa taze so\u011fanla de\u011fi\u015ftirilebilir; bask\u0131nla\u015fmadan hafif so\u011fans\u0131 bir aroma katar. \n\n\n\nShiitake, enoki ve shimeji, ipeksiden lifliye uzanan dokular\u0131n yan\u0131 s\u0131ra umami de kazand\u0131r\u0131r. Sert ya da orta sert dokulu tofu momen, kolajen y\u00fckl\u00fc et suyunu i\u00e7ine \u00e7eker ve lezzeti yumu\u015fat\u0131r.\n\n\n\nLezzetlendirme \u00fc\u00e7 unsurdan ibarettir: ilk fincan i\u00e7in bir tutam deniz tuzu, ya\u011f\u0131 dengeleyip tavu\u011fu \u00f6ne \u00e7\u0131karan daidai\u2019li ponzu ve hafif narenciye ac\u0131l\u0131\u011f\u0131 i\u00e7in biraz yuzu kosho. \n\n\n\nYeme\u011fin sonunda kalan et suyu, pi\u015fmi\u015f pirin\u00e7 ve ocaktan al\u0131nd\u0131ktan sonra eklenen \u00e7\u0131rp\u0131lm\u0131\u015f yumurtayla bir zosui\u2019ye d\u00f6n\u00fc\u015f\u00fcr. \u0130\u00e7ine udon ya da champon eri\u015ftesi de eklenebilir. Ni\u015fasta s\u0131v\u0131y\u0131 i\u00e7ine \u00e7eker ve tavu\u011fun lezzetini son lokmaya kadar ta\u015f\u0131r.\n\n\n\nElinizde udon kald\u0131ysa, bukkake udon i\u00e7in harika bir de\u011ferlendirme olur\n\n\n\nOtantiklik ipu\u00e7lar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\n\u00dc\u00e7 i\u015faret yan\u0131ltmaz: yaln\u0131zca suyla haz\u0131rlanm\u0131\u015f bir et suyu, d\u00fczenli k\u00f6p\u00fck alma ve \u00c7in lahanas\u0131 yerine beyaz lahana. \n\n\n\nBerrak versiyon 90 ile 95\u00a0\u00b0C aras\u0131nda tutulur; beyaz versiyon ise uzun ve g\u00fc\u00e7l\u00fc bir kaynama ister. Gri ya da bulan\u0131k bir s\u0131v\u0131, k\u00f6p\u00fc\u011f\u00fcn iyi al\u0131nmad\u0131\u011f\u0131n\u0131 g\u00f6sterir; tats\u0131z bir et suyuysa fazla ya\u011fs\u0131z tavuktan ya da k\u0131sa tutulmu\u015f pi\u015firmeden kaynaklan\u0131r. \n\n\n\nTavukta her zaman oldu\u011fu gibi, termometreyi en kal\u0131n k\u0131sma bat\u0131rarak i\u00e7 s\u0131cakl\u0131\u011f\u0131n 74\u00a0\u00b0C\u2019ye ula\u015fmas\u0131n\u0131 hedefleyin.\n\n\n\n\n\n\tMizutaki - Japon usul\u00fc tavuk fond\u00fcs\u00fc\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tEt suyu ve tavuk500 g kemikli tavuk butu (par\u00e7alara ayr\u0131lm\u0131\u015f)6 tavuk kanad\u01312 L suFond\u00fc1 p\u0131rasa (ince ince verev do\u011franm\u0131\u015f)1\/2 lahana (iri par\u00e7alar halinde kesilmi\u015f)1 demet shungiku (krizantem yapraklar\u0131) (iste\u011fe ba\u011fl\u0131)4 shiitake mantar\u01311 paket enoki mantar\u01311 blok tofukuzukiri (veya iste\u011fe g\u00f6re harusame eri\u015ftesi)Servis i\u00e7inponzu (band\u0131rmak i\u00e7in)tuz (damak tad\u0131na g\u00f6re)yakumi (damak tad\u0131na g\u00f6re: yuzu-kosh\u014d, ince do\u011franm\u0131\u015f taze so\u011fan)Bitirmek i\u00e7in (zosui)pi\u015fmi\u015f pirin\u00e7 (so\u011futulmu\u015f)1 yumurta (\u00e7\u0131rp\u0131lm\u0131\u015f)taze so\u011fan (ince do\u011franm\u0131\u015f, son dokunu\u015f i\u00e7in)bir miktar ponzu\t\n\t\n\t\tEt suyuTavuk butunu ve kanatlar\u0131, k\u00f6p\u00fc\u011f\u00fcn\u00fc ve kokusunu gidermek i\u00e7in kaynar suda yakla\u015f\u0131k 30 saniye ha\u015flay\u0131n.Hemen so\u011fuk suya al\u0131n; kan\u0131 ve kirleri iyice durulay\u0131n.Suyu, tavuk butunu ve kanatlar\u0131 geni\u015f bir tencerede y\u00fcksek ate\u015fe al\u0131n.Kaynamaya ba\u015flay\u0131nca ate\u015fi k\u0131s\u0131n, \u00fczerinde biriken k\u00f6p\u00fc\u011f\u00fc al\u0131n ve et suyu s\u00fct beyaz\u0131 bir renk alana kadar 2 ila 3 saat pi\u015firin.Su seviyesini korumak i\u00e7in ara s\u0131ra biraz su ekleyin.Fond\u00fcn\u00fcn haz\u0131rlan\u0131\u015f\u0131Tavu\u011fu et suyuyla birlikte servis tenceresine aktar\u0131n (veya ayn\u0131 tencerede b\u0131rak\u0131n) ve yeniden \u0131s\u0131t\u0131n.Sebzeleri pi\u015fme s\u00fcrelerine g\u00f6re s\u0131rayla ekleyin (lahana, p\u0131rasa, shiitake, enoki, tofu, ard\u0131ndan shungiku) ve yumu\u015fayana kadar k\u0131s\u0131k ate\u015fte pi\u015firin.Dilerseniz kuzukiri veya harusame ekleyin.Tavu\u011fu sade yiyin ya da ponzuya band\u0131r\u0131p yuzu-kosh\u014d (veya ba\u015fka yakumiler) ile tatland\u0131r\u0131n.Zosui (bitirmek i\u00e7in)Pi\u015fmi\u015f ve so\u011futulmu\u015f pirinci kalan et suyuna ekleyip \u0131s\u0131t\u0131n.Biraz tuz ekleyerek tad\u0131n\u0131 ayarlay\u0131n, \u00e7\u0131rp\u0131lm\u0131\u015f yumurtay\u0131 ve ince do\u011franm\u0131\u015f taze so\u011fan\u0131 ilave edin, ard\u0131ndan \u00fczerine biraz ponzu gezdirerek tamamlay\u0131n.\t\n\t\n\t\t\n\u00d6n ha\u015flama ve durulaman\u0131n ard\u0131ndan kemikli tavu\u011fu uzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015firmek (2 ila 3 saat), Hakata usul\u00fc mizutakiye s\u00fct beyaz\u0131, kolajen bak\u0131m\u0131ndan zengin et suyunu kazand\u0131r\u0131r (\u767d\u6fc1\u30b9\u30fc\u30d7).\nGeleneksel servis s\u0131ras\u0131 \u015f\u00f6yledir: \u00f6nce tavuk suyunun tad\u0131na bak\u0131n (biraz tuz ve negi ile), ard\u0131ndan tavu\u011fu ve sebzeleri ponzu veya yuzu-kosh\u014d ile yiyin; son olarak zosui ile tamamlay\u0131n.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170681","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=170681"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170681\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/170025"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}