{"id":170703,"title":"Otantik b\u012bfu kar\u0113 – Japon usul\u00fc dana k\u00f6risi","modified":"2026-09-13T18:05:57+02:00","plain":"Ev yap\u0131m\u0131 et suyu, baharatl\u0131 roux ve a\u011f\u0131r a\u011f\u0131r pi\u015fen dana etiyle iki g\u00fcnde haz\u0131rlanan; zengin, derin ve yo\u011fun aromal\u0131 bir k\u00f6ri.\n\n\n\n\u0130nci gibi parlayan k\u0131sa taneli bir Japon pirinci y\u0131\u011f\u0131n\u0131n\u0131n \u00fczerinden buhar y\u00fckselirken, lokum gibi pi\u015fmi\u015f dana eti parlak, hafif baharatl\u0131 sosla iyice b\u00fct\u00fcnle\u015fir. Damakta tam bir konfor yeme\u011fi hissi b\u0131rak\u0131r : lezzetli, hafif tatl\u0131 ve keskin bir yak\u0131c\u0131l\u0131ktan \u00e7ok yumu\u015fak bir s\u0131cakl\u0131\u011fa sahip. \n\n\n\nBug\u00fcn, havan\u0131n bir s\u0131cak bir so\u011fuk seyretti\u011fi g\u00fcnlerde, \u00e7ok sevilen Bifu Kare\u2019yi, yani Japon usul\u00fc dana k\u00f6risini ke\u015ffediyoruz. \u00c7o\u011fu zaman kar\u0113 raisu, yani y\u014dshoku mutfa\u011f\u0131n\u0131n bu b\u00fcy\u00fck klasi\u011fi taraf\u0131ndan g\u00f6lgede b\u0131rak\u0131lsa da, umar\u0131m bu yaz\u0131 size bu nefis yeme\u011fi ister k\u00fc\u00e7\u00fck ister kalabal\u0131k sofralarda denemek i\u00e7in yeterince ilham verir. \n\n\n\nLezzetli katsu k\u00f6riyi siz de deneyin\n\n\n\nB\u012bfu kar\u0113 nedir?\n\n\n\nB\u012bfu kar\u0113 (\u30d3\u30fc\u30d5\u30ab\u30ec\u30fc) basit\u00e7e \u201cdana k\u00f6risi\u201d diye \u00e7evrilir. Pratikte ise bir kar\u0113 raisu (\u30ab\u30ec\u30fc\u30e9\u30a4\u30b9), yani pirincin \u00fczerine d\u00f6k\u00fclen k\u00f6ri olarak sunulur; bu da y\u014dshoku\u2019nun (Bat\u0131 etkisindeki Japon mutfa\u011f\u0131) temel ta\u015flar\u0131ndan biridir.\n\n\n\nTemelinde, Japon k\u00f6ri roux\u2019su ile koyula\u015ft\u0131r\u0131lm\u0131\u015f bir sos vard\u0131r. Yeniden kurgulanan tariflerde ve navy curry tarz\u0131 versiyonlarda s\u0131k s\u0131k dana ya\u011f\u0131na (hett) rastlan\u0131rken, en eski kaynaklar daha \u00e7ok tereya\u011f\u0131ndan s\u00f6z eder. Genel olarak bu yemek, Hint gelene\u011findeki baharat ezmelerinden \u00e7ok \u0130ngiliz usul\u00fc bir k\u00f6ri yahnisini and\u0131r\u0131r.\n\n\n\nEv yap\u0131m\u0131 Japon k\u00f6ri roux\u2019su\n\n\n\nGenellikle dana eti, klasik sebze \u00fc\u00e7l\u00fcs\u00fc (so\u011fan, havu\u00e7, patates), k\u00f6ri tozunun bask\u0131n kalmas\u0131 i\u00e7in sade bir et suyu (ya da yaln\u0131zca su) ve do\u011frudan bir tatland\u0131rma kullan\u0131l\u0131r: tuz, bazen de bir tutam karabiber. Bu yemek, servis s\u0131ras\u0131nda pirince kar\u0131\u015ft\u0131r\u0131larak yenmek \u00fczere tasarlanm\u0131\u015ft\u0131r: sos taneleri sarar ve dokusu p\u00fcr\u00fczs\u00fcz, ba\u011fl\u0131 bir yap\u0131 sunar. Ac\u0131l\u0131\u011f\u0131 hafiftir; umami ise \u00f6l\u00e7\u00fcl\u00fc bir tatl\u0131l\u0131kla birlikte katman katman a\u00e7\u0131l\u0131r.\n\n\n\nNot : Meiji d\u00f6neminin sonlar\u0131ndaki tariflerde (1907\u20131911) baharatlar\u0131 yumu\u015fatmak i\u00e7in s\u00fcte s\u0131k\u00e7a rastlan\u0131r. Buna kar\u015f\u0131l\u0131k, 1872 civar\u0131ndaki daha eski versiyonlar daha \u00e7ok p\u0131rasa, zencefil ve sar\u0131msa\u011fa dayan\u0131r; protein yelpazesi de daha geni\u015ftir. Bazen elma ya da son dokunu\u015f olarak biraz yuzu da kullan\u0131l\u0131r. Bu ipu\u00e7lar\u0131yla, yan yana var olabilecek iki farkl\u0131 \u00f6zg\u00fcnl\u00fck anlay\u0131\u015f\u0131ndan s\u00f6z etmek m\u00fcmk\u00fcnd\u00fcr.\n\n\n\nJapon dana k\u00f6risinin k\u00f6kenleri\n\n\n\nBu hik\u00e2yeyi iki d\u00f6n\u00fcm noktas\u0131 \u015fekillendirir. \u0130lk olarak, Meiji d\u00f6neminin ba\u015f\u0131nda 1872\u2019de kayda ge\u00e7en ilk bas\u0131l\u0131 tarifler vard\u0131r : Seiy\u014d ry\u014dri shinan ve Seiy\u014d ry\u014dri ts\u016b gibi rehberler, unla koyula\u015ft\u0131r\u0131lan ve k\u00f6ri tozunun y\u00f6n verdi\u011fi, aromatik temeli p\u0131rasa, zencefil ve sar\u0131msak \u00fczerine kurulu yahni tarz\u0131 bir k\u00f6riyi anlat\u0131r. 1867 tarihli bir men\u00fcde ise, Bat\u0131l\u0131la\u015fm\u0131\u015f restoran ba\u011flam\u0131nda, \u201ckarides\u201d ve \u201ctavuk\u201d k\u00f6rilerinden zaten s\u00f6z edilir.\n\n\n\nArd\u0131ndan, 1908 ile 1911 aras\u0131nda daha \u201ckanonik\u201d bir bi\u00e7im yerle\u015fir; malzeme birle\u015fimi son derece tan\u0131n\u0131r h\u00e2le gelir. Eski metinlerde proteinler \u00e7e\u015fitlilik g\u00f6sterir (dana eti, tavuk, deniz \u00fcr\u00fcnleri, hatta kurba\u011fa) ve baz\u0131 versiyonlara elma eklenir ya da yemek yuzu ile tamamlan\u0131r. Pirin\u00e7le servis art\u0131k zaten do\u011fal kabul edilir; hatta baz\u0131 erken metinlerde pirincin ta\u00e7 bi\u00e7iminde yerle\u015ftirildi\u011fi bile anlat\u0131l\u0131r.\n\n\n\nJapon dana etinin bamba\u015fka bir yorumu: soya sosu ve \u015fekerle masada pi\u015firilen sukiyaki\n\n\n\nBelirgin bir standarda ge\u00e7i\u015f \u00f6zellikle asker\u00ee \u00e7evrelerde ger\u00e7ekle\u015fir. Kaigun kapp\u014djutsu sank\u014dsho\u2019da (1908), tarif t\u0131pk\u0131bas\u0131mda \u30ab\u30ec\u30a4\u30e9\u30a4\u30b9 olarak adland\u0131r\u0131l\u0131r (d\u00f6nemin yaz\u0131m\u0131) ve dana eti (veya tavuk), so\u011fan, havu\u00e7, patates, k\u00f6ri tozu, un, tuz ve pirinci s\u0131ralar. Bu model, klasik sebze \u00fc\u00e7l\u00fcs\u00fcn\u00fc standartla\u015ft\u0131ran ve ac\u0131l\u0131\u011f\u0131 \u00e7o\u011fu zaman s\u00fctle yumu\u015fatan Meiji sonu yemek kitaplar\u0131 taraf\u0131ndan da benimsenir.\n\n\n\nGeli\u015fimi \u00f6zellikle Yokohama \u00e7evresi gibi d\u0131\u015fa a\u00e7\u0131k liman b\u00f6lgeleri ve asker\u00ee yap\u0131larla ili\u015fkilidir. \u201cBunu donanman\u0131n icat etti\u011fi\u201d y\u00f6n\u00fcndeki basitle\u015ftirilmi\u015f anlat\u0131 h\u00e2l\u00e2 tart\u0131\u015fmal\u0131d\u0131r; ancak Yokosuka sonunda \u015fehir \u00f6l\u00e7e\u011finde bir \u201cdonanma k\u00f6risi\u201dni kodifiye edecektir. 1999\u2019da bir canland\u0131rma komitesi \u201cYokosuka Navy Curry\u201d giri\u015fimini ba\u015flatt\u0131 ve resmile\u015ftirdi; sertifikal\u0131 i\u015fletmeler bunu \u00e7o\u011fu zaman salata ve s\u00fct e\u015fli\u011finde bir men\u00fc olarak sunar. \n\n\n\nBifu Kare\u2019nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\n\nDana eti : ana proteindir ; jelatini ve ya\u011f\u0131, pi\u015firme s\u0131ras\u0131nda sosu zenginle\u015ftirir ve g\u00f6vde kazand\u0131r\u0131r.\n\n\n\nSo\u011fan : aromatik derinlik ve hafif bir tatl\u0131l\u0131k katar ; sosa kar\u0131\u015f\u0131r ve onu koyula\u015ft\u0131rmaya yard\u0131mc\u0131 olur.\n\n\n\nHavu\u00e7 : hafif bir tatl\u0131l\u0131k ve renk katar ; k\u00f6ri aromas\u0131n\u0131 bast\u0131rmadan tuzu ve baharatlar\u0131 dengeler.\n\n\n\nPatates : doku ve doyuruculuk katar ; ni\u015fastas\u0131, roux\u2019yu destekleyerek pirince tutunan bir sos elde etmeyi sa\u011flar.\n\n\n\nDana i\u00e7 ya\u011f\u0131 (\u30d8\u30c3\u30c8, hett) veya n\u00f6tr ya\u011f\u00a0: unu kavurmak ve k\u00f6ri tozunun aromalar\u0131n\u0131 geli\u015ftirmek i\u00e7in kullan\u0131l\u0131r\u00a0; dana i\u00e7 ya\u011f\u0131 \u00f6zellikle donanma usul\u00fc yeniden yap\u0131mlarda s\u0131k\u00e7a an\u0131l\u0131r.\n\n\n\nUn : bu yeme\u011fin ay\u0131rt edici koyula\u015ft\u0131r\u0131c\u0131s\u0131d\u0131r ; sosu sadece \u00e7ektirerek de\u011fil, ba\u011flayarak k\u0131vam kazand\u0131r\u0131r.\n\n\n\nK\u00f6ri tozu (Britanya tarz\u0131)\u00a0: karakteri belirler\u00a0: Hint gelene\u011findeki bir baharat ezmesinden daha az keskin, s\u0131cak ve yuvarlak bir baharat kar\u0131\u015f\u0131m\u0131 sunar. (Ev yap\u0131m\u0131 bir versiyon i\u00e7in Japon k\u00f6ri tozu tarifine bak\u0131n.)\n\n\n\nSade et suyu veya su : tatlar\u0131n net kalmas\u0131n\u0131 sa\u011flar ve k\u00f6ri tozunun \u00f6ne \u00e7\u0131kmas\u0131na izin verir ; rakip aromatiklerin \u00f6n\u00fcne ge\u00e7er.\n\n\n\nPirin\u00e7 (k\u0131sa taneli Japon pirinci) : yap\u0131sal e\u015flik\u00e7isidir ; bu yemek, pirin\u00e7le lokma lokma kar\u0131\u015ft\u0131r\u0131larak yenmek \u00fczere tasarlanm\u0131\u015ft\u0131r.\n\n\n\nGarnit\u00fcr : chutney veya Japon usul\u00fc tur\u015fu sebzeler (tsukemono) : Japon Tar\u0131m, Orman ve Bal\u0131k\u00e7\u0131l\u0131k Bakanl\u0131\u011f\u0131\u2019n\u0131n (MAFF) yokosuka kaigun curry \u00fczerine haz\u0131rlad\u0131\u011f\u0131 b\u00f6lgesel mutfak fi\u015finde de belgelendi\u011fi \u00fczere, uzun zamand\u0131r \u201cdonanma\u201d ve yerel servislerde yer alan ek\u015fi ya da tatl\u0131-ek\u015fi bir denge unsurudur.\n\n\n\nVaryant (Meiji\u2019nin sonu) : s\u00fct : ac\u0131l\u0131\u011f\u0131 ve hafif buruklu\u011fu yumu\u015fat\u0131r ; 1907\u20131911 civar\u0131nda s\u0131k\u00e7a kayda ge\u00e7mi\u015f bir ev uyarlamas\u0131d\u0131r.\n\n\n\n\nDaha hafif bir tat arayanlara, inarizushi \u2014 Edo d\u00f6neminde do\u011fmu\u015f bir sokak su\u015fisi\n\n\n\n\u00d6zg\u00fcnl\u00fc\u011f\u00fcn baz\u0131 i\u015faretleri ve s\u0131k yap\u0131lan hatalar\n\n\n\n\u00d6zg\u00fcnl\u00fck; roux ile koyula\u015ft\u0131r\u0131lm\u0131\u015f k\u00f6ri tozu baz\u0131nda, k\u00fcp do\u011franm\u0131\u015f dana eti ve sebzelerde, sade bir tatland\u0131rmada ve pirin\u00e7le serviste kendini belli eder. navy curry tarz\u0131 yeniden yap\u0131mlarda ayr\u0131ca dana ya\u011f\u0131 (hett) kullan\u0131m\u0131 da g\u00f6r\u00fcl\u00fcr; buna \u00e7o\u011fu zaman sirkeli garnit\u00fcrler ya da chutney e\u015flik eder. Yokosuka\u2019da ise bu sunum genellikle salata ve s\u00fctle tamamlan\u0131r. \n\n\n\nD\u00f6nem i\u015faretleri belirgin bi\u00e7imde ayr\u0131l\u0131r\u00a0: 1872\u2019de p\u0131rasa, zencefil ve sar\u0131msak \u00f6ne \u00e7\u0131karken, 1908 ile 1911 aras\u0131nda so\u011fan-havu\u00e7-patates \u00fc\u00e7l\u00fcs\u00fc yerle\u015fir.\n\n\n\nAma\u00e7 tarihsel do\u011fruluksa, dikkat edilmesi gereken i\u015faretler aras\u0131nda sava\u015f sonras\u0131 haz\u0131r roux bloklar\u0131 (1908 kaynaklar\u0131nda yer almaz), garam masala ya da hindistan cevizi s\u00fct\u00fc ve yeme\u011fin yap\u0131s\u0131n\u0131 bulan\u0131kla\u015ft\u0131ran modern eklemeler bulunur. \u00c7ok daha kodifiye \u00e7a\u011fda\u015f versiyonlarla kar\u015f\u0131la\u015ft\u0131rmak i\u00e7in katsu k\u00f6ri ya da k\u00f6ri udon tariflerine de g\u00f6z atabilirsiniz. En iyisi, bir yakla\u015f\u0131m se\u00e7ip tutarl\u0131 bir yap\u0131 korumakt\u0131r.\n\n\n\n\n\n\tOtantik b\u012bfu kar\u0113 - Japon usul\u00fc dana k\u00f6risi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tK\u00f6ri200 g dana d\u00f6\u015f eti (k\u00fcp do\u011franm\u0131\u015f)170 g so\u011fan (k\u00fcp do\u011franm\u0131\u015f)80 g havu\u00e7 (k\u00fcp do\u011franm\u0131\u015f)150 g patates (k\u00fcp do\u011franm\u0131\u015f)15 g sar\u0131msak (ince k\u0131y\u0131lm\u0131\u015f)20 g zencefil (ince k\u0131y\u0131lm\u0131\u015f)10 g s\u0131\u011f\u0131r i\u00e7 ya\u011f\u013128 g y\u00fcksek proteinli un8 g k\u00f6ri tozu (yakla\u015f\u0131k)500 ml et suyu (gerekirse biraz daha)1 yaprak defne5 g toz kimyon4 g toz zencefil (yakla\u015f\u0131k)4 g toz ki\u015fni\u015f (yakla\u015f\u0131k)garam masala (damak tad\u0131n\u0131za g\u00f6re)tuz (damak tad\u0131n\u0131za g\u00f6re)beyaz biber (damak tad\u0131n\u0131za g\u00f6re)Et suyu1 tavuk karkas\u0131 (1 tavuktan)1 so\u011fan0.5 havu\u00e70.5 p\u0131rasa (varsa)zencefil kabuklar\u0131 (damak tad\u0131n\u0131za g\u00f6re)1 L su1 yaprak defne2 karanfil10 beyaz biber taneleri9 g tuz\t\n\t\n\t\t1. G\u00fcn \u2014 Et suyu ve k\u00f6ri taban\u0131Et suyunu haz\u0131rlay\u0131n: Suyu b\u00fcy\u00fck bir tencereye al\u0131n, y\u0131kanm\u0131\u015f tavuk karkas\u0131n\u0131 ekleyin ve kaynamaya b\u0131rak\u0131n. \u00dczerinde olu\u015fan kefleri al\u0131n; ard\u0131ndan gerekti\u011finde tekrar kefini alarak 30 dakika pi\u015firin.So\u011fan\u0131, havucu ve p\u0131rasay\u0131 iri par\u00e7alar halinde do\u011fray\u0131n ve zencefil kabuklar\u0131yla birlikte tencereye ekleyin. Ard\u0131ndan defne yapra\u011f\u0131n\u0131, karanfili, beyaz biber tanelerini ve tuzu kat\u0131n. Tekrar kaynama noktas\u0131na getirin, ate\u015fi k\u0131s\u0131n ve 3-4 saat hafif hafif kaynat\u0131n (seviyeyi korumak i\u00e7in gerekirse biraz su ekleyin).Et suyunu s\u00fcz\u00fcn ve bir kenara al\u0131n.K\u0131s\u0131k ate\u015fte bir sos tenceresine s\u0131\u011f\u0131r i\u00e7 ya\u011f\u0131n\u0131 al\u0131n ve eritin. Ard\u0131ndan sar\u0131msa\u011f\u0131 soteleyin. Sar\u0131msak hafif\u00e7e renk almaya ba\u015flay\u0131nca zencefili ekleyin ve k\u0131s\u0131k ate\u015fte sotelemeye devam edin. (Ya\u011f kat\u0131ysa, par\u00e7alar b\u00fcz\u00fc\u015f\u00fcp art\u0131k ya\u011f salmaz h\u00e2le geldi\u011finde \u00e7\u0131kar\u0131n.)So\u011fan\u0131 ekleyin ve koyu karamel rengi alana kadar k\u0131s\u0131k ate\u015fte soteleyin.Unu ekleyip kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan k\u00f6ri tozunu ilave edin ve p\u00fcr\u00fczs\u00fcz bir roux elde edene kadar kar\u0131\u015ft\u0131r\u0131n.Kaynar et suyunu roux'yu a\u00e7mak i\u00e7in azar azar ekleyerek kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan toz kimyonu, toz ki\u015fni\u015fi, defneyi ve toz zencefili ekleyin. En az 2 saat k\u0131s\u0131k ate\u015fte pi\u015firin.Tamamen so\u011futun, ard\u0131ndan bir gece buzdolab\u0131nda dinlendirin.2. G\u00fcn \u2014 Et, sebzeler ve son dokunu\u015fEti tuz ve biberle tatland\u0131r\u0131n, ard\u0131ndan tavada g\u00fczelce renk alacak \u015fekilde m\u00fch\u00fcrleyin. \u00dczerini \u00f6rtecek kadar et suyu ekleyin ve 2 saat k\u0131s\u0131k ate\u015fte pi\u015firin.Havucu ve patatesi hafif\u00e7e soteleyin. Ard\u0131ndan biraz et suyuyla yumu\u015fayana kadar pi\u015firin (patatesin da\u011f\u0131lmamas\u0131 i\u00e7in ate\u015fi gerekti\u011fi gibi ayarlay\u0131n). Sebzeleri et suyundan \u00e7\u0131kar\u0131n ve bir kenara al\u0131n.Eti tencereden al\u0131n. K\u0131vam\u0131 ayarlamak i\u00e7in etin pi\u015firme suyunu k\u00f6riye ekleyin ve k\u0131s\u0131k ate\u015fte pi\u015firmeye devam edin. Gerekirse tuzunu ayarlay\u0131n.Pi\u015firmenin sonunda garam masalay\u0131 ekleyin. Ard\u0131ndan eti, havucu ve patatesi tekrar tencereye al\u0131n ve nazik\u00e7e \u0131s\u0131t\u0131n.\t\n\t\n\t\tBu tarif yakla\u015f\u0131k 2 g\u00fcnde haz\u0131rlan\u0131r (uzun pi\u015firme + bir gece dinlendirme). Daha p\u00fcr\u00fczs\u00fcz bir k\u00f6ri i\u00e7in, taban\u0131 dinlendirmeden \u00f6nce blenderdan ge\u00e7irip s\u00fcz\u00fcn; yeniden \u0131s\u0131t\u0131rken k\u0131vam\u0131n\u0131 biraz et suyuyla ayarlay\u0131n.\n\t\n\t\n\t\tHovedretjapansk","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170703","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=170703"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170703\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/116212"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}