{"id":170787,"title":"T\u014dny\u016b nabe – soya s\u00fctl\u00fc Japon tencere yeme\u011fi","modified":"2026-09-13T18:08:51+02:00","plain":"Shirodashi ve soya s\u00fct\u00fcyle haz\u0131rlanan suyunda tavuk, tofu, sebzeler ve mantarlarla zenginle\u015fen; zarif ama doyurucu, i\u00e7 \u0131s\u0131tan bir Japon nabe.\n\n\n\nD\u0131\u015far\u0131da hava kapal\u0131; masadaki donabeden ise beyaz et suyunun \u00fcst\u00fcnde usulca bir buhar y\u00fckseliyor. \u015eekersiz soya s\u00fct\u00fc, beyaz miso ve dashi, bu suya a\u011f\u0131rl\u0131k vermeden yumu\u015fak ve dengeli bir dolgunluk kazand\u0131r\u0131r. \n\n\n\nTavuk, tofu, aburaage ve sebzeler k\u0131s\u0131k ate\u015fte, kapa\u011f\u0131 kapal\u0131 \u015fekilde a\u011f\u0131r a\u011f\u0131r pi\u015fer; bu s\u0131rada herkes do\u011frudan tencereden pay\u0131n\u0131 al\u0131r. Her \u015fey basit bir kurala ba\u011fl\u0131d\u0131r : et suyu asla kaynamamal\u0131d\u0131r. \n\n\n\nPayla\u015fmal\u0131k ba\u015fka bir tencere yeme\u011fi mi ar\u0131yorsunuz ? Sumo g\u00fcre\u015f\u00e7ilerinin chanko nabesini deneyin.\n\n\n\nT\u014dny\u016b nabe nedir ?\n\n\n\n\u00ab T\u014dny\u016b \u00bb soya s\u00fct\u00fc, \u00ab nabe \u00bb ise tencere demektir. Bu yemek, masan\u0131n ortas\u0131nda payla\u015f\u0131lan Japon tencere yemekleri, yani nabemono ailesine aittir. \n\n\n\nTemeli, klasik bir et suyu gibi ne berrakt\u0131r ne de belirgin bi\u00e7imde tuzludur : kombu ve palamutla haz\u0131rlanan bir dashi, beyaz miso ve \u015fekersiz soya s\u00fct\u00fcyle kurulan a\u00e7\u0131k renkli, kremams\u0131 bir taband\u0131r. \u0130\u00e7ine ince dilimlenmi\u015f domuz eti ya da tavuk, tsukune, tofu, aburaage, \u00c7in lahanas\u0131 ve mantarlar eklenir.\n\n\n\nBu yeme\u011fin s\u0131rr\u0131 dokusundad\u0131r. Soya s\u00fct\u00fc en son eklenir ve kesilmemesi i\u00e7in yakla\u015f\u0131k 63 \u00b0C civar\u0131nda nazik\u00e7e \u0131s\u0131t\u0131l\u0131r. Malzemeler t\u00fckendikten sonra ise mantar, miso ve et ya\u011f\u0131yla zenginle\u015fen et suyunu \u00e7eken udon ya da pirin\u00e7le yemek tamamlan\u0131r.\n\n\n\nAyn\u0131 payla\u015f\u0131m ruhunu ta\u015f\u0131yan sukiyaki de masada usul usul pi\u015fer.\n\n\n\n1991’de Tokyo’da do\u011fan bir icat\n\n\n\nGeleneksel g\u00f6r\u00fcnse de t\u014dny\u016b nabe asl\u0131nda olduk\u00e7a yenidir. En iyi belgelenmi\u015f k\u00f6keni, 1991 y\u0131l\u0131nda Tokyo’nun Nishi-Shinbashi semtindeki kapp\u014d restoran\u0131 Zantei Irori’ye uzan\u0131r. \u015eef Matsuda, soya s\u00fct\u00fcn\u00fcn h\u00e2l\u00e2 fazla bitkisel ve buruk bulundu\u011fu bir d\u00f6nemde burada soya s\u00fctl\u00fc bir tencere yeme\u011fi geli\u015ftirir. \n\n\n\nForm\u00fcl\u00fc \u015f\u00f6yledir : evde s\u0131k\u0131lm\u0131\u015f \u00e7i\u011f soya s\u00fct\u00fc ile dashi e\u015fit oranlarda kullan\u0131l\u0131r, beyaz miso ile tatland\u0131r\u0131l\u0131r ve ince garnit\u00fcrlerle tamamlan\u0131r. Baz\u0131 anlat\u0131lara g\u00f6re, et suyunu bast\u0131rmadan dashiyi g\u00fc\u00e7lendirmek i\u00e7in kamoniku, yani \u00f6rdek de eklenir.\n\n\n\nYemek, Hanako dergisi de d\u00e2hil olmak \u00fczere ya\u015fam tarz\u0131 bas\u0131n\u0131nda birka\u00e7 kez yer ald\u0131ktan sonra \u00fcn kazan\u0131r ve zamanla restoran merak\u0131ndan mevsim favorisine d\u00f6n\u00fc\u015f\u00fcr. Ba\u015fka kaynaklar ise k\u00f6kenini, yud\u014dfu ve yuba ile k\u00f6kl\u00fc bir tofu gelene\u011fine sahip Kyoto’daki Terakoya’ya ba\u011flar; ancak Zantei Irori \u00f6rne\u011findeki kadar net bir tarih ya da \u00f6zg\u00fcn tarif sunmaz.\n\n\n\nYine de yumu\u015fak ve s\u00fctl\u00fc bir tencere yeme\u011fi fikri daha eskidir. Nara b\u00f6lgesinde 592 ile 710 y\u0131llar\u0131 aras\u0131ndaki Asuka nabe, tavuk ve sebzeleri zaten s\u00fct ve dashi suyunda pi\u015firiyordu ; Yamato nabe ise s\u00fct\u00fc soya ile de\u011fi\u015ftirerek bu fikri s\u00fcrd\u00fcr\u00fcr. 2000’li y\u0131llardan itibaren soyan\u0131n sa\u011fl\u0131kl\u0131 imaj\u0131 t\u014dny\u016b nabe’yi ev mutfa\u011f\u0131na ta\u015f\u0131r : soya s\u00fct\u00fc \u00fcretimi 2015’te 303 000 kilolitreye ula\u015f\u0131r ve Mizkan’\u0131nki (2005) gibi haz\u0131r \u00e7orba bazlar\u0131 susaml\u0131 versiyonu yayg\u0131nla\u015ft\u0131r\u0131r.\n\n\n\nT\u014dny\u016b nabe’nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nEt suyunun temelini, kombu ve katsuobushi ile haz\u0131rlanan bir dashi olu\u015fturur; bu da soya s\u00fct\u00fcn\u00fcn lezzetini bast\u0131rmadan derin bir umami katman\u0131 verir. Shiro miso, k\u0131rm\u0131z\u0131 misoya g\u00f6re daha yumu\u015fak bir tat, daha a\u00e7\u0131k bir renk ve daha dolgun bir yap\u0131 kazand\u0131r\u0131r. Biraz sak\u00e9, mirin ve usukuchi sh\u014dyu ise taban\u0131 a\u00e7\u0131k renkli tutarken t\u00fcm lezzeti dengeler. Yeme\u011fin ana unsuru ise yaln\u0131zca soya ve sudan yap\u0131lan \u015fekersiz soya s\u00fct\u00fcd\u00fcr (mu-ch\u014dsei t\u014dny\u016b) : \u015fekerli ya da aromal\u0131 versiyonlardan ka\u00e7\u0131n\u0131l\u0131r.\n\n\n\n\u0130\u00e7 malzemelerde ince dilimlenmi\u015f domuz eti ya da tavuk par\u00e7alar\u0131 h\u0131zla pi\u015fer ve et suyuna lezzet verir; \u00e7o\u011fu zaman da s\u0131v\u0131y\u0131 i\u00e7ine \u00e7eken tsukune k\u00f6fteleriyle tamamlan\u0131r. Yar\u0131 sert tofu ve aburaage, et suyunu i\u00e7ine \u00e7eker ve her lokmada tad\u0131n\u0131 geri verir; morina gibi beyaz etli bir bal\u0131k da lezzeti bast\u0131rmadan tencereye eklenebilir. \u0130ste\u011fe ba\u011fl\u0131 olarak \u00f6\u011f\u00fct\u00fclm\u00fc\u015f susam ya da susam ezmesi, goma-t\u014dny\u016b’ya o karakteristik kuruyemi\u015fsi zenginli\u011fi katar.\n\n\n\nAburaage’a, kitsune udon i\u00e7inde de rastlan\u0131r.\n\n\n\nSebzeler bu yemekte dokusal dengeyi korur : \u00c7in lahanas\u0131 kal\u0131n saplar\u0131nda diri kal\u0131rken yapraklar\u0131 yumu\u015far; negi, shungiku, havu\u00e7 ve daikon ise et suyunun yumu\u015fakl\u0131\u011f\u0131na canl\u0131 bir kar\u015f\u0131l\u0131k verir. Shiitake, shimeji ve enoki mantarlar\u0131 topraks\u0131 notalar ve farkl\u0131 dokular kazand\u0131r\u0131r. Son olarak udon ya da biraz pirin\u00e7, tencerenin dibinde kalan suyu yumu\u015fac\u0131k bir z\u014dsui’ye d\u00f6n\u00fc\u015ft\u00fcr\u00fcr.\n\n\n\nP\u00fcr\u00fczs\u00fcz bir et suyunun s\u0131rr\u0131\n\n\n\nAs\u0131l mesele, soya s\u00fct\u00fcn\u00fcn kesilmesini \u00f6nlemektir. Soya s\u00fct\u00fc; su, ya\u011f ve proteinden olu\u015fan bir em\u00fclsiyondur : fazla \u0131s\u0131 ya da asidik bir malzeme onu, tofu yap\u0131m\u0131nda oldu\u011fu gibi, kestirir ve et suyunu p\u00fct\u00fcrl\u00fc h\u00e2le getirir. \n\n\n\nBunu \u00f6nlemenin \u00fc\u00e7 temel yolu vard\u0131r : soya s\u00fct\u00fcn\u00fc etler ve sert sebzeler pi\u015ftikten sonra eklemek, eklendikten sonra ate\u015fi \u00e7ok k\u0131s\u0131k tutmak (yakla\u015f\u0131k 63 \u00b0C’nin alt\u0131nda, yaln\u0131zca hafif bir k\u0131p\u0131rt\u0131yla) ve sert\u00e7e kar\u0131\u015ft\u0131rmamak.\n\n\n\nMisolu, daha h\u0131zl\u0131 haz\u0131rlanan bir se\u00e7enek isterseniz miso \u00e7orbas\u0131n\u0131 da deneyebilirsiniz.\n\n\n\n\u015eekersiz ve aromas\u0131z bir soya s\u00fct\u00fc en dengeli tad\u0131 verir : \u015fekerli ya da vanilyal\u0131 versiyonlar bu dengeyi bozar. Domates ve di\u011fer asidik malzemelerden, ayr\u0131ca bu narin et suyu i\u00e7in fazla bask\u0131n kalan s\u0131\u011f\u0131r etinden ka\u00e7\u0131n\u0131l\u0131r. Yine de yeme\u011fin ruhuna sad\u0131k g\u00fczel varyasyonlar vard\u0131r : vegan bir versiyon i\u00e7in kombu-shiitake dashisi ya da daha zengin bir goma-t\u014dny\u016b i\u00e7in susam.\n\n\n\n\n\n\tT\u014dny\u016b nabe - soya s\u00fctl\u00fc Japon nabesi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAna malzemeler1 tavuk \u00fcst but (lokmal\u0131k do\u011franm\u0131\u015f)0.5 blok tofu (lokmal\u0131k do\u011franm\u0131\u015f)2 yaprak aburaage (k\u0131zarm\u0131\u015f tofu) (lokmal\u0131k do\u011franm\u0131\u015f)3 cm havu\u00e7 (ince \u015feritler halinde do\u011franm\u0131\u015f)1 paket maitake mantar\u0131 (k\u00fc\u00e7\u00fck par\u00e7alara ayr\u0131lm\u0131\u015f (iste\u011fe ba\u011fl\u0131))1 paket shimeji mantar\u0131 (k\u00fc\u00e7\u00fck par\u00e7alara ayr\u0131lm\u0131\u015f)3 yaprak \u00c7in lahanas\u0131 (kabaca do\u011franm\u0131\u015f)0.25 demet mizuna (kabaca do\u011franm\u0131\u015f (iste\u011fe ba\u011fl\u0131))1 Japon p\u0131rasas\u0131 (\u00e7apraz ince dilimlenmi\u015f)2 yemek ka\u015f\u0131\u011f\u0131 susam (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)Bulyon400 ml su3 yemek ka\u015f\u0131\u011f\u0131 beyaz dashi (shirodashi, konsantre)Soya s\u00fct\u00fc kar\u0131\u015f\u0131m\u0131400 ml \u015fekersiz soya s\u00fct\u00fc1 yemek ka\u015f\u0131\u011f\u0131 beyaz miso (tepeleme)\t\n\t\n\t\tHaz\u0131rl\u0131kSuyu ve beyaz dashiyi kaynama noktas\u0131na getirin.Tavuk, tofu, aburaage, havu\u00e7 ve mantarlar\u0131 ekleyin.Tekrar kaynat\u0131n.Ate\u015fi orta seviyeye d\u00fc\u015f\u00fcr\u00fcn ve 3-5 dakika pi\u015firin.Tavuk pi\u015fince beyaz misoyu \u015fekersiz soya s\u00fct\u00fcyle kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan bu kar\u0131\u015f\u0131m\u0131 tencereye ekleyin.\u0130lk hafif fokurtular ba\u015flar ba\u015flamaz \u00c7in lahanas\u0131n\u0131, mizunay\u0131, Japon p\u0131rasas\u0131n\u0131 ve \u00f6\u011f\u00fct\u00fclm\u00fc\u015f susam\u0131 ekleyin.Yeme\u011fi kaynatmadan hafif\u00e7e fokurdat\u0131n.Pi\u015ftik\u00e7e s\u0131cak s\u0131cak t\u00fcketin.\t\n\t\n\t\t\nSoya s\u00fct\u00fcn\u00fc pi\u015firmenin sonunda ekleyin ve asla kaynatmay\u0131n; kaynama noktas\u0131n\u0131 a\u015farsa kesilir ve bulyon ayr\u0131\u015f\u0131r.\nSoya s\u00fct\u00fcn\u00fc ekledikten sonra ate\u015fi k\u0131s\u0131k tutun.\n\u015eekersiz soya s\u00fct\u00fc (\u7121\u8abf\u6574\u8c46\u4e73) kullan\u0131n; tatland\u0131r\u0131lm\u0131\u015f veya aromal\u0131 soya i\u00e7ece\u011fi kullanmay\u0131n.\nBeyaz dashi (shirodashi) olduk\u00e7a konsantredir; miktar\u0131 kulland\u0131\u011f\u0131n\u0131z markan\u0131n talimat\u0131na g\u00f6re ayarlay\u0131n.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170787","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=170787"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170787\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/170056"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}