{"id":174531,"title":"Otantik Miso nikomi udon","modified":"2026-09-23T11:49:23+02:00","plain":"Tuzsuz yo\u011frulmu\u015f kal\u0131n udon eri\u015fteleri, k\u0131rm\u0131z\u0131 misolu dashi suyunda a\u011f\u0131r a\u011f\u0131r pi\u015firilir ve Nagoya usul\u00fc, k\u00fc\u00e7\u00fck tencerelerinde fokur fokur servis edilir.\n\n\n\nHava so\u011fuk, g\u00fcn uzun ge\u00e7mi\u015f; insan \u00f6n\u00fcne konacak s\u0131cac\u0131k bir tencerenin hayalini kuruyor. Miso nikomi udon h\u00e2l\u00e2 kaynar h\u00e2lde geliyor: kenarlar\u0131nda fokurdayan koyu kahverengi bir \u00e7orba ve bu \u00e7orbay\u0131 \u00fczerinde tutan kal\u0131n eri\u015fteler. \n\n\n\nYumurta sar\u0131s\u0131n\u0131 patlat\u0131yor, bir par\u00e7a tavuk, bir dilim kamaboko, misoyu i\u00e7ine \u00e7ekmi\u015f bir par\u00e7a aburaage al\u0131yorsunuz. Her lokmadan \u00f6nce \u00fcflemek gerekiyor; insan\u0131n bu yeme\u011fe tekrar tekrar d\u00f6nmesinin nedeni de tam olarak bu.\n\n\n\nBiraz daha aburaage ister misiniz? Kendisi kitsune udon yeme\u011finin de y\u0131ld\u0131z\u0131\n\n\n\nMiso nikomi udon nedir?\n\n\n\nMiso nikomi udon, Nagoya'ya \u00f6zg\u00fc bir eri\u015fte \u00e7orbas\u0131d\u0131r. Tuzsuz yo\u011frulmu\u015f kal\u0131n udon eri\u015fteleri, misoyla lezzetlendirilmi\u015f dashi suyuna \u00e7i\u011f olarak eklenip do\u011frudan i\u00e7inde pi\u015firilir. Pi\u015ferken sald\u0131klar\u0131 ni\u015fasta \u00e7orbay\u0131 koyula\u015ft\u0131r\u0131r, eri\u015ftelerin i\u00e7i ise diri kal\u0131r. Tavuk, shiitake mantar\u0131, aburaage, kamaboko, Japon p\u0131rasas\u0131 ve bir yumurta bu yeme\u011fi tamamlar; yemek, pi\u015fti\u011fi kapta servis edilir.\n\n\n\nAd\u0131, yeme\u011fi basit\u00e7e tarif eder: miso fermente soya ezmesini, nikomi \u00ab a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f \u00bb anlam\u0131n\u0131, udon ise kal\u0131n bu\u011fday eri\u015ftelerini ifade eder. Yani misoyla a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f udon eri\u015fteleridir.\n\n\n\nAichi k\u0131rsal\u0131ndan Nagoya'n\u0131n tencerelerine\n\n\n\nBu yemek, Nagoya ve Aichi prefekt\u00f6rl\u00fc\u011f\u00fcyle \u00f6zde\u015fle\u015fmi\u015ftir. B\u00f6lge, uzun s\u00fcre fermente edilen koyu renkli soya misosuyla tan\u0131n\u0131r; bunun en bilinen \u00e7e\u015fidi Okazaki'nin hatcho misosudur. \n\n\n\n\u00c7orban\u0131n koyu rengini ve g\u00fc\u00e7l\u00fc lezzetini bu k\u0131rm\u0131z\u0131 miso verir. Pi\u015firme y\u00f6ntemi s\u0131kl\u0131kla, XVI. y\u00fczy\u0131ldaki Sengoku d\u00f6nemiyle ili\u015fkilendirilen k\u0131rsal yemeklerden houtou t\u00fcr\u00fc sulu eri\u015fte yemeklerine benzetilir.\n\n\n\nNagoya'n\u0131n denemeye de\u011fer bir di\u011fer \u00f6zel lezzeti: parlak sosla kaplanm\u0131\u015f, karabiberli tavuk kanatlar\u0131 tebasaki\n\n\n\nMeiji d\u00f6neminde (1868-1912), bu ev yeme\u011fi ba\u015fta Ichinomiya olmak \u00fczere b\u00f6lgedeki restoranlar\u0131n men\u00fclerine girer ve zamanla Nagoya'n\u0131n simgelerinden biri olur. Geleneksel olarak, tek ki\u015filik k\u00fc\u00e7\u00fck bir toprak donabe tenceresinde, h\u00e2l\u00e2 fokurdarken sofraya gelir. Baz\u0131 modellerin kapa\u011f\u0131nda buhar deli\u011fi bulunmaz: kapak, eri\u015fteyi ve \u00e7orbay\u0131 lokma lokma so\u011futmak i\u00e7in k\u00fc\u00e7\u00fck bir tabak olarak kullan\u0131l\u0131r.\n\n\n\nEri\u015ftenin dokusu h\u00e2l\u00e2 tart\u0131\u015fma konusudur. Ziyaret\u00e7iler bazen eri\u015ftenin shin ad\u0131 verilen beyaz ve diri i\u00e7 k\u0131sm\u0131n\u0131 az pi\u015fmi\u015flik kusuru san\u0131r. M\u00fcdavimler i\u00e7inse tam tersine, yeme\u011fin ay\u0131rt edici \u00f6zelli\u011fi budur.\n\n\n\nMiso nikomi udonun ana malzemeleri\n\n\n\n\n\n\n\nEri\u015ftelerde iki un bir araya gelir: \u015feklin korunmas\u0131 ve di\u015fe gelen bir doku i\u00e7in y\u00fcksek proteinli T65 un, dokuyu yumu\u015fatmak i\u00e7inse normal T55 un. Hamur serttir, az su i\u00e7erir ve tuzsuzdur; \u00e7\u00fcnk\u00fc misolu \u00e7orba zaten olduk\u00e7a tuzludur. Hamur, klasik udonun yakla\u015f\u0131k iki kat\u0131 geni\u015fli\u011finde \u015feritler h\u00e2linde kesilir; k\u0131sa par\u00e7alar da gayet uygundur.\n\n\n\n\u00c7orban\u0131n temeli, kombu, katsuobushi ve kurutulmu\u015f shiitake mantar\u0131yla haz\u0131rlanan yo\u011fun lezzetli bir dashi ya da kaliteli bir dashi tozudur. Renk ve lezzet derinli\u011fi vermesi i\u00e7in a\u011f\u0131rl\u0131kl\u0131 olarak k\u0131rm\u0131z\u0131 miso, ayr\u0131ca daha yumu\u015fak tatl\u0131 olan beyaz misodan biraz eklenir. Mirin ise tatlar\u0131 dengeleyen hafif bir tatl\u0131l\u0131k katar.\n\n\n\n\u0130\u00e7 malzemelere gelince, tavuk budu a\u011f\u0131r a\u011f\u0131r pi\u015ferken sululu\u011funu korur; kurutulmu\u015f shiitake mantarlar\u0131 ise topraks\u0131 bir umami lezzeti verir. K\u0131zart\u0131lm\u0131\u015f tofu olan aburaage, \u00e7orbay\u0131 s\u00fcnger gibi i\u00e7ine \u00e7eker; kamaboko esnek dokusuyla, Japon p\u0131rasas\u0131 ise taze, ye\u015fil bir aromayla katk\u0131da bulunur. Pi\u015firmenin sonunda ortaya k\u0131r\u0131lan yumurta, sar\u0131s\u0131 delinir delinmez \u00e7orbaya kar\u0131\u015f\u0131r.\n\n\n\n\u0130yi bir miso nikomi udon i\u00e7in teknik ipu\u00e7lar\u0131\n\n\n\nNagoya'n\u0131n k\u0131rm\u0131z\u0131 misosu, miso katsu \u00fczerinde de sos olarak kullan\u0131l\u0131r\n\n\n\n\u0130\u015fin s\u0131rr\u0131 eri\u015ftededir: kal\u0131n, di\u015fe gelen ve yakla\u015f\u0131k 8 dakika a\u011f\u0131r a\u011f\u0131r pi\u015ftikten sonra bile i\u00e7i diri kalan eri\u015fteler. \n\n\n\nSal\u0131nan ni\u015fasta sayesinde \u00e7orba, malzemelerin \u00fczerini hafif\u00e7e kaplayacak k\u0131vamda olmal\u0131d\u0131r. Dashi de yo\u011fun lezzetli olmal\u0131; tercihen kal\u0131n kurutulmu\u015f palamut tala\u015flar\u0131yla haz\u0131rlanmal\u0131d\u0131r. K\u00fc\u00e7\u00fck bir donabe idealdir, ancak tek ki\u015filik k\u00fc\u00e7\u00fck bir tencere de gayet iyi i\u015f g\u00f6r\u00fcr. Tavu\u011fun i\u00e7i tamamen pi\u015ftikten sonra tencere, h\u00e2l\u00e2 kaynar h\u00e2ldeyken bir tepsi \u00fczerinde servis edilir.\n\n\n\n\n\n\tOtantik Miso nikomi udon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNouilles100 g y\u00fcksek proteinli un (t65)100 g \u00e7ok ama\u00e7l\u0131 un (T55)80 ml su3 yemek ka\u015f\u0131\u011f\u0131 karabu\u011fday unu, tezgah\u0131 unlamak i\u00e7in (veya \u00e7ok ama\u00e7l\u0131 un)Garnitures200 g tavuk but eti0.5 Japon p\u0131rasas\u01310.5 yaprak aburaage (k\u0131zarm\u0131\u015f tofu)2 kurutulmu\u015f shiitake mantar\u01312 yumurta4 dilim kamaboko (Japon surimisi)Bouillon800 ml dashi (kombu, katsuobushi ve kurutulmu\u015f shiitake ile veya toz dashi kullan\u0131larak haz\u0131rlanm\u0131\u015f)3 yemek ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 miso1 yemek ka\u015f\u0131\u011f\u0131 beyaz miso5 yemek ka\u015f\u0131\u011f\u0131 mirin\t\n\t\n\t\tNouillesUnlar\u0131 ve suyu b\u00fcy\u00fck bir kasede kar\u0131\u015ft\u0131r\u0131n.V\u00fccut a\u011f\u0131rl\u0131\u011f\u0131n\u0131zdan destek alarak yakla\u015f\u0131k 15 dakika yo\u011furun.Stre\u00e7 filmle \u00f6rt\u00fcp yakla\u015f\u0131k 1 saat dinlendirin.Tekrar yakla\u015f\u0131k 15 dakika yo\u011furun, ard\u0131ndan yeniden dinlendirin.Hamuru ayakla kuvvetlice ezmenize gerek yok.\u00c7al\u0131\u015fma tezgah\u0131n\u0131 unlay\u0131n.Hamuru yakla\u015f\u0131k 5 ila 6 mm kal\u0131nl\u0131\u011f\u0131nda a\u00e7\u0131n.Hamuru katlay\u0131n, ard\u0131ndan yakla\u015f\u0131k 5 ila 6 mm geni\u015fli\u011finde, yani klasik bir udonun yakla\u015f\u0131k iki kat\u0131 geni\u015fli\u011finde \u015feritler halinde kesin.Eri\u015ftelerin k\u0131sa olmas\u0131 sorun de\u011fil.Dashiyi \u00f6nceden haz\u0131rlay\u0131n.CuissonDashiyi tek ki\u015filik k\u00fc\u00e7\u00fck bir tencereye d\u00f6k\u00fcnMisoyu i\u00e7inde eritin.Kaynat\u0131n.Ate\u015fi orta seviyeye d\u00fc\u015f\u00fcr\u00fcn, ard\u0131ndan eri\u015fteleri ekleyin.Yeniden kaynamaya ba\u015flar ba\u015flamaz tavu\u011fu ve shiitake mantarlar\u0131n\u0131 ekleyin.Eri\u015ftelerin i\u00e7i diri kalacak \u015fekilde, hafif\u00e7e fokurdayarak yakla\u015f\u0131k 8 dakika pi\u015firin.Ortas\u0131na dikkatlice bir yumurta k\u0131r\u0131n.Kalan garnit\u00fcrleri yerle\u015ftirin.Kapa\u011f\u0131n\u0131 kapat\u0131p 30 saniye daha hafif\u00e7e kaynatarak pi\u015firin.Tencereyi bir tepsiye koyarak, i\u00e7indekiler h\u00e2l\u00e2 fokurdarken servis edin.\t\n\t\n\t\tHamura tuz eklemeyin: misolu \u00e7orba suyu zaten olduk\u00e7a tuzludur.\nYo\u011fun aromal\u0131 dashi: kombu ve kurutulmu\u015f shiitake ile birlikte iyice kaynat\u0131lm\u0131\u015f, g\u00fc\u00e7l\u00fc aromal\u0131 katsuobushi (ince pullar yerine kal\u0131n yongalar) kullan\u0131n. Bu, lezzet a\u00e7\u0131s\u0131ndan \u00f6nemli bir noktad\u0131r.\nDiri eri\u015fteler: i\u00e7i diri kalan, olduk\u00e7a al dente bir doku idealdir. Kal\u0131nl\u0131\u011f\u0131n\u0131 ve hafif\u00e7e kaynatarak pi\u015firme s\u00fcresini damak zevkinize g\u00f6re ayarlayabilirsiniz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/174531","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=174531"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/174531\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/174437"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=174531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=174531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=174531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}