{"id":177834,"title":"Gyusuji nikomi – dana tendonu ve daikon yahnisi","modified":"2026-09-28T08:57:29+02:00","plain":"Sake, soya sosu ve mirinle haz\u0131rlanan tatl\u0131-tuzlu bir pi\u015firme suyunda, daikon ve konnyaku ile uzun s\u00fcre a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f dana tendonlar\u0131.\n\n\n\nD\u0131\u015far\u0131da g\u00f6ky\u00fcz\u00fc gri, mutfaktaysa \u00f6\u011fleden beri bir tencere usul usul kayn\u0131yor. Ortal\u0131\u011f\u0131 soya sosu ve zencefil kokusu sarm\u0131\u015f; dana tendonu sonunda Japonlar\u0131n puru-puru dedi\u011fi, j\u00f6le gibi titre\u015fen k\u0131vama gelmi\u015f. \n\n\n\nDaikon pi\u015firme suyunu ta i\u00e7ine kadar \u00e7ekmi\u015f, konnyaku sosu \u00fczerinde tutuyor, bir tutam shichimi de hepsine canl\u0131l\u0131k kat\u0131yor. En \u00e7ok sab\u0131r gerekiyor: gerisini tencere hallediyor.\n\n\n\nDana eti ve soya sosuyla a\u011f\u0131r a\u011f\u0131r pi\u015fen ba\u015fka bir yemek mi istiyorsunuz? Nikujaga deneyin\n\n\n\nGyusuji nikomi nedir?\n\n\n\nGyusuji nikomi, Japon usul\u00fc bir dana tendonu yahnisidir. Tendonlar \u00f6nce k\u0131sa s\u00fcre ha\u015flan\u0131p y\u0131kan\u0131r, ard\u0131ndan daikon ve konnyaku ile birlikte sake, \u015feker, soya sosu ve mirin i\u00e7eren bir pi\u015firme suyunda a\u011f\u0131r a\u011f\u0131r pi\u015firilir. \n\n\n\nPi\u015firme s\u0131ras\u0131nda tendondaki kolajen jelatine d\u00f6n\u00fc\u015ferek yeme\u011fin suyuna k\u0131vam verir. Osaka'n\u0131n doteyaki yeme\u011fi gibi baz\u0131 y\u00f6resel \u00e7e\u015fitler miso ile tatland\u0131r\u0131l\u0131rken, bu tarifte soya sosu kullan\u0131l\u0131r.\n\n\n\nAd\u0131, i\u00e7eri\u011fini do\u011frudan anlat\u0131r: gyu \u00ab s\u0131\u011f\u0131r eti \u00bb, suji \u00ab tendon \u00bb, nikomi ise \u00ab a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f yemek \u00bb anlam\u0131na gelir. Yani k\u0131sacas\u0131, a\u011f\u0131r a\u011f\u0131r pi\u015firilmi\u015f dana tendonudur.\n\n\n\nKobe mezbahalar\u0131ndan Tokyo'nun bar tezg\u00e2hlar\u0131na\n\n\n\nTendon yahnisi, 19. y\u00fczy\u0131lda et yasaklar\u0131n\u0131n kald\u0131r\u0131lmas\u0131yla s\u0131\u011f\u0131r eti t\u00fcketiminin yerle\u015fti\u011fi, Kobe ve Osaka'y\u0131 i\u00e7ine alan Kansai b\u00f6lgesinden gelir. 1919'da Kobe'nin Nagata semtinde bir mezbaha a\u00e7\u0131l\u0131r. \n\n\n\nBurada tendonlar kimsenin istemedi\u011fi, de\u011fersiz say\u0131lan par\u00e7alard\u0131r. Semt sakinleri bunlar\u0131 yok pahas\u0131na al\u0131p a\u00e7\u0131k renkli soya sosuyla uzun s\u00fcre a\u011f\u0131r a\u011f\u0131r pi\u015firir.\n\n\n\nB\u00f6ylece gyusuji ve konnyaku s\u00f6zc\u00fcklerinin birle\u015fiminden olu\u015fan sujikon do\u011far. \u00ab \u00dczerine d\u00f6kmek \u00bb anlam\u0131ndaki bukkakeru fiilinden t\u00fcreyen bokkake ad\u0131yla da bilinir. Nitekim pilav\u0131n, udonun ya da okonomiyaki \u00fczerine d\u00f6k\u00fclerek servis edilir. Osaka'da ise yak\u0131n bir akrabas\u0131, Shinsekai semtinin ayakta i\u00e7ki i\u00e7ilen barlar\u0131na yerle\u015fmi\u015ftir: beyaz misoyla a\u011f\u0131r a\u011f\u0131r pi\u015firilen doteyaki.\n\n\n\nKansai'de dana etinin sofrada ba\u015frol\u00fc \u00fcstlendi\u011fi bir ba\u015fka yemek daha vard\u0131r: sukiyaki\n\n\n\nSava\u015ftan sonra yemek Tokyo'da da yerini al\u0131r. Asakusa'da, \u00f6nce Nikomi-dori, sonra Hoppy Street lakab\u0131n\u0131 alan a\u00e7\u0131k hava izakayalar\u0131n\u0131n s\u0131raland\u0131\u011f\u0131 bir sokakta, b\u00fcy\u00fck kazanlarda tendon ve sakatat yahnileri servis edilir. Yan\u0131nda da 1948'de icat edilen bira aromal\u0131 Hoppy i\u00e7ece\u011fiyle seyreltilmi\u015f shochu sunulur. \n\n\n\nUzun s\u00fcre mezbaha art\u0131\u011f\u0131 olarak g\u00f6r\u00fclen tendon, g\u00fcnl\u00fck Japon mutfa\u011f\u0131n\u0131n i\u00e7 \u0131s\u0131tan yemeklerinden birine d\u00f6n\u00fc\u015f\u00fcr.\n\n\n\nGyusuji nikominin temel malzemeleri\n\n\n\n\n\n\n\nDana tendonu yeme\u011fin kalbidir. \u00c7i\u011fken sert ve liflidir; k\u0131s\u0131k ate\u015fte uzun s\u00fcre pi\u015ftikten sonra yumu\u015fak, parlak ve jelatinimsi olur. \u00c7eyrek daire \u015feklinde dilimlenen daikon, pi\u015firme suyunu i\u00e7ine \u00e7ekerek yar\u0131 saydamla\u015f\u0131r. Konjak bitkisinden yap\u0131lan, s\u0131k\u0131 dokulu bir jel olan konnyaku elle par\u00e7alara ayr\u0131l\u0131r; d\u00fczensiz kenarlar\u0131 sosu daha iyi tutar.\n\n\n\nKabu\u011fuyla ince dilimlenen zencefil ve Japon p\u0131rasas\u0131n\u0131n ye\u015fil k\u0131s\u0131mlar\u0131, ilk pi\u015firme a\u015famas\u0131nda aroma verir ve tendonun kokusunu hafifletir; ard\u0131ndan tencereden \u00e7\u0131kar\u0131l\u0131r. Sonra tatland\u0131r\u0131c\u0131lar eklenir: Japon usul\u00fc a\u011f\u0131r pi\u015fen yemeklerin tatl\u0131-tuzlu dengesini sa\u011flayan sake, \u015feker, soya sosu ve mirin. Temel s\u0131v\u0131 sudur; ba\u015fka yemeklerde dashi ile sa\u011flanan umami lezzetini burada tendonun kendisi verir.\n\n\n\nServis s\u0131ras\u0131nda biraz Kujo ye\u015fil so\u011fan\u0131 ya da taze so\u011fan ve bir tutam ichimi veya shichimi togarashi ferahl\u0131k ve ac\u0131l\u0131k katar.\n\n\n\n\u0130yi bir gyusuji nikomi i\u00e7in teknik ipu\u00e7lar\u0131\n\n\n\nFazladan tendonunuz mu var? A\u011f\u0131r a\u011f\u0131r pi\u015firdikten sonra bir Japon k\u00f6risinde harika de\u011ferlendirebilirsiniz\n\n\n\nHer \u015fey \u00f6n ha\u015flamayla, yani yudekoboshi ile ba\u015flar: berrak ve a\u011f\u0131r kokusu olmayan bir pi\u015firme suyu elde etmek i\u00e7in tendonlar kaynat\u0131l\u0131r, s\u00fcz\u00fcl\u00fcr ve y\u0131kan\u0131r. \n\n\n\nArd\u0131ndan tendon j\u00f6le gibi titre\u015fip ka\u015f\u0131kla kesilebilecek k\u0131vama gelene kadar, toplam yakla\u015f\u0131k 3 saat boyunca \u00e7ok k\u0131s\u0131k ate\u015fte pi\u015firilir. Hedeflenen sonu\u00e7: parlak bir yemek suyu, a\u011f\u0131zda eriyen daikon ve kolayca ayr\u0131lan tendon. Tam bir \u00f6\u011f\u00fcn olmas\u0131 i\u00e7in yan\u0131nda bir k\u00e2se Japon pilav\u0131yla s\u0131cac\u0131k servis edin.\n\n\n\n\n\n\tGyusuji nikomi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g s\u0131\u011f\u0131r tendonu (gyusuji)500 g daikon200 g konnyaku2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker (daikonu bulamak i\u00e7in)15 g zencefil (taze)1 Japon p\u0131rasas\u0131 (naga-negi) (yaln\u0131zca ye\u015fil k\u0131sm\u0131)1000 ml suichimi veya shichimi togarashi (damak zevkinize g\u00f6re)kujo ye\u015fil so\u011fan\u0131 veya ince taze so\u011fan (ince k\u0131y\u0131lm\u0131\u015f, \u00fczerini s\u00fcslemek i\u00e7in)Assaisonnement A100 ml sake30 g \u015feker100 ml a\u00e7\u0131k renkli soya sosu60 ml mirin\t\n\t\n\t\tPr\u00e9paration des l\u00e9gumesZencefili kabu\u011fuyla birlikte ince ince dilimleyin.Daikonu soyun ve 1.5 cm kal\u0131nl\u0131\u011f\u0131nda \u00e7eyrek daire dilimleri halinde kesin (ich\u014d-giri) ;Par\u00e7alar\u0131 \u015fekere bulay\u0131n ve \u015fekeri ovarak yedirin.Konnyakuyu elinizle lokmal\u0131k par\u00e7alara ay\u0131r\u0131n, biraz tuzla ovun, ard\u0131ndan s\u0131cak suda k\u0131sa s\u00fcre ha\u015flay\u0131n.CuissonS\u0131\u011f\u0131r tendonlar\u0131n\u0131 bol suyla birlikte bir tencereye koyun ve kaynat\u0131n.\u00dczerinde biriken k\u00f6p\u00fc\u011f\u00fc alarak yakla\u015f\u0131k 10 dakika kaynat\u0131n, ard\u0131ndan s\u00fcz\u00fcn.Ya\u011f\u0131, k\u00f6p\u00fc\u011f\u00fc ve kokuyu gidermek i\u00e7in tendonlar\u0131 akan su alt\u0131nda iyice y\u0131kay\u0131n ve iri par\u00e7alar halinde kesin.Tencereyi durulay\u0131n, ard\u0131ndan suyu, tendonlar\u0131, zencefili ve p\u0131rasan\u0131n ye\u015fil k\u0131sm\u0131n\u0131 ekleyin. Kaynat\u0131n, k\u00f6p\u00fc\u011f\u00fcn\u00fc al\u0131n ve 5 dakika pi\u015firin.Kapa\u011f\u0131n\u0131 kapat\u0131n ve tendonlar yumu\u015famaya ba\u015flayana kadar yakla\u015f\u0131k 1 saat k\u0131s\u0131k ate\u015fte pi\u015firin.Zencefili ve p\u0131rasay\u0131 \u00e7\u0131kar\u0131n. Yeniden kaynat\u0131n, k\u00f6p\u00fc\u011f\u00fcn\u00fc al\u0131n, 5 dakika pi\u015firin, ard\u0131ndan kapa\u011f\u0131n\u0131 kapat\u0131p tendonlar yumu\u015fak ve jelatinimsi (puru-puru) bir k\u0131vam alana kadar yakla\u015f\u0131k 1 saat daha k\u0131s\u0131k ate\u015fte pi\u015firin. Bu a\u015famada tendonlar\u0131n temel haz\u0131rl\u0131\u011f\u0131 tamamlanm\u0131\u015f olur; k\u00f6ri veya \u00e7orba yapmak i\u00e7in de ay\u0131rabilirsiniz.Daikonu ve konnyakuyu ekleyip 10 dakika pi\u015firin.A \u00e7e\u015fni kar\u0131\u015f\u0131m\u0131n\u0131n tamam\u0131n\u0131 (sake, \u015feker, soya sosu, mirin) ekleyin, kapa\u011f\u0131n\u0131 kapat\u0131p 5 dakika pi\u015firin.Son pi\u015firme: daikonun, konnyakunun ve tendonlar\u0131n et suyunu iyice \u00e7ekmesi i\u00e7in kapa\u011f\u0131n\u0131 kapat\u0131p yakla\u015f\u0131k 1 saat k\u0131s\u0131k ate\u015fte pi\u015firin.Yahniyi servis kaplar\u0131na al\u0131n ve \u00fczerine ince k\u0131y\u0131lm\u0131\u015f kujo ye\u015fil so\u011fan\u0131 ile damak zevkinize g\u00f6re ichimi veya shichimi togarashi serpin.\t\n\t\n\t\tTendonlar ancak uzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015firildi\u011finde yumu\u015fak ve jelatinimsi bir k\u0131vam al\u0131r: haz\u0131rl\u0131k s\u00fcresine ek olarak toplam yakla\u015f\u0131k 3 saatlik bir k\u0131s\u0131k ate\u015fte pi\u015firme s\u00fcresi planlay\u0131n.\nKonnyakuyu d\u00fczg\u00fcnce kesmek yerine elle par\u00e7alara ay\u0131rmak, daha fazla lezzet emen p\u00fcr\u00fczl\u00fc y\u00fczeyler olu\u015fturur.\nZencefil ve p\u0131rasan\u0131n ye\u015fil k\u0131sm\u0131, ilk k\u0131s\u0131k ate\u015fte pi\u015firme a\u015famas\u0131nda tendonlar\u0131n kokusunu bast\u0131ran aromatik malzemelerdir; \u00e7e\u015fnileri eklemeden \u00f6nce \u00e7\u0131kar\u0131l\u0131rlar.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/177834","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=177834"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/177834\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/174832"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=177834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=177834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=177834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}