{"id":184577,"title":"Kushikatsu – Osaka usul\u00fc pane \u015fi\u015fler","modified":"2026-10-05T16:31:14+02:00","plain":"\u0130nce panko ile kaplan\u0131p k\u0131zart\u0131lan, ard\u0131ndan koyu renkli ve ak\u0131\u015fkan bir sosa yaln\u0131zca bir kez bat\u0131r\u0131lan k\u00fc\u00e7\u00fck et, karides ve sebze \u015fi\u015fleri.\n\n\n\nBir tezg\u00e2h, buz gibi bir i\u00e7ecek ve k\u00fc\u00e7\u00fck partiler halinde gelen, h\u00e2l\u00e2 s\u0131cac\u0131k, alt\u0131n rengi \u015fi\u015fler. \n\n\n\nPane kaplamas\u0131 di\u015finizin alt\u0131nda \u00e7\u0131t\u0131rdar, i\u00e7indeki dana eti veya karides sululu\u011funu korur; koyu renkli, mayho\u015f ve hafif tatl\u0131 sos ise \u00e7\u0131t\u0131r kabu\u011fun her k\u0131vr\u0131m\u0131na yerle\u015fir. \u0130ki lokma aras\u0131nda bir par\u00e7a \u00e7i\u011f lahana a\u011fz\u0131n\u0131z\u0131 ferahlat\u0131r. Bir sonrakinin son olaca\u011f\u0131na s\u00f6z verir, sonra bir tane daha al\u0131rs\u0131n\u0131z.\n\n\n\nPanko ile yap\u0131lan bir ba\u015fka k\u0131zartma : Japon usul\u00fc pane kapl\u0131 iri karidesler, ebi fry\n\n\n\nKushikatsu nedir ?\n\n\n\nKushikatsu, Osaka'ya \u00f6zg\u00fc bir yemektir\u00a0: \u00e7ubuklara ge\u00e7irilen k\u00fc\u00e7\u00fck lokmalar, k\u0131zartma harc\u0131na bat\u0131r\u0131l\u0131r, \u00e7ok ince elenmi\u015f pankoya bulan\u0131r ve k\u0131sa s\u00fcrede k\u0131zart\u0131l\u0131r. \n\n\n\nHer \u015fi\u015fte yaln\u0131zca tek bir malzeme bulunur; bu da e\u015fit pi\u015fmesini sa\u011flar. \u015ei\u015fler, pane domuz pirzolalar\u0131n\u0131n yan\u0131nda sunulan koyu k\u0131vaml\u0131 tonkatsu sosundan daha hafif, Worcestershire bazl\u0131 ak\u0131\u015fkan bir sosa bat\u0131r\u0131l\u0131r. Sofrada tek bir kural vard\u0131r\u00a0: sosa bir kez bat\u0131r\u0131l\u0131r, asla iki kez de\u011fil.\n\n\n\nAd\u0131, yeme\u011fi tarif eder\u00a0: kushi \u00ab\u00a0\u015fi\u015f\u00a0\u00bb anlam\u0131na gelir; katsu ise Frans\u0131zca \u00ab\u00a0c\u00f4telette\u00a0\u00bb s\u00f6zc\u00fc\u011f\u00fcnden t\u00fcreyen \u0130ngilizce cutlet s\u00f6zc\u00fc\u011f\u00fcnden gelir. \n\n\n\nTokyo'da daha \u00e7ok kushiage ad\u0131 kullan\u0131l\u0131r\u00a0: ayn\u0131 \u015fi\u015fe farkl\u0131 malzemeler s\u0131rayla dizilir, ekmek k\u0131r\u0131nt\u0131lar\u0131 daha iri, sos ise daha koyu k\u0131vaml\u0131d\u0131r.\n\n\n\nShinsekai i\u015f\u00e7i mahallesinde do\u011fdu\n\n\n\nKushikatsu, 1920'lerin sonunda Osaka'n\u0131n i\u015f\u00e7ilerin ve d\u00f6k\u00fcmhane \u00e7al\u0131\u015fanlar\u0131n\u0131n ya\u015fad\u0131\u011f\u0131 Shinsekai mahallesinde ortaya \u00e7\u0131kar. \n\n\n\n1929'da Yoshie Hyakuno, Kushikatsu Daruma'y\u0131 a\u00e7ar ve burada ayakta, tek elle yenilen, ucuz ve doyurucu pane \u015fi\u015fler sunar. Ancak seyyar sat\u0131c\u0131 Yoshinobu Matsushita, daha 1926'da \u00ab\u00a0Nikatsu\u00a0\u00bb ad\u0131yla benzer bir yemek satt\u0131\u011f\u0131n\u0131 ileri s\u00fcr\u00fcyordu.\n\n\n\nBir \u015fi\u015f, tek malzeme\u00a0: bu kural mutfak a\u00e7\u0131s\u0131ndan oldu\u011fu kadar pratik a\u00e7\u0131dan da i\u015fe yar\u0131yordu. Par\u00e7alar e\u015fit \u015fekilde pi\u015fiyor, sat\u0131c\u0131 da tezg\u00e2hta b\u0131rak\u0131lan bo\u015f \u00e7ubuklar\u0131 sayarak hesab\u0131 \u00e7\u0131kar\u0131yordu. \n\n\n\nKushikatsu daha sonra takoyaki ve okonomiyaki ile birlikte Osaka'n\u0131n halk mutfa\u011f\u0131 B-ky\u016b gurume i\u00e7indeki yerini ald\u0131.\n\n\n\nNagoya'da pane pirzola, \u00fczerine miso sosu d\u00f6k\u00fclerek yenir : bu yeme\u011fin ad\u0131 miso katsu\n\n\n\nTezg\u00e2hta sos, ortak kullan\u0131lan paslanmaz \u00e7elik bir kapta bekler; bu y\u00fczden \u0131s\u0131r\u0131lm\u0131\u015f bir \u015fi\u015fi sosa yeniden bat\u0131rmak yasakt\u0131r. Bu kurala nido-zuke kinshi denir.\n\n\n\n S\u0131n\u0131rs\u0131z sunulan \u00e7i\u011f lahana, dama\u011f\u0131 ferahlat\u0131r ve biraz daha sos almak i\u00e7in ka\u015f\u0131k g\u00f6revi g\u00f6r\u00fcr. Covid-19'dan bu yana bir\u00e7ok i\u015fletme, ortak sos kab\u0131 yerine ki\u015fiye \u00f6zel \u015fi\u015feler kullanmaya ba\u015flad\u0131.\n\n\n\nKushikatsunun temel malzemeleri\n\n\n\n\n\n\n\n\u015ei\u015f malzemelerini diledi\u011finiz gibi se\u00e7ebilirsiniz : k\u00fcp do\u011franm\u0131\u015f dana eti ve tavuk but eti, \u00e7ubu\u011fun etraf\u0131na sar\u0131lm\u0131\u015f ince domuz eti dilimleri, karides, \u00e7eri domates, ku\u015fkonmaz, patl\u0131can, so\u011fan, kat\u0131 ha\u015flanm\u0131\u015f b\u0131ld\u0131rc\u0131n yumurtas\u0131 veya peynir dolgulu chikuwa. Her \u015fey k\u00fc\u00e7\u00fck par\u00e7alara kesilir. K\u00fc\u00e7\u00fck ve derli toplu bir \u015fi\u015f h\u0131zla k\u0131zar\u0131r, pane kaplamas\u0131 da \u00e7\u0131t\u0131r kal\u0131r.\n\n\n\nK\u0131zartma harc\u0131; un, yumurta, s\u00fct ve suyun yan\u0131 s\u0131ra harc\u0131 hafif ve yap\u0131\u015fkan hale getiren bir miktar rendelenmi\u015f Japon yam\u0131, yani yamaimo i\u00e7erir.\n\n\n\n Panko, kaplama \u00f6ncesinde elekten ge\u00e7irilir\u00a0: inceldik\u00e7e ince ve e\u015fit bir kabuk olu\u015fturur. Geleneksel tezg\u00e2hlarda k\u0131zartma i\u00e7in heddo ad\u0131 verilen dana i\u00e7 ya\u011f\u0131 kullan\u0131l\u0131r, ancak evde n\u00f6tr tatl\u0131 bir k\u0131zartma ya\u011f\u0131 da gayet uygundur.\n\n\n\nSosun temelini, alkol\u00fcn\u00fc u\u00e7urmak i\u00e7in \u0131s\u0131t\u0131lm\u0131\u015f k\u0131rm\u0131z\u0131 \u015farap olu\u015fturur. \u015earap bonito dashisi ile seyreltilir, bal ve zarame \u015fekeriyle tatland\u0131r\u0131l\u0131r; ard\u0131ndan Worcestershire sosu, biraz tonkatsu sosu ve ket\u00e7ap eklenir. Sos ak\u0131\u015fkan kal\u0131r ve iri par\u00e7alar halinde kesilmi\u015f \u00e7i\u011f ye\u015fil lahana ile birlikte iyice so\u011futulmu\u015f olarak servis edilir.\n\n\n\n\u0130yi bir kushikatsu i\u00e7in teknik ipu\u00e7lar\u0131\n\n\n\nBu kez \u0131zgarada pi\u015firilen bir ba\u015fka Japon \u015fi\u015fi : tavuklu tsukune\n\n\n\n15 cm'den k\u0131sa \u00e7ubuklar ve yakla\u015f\u0131k 20 g a\u011f\u0131rl\u0131\u011f\u0131nda lokmalar kullan\u0131n. \u015ei\u015fleri 170 \u00b0C'deki ya\u011fa atmadan hemen \u00f6nce, her seferinde yakla\u015f\u0131k onar adet olacak \u015fekilde paneleyin. Sebzeler i\u00e7in yakla\u015f\u0131k bir dakika, et i\u00e7in iki dakika hesaplay\u0131n.\n\n\n\nElenmi\u015f panko \u00e7abuk yanar. Her k\u0131zartma partisinden sonra k\u0131r\u0131nt\u0131lar\u0131 bir \u00e7ay s\u00fczgeciyle al\u0131n; aksi takdirde karar\u0131r ve sonraki \u015fi\u015flere ac\u0131 bir tat verirler. \u015ei\u015flerin ya\u011f\u0131n\u0131 tel \u0131zgara \u00fczerinde s\u00fczd\u00fcr\u00fcn ve so\u011futulmu\u015f sos ile lahana e\u015fli\u011finde hemen servis edin.\n\n\n\n\n\n\tKushikatsu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSauce (interdiction de tremper deux fois)80 ml k\u0131rm\u0131z\u0131 \u015farap300 ml Worcestershire sosu1 \u00e7ay ka\u015f\u0131\u011f\u0131 ket\u00e7ap1 yemek ka\u015f\u0131\u011f\u0131 tonkatsu sosu1 yemek ka\u015f\u0131\u011f\u0131 bal2 yemek ka\u015f\u0131\u011f\u0131 zarame \u015fekeri (yoksa esmer \u015feker)80 ml bonito dashisiP\u00e2te \u00e0 frire200 g bu\u011fday unu1 yumurta100 ml s\u00fct (tam ya\u011fl\u0131)100 ml su50 g Japon yam\u0131 ((yamaimo), rendelenmi\u015f)Garnitures au choixKiraz domates, ku\u015fkonmaz, patl\u0131can, so\u011fan (iste\u011fe g\u00f6re)S\u0131\u011f\u0131r eti (nuar veya \u00f6n kaburga), ince dilimlenmi\u015f domuz eti (komagire), tavuk budu, karides (iste\u011fe g\u00f6re)Kat\u0131 ha\u015flanm\u0131\u015f b\u0131ld\u0131rc\u0131n yumurtas\u0131, peynir dolgulu chikuwa (iste\u011fe g\u00f6re)Panko200 g pankoAutres ingr\u00e9dientsK\u0131zartma ya\u011f\u0131 (yeterli miktarda)Ye\u015fil lahana (iste\u011fe g\u00f6re)Tuz ve karabiber\t\n\t\n\t\tPankoyu bir s\u00fczgece d\u00f6k\u00fcn.\u0130nceltmek i\u00e7in s\u00fczgecin tellerine s\u00fcrterek eleyin.Alkol\u00fcn\u00fc u\u00e7urmak i\u00e7in k\u0131rm\u0131z\u0131 \u015farab\u0131 \u0131s\u0131t\u0131n.Bonito dashisini ekleyin.Bal\u0131 ve zarame \u015fekerini bu kar\u0131\u015f\u0131mda eritin.Sosun kalan malzemelerini ekleyin.Hafif\u00e7e kaynamaya b\u0131rak\u0131n.Tamamen so\u011fumaya b\u0131rak\u0131n.Yumurtay\u0131 \u00e7\u0131rp\u0131n.S\u00fct\u00fc ve suyu ekleyin.Kar\u0131\u015f\u0131m\u0131 unun \u00fczerine d\u00f6k\u00fcn ve topak kalmayana kadar kar\u0131\u015ft\u0131r\u0131n.Rendelenmi\u015f yam\u0131 ekleyip kar\u0131\u015ft\u0131r\u0131n.15 cm'den k\u0131sa tahta \u015fi\u015fler se\u00e7in.S\u0131\u011f\u0131r etini ve tavuk budunu 2 cm'lik k\u00fcpler halinde kesin.Her \u015fi\u015fe 3 k\u00fcp et dizin; \u015fi\u015f ba\u015f\u0131na miktar 20 g'dan biraz az olsun.\u015eekil vermek i\u00e7in \u015fi\u015fteki eti avucunuzda s\u0131k\u0131\u015ft\u0131r\u0131n.\u0130nce domuz eti dilimlerini dikkatlice yay\u0131n.\u00dczerlerine hafif\u00e7e tuz ve karabiber serpin.Dilimleri \u015fi\u015fin etraf\u0131na sar\u0131n.\u015eekil vermek i\u00e7in \u015fi\u015fteki eti avucunuzda s\u0131k\u0131\u015ft\u0131r\u0131n.Kiraz domateslerin saplar\u0131n\u0131 \u00e7\u0131kar\u0131n.Domatesleri \u015fi\u015flere dizin.Ard\u0131ndan k\u0131zart\u0131rken patlamalar\u0131n\u0131 \u00f6nlemek i\u00e7in ince u\u00e7lu bir aletle birka\u00e7 yerinden delin.Karideslerin kabuklar\u0131n\u0131 soyun ve bacaklar\u0131n\u0131 \u00e7\u0131kar\u0131n.Siyah ba\u011f\u0131rsaklar\u0131n\u0131 \u00e7\u0131kar\u0131n.Kuyruk u\u00e7lar\u0131n\u0131 keserek d\u00fczeltin.Karidesi d\u00fczle\u015ftirin ve kuyruk k\u0131sm\u0131ndan ba\u015flayarak \u015fi\u015fe ge\u00e7irin.Her chikuwa'y\u0131 enlemesine 5 par\u00e7aya kesin.\u0130\u00e7lerini peynirle doldurun.Her \u015fi\u015fe 2 par\u00e7a dizin.Lahanay\u0131 iri par\u00e7alar halinde kesin.Suyla durulay\u0131n.Her \u015fi\u015fi k\u0131zartma harc\u0131na bat\u0131r\u0131n.Fazla harc\u0131 s\u00fczd\u00fcr\u00fcn.\u015ei\u015fi pankonun i\u00e7ine g\u00f6merek kaplay\u0131n.K\u0131zartmaya ge\u00e7meden \u00f6nce yakla\u015f\u0131k on \u015fi\u015fi paneleyin.Ya\u011f\u0131 170 \u00b0C'ye \u0131s\u0131t\u0131n.Sebze \u015fi\u015flerini yakla\u015f\u0131k 1 dakika k\u0131zart\u0131n.Et \u015fi\u015flerini yakla\u015f\u0131k 2 dakika k\u0131zart\u0131n.\u015ei\u015fler iyice \u00e7\u0131t\u0131rla\u015f\u0131r \u00e7\u0131t\u0131rla\u015fmaz ya\u011fdan \u00e7\u0131kar\u0131p s\u00fczd\u00fcr\u00fcn.Bir tel \u0131zgaran\u0131n \u00fczerine koyun.Ya\u011flar\u0131 s\u00fcz\u00fcld\u00fckten sonra bir servis taba\u011f\u0131na dizin.Her k\u0131zartma partisinden sonra ya\u011fa d\u00f6k\u00fclen pankoyu bir \u00e7ay s\u00fczgeciyle toplay\u0131n; normal bir kevgir i\u00e7in fazla incedir.Yerken her \u015fi\u015fi sosa bolca bat\u0131r\u0131n.Lahanay\u0131 da sosa bat\u0131r\u0131n.\t\n\t\n\t\tEn \u00f6nemlisi, her \u015fi\u015fi k\u00fc\u00e7\u00fck tutmakt\u0131r. Geni\u015f malzemeler k\u00fc\u00e7\u00fck par\u00e7alara kesilip \u015fi\u015fin ucuna yerle\u015ftirilir, uzun malzemeler ise ince \u015feritler halinde kesilir; ama\u00e7, \u015fi\u015f ba\u015f\u0131na d\u00fc\u015fen miktar\u0131 azaltmakt\u0131r. Haz\u0131rlamas\u0131 daha uzun s\u00fcrer ama sonu\u00e7 \u00e7ok daha iyi olur: daha \u00e7abuk pi\u015fer, pane kaplamas\u0131 \u00e7\u0131t\u0131r kal\u0131r ve g\u00f6r\u00fcn\u00fcm\u00fc daha d\u00fczg\u00fcn olur.\nYa\u011fdaki k\u0131r\u0131nt\u0131lar\u0131 s\u0131k s\u0131k toplamak gerekir. Elenmi\u015f panko o kadar incedir ki \u00e7abuk yanar; kararm\u0131\u015f k\u0131r\u0131nt\u0131larla dolu ya\u011f da sonraki \u015fi\u015flerin hem tad\u0131n\u0131 hem g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc bozar.\nKullan\u0131lan Worcestershire sosunun markas\u0131, haz\u0131rlanan sosun tad\u0131n\u0131 belirgin bi\u00e7imde de\u011fi\u015ftirir.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/184577","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=184577"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/184577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/178117"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=184577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=184577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=184577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}