{"id":186514,"title":"Misolu patl\u0131can","modified":"2026-10-06T09:05:13+02:00","plain":"Beyaz miso, sar\u0131msak, zencefil ve misket limonlu sosla kaplanm\u0131\u015f, a\u011f\u0131zda eriyen patl\u0131can par\u00e7alar\u0131.\n\n\n\nPatl\u0131can par\u00e7alar\u0131 tavada k\u0131zar\u0131r, tam gerekti\u011fi kadar ya\u011f \u00e7eker, ard\u0131ndan beyaz miso, sar\u0131msak ve zencefilli sosla kaplan\u0131r. Misket limonu yeme\u011fe canl\u0131l\u0131k katar; iki damla bal\u0131k sosu ise di\u011fer tatlar\u0131 bast\u0131rmadan umamiyi g\u00fc\u00e7lendirir. Tek ki\u015filik, a\u011f\u0131zda eriyen dokusu ve parlak sosuyla d\u00fc\u015f\u00fck karbonhidratl\u0131 olacak \u015fekilde tasarlanm\u0131\u015f bu yemek i\u00e7in toplam 30 dakika ay\u0131r\u0131n. Bu tarifi keto yemeklerim aras\u0131nda bulabilirsiniz.\n\n\n\nMisolu patl\u0131can nedir?\n\n\n\nMisolu patl\u0131can, tuzlu ve yo\u011fun lezzetli fermente bir \u00e7e\u015fni olan miso ile haz\u0131rlanan sosla kaplanm\u0131\u015f patl\u0131can par\u00e7alar\u0131ndan olu\u015fur. Sosun temelini beyaz miso olu\u015fturur: biraz suyla a\u00e7\u0131l\u0131r, soya sosu, tamari veya Hindistan cevizi amino sosuyla kar\u0131\u015ft\u0131r\u0131l\u0131r, ard\u0131ndan yumu\u015fac\u0131k olmu\u015f patl\u0131canlar\u0131n \u00fczerini kaplar.\n\n\n\nEzilmi\u015f sar\u0131msak lezzete derinlik, rendelenmi\u015f zencefil ise limonsu bir s\u0131cakl\u0131k katar; misket limonu suyu da yeme\u011fin fazla a\u011f\u0131r hissedilmesini \u00f6nler. Az miktarda kullan\u0131lan bal\u0131k sosu, belirgin bir bal\u0131k tad\u0131 vermeden lezzetleri yo\u011funla\u015ft\u0131r\u0131r. Sos ak\u0131\u015fkanl\u0131\u011f\u0131n\u0131 korumal\u0131; par\u00e7alara tutunacak kadar k\u0131vaml\u0131, macunla\u015fmayacak kadar da ak\u0131c\u0131 olmal\u0131d\u0131r.\n\n\n\nBenzer bir tarif: K\u0131rm\u0131z\u0131 \u015farapta a\u011f\u0131r ate\u015fte pi\u015firilmi\u015f dana eti.\n\n\n\nMiso patl\u0131cana neden bu kadar yak\u0131\u015f\u0131r?\n\n\n\nMiso tuzluluk, umami ve fermantasyon aromas\u0131 katar. Tavada pi\u015firildi\u011finde, zaten k\u0131zarm\u0131\u015f olan patl\u0131can\u0131n lezzetini daha da belirginle\u015ftirir. Olduk\u00e7a emici olan patl\u0131can\u0131n i\u00e7 k\u0131sm\u0131 ya\u011f\u0131, pi\u015firme s\u0131ras\u0131nda a\u00e7\u0131\u011fa \u00e7\u0131kan \u00f6z sular\u0131 ve \u00e7e\u015fnileri i\u00e7ine \u00e7eker, ard\u0131ndan bunlar\u0131 yumu\u015fac\u0131k bir dokuyla sunar.\n\n\n\nPar\u00e7alar halinde tavada pi\u015firilen bu versiyon h\u0131zl\u0131ca haz\u0131rlan\u0131r. Ama\u00e7 basit: uzun s\u00fcre pi\u015firmeden a\u011f\u0131zda eriyen bir patl\u0131can, her yan\u0131na e\u015fit da\u011f\u0131lm\u0131\u015f bir sos ve belirgin bir umami lezzeti elde etmek. Patl\u0131can ile misonun uyumu temel al\u0131n\u0131r; sar\u0131msak, zencefil, misket limonu ve iste\u011fe g\u00f6re bir miktar \u015fekersiz bal\u0131k sosu bu uyumu tamamlar.\n\n\n\nTemel malzemeler\n\n\n\nYeme\u011fin temelini patl\u0131can olu\u015fturur: ya\u011fda k\u0131zar\u0131r, ard\u0131ndan su ve \u00e7e\u015fnilerle yumu\u015far, i\u00e7 k\u0131sm\u0131 da misolu sosu emer. Pi\u015firme ba\u015flad\u0131ktan sonra eklenen iki di\u015f ezilmi\u015f sar\u0131msak, yanmadan aroma verir. Rendelenmi\u015f taze zencefil, patl\u0131can\u0131n yumu\u015fak lezzetini dengeleyen canl\u0131, neredeyse biberimsi bir s\u0131cakl\u0131k katar.\n\n\n\nAyn\u0131 tarzda ba\u015fka bir tarif: Tay usul\u00fc tavuklu k\u00f6ri.\n\n\n\nHem yumu\u015fak hem de tuzlu, fermente bir lezzet i\u00e7in bir yemek ka\u015f\u0131\u011f\u0131 beyaz miso yeterlidir. Bir yemek ka\u015f\u0131\u011f\u0131 soya sosu veya tamari tuzlulu\u011fu ve umamiyi g\u00fc\u00e7lendirir; Hindistan cevizi amino sosu ise daha yumu\u015fak bir tat profiliyle soya sosunun yerini al\u0131r. Gl\u00fctensiz bir yemek i\u00e7in sertifikal\u0131 bir tamari se\u00e7in ve di\u011fer \u00e7e\u015fnilerin etiketlerini kontrol edin.\n\n\n\nMisket limonu suyu, sosu hafifleten ek\u015fi bir kar\u015f\u0131tl\u0131k yarat\u0131r. En fazla iki veya \u00fc\u00e7 damla \u015fekersiz bal\u0131k sosu lezzeti yo\u011funla\u015ft\u0131r\u0131r; bunu kullanmazsan\u0131z bitkisel bir versiyon elde edersiniz. Su, pi\u015firmeyi tamamlar ve \u00e7e\u015fnileri malzemelerin \u00fczerini kaplayan bir sosa d\u00f6n\u00fc\u015ft\u00fcr\u00fcr; avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 k\u0131zartmay\u0131 sa\u011flar. Patl\u0131can ya\u011f\u0131 h\u0131zla emdi\u011fi i\u00e7in ya\u011f\u0131 azar azar ekleyin.\n\n\n\nAyn\u0131 konuda: Sayur buncis.\n\n\n\nPi\u015firme ipu\u00e7lar\u0131 ve servis\n\n\n\nPi\u015firme, tavada iki a\u015famada yap\u0131l\u0131r. Par\u00e7alar halinde do\u011franm\u0131\u015f patl\u0131can \u00f6nce bolca ya\u011fda sotelenir: kabu\u011fu hafif\u00e7e k\u0131zar\u0131r, kesilmi\u015f y\u00fczeyleri alt\u0131n rengini al\u0131r, i\u00e7 k\u0131sm\u0131 yumu\u015far ve ya\u011f\u0131n bir b\u00f6l\u00fcm\u00fcn\u00fc emer. \u0130yice renk al\u0131nca tavaya sar\u0131msak ve zencefil eklenir; ard\u0131ndan biraz su, misket limonu, miso, soya sosu veya tamari ve birka\u00e7 damla bal\u0131k sosuyla sos haz\u0131rlan\u0131r. Sosun parlakl\u0131\u011f\u0131n\u0131 korumak i\u00e7in azar azar su ekleyerek hafif\u00e7e kaynatarak pi\u015firmeyi tamamlay\u0131n.\n\n\n\nBenzer yemekleri d\u00fc\u015f\u00fck karbonhidratl\u0131 tariflerim aras\u0131nda bulabilirsiniz.\n\n\n\nBu patl\u0131canlar\u0131 kendi sosuyla, az \u00e7e\u015fnilendirilmi\u015f bal\u0131k, k\u00fcmes hayvan\u0131 eti veya tofu yan\u0131nda servis edin; karbonhidrat\u0131 d\u00fc\u015f\u00fck tutmak i\u00e7in ye\u015fil sebzeler veya rendelenmi\u015f karnabaharla tamamlay\u0131n. Porsiyon ba\u015f\u0131na 290 kalori hesaplay\u0131n; net karbonhidrat bilgisi bulunmad\u0131\u011f\u0131ndan bu yeme\u011fi kesin olarak ketojenik diye tan\u0131tmamak daha do\u011fru olur. Japon mutfa\u011f\u0131 \u00e7izgisinde, misolu somon veya miso \u00e7orbas\u0131 yan\u0131nda da sunulabilir.\n\n\n\n\n\n\tMisolu patl\u0131can\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 patl\u0131can2 di\u015f sar\u0131msak1 k\u00fc\u00e7\u00fck par\u00e7a taze zencefil1 misket limonu (suyu)1 yemek ka\u015f\u0131\u011f\u0131 beyaz miso (glutensiz)1 yemek ka\u015f\u0131\u011f\u0131 soya sosu veya tamari (veya soya i\u00e7ermeyen bir alternatif i\u00e7in 1 yemek ka\u015f\u0131\u011f\u0131 Hindistan cevizi amino sosu)2 damla bal\u0131k sosu (\u015fekersiz, bal\u0131ks\u0131z bir versiyon i\u00e7in kullanmay\u0131n)subirka\u00e7 bol gezdirim avokado ya\u011f\u0131, hafif aromal\u0131 zeytinya\u011f\u0131 veya y\u00fcksek oleik asitli ay\u00e7i\u00e7ek ya\u011f\u0131 (pi\u015firmek i\u00e7in)\t\n\t\n\t\tPatl\u0131can\u0131 y\u0131kay\u0131n, par\u00e7alara ay\u0131r\u0131n ve tavaya bolca ya\u011f gezdirerek soteleyin. Gerekirse ya\u011f ekleyin.Sar\u0131msa\u011f\u0131 ezin, zencefili rendeleyin. Yakla\u015f\u0131k 10 dakika sonra tavaya ekleyin ve yakla\u015f\u0131k 5 dakika daha soteleyin.Biraz su ve misket limonu suyu ekleyin. Ard\u0131ndan misoyu ve soya sosunu ekleyin. Son olarak birka\u00e7 damla bal\u0131k sosu ekleyin. \u00c7ok fazla olmas\u0131n! K\u0131s\u0131k ate\u015fte 5 ila 10 dakika daha pi\u015firin. Gerekirse pi\u015firme s\u0131ras\u0131nda azar azar su ekleyin.\t\n\t\n\t\tEkipman: PFAS i\u00e7ermeyen k\u00fc\u00e7\u00fck tava, sar\u0131msak ezici, rende.\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186514","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=186514"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/186514\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/184704"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=186514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=186514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=186514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}