{"id":191745,"title":"Mizore Nabe – Rendelenmi\u015f Daikonlu Japon Tencere Yeme\u011fi","modified":"2026-10-13T23:22:33+02:00","plain":"Berrak dashi suyunda istiridye, k\u0131zarm\u0131\u015f somon ve morina, mochi, ipeksi tofu ve rendelenmi\u015f daikonla haz\u0131rlanan bir Japon k\u0131\u015f nabesi.\n\n\n\nHava so\u011fuk, ak\u015fam erkenden \u00e7\u00f6k\u00fcyor ve masan\u0131n ortas\u0131nda duman\u0131 t\u00fcten bir tencereden daha i\u015ftah a\u00e7\u0131c\u0131 bir \u015fey yok. Mizore nabede rendelenmi\u015f daikon, berrak dashi suyunda eriyen kar gibi da\u011f\u0131larak istiridyelerin, ipeksi tofunun ve alt\u0131n rengi k\u0131zarm\u0131\u015f mochilerin etraf\u0131n\u0131 sar\u0131yor. \n\n\n\nK\u0131zarm\u0131\u015f somon ve morina, yeme\u011fin suyunu \u00e7ekmeden \u00f6nce \u00e7\u0131t\u0131rl\u0131\u011f\u0131n\u0131 bir s\u00fcre koruyor. K\u00e2seye eklenen bir par\u00e7a yuzu kosho ile d\u0131\u015far\u0131daki havay\u0131 unutuyorsunuz.\n\n\n\nSofrada payla\u015f\u0131lacak bir ba\u015fka k\u0131\u015f yeme\u011fi : soya s\u00fctl\u00fc t\u014dny\u016b nabe\n\n\n\nMizore Nabe Nedir ?\n\n\n\nMizore nabe (\u307f\u305e\u308c\u934b), donabe ad\u0131 verilen toprak tencerede pi\u015firilen ve sofrada payla\u015f\u0131lan bir Japon k\u0131\u015f nabesidir. Temelini kombu ve katsuobushi ile haz\u0131rlanan berrak bir dashi olu\u015fturur. Bu su, sake, mirin, tuz ve rengini koyula\u015ft\u0131rmadan tuzluluk veren a\u00e7\u0131k renkli soya sosuyla (usukuchi) tatland\u0131r\u0131l\u0131r. \n\n\n\nBu suda \u00f6nce havu\u00e7, Japon p\u0131rasas\u0131, \u015fitake ve shimeji mantarlar\u0131, ard\u0131ndan tofu, k\u0131zarm\u0131\u015f bal\u0131k, mochi, istiridye ve rendelenmi\u015f daikon pi\u015firilir. Bu \u00e7e\u015fidinde miso, domuz eti veya tavuk bulunmaz.\n\n\n\nMizore, Japoncada k\u0131\u015f g\u00fcnlerinde ya\u011fan ya\u011fmur ve kar kar\u0131\u015f\u0131m\u0131n\u0131, yani sulu kar\u0131 ifade eder. Rendelenmi\u015f daikon hafif\u00e7e \u0131s\u0131nd\u0131\u011f\u0131nda yar\u0131 saydamla\u015f\u0131r ve yeme\u011fin suyunda eriyen kar taneleri gibi y\u00fczer.\n\n\n\nKarl\u0131 K\u0131\u015flarda Do\u011fan Bir Tencere Yeme\u011fi\n\n\n\nMizore nabenin tam olarak nerede ortaya \u00e7\u0131kt\u0131\u011f\u0131 bilinmiyor. Genellikle Japon Denizi k\u0131y\u0131s\u0131ndaki Ishikawa prefekt\u00f6rl\u00fc\u011f\u00fcyle ili\u015fkilendirilir. Burada k\u0131\u015flar bol karl\u0131 ge\u00e7er, bal\u0131k ve istiridye ise y\u00f6resel \u00fcr\u00fcnler aras\u0131ndad\u0131r.\n\n\n\nRendelenmi\u015f daikonun so\u011fuk h\u00e2li : oroshi soba\n\n\n\nAd\u0131, Japon mutfa\u011f\u0131ndaki bir gelene\u011fi yans\u0131t\u0131r\u00a0: mevsimi taba\u011fa ta\u015f\u0131mak. Rendelenmi\u015f daikonun eriyen kar\u0131 \u00e7a\u011fr\u0131\u015ft\u0131rd\u0131\u011f\u0131 yemeklerin adlar\u0131, mizore-ni (k\u0131s\u0131k ate\u015fte pi\u015firilmi\u015f) veya mizore-ae (\u00e7e\u015fnilendirilmi\u015f) \u00f6rneklerinde oldu\u011fu gibi mizore \u00f6n ekiyle ba\u015flar. \n\n\n\nDaikonun suyu daha fazla s\u00fcz\u00fcl\u00fcp pi\u015firmenin sonunda yeme\u011fin \u00fczerine kondu\u011funda, buna genellikle yukimi nabe, yani \u201c\u00a0kar\u0131 seyretmek i\u00e7in\u00a0\u201d nabe denir. Ancak g\u00fcnl\u00fck kullan\u0131mda bu iki ad birbirine kar\u0131\u015f\u0131r.\n\n\n\nDonabe masan\u0131n ortas\u0131na yerle\u015ftirilir ve herkes k\u00e2sesine yeme\u011fin suyundan, bal\u0131ktan, tofudan ve mantarlardan al\u0131r. \n\n\n\nRendelenmi\u015f daikonun geleneksel olarak sindirimi kolayla\u015ft\u0131rd\u0131\u011f\u0131na inan\u0131l\u0131r; k\u0131zarm\u0131\u015f bal\u0131k ve mochinin yan\u0131nda yer almas\u0131n\u0131n nedeni de budur. Yemek shime ile son bulur\u00a0: sofrada ge\u00e7en s\u00fcre boyunca lezzeti yo\u011funla\u015fan kalan suda udon pi\u015firilir.\n\n\n\nMizore Nabenin Temel Malzemeleri\n\n\n\n\n\n\n\n\u0130stiridyeler tuzlan\u0131r, durulan\u0131r ve yaln\u0131zca biraz s\u0131k\u0131la\u015fmalar\u0131 i\u00e7in birka\u00e7 saniye kaynar suya dald\u0131r\u0131l\u0131r. Somon ve morina tuzlan\u0131p durulan\u0131r, zencefil suyuyla tatland\u0131r\u0131l\u0131r ve ince bir kat patates ni\u015fastas\u0131na (katakuriko) bulanarak k\u0131zart\u0131l\u0131r. \n\n\n\nYap\u0131\u015fkan pirin\u00e7ten yap\u0131lan dikd\u00f6rtgen bloklar olan kirimochiler, kabarana kadar k\u0131zart\u0131l\u0131r, ard\u0131ndan yeme\u011fin suyunda yumu\u015fay\u0131p a\u011f\u0131zda da\u011f\u0131l\u0131r. \u0130peksi tofu, bu k\u0131zarm\u0131\u015f malzemeleri yumu\u015fak bir lezzetle dengeler.\n\n\n\nSebzelere gelince, havu\u00e7 ak\u00e7aa\u011fa\u00e7 yapra\u011f\u0131 \u015feklinde kesilir, \u015fitake mantarlar\u0131n\u0131n \u00fczerine ise \u00e7arp\u0131 \u015feklinde \u00e7izikler at\u0131l\u0131r. Japon p\u0131rasas\u0131n\u0131n (naganegi) tad\u0131 Avrupa p\u0131rasas\u0131na g\u00f6re daha hafiftir. Maydanozu and\u0131ran taze bir Japon otu olan seri en son eklenir; yerine su teresi de rahatl\u0131kla kullan\u0131labilir.\n\n\n\nBerrak sulu bir ba\u015fka nabe, bu kez tavuklu : mizutaki\n\n\n\nYeme\u011fe karakterini veren rendelenmi\u015f daikondur. Tencereye tofu, bal\u0131k ve istiridyelerle birlikte eklenir; dokusunu ve hafif tatl\u0131l\u0131\u011f\u0131n\u0131 korumas\u0131 i\u00e7in yaln\u0131zca k\u0131sa bir s\u00fcre \u0131s\u0131t\u0131lmal\u0131d\u0131r. Sofrada herkes k\u00e2sesini yuzu kosho, shichimi togarashi ve yuzu kabu\u011fu rendesiyle tatland\u0131r\u0131r.\n\n\n\n\u0130yi Bir Mizore Nabe \u0130\u00e7in Teknik \u0130pu\u00e7lar\u0131\n\n\n\nYeme\u011fin suyunun a\u00e7\u0131k rengini koruyun\u00a0: a\u00e7\u0131k renkli soya sosu, rengini de\u011fi\u015ftirmeden lezzet verir. Haz\u0131r dashi i\u015finizi g\u00f6rse de en duru lezzeti ev yap\u0131m\u0131 dashi sa\u011flar. \n\n\n\nRendelenmi\u015f daikonu en son ekleyin ve su yeniden kaynamaya ba\u015flar ba\u015flamaz oca\u011f\u0131 kapat\u0131n. Shime i\u00e7in, yeme\u011fin suyu fazla azalm\u0131\u015fsa biraz dashi ekleyerek seyreltin ve udonlar\u0131 eklemeden \u00f6nce biraz a\u00e7\u0131k renkli soya sosu ve mirinle lezzetini ayarlay\u0131n.\n\n\n\n\n\n\tOtantik Mizore Nabe\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDashi (kombu ve palamut suyu)1 L su4 par\u00e7a kombu (5 cm x 5 cm boyutlar\u0131nda)20 g palamut rendesi (kurutulmu\u015f (katsuobushi))Nabe Suyu500 ml dashi (yukar\u0131daki kombu ve palamut suyu)1 yemek ka\u015f\u0131\u011f\u0131 sake1 yemek ka\u015f\u0131\u011f\u0131 mirin0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz2 yemek ka\u015f\u0131\u011f\u0131 soya sosu (a\u00e7\u0131k renkli)Bal\u0131k ve Deniz \u00dcr\u00fcnleri4 iri istiridye1 fileto somon (tuzlanmam\u0131\u015f)1 fileto morina (tuzlanmam\u0131\u015f)tuz (bal\u0131k ve istiridyeler i\u00e7in)1 par\u00e7a zencefilpatates ni\u015fastas\u0131 ((katakuriko), bulamak i\u00e7in)k\u0131zartmal\u0131k ya\u011fSebzeler ve Eri\u015fteler5 yuvarlak dilim havu\u00e7 (3 mm kal\u0131nl\u0131\u011f\u0131nda)1 p\u0131rasa (Japon (naganegi))3 \u015fitake mantar\u0131 (taze)50 g shimeji mantar\u013160 g seri ((Japon maydanozu), veya su teresi)300 g daikon (rendelenmi\u015f)150 g tofu (ipeksi, yani 0.5 blok)2 mochi ((pirin\u00e7 kekleri, kirimochi))1 paket udon (dondurulmu\u015f veya \u00f6nceden pi\u015firilmi\u015f)\u00c7e\u015fnileryuzu kosho1 yuzu (yaln\u0131zca kabu\u011fu)shichimi togarashi\t\n\t\n\t\tDashiKombuyu suda yakla\u015f\u0131k 30 dakika bekletin.Kombu suyunun bulundu\u011fu tencereye palamut rendesini ekleyin.Orta ate\u015fte \u0131s\u0131t\u0131n.Kaynamaya ba\u015flay\u0131nca y\u00fczeydeki k\u00f6p\u00fc\u011f\u00fc al\u0131n.Ate\u015fi k\u0131s\u0131n ve 5 dakika demlendirin.Oca\u011f\u0131 kapat\u0131n ve i\u00e7ine ka\u011f\u0131t havlu serilmi\u015f bir s\u00fczge\u00e7ten s\u00fcz\u00fcn.Yo\u011fun lezzetli bir dashi elde etmek i\u00e7in palamut rendesini iyice s\u0131k\u0131n.Haz\u0131rl\u0131kHavucu 3 mm kal\u0131nl\u0131\u011f\u0131nda 5 yuvarlak dilim halinde kesin, ard\u0131ndan dilimlere ak\u00e7aa\u011fa\u00e7 yapra\u011f\u0131 \u015fekli verin.P\u0131rasadan 4 cm uzunlu\u011funda 6 par\u00e7a kesin, kalan\u0131n\u0131 ise 7 ila 8 mm kal\u0131nl\u0131\u011f\u0131nda verev do\u011fray\u0131n. Verev do\u011franm\u0131\u015f p\u0131rasay\u0131 udon i\u00e7in ay\u0131r\u0131n.\u015eitake mantarlar\u0131n\u0131n saplar\u0131n\u0131 \u00e7\u0131kar\u0131n ve \u015fapkalar\u0131n\u0131n \u00fczerine \u00e7apraz \u00e7izikler at\u0131n.Shimeji mantarlar\u0131n\u0131n dip k\u0131sm\u0131n\u0131 kesin ve k\u00fc\u00e7\u00fck demetlere ay\u0131r\u0131n.Seriyi 7 cm uzunlu\u011funda do\u011fray\u0131n.\u0130peksi tofuyu 4 par\u00e7aya kesin.Mochileri ikiye kesin.Yuzunun kabu\u011funu incecik soyun, beyaz k\u0131sm\u0131n\u0131 \u00e7\u0131kar\u0131n, kabu\u011fu ince \u015feritler halinde kesin ve ard\u0131ndan k\u0131y\u0131n.Daikonu rendeleyin.\u0130stiridyelere yakla\u015f\u0131k 1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz serpin, ard\u0131ndan nazik\u00e7e ve h\u0131zl\u0131ca kar\u0131\u015ft\u0131r\u0131n.Akan suyun alt\u0131nda durulay\u0131n ve bir s\u00fczge\u00e7te s\u00fczd\u00fcr\u00fcn.S\u00fczgeci kaynar suya dald\u0131r\u0131n ve istiridyeleri yemek \u00e7ubuklar\u0131yla nazik\u00e7e kar\u0131\u015ft\u0131r\u0131n.Yakla\u015f\u0131k 10 saniye sonra, \u015fi\u015ftiklerinde hemen \u00e7\u0131kar\u0131n.Somon ve morinan\u0131n iki taraf\u0131n\u0131 da tuzlay\u0131n, hafif\u00e7e bast\u0131r\u0131n ve y\u00fczeyleri nemlenene kadar 20 dakika bekletin.Kokusunu gidermek i\u00e7in bol suyla durulay\u0131n, ard\u0131ndan ka\u011f\u0131t havluyla iyice kurulay\u0131n.Somonu verev keserek 4 par\u00e7aya ay\u0131r\u0131n, morinay\u0131 da ayn\u0131 \u015fekilde kesin.Zencefili rendeleyin ve suyunu bal\u0131klar\u0131n her yerine gelecek \u015fekilde \u00fczerlerine gezdirin.K\u0131zartmaBir tavaya yakla\u015f\u0131k 1 cm y\u00fcksekli\u011finde ya\u011f koyun ve 170\u00b0C'ye \u0131s\u0131t\u0131n.Mochileri \u00e7evirerek her taraflar\u0131 alt\u0131n rengini alana kadar k\u0131zart\u0131n.Hafif\u00e7e \u015fi\u015ftiklerinde ya\u011fdan al\u0131p s\u00fczd\u00fcr\u00fcn.Somonu patates ni\u015fastas\u0131na bulay\u0131n ve hafif\u00e7e vurarak fazlas\u0131n\u0131 silkeleyin.170\u00b0C'de k\u0131zart\u0131n, di\u011fer taraf\u0131n\u0131 \u00e7evirin ve alt\u0131n rengini al\u0131nca ka\u011f\u0131t havlu \u00fczerine al\u0131p ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcn.Ni\u015fastaya bulanm\u0131\u015f morinay\u0131 da ayn\u0131 \u015fekilde k\u0131zart\u0131n, di\u011fer taraf\u0131n\u0131 \u00e7evirin ve ya\u011f\u0131n\u0131 s\u00fczd\u00fcr\u00fcn.NabeDashiyi bir donabeye (toprak tencere) d\u00f6k\u00fcn ve \u0131s\u0131t\u0131n.Kaynamaya ba\u015flay\u0131nca sake, mirin, tuz ve a\u00e7\u0131k renkli soya sosunu ekleyip kar\u0131\u015ft\u0131r\u0131n.Havucu, p\u0131rasa par\u00e7alar\u0131n\u0131, \u015fitake ve shimeji mantarlar\u0131n\u0131 ekleyin.1 ila 2 dakika pi\u015firin.Rendelenmi\u015f daikonu, tofuyu, k\u0131zarm\u0131\u015f somon ve morinay\u0131, mochileri ve istiridyeleri ekleyin.Yeniden kaynamaya ba\u015flay\u0131nca y\u00fczeydeki k\u00f6p\u00fc\u011f\u00fc al\u0131n.Son olarak seriyi ekleyin.Rendelenmi\u015f daikonu fazla pi\u015firmeyin, \u0131s\u0131yla niteliklerini h\u0131zla kaybeder.Ki\u015fiye \u00f6zel kaselerde servis edin.Son A\u015fama (Udon)Kalan yeme\u011fin suyuna udonlar\u0131 ekleyin.Suyu \u00e7ok azalm\u0131\u015fsa biraz dashi ekleyin.Biraz a\u00e7\u0131k renkli soya sosu ve mirinle lezzetini ayarlay\u0131n.Ay\u0131rd\u0131\u011f\u0131n\u0131z verev do\u011franm\u0131\u015f p\u0131rasay\u0131 ekleyin ve eri\u015fteleri yemek \u00e7ubuklar\u0131yla birbirinden ay\u0131r\u0131n.\u00c7e\u015fnilerle servis edin: yuzu kosho, shichimi ve yuzu kabu\u011fu.\t\n\t\n\t\t\"Mizore\" Japoncada erimi\u015f kar anlam\u0131na gelir: yeme\u011fin suyunda eriyen rendelenmi\u015f daikon kar\u0131 and\u0131r\u0131r, yeme\u011fin ad\u0131 da buradan gelir.\nRendelenmi\u015f daikon pi\u015ferken besin de\u011ferini h\u0131zla kaybeder. En son ekleyin ve yaln\u0131zca k\u0131sa bir s\u00fcre \u0131s\u0131t\u0131n.\nKombu ve palamut yoksa haz\u0131r dashi de kullanabilirsiniz.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191745","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=191745"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/191745\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/191668"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=191745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=191745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=191745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}