{"id":196186,"title":"Sukiyaki","modified":"2026-10-31T16:51:13+01:00","plain":"Autentick\u00e9 japonsk\u00e9 sukiyaki, v n\u011bm\u017e se hov\u011bz\u00ed nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky a zelenina zvolna va\u0159\u00ed ve sladkoslan\u00e9 om\u00e1\u010dce warishita\n\n\n\nMramorovan\u00e9 hov\u011bz\u00ed p\u0159i dotyku s rozp\u00e1len\u00fdm \u017eelezem zasy\u010d\u00ed. Cukr po okraj\u00edch hn\u011bdne a v\u016fn\u011b s\u00f3jov\u00e9 om\u00e1\u010dky se m\u00eds\u00ed s p\u00e1rou stoupaj\u00edc\u00ed z hrnce. Sukiyaki se p\u0159ipravuje p\u0159\u00edmo u stolu a spole\u010dn\u011b vychutn\u00e1v\u00e1 sousto po soustu. Jednotliv\u00e9 \u00fakony, po\u0159ad\u00ed p\u0159\u00edpravy i nam\u00e1\u010den\u00ed do vejce jsou ned\u00edlnou sou\u010d\u00e1st\u00ed tohoto pokrmu.\n\n\n\nDal\u0161\u00ed legend\u00e1rn\u00ed japonsk\u00fd pokrm z jednoho hrnce: chanko nabe z\u00e1pasn\u00edk\u016f sum\u00f3\n\n\n\nCo je sukiyaki?\n\n\n\nN\u00e1zev odkazuje na venkovskou kuchyni: suki ozna\u010duje radlici pluhu nebo r\u00fd\u010d, zat\u00edmco yaki znamen\u00e1 grilovat nebo zprudka op\u00e9kat. P\u0159ipom\u00edn\u00e1 tak p\u0159\u00edpravu j\u00eddla pod \u0161ir\u00fdm nebem na okraji pol\u00ed, p\u0159\u00edmo na \u017eeleze, d\u00e1vno p\u0159edt\u00edm, ne\u017e se sukiyaki zabydlelo v restaurac\u00edch a rodinn\u00fdch j\u00eddeln\u00e1ch.\n\n\n\nVe sv\u00e9 dne\u0161n\u00ed autentick\u00e9 podob\u011b je sukiyaki japonsk\u00e9 nabemono p\u0159ipravovan\u00e9 u stolu. Spojuje tenk\u00e9 pl\u00e1tky masa, naganegi, shungiku, shiitake, yaki-dofu, shirataki a sladkoslan\u00e9 dochucen\u00ed na b\u00e1zi s\u00f3jov\u00e9 om\u00e1\u010dky. \n\n\n\nNa v\u00fdchod\u011b Japonska m\u00e1 toto dochucen\u00ed nej\u010dast\u011bji podobu om\u00e1\u010dky warishita, p\u0159ipraven\u00e9 ze s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu, sak\u00e9, cukru a dashi, kter\u00e9 se obvykle va\u0159\u00ed z \u0159asy kombu a vlo\u010dek bonita. Ka\u017ed\u00fd stolovn\u00edk m\u00e1 tradi\u010dn\u011b po ruce misku s roz\u0161lehan\u00fdm syrov\u00fdm vejcem.\n\n\n\nM\u00e1te chu\u0165 grilovat jinak? Teppanyaki posouv\u00e1 p\u0159\u00edpravu na rozp\u00e1len\u00e9 plotn\u011b je\u0161t\u011b d\u00e1l\n\n\n\nStejn\u011b d\u016fle\u017eit\u00e9 je \u0159\u00edci, co sukiyaki nen\u00ed: nejde o pokrm ochucen\u00fd chilli, o nudlovou pol\u00e9vku pod\u00e1vanou v jednotliv\u00fdch porc\u00edch ani o thajsk\u00e9 \u201esuki\u201c s \u010dervenou chilli om\u00e1\u010dkou s \u010desnekem. V dne\u0161n\u00edm autentick\u00e9m pojet\u00ed nejde ani o obecn\u00e9 ozna\u010den\u00ed pokrm\u016f z jednoho hrnce s vep\u0159ov\u00fdm, ku\u0159ec\u00edm \u010di mo\u0159sk\u00fdmi plody.\n\n\n\nPokud hled\u00e1te prav\u00fd ku\u0159ec\u00ed pokrm z jednoho hrnce, je tu mizutaki, japonsk\u00e9 dr\u016fbe\u017e\u00ed fondue.\n\n\n\nOd radlice pluhu ke stolu v obdob\u00ed Meid\u017ei\n\n\n\nHistorie sukiyaki za\u010d\u00edn\u00e1 u omezen\u00ed, kter\u00e1 dlouho prov\u00e1zela konzumaci masa. Po stalet\u00ed odrazoval Japonce od poj\u00edd\u00e1n\u00ed \u010dty\u0159noh\u00fdch zv\u00ed\u0159at vliv buddhismu i c\u00edsa\u0159sk\u00e1 na\u0159\u00edzen\u00ed. \n\n\n\nMaso z j\u00eddeln\u00ed\u010dku zcela nezmizelo, jeho konzumace v\u0161ak z\u016fst\u00e1vala omezen\u00e1: slou\u017eilo jako l\u00e9k, op\u00e9kalo se venku nebo se p\u0159ipravovalo daleko od dom\u00e1c\u00edho ohni\u0161t\u011b. Podle jednoho z p\u0159\u00edb\u011bh\u016f o p\u016fvodu tohoto pokrmu op\u00e9kali zem\u011bd\u011bl\u0161t\u00ed d\u011bln\u00edci venku zv\u011b\u0159inu, ryby nebo vz\u00e1cn\u011bji hov\u011bz\u00ed na \u0161irok\u00e9 ploch\u00e9 \u017eelezn\u00e9 \u010depeli n\u00e1stroje suki. \n\n\n\nGyudon, p\u0159\u00edm\u00fd d\u011bdic zvolna va\u0159en\u00e9ho hov\u011bz\u00edho z obdob\u00ed Meid\u017ei\n\n\n\nObdob\u00ed Meid\u017ei z\u00e1sadn\u011b prom\u011bnilo stravovac\u00ed n\u00e1vyky. Jak Japonsko postupovalo k modernizaci, stalo se hov\u011bz\u00ed symbolem s\u00edly a kosmopolitn\u00edch ambic\u00ed. \n\n\n\nOfici\u00e1ln\u00ed zru\u0161en\u00ed z\u00e1kazu v roce 1871 a n\u00e1sledn\u00e1 ve\u0159ejn\u00e1 konzumace hov\u011bz\u00edho c\u00edsa\u0159em Meid\u017ei v roce 1872 vyslaly jasn\u00fd sign\u00e1l ze strany st\u00e1tu, zat\u00edmco myslitel\u00e9 jako Juki\u010di Fukuzawa prosazovali maso jako sou\u010d\u00e1st n\u00e1rodn\u00ed obrody. \n\n\n\nV oblasti Kant\u00f3, zejm\u00e9na v Jokoham\u011b v prefektu\u0159e Kanagawa a pozd\u011bji v Tokiu, dal rozmach konzumace hov\u011bz\u00edho vzniknout pokrmu gyunabe: zvolna va\u0159en\u00e9mu hov\u011bz\u00edmu s naganegi v \u017eelezn\u00e9m hrnci, \u010dasto s v\u00fdrazn\u00fdm misem, kter\u00e9 tlumilo tehdy nezvyklou v\u016fni masa.\n\n\n\nVelk\u00e9 zem\u011bt\u0159esen\u00ed v Kant\u00f3 v roce 1923 pak zni\u010dilo restaurace a rozpt\u00fdlilo kucha\u0159e do r\u016fzn\u00fdch m\u00edst. Do obnovovan\u00e9ho Tokia p\u0159i\u0161li restaurat\u00e9\u0159i z Kansai a p\u0159inesli s sebou n\u00e1zev \u201esukiyaki\u201c, nam\u00e1\u010den\u00ed do syrov\u00e9ho vejce i bohat\u0161\u00ed sestavu p\u0159\u00edsad s tofu, houbami a shirataki. \n\n\n\nKant\u00f3 p\u0159evzalo n\u00e1zev i vejce, zachovalo si v\u0161ak princip pomal\u00e9ho va\u0159en\u00ed. Postupem \u010dasu ustoupil p\u016fvodn\u00ed styl gyunabe s v\u00fdraznou chut\u00ed misa jemn\u011bj\u0161\u00ed om\u00e1\u010dce warishita na b\u00e1zi s\u00f3jov\u00e9 om\u00e1\u010dky. Z tohoto v\u00fdvoje vze\u0161ly dva pln\u011b uzn\u00e1van\u00e9 styly: kansaisk\u00fd, kter\u00fd za\u010d\u00edn\u00e1 prudk\u00fdm ope\u010den\u00edm masa, a styl Kant\u00f3, jeho\u017e z\u00e1kladem je nejprve v\u00fdvar.\n\n\n\nDva styly, jeden hrnec\n\n\n\nVerze z Kansai i Kant\u00f3 jsou ob\u011b autentick\u00e9, vych\u00e1zej\u00ed v\u0161ak z odli\u0161n\u00fdch postup\u016f. Ob\u011b shroma\u017e\u010fuj\u00ed stolovn\u00edky kolem m\u011blk\u00e9ho \u017eelezn\u00e9ho hrnce a ob\u011b stav\u011bj\u00ed na hov\u011bz\u00edm, naganegi, shungiku, shiitake, yaki-dofu, shirataki a vejci. Rozd\u00edl spo\u010d\u00edv\u00e1 p\u0159edev\u0161\u00edm ve zp\u016fsobu tepeln\u00e9 \u00fapravy a dochucen\u00ed.\n\n\n\nKansai zachov\u00e1v\u00e1 v sukiyaki prvek yaki. Rozp\u00e1len\u00e1 p\u00e1nev se pot\u0159e hov\u011bz\u00edm lojem a pot\u00e9 se na n\u00ed wagyu zprudka ope\u010de bez tekutiny. Hrubozrnn\u00fd cukr zarame a s\u00f3jov\u00e1 om\u00e1\u010dka se p\u0159id\u00e1vaj\u00ed p\u0159\u00edmo na maso. \n\n\n\nPrvn\u00ed sousto s lehce zkaramelizovan\u00fdmi okraji lze pod\u00e1vat t\u00e9m\u011b\u0159 okam\u017eit\u011b. Zelenina p\u0159ich\u00e1z\u00ed na \u0159adu pot\u00e9 a uvoln\u00ed dostatek vody, aby se hov\u011bz\u00ed tuk, s\u00f3jov\u00e1 om\u00e1\u010dka a cukr prom\u011bnily v koncentrovanou glazuru.\n\n\n\nSyrov\u00e9 vejce v Japonsku pat\u0159\u00ed tak\u00e9 k tamago kake gohan \u2014 hork\u00e1 r\u00fd\u017ee, vejce a nic v\u00edc\n\n\n\nSukiyaki ve stylu Kant\u00f3 navazuje na gyunabe z obdob\u00ed Meid\u017ei. Za\u010d\u00edn\u00e1 om\u00e1\u010dkou warishita ze s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu, sak\u00e9, dashi a cukru, v n\u00ed\u017e se pot\u00e9 spole\u010dn\u011b zvolna va\u0159\u00ed maso a zelenina. \n\n\n\nHov\u011bz\u00ed zde nez\u00edsk\u00e1 ope\u010denou k\u016fr\u010di\u010dku, ale va\u0159\u00ed se ve v\u00fdvaru, zat\u00edmco tofu, houby a shirataki nas\u00e1vaj\u00ed sladkost a umami cel\u00e9ho pokrmu.\n\n\n\nV obou stylech m\u00e1 vejce jasnou \u00falohu. V Kansai ochlazuje pr\u00e1v\u011b ope\u010den\u00e9, je\u0161t\u011b \u017ehav\u00e9 hov\u011bz\u00ed, v Kant\u00f3 zjem\u0148uje om\u00e1\u010dku a obaluje ka\u017ed\u00e9 sousto. D\u00edky rovnom\u011brn\u00e9 p\u0159\u00edprav\u011b se styl Kant\u00f3 obzvl\u00e1\u0161\u0165 hod\u00ed pro dom\u00e1c\u00ed va\u0159en\u00ed, zat\u00edmco restaurace v obou regionech udr\u017euj\u00ed toto kucha\u0159sk\u00e9 um\u011bn\u00ed p\u0159\u00edmo u stolu.\n\n\n\nHlavn\u00ed suroviny na sukiyaki\n\n\n\n\n\n\n\nKuroge Wagyu nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky: Kuroge Wagyu se pod\u00e1v\u00e1 v o n\u011bco siln\u011bj\u0161\u00edch pl\u00e1tc\u00edch ne\u017e na shabu-shabu. \u010c\u00e1sti jako vysok\u00fd nebo n\u00edzk\u00fd ro\u0161t\u011bnec maj\u00ed bohat\u00e9 tukov\u00e9 mramorov\u00e1n\u00ed, kter\u00e9 taje p\u0159i n\u00edzk\u00e9 teplot\u011b a udr\u017euje hov\u011bz\u00ed k\u0159ehk\u00e9 p\u0159i prudk\u00e9m op\u00e9k\u00e1n\u00ed i pozvoln\u00e9m va\u0159en\u00ed.\n\n\n\nHov\u011bz\u00ed l\u016fj: Pot\u0159en\u00edm rozp\u00e1len\u00e9 p\u00e1nve lojem zabr\u00e1n\u00edte p\u0159ichycen\u00ed masa a vytvo\u0159\u00edte aromatick\u00fd tukov\u00fd z\u00e1klad, zejm\u00e9na u sukiyaki ve stylu Kansai.\n\n\n\nNaganegi: Tato dlouh\u00e1 japonsk\u00e1 cibule p\u0159i va\u0159en\u00ed kr\u00e1sn\u011b zm\u011bkne a dod\u00e1 hlubokou cibulovou chu\u0165, kter\u00e1 podtrhne s\u00f3jovou om\u00e1\u010dku, cukr a mirin.\n\n\n\nShungiku: Tato jedl\u00e1 chryzant\u00e9ma p\u0159in\u00e1\u0161\u00ed lehce naho\u0159kl\u00fd bylinn\u00fd t\u00f3n, kter\u00fd pom\u00e1h\u00e1 vyv\u00e1\u017eit tu\u010dnost a sladkost.\n\n\n\nHouby shiitake: Jejich umami, dan\u00e9 vysok\u00fdm obsahem guanyl\u00e1tu, prohlubuje chu\u0165 v\u00fdvaru a vyva\u017euje sladkost dochucen\u00ed.\n\n\n\nYaki-dofu: Toto pevn\u00e9 grilovan\u00e9 tofu p\u0159i va\u0159en\u00ed dob\u0159e dr\u017e\u00ed tvar a nas\u00e1v\u00e1 chut\u011b. Pokud ho nese\u017eenete, podobn\u011b poslou\u017e\u00ed pevn\u00e9 tofu zbaven\u00e9 p\u0159ebyte\u010dn\u00e9 vody lisov\u00e1n\u00edm.\n\n\n\nShirataki: Tyto pr\u016fsvitn\u00e9 nudle z konjaku dod\u00e1vaj\u00ed jemnou, lehce pru\u017enou texturu a z\u00e1rove\u0148 do sebe nas\u00e1vaj\u00ed om\u00e1\u010dku.\n\n\n\nZ\u00e1klad pro dochucen\u00ed: S\u00f3jov\u00e1 om\u00e1\u010dka, mirin, sak\u00e9, cukr a u sukiyaki ve stylu Kant\u00f3 tak\u00e9 dashi tvo\u0159\u00ed charakteristickou sladkoslanou glazuru nebo v\u00fdvar. C\u00edlem je vyv\u00e1\u017een\u00e1 slan\u00e1 a sladk\u00e1 chu\u0165 bohat\u00e1 na umami, bez chilli.\n\n\n\nRoz\u0161lehan\u00e9 syrov\u00e9 vejce: Vejce je tradi\u010dn\u011b syrov\u00e9, ide\u00e1ln\u011b velmi \u010derstv\u00e9 nebo v p\u0159\u00edpad\u011b pot\u0159eby pasterovan\u00e9. Z\u00e1v\u011bre\u010dn\u00e9 namo\u010den\u00ed do n\u011bj ochlad\u00ed hork\u00e9 maso, vytvo\u0159\u00ed na ka\u017ed\u00e9m pl\u00e1tku emulzi s om\u00e1\u010dkou a zjemn\u00ed slanost, podobn\u011b jako u tamago kake gohan.\n\n\n\nP\u0159\u00edsady, kter\u00e9 jsou v souladu s tradic\u00ed, nap\u0159\u00edklad shimeji, mohou pos\u00edlit umami, ani\u017e by naru\u0161ily charakter pokrmu. Koriandr, chilli papri\u010dky a modern\u00ed verze s vep\u0159ov\u00fdm, ku\u0159ec\u00edm \u010di mo\u0159sk\u00fdmi plody jej naproti tomu obvykle vzdaluj\u00ed tradi\u010dn\u00edmu japonsk\u00e9mu sukiyaki.\n\n\n\n\n\n\tAutentick\u00e9 sukiyaki\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky na sukiyaki)1 blok grilovan\u00e9ho tofu2 japonsk\u00e9 p\u00f3rky (nebo 1 cibule)6 hub shiitake0.5 svazku shungiku (voliteln\u00e9)120 g nudl\u00ed shirataki1 kousek hov\u011bz\u00edho loje4 vejce500 ml vody5 g \u0159asy kombu (namo\u010den\u00e9 p\u0159ibli\u017en\u011b 30 minut)Dal\u0161\u00ed doporu\u010den\u00e1 zeleninapekingsk\u00e9 zel\u00ed (podle chuti)japonsk\u00e1 petr\u017eel (podle chuti)komatsuna (podle chuti)raj\u010de (podle chuti)bambusov\u00e9 v\u00fdhonky (podle chuti)poto\u010dnice (podle chuti)horsk\u00e1 zelenina (podle chuti)paprika (podle chuti)Om\u00e1\u010dka warishita100 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky100 ml mirinu100 ml sak\u00e92 l\u017e\u00edce cukru\t\n\t\n\t\tP\u0159\u00edprava surovinHov\u011bz\u00ed maso nakr\u00e1jejte na kousky, kter\u00e9 se budou dob\u0159e j\u00edst (ne p\u0159\u00edli\u0161 mal\u00e9).Japonsk\u00e9 p\u00f3rky nakr\u00e1jejte \u0161ikmo na pl\u00e1tky siln\u00e9 p\u0159ibli\u017en\u011b 1 cm.Grilovan\u00e9 tofu osu\u0161te pap\u00edrovou ut\u011brkou a nakr\u00e1jejte na 8 kousk\u016f.Nudle shirataki nakr\u00e1jejte na kousky dlouh\u00e9 p\u0159ibli\u017en\u011b 10 cm a pot\u00e9 je 2 a\u017e 3 minuty pova\u0159te, aby se zbavily z\u00e1pachu. Sce\u010fte.P\u0159ipravte shungiku: od\u0159\u00edzn\u011bte spodn\u00ed \u010d\u00e1st a stonky (i listy, pokud jsou dlouh\u00e9) p\u0159ekrojte nap\u016fl.P\u0159ipravte shiitake: odd\u011blte no\u017eky a od\u0159\u00edzn\u011bte jejich tvrd\u00e9 konce, no\u017eky pod\u00e9ln\u011b rozpulte, do 2 hub m\u016f\u017eete ud\u011blat ozdobn\u00fd z\u00e1\u0159ez a ostatn\u00ed p\u0159ekrojte nap\u016fl.V\u0161echny suroviny uspo\u0159\u00e1dejte do skupin, aby na stole hezky vypadaly (v\u010detn\u011b voliteln\u00e9 zeleniny).Om\u00e1\u010dka warishitaDo rendl\u00edku dejte mirin, sak\u00e9 a cukr. Zah\u0159\u00edvejte, aby se odpa\u0159il alkohol, a jakmile se cukr zcela rozpust\u00ed, vypn\u011bte plot\u00fdnku.P\u0159idejte s\u00f3jovou om\u00e1\u010dku a prom\u00edchejte. Ide\u00e1ln\u011b nechte odle\u017eet p\u0159es noc (nen\u00ed nutn\u00e9), aby se chut\u011b l\u00e9pe propojily.P\u0159\u00edprava vajecNe\u017e za\u010dnete va\u0159it, roz\u0161lehejte vejce v jednotliv\u00fdch misk\u00e1ch a m\u011bjte je p\u0159ipraven\u00e1.Va\u0159en\u00ed sukiyakiN\u00e1dobu na sukiyaki nebo velkou p\u00e1nev rozeh\u0159ejte na st\u0159edn\u00edm ohni. P\u0159idejte hov\u011bz\u00ed l\u016fj a nechte ho pozvolna rozpustit, ani\u017e by se p\u0159eh\u0159\u00e1l.P\u0159idejte prvn\u00ed porci hov\u011bz\u00edho masa a ope\u010dte ji z jedn\u00e9 strany dozlatova. P\u0159ilijte mal\u00e9 mno\u017estv\u00ed om\u00e1\u010dky warishita a nechte maso lehce nas\u00e1knout jej\u00ed chut\u00ed. Toto prvn\u00ed sousto ochutnejte.P\u0159idejte p\u00f3rky, tofu, shirataki, shiitake a dal\u0161\u00ed vybranou zeleninu. P\u0159ilijte p\u0159im\u011b\u0159en\u00e9 mno\u017estv\u00ed om\u00e1\u010dky warishita a nechte zvolna dusit, dokud v\u0161e nenas\u00e1kne jej\u00ed chut\u00ed. S p\u0159il\u00e9v\u00e1n\u00edm dal\u0161\u00ed om\u00e1\u010dky nesp\u011bchejte (tofu pou\u0161t\u00ed vodu).Tofu obalte v hov\u011bz\u00edm tuku a nechte zeleninu zm\u011bknout. Pokud hroz\u00ed p\u0159ip\u00e1len\u00ed ke dnu, p\u0159ilijte trochu v\u00fdvaru z kombu (voda + namo\u010den\u00e1 \u0159asa kombu).Hotov\u00e9 suroviny odsu\u0148te ke kraji, p\u0159idejte dal\u0161\u00ed hov\u011bz\u00ed maso, ope\u010dte ho z jedn\u00e9 strany a pot\u00e9 polo\u017ete na zeleninu. Pokapejte trochou om\u00e1\u010dky a p\u0159ipravujte sp\u00ed\u0161e jako op\u00e9k\u00e1n\u00ed v om\u00e1\u010dce ne\u017e va\u0159en\u00ed.Shungiku p\u0159idejte a\u017e \u00fapln\u011b nakonec a jen kr\u00e1tce tepeln\u011b upravte. Jezte pr\u016fb\u011b\u017en\u011b b\u011bhem p\u0159\u00edpravy a jednotliv\u00e1 sousta nam\u00e1\u010dejte do roz\u0161lehan\u00e9ho vejce.\t\n\t\n\t\t\nOm\u00e1\u010dku warishita si p\u0159ipravte ve v\u011bt\u0161\u00edm mno\u017estv\u00ed ze s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu a sak\u00e9 v pom\u011bru 1:1:1 a osla\u010fte podle chuti.\nOm\u00e1\u010dku warishita uchov\u00e1vejte v lednici p\u0159ibli\u017en\u011b 1 m\u011bs\u00edc; po 2 a\u017e 3 dnech odle\u017een\u00ed z\u00edsk\u00e1 pln\u011bj\u0161\u00ed chu\u0165.\nHov\u011bz\u00ed maso p\u0159ed du\u0161en\u00edm v\u017edy zprudka ope\u010dte; pot\u00e9 ho polo\u017ete na ostatn\u00ed suroviny, aby nebylo p\u0159\u00edmo vystaven\u00e9 p\u0159\u00edli\u0161 siln\u00e9mu \u017e\u00e1ru.\nDejte p\u0159ednost dob\u0159e mramorovan\u00e9mu hov\u011bz\u00edmu wagyu\/japonsk\u00e9mu hov\u011bz\u00edmu nakr\u00e1jen\u00e9mu na tenk\u00e9 pl\u00e1tky; nebo alespo\u0148 dob\u0159e mramorovan\u00e9mu masu\nSukiyaki p\u0159ipravujte sp\u00ed\u0161e jako \"op\u00e9k\u00e1n\u00ed v om\u00e1\u010dce\" ne\u017e va\u0159en\u00ed a p\u0159id\u00e1vejte jen nezbytn\u00e9 mno\u017estv\u00ed om\u00e1\u010dky.\nNechte zeleninu a hov\u011bz\u00ed tuk p\u0159irozen\u011b vytvo\u0159it \u0161\u0165\u00e1vu; intenzitu om\u00e1\u010dky p\u0159i j\u00eddle upravujte mno\u017estv\u00edm vejce.\n\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\nStejn\u00fd princip tenk\u00fdch pl\u00e1tk\u016f hov\u011bz\u00edho zvolna va\u0159en\u00fdch ve sladkoslan\u00e9m v\u00fdvaru: nikujaga, st\u00e1lice japonsk\u00e9 dom\u00e1c\u00ed kuchyn\u011b.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196186"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196186\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/117798"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}