{"id":196284,"title":"Kompletn\u00ed pr\u016fvodce japonsk\u00fdm donburi","modified":"2026-10-31T16:51:30+01:00","plain":"Gyudon, katsudon, kaisendon\u2026 V\u0161imli jste si t\u00e9 mal\u00e9 slabiky \u201edon\u201c, kter\u00e1 stoj\u00ed za ve\u0161kerou pestrost\u00ed a rozmanitost\u00ed pokrm\u016f \u201edonburi\u201c? V Japonsku skute\u010dn\u011b existuje neuv\u011b\u0159iteln\u00e9 mno\u017estv\u00ed recept\u016f na donburi, kter\u00e9 je ostatn\u011b pova\u017eov\u00e1no za jeden ze z\u00e1kladn\u00edch pokrm\u016f japonsk\u00e9 kuchyn\u011b. Co ale donburi p\u0159esn\u011b ozna\u010duje? \n\n\n\nKatsudon pat\u0159\u00ed mezi m\u00e9 obl\u00edben\u00e9 druhy donburi\n\n\n\nCo je donburi? \n\n\n\nV japon\u0161tin\u011b ozna\u010duje \u201edonburi\u201c, n\u011bkdy zkr\u00e1cen\u011b \u201edon\u201c, v prvn\u00ed \u0159ad\u011b velkou misku. Tedy jen samotnou n\u00e1dobu. N\u011bkdy se s n\u00edm setk\u00e1te pod n\u00e1zvem \u201edonburi-mono\u201c, co\u017e znamen\u00e1 \u201ev\u011bc v misce\u201c. A pr\u00e1v\u011b tady to za\u010d\u00edn\u00e1 b\u00fdt zaj\u00edmav\u00e9! \n\n\n\nDonburi jako pokrm se tedy skl\u00e1d\u00e1 z b\u00edl\u00e9 r\u00fd\u017ee dopln\u011bn\u00e9 nejr\u016fzn\u011bj\u0161\u00edmi druhy masa, od ku\u0159ec\u00edho po vep\u0159ov\u00e9, ale tak\u00e9 tempurou, rybami \u010di dokonce jikrami\u2026 Najdete v n\u011bm tak\u00e9 zeleninu a po\u0161\u00edrovan\u00e1 vejce, v\u0161e podu\u0161en\u00e9 v om\u00e1\u010dce, nap\u0159\u00edklad s mirinem nebo dashi. \n\n\n\nPozor, nezam\u011b\u0148ujte ho s takikomigohan, jeho\u017e kr\u00e1sn\u00fdm p\u0159\u00edkladem je mame gohan. U donburi se r\u00fd\u017ee va\u0159\u00ed zvl\u00e1\u0161\u0165\n\n\n\nSatsumaimo gohan je naopak takikomigohan: bat\u00e1t se va\u0159\u00ed p\u0159\u00edmo s r\u00fd\u017e\u00ed\n\n\n\nExistuje \u0159ada variant recept\u016f, kter\u00e9 se li\u0161\u00ed podle ro\u010dn\u00edho obdob\u00ed, oblasti p\u016fvodu nebo pou\u017eit\u00fdch surovin. Pozn\u00e1te je podle zn\u00e1m\u00e9 p\u0159\u00edpony \u201edon\u201c. N\u011bkter\u00e9 recepty jsou samoz\u0159ejm\u011b obl\u00edben\u011bj\u0161\u00ed ne\u017e jin\u00e9, nap\u0159\u00edklad butadon, katsudon, gyudon \u010di oyakodon\u2026 P\u0159esto jde o pokrm, kter\u00fd si m\u016f\u017eete upravit po sv\u00e9m. V Japonsku maj\u00ed tyto osobn\u00ed variace dokonce vlastn\u00ed n\u00e1zev: \u201ep\u00e2sonaru-don\u201c, tedy anglicky \u201epersonal-don\u201c! \n\n\n\nSlavn\u00fd gyudon\n\n\n\nZaj\u00edmavost: Proto\u017ee donburi nen\u00ed jasn\u011b vymezen\u00fd pojem, \u201eAll Japan Donburi Union\u201c stanovila, \u017ee miska na donburi mus\u00ed m\u00edt polom\u011br v\u011bt\u0161\u00ed ne\u017e 15 centimetr\u016f, v\u00fd\u0161ku p\u011bt centimetr\u016f a obsahovat oblohu na r\u00fd\u017ei. Velmi technick\u00e9, \u0159\u00edk\u00e1te si. Nejde v\u0161ak o \u017e\u00e1dn\u00e9 ofici\u00e1ln\u00ed a pevn\u011b dan\u00e9 pravidlo. I men\u0161\u00ed miska r\u00fd\u017ee s nep\u0159\u00edli\u0161 bohatou oblohou se m\u016f\u017ee pova\u017eovat za donburi. Pr\u00e1v\u011b v tom nakonec spo\u010d\u00edv\u00e1 v\u0161estrannost tohoto pokrmu! \n\n\n\nOdkud donburi poch\u00e1z\u00ed? \n\n\n\nP\u016fvod donburi \u00fadajn\u011b sah\u00e1 do obdob\u00ed Muroma\u010di, datovan\u00e9ho do let 1330 a\u017e 1570. Tehdy se mu \u0159\u00edkalo \u201ehouhan\u201c. Jednalo se o misku r\u00fd\u017ee pokryt\u00e9 zeleninou a p\u0159elit\u00e9 v\u00fdvarem. V t\u00e9to podob\u011b je\u0161t\u011b neobsahovalo maso. \n\n\n\nTehdej\u0161\u00ed donburi bylo vegetari\u00e1nsk\u00fdm pokrmem pod\u00e1van\u00fdm v chr\u00e1mech. A\u017e o n\u011bkolik stolet\u00ed pozd\u011bji, od roku 1603 (obdob\u00ed Edo), za\u010daly specializovan\u00e9 restaurace pod\u00e1vat pokrm, kter\u00fd nazvaly \u201edonburi\u201c. Proto\u017ee byl vydatn\u00fd, zah\u0159\u00e1l na du\u0161i a p\u0159edev\u0161\u00edm byl levn\u00fd, rychle si z\u00edskal velkou oblibu v tehdej\u0161\u00edm Tokiu. T\u00edm sp\u00ed\u0161e, \u017ee se dal rychle p\u0159ipravit i sn\u00edst!\n\n\n\nDonburi, jak ho zn\u00e1me dnes, \u00fadajn\u011b vzniklo na po\u010d\u00e1tku 19. stolet\u00ed. \u0160lo o misku r\u00fd\u017ee pod\u00e1vanou s grilovan\u00fdm \u00faho\u0159em a ochucenou s\u00f3jovou om\u00e1\u010dkou (dnes zn\u00e1mou jako unadon). V pr\u016fb\u011bhu let se suroviny a oblohy st\u00e1le v\u00edce obm\u011b\u0148ovaly, co\u017e dne\u0161n\u00edmu donburi dod\u00e1v\u00e1 jeho jedine\u010dnost a pestrost. \n\n\n\nOyakodon je donburi s kontroverzn\u00edm n\u00e1zvem... pro\u010d tomu tak je, zjist\u00edte v \u010dl\u00e1nku v\u011bnovan\u00e9m tomuto pokrmu\n\n\n\nJak se donburi j\u00ed? \n\n\n\nVe v\u011bt\u0161in\u011b japonsk\u00fdch restaurac\u00ed se donburi pod\u00e1v\u00e1 s malou pol\u00e9vkou miso a n\u011bkolika dochucovadly, jako jsou nori, sezamov\u00e1 sem\u00ednka, nakl\u00e1dan\u00fd z\u00e1zvor nebo shichimi togarashi. \n\n\n\nDonburi se nech\u00e1v\u00e1 p\u0159ikryt\u00e9 pokli\u010dkou, jednak aby si pokrm co nejd\u00e9le udr\u017eel teplo, ale tak\u00e9 proto, aby se chut\u011b jednotliv\u00fdch surovin dob\u0159e propojily. Japonci donburi tradi\u010dn\u011b jed\u00ed h\u016flkami, u n\u011bkter\u00fdch recept\u016f v\u0161ak nen\u00ed vylou\u010deno ani pou\u017eit\u00ed pol\u00e9vkov\u00e9 l\u017e\u00edce. \n\n\n\nJak\u00fd je rozd\u00edl mezi donburi a bibimbapem? \n\n\n\nA\u010dkoli jde v obou p\u0159\u00edpadech o misky r\u00fd\u017ee s dal\u0161\u00edmi surovinami, donburi a bibimbap je t\u0159eba rozli\u0161ovat. P\u0159edev\u0161\u00edm bibimbap poch\u00e1z\u00ed z Koreje, zat\u00edmco donburi z Japonska. Korejsk\u00e1 verze se nav\u00edc pod\u00e1v\u00e1 s gochujangem, fermentovanou pastou z \u010derven\u00fdch chilli papri\u010dek, a dno misky pokr\u00fdv\u00e1 vrstva va\u0159en\u00e9 r\u00fd\u017ee. \n\n\n\nM\u016fj recept na bibimbap\n\n\n\nMo\u017en\u00e1 nam\u00edtnete, \u017ee se to hodn\u011b podob\u00e1 tak\u00e9 poke bowl. Vedle. To je havajsk\u00fd pokrm p\u016fvodn\u011b zalo\u017een\u00fd na syrov\u00fdch ryb\u00e1ch. Pod\u00e1v\u00e1 se studen\u00fd, zat\u00edmco jeho japonsk\u00fd prot\u011bj\u0161ek se serv\u00edruje tepl\u00fd. \n\n\n\nJak\u00e9 druhy donburi existuj\u00ed?\n\n\n\nJak jsem ji\u017e stru\u010dn\u011b zm\u00ednil, existuje n\u011bkolik druh\u016f donburi, z nich\u017e n\u011bkter\u00e9 jsou obl\u00edben\u011bj\u0161\u00ed ne\u017e jin\u00e9. \n\n\n\nPat\u0159\u00ed mezi n\u011b oyakodon s ku\u0159ec\u00edm masem a vejci, ochucen\u00fd dashi, jeho p\u0159\u00edbuzn\u00fd tanindon s vejci a hov\u011bz\u00edm masem, tokashi butadon s grilovan\u00fdm vep\u0159ov\u00fdm, katsudon s obalovanou a sma\u017eenou vep\u0159ovou kotletou tonkatsu, ale tak\u00e9 gyudon s pl\u00e1tky hov\u011bz\u00edho, unagidon s grilovan\u00fdm \u00faho\u0159em, kaisendon pod\u00e1van\u00fd za studena se sashimi, tendon s tempurou, magurodon s marinovan\u00fdm syrov\u00fdm tu\u0148\u00e1kem posypan\u00fdm nori, soboro don s mlet\u00fdm masem\u2026 Tento v\u00fd\u010det zdaleka nen\u00ed \u00fapln\u00fd, ka\u017ed\u00fd si p\u0159ijde na sv\u00e9.\u00a0\u00a0\n\n\n\nNav\u00edc jde o pokrm, kter\u00fd si velmi snadno p\u0159iprav\u00edte doma. Pokud m\u00e1te zbytky masa a trochu zeleniny (cibuli, houby, mrkev\u2026), sta\u010d\u00ed u\u017e jen p\u0159ipravit r\u00fd\u017ei a vybrat om\u00e1\u010dku, s n\u00ed\u017e mo\u017en\u00e1 vytvo\u0159\u00edte sv\u016fj vlastn\u00ed \u201ep\u00e2sonaru-don\u201c! \n\n\n\nPokud chcete z\u016fstat u japonsk\u00e9 kuchyn\u011b, mezi nepostradateln\u00e9 z\u00e1klady om\u00e1\u010dek pat\u0159\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka, mirin a dashi. Co se t\u00fd\u010de druhu r\u00fd\u017ee, do donburi se nej\u010dast\u011bji pou\u017e\u00edv\u00e1 japonica, proto\u017ee je lepiv\u00e1 a lehce nasl\u00e1dl\u00e1. \n\n\n\nNejnov\u011bj\u0161\u00ed recepty na donburi na webu\n\n\n\n\n\n    \nMaguro zuke don, japonsk\u00e9 donburi s tu\u0148\u00e1kem\n\n5\/5 (42)\n15 minut minut\n\n\n    \nButadon, miska r\u00fd\u017ee s vep\u0159ov\u00fdm ve stylu Tokachi\n\n4.95\/5 (19)\n20 minut minut\n\n\n    \nGyudon, japonsk\u00e1 miska s r\u00fd\u017e\u00ed a hov\u011bz\u00edm masem\n\n4.95\/5 (60)\n20 minut minut\n\n\n    \nOyakodon, japonsk\u00e1 miska s ku\u0159etem a vejcem\n\n4.87\/5 (59)\n20 minut minut\nCharger plus","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196284","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=196284"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196284\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/12360"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}