{"id":196378,"title":"Tantanmen v japonsk\u00e9m stylu","modified":"2026-10-31T16:51:45+01:00","plain":"Lahodn\u00fd recept na pikantn\u00ed ramen tantanmen, kter\u00fd p\u0159iprav\u00edte b\u011bhem chvilky a pochutn\u00e1te si jako v nejlep\u0161\u00edch restaurac\u00edch\n\n\n\nKr\u00e9mov\u00fd v\u00fdvar pln\u00fd chuti, p\u0159\u00edjemn\u011b pikantn\u00ed a dopln\u011bn\u00fd masem s v\u00fdraznou chut\u00ed. To v\u00e1m, mil\u00ed \u010dten\u00e1\u0159i, slibuji u tohoto receptu na velmi, velmi obl\u00edben\u00fd ramen, o kter\u00fd si m\u00ed sleduj\u00edc\u00ed \u0159\u00edkali. \n\n\n\nO tomto receptu je ale pot\u0159eba \u0159\u00edct hodn\u011b, tak\u017ee neztr\u00e1cejme \u010das a poj\u010fme rovnou k v\u011bci.\n\n\n\nCo je tantanmen?\n\n\n\nTantanmen (\u5766\u3005\u9eba) p\u016fvodn\u011b vych\u00e1z\u00ed p\u0159\u00edmo z nudl\u00ed dan dan (dandanmian, vid\u00edte tu podobnost?) z \u010d\u00ednsk\u00e9 kuchyn\u011b, pat\u0159\u00ed tedy do kategorie Ch\u016bka ry\u014dri: \u010d\u00ednsk\u00e9 kuchyn\u011b p\u0159izp\u016fsoben\u00e9 japonsk\u00fdm chut\u00edm\/\n\n\n\nPodrobn\u011bji se k tomu vr\u00e1t\u00edm v \u010d\u00e1sti o p\u016fvodu, ale je dobr\u00e9 v\u011bd\u011bt, \u017ee japonsk\u00e1 kuchyn\u011b tento pokrm p\u0159evzala podobn\u011b jako nap\u0159\u00edklad ramen nebo gyozu a vytvo\u0159ila si vlastn\u00ed verzi.\n\n\n\nP\u016fvodn\u00ed dan dan mian z \u010c\u00edny\n\n\n\nV Japonsku tedy dostanete sp\u00ed\u0161e misku ramenu s pikantn\u00edm v\u00fdvarem, alkalick\u00fdmi nudlemi a pikantn\u00ed masovou sm\u011bs\u00ed navrchu (naz\u00fdvanou niku-miso nebo soboro). O tare v prav\u00e9m slova smyslu tu nejde, ale pokud by se maso p\u0159edem sm\u00edchalo s chilli olejem a m\u011blo tak \u201etekutou\u201c konzistenci, dalo by se za tare pova\u017eovat. V m\u00e9m receptu se ob\u011b slo\u017eky p\u0159id\u00e1vaj\u00ed zvl\u00e1\u0161\u0165, abychom \u0161et\u0159ili sv\u00e9 bl\u00edzk\u00e9, kte\u0159\u00ed chilli p\u0159\u00edli\u0161 nesnesou.\n\n\n\nMezi v\u00fdrazn\u00e9 suroviny pat\u0159\u00ed doubanjiang (pikantn\u00ed fazolov\u00e1 pasta, i kdy\u017e j\u00e1 osobn\u011b ji ned\u00e1v\u00e1m poka\u017ed\u00e9), \u010dasto se pou\u017e\u00edv\u00e1 tak\u00e9 japonsk\u00e1 sezamov\u00e1 pasta Neri Goma a navrch se p\u0159id\u00e1v\u00e1 nap\u0159\u00edklad jarn\u00ed cibulka (negi) nebo takzvan\u00e9 Ito togarashi, chilli papri\u010dky nakr\u00e1jen\u00e9 na opravdu velmi tenk\u00e9 nudli\u010dky.\n\n\n\nSezamov\u00e1 pasta dod\u00e1v\u00e1 v\u016fni i pokrmu t\u014dny\u016b nabe, japonsk\u00e9mu j\u00eddlu z jednoho hrnce se s\u00f3jov\u00fdm ml\u00e9kem\n\n\n\nJaponsk\u00e1 verze se od \u010d\u00ednsk\u00e9 li\u0161\u00ed tak\u00e9 pom\u011brem mezi znecitlivuj\u00edc\u00edm \u00fa\u010dinkem mala a p\u00e1livost\u00ed. U nudl\u00ed dan dan se klade velk\u00fd d\u016fraz na znecitlivuj\u00edc\u00ed \u00fa\u010dinek se\u010du\u00e1nsk\u00e9ho pep\u0159e (mala). V Japonsku tuto chu\u0165 tlum\u00ed, stejn\u011b jako celkovou p\u00e1livost pokrmu. Za zm\u00ednku ale stoj\u00ed, \u017ee v posledn\u00edch letech se mala mezi Japonci dost\u00e1v\u00e1 do m\u00f3dy a mno\u017estv\u00ed p\u0159id\u00e1van\u00e9ho se\u010du\u00e1nsk\u00e9ho pep\u0159e roste.\n\n\n\nHistorie tantanmenu\n\n\n\nV\u0161echno za\u010d\u00edn\u00e1 v 50. letech, kdy si se\u010du\u00e1nsk\u00fd \u0161\u00e9fkucha\u0159 Chen Kenmin v Japonsku buduje pov\u011bst t\u00edm, \u017ee sem p\u0159in\u00e1\u0161\u00ed se\u010du\u00e1nsk\u00e1 j\u00eddla. Jedn\u00edm z t\u011bchto recept\u016f byly i nudle dan dan. Zpo\u010d\u00e1tku je pod\u00e1val tradi\u010dn\u00edm zp\u016fsobem, tedy bez v\u00fdvaru, jen s om\u00e1\u010dkou, ale zd\u00e1lo se, \u017ee to japonsk\u00fdm str\u00e1vn\u00edk\u016fm p\u0159\u00edli\u0161 nevyhovuje.\n\n\n\nPodle informac\u00ed od jeho rodiny mu pr\u00fd man\u017eelka navrhla, aby do receptu p\u0159idal v\u00fdvar a p\u0159izp\u016fsobil ho tak japonsk\u00fdm chut\u00edm zvykl\u00fdm na ramen. Pr\u00e1v\u011b zde tedy nach\u00e1z\u00edme prvn\u00ed z\u00e1rodky modern\u00ed podoby tantanmenu. Pozd\u011bji \u00fadajn\u011b jeho syn tento recept p\u0159ipravil v celost\u00e1tn\u00ed televizi, \u010d\u00edm\u017e pokrm nadobro zakotvil v kolektivn\u00edm pov\u011bdom\u00ed Japonc\u016f.\n\n\n\nRegion\u00e1ln\u00ed varianty tantanmenu\n\n\n\nHiro\u0161ima: Hiro\u0161imsk\u00e1 verze je pikantn\u00ed tantanmen bez v\u00fdvaru. Obvykle je velmi ostr\u00fd, p\u0159ipravuje se s chilli olejem a pep\u0159em sansh\u014d a \u010dasto se pod\u00e1v\u00e1 s miskou r\u00fd\u017ee, kterou na z\u00e1v\u011br vm\u00edch\u00e1te do zbyl\u00e9 om\u00e1\u010dky, aby ji nas\u00e1kla. N\u011bkter\u00e9 podniky pou\u017e\u00edvaj\u00ed \u010dern\u00fd sezam nebo tantanmen dokonce pod\u00e1vaj\u00ed s nudlemi udon m\u00edsto nudl\u00ed ramen, p\u0159esto mu d\u00e1l \u0159\u00edkaj\u00ed tantanmen.\n\n\n\nKacuura: Ve m\u011bst\u011b Kacuura v prefektu\u0159e \u010ciba vznikl osobit\u00fd styl zvan\u00fd \u201eKatsuura Tantanmen\u201c. Paradoxn\u011b tato varianta v\u016fbec nepou\u017e\u00edv\u00e1 sezamovou pastu. M\u00edsto n\u00ed tvo\u0159\u00ed z\u00e1klad v\u00fdvar se s\u00f3jovou om\u00e1\u010dkou, spoustou chilli oleje a cibule. P\u016fvodn\u011b \u0161lo o j\u00eddlo ryb\u00e1\u0159\u016f, kter\u00e9 je m\u011blo zah\u0159\u00e1t po zimn\u00edm pot\u00e1p\u011bn\u00ed. V\u00fdvar je d\u00edky chilli oleji z\u00e1\u0159iv\u011b \u010derven\u00fd, pln\u00fd restovan\u00e9 cibule a mlet\u00e9ho vep\u0159ov\u00e9ho masa a obvykle se zdob\u00ed po\u0159\u00e1dnou porc\u00ed syrov\u00e9 cibulky negi nakr\u00e1jen\u00e9 na kole\u010dka.\n\n\n\nKatsuura Tantanmen je mimo\u0159\u00e1dn\u011b p\u00e1liv\u00fd (je\u0161t\u011b ost\u0159ej\u0161\u00ed ne\u017e b\u011b\u017en\u00fd tantanmen) a postr\u00e1d\u00e1 kr\u00e9movou slo\u017eku ze sezamu. T\u00edm se v\u00fdrazn\u011b li\u0161\u00ed od \u201eklasick\u00e9\u201c verze, v Kacuu\u0159e je v\u0161ak m\u00edstn\u00ed autentickou specialitou. Tato region\u00e1ln\u00ed varianta vznikla v roce 1971 a n\u011bkte\u0159\u00ed j\u00ed dokonce \u0159\u00edkaj\u00ed tantanmen \u201eve stylu \u010ciby\u201c\n\n\n\nKanagawa: V prefektu\u0159e Kanagawa najdete styl \u201eOdawara\u201c (vznikl v roce 1975), p\u0159i kter\u00e9m se tantanmen p\u0159ipravuje s hustou om\u00e1\u010dkou ze s\u00f3jov\u00e9 om\u00e1\u010dky, \u010desneku, doubanjiangu a zha cai, tak\u017ee t\u00e9m\u011b\u0159 p\u0159ipom\u00edn\u00e1 ramen ankake.\n\n\n\nExistuje tak\u00e9 \u201eKawasaki New Tantanmen\u201c: pikantn\u00ed pol\u00e9vka s velmi v\u00fdraznou chut\u00ed \u010desneku, mlet\u00fdm masem a vejcem, \u010dasto hodn\u011b opep\u0159en\u00e1, ale zcela bez sezamov\u00e9 pasty. Vytvo\u0159ila ji jedna m\u00edstn\u00ed \u010d\u00ednsk\u00e1 restaurace.\n\n\n\nPoj\u010fme si promluvit o v\u00fdvaru\n\n\n\n\u201eMarcu, to je kac\u00ed\u0159stv\u00ed, mluv\u00edte o v\u00fdvaru paitan, ale p\u0159ipravujete ho za necelou hodinu!\u201c\n\n\n\nAno. \n\n\n\nVra\u0165me se k z\u00e1klad\u016fm, co p\u0159esn\u011b je v\u00fdvar paitan? Emulze vody, tuku (\u017eivo\u010di\u0161n\u00e9ho, ale ani to nen\u00ed nutn\u00e9) a \u017eelatiny. To je v\u0161echno. \u017delatina a tuk poch\u00e1zej\u00ed z kost\u00ed, kter\u00e9 se va\u0159\u00ed cel\u00e9 hodiny, a emulze vznik\u00e1 prudk\u00fdm varem. Je to hotov\u00e9 um\u011bn\u00ed p\u0159ed\u00e1van\u00e9 japonsk\u00fdmi mistry z generace na generaci, jeho\u017e zvl\u00e1dnut\u00ed vy\u017eaduje dlouh\u00e9 roky u\u010den\u00ed. My ale, p\u0159\u00e1tel\u00e9, m\u00e1me v\u011bdu.\n\n\n\nV\u00fdvar paitan pozn\u00e1te podle v\u00fdrazn\u011b ml\u00e9\u010dn\u00e9 barvy, kter\u00e1 vznik\u00e1 emulgov\u00e1n\u00edm \u017eelatiny s tuky ve v\u00fdvaru\n\n\n\nKdy\u017e v\u011bt\u0161ina aromatick\u00fdch p\u0159\u00edsad stejn\u011b p\u0159ed\u00e1 svou chu\u0165 u\u017e za hodinu a nesm\u00edrn\u011b dlouh\u00e9 va\u0159en\u00ed slou\u017e\u00ed jen k z\u00edsk\u00e1n\u00ed \u017eelatiny z vep\u0159ov\u00fdch kost\u00ed, pro\u010d tento krok nep\u0159esko\u010dit? P\u0159idejme rovnou \u010distou \u017eelatinu, nej\u010dast\u011bji vep\u0159ovou, do vody nebo ku\u0159ec\u00edho v\u00fdvaru, kter\u00fd je na p\u0159\u00edpravu mnohem rychlej\u0161\u00ed, a k tomu trochu tuku. Potom sta\u010d\u00ed kr\u00e1tce promixovat ve stoln\u00edm mix\u00e9ru, \u010d\u00edm\u017e napodob\u00edme prudk\u00fd var, a r\u00e1zem m\u00e1te dokonal\u00fd v\u00fdvar paitan. Kdy\u017e \u0159\u00edk\u00e1m dokonal\u00fd, mysl\u00edm opravdu dokonal\u00fd. Emulze je tak v\u00fdrazn\u00e1 a \u010dist\u00e1, \u017ee vypad\u00e1 jako vyretu\u0161ovan\u00e1 fotka, jen\u017ee ve skute\u010dnosti. Je to ohromuj\u00edc\u00ed.\n\n\n\nJedin\u00e9, co by purista mohl nam\u00edtnout, je, \u017ee kosti krom\u011b \u017eelatiny uvol\u0148uj\u00ed i dal\u0161\u00ed aromatick\u00e9 l\u00e1tky. A nebyl by 100% vedle, ale ani by nem\u011bl 100% pravdu (po mnoha testech se uk\u00e1zalo, \u017ee b\u011b\u017en\u00fd \u010dlov\u011bk rozd\u00edl nepozn\u00e1). To se d\u00e1 vy\u0159e\u0161it pou\u017eit\u00edm chu\u0165ov\u011b v\u00fdrazn\u00e9ho \u017eivo\u010di\u0161n\u00e9ho tuku (nap\u0159\u00edklad kachn\u00edho) nebo suroviny, kterou na\u0161i vietnam\u0161t\u00ed p\u0159\u00e1tel\u00e9 nab\u00edzej\u00ed v asijsk\u00fdch potravin\u00e1ch: su\u0161en\u00e9 vep\u0159ov\u00e9 k\u016f\u017ee nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky. P\u0159idejte hned na za\u010d\u00e1tku dv\u011b po\u0159\u00e1dn\u00e9 hrsti a po hodin\u011b je nechte uvnit\u0159 p\u0159i mixov\u00e1n\u00ed. Dod\u00e1 to n\u011bco nav\u00edc, uvid\u00edte.\n\n\n\nHlavn\u00ed suroviny na tantanmen\n\n\n\n\n\n\n\nNudle udon: Siln\u00e9 japonsk\u00e9 p\u0161eni\u010dn\u00e9 nudle, kter\u00e9 pokrmu dod\u00e1vaj\u00ed m\u011bkkou a pru\u017enou strukturu.\n\n\n\nTogarashi: Japonsk\u00e1 sm\u011bs ko\u0159en\u00ed na b\u00e1zi chilli, kter\u00e1 dod\u00e1v\u00e1 pokrmu p\u00e1livost a prohlubuje jeho chu\u0165.\n\n\n\n\u010cern\u00fd r\u00fd\u017eov\u00fd ocet: Ocet s jemn\u011bj\u0161\u00ed a slad\u0161\u00ed chut\u00ed ne\u017e b\u011b\u017en\u00fd ocet, kter\u00fd p\u0159in\u00e1\u0161\u00ed lehkou kyselost a umami.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: S\u00f3jov\u00e1 om\u00e1\u010dka sv\u011btlej\u0161\u00ed barvy a jemn\u011bj\u0161\u00ed chuti ne\u017e tmav\u00e1 varianta, kter\u00e1 pokrmu dod\u00e1v\u00e1 vyv\u00e1\u017eenou slanost.\n\n\n\nSezamov\u00fd olej: Vo\u0148av\u00fd olej s o\u0159\u00ed\u0161kovou chut\u00ed, kter\u00fd ramenu dod\u00e1v\u00e1 bohat\u00e9 aroma.\n\n\n\nV\u00edno Shaoxing: \u010c\u00ednsk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno pou\u017e\u00edvan\u00e9 k ochucen\u00ed a zk\u0159eh\u010den\u00ed masa, kter\u00e9 prohlubuje chu\u0165 pokrmu.\n\n\n\nSe\u010du\u00e1nsk\u00fd pep\u0159: \u010c\u00ednsk\u00e9 ko\u0159en\u00ed s citronovou chut\u00ed a lehce znecitlivuj\u00edc\u00edm \u00fa\u010dinkem, kter\u00e9 dod\u00e1v\u00e1 osobit\u00fd ko\u0159en\u011bn\u00fd a m\u00edrn\u011b pikantn\u00ed n\u00e1dech.\n\n\n\nChoy sum: Asijsk\u00e1 listov\u00e1 zelenina podobn\u00e1 \u0161pen\u00e1tu, kter\u00e1 dod\u00e1v\u00e1 sv\u011b\u017eest a kontrast ve struktu\u0159e.\n\n\n\n\n\n\tAutentick\u00fd japonsk\u00fd tantanmen\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t2 balen\u00ed p\u0159edva\u0159en\u00fdch nudl\u00ed udonSm\u011bs ko\u0159en\u00ed8 \u010derven\u00fdch chilli papri\u010dek  (su\u0161en\u00fdch)2 l\u017e\u00edce togarashi1 l\u017e\u00edce kuli\u010dek se\u010du\u00e1nsk\u00e9ho pep\u0159eOm\u00e1\u010dkov\u00fd z\u00e1klad2 l\u017e\u00edce tahini4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce \u010dern\u00e9ho r\u00fd\u017eov\u00e9ho octaV\u00fdvar700 ml ku\u0159ec\u00edho v\u00fdvaru (nesolen\u00e9ho, p\u0159ipraven\u00e9ho p\u0159edem nebo z kostky)2 pl\u00e1tky \u017eelatiny3 stonky jarn\u00ed cibulky7 strou\u017ek\u016f \u010desneku (oloupan\u00fdch a nahrubo rozdrcen\u00fdch)5 g z\u00e1zvoru (mal\u00fd kousek, nahrubo rozdrcen\u00fd)2 l\u017e\u00edce tuku (ide\u00e1ln\u011b \u017eivo\u010di\u0161n\u00e9ho, nap\u0159\u00edklad vep\u0159ov\u00e9ho s\u00e1dla, hov\u011bz\u00edho loje, kachn\u00edho s\u00e1dla apod. P\u0159\u00edpadn\u011b neutr\u00e1ln\u00edho rostlinn\u00e9ho oleje, nap\u0159\u00edklad slune\u010dnicov\u00e9ho)S\u016fl (podle chuti)Chilli olej3 l\u017e\u00edce togarashi4 \u010derven\u00e9 chilli papri\u010dky  (su\u0161en\u00e9)1 l\u017ei\u010dka kuli\u010dek se\u010du\u00e1nsk\u00e9ho pep\u0159e8 strou\u017ek\u016f \u010desneku (oloupan\u00fdch a nahrubo rozdrcen\u00fdch)2 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 najemno)220 ml neutr\u00e1ln\u00edho oleje ((nap\u0159\u00edklad slune\u010dnicov\u00e9ho nebo kuku\u0159i\u010dn\u00e9ho))Mlet\u00e9 maso navrch250 g mlet\u00e9ho vep\u0159ov\u00e9ho masa (30% tuku)0.5 l\u017ei\u010dky soli1 l\u017ei\u010dka cukru0.5 l\u017ei\u010dky kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017ei\u010dka sezamov\u00e9ho oleje1 l\u017ei\u010dka v\u00edna Shaoxing2 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dkyOstatn\u00ed p\u0159\u00edsady navrchSezamov\u00fd olejJarn\u00ed cibulka (nakr\u00e1jen\u00e1 na velmi tenk\u00e1 kole\u010dka)N\u011bkolik stonk\u016f choy sum\t\n\t\n\t\tV\u00fdvarV\u0161echny suroviny dejte do hrnce a na siln\u00e9m ohni p\u0159ive\u010fte k varuJakmile se v\u00fdvar za\u010dne va\u0159it, st\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd a\u017e st\u0159edn\u00ed, p\u0159iklopte a nechte zvolna va\u0159it 40 minut a\u017e 1 hodinuV\u00fdvar p\u0159ece\u010fte a rozmixujte ve stoln\u00edm mix\u00e9ru (po \u010d\u00e1stech, pokud se do n\u00e1doby nevejde cel\u00fd). M\u016f\u017eete pou\u017e\u00edt i ty\u010dov\u00fd mix\u00e9r, ale v\u00fdsledek bude podstatn\u011b m\u00e9n\u011b v\u00fdrazn\u00fdZ\u00edsk\u00e1te kr\u00e1sn\u00fd b\u00edl\u00fd, ml\u00e9\u010dn\u011b zakalen\u00fd a kr\u00e9mov\u00fd v\u00fdvar typu paitanChilli olejV mal\u00e9m rendl\u00edku zah\u0159\u00edvejte na m\u00edrn\u00e9m ohni tak, aby sm\u011bs lehce probubl\u00e1vala, po dobu 20 a\u017e 30 minutOlej je hotov\u00fd, jakmile z\u00edsk\u00e1 kr\u00e1snou jasn\u011b \u010dervenou barvu.P\u0159ece\u010fte a dejte stranouSm\u011bs ko\u0159en\u00edV\u0161echno ko\u0159en\u00ed rozemelte v mix\u00e9ru, hmo\u017ed\u00ed\u0159i nebo ml\u00fdnku na ko\u0159en\u00ed na jemn\u00fd pr\u00e1\u0161ekMlet\u00e9 maso navrchV misce nechte vep\u0159ov\u00e9 maso marinovat alespo\u0148 10 minutDo woku rozp\u00e1len\u00e9ho na st\u0159edn\u011b siln\u00e9m ohni s trochou oleje na dn\u011b p\u0159idejte vep\u0159ov\u00e9 masoRozprost\u0159ete ho a nechte bez m\u00edch\u00e1n\u00ed op\u00e9kat 2-3 minuty dozlatovaPot\u00e9 maso za\u010dn\u011bte rozd\u011blovat na mal\u00e9 kousky a d\u00e1l op\u00e9kejte dozlatovaJakmile je maso p\u011bkn\u011b ope\u010den\u00e9, dejte ho stranouSestaven\u00ed miskyNudle p\u0159ipravte podle n\u00e1vodu na obaluChoy sum blan\u0161\u00edrujteNa dno misky na ramen dejte polovinu om\u00e1\u010dkov\u00e9ho z\u00e1kladuP\u0159idejte jednu porci nudl\u00edZalijte polovinou v\u00fdvaru (p\u0159ibli\u017en\u011b 350 ml)P\u0159idejte jeden nebo dva stonky choy sumP\u0159idejte dv\u011b l\u017ei\u010dky sm\u011bsi ko\u0159en\u00edP\u0159idejte \u0161t\u011bdrou porci mlet\u00e9ho masaP\u0159idejte n\u011bkolik po\u0159\u00e1dn\u00fdch l\u017eic chilli olejeZak\u00e1pn\u011bte sezamov\u00fdm olejemP\u0159idejte po\u0159\u00e1dnou d\u00e1vku najemno nakr\u00e1jen\u00e9 jarn\u00ed cibulky\t\n\t\n\t\tTohle jste nikde ne\u010detli, ale pokud chcete p\u0159\u00edpravu opravdu urychlit, pou\u017eijte kvalitn\u00ed buj\u00f3n v kostce. V\u00fdvar se koneckonc\u016f nech\u00e1v\u00e1 t\u00e1hnout jen proto, aby do n\u011bj aromatick\u00e9 p\u0159\u00edsady uvolnily svou chu\u0165. K dosa\u017een\u00ed typick\u00e9 konzistence sta\u010d\u00ed ve v\u00fdvaru zah\u0159\u00e1t \u017eelatinu spolu s tukem.\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nJust One Cookbook \u2013 Tantanmen – https:\/\/www.justonecookbook.com\/tantanmen\/\n\n\n\nJaponsk\u00e1 Wikipedie \u2013 \u62c5\u3005\u9eba – https:\/\/ja.wikipedia.org\/wiki\/\u62c5\u3005\u9eba\n\n\n\nCulinary Backstreets \u2013 Se\u010du\u00e1nsk\u00fd tantanmen: Aun, nudle na m\u00edru (2023) – https:\/\/culinarybackstreets.com\/cities-category\/tokyo\/2023\/sichuan-tantanmen-aun-custom-made-noodles\/\n\n\n\nOishibook \u2013 Tantanmen – https:\/\/oishibook.com\/tantanmen\/\n\n\n\nTokyo Calendar \u2013 \u010cl\u00e1nek 4513 – https:\/\/tokyo-calendar.jp\/article\/4513\n\n\n\nReddit \u2013 https:\/\/www.reddit.com\/r\/ramen\/comments\/5aitl1\/fresh_you_guys_asked_for_it_so_here_it_is\/\n\n\n\nNote \u2013 Traveling Food Lab – https:\/\/note.com\/travelingfoodlab\/n\/n8ab75e17d502\n\n\n\nAmeblo od Tesipida07 \u2013 P\u0159\u00edsp\u011bvek 12643678195- https:\/\/ameblo.jp\/tesipida07\/entry-12643678195.html\n\n\n\nAjinomoto Park \u2013 Karta receptu na tantanmen 707202 – https:\/\/park.ajinomoto.co.jp\/recipe\/card\/707202\/","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196378","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=196378"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196378\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31166"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}