{"id":196642,"title":"Chanko nabe, japonsk\u00fd kotl\u00edk z\u00e1pasn\u00edk\u016f sum\u00f3","modified":"2026-10-31T17:01:14+01:00","plain":"\u00da\u017easn\u00fd recept na proslul\u00fd v\u00fdvar z\u00e1pasn\u00edk\u016f sum\u00f3! Po\u0159\u00e1dn\u011b zasyt\u00ed a u stolu navod\u00ed p\u0159\u00e1telskou atmosf\u00e9ru\n\n\n\nTady je skv\u011bl\u00fd tip na tradi\u010dn\u00ed japonsk\u00fd pokrm z jednoho hrnce pro podzim, kter\u00fd se rychle bl\u00ed\u017e\u00ed. Lahodn\u00e9 a vydatn\u00e9 j\u00eddlo, kter\u00e9 v\u00e1s d\u00edky v\u00fdvaru a ku\u0159ec\u00edm kuli\u010dk\u00e1m po\u0159\u00e1dn\u011b zasyt\u00ed. Milovn\u00edci masa si p\u0159ijdou na sv\u00e9!\n\n\n\nCo je chanko nabe? \n\n\n\nV Japonsku se p\u0159i zm\u00ednce o chanko nabe ka\u017ed\u00e9mu okam\u017eit\u011b vybav\u00ed sum\u00f3. Za t\u00edmto velkolep\u00fdm pokrmem japonsk\u00e9 kuchyn\u011b se skr\u00fdv\u00e1 p\u0159edev\u0161\u00edm v\u00fdznamn\u00e1 japonsk\u00e1 kulturn\u00ed a sportovn\u00ed tradice. Chanko nabe vzniklo ve spole\u010dnosti samuraj\u016f, v n\u00ed\u017e se sum\u00f3 za\u010dalo rozv\u00edjet a z\u00edsk\u00e1vat pevn\u00e9 m\u00edsto. Tento pokrm se uk\u00e1zal jako velmi praktick\u00fd pro sportovce, kte\u0159\u00ed pot\u0159ebovali na\u010derpat nov\u00e9 s\u00edly.\u00a0\n\n\n\nPokud jste si mysleli, \u017ee recept na ramen obsahuje krom\u011b v\u00fdvaru spoustu dal\u0161\u00edch p\u0159\u00edsad…\n\n\n\nZ\u00e1pasn\u00edci sum\u00f3 jsou u\u017e n\u011bkolik set let ikonick\u00fdmi p\u0159edstaviteli japonsk\u00fdch bojov\u00fdch um\u011bn\u00ed, a tak se chanko nabe proslavilo tak\u00e9 pod n\u00e1zvem \u201ej\u00eddlo z\u00e1pasn\u00edk\u016f sum\u00f3 z jednoho hrnce\u201c. A sum\u00f3 znamen\u00e1 s\u00edlu a energii. Pr\u00e1v\u011b tady tento pokrm p\u0159irozen\u011b nach\u00e1z\u00ed sv\u00e9 uplatn\u011bn\u00ed, nejen jako rodinn\u00e9 j\u00eddlo ke spole\u010dn\u00e9mu stolu, ale tak\u00e9 jako nepostradateln\u00e1 sou\u010d\u00e1st japonsk\u00e9ho sportovn\u00edho re\u017eimu\u2026 \n\n\n\nOstatn\u011b samotn\u00fd n\u00e1zev mluv\u00ed za v\u0161e. \u201eNabe\u201c znamen\u00e1 \u201ehrnec\u201c a p\u0159\u00edmo odkazuje na pokrm, kter\u00fd se zvolna va\u0159\u00ed. \u201eChanko\u201c je ozna\u010den\u00ed pro j\u00eddlo ur\u010den\u00e9 v\u00fdhradn\u011b z\u00e1pasn\u00edk\u016fm sum\u00f3. Jak u\u017e asi tu\u0161\u00edte, p\u016fvodn\u00edm smyslem chanko nabe bylo p\u0159edev\u0161\u00edm po\u0159\u00e1dn\u011b zasytit. \n\n\n\nDal\u0161\u00ed legend\u00e1rn\u00ed japonsk\u00e9 j\u00eddlo z jednoho hrnce: sukiyaki, zprudka ope\u010den\u00e9 v s\u00f3jov\u00e9 om\u00e1\u010dce a nam\u00e1\u010den\u00e9 do syrov\u00e9ho vejce\n\n\n\nKrom\u011b v\u00fdvaru v n\u011bm tedy najdete nejr\u016fzn\u011bj\u0161\u00ed zeleninu, maso a n\u011bkdy dokonce mo\u0159sk\u00e9 plody nebo ryby. Tresku, krevety, vep\u0159ov\u00e9, ku\u0159ec\u00ed, tofu, pekingsk\u00e9 zel\u00ed, houby shiitake\u2026 Hod\u00ed se do n\u011bj v\u0161echno! Ne nadarmo se \u0159\u00edk\u00e1, \u017ee je to obl\u00edben\u00e9 j\u00eddlo z\u00e1pasn\u00edk\u016f sum\u00f3 p\u0159ed z\u00e1pasem.\u00a0\n\n\n\nDal\u0161\u00ed japonsk\u00fd pokrm z jednoho hrnce s ku\u0159ec\u00edm masem: mizutaki, p\u0159ipravovan\u00e9 v \u010dir\u00e9m v\u00fdvaru.\n\n\n\nP\u0159esto na chanko nabe neexistuje jedin\u00fd ust\u00e1len\u00fd recept. Ka\u017ed\u00fd si ho p\u0159ipravuje trochu po sv\u00e9m, podle ro\u010dn\u00edho obdob\u00ed, chuti i regionu. Hodn\u011b z\u00e1le\u017e\u00ed tak\u00e9 na jednotliv\u00fdch z\u00e1pasnick\u00fdch st\u00e1j\u00edch. \n\n\n\nPro zaj\u00edmavost, mnoz\u00ed pr\u00fd pou\u017e\u00edvaj\u00ed ku\u0159ec\u00ed maso, proto\u017ee m\u00e1 z\u00e1pasn\u00edk\u016fm p\u0159in\u00e1\u0161et \u0161t\u011bst\u00ed. Ku\u0159e m\u00e1 dv\u011b nohy, a tak m\u00e1 z\u00e1pasn\u00edk\u016fm sum\u00f3 pom\u00e1hat pevn\u011b st\u00e1t na vlastn\u00edch dvou. Alespo\u0148 tak to prav\u00ed tradice. Recepty se ve skute\u010dnosti m\u00edsto od m\u00edsta li\u0161\u00ed, ale z\u00e1kladn\u00ed vlastnost chanko nabe z\u016fst\u00e1v\u00e1 stejn\u00e1: je pln\u00e9 dobrot. Nemus\u00edte se ale b\u00e1t, po vyzkou\u0161en\u00ed m\u00e9ho receptu v\u00e1m ob\u0159\u00ed postava nenaroste!\n\n\n\nOdkud poch\u00e1z\u00ed chanko nabe? \n\n\n\nChanko nabe je p\u0159edev\u0161\u00edm p\u0159\u00edb\u011bhem japonsk\u00e9 kultury. \u0158\u00edk\u00e1 se, \u017ee pr\u00e1v\u011b v obdob\u00ed Edo (1603-1868) se sum\u00f3 stalo plnohodnotn\u00fdm sportem a ze z\u00e1pasn\u00edka se stala osobnost zt\u011bles\u0148uj\u00edc\u00ed odhodl\u00e1n\u00ed, s\u00edlu a moc. \n\n\n\nTuto p\u0159edstavu podporovala mimo jin\u00e9 pr\u00e1v\u011b zv\u00fd\u0161en\u00e1 konzumace chanko nabe a r\u00fd\u017eov\u00fdch pokrm\u016f. V obdob\u00ed Meid\u017ei, kter\u00e9 n\u00e1sledovalo po obdob\u00ed Edo, vytvo\u0159il z\u00e1pasn\u00edk Hitachiyama tento pokrm, tolik pot\u0159ebn\u00fd pro udr\u017een\u00ed s\u00edly a nab\u00edr\u00e1n\u00ed hmotnosti.\u00a0\n\n\n\nZ\u00e1kladem chanko nabe je oby\u010dejn\u00fd ku\u0159ec\u00ed v\u00fdvar, m\u016f\u017eete si ale p\u0159ipravit i v\u00fdvar chintan na ramen\n\n\n\nD\u00edky sv\u00e9 vydatnosti bylo chanko nabe ide\u00e1ln\u00edm j\u00eddlem pro z\u00e1pasnick\u00e9 st\u00e1je, t\u00edm sp\u00ed\u0161, \u017ee se dalo p\u0159ipravit v dostate\u010dn\u00e9m mno\u017estv\u00ed pro v\u0161echny. \n\n\n\nN\u011bkte\u0159\u00ed lid\u00e9 vypr\u00e1v\u011bj\u00ed, \u017ee nav\u0161t\u00edvili restaurace specializovan\u00e9 na chanko nabe (\u010dasto je provozuj\u00ed b\u00fdval\u00ed z\u00e1pasn\u00edci) a svou porci ani nedok\u00e1zali doj\u00edst. Z\u00e1pasn\u00edk sum\u00f3 mus\u00ed j\u00edst velk\u00e9 mno\u017estv\u00ed j\u00eddla, aby si udr\u017eel a rozv\u00edjel s\u00edlu, a pr\u00e1v\u011b odtud poch\u00e1z\u00ed bohatost, vydatnost a sytost tohoto pokrmu, kter\u00e9 si zachoval po v\u0161echna ta l\u00e9ta. Od doby, kdy se roz\u0161\u00ed\u0159ilo mezi ve\u0159ejnost, se chanko nabe vn\u00edm\u00e1 jako \u0161t\u011bdr\u00e9 a h\u0159ejiv\u00e9 j\u00eddlo, kter\u00e9 je nav\u00edc jednoduch\u00e9 na p\u0159\u00edpravu!\n\n\n\nHlavn\u00ed suroviny na chanko nabe\n\n\n\n\n\n\n\nV\u00fdvar: co by bylo chanko nabe bez v\u00fdvaru? Je z\u00e1kladem cel\u00e9ho pokrmu a d\u00edky chuti umami mu dod\u00e1v\u00e1 plnost a hloubku. Obal\u00ed v\u0161echny suroviny v chanko nabe a prom\u011bn\u00ed je ve skute\u010dnou lah\u016fdku. \n\n\n\nSak\u00e9: r\u00fd\u017eov\u00e9 v\u00edno, kter\u00e9 v\u00fdvaru dod\u00e1 jemn\u00e9, lehce nasl\u00e1dl\u00e9 t\u00f3ny. Spole\u010dn\u011b s mirinem, dal\u0161\u00edm sladk\u00fdm r\u00fd\u017eov\u00fdm v\u00ednem, zakulacuje chu\u0165 a vyva\u017euje slanost pokrmu. \n\n\n\nKombu: dal\u0161\u00ed nepostradateln\u00e1 surovina p\u0159i p\u0159\u00edprav\u011b v\u00fdvaru. V tomto ohledu si jist\u011b v\u0161imnete podobnosti s v\u00fdvarem dashi. Kombu dod\u00e1v\u00e1 intenzitu, je toti\u017e velmi bohat\u00e9 na umami a p\u0159in\u00e1\u0161\u00ed do pokrmu mo\u0159sk\u00e9 t\u00f3ny. \n\n\n\nB\u00edl\u00e9 miso: pr\u00e1v\u011b tahle lahodn\u00e1 p\u0159\u00edsada d\u011bl\u00e1 velk\u00fd rozd\u00edl. Fermentuje krat\u0161\u00ed dobu ne\u017e ostatn\u00ed druhy misa, a proto je obzvl\u00e1\u0161\u0165 jemn\u00e9 a kr\u00e9mov\u00e9. M\u016f\u017eete ale s\u00e1hnout i po v\u00fdrazn\u011bj\u0161\u00edm misu, t\u0159eba \u010derven\u00e9m (to pou\u017e\u00edv\u00e1m v postupu)\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: dosud jsou v\u0161echny chut\u011b pom\u011brn\u011b jemn\u00e9, a tak s\u00f3jov\u00e1 om\u00e1\u010dka pou\u017eit\u00e1 p\u0159i p\u0159\u00edprav\u011b ku\u0159ec\u00edch kuli\u010dek dod\u00e1 slan\u00fd t\u00f3n, kter\u00fd s ostatn\u00edmi chut\u011bmi p\u0159\u00edjemn\u011b, ale nen\u00e1padn\u011b kontrastuje. \n\n\n\nStrouhanka panko: panko je leh\u010d\u00ed ne\u017e b\u011b\u017en\u00e1 strouhanka, a p\u0159edev\u0161\u00edm k\u0159upav\u011bj\u0161\u00ed a vzdu\u0161n\u011bj\u0161\u00ed. Zkr\u00e1tka ide\u00e1ln\u00ed volba pro tento recept, proto\u017ee hotov\u00e9 kuli\u010dky d\u00edky n\u00ed nebudou tak hutn\u00e9. \n\n\n\nPekingsk\u00e9 zel\u00ed: je jemn\u00e9 a lehce nasl\u00e1dl\u00e9, chanko nabe dod\u00e1 lehkost, sv\u011b\u017eest a k\u0159upavost. Nav\u00edc je to podzimn\u00ed zelenina, tak\u017ee se skv\u011ble hod\u00ed!\n\n\n\nHouby shiitake: p\u0159in\u00e1\u0161ej\u00ed zemit\u00e9 t\u00f3ny, zaj\u00edmavou strukturu a hloubku chuti. Pat\u0159\u00ed mezi suroviny, se kter\u00fdmi se v receptech na chanko nabe b\u011b\u017en\u011b setk\u00e1te. \n\n\n\nM\u00e1te chu\u0165 na dal\u0161\u00ed japonsk\u00fd du\u0161en\u00fd pokrm? R\u014dru kyabetsu, zeln\u00e9 z\u00e1vitky v raj\u010datov\u00e9 om\u00e1\u010dce.\n\n\n\nNudle udon: do chanko nabe se hod\u00ed nejl\u00e9pe. Jsou lahodn\u00e9, syt\u00e9, siln\u00e9 a m\u011bkk\u00e9\u2026 Zkr\u00e1tka v\u00e1s skv\u011ble zasyt\u00ed a pot\u011b\u0161\u00ed. V tomto receptu pou\u017eiji p\u0159edva\u0159en\u00e9.\n\n\n\n\n\n\tChanko nabe - J\u00eddlo z\u00e1pasn\u00edk\u016f sum\u00f3\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tV\u00fdvar1.5 l ku\u0159ec\u00edho v\u00fdvaru (nesolen\u00e9ho)60 ml sak\u00e980 ml mirinu2 l\u017e\u00edce z\u00e1zvorov\u00e9 \u0161\u0165\u00e1vy (z\u00edskan\u00e9 nastrouh\u00e1n\u00edm z\u00e1zvoru a n\u00e1sledn\u00fdm vyma\u010dk\u00e1n\u00edm p\u0159es pl\u00e1t\u00fdnko)4 strou\u017eky \u010desneku (rozm\u00e1\u010dknut\u00e9)0.5 cibule (rozkrojen\u00e9 nap\u016fl, neoloupan\u00e9)1 l\u017ei\u010dka pr\u00e1\u0161ku ze su\u0161en\u00fdch hub shiitake (nastrouhejte p\u0159ibli\u017en\u011b \u010dtvrtinu houby)1 kus \u0159asy kombu145 gram\u016f b\u00edl\u00e9ho misaKu\u0159ec\u00ed kuli\u010dky230 g ku\u0159ec\u00edho masa (mlet\u00e9ho, ide\u00e1ln\u011b z horn\u00edch stehen)2 l\u017ei\u010dky z\u00e1zvorov\u00e9 \u0161\u0165\u00e1vy (z\u00edskan\u00e9 nastrouh\u00e1n\u00edm z\u00e1zvoru a n\u00e1sledn\u00fdm vyma\u010dk\u00e1n\u00edm p\u0159es pl\u00e1t\u00fdnko)2 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu6 l\u017eic strouhanky panko1 stonek jarn\u00ed cibulky (nasekan\u00fd opravdu najemno)1 vejce (roz\u0161lehan\u00e9)Rag\u00faKu\u0159ec\u00ed kuli\u010dky680 g filetu z tresky (\u010derstv\u00e9ho, nesolen\u00e9ho)8 velk\u00fdch krevet (syrov\u00fdch)170 g vep\u0159ov\u00e9ho b\u016f\u010dku nakr\u00e1jen\u00e9ho na pl\u00e1tky4 ku\u0159ec\u00ed horn\u00ed stehna400 g st\u0159edn\u011b pevn\u00e9ho tofu (momen dofu)0.5 pekingsk\u00e9ho zel\u00ed6 jarn\u00edch cibulek\/cibul\u00ed se\u010dek6 hub shiitake (\u010derstv\u00fdch)K pod\u00e1v\u00e1n\u00edom\u00e1\u010dka ponzuP\u0159edva\u0159en\u00e9 nudle udon\t\n\t\n\t\tV\u00fdvarVe velk\u00e9m hrnci sm\u00edchejte v\u0161echny suroviny na v\u00fdvar krom\u011b misa. Na st\u0159edn\u00edm plameni p\u0159ive\u010fte k m\u00edrn\u00e9mu varu.Jakmile v\u00fdvar za\u010dne m\u00edrn\u011b probubl\u00e1vat, odeberte n\u011bkolik l\u017eic do mal\u00e9 misky.Do misky pot\u00e9 p\u0159idejte b\u00edl\u00e9 miso a rozm\u00edchejte dohladka.Rozm\u00edchan\u00e9 miso postupn\u011b p\u0159il\u00e9vejte do v\u00fdvaru v hrnci a m\u00edchejte, aby se rozpustily hrudky. Po p\u0159id\u00e1n\u00ed misa u\u017e v\u00fdvar nenechte prudce va\u0159it. Jakmile za\u010dne m\u00edrn\u011b probubl\u00e1vat a u okraj\u016f hrnce se objev\u00ed mal\u00e9 bublinky, vypn\u011bte oh\u0159ev.P\u0159iklopte a dejte stranou.Po 10 minut\u00e1ch vyjm\u011bte kus \u0159asy kombu a cibuliKu\u0159ec\u00ed kuli\u010dkyVe velk\u00e9 m\u00edse sm\u00edchejte v\u0161echny suroviny. V\u0161e propracujte rukama.M\u00edchejte, dokud se v\u0161e dob\u0159e nespoj\u00ed a sm\u011bs nezesv\u011btl\u00e1Vytvarujte ku\u0159ec\u00ed kuli\u010dky o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 2,5 cm. Pokud je sm\u011bs p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1 a kuli\u010dky z n\u00ed nejdou tvarovat, p\u0159idejte podle pot\u0159eby strouhanku panko.Rag\u00faFilet z tresky nakr\u00e1jejte na 5 cm velk\u00e9 kousky.Krevety oloupejte a odstra\u0148te st\u0159\u00edvka.Vep\u0159ov\u00fd b\u016f\u010dek nakr\u00e1jejte na 5 cm velk\u00e9 kousky.Ku\u0159ec\u00ed maso nakr\u00e1jejte na kousky velikosti sousta.Tofu nakr\u00e1jejte na kostky o velikosti p\u0159ibli\u017en\u011b 2,5 cmOdd\u011blte listy pekingsk\u00e9ho zel\u00ed a nakr\u00e1jejte je na men\u0161\u00ed kousky.Jarn\u00ed cibulky nakr\u00e1jejte na 5 cm dlouh\u00e9 kousky.Z hub shiitake odstra\u0148te no\u017ei\u010dky a do klobou\u010dk\u016f vy\u0159\u00edzn\u011bte malou hv\u011bzdi\u010dkuP\u0159\u00edprava stoluV\u0161echny suroviny na rag\u00fa\u2014ku\u0159ec\u00ed kuli\u010dky, mo\u0159sk\u00e9 plody, vep\u0159ov\u00fd b\u016f\u010dek, ku\u0159ec\u00ed maso, tofu, pl\u00e1tky mrkve, pekingsk\u00e9 zel\u00ed, cibuli negi, jarn\u00ed cibulky a houby\u2014rozlo\u017ete na serv\u00edrovac\u00ed m\u00edsy. M\u00edsy rozm\u00edst\u011bte na st\u016fl.Om\u00e1\u010dku ponzu nalijte do mal\u00fdch misti\u010dek na nam\u00e1\u010den\u00ed a ke ka\u017ed\u00e9mu m\u00edstu u stolu dejte jednu spolu s h\u016flkami, pol\u00e9vkovou l\u017e\u00edc\u00ed a miskou na pol\u00e9vku.Na st\u016fl vedle m\u00eds se surovinami postavte va\u0159i\u010d.Hrnec s v\u00fdvarem na chanko nabe postavte na ho\u0159\u00e1k. Pokud nem\u00e1te p\u0159enosn\u00fd plynov\u00fd va\u0159i\u010d, m\u016f\u017eete rag\u00fa uva\u0159it na spor\u00e1ku, p\u0159endat do velk\u00e9 m\u00edsy a pod\u00e1vat ke spole\u010dn\u00e9mu j\u00eddlu. Nebo m\u016f\u017eete hrnec p\u0159in\u00e9st na st\u016fl, vychutnat si p\u0159ipravenou v\u00e1rku a pak ho vr\u00e1tit na spor\u00e1k a uva\u0159it dal\u0161\u00ed.Pod\u00e1v\u00e1n\u00ed chanko nabeNa st\u0159edn\u00edm plameni p\u0159ive\u010fte v\u00fdvar k m\u00edrn\u00e9mu varu. Jakmile za\u010dne m\u00edrn\u011b probubl\u00e1vat, p\u0159idejte rybu, tofu, tvrd\u0161\u00ed \u010d\u00e1sti zel\u00ed, n\u011bkolik kousk\u016f jarn\u00ed cibulky a n\u011bkolik hub. Nemus\u00edte p\u0159id\u00e1vat v\u0161echny suroviny najednou; pokud v\u00e1m to vyhovuje, m\u016f\u017eete va\u0159it po v\u00e1rk\u00e1ch.P\u0159iklopte a va\u0159te 10 minut, nebo dokud zelenina nezm\u011bkne a ryba nebude hotov\u00e1. Uva\u0159en\u00e9 suroviny rozd\u011blte do jednotliv\u00fdch misek na pol\u00e9vku. Do v\u00fdvaru pot\u00e9 p\u0159idejte masov\u00e9 kuli\u010dky, ku\u0159ec\u00ed maso (nebo dal\u0161\u00ed rybu) a zeleninu a va\u0159te pod pokli\u010dkou 10 minut. Pamatujte, \u017ee zelenina a tofu se uva\u0159\u00ed rychleji ne\u017e masov\u00e9 kuli\u010dky, mo\u0159sk\u00e9 plody a ku\u0159ec\u00ed maso.V\u00fdvar udr\u017eujte po celou dobu v m\u00edrn\u00e9m varu. Pokud tekutiny ubude, p\u0159ilijte trochu vody nebo ku\u0159ec\u00edho v\u00fdvaru, aby j\u00ed na z\u00e1v\u011br zbylo dost na proh\u0159\u00e1t\u00ed nudl\u00ed. I kdy\u017e v\u00fdvar na\u0159ed\u00edte, va\u0159en\u00e9 suroviny mu budou d\u00e1l dod\u00e1vat bohatou chu\u0165.A\u017e budou str\u00e1vn\u00edci p\u0159ipraveni j\u00edst, vyjm\u011bte z v\u00fdvaru pevn\u00e9 suroviny a p\u0159idejte p\u0159edva\u0159en\u00e9 nudle udon. Nechte m\u00edrn\u011b va\u0159it, dokud se v\u0161e neproh\u0159eje, pot\u00e9 rozd\u011blte do misek na pol\u00e9vku a pod\u00e1vejte.\t\n\t\n\t\tI kdy\u017e to prodlou\u017e\u00ed p\u0159\u00edpravu, v\u0159ele doporu\u010duji uva\u0159it si vlastn\u00ed ku\u0159ec\u00ed v\u00fdvar. V\u00fdsledek bude o to lep\u0161\u00ed.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nJako z\u00e1klad jsem pou\u017eil recept ze str\u00e1nek Just One Cookbook, kter\u00fd zase vych\u00e1z\u00ed z knihy japonsk\u00fdch recept\u016f Amy Kaneko \u201eVa\u0159me japonsk\u00e1 j\u00eddla!: Ka\u017edodenn\u00ed recepty na autentick\u00e9 pokrmy\u201c\u00a0. Je dostupn\u00e1 pouze v angli\u010dtin\u011b, ale m\u011bl jsem mo\u017enost si ji prolistovat a up\u0159\u00edmn\u011b je opravdu kvalitn\u00ed. Pokud si s angli\u010dtinou porad\u00edte, stoj\u00ed za to si ji po\u0159\u00eddit. Moje \u00fapravy se t\u00fdkaj\u00ed p\u0159edev\u0161\u00edm v\u00fdvaru (mno\u017estv\u00ed \u010desneku, cibule, pr\u00e1\u0161ku z hub shiitake, kombu)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196642","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=196642"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196642\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18203"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}