{"id":196689,"title":"Kuri gohan, japonsk\u00e1 r\u00fd\u017ee s ka\u0161tany","modified":"2026-10-31T17:02:56+01:00","plain":"Japonsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee va\u0159en\u00e1 s \u010derstv\u00fdmi jedl\u00fdmi ka\u0161tany, lehce osolen\u00e1 a posypan\u00e1 \u010dern\u00fdm sezamem, podzimn\u00ed r\u00fd\u017eov\u00fd pokrm.\n\n\n\nNa st\u00e1nc\u00edch se objevuj\u00ed prvn\u00ed jedl\u00e9 ka\u0161tany a s nimi se hned vrac\u00ed chu\u0165 na misku n\u011b\u010deho tepl\u00e9ho. \n\n\n\nKuri gohan ji uspokoj\u00ed s minimem surovin: vl\u00e1\u010dn\u00e1 zrnka r\u00fd\u017ee, m\u011bkk\u00e9 zlatav\u00e9 kousky ka\u0161tan\u016f a jemn\u00e1 p\u00e1ra, kter\u00e1 se uvoln\u00ed po odklopen\u00ed pokli\u010dky. S\u016fl a trocha sak\u00e9 zv\u00fdrazn\u00ed chu\u0165 cel\u00e9ho pokrmu, ani\u017e by p\u0159ehlu\u0161ily ka\u0161tany. \n\n\n\nDal\u0161\u00ed jemn\u011b nasl\u00e1dl\u00fd podzimn\u00ed r\u00fd\u017eov\u00fd pokrm, satsumaimo gohan s bat\u00e1ty.\n\n\n\nCo je kuri gohan?\n\n\n\nKuri gohan, ps\u00e1no \u6817\u3054\u98ef, znamen\u00e1 \u201er\u00fd\u017ee s ka\u0161tany\u201c : kuri ozna\u010duje ka\u0161tan, gohan r\u00fd\u017ei nebo j\u00eddlo. V nejjednodu\u0161\u0161\u00ed podob\u011b jde o \u010derstv\u00e9 jedl\u00e9 ka\u0161tany va\u0159en\u00e9 s japonskou kr\u00e1tkozrnnou r\u00fd\u017e\u00ed a \u0161petkou soli. Podle regionu se n\u011bkdy p\u0159id\u00e1v\u00e1 sak\u00e9 nebo mal\u00fd \u010dtvere\u010dek \u0159asy kombu pro v\u016fni a jemn\u00fd n\u00e1dech umami. Zejm\u00e9na v Kj\u00f3tu si pokrm zachov\u00e1v\u00e1 sv\u011btlou barvu a \u010dist\u00e9 chut\u011b.\n\n\n\nJeho charakter ur\u010duje textura. Ka\u0161tany z\u016fst\u00e1vaj\u00ed ve velk\u00fdch, m\u011bkk\u00fdch a kr\u00e9mov\u00fdch kostk\u00e1ch rozpt\u00fdlen\u00fdch mezi vl\u00e1\u010dn\u00fdmi, lehce lepiv\u00fdmi zrnky. Nejde o v\u00fdrazn\u011b ochucen\u00e9 takikomi gohan: pokud se p\u0159id\u00e1v\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, tak jen st\u0159\u00eddm\u011b nebo ve sv\u011btl\u00e9 variant\u011b, aby r\u00fd\u017ee z\u016fstala sv\u011btl\u00e1 a ka\u0161tany vynikly. Lepiv\u011bj\u0161\u00ed kuri okowa obsahuje v\u011bt\u0161\u00ed pod\u00edl lepkav\u00e9 r\u00fd\u017ee a velk\u00e9 sladk\u00e9 ka\u0161tany z Tamby severn\u011b od Kj\u00f3ta jsou vyhled\u00e1van\u00e9 u\u017e oded\u00e1vna.\n\n\n\nOd ka\u0161tan\u016f z Tamby ke stol\u016fm \u0161\u00f3gun\u016f\n\n\n\nJedl\u00e9 ka\u0161tany pat\u0159\u00ed do japonsk\u00e9ho j\u00eddeln\u00ed\u010dku u\u017e od prav\u011bk\u00e9ho obdob\u00ed D\u017e\u00f3mon a pozd\u011bji si z\u00edskaly oblibu i na stolech vy\u0161\u0161\u00edch vrstev. Ka\u0161tany z Tamby severn\u011b od Kj\u00f3ta byly proslul\u00e9 ji\u017e v obdob\u00ed Heian, v letech 794 a\u017e 1185 ; pro svou velikost a sladkost se darovaly \u0161\u00f3gun\u016fm a c\u00edsa\u0159\u016fm. Tato presti\u017e prov\u00e1z\u00ed pokrm dodnes, i kdy\u017e z\u016fstal jednoduch\u00fd a pe\u010dliv\u011b p\u0159ipravovan\u00fd.\n\n\n\nJaponsk\u00e1 r\u00fd\u017ee tvo\u0159\u00ed tak\u00e9 z\u00e1klad h\u0159ejiv\u00fdch misek, jako je oyakodon s ku\u0159ec\u00edm masem a vejcem.\n\n\n\nNa podzim m\u00e1 kuri gohan zvl\u00e1\u0161tn\u00ed m\u00edsto. Ka\u0161tany symbolizuj\u00ed hojnost a \u0161t\u011bst\u00ed a r\u00fd\u017ee s ka\u0161tany se poj\u00ed se sv\u00e1tkem Ch\u014dy\u014d no Sekku, slavnost\u00ed chryzant\u00e9m slavenou dev\u00e1t\u00e9ho dne dev\u00e1t\u00e9ho m\u011bs\u00edce. Ka\u0161tany se objevuj\u00ed tak\u00e9 mezi n\u011bkter\u00fdmi \u0161intoistick\u00fdmi ob\u011btinami spojen\u00fdmi s \u00farodou a vd\u011b\u010dnost\u00ed.\n\n\n\nPokrm si nakonec obl\u00edbila \u0161lechta i prost\u00fd lid. Dnes se pod\u00e1v\u00e1 doma, p\u0159i oslav\u00e1ch sklizn\u011b, v j\u00eddeln\u00e1ch i restaurac\u00edch v oblastech, kde se p\u011bstuj\u00ed jedl\u00e9 ka\u0161tany. V japonsk\u00e9 kuchyni stoj\u00ed na st\u0159\u00eddm\u00e9m dochucen\u00ed: s\u016fl vyzdvihuje sladkost, ani\u017e by ji p\u0159eb\u00edjela, a misku na z\u00e1v\u011br dopln\u00ed \u0161petka goma-shio, sm\u011bsi \u010dern\u00e9ho sezamu a soli.\n\n\n\nNa stejn\u00e9 t\u00e9ma: Ka\u0161tanov\u00e1 p\u011bna s mascarpone.\n\n\n\nHlavn\u00ed suroviny na kuri gohan\n\n\n\n\n\n\n\nZ\u00e1kladem jsou \u010derstv\u00e9 jedl\u00e9 ka\u0161tany, ide\u00e1ln\u011b japonsk\u00e9 odr\u016fdy, nap\u0159\u00edklad z Tamby: maj\u00ed plnou chu\u0165, kr\u00e9movou konzistenci a zlatavou barvu. Odstran\u00edme tvrdou slupku i vnit\u0159n\u00ed slupi\u010dku zvanou shibukawa a pot\u00e9 ka\u0161tany opl\u00e1chneme \u010distou vodou, abychom p\u0159ede\u0161li oxidaci a ho\u0159kosti. Japonsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee dod\u00e1 pln\u00e1, lehce lepiv\u00e1 zrnka p\u0159\u00edjemn\u00e1 na skus; p\u0159\u00eddavek 10 a\u017e 20 % r\u00fd\u017ee mochigome ji zjemn\u00ed a p\u0159ibl\u00ed\u017e\u00ed pokrmu okowa.\n\n\n\nDochucen\u00ed z\u016fst\u00e1v\u00e1 minim\u00e1ln\u00ed. Hlavn\u00ed pr\u00e1ci odvede s\u016fl, kter\u00e1 zv\u00fdrazn\u00ed sladkost r\u00fd\u017ee a ka\u0161tan\u016f, ani\u017e by pokrm chutnal slan\u011b. Vodu d\u00e1vkujeme jako na oby\u010dejnou japonskou r\u00fd\u017ei, jen s nepatrnou \u00fapravou kv\u016fli ka\u0161tan\u016fm, kter\u00e9 se va\u0159\u00ed v p\u00e1\u0159e na povrchu. Jedna a\u017e dv\u011b l\u017e\u00edce sak\u00e9 zjemn\u00ed v\u016fni a \u010dtvere\u010dek kombu o stran\u011b p\u0159ibli\u017en\u011b 5 cm dod\u00e1 \u010dist\u00fd t\u00f3n umami.\n\n\n\nNa z\u00e1v\u011br p\u0159ijde goma-shio, sm\u011bs \u010dern\u00e9ho sezamu a soli, kter\u00e1 dod\u00e1 kontrast a k\u0159upavost. N\u011bkter\u00e9 rodiny p\u0159id\u00e1vaj\u00ed trochu sv\u011btl\u00e9 nebo b\u00edl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky pro pln\u011bj\u0161\u00ed chu\u0165; kj\u00f3tsk\u00e9 verze zachov\u00e1vaj\u00ed sv\u011btlou barvu r\u00fd\u017ee, jin\u00e9 ji zabarvuj\u00ed o n\u011bco v\u00edce.\n\n\n\nJak zachovat autenti\u010dnost a \u010demu se vyhnout\n\n\n\nZnakem dobr\u00e9ho kuri gohan je st\u0159\u00eddm\u00e9 dochucen\u00ed zalo\u017een\u00e9 na soli. Sak\u00e9, kombu, jedna a\u017e dv\u011b l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky nebo trocha r\u00fd\u017ee mochigome maj\u00ed sv\u00e9 m\u00edsto, pokud chu\u0165 ka\u0161tan\u016f podpo\u0159\u00ed, a nep\u0159ehlu\u0161\u00ed ji. \n\n\n\nKa\u0161tany va\u0159\u00edme polo\u017een\u00e9 na r\u00fd\u017ei a po dojit\u00ed pod pokli\u010dkou v\u0161e opatrn\u011b prom\u00edch\u00e1me, aby kousky z\u016fstaly cel\u00e9.\n\n\n\nSyt\u011bj\u0161\u00ed misku nab\u00edz\u00ed gyudon s du\u0161en\u00fdm hov\u011bz\u00edm masem.\n\n\n\nVyhneme se: kandovan\u00fdm ka\u0161tan\u016fm nebo ka\u0161tan\u016fm v sirupu, \u010desneku, m\u00e1slu, tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce a p\u0159\u00edli\u0161 v\u00fdrazn\u00fdm v\u00fdvar\u016fm, kter\u00e9 chu\u0165 pokrmu p\u0159ebij\u00ed. Pod\u00e1v\u00e1me v misce se \u0161petkou goma-shio, \u010dasto spolu s pol\u00e9vkou miso nebo nakl\u00e1danou zeleninou. D\u00edky tomu si pokrm zachov\u00e1 sv\u011btlou barvu, vl\u00e1\u010dnost r\u00fd\u017ee a sladkost ka\u0161tan\u016f.\n\n\n\n\n\n\tKuri gohan - japonsk\u00e1 r\u00fd\u017ee s jedl\u00fdmi ka\u0161tany\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g r\u00fd\u017ee (v such\u00e9m stavu)300 g jedl\u00fdch ka\u0161tan\u016f (se slupkou)440 ml vodypra\u017een\u00e1 sem\u00ednka \u010dern\u00e9ho sezamu (trochu na posyp\u00e1n\u00ed)Na dochucen\u00ed (skupina A)2 l\u017e\u00edce sak\u00e90.5 l\u017e\u00edce mirinu1 l\u017ei\u010dka s\u00f3jov\u00e9 om\u00e1\u010dky0.75 l\u017ei\u010dky soli\t\n\t\n\t\tP\u0159\u00edpravaR\u00fd\u017ei propl\u00e1chn\u011bte alespo\u0148 30 minut p\u0159edem, pot\u00e9 ji nasypte do cedn\u00edku a nechte d\u016fkladn\u011b okapat.Ka\u0161tany zalijte dostate\u010dn\u00fdm mno\u017estv\u00edm vrouc\u00ed vody a nechte je v n\u00ed, dokud voda nevychladne, aby slupky zm\u011bkly.Ka\u0161tany oloupejte no\u017eem, odstra\u0148te tvrdou slupku i vnit\u0159n\u00ed slupi\u010dku a pot\u00e9 je namo\u010dte do vody.Va\u0159en\u00edOkapanou r\u00fd\u017ei dejte do r\u00fd\u017eovaru.P\u0159idejte vodu a suroviny na dochucen\u00ed ze skupiny A (sak\u00e9, mirin, s\u00f3jovou om\u00e1\u010dku, s\u016fl).Jednou prom\u00edchejte ode dna sm\u011brem nahoru a r\u00fd\u017ei urovnejte do rovnom\u011brn\u00e9 vrstvy.Navrch rozlo\u017ete ka\u0161tany, nevm\u00edch\u00e1vejte je do r\u00fd\u017ee a uva\u0159te v r\u00fd\u017eovaru na b\u011b\u017en\u00fd program.Pod\u00e1v\u00e1n\u00edRozd\u011blte do misek a posypte pra\u017een\u00fdmi sem\u00ednky \u010dern\u00e9ho sezamu.\t\n\t\n\t\tKa\u0161tany polo\u017ete na ochucenou r\u00fd\u017ei a va\u0159te bez m\u00edch\u00e1n\u00ed, aby z\u016fstaly cel\u00e9 a na povrchu r\u00fd\u017ee.\nP\u0159\u00edprava v hrnci: R\u00fd\u017ei s vodou a surovinami na dochucen\u00ed p\u0159ive\u010fte pod pokli\u010dkou k varu, navrch polo\u017ete ka\u0161tany a va\u0159te na m\u00edrn\u00e9m ohni 12 a\u017e 13 minut, dokud se tekutina nevst\u0159eb\u00e1. Vypn\u011bte oh\u0159ev a nechte pod pokli\u010dkou 10 minut odpo\u010d\u00edvat, pot\u00e9 r\u00fd\u017ei na\u010dechrejte.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196689","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=196689"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196689\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166579"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}