{"id":196711,"title":"Yakitori, japonsk\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy","modified":"2026-10-31T17:03:35+01:00","plain":"V Japonsku se yakitori (\u713c\u304d\u9ce5) \u010dasto jed\u00ed jako sva\u010dina, p\u0159i japonsk\u00fdch slavnostech matsuri nebo v restaurac\u00edch specializovan\u00fdch na yakitori (yakitori-ya) k alkoholick\u00fdm n\u00e1poj\u016fm. Ku\u0159ec\u00ed yakitori jsou opravdovou klasikou japonsk\u00e9 kuchyn\u011b.\n\n\n\nCo takhle ke \u0161p\u00edz\u016fm pod\u00e1vat yaki udon s hov\u011bz\u00edm masem?\n\n\n\nNen\u00ed neobvykl\u00e9 vid\u011bt n\u011bkolik takov\u00fdch podnik\u016f vedle sebe v jedn\u00e9 ulici. V Japonsku existuj\u00ed dokonce cel\u00e9 z\u00e1bavn\u00ed parky v\u011bnovan\u00e9 yakitori, co\u017e sv\u011bd\u010d\u00ed o oblib\u011b tohoto pokrmu.\n\n\n\nR\u016fzn\u00e9 druhy yakitori\n\n\n\nStejn\u011b jako sushi se i yakitori v Japonsku berou velmi v\u00e1\u017en\u011b a ka\u017ed\u00e1 kombinace surovin na \u0161p\u00edzu m\u00e1 sv\u016fj vlastn\u00ed n\u00e1zev. \n\n\n\nVe specializovan\u00fdch restaurac\u00edch si kucha\u0159i dokonce obstar\u00e1vaj\u00ed zvl\u00e1\u0161tn\u00ed plemena ku\u0159at z konkr\u00e9tn\u00edch oblast\u00ed, vyhl\u00e1\u0161en\u00e1 jedine\u010dnou strukturou a chut\u00ed masa. Pou\u017e\u00edvaj\u00ed r\u016fzn\u00e9 zp\u016fsoby kr\u00e1jen\u00ed, napichov\u00e1n\u00ed a grilov\u00e1n\u00ed. Host\u00e9 si mohou vyb\u00edrat z neuv\u011b\u0159iteln\u011b pestr\u00e9 nab\u00eddky \u2013 od prsou, stehen, chrupavek, k\u0159\u00eddel, k\u016f\u017ee a prsn\u00edch \u0159\u00edze\u010dk\u016f a\u017e po j\u00e1tra a \u017ealudky.\n\n\n\n\nKu\u0159ec\u00ed horn\u00ed stehna (momo, \u3082\u3082)\n\n\n\nKu\u0159ec\u00ed prsa (mune, \u3080\u306d)\n\n\n\nKu\u0159ec\u00ed horn\u00ed stehna a jarn\u00ed cibulka (negima, \u306d\u304e\u307e)\n\n\n\nKu\u0159ec\u00ed prsn\u00ed \u0159\u00edze\u010dky (sasami, \u3055\u3055\u307f)\n\n\n\nKu\u0159ec\u00ed k\u016f\u017ee (kawa, \u76ae)\n\n\n\nKu\u0159ec\u00ed k\u0159\u00eddla (tebasaki, \u624b\u7fbd\u5148)\n\n\n\nKu\u0159ec\u00ed biskup (bonjiri, \u307c\u3093\u3058\u308a)\n\n\n\nKu\u0159ec\u00ed chrupavky (nankotsu, \u8edf\u9aa8)\n\n\n\nKu\u0159ec\u00ed srd\u00ed\u010dka (hatsu, \u30cf\u30c4)\n\n\n\nKu\u0159ec\u00ed j\u00e1tra (reb\u0101, \u30ec\u30d0\u30fc)\n\n\n\nKu\u0159ec\u00ed \u017ealudky (sunagimo, \u7802\u809d)\n\n\n\n\nTsukune jsou jedn\u00edm z druh\u016f yakitori\n\n\n\nTipy na p\u0159\u00edpravu \u0161p\u00edz\u016f yakitori\n\n\n\nV\u00edm, \u017ee opakovan\u00e9 obracen\u00ed a p\u0159ikr\u00fdv\u00e1n\u00ed m\u016f\u017ee p\u016fsobit zbyte\u010dn\u011b, ale v\u011b\u0159te mi, pro opravdu poveden\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy jsou tyto kroky z\u00e1sadn\u00ed. \n\n\n\nNakonec si m\u016f\u017eete pohr\u00e1t s hustotou om\u00e1\u010dky, abyste dos\u00e1hli po\u0159\u00e1dn\u011b siln\u00e9 vrstvy glazury. To p\u0159ijde s prax\u00ed, nebojte se, ani j\u00e1 je rozhodn\u011b nep\u0159ipravuji tak \u010dasto, abych mohl poka\u017ed\u00e9 dos\u00e1hnout dokonal\u00e9ho v\u00fdsledku. Mimochodem, ned\u00e1vno jsem zve\u0159ejnil autentick\u00fd recept na om\u00e1\u010dku yakitori, kterou doporu\u010duji k tomuto receptu vyzkou\u0161et\n\n\n\nPodobn\u011b obl\u00edben\u00e9 jsou i \u0161p\u00edzy teriyaki nebo vietnamsk\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy, pokud si chcete od japonsk\u00e9 kuchyn\u011b trochu odpo\u010dinout\n\n\n\nJako obvykle jsou nejlep\u0161\u00ed volbou vykost\u011bn\u00e1 ku\u0159ec\u00ed horn\u00ed stehna, proto\u017ee v\u00fdsledek je nejen \u0161\u0165avnat\u011bj\u0161\u00ed, ale maso tak\u00e9 l\u00e9pe snese del\u0161\u00ed tepelnou \u00fapravu (jeliko\u017e obsahuje v\u00edce \u0161\u0165\u00e1vy)\n\n\n\nDal\u0161\u00edm japonsk\u00fdm receptem s ku\u0159ec\u00edm masem, kter\u00fd v\u00e1m v\u0159ele doporu\u010duji, je ku\u0159e karaage, a zde m\u016f\u017eete objevit v\u0161echna tajemstv\u00ed r\u00fd\u017eov\u00e9ho octa\n\n\n\nKaraage, dal\u0161\u00ed slavn\u00fd japonsk\u00fd pokrm z ku\u0159ec\u00edho masa\n\n\n\nSuroviny na yakitori\n\n\n\nTmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Na rozd\u00edl od sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky dod\u00e1v\u00e1 pokrm\u016fm hlub\u0161\u00ed chu\u0165 a jemn\u00e9 chu\u0165ov\u00e9 odst\u00edny. Dnes ji se\u017eenete bu\u010f na internetu, nebo v asijsk\u00fdch supermarketech\n\n\n\nR\u00fd\u017eov\u00fd ocet: Klasick\u00fd b\u00edl\u00fd r\u00fd\u017eov\u00fd ocet, kter\u00fd se pou\u017e\u00edv\u00e1 nap\u0159\u00ed\u010d asijskou kuchyn\u00ed. Najdete ho zde na Amazonu. Ale up\u0159\u00edmn\u011b, d\u00edky oblib\u011b sushi ho dnes b\u011b\u017en\u011b se\u017eenete i v supermarketu.\n\n\n\nMirin: lahodn\u00e9 japonsk\u00e9 dochucovadlo, velmi sladk\u00e9 sak\u00e9, kter\u00e9 tak nep\u0159ekvapiv\u011b dod\u00e1v\u00e1 pokrm\u016fm jemn\u011b odst\u00edn\u011bnou sladkou chu\u0165\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob neboli maizena: Masu dod\u00e1v\u00e1 \u00fa\u017easnou strukturu a z\u00e1rove\u0148 zahu\u0161\u0165uje om\u00e1\u010dku do kr\u00e1sn\u011b sirupovit\u00e9 konzistence, p\u0159esn\u011b takov\u00e9, jakou m\u00e1me r\u00e1di\n\n\n\nJak p\u0159ipravit ku\u0159ec\u00ed \u0161p\u00edzy yakitori?\n\n\n\nVyzkou\u0161et m\u016f\u017eete tak\u00e9 hov\u011bz\u00ed \u0161p\u00edzy yakitori se s\u00fdrem\n\n\n\nNejprve zah\u0159ejte om\u00e1\u010dky spolu s aromatick\u00fdmi p\u0159\u00edsadami. Sm\u011bs za\u010dne d\u00edky p\u0159idan\u00e9mu kuku\u0159i\u010dn\u00e9mu \u0161krobu houstnout.\n\n\n\nP\u00e1r l\u017eic si dejte stranou na prvn\u00ed pot\u0159en\u00ed ku\u0159ec\u00edho masa, ne\u017e ho st\u0159\u00eddav\u011b s jarn\u00ed cibulkou nap\u00edchnete na \u0161pejle. Opep\u0159ete, osolte a \u0161up s t\u00edm na ohe\u0148! \n\n\n\nOd t\u00e9to chv\u00edle st\u0159\u00eddejte op\u00e9k\u00e1n\u00ed a pot\u00edr\u00e1n\u00ed, abyste na \u0161p\u00edzech vytvo\u0159ili kr\u00e1snou glazuru hodnou t\u011bch nejlep\u0161\u00edch japonsk\u00fdch restaurac\u00ed. Posyp\u00e1n\u00ed b\u00edl\u00fdmi sezamov\u00fdmi sem\u00ednky jim dod\u00e1 opravdu \u201eprofesion\u00e1ln\u00ed\u201c vzhled\n\n\n\n\n\n\tYakitori - japonsk\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOM\u00c1\u010cKA40 g tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky 30 g vody0.5 l\u017e\u00edce  mirinu  0.5 l\u017e\u00edce  r\u00fd\u017eov\u00e9ho octa  30 g hn\u011bd\u00e9ho cukru0.5 l\u017ei\u010dky  jemn\u011b nasekan\u00e9ho z\u00e1zvoru1 strou\u017eek jemn\u011b nasekan\u00e9ho \u010desneku1.5 l\u017ei\u010dky  kuku\u0159i\u010dn\u00e9ho \u0161krobuOSTATN\u00cd250 g ku\u0159ec\u00edho masa nakr\u00e1jen\u00e9ho na kostky4 d\u0159ev\u011bn\u00e9 \u0161pejle na \u0161p\u00edzy3 stonky jarn\u00ed cibulky nakr\u00e1jen\u00e9 na kousky dlouh\u00e9 1-2 cm1 \u0161petka soli1 \u0161petka pep\u0159e\t\n\t\n\t\tVe st\u0159edn\u011b velk\u00e9m rendl\u00edku pro\u0161lehejte v\u0161echny suroviny na om\u00e1\u010dkuP\u0159ive\u010fte k varu a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te, dokud om\u00e1\u010dka lehce nezhoustne, p\u0159ibli\u017en\u011b 1 minutu.N\u011bkolik l\u017eic om\u00e1\u010dky p\u0159elijte do misky a odlo\u017ete na pot\u00edr\u00e1n\u00ed ku\u0159ete.Na \u0161pejle napichujte st\u0159\u00eddav\u011b kousky ku\u0159ete a jarn\u00ed cibulky\u0160p\u00edzy lehce pot\u0159ete olejem, osolte a opep\u0159eteRozeh\u0159ejte velkou p\u00e1nev na st\u0159edn\u011b siln\u00e9m ohni (nebo ide\u00e1ln\u011b gril)Vlo\u017ete \u0161p\u00edzy a op\u00e9kejte 4 minuty. Oto\u010dte je a ope\u010denou stranu pot\u0159ete om\u00e1\u010dkou. Op\u00e9kejte dal\u0161\u00ed 4 minuty.\u0160p\u00edz oto\u010dte, pot\u0159ete om\u00e1\u010dkou, op\u00e9kejte 2 minuty a p\u0159ikryjte\u0160p\u00edz oto\u010dte, pot\u0159ete, op\u00e9kejte 2 minuty a p\u0159ikryjteOt\u00e1\u010den\u00ed, pot\u00edr\u00e1n\u00ed a op\u00e9k\u00e1n\u00ed pod pokli\u010dkou zopakujte je\u0161t\u011b 2kr\u00e1t, celkov\u00e1 doba op\u00e9k\u00e1n\u00ed tak bude 16 minut.Yakitori posypte sezamov\u00fdmi sem\u00ednky. Ihned pod\u00e1vejte s r\u00fd\u017e\u00ed.\t\n\t\n\t\tJako obvykle jsou nejlep\u0161\u00ed volbou vykost\u011bn\u00e1 horn\u00ed ku\u0159ec\u00ed stehna, kter\u00e1 jsou nejen \u0161\u0165avnat\u011bj\u0161\u00ed, ale tak\u00e9 l\u00e9pe sn\u00e1\u0161ej\u00ed del\u0161\u00ed tepelnou \u00fapravu (proto\u017ee obsahuj\u00ed v\u00edce \u0161\u0165\u00e1vy)\n\t\n\t\n\t\tJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196711","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=196711"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196711\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/454"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}