{"id":196720,"title":"Tonkatsu, snadn\u00fd japonsk\u00fd vep\u0159ov\u00fd \u0159\u00edzek","modified":"2026-10-31T17:04:00+01:00","plain":"Lahodn\u00fd recept na tradi\u010dn\u00ed japonsk\u00e9 obalovan\u00e9 vep\u0159ov\u00e9, rychle a snadno\n\n\n\nVep\u0159ov\u00e9 tonkatsu je japonsk\u00e9 j\u00eddlo z obalovan\u00e9ho a sma\u017een\u00e9ho vep\u0159ov\u00e9ho masa. Ton znamen\u00e1 \u201evep\u0159ov\u00e9\u201c a katsu je zkratka anglick\u00e9ho v\u00fdrazu pro kotletu, kter\u00fd poch\u00e1z\u00ed z francouz\u0161tiny. Je to jedno z nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00edch j\u00eddel v Japonsku, nejen\u017ee se snadno p\u0159ipravuje, ale nav\u00edc je nesm\u00edrn\u011b chutn\u00e9. Jakmile ho ochutn\u00e1te, zamilujete si ho. \n\n\n\nStejn\u011b jako u mnoha dal\u0161\u00edch obl\u00edben\u00fdch j\u00eddel v Japonsku (nap\u0159\u00edklad ramen, tempura, soba atd.) existuj\u00ed restaurace specializovan\u00e9 na tonkatsu, kter\u00e9 pod\u00e1vaj\u00ed v\u00fdhradn\u011b tento \u0161\u0165avnat\u00fd vep\u0159ov\u00fd \u0159\u00edzek. \n\n\n\nA \u017e\u00e1dn\u00fd tal\u00ed\u0159 tonkatsu nen\u00ed \u00fapln\u00fd bez kope\u010dku \u010derstv\u011b nakrouhan\u00e9ho zel\u00ed a po\u0159\u00e1dn\u00e9 d\u00e1vky om\u00e1\u010dky tonkatsu (u korejsk\u00e9 verze, donkatsu, se om\u00e1\u010dka li\u0161\u00ed)\n\n\n\nKr\u00e1sn\u00fd tal\u00ed\u0159 ku\u0159ec\u00edho katsu, ku\u0159ec\u00edho p\u0159\u00edbuzn\u00e9ho vep\u0159ov\u00e9ho tonkatsu\n\n\n\nTrocha historie…\n\n\n\nNe\u017e se tonkatsu na za\u010d\u00e1tku XX. stolet\u00ed stalo nesm\u00edrn\u011b obl\u00edben\u00fdm vep\u0159ov\u00fdm pokrmem, p\u0159ipravovalo se p\u0159ev\u00e1\u017en\u011b z hov\u011bz\u00edho. \n\n\n\nKdy\u017e se recept kolem 70. let 19. stolet\u00ed poprv\u00e9 objevil, u\u017e tehdy se \u0159adil mezi j\u00eddla j\u00f3\u0161oku (tedy japonsk\u00e1 j\u00eddla inspirovan\u00e1 z\u00e1padn\u00ed kuchyn\u00ed). Teprve o n\u011bkolik desetilet\u00ed pozd\u011bji nahradilo hov\u011bz\u00ed maso vep\u0159ov\u00e9 a vznikl tak obl\u00edben\u00fd pokrm, na kter\u00e9m si pochutn\u00e1v\u00e1me dodnes.\n\n\n\nHov\u011bz\u00ed tonkatsu v Japonsku\n\n\n\n\u0158\u00edk\u00e1 se, \u017ee tonkatsu vych\u00e1z\u00ed z francouzsk\u00e9 telec\u00ed kotlety, co\u017e je v podstat\u011b obalovan\u00fd telec\u00ed \u0159\u00edzek sma\u017een\u00fd na p\u00e1nvi na m\u00e1sle. Tokijsk\u00e1 restaurace Rengatei \u7149\u74e6\u4ead (kter\u00e1 je otev\u0159en\u00e1 dodnes!) tento n\u00e1pad p\u0159evzala a trochu ho upravila, aby vyhovoval japonsk\u00fdm chut\u00edm. V roce 1899 se tak poprv\u00e9 objevilo tonkatsu. \n\n\n\nO 30 let pozd\u011bji z n\u011bj dokonce vznikl sendvi\u010d katsu sando a existuje i varianta s misem, miso katsu\n\n\n\nPou\u017eijte ho do lahodn\u00e9ho katsudonu\n\n\n\nTipy, aby se vep\u0159ov\u00e9 tonkatsu povedlo\n\n\n\nTento krok nen\u00ed nutn\u00fd, ale v\u00fdsledek bude mnohem lep\u0161\u00ed: asi 10 minut p\u0159edem lehce navlh\u010dete strouhanku panko rozpra\u0161ova\u010dem. Strouhanka panko bude po usma\u017een\u00ed mnohem kompaktn\u011bj\u0161\u00ed a kr\u00e1sn\u011bj\u0161\u00ed.\n\n\n\nDal\u0161\u00ed japonsk\u00e1 sma\u017een\u00e1 specialita, tentokr\u00e1t bez panka: famichiki z japonsk\u00fdch ve\u010derek\n\n\n\nSamoz\u0159ejm\u011b k n\u011bmu pat\u0159\u00ed proslul\u00e1 om\u00e1\u010dka na vep\u0159ov\u00e9 tonkatsu. Hotovou se\u017eenete v obchodech s asijsk\u00fdmi potravinami, ale recept na ni v\u00e1m tu tak\u00e9 p\u0159ikl\u00e1d\u00e1m. Jej\u00ed p\u0159\u00edprava je velmi jednoduch\u00e1\n\n\n\nMoje yaki udon s hov\u011bz\u00edm masem, dal\u0161\u00ed ikonick\u00e9 japonsk\u00e9 j\u00eddlo \n\n\n\nNa n\u011bkolika m\u00edstech na\u0159\u00edzn\u011bte vazivo (b\u00edlou \u010d\u00e1st) mezi masem a tukem. Je to pot\u0159eba proto, \u017ee maso a tuk maj\u00ed r\u016fznou pru\u017enost a p\u0159i tepeln\u00e9 \u00faprav\u011b se smr\u0161\u0165uj\u00ed a rozp\u00ednaj\u00ed r\u016fznou rychlost\u00ed. D\u00edky tomu z\u016fstane vep\u0159ov\u00e9 tonkatsu p\u0159i sma\u017een\u00ed p\u011bkn\u011b rovn\u00e9 a nebude se kroutit.\n\n\n\nPokud m\u00e1te pali\u010dku na maso, naklepejte ho! Maso tak bude kr\u00e1sn\u011b k\u0159ehk\u00e9 a sp\u00ed\u0161 si udr\u017e\u00ed sv\u016fj tvar\n\n\n\nHlavn\u00ed suroviny na vep\u0159ov\u00e9 tonkatsu\n\n\n\nVep\u0159ov\u00e9 maso: nevyb\u00edrejte p\u0159\u00edli\u0161 tu\u010dn\u00fd kus, dob\u0159e se hod\u00ed kotleta bez kosti nebo panenka\n\n\n\nPanko: tradi\u010dn\u00ed japonsk\u00e1 strouhanka, bez kter\u00e9 se pro autentick\u00fd v\u00fdsledek neobejdete\n\n\n\nP\u0159ipravte si podle chuti rychlou verzi om\u00e1\u010dky, nebo propracovan\u011bj\u0161\u00ed verzi dom\u00e1c\u00ed om\u00e1\u010dky tonkatsu\n\n\n\n\n\n\tVep\u0159ov\u00e9 tonkatsu - Snadn\u00fd recept\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 vep\u0159ov\u00e9 kotlety bez kosti\/vep\u0159ov\u00e9 panenkyS\u016flPep\u0159Olej na sma\u017een\u00edNa obalen\u00ed1 velk\u00e9 vejce roz\u0161lehan\u00e9 v misce2 l\u017e\u00edce p\u0161eni\u010dn\u00e9 mouky v hlubok\u00e9m tal\u00ed\u0159i1  hlubok\u00fd tal\u00ed\u0159 strouhanky panko Dom\u00e1c\u00ed om\u00e1\u010dka tonkatsu1 l\u017e\u00edce  ke\u010dupu2 l\u017e\u00edce  worcestrov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka  cukru\t\n\t\n\t\tVep\u0159ov\u00e9 maso naklepejte h\u0159betem no\u017ee nebo po\u0159\u00e1dnou pali\u010dkou na maso, pokud jste bohat\u00ed, osolte a opep\u0159ete. Z okraj\u016f tak\u00e9 odstra\u0148te v\u0161echen tukNejprve obalte v mouce, dob\u0159e p\u0159itla\u010dte a p\u0159ebyte\u010dnou mouku oklepejtePono\u0159te do vejceObalte ve strouhance panko, dob\u0159e p\u0159itla\u010dte a p\u0159ebyte\u010dnou strouhanku oklepejteSma\u017ete 1 min z ka\u017ed\u00e9 strany p\u0159i 180 stupn\u00edchNechte 5 min odpo\u010dinoutZnovu sma\u017ete 30 sekund z ka\u017ed\u00e9 stranyP\u0159ed kr\u00e1jen\u00edm nechte 2 min odpo\u010dinoutOm\u00e1\u010dku p\u0159ipravte sm\u00edch\u00e1n\u00edm v\u0161ech surovin v misce\t\n\t\n\t\tTento krok nen\u00ed povinn\u00fd, ale v\u00fdsledek bude mnohem lep\u0161\u00ed: zhruba 10 min p\u0159edem lehce navlh\u010dete\u00a0strouhanku panko\u00a0rozpra\u0161ova\u010dem. Po usma\u017een\u00ed bude\u00a0strouhanka panko\u00a0mnohem l\u00e9pe dr\u017eet pohromad\u011b a kr\u00e1sn\u011b vypadat.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196720","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=196720"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196720\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/588"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}