{"id":196892,"title":"Japonsk\u00e1 majon\u00e9za p\u0159ipraven\u00e1 doma","modified":"2026-10-31T17:08:13+01:00","plain":"A\u0165 u\u017e j\u00ed \u0159\u00edk\u00e1te japonsk\u00e1 majon\u00e9za, nebo majon\u00e9za Kewpie, jakmile ji jednou ochutn\u00e1te, nen\u00ed cesty zp\u011bt. \n\n\n\nJaponsk\u00e1 majon\u00e9za m\u00e1 bohatou vaje\u010dnou chu\u0165, je ko\u0159en\u011bn\u00e1 (nikoli p\u00e1liv\u00e1) a z\u00e1rove\u0148 nasl\u00e1dl\u00e1 a oproti b\u011b\u017en\u00e9 majon\u00e9ze m\u00e1 kr\u00e9mov\u011bj\u0161\u00ed barvu i konzistenci. A jako ka\u017ed\u00fd japonsk\u00fd v\u00fdtvor m\u00e1 velmi v\u00fdraznou chu\u0165 umami. \n\n\n\nJaponci tuto majon\u00e9zu r\u00e1di pou\u017e\u00edvaj\u00ed k nam\u00e1\u010den\u00ed, na ozdoben\u00ed j\u00eddel nebo k dochucov\u00e1n\u00ed a p\u0159ekvapilo by v\u00e1s, jak \u010dasto se v Japonsku pou\u017e\u00edv\u00e1. Osobn\u011b si do n\u00ed nam\u00e1\u010d\u00edm ku\u0159ec\u00ed karaage nebo ji p\u0159id\u00e1v\u00e1m do sv\u00e9 om\u00e1\u010dky na ku\u0159ec\u00ed k\u0159id\u00e9lka. \n\n\n\nCo je japonsk\u00e1 majon\u00e9za? \n\n\n\nKewpie je jen jednou z mnoha zna\u010dek japonsk\u00e9 majon\u00e9zy, ov\u0161em s t\u00edm rozd\u00edlem, \u017ee si z\u00edskala oblibu po cel\u00e9m sv\u011bt\u011b. V\u0161echny japonsk\u00e9 majon\u00e9zy se ale prod\u00e1vaj\u00ed v plastov\u00e9 lahvi s \u00fazkou \u0161pi\u010dkou, d\u00edky n\u00ed\u017e m\u016f\u017eete na sv\u00fdch okonomiyaki vytvo\u0159it onen slavn\u00fd klikat\u00fd vzor. \n\n\n\nMajon\u00e9zu Kewpie snadno pozn\u00e1te podle slavn\u00e9ho loga s panenkou Kewpie na lahvi. M\u016f\u017eete ji koupit zde na Amazonu.\n\n\n\nMajon\u00e9za Kewpie\n\n\n\nStejn\u011b jako s\u00f3jov\u00e1 om\u00e1\u010dka, sak\u00e9, mirin a miso pat\u0159\u00ed japonsk\u00e1 majon\u00e9za od sv\u00e9ho uveden\u00ed na trh v roce 1925 k nejpou\u017e\u00edvan\u011bj\u0161\u00edm dochucovadl\u016fm v Japonsku. Tehdy toti\u017e sal\u00e1tov\u00e9 z\u00e1livky nebyly p\u0159\u00edli\u0161 b\u011b\u017en\u00e9 a mnoho Japonc\u016f si sal\u00e1ty dochucovalo l\u017e\u00edc\u00ed majon\u00e9zy.\n\n\n\nJak chutn\u00e1 japonsk\u00e1 majon\u00e9za?\n\n\n\nNejprve si v\u0161imnete, \u017ee m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed a slad\u0161\u00ed chu\u0165 ne\u017e b\u011b\u017en\u00e1 majon\u00e9za, na kterou jsme u n\u00e1s zvykl\u00ed. Konzistence je hust\u0161\u00ed a kr\u00e9mov\u011bj\u0161\u00ed\n\n\n\nM\u00edsto lihov\u00e9ho octa, kter\u00fd se obvykle pou\u017e\u00edv\u00e1 p\u0159i p\u0159\u00edprav\u011b z\u00e1padn\u00ed majon\u00e9zy, se do t\u00e9to japonsk\u00e9 verze p\u0159id\u00e1v\u00e1 r\u00fd\u017eov\u00fd ocet nebo jable\u010dn\u00fd ocet. Ten j\u00ed dod\u00e1v\u00e1 jedine\u010dnou chu\u0165 s n\u00e1dechem exotiky, kterou nikde jinde nenajdete.\n\n\n\nJaponsk\u00e1 majon\u00e9za dokonale zapad\u00e1 do kulin\u00e1\u0159sk\u00e9 tradice sv\u00e9 zem\u011b p\u016fvodu, kter\u00e1 v\u017edy dok\u00e1zala do sv\u00fdch pokrm\u016f skv\u011ble za\u010dlenit umami – tuto p\u00e1tou chu\u0165, kterou bychom mohli ozna\u010dit jako \u201elahodnou\u201c – a vyu\u017e\u00edt jej\u00ed potenci\u00e1l. \n\n\n\nV japonsk\u00e9 majon\u00e9ze je umami obzvl\u00e1\u0161\u0165 v\u00fdrazn\u00e9 d\u00edky chytr\u00e9mu p\u0159\u00eddavku mal\u00e9ho mno\u017estv\u00ed glutam\u00e1tu sodn\u00e9ho. Pr\u00e1v\u011b ten j\u00ed dod\u00e1v\u00e1 nezapomenuteln\u00fd charakter, to zvl\u00e1\u0161tn\u00ed n\u011bco, kv\u016fli \u010demu si budete cht\u00edt p\u0159idat.\n\n\n\nKu\u0159ec\u00ed karaage chutn\u00e1 v\u00fdborn\u011b namo\u010den\u00e9 do dom\u00e1c\u00ed japonsk\u00e9 majon\u00e9zy\n\n\n\nTipy, aby se dom\u00e1c\u00ed japonsk\u00e1 majon\u00e9za povedla\n\n\n\nMajon\u00e9za je emulze oleje, vaje\u010dn\u00e9ho \u017eloutku a octa. Olej a voda obsa\u017een\u00e1 ve \u017eloutku jsou dv\u011b tekutiny, kter\u00e9 se za b\u011b\u017en\u00fdch okolnost\u00ed nespoj\u00ed.\n\n\n\nEmulze vznik\u00e1 pomal\u00fdm p\u0159id\u00e1v\u00e1n\u00edm jedn\u00e9 suroviny do druh\u00e9 za sou\u010dasn\u00e9ho velmi rychl\u00e9ho m\u00edch\u00e1n\u00ed. Drobn\u00e9 kapi\u010dky tekutin se tak rozpt\u00fdl\u00ed jedna v druh\u00e9 a z\u016fstanou v n\u00ed rozpt\u00fdlen\u00e9. V tomto p\u0159\u00edpad\u011b slou\u017e\u00ed jako emulg\u00e1tory b\u00edlkoviny a lecitin obsa\u017een\u00e9 ve \u017eloutku.\n\n\n\n\nPou\u017eijte slune\u010dnicov\u00fd olej: rozhodn\u011b nepou\u017e\u00edvejte star\u00fd olej ani extra panensk\u00fd olivov\u00fd olej, emulze by se netvo\u0159ila tak dob\u0159e\n\n\n\nDbejte na to, aby vejce m\u011blo pokojovou teplotu: molekuly ve studen\u00e9m vejci se od sebe velmi snadno odd\u011bluj\u00ed, co\u017e by m\u00edch\u00e1n\u00ed zt\u00ed\u017eilo.\n\n\n\nPou\u017eijte ho\u0159\u010dici: nep\u0159id\u00e1v\u00e1 se jen kv\u016fli chuti, ale tak\u00e9 pro stabilizaci emulze!\n\n\n\nOlej p\u0159il\u00e9vejte tenk\u00fdm nep\u0159eru\u0161ovan\u00fdm pram\u00ednkem: p\u0159\u00edli\u0161 rychl\u00e9 p\u0159id\u00e1v\u00e1n\u00ed oleje zabr\u00e1n\u00ed spojen\u00ed obou tekutin (emulgaci); p\u0159i zapracov\u00e1v\u00e1n\u00ed do zbytku sm\u011bsi proto mus\u00edte olej p\u0159il\u00e9vat opravdu velmi pomalu.\n\n\n\nPou\u017eijte mix\u00e9r nebo elektrick\u00fd \u0161leha\u010d:  Kl\u00ed\u010dem k lahodn\u00e9 majon\u00e9ze je velikost molekul oleje. Kupovan\u00e1 majon\u00e9za se m\u016f\u017ee zd\u00e1t chutn\u011bj\u0161\u00ed a leh\u010d\u00ed, proto\u017ee dom\u00e1c\u00ed kuchy\u0148sk\u00e9 roboty nejsou tak v\u00fdkonn\u00e9 jako ty pr\u016fmyslov\u00e9. P\u0159esto je lep\u0161\u00ed pou\u017e\u00edt elektrick\u00fd p\u0159\u00edstroj, pokud u\u017e n\u011bjak\u00fd v kuchyni m\u00e1te. S jeho pomoc\u00ed p\u0159iprav\u00edte dom\u00e1c\u00ed majon\u00e9zu mnohem rychleji a s vyrovnan\u011bj\u0161\u00edmi v\u00fdsledky (a tak\u00e9 u\u0161et\u0159\u00edte ruce, leno\u0161en\u00ed zdar).\n\n\n\n\nKrevetov\u00e9 placi\u010dky obsahuj\u00ed stejn\u011b jako majon\u00e9za da\u0161i a jsou bo\u017esk\u00fdm poho\u0161t\u011bn\u00edm k aperitivu\n\n\n\nBleskov\u00fd recept na japonskou majon\u00e9zu\n\n\n\nPokud chcete u\u0161et\u0159it \u010das a o\u017eel\u00edte trochu chu\u0165ov\u00fdch nuanc\u00ed, m\u016f\u017eete sm\u00edchat 230g kupovan\u00e9 majon\u00e9zy, ide\u00e1ln\u011b s velmi vysok\u00fdm pod\u00edlem \u017eloutk\u016f, se 2 l\u017e\u00edcemi r\u00fd\u017eov\u00e9ho octa a 1 l\u017e\u00edc\u00ed krupicov\u00e9ho cukru. \n\n\n\nRecept na japonskou majon\u00e9zu\n\n\n\n\n\n\tDom\u00e1c\u00ed japonsk\u00e1 majon\u00e9za\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 \u017eloutky o pokojov\u00e9 teplot\u011b2 l\u017e\u00edce  dijonsk\u00e9 ho\u0159\u010dice300 g rostlinn\u00e9ho oleje neutr\u00e1ln\u00ed chuti1 l\u017ei\u010dka  soli2 l\u017ei\u010dky  krupicov\u00e9ho cukru0.5 l\u017ei\u010dky  dashi v pr\u00e1\u0161ku2 l\u017e\u00edce  r\u00fd\u017eov\u00e9ho octa4 l\u017ei\u010dky  citronov\u00e9 \u0161\u0165\u00e1vy\t\n\t\n\t\tDejte \u017eloutky do misky s ho\u0159\u010dic\u00ed a \u0161lehejte 30 sekund- 1 minutuZa st\u00e1l\u00e9ho \u0161leh\u00e1n\u00ed (elektrick\u00fdm \u0161leha\u010dem nebo ru\u010dn\u011b) za\u010dn\u011bte POMALU p\u0159il\u00e9vat olej. Sm\u011bs za\u010dne houstnout. Pokra\u010dujte 1-2 min. P\u0159idejte s\u016fl, cukr a dashi v pr\u00e1\u0161ku. Prom\u00edchejteZa st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u011bt za\u010dn\u011bte p\u0159il\u00e9vat olejNakonec p\u0159idejte ocet a citronovou \u0161\u0165\u00e1vu a m\u00edchejte d\u00e1l, dokud nevznikne hladk\u00e1 emulzeOchutnejte a podle chuti p\u0159idejte s\u016fl a cukr. M\u016f\u017eete p\u0159idat i trochu glutam\u00e1tu sodn\u00e9ho\t\n\t\n\t\tUchov\u00e1vejte v lednici nejv\u00fd\u0161e 4 dny\n\t\n\t\n\t\tJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196892","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=196892"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196892\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1990"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}