{"id":196896,"title":"Katsu sando, japonsk\u00fd sendvi\u010d s vep\u0159ov\u00fdm \u0159\u00edzkem","modified":"2026-10-31T17:08:19+01:00","plain":"Lahodn\u00fd recept na japonsk\u00fd sendvi\u010d s vep\u0159ov\u00fdm \u0159\u00edzkem, kter\u00fd v\u00e1s nenech\u00e1 chladn\u00fdmi! \n\n\n\nPokud jste na tento japonsk\u00fd sendvi\u010d narazili v n\u011bkter\u00e9m z l\u00e1kav\u00fdch vide\u00ed o va\u0159en\u00ed, ur\u010dit\u011b v\u00e1s zaujal. K\u0159upav\u00e9 vep\u0159ov\u00e9 maso, nad\u00fdchan\u00fd chl\u00e9b p\u0159elit\u00fd om\u00e1\u010dkou tonkatsu\u2026 Pr\u00e1v\u011b v tom tkv\u00ed cel\u00e9 tajemstv\u00ed vylep\u0161en\u00e9ho sendvi\u010de pln\u00e9ho chuti!\n\n\n\nCo je katsu sando? \n\n\n\nJak u\u017e nejsp\u00ed\u0161 tu\u0161\u00edte, katsu sando (\u30ab\u30c4\u30b5\u30f3\u30c9) je sendvi\u010d, kter\u00fd Japonci p\u0159\u00edmo zbo\u017e\u0148uj\u00ed. Stejn\u011b jako u tamago sando rychle zjist\u00edte, \u017ee \u010d\u00e1st n\u00e1zvu \u201esando\u201c znamen\u00e1 v japon\u0161tin\u011b \u201esendvi\u010d\u201c. \n\n\n\nKatsudon je dal\u0161\u00ed lahodn\u00e1 varianta tonkatsu. Je to klasick\u00fd p\u0159\u00edklad pokrmu donburi\n\n\n\nNenechte se tedy p\u0159ekvapit, kdy\u017e naraz\u00edte na v\u00edce verz\u00ed \u201esando\u201c, jde skute\u010dn\u011b o r\u016fzn\u00e9 recepty na sendvi\u010de. P\u0159i jejich p\u0159\u00edprav\u011b nav\u00edc t\u00e9m\u011b\u0159 v\u017edy pou\u017eijete shokupan, mimo\u0159\u00e1dn\u011b nad\u00fdchan\u00fd japonsk\u00fd chl\u00e9b.\n\n\n\nVe sladk\u00e9 podob\u011b fruit sando se tent\u00fd\u017e shokupan pln\u00ed smetanou a \u010derstv\u00fdm ovocem\n\n\n\nNa rozd\u00edl nap\u0159\u00edklad od tamago sando je zde podstatn\u00e9 slovo \u201ekatsu\u201c. Ozna\u010duje sma\u017een\u00fd \u0159\u00edzek p\u0159ipraven\u00fd po japonsku (pokrmu se pak \u0159\u00edk\u00e1 tonkatsu, p\u0159i\u010dem\u017e \u201eton\u201c znamen\u00e1, \u017ee je \u0159\u00edzek z vep\u0159ov\u00e9ho masa. U ku\u0159ec\u00edho jde o tori katsu a s miso o miso katsu), obalen\u00fd ve strouhance panko a usma\u017een\u00fd. Pou\u017eit\u00ed panko je pom\u011brn\u011b d\u016fle\u017eit\u00e9, proto\u017ee jde o ryze japonskou strouhanku, kter\u00e1 dod\u00e1v\u00e1 jedine\u010dnou strukturu.\n\n\n\nVyr\u00e1b\u00ed se z chleba bez k\u016frky a m\u00e1 podobu vlo\u010dek\u2026 Ty z\u016fst\u00e1vaj\u00ed d\u00e9le k\u0159upav\u00e9 a nenas\u00e1knou tolik tuku jako jin\u00e1 strouhanka. \n\n\n\nS p\u0159\u00edpravou \u0159\u00edzku je sice trochu pr\u00e1ce, ale pokrmy \u201ej\u00f3\u0161oku\u201c (japonsk\u00e1 j\u00eddla ovlivn\u011bn\u00e1 z\u00e1padn\u00ed kuchyn\u00ed) jsou obl\u00edbenou sva\u010dinou, a pr\u00e1vem! Ta n\u00e1maha za to stoj\u00ed.\n\n\n\nOdkud poch\u00e1z\u00ed katsu sando? \n\n\n\nJeho p\u016fvod \u00fadajn\u011b sah\u00e1 do Japonska, kde se ve 20. letech t\u011b\u0161il velk\u00e9mu \u00fasp\u011bchu. Stejn\u011b jako u v\u011bt\u0161iny sendvi\u010d\u016f se m\u00e1 za to, \u017ee jde o \u00fapravu z\u00e1padn\u00edho receptu, jeho\u017e vliv se v\u00fdrazn\u011b projevil v dob\u011b rozs\u00e1hl\u00e9ho v\u00fdvozu, zejm\u00e9na v obdob\u00ed Meid\u017ei (1868-1912). \n\n\n\nTori katsu\n\n\n\nKatsu sando od sv\u00e9ho vzniku pochopiteln\u011b pro\u0161lo n\u011bkolika obm\u011bnami, ne\u017e z\u00edskalo dne\u0161n\u00ed podobu. Nej\u010dast\u011bji se pou\u017e\u00edv\u00e1 vep\u0159ov\u00e9, ale n\u011bkdy ho nahrazuje obalovan\u00e9 ku\u0159ec\u00ed maso (ku\u0159ec\u00ed katsu) nebo obalovan\u00e1 ryba, a dokonce i korejsk\u00e1 verze donkatsu.\n\n\n\nN\u011bkdo vol\u00ed jin\u00e9 om\u00e1\u010dky nebo zeleninu, a hraje si tak s chut\u011bmi a strukturou. Sma\u017een\u00ed lze dokonce \u00fapln\u011b vynechat a p\u0159ipravit tonkatsu v horkovzdu\u0161n\u00e9 frit\u00e9ze. \n\n\n\nHlavn\u00ed suroviny na katsu sando\n\n\n\n\n\n\n\nTonkatsu: Bez n\u011bj se neobejdete, je hlavn\u00ed sou\u010d\u00e1st\u00ed tohoto sendvi\u010de. Jde o obalovan\u00e9 a sma\u017een\u00e9 vep\u0159ov\u00e9 kotlety. \n\n\n\nPanko: Proslul\u00e1 strouhanka, ve kter\u00e9 se obaluj\u00ed kotlety a kter\u00e1 jim dod\u00e1v\u00e1 ve\u0161kerou k\u0159upavost. \n\n\n\nShokupan: Japonsk\u00fd ml\u00e9\u010dn\u00fd chl\u00e9b, kter\u00fd dod\u00e1v\u00e1 nad\u00fdchanost a jemnou sladkost. V p\u0159\u00edpad\u011b pot\u0159eby ho nahra\u010fte toustov\u00fdm chlebem. \n\n\n\nTent\u00fd\u017e toustov\u00fd chl\u00e9b se \u0161unkou a s\u00fdrem: croque-monsieur z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nOm\u00e1\u010dka tonkatsu: Hust\u00e1, typicky japonsk\u00e1 om\u00e1\u010dka pod\u00e1van\u00e1 k tonkatsu. Sendvi\u010di dod\u00e1v\u00e1 sladkost a vl\u00e1\u010dnost. V obchodech ji se\u017eenete pod zna\u010dkou Bulldog, ale najdete tu i recept, podle kter\u00e9ho si ji doma p\u0159iprav\u00edte z n\u011bkolika m\u00e1lo surovin. \n\n\n\nJaponsk\u00e1 majon\u00e9za Kewpie: Japonsk\u00e1 majon\u00e9za je pikantn\u00ed i sladk\u00e1 z\u00e1rove\u0148 a ve spojen\u00ed s om\u00e1\u010dkou tonkatsu dod\u00e1 katsu sando je\u0161t\u011b v\u00edce chuti, i kdy\u017e na prvn\u00ed pohled p\u016fsob\u00ed nen\u00e1padn\u011b! \n\n\n\nTipy, aby se katsu sando povedlo\n\n\n\nKatsu sando m\u00e1me r\u00e1di \u0161\u0165avnat\u00e9, k\u0159upav\u00e9 a pln\u00e9 chuti, proto v\u00e1m ze v\u0161eho nejd\u0159\u00edve doporu\u010duji v\u011bnovat p\u00e9\u010di p\u0159\u00edprav\u011b masa. Nezapom\u00ednejte, \u017ee je hlavn\u00ed sou\u010d\u00e1st\u00ed receptu. Doporu\u010duji na n\u011bkolika m\u00edstech na\u0159\u00edznout b\u00edlou blanku mezi masem a tukem. \n\n\n\nMaso si tak p\u0159i tepeln\u00e9 \u00faprav\u011b udr\u017e\u00ed tvar. \u0158\u00edzky tak\u00e9 nezapome\u0148te naklepat, aby se rovnom\u011brn\u011b propekly a z\u00e1rove\u0148 dob\u0159e dr\u017eely pohromad\u011b! \n\n\n\nJe\u0161t\u011b jeden drobn\u00fd tip k p\u0159\u00edprav\u011b masa: strouhanku panko lehce navlh\u010dete rozpra\u0161ova\u010dem. Po usma\u017een\u00ed bude obal kompaktn\u011bj\u0161\u00ed a hez\u010d\u00ed na pohled. \n\n\n\n\n\n\n\nAby se chl\u00e9b zbyte\u010dn\u011b nerozm\u00e1\u010del, nezapome\u0148te pl\u00e1tky pot\u0159\u00edt m\u00e1slem. M\u00e1slo funguje jako nepropustn\u00e1 ochrann\u00e1 vrstva, kter\u00e1 br\u00e1n\u00ed prosakov\u00e1n\u00ed. Pro up\u0159esn\u011bn\u00ed, tenk\u00e1 vrstva bohat\u011b sta\u010d\u00ed. \n\n\n\nA pr\u00e1v\u011b proto je m\u00e1slo tak d\u016fle\u017eit\u00e9\u2026 Om\u00e1\u010dkou tonkatsu ne\u0161et\u0159ete. Je z\u00e1kladem cel\u00e9ho pokrmu. V kombinaci s japonskou majon\u00e9zou a zel\u00edm si na n\u00ed pochutn\u00e1te. Mo\u017en\u00e1 si \u0159\u00edk\u00e1te, \u017ee je to na jeden sendvi\u010d spousta n\u00e1pln\u011b\u2026 V Japonsku se sendvi\u010d p\u0159ed rozkrojen\u00edm nap\u016fl \u010dasto zat\u00ed\u017e\u00ed. Pokud v\u00e1\u0161 sendvi\u010d p\u0159es ve\u0161kerou snahu st\u00e1le nen\u00ed dost kompaktn\u00ed, nev\u00e1hejte to ud\u011blat tak\u00e9, aby v\u0161e pevn\u011b dr\u017eelo pohromad\u011b.\n\n\n\n\n\n\tKatsu sando - japonsk\u00fd sendvi\u010d s vep\u0159ov\u00fdm \u0159\u00edzkem\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t2 vep\u0159ov\u00e9 kotlety (vykost\u011bn\u00e9)1 \u0161petka soli1 \u0161petka \u010dern\u00e9ho pep\u0159e (\u010derstv\u011b mlet\u00e9ho)Olej na sma\u017een\u00edJarn\u00ed cibulka (nakr\u00e1jen\u00e1 najemno na ozdobu)Na obalen\u00ed1 roz\u0161lehan\u00e9 vejce (v misce)2 l\u017e\u00edce mouky (v hlubok\u00e9m tal\u00ed\u0159i)1 hlubok\u00fd tal\u00ed\u0159 strouhanky pankoOm\u00e1\u010dka tonkatsu4 l\u017e\u00edce ke\u010dupu8 l\u017eic worcestersk\u00e9 om\u00e1\u010dky4 l\u017ei\u010dky cukruNa katsu sando1 list pekingsk\u00e9ho zel\u00ed4 siln\u00e9 pl\u00e1tky  chleba shokupan (japonsk\u00fd ml\u00e9\u010dn\u00fd chl\u00e9b. Nahra\u010fte toustov\u00fdm chlebem)2 l\u017ei\u010dky m\u00e1sla (nesolen\u00e9ho)2 l\u017ei\u010dky ho\u0159\u010dice1 l\u017e\u00edce japonsk\u00e9 majon\u00e9zyOm\u00e1\u010dka tonkatsu (p\u0159ipraven\u00e1 podle receptu v\u00fd\u0161e)\t\n\t\n\t\tP\u0159\u00edprava tonkatsuVep\u0159ov\u00e9 kotlety naklepejte na rovnom\u011brnou tlou\u0161\u0165ku, osolte a opep\u0159ete. Odstra\u0148te tak\u00e9 ve\u0161ker\u00fd tuk na okraj\u00edch.Nejprve obalte v mouce, dob\u0159e p\u0159itla\u010dte a p\u0159ebyte\u010dnou mouku oklepejte.Pot\u00e9 namo\u010dte do roz\u0161lehan\u00e9ho vejce.Nakonec obalte ve strouhance panko, dob\u0159e p\u0159itla\u010dte a p\u0159ebyte\u010dnou strouhanku oklepejte.Sma\u017ete 1 minutu z ka\u017ed\u00e9 strany p\u0159i 180 stupn\u00edch Celsia.Nechte 5 minut odpo\u010dinout.Znovu sma\u017ete 1 minutu z ka\u017ed\u00e9 strany.P\u0159ed kr\u00e1jen\u00edm nechte 2 minuty odpo\u010dinout.P\u0159\u00edprava om\u00e1\u010dky tonkatsuV mal\u00e9 misce sm\u00edchejte ke\u010dup, worcesterskou om\u00e1\u010dku a cukr.Sestaven\u00ed katsu sandoZel\u00ed nakr\u00e1jejte nebo nastrouhejte najemno.Pl\u00e1tky chleba shokupan rozlo\u017ete na pracovn\u00ed plochu. Na ka\u017ed\u00fd sendvi\u010d pot\u0159ete jeden pl\u00e1tek m\u00e1slem. Na m\u00e1slo pak rozet\u0159ete ho\u0159\u010dici a majon\u00e9zu.Druh\u00fd pl\u00e1tek chleba pot\u0159ete trochou om\u00e1\u010dky tonkatsu.Na pl\u00e1tek s ho\u0159\u010dic\u00ed, majon\u00e9zou a m\u00e1slem rozlo\u017ete nakr\u00e1jen\u00e9 zel\u00ed a p\u0159elijte om\u00e1\u010dkou tonkatsu.Na zel\u00ed polo\u017ete usma\u017een\u00e9 tonkatsu. P\u0159iklopte druh\u00fdm pl\u00e1tkem chleba. Sendvi\u010d vlo\u017ete na 5 minut mezi dva tal\u00ed\u0159e.Odkrojte k\u016frky chleba a katsu sando rozkrojte nap\u016fl.\t\n\t\n\t\tStrouhanku panko lehce navlh\u010dete rozpra\u0161ova\u010dem. Po usma\u017een\u00ed bude l\u00e9pe dr\u017eet pohromad\u011b a vypadat \u00fahledn\u011bji.\u00a0\n\t\n\t\n\t\tPlat principal, SandwichJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196896","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=196896"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196896\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/15571"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}