{"id":196956,"title":"Ku\u0159ec\u00ed karaage","modified":"2026-10-31T17:09:04+01:00","plain":"Lahodn\u00fd a autentick\u00fd recept na proslul\u00e9 japonsk\u00e9 ku\u0159ec\u00ed karaage\n\n\n\nKu\u0159ec\u00ed karaage (japonsk\u00e9 sma\u017een\u00e9 ku\u0159e) bezpochyby pat\u0159\u00ed k nejlep\u0161\u00edm sma\u017een\u00fdm ku\u0159at\u016fm na sv\u011bt\u011b a z\u00e1rove\u0148 je velkou klasikou japonsk\u00e9 kuchyn\u011b.\n\n\n\nJe v\u00fdjime\u010dn\u011b chutn\u00e9, \u0161\u0165avnat\u00e9 a neuv\u011b\u0159iteln\u011b k\u0159upav\u00e9. Zkr\u00e1tka se kv\u016fli n\u011bmu opravdu vyplat\u00ed str\u00e1vit n\u011bjak\u00fd \u010das u spor\u00e1ku! \n\n\n\nTroj\u00ed sma\u017een\u00ed v kombinaci s marin\u00e1dou mu dod\u00e1v\u00e1 jedine\u010dnou k\u0159upavost a \u0161\u0165avnatost\n\n\n\nCo je autentick\u00e9 karaage?\n\n\n\nSma\u017een\u00e9 ku\u0159e nem\u011blo v Japonsku tradici. Sma\u017een\u00ed tam p\u0159inesli Portugalci, ale kv\u016fli nechuti Japonc\u016f k tu\u010dn\u00fdm j\u00eddl\u016fm se dlouho net\u011b\u0161ilo velk\u00e9 oblib\u011b. Teprve kdy\u017e se olej za\u010dal vyr\u00e1b\u011bt levn\u011bji, z\u00edskaly sma\u017een\u00e9 pokrmy, nap\u0159\u00edklad tempura, oblibu i mezi chud\u0161\u00edmi vrstvami. \n\n\n\nPo druh\u00e9 sv\u011btov\u00e9 v\u00e1lce vl\u00e1da kv\u016fli nedostatku potravin zalo\u017eila velk\u00e9 dr\u016fbe\u017e\u00ed farmy ve m\u011bst\u011b Usa v prefektu\u0159e \u00d3ita, co\u017e vedlo ke vzniku karaage.\n\n\n\nTak\u00e9 poch\u00e1z\u00ed z prefektury \u00d3ita, ale jde o leh\u010d\u00ed verzi ve stylu tempury: toriten\n\n\n\nDnes se sma\u017een\u00e9 ku\u0159e pod\u00e1v\u00e1 v\u0161ude: v hospod\u00e1ch, rychl\u00fdch ob\u010derstven\u00edch, specializovan\u00fdch prodejn\u00e1ch, … a jen v Japonsku m\u00e1 tis\u00edce podob. A\u0165 se to purist\u016fm l\u00edb\u00ed, nebo ne, neexistuje jen jedna verze karaage, proto\u017ee tento pojem p\u016fvodn\u011b neozna\u010duje p\u0159esn\u011b vymezen\u00fd pokrm, ale sp\u00ed\u0161e zp\u016fsob p\u0159\u00edpravy\n\n\n\nR\u016fzn\u00e9 druhy karaage. Zdroj fotografie: japan-food.jetro.go.jp\n\n\n\nSkute\u010dn\u00e1 definice karaage\n\n\n\nS tak popul\u00e1rn\u00edm webem o asijsk\u00e9 kuchyni, jako je ten m\u016fj, by pro m\u011b bylo snadn\u00e9 za\u010d\u00edt se povy\u0161ovat a prohl\u00e1sit \u201eTOHLE JE TA PRAV\u00c1 VERZE, POKUD VID\u00cdTE TOHLE NEBO TAMTO, L\u017dOU V\u00c1M, TO NEN\u00cd KARAAGE\u201c. Krom\u011b toho, \u017ee bych si na 150% vyslou\u017eil posm\u011bch sv\u00fdch japonsk\u00fdch p\u0159\u00e1tel, by to byla naprost\u00e1 intelektu\u00e1ln\u00ed nepoctivost, za kterou by se styd\u011bli v\u0161ichni moji b\u00fdval\u00ed univerzitn\u00ed profeso\u0159i.\n\n\n\nZkr\u00e1tka, karaage je definov\u00e1no postupem p\u0159\u00edpravy. Konkr\u00e9tn\u011b marinov\u00e1n\u00edm ku\u0159ete a n\u00e1sledn\u00fdm obalen\u00edm v such\u00e9 sm\u011bsi na b\u00e1zi mouky. Na rozd\u00edl od tempury nebo americk\u00e9ho sma\u017een\u00e9ho ku\u0159ete, u kter\u00fdch se suroviny p\u0159ed sma\u017een\u00edm obaluj\u00ed ve v\u00edce \u010di m\u00e9n\u011b tekut\u00e9m t\u011bst\u00ed\u010dku. \n\n\n\nJaponsk\u00e9 sma\u017een\u00e9 ku\u0159e ve verzi z ve\u010derek: famichiki\n\n\n\nJe m\u016fj recept autentick\u00fd? Rozhodn\u011b. Je to \u201eTen Jedin\u00fd autentick\u00fd recept\u201c? V\u016fbec ne.\n\n\n\nV tomto \u010dl\u00e1nku v\u00e1m p\u0159edstav\u00edm verzi inspirovanou Tatsuta Age, variantou karaage, pro kterou je typick\u00e9 p\u0159id\u00e1n\u00ed s\u00f3jov\u00e9 om\u00e1\u010dky do marin\u00e1dy. Ta ku\u0159eti dod\u00e1v\u00e1 kr\u00e1snou na\u010dervenalou barvu. Podle mno\u017estv\u00ed pou\u017eit\u00e9ho bramborov\u00e9ho \u0161krobu z\u00edsk\u00e1te na\u010dervenal\u00fd povrch s p\u011bkn\u00fdmi b\u00edl\u00fdmi ostr\u016fvky. J\u00e1 d\u00e1v\u00e1m p\u0159ednost tenk\u00e9 vrstv\u011b obalu, ale to u\u017e je na v\u00e1s.\n\n\n\nTchajwansk\u00e9 popcorn chicken by se skoro dalo pova\u017eovat za karaage, kdyby vzniklo v Japonsku\n\n\n\nSuroviny na ku\u0159ec\u00ed karaage\n\n\n\nKu\u0159ec\u00ed maso: Je nezbytn\u00e9 pou\u017e\u00edt horn\u00ed stehna. O tom se nediskutuje. Dob\u0159e, pokud nic jin\u00e9ho nese\u017eenete, pou\u017eijte prsa, ale v\u011b\u0159te mi, \u017ee horn\u00ed stehna maj\u00ed ve srovn\u00e1n\u00ed s nimi neuv\u011b\u0159itelnou chu\u0165\n\n\n\nSak\u00e9: typick\u00fd japonsk\u00fd alkoholick\u00fd n\u00e1poj, bez kter\u00e9ho se pro dosa\u017een\u00ed autentick\u00e9 chuti neobejdete. \n\n\n\nNa Hokkaid\u00f3 se stejn\u00e9 sma\u017een\u00e9 ku\u0159e naz\u00fdv\u00e1 zangi a nakl\u00e1d\u00e1 se do mnohem tmav\u0161\u00ed marin\u00e1dy\n\n\n\nTmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Je to slan\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, ale nen\u00ed to sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka. Pozor, nezam\u011b\u0148ujte je! Ide\u00e1ln\u011b si se\u017ee\u0148te s\u00f3jovou om\u00e1\u010dku tamari, co\u017e je prav\u00e1 japonsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, nebo Kikkoman (slanou). Chu\u0165 se bude li\u0161it, ale v\u00fdsledek bude tak jako tak lahodn\u00fd\n\n\n\nPr\u00e1v\u011b tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka m\u00e1 sv\u016fj pod\u00edl na kr\u00e1sn\u00e9 barv\u011b m\u00fdch nudl\u00ed udon s hov\u011bz\u00edm masem \n\n\n\nTipy na p\u0159\u00edpravu ku\u0159ec\u00edho karaage\n\n\n\nV Japonsku se karaage obvykle p\u0159ipravuje z vykost\u011bn\u00fdch horn\u00edch ku\u0159ec\u00edch stehen s k\u016f\u017e\u00ed, kter\u00e1 maj\u00ed v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 ne\u017e ku\u0159ec\u00ed prsa. Pokud ale opravdu chcete pou\u017e\u00edt prsa, nic se ned\u011bje. Odpou\u0161t\u00edm v\u00e1m\n\n\n\nV Japonsku se ve\u010der \u010dasto zakon\u010duje miskou po\u0159\u00e1dn\u011b vychlazen\u00e9ho rei ochazuke\n\n\n\nTady v Evrop\u011b se horn\u00ed stehna v\u017edy prod\u00e1vaj\u00ed s kost\u00ed. Abych si u\u0161et\u0159il \u010das, obvykle po\u017e\u00e1d\u00e1m \u0159ezn\u00edka, aby mi je vykostil. Pro\u010d mus\u00edme pou\u017e\u00edt i k\u016f\u017ei? K\u016f\u017ee udr\u017euje karaage na povrchu k\u0159upav\u00e9 a maso uvnit\u0159 \u0161\u0165avnat\u00e9, proto\u017ee obsahuje kolagen a tuk, kter\u00e9 se p\u0159i tepeln\u00e9 \u00faprav\u011b rozpou\u0161t\u011bj\u00ed \n\n\n\nStuden\u00e9 nudle soba nam\u00e1\u010den\u00e9 do om\u00e1\u010dky jsou skv\u011blou p\u0159\u00edlohou ke ku\u0159ec\u00edmu karaage\n\n\n\nPokud se ale budete dr\u017eet m\u00e9ho postupu a p\u0159i kr\u00e1jen\u00ed ku\u0159ete na kostky se v\u00e1m nepoda\u0159\u00ed k\u016f\u017ei zachovat, nic se ned\u011bje, maso bude i tak kr\u00e1sn\u011b \u0161\u0165avnat\u00e9.\n\n\n\nDal\u0161\u00edm velmi obl\u00edben\u00fdm japonsk\u00fdm receptem jsou moje nudle udon s hov\u011bz\u00edm masem\n\n\n\n\n\n\tKu\u0159ec\u00ed karaage\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g bramborov\u00e9ho \u0161krobu 300 g horn\u00edch ku\u0159ec\u00edch stehen (vykost\u011bn\u00fdch, nakr\u00e1jen\u00fdch na kostky)MARIN\u00c1DA4 l\u017e\u00edce  sak\u00e9  1 l\u017e\u00edce  krupicov\u00e9ho cukru4 l\u017e\u00edce  tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky   (nahra\u010fte slanou s\u00f3jovou om\u00e1\u010dkou Kikkoman nebo om\u00e1\u010dkou tamari)2 l\u017e\u00edce  \u010desneku (najemno nasekan\u00e9ho)1 l\u017e\u00edce  z\u00e1zvoru (najemno nasekan\u00e9ho)\t\n\t\n\t\tNechte ku\u0159e v marin\u00e1d\u011b alespo\u0148 2 hodiny, \u010d\u00edm d\u00e9le ho nech\u00e1te marinovat, t\u00edm v\u00fdrazn\u011bj\u0161\u00ed bude jeho chu\u0165.Na velk\u00e9m tal\u00ed\u0159i prom\u00edchejte kousky ku\u0159ete s moukou a jednotliv\u00e9 kousky od sebe odd\u011blteRozeh\u0159ejte olej na teplotu mezi 180 a 196 stupni Celsia. Nastavte plot\u00fdnku na st\u0159edn\u011b vysok\u00fd v\u00fdkonSma\u017ete 3 x po dobu 30 sekund a mezi jednotliv\u00fdmi sma\u017een\u00edmi nechte kousky ku\u0159ete 1 min odpo\u010d\u00edvat na pap\u00edrov\u00e9 ut\u011brce\t\n\t\n\t\tDvoj\u00ed nebo troj\u00ed sma\u017een\u00ed (podle toho, kterou \u0161kolou se \u0159\u00edd\u00edte) je z\u00e1sadn\u00ed pro typickou k\u0159upavost tradi\u010dn\u00edho karaage. B\u011bhem kr\u00e1tk\u00fdch p\u0159est\u00e1vek mimo olej se toti\u017e vlhkost z vnit\u0159ku ku\u0159ete dost\u00e1v\u00e1 na povrch, \u010d\u00edm\u017e zvlh\u010duje a zm\u011bk\u010duje strouhankov\u00fd obal.\nOp\u011btovn\u00fdm sma\u017een\u00edm p\u0159i velmi vysok\u00e9 teplot\u011b se tato vlhkost odpa\u0159\u00ed a strouhankov\u00fd obal znovu zpevn\u00ed, a\u017e je dokonale nepropustn\u00fd\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196956","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=196956"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196956\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1876"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}