{"id":197093,"title":"Shoyu ramen, jednoduch\u00fd japonsk\u00fd recept","modified":"2026-10-31T17:12:08+01:00","plain":"Co je ramen? \n\n\n\nRamen je pokrm z tradi\u010dn\u00ed japonsk\u00e9 kuchyn\u011b, kter\u00fd se skl\u00e1d\u00e1 p\u0159edev\u0161\u00edm z p\u0161eni\u010dn\u00fdch nudl\u00ed, v\u00fdvaru, tare (om\u00e1\u010dky), zeleniny a masa. \n\n\n\nD\u00edky \u0161irok\u00e9 \u0161k\u00e1le p\u0159\u00edsad na ozdoben\u00ed je ramen skute\u010dn\u00fd \u201echameleon\u201c, kter\u00fd m\u00e1 stovky podob. Od tenk\u00fdch kudrnat\u00fdch nudl\u00ed po siln\u00e9 rovn\u00e9, od hov\u011bz\u00edho \u010di vep\u0159ov\u00e9ho masa po ryby, a k tomu je\u0161t\u011b zelenina a nejr\u016fzn\u011bj\u0161\u00ed dochucovadla, zkr\u00e1tka si ur\u010dit\u011b sestav\u00edte misku podle sv\u00e9 chuti. \n\n\n\nNej\u010dast\u011bji se ramen zdob\u00ed japonsk\u00fdmi marinovan\u00fdmi vejci, kamaboko, nap\u0159\u00edklad narutomaki, nasekanou jarn\u00ed cibulkou, pl\u00e1tky bambusov\u00fdch v\u00fdhonk\u016f, su\u0161en\u00fdmi mo\u0159sk\u00fdmi \u0159asami, kuku\u0159ic\u00ed\u2026 Inspirace je spousta! Nejl\u00e9pe si ho vychutn\u00e1te po japonsku, h\u016flkami a l\u017e\u00edc\u00ed. \n\n\n\nM\u016fj recept na marinovan\u00e1 vejce do ramenu\n\n\n\nDruhy ramenu\n\n\n\nExistuje 9 hlavn\u00edch kategori\u00ed ramenu: \n\n\n\n\nRamen shoyu se pod\u00e1v\u00e1 v ku\u0159ec\u00edm v\u00fdvaru se s\u00f3jovou om\u00e1\u010dkou. \n\n\n\nShio ramen se tak\u00e9 p\u0159ipravuje z ku\u0159ec\u00edho v\u00fdvaru, ale ochucen\u00e9ho sol\u00ed. Je to ur\u010dit\u011b nejleh\u010d\u00ed ze v\u0161ech v\u00fdvar\u016f. \n\n\n\nRamen miso obsahuje siln\u011bj\u0161\u00ed a vydatn\u011bj\u0161\u00ed nudle, kter\u00e9 se m\u00e1\u010dej\u00ed v bohat\u0161\u00edm v\u00fdvaru s misem. \n\n\n\nRamen tonkotsu. P\u0159ipravuje se z bohat\u0161\u00edho v\u00fdvaru z pomalu va\u0159en\u00fdch vep\u0159ov\u00fdch kost\u00ed.\n\n\n\nRamen tantanmen: ramen tantanmen vych\u00e1z\u00ed z \u010d\u00ednsk\u00e9ho pokrmu dan dan mian ze S\u2019-\u010dchuanu. U\u017e jedin\u00fd pohled na jeho oran\u017eovo\u010dervenou barvu prozrad\u00ed, \u017ee jde o pikantn\u00ed ramen. Mezi dal\u0161\u00ed typick\u00e9 znaky tantanmenu pat\u0159\u00ed pou\u017eit\u00ed sezamov\u00e9ho oleje a mal\u00e1 hrom\u00e1dka mlet\u00e9ho masa navrchu.\n\n\n\nRamen tsukemen: Tsukemen (nudle k nam\u00e1\u010den\u00ed) je druh ramenu, u kter\u00e9ho se nudle a pol\u00e9vka pod\u00e1vaj\u00ed zvl\u00e1\u0161\u0165. P\u0159i j\u00eddle se nudle nejprve nam\u00e1\u010dej\u00ed do hust\u00e9 pol\u00e9vky. Nudle tsukemen b\u00fdvaj\u00ed pru\u017en\u00e9 a podle restaurace se pod\u00e1vaj\u00ed studen\u00e9 nebo tepl\u00e9. V\u00fdvar m\u00e1 r\u016fzn\u00e9 podoby, v\u011bt\u0161inou je hust\u00fd, p\u0159ipom\u00edn\u00e1 om\u00e1\u010dku a m\u00e1 velmi bohatou chu\u0165.\n\n\n\nKari ramen: Kari ramen jsou v podstat\u011b \u201ejen\u201c nudle ramen s kari om\u00e1\u010dkou. Nudle b\u00fdvaj\u00ed siln\u011bj\u0161\u00ed ne\u017e u ostatn\u00edch druh\u016f ramenu. Pou\u017eit\u00e9 kari m\u016f\u017ee b\u00fdt nasl\u00e1dl\u00e9 i p\u00e1liv\u00e9, p\u0159i\u010dem\u017e v Japonsku je b\u011b\u017en\u011bj\u0161\u00ed nasl\u00e1dl\u00e1 varianta.\n\n\n\nMaze soba: Maze (sm\u00edchan\u00e9) soba z\u00edskalo sv\u016fj n\u00e1zev podle toho, \u017ee p\u0159ed j\u00eddlem je t\u0159eba prom\u00edchat p\u0159\u00edsady s nudlemi. Na rozd\u00edl od v\u011bt\u0161iny druh\u016f ramenu se maze soba pod\u00e1v\u00e1 bez v\u00fdvaru. V n\u011bkter\u00fdch restaurac\u00edch se m\u016f\u017eete setkat tak\u00e9 s n\u00e1zvem abura soba (\u6cb9 \u305d \u3070) nebo abura ramen (\u6cb9 \u30e9 \u30fc \u30e1 \u30f3). \u201eAbura\u201c znamen\u00e1 olej, co\u017e odkazuje na aromatick\u00fd olej pou\u017e\u00edvan\u00fd p\u0159i p\u0159\u00edprav\u011b\n\n\n\nStuden\u00fd ramen: Studen\u00fd ramen je v\u00fdhradn\u011b letn\u00ed pokrm, b\u011b\u017en\u011b zn\u00e1m\u00fd jako hiyashi chuka (\u51b7\u3084\u3057\u4e2d\u83ef). Pod\u00e1v\u00e1 se studen\u00fd, s v\u00fdvarem nebo bez n\u011bj, a dopl\u0148uj\u00ed ho citrusy, nap\u0159\u00edklad limetka, citron \u010di yuzu, kter\u00e9 mu dod\u00e1vaj\u00ed osv\u011b\u017euj\u00edc\u00ed chu\u0165. P\u0159i poj\u00edd\u00e1n\u00ed studen\u00e9ho ramenu zapomenete na \u00famorn\u00e1 japonsk\u00e1 letn\u00ed vedra.\n\n\n\n\nShio ramen s kr\u00e1sn\u011b jantarov\u00fdm v\u00fdvarem\n\n\n\nDruhy v\u00fdvar\u016f na ramen\n\n\n\nRozli\u0161ujeme dva hlavn\u00ed druhy:\n\n\n\nV\u00fdvar zvan\u00fd chintan (\u6e05\u6e6f\u3001\u30c1\u30f3\u30bf\u30f3) : Chintan znamen\u00e1 \u201e\u010dir\u00e1 pol\u00e9vka\u201c a tento v\u00fdraz poch\u00e1z\u00ed z \u010d\u00edn\u0161tiny. Ozna\u010duje druhy ramenu s \u010dir\u00fdm v\u00fdvarem, kter\u00e9 m\u00edvaj\u00ed leh\u010d\u00ed a jemn\u011bj\u0161\u00ed chu\u0165. Mezi rameny typu chintan pat\u0159\u00ed shoyu ramen a shio ramen.\n\n\n\nV\u00fdvar zvan\u00fd paitan (\u767d\u6e6f\u3001\u30d1\u30a4\u30bf\u30f3): Paitan, v\u00fdraz rovn\u011b\u017e p\u0159evzat\u00fd z \u010d\u00edn\u0161tiny, znamen\u00e1 \u201eb\u00edl\u00e1 pol\u00e9vka\u201c. Ozna\u010duje druhy ramenu se zakalen\u00fdm, ml\u00e9\u010dn\u00fdm a nepr\u016fhledn\u00fdm v\u00fdvarem – nemus\u00ed v\u0161ak b\u00fdt nutn\u011b b\u00edl\u00fd. P\u0159\u00edkladem v\u00fdvaru paitan je v\u00fdvar na tonkotsu ramen.\n\n\n\nP\u016fvod ramenu\n\n\n\nA\u010dkoli je dnes ramen jedn\u00edm ze symbol\u016f japonsk\u00e9 kuchyn\u011b, nebylo tomu tak v\u017edy. P\u016fvodn\u011b \u0161lo skute\u010dn\u011b o \u010d\u00ednsk\u00fd recept. \n\n\n\nUv\u00e1d\u00ed se, \u017ee od roku 1635 Japonsko uzav\u0159elo v\u0161echny sv\u00e9 hranice a odm\u00edtalo ve\u0161ker\u00e9 zahrani\u010dn\u00ed vlivy, s v\u00fdjimkou Nagasaki. Pr\u00e1v\u011b tam m\u011bl cel\u00fd sv\u011bt p\u0159\u00edle\u017eitost p\u0159edat Japonsku kousek sv\u00e9 kultury. \u010c\u00ed\u0148an\u00e9 sem tak p\u0159inesli sv\u00e9 pol\u00e9vky a nudle (tehdy naz\u00fdvan\u00e9 champon, nudlov\u00e1 pol\u00e9vka poch\u00e1zej\u00edc\u00ed z Nagasaki). \n\n\n\nRamen se ve skute\u010dnosti zrodil a\u017e spojen\u00edm \u010d\u00ednsk\u00e9 speciality s japonskou kuchyn\u00ed. \n\n\n\nA pestrost japonsk\u00e9 kuchyn\u011b v\u00e1s nep\u0159estane p\u0159ekvapovat: ka\u017ed\u00fd region Japonska m\u00e1 sv\u016fj vlastn\u00ed ramen, kter\u00fd odr\u00e1\u017e\u00ed m\u00edstn\u00ed podneb\u00ed a prost\u0159ed\u00ed. Dnes si ramen z\u00edsk\u00e1v\u00e1 oblibu ve st\u00e1le v\u00edce zem\u00edch. Nen\u00ed proto neobvykl\u00e9 naj\u00edt i ve sv\u00e9m okol\u00ed n\u011bkolik mal\u00fdch podnik\u016f, kde ho m\u016f\u017eete ochutnat.\n\n\n\nNudle ramen versus nudle udon\n\n\n\nNudle ramen a nudle udon jsou si chu\u0165ov\u011b dost podobn\u00e9. Drobn\u00fd rozd\u00edl: nudle udon jsou \u0161irok\u00e9 3 a\u017e 4,5 milimetru, zat\u00edmco nudle ramen jen 1,5 milimetru. \n\n\n\n\n\n\n\nNudle ramen se zpravidla vyr\u00e1b\u011bj\u00ed z p\u0161eni\u010dn\u00e9 mouky, soli, vody a kansui (z\u00e1sadit\u00e9 miner\u00e1ln\u00ed l\u00e1tky), kter\u00e9 jim dod\u00e1v\u00e1 charakteristickou pru\u017enost a \u017elutou barvu. Nudle udon naproti tomu kansui neobsahuj\u00ed. Jsou tedy b\u00edl\u00e9 a rovn\u00e9, nikoli \u017elut\u00e9 a kudrnat\u00e9. Tradi\u010dn\u011b se pod\u00e1vaj\u00ed s leh\u010d\u00edm v\u00fdvarem.\n\n\n\nJak uva\u0159it nudle na ramen?\n\n\n\nRamen si \u010dasto p\u0159edstavujeme jako instantn\u00ed pokrm, praktick\u00fd a jednoduch\u00fd na p\u0159\u00edpravu. A opravdu je to j\u00eddlo, kter\u00e9 lze nejen snadno obm\u011b\u0148ovat, ale tak\u00e9 rychle p\u0159ipravit. Na trhu najdete \u0161irok\u00fd v\u00fdb\u011br instantn\u00edch nudl\u00ed, kter\u00e9 jsou t\u00e9m\u011b\u0159 p\u0159ipraven\u00e9 k j\u00eddlu. \n\n\n\n\n\n\n\nSta\u010d\u00ed nal\u00edt vodu do hrnce, \u0159\u00eddit se p\u0159ilo\u017een\u00fdm n\u00e1vodem na va\u0159en\u00ed a j\u00eddlo bude brzy hotov\u00e9. V obchodech s japonsk\u00fdmi potravinami se ale daj\u00ed sehnat i \u010derstv\u00e9 nudle. \n\n\n\nA pokud se chcete pustit do v\u00fdroby vlastn\u00edch nudl\u00ed, na mnoha str\u00e1nk\u00e1ch najdete spoustu informac\u00ed, kter\u00e9 v\u00e1s cel\u00fdm postupem provedou. \u010cerstv\u00e9 nudle se obvykle va\u0159\u00ed m\u00edrn\u00fdm varem 1 a\u017e 2 minuty, pot\u00e9 se sced\u00ed a p\u0159idaj\u00ed do v\u00fdvaru. Tohle j\u00eddlo zvl\u00e1dne ka\u017ed\u00fd!\n\n\n\nVep\u0159ov\u00e9 tonkatsu se \u010dasto pou\u017e\u00edv\u00e1 na ozdoben\u00ed ramenu\n\n\n\n\u010c\u00edm nahradit nudle na ramen?\n\n\n\nNeda\u0159\u00ed se v\u00e1m sehnat su\u0161en\u00e9 nudle na ramen? To v\u016fbec nevad\u00ed. Klidn\u011b pou\u017eijte nudle somen, dal\u0161\u00ed japonskou odr\u016fdu, nebo r\u00fd\u017eov\u00e9 nudle. Pokud doma nem\u00e1te ani jedny, tradi\u010dn\u00ed nudle ramen m\u016f\u017eete nahradit tak\u00e9 italsk\u00fdmi vermicelli.\n\n\n\nJak p\u0159ipravit dom\u00e1c\u00ed ramen? \n\n\n\nC\u00edlem tohoto \u010dl\u00e1nku nen\u00ed nau\u010dit v\u00e1s od A do Z p\u0159ipravovat ramen jako v restauraci (nebo je\u0161t\u011b lep\u0161\u00ed). Sp\u00ed\u0161e v\u00e1s s jeho p\u0159\u00edpravou sezn\u00e1mit, a pr\u00e1v\u011b k tomu slou\u017e\u00ed i recept n\u00ed\u017ee. V\u00fdvar je jednoduch\u00fd, snadno ho p\u0159iprav\u00edte z b\u011b\u017en\u011b dostupn\u00fdch surovin, a p\u0159itom m\u00e1 skv\u011blou chu\u0165. \n\n\n\nZvl\u00e1dne ho ka\u017ed\u00fd! Vep\u0159ov\u00fd b\u016f\u010dek je sice hodn\u011b tu\u010dn\u00fd, ale dod\u00e1 pol\u00e9vce \u00fa\u017easnou chu\u0165 a uva\u0159en\u00e9 maso pak poslou\u017e\u00ed jako obloha. Pol\u00e9vku sta\u010d\u00ed vychladit a odstranit z n\u00ed p\u0159ebyte\u010dn\u00fd tuk. \n\n\n\nPokud chcete, nahra\u010fte vep\u0159ov\u00e9 v tomto receptu m\u00fdm vep\u0159ov\u00fdm chashu, kter\u00e9 pat\u0159\u00ed mezi tradi\u010dn\u00ed p\u0159\u00edsady na ozdoben\u00ed ramenu\n\n\n\nVep\u0159ov\u00e9 chashu\n\n\n\nJak u\u017e bylo zm\u00edn\u011bno v\u00fd\u0161e, v\u00fdvary nab\u00edzej\u00ed spoustu chu\u0165ov\u00fdch kombinac\u00ed. Pokud tedy chcete experimentovat s r\u016fzn\u00fdmi surovinami, sm\u011ble do toho. Douf\u00e1m, \u017ee najdete pr\u00e1v\u011b tu chu\u0165 ramenu, kter\u00e1 v\u00e1m bude vyhovovat!\n\n\n\nJak va\u0159it suroviny na ramen\n\n\n\n\n\n\n\nTady najdete orienta\u010dn\u00ed tabulku s dobou va\u0159en\u00ed jednotliv\u00fdch surovin, aby se z nich spr\u00e1vn\u011b uvolnila \u017eelatina\n\n\n\n\n\n\tAutentick\u00fd japonsk\u00fd shoyu ramen\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNasolen\u00e9 vep\u0159ov\u00e9 maso450 g vep\u0159ov\u00e9ho b\u016f\u010dku (vcelku, nenakr\u00e1jen\u00e9ho)2 l\u017ei\u010dky soliV\u00fdvar1.5 litru vody30 g z\u00e1zvoru nakr\u00e1jen\u00e9ho na pl\u00e1tky3 strou\u017eky oloupan\u00e9ho \u010desneku1 svazek jarn\u00edch cibulek4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce sak\u00e91 l\u017ei\u010dka soli1 l\u017e\u00edce sezamov\u00e9ho olejeNudle4 \"svaze\u010dky\" su\u0161en\u00fdch nudl\u00ed ramenNa dopln\u011bn\u00edVejce nam\u011bkko rozkrojen\u00e9 nap\u016flKr\u00e1tce blan\u0161\u00edrovan\u00e9 s\u00f3jov\u00e9 kl\u00ed\u010dkyJemn\u011b nakr\u00e1jen\u00e9 jarn\u00ed cibulky\t\n\t\n\t\tVet\u0159ete do vep\u0159ov\u00e9ho masa s\u016fl a nechte ho p\u0159es noc odle\u017eet v lednici.Do hrnce dejte vodu, ko\u0159en z\u00e1zvoru, \u010desnek, jarn\u00ed cibulky a nasolen\u00e9 vep\u0159ov\u00e9 maso a na prudk\u00e9m ohni p\u0159ive\u010fte k varu.Z hladiny seberte p\u011bnu a dal\u0161\u00ed ne\u010distoty. Pot\u00e9 p\u0159iklopte, st\u00e1hn\u011bte plamen a nechte zvolna va\u0159it 1 hodinu 30 minut a\u017e 2 hodiny.V\u00fdvar i maso nechte v hrnci zcela vychladnout. V\u00fdvar p\u0159ece\u010fte a uchov\u00e1vejte odd\u011blen\u011b od masa.V\u00fdvar nechte alespo\u0148 n\u011bkolik hodin nebo p\u0159es noc vychladit v lednici a pot\u00e9 odstra\u0148te ztuhl\u00fd tuk. Tak\u00e9 uva\u0159en\u00e9 vep\u0159ov\u00e9 maso uchov\u00e1vejte v lednici, aby se pozd\u011bji snadno kr\u00e1jelo na pl\u00e1tky.Ne\u017e za\u010dnete p\u0159ipravovat v\u00fdvar a nudle, nachystejte si tak\u00e9 ostatn\u00ed p\u0159\u00edsady na dopln\u011bn\u00ed (vejce nam\u011bkko, blan\u0161\u00edrovan\u00e9 s\u00f3jov\u00e9 kl\u00ed\u010dky, nakr\u00e1jen\u00e9 jarn\u00ed cibulky). Jakmile budou nudle uva\u0159en\u00e9, mus\u00edte k nim ihned p\u0159idat v\u00fdvar a ostatn\u00ed p\u0159\u00edsady, jinak p\u0159\u00edli\u0161 zm\u011bknou, tak\u017ee na p\u0159\u00edpravu p\u0159\u00edsad u\u017e nebudete m\u00edt \u010das.V\u00fdvar p\u0159ive\u010fte k varu a p\u0159idejte s\u00f3jovou om\u00e1\u010dku, sak\u00e9, s\u016fl a sezamov\u00fd olej. Nechte ho na velmi m\u00edrn\u00e9m ohni probubl\u00e1vat, dokud nebudou nudle hotov\u00e9.Su\u0161en\u00e9 nudle uva\u0159te podle n\u00e1vodu na obalu. T\u011bsn\u011b p\u0159ed jejich dova\u0159en\u00edm nalijte v\u00fdvar do serv\u00edrovac\u00edch misek.Nudle sce\u010fte a ihned je rozd\u011blte do serv\u00edrovac\u00edch misek.Dopl\u0148te vejcem nam\u011bkko, s\u00f3jov\u00fdmi kl\u00ed\u010dky, jarn\u00edmi cibulkami a pl\u00e1tky vep\u0159ov\u00e9ho masa.\t\n\t\n\t\tK velmi obl\u00edben\u00fdm p\u0159\u00edsad\u00e1m do ramenu: B\u00edl\u00fd pep\u0159 dod\u00e1 trochu ostrosti a ko\u0159en\u011bn\u00e9 v\u016fn\u011b, nastrouhan\u00fd \u010desnek v\u00fdraznou \u010desnekovou chu\u0165 a chilli olej dod\u00e1 ...p\u00e1livost.Nebo nalo\u017ete vejce nam\u011bkko do om\u00e1\u010dky na b\u00e1zi s\u00f3jov\u00e9 om\u00e1\u010dky a p\u0159ipravte si ajitama.\n\t\n\t\n\t\tSoupes et bouillonsJaponaiseporc sal\u00e9, Ramen, shoyu ramen","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197093","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=197093"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197093\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/2982"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}