{"id":197164,"title":"Hiyashi chuka, studen\u00fd ramen","modified":"2026-10-31T17:14:20+01:00","plain":"Recept na studen\u00fd ramen pln\u00fd barev pro v\u0161echny milovn\u00edky, kte\u0159\u00ed si ho cht\u011bj\u00ed dop\u0159\u00e1t i v l\u00e9t\u011b, ani\u017e by se p\u0159eh\u0159\u00e1li!\n\n\n\nKa\u017ed\u00fd rok \u0159e\u0161\u00edme stejnou ot\u00e1zku. Co jen v tomhle horku p\u0159ipravit? Nem\u00e1me moc hlad, nechceme nic t\u011b\u017ek\u00e9ho ani p\u0159\u00edli\u0161 vydatn\u00e9ho\u2026 Je to zkr\u00e1tka po\u0159\u00e1dn\u00fd hlavolam. \n\n\n\nV Japonsku by v\u00e1m v l\u00e9t\u011b na zahn\u00e1n\u00ed tropick\u00e9ho vedra naserv\u00edrovali hiyashi chuka. Je osv\u011b\u017euj\u00edc\u00ed, poslou\u017e\u00ed jako plnohodnotn\u00e9 j\u00eddlo, zasyt\u00ed, ani\u017e by zat\u00ed\u017eilo \u017ealudek, a up\u0159\u00edmn\u011b, jeho p\u0159\u00edprava je opravdu jednoduch\u00e1. Zkr\u00e1tka, ramen nen\u00ed jen na po\u0161mourn\u00e9 dny\u2026 Je na cel\u00fd rok! \n\n\n\nV Mijazaki \u010del\u00ed stejn\u00e9mu horku r\u00fd\u017e\u00ed zalitou ledov\u00fdm v\u00fdvarem, pokrmem hiyajiru\n\n\n\nCo je hiyashi chuka?\n\n\n\nPokud jste zvykl\u00ed na ramen, hiyashi chuka v\u00e1s mo\u017en\u00e1 trochu p\u0159ekvap\u00ed. Dobr\u00e1 zpr\u00e1va: p\u0159ekvap\u00ed i va\u0161e hosty! Kdy\u017e jste zvykl\u00ed na hork\u00fd ramen, kter\u00fd p\u0159\u00edjemn\u011b zah\u0159eje, a najednou p\u0159ed v\u00e1mi stoj\u00ed studen\u00fd a mnohem barevn\u011bj\u0161\u00ed ramen, jen tak na n\u011bj nezapomenete.  \n\n\n\nLahodn\u00fd ramen s v\u00fdvarem ve stylu paitan: ten zah\u0159eje nejl\u00e9pe\n\n\n\n\u201eHiyashi chuka\u201c doslova ozna\u010duje studenou kuchyni po \u010d\u00ednsku. Ve skute\u010dnosti se ale tento n\u00e1zev vztahuje k obl\u00edben\u00e9mu japonsk\u00e9mu letn\u00edmu j\u00eddlu ze studen\u00fdch nudl\u00ed ramen s nejr\u016fzn\u011bj\u0161\u00edmi oblohami, nap\u0159\u00edklad omeletou, okurkou, raj\u010daty, \u0161unkou, surimi a n\u011bkdy krab\u00edm masem m\u00edsto kamaboko. \n\n\n\nN\u011bkdo si s oblohou vyhraje je\u0161t\u011b v\u00edc a p\u0159id\u00e1 chashu, tofu, mizunu, hl\u00e1vkov\u00fd sal\u00e1t, nori\u2026 Tuto pestrou sm\u011bs dopl\u0148uje z\u00e1livka ze s\u00f3jov\u00e9 om\u00e1\u010dky a r\u00fd\u017eov\u00e9ho octa, kter\u00e1 podtrhuje sladk\u00e9, slan\u00e9, o\u0159\u00ed\u0161kov\u00e9 a nakysl\u00e9 chut\u011b hiyashi chuka. \n\n\n\nZa zm\u00ednku stoj\u00ed i dal\u0161\u00ed p\u0159ednost: na tomto j\u00eddle n\u00e1s bav\u00ed nejen osv\u011b\u017euj\u00edc\u00ed, jemn\u00e9 a vl\u00e1\u010dn\u00e9 nudle ramen, ale tak\u00e9 k\u0159upav\u00e1 zelenina nakr\u00e1jen\u00e1 na tenk\u00e9 nudli\u010dky. Tomu se t\u011b\u017eko odol\u00e1v\u00e1!\n\n\n\nDal\u0161\u00ed studen\u00e1 miska do velk\u00fdch veder, oroshi soba z Fukui\n\n\n\nOdkud poch\u00e1z\u00ed hiyashi chuka? \n\n\n\nPustit se do t\u00e9to ot\u00e1zky je v\u017edy trochu o\u0161emetn\u00e9. Poch\u00e1z\u00ed hiyashi chuka z Japonska, nebo z \u010c\u00edny? Existuje hned n\u011bkolik teori\u00ed. Podle n\u011bkter\u00fdch se toto j\u00eddlo poprv\u00e9 pod\u00e1valo na prahu druh\u00e9 sv\u011btov\u00e9 v\u00e1lky, v roce 1937, v \u010d\u00ednsk\u00e9 restauraci v japonsk\u00e9m m\u011bst\u011b Sendai. To n\u00e1m v tom skoro d\u011bl\u00e1 je\u0161t\u011b v\u011bt\u0161\u00ed zmatek. \n\n\n\nTehdej\u0161\u00ed \u010d\u00ednsk\u00e9 restaurace z\u0159ejm\u011b nenab\u00edzely j\u00eddeln\u00ed l\u00edstek p\u0159izp\u016fsoben\u00fd japonsk\u00e9mu l\u00e9tu. Majitel restaurace proto \u00fadajn\u011b vymyslel prvn\u00ed verzi hiyashi chuka, kter\u00e9 se \u0159\u00edkalo \u201eryan ban men\u201c. \n\n\n\nPod\u00e1valo se s chladnou sladkokyselou pol\u00e9vkou ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa. V obloze byly stejn\u011b jako dnes okurky a raj\u010data, p\u0159id\u00e1valo se ale i zel\u00ed a mrkev. \n\n\n\nPodle jin\u00e9 teorie vzniklo hiyashi chuka nejprve v jedn\u00e9 tokijsk\u00e9 restauraci. I tady m\u011bl recept spat\u0159it sv\u011btlo sv\u011bta ve t\u0159ic\u00e1t\u00fdch letech, kolem roku 1933, a inspirac\u00ed mu m\u011bly b\u00fdt proslul\u00e9 \u010d\u00ednsk\u00e9 ryan ban men a japonsk\u00e9 zaru soba. \n\n\n\nZaru soba jsou lahodn\u00e9 japonsk\u00e9 studen\u00e9 nudle\n\n\n\nA\u0165 u\u017e je to jakkoli, uspo\u0159\u00e1d\u00e1n\u00ed oblohy na tal\u00ed\u0159i se dnes stalo typick\u00fdm znakem tohoto receptu. Pro zaj\u00edmavost: pr\u00e1v\u011b toto aran\u017eov\u00e1n\u00ed zeleniny do tvaru hory na tal\u00ed\u0159i pr\u00fd do zna\u010dn\u00e9 m\u00edry inspirovala hora Fud\u017ei! \n\n\n\nJak vid\u00edte, hiyashi chuka je zkr\u00e1tka spojen\u00edm japonsk\u00e9ho kucha\u0159sk\u00e9ho um\u011bn\u00ed s \u010d\u00ednsk\u00fdm, k na\u0161\u00ed velk\u00e9 radosti!\n\n\n\nHlavn\u00ed suroviny na hiyashi chuka\n\n\n\n\n\n\n\nNudle ramen: jsou \u00fapln\u011b stejn\u00e9 jako ty, kter\u00e9 pou\u017e\u00edv\u00e1te na hork\u00fd ramen. Nav\u00edc pat\u0159\u00ed k t\u011bm, na kter\u00e9 v obchodech naraz\u00edte nej\u010dast\u011bji\u2026 To se hod\u00ed! Snadno je pozn\u00e1te; v\u011bt\u0161inou se prod\u00e1vaj\u00ed su\u0161en\u00e9 v bloc\u00edch a maj\u00ed na\u017eloutlou barvu. Projd\u011bte si m\u00e9ho pr\u016fvodce asijsk\u00fdmi nudlemi a v jednotliv\u00fdch druz\u00edch u\u017e budete m\u00edt jasno!\n\n\n\nVejce: v japonsk\u00e9 kuchyni jsou v\u0161udyp\u0159\u00edtomn\u00e1. Sta\u010d\u00ed se pod\u00edvat na tamago sando, omurice nebo tamagoyaki. P\u0159ipome\u0148me si, \u017ee i tradi\u010dn\u00ed japonsk\u00fd ramen obsahuje vejce, proslul\u00e1 ajitsuke tamago! \n\n\n\nNa hiyashi chuka z nich p\u0159iprav\u00edme omeletu, kterou pak nakr\u00e1j\u00edme na prou\u017eky. Je to jinak, ale hlavn\u011b moc dobr\u00e9, tak\u017ee to funguje stejn\u011b skv\u011ble!\n\n\n\nOkurky a raj\u010data: tyto suroviny se v\u00fdborn\u011b hod\u00ed do studen\u00fdch j\u00eddel, jako je toto. Dod\u00e1vaj\u00ed sv\u011b\u017eest a k\u0159upavost, co\u017e by u hork\u00e9ho ramenu nemuselo b\u00fdt mo\u017en\u00e9. A koneckonc\u016f jsou to p\u0159esn\u011b ty suroviny, kter\u00e9 v l\u00e9t\u011b p\u0159ipravujeme na v\u0161echny zp\u016fsoby!\n\n\n\nBenishoga: i kdy\u017e je v tomto receptu voliteln\u00e9, zv\u00eddav\u00e9 kucha\u0159e m\u00e1 rozhodn\u011b \u010d\u00edm zaujmout. Jde o druh tsukemono z nakr\u00e1jen\u00e9ho z\u00e1zvoru, kter\u00fd z\u00edsk\u00e1v\u00e1 \u010dervenou barvu d\u00edky list\u016fm \u010derven\u00e9ho shiso a nakl\u00e1d\u00e1 se do meru\u0148kov\u00e9ho octa (umezu).\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: z\u00e1livka je nesm\u00edrn\u011b d\u016fle\u017eit\u00e1, proto\u017ee tak trochu nahrazuje v\u00fdvar, kter\u00fd pou\u017e\u00edv\u00e1me v hork\u00e9m ramenu. V\u0161echny slo\u017eky tedy propojuje. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka je nepostradateln\u00e1, zejm\u00e9na u ramenu, a je pr\u00e1v\u011b tak slan\u00e1, aby vyv\u00e1\u017eila sladk\u00e9 chut\u011b z\u00e1livky. Kdo chce j\u00eddlu dodat vietnamsk\u00fd n\u00e1dech, pou\u017e\u00edv\u00e1 m\u00edsto n\u00ed nuoc mam. \n\n\n\nR\u00fd\u017eov\u00fd ocet: dod\u00e1v\u00e1 z\u00e1livce nakysl\u00fd t\u00f3n, kter\u00fd zajist\u00ed dokonalou rovnov\u00e1hu mezi sladkou, slanou a pikantn\u00ed chut\u00ed. Tady doporu\u010duji sp\u00ed\u0161e b\u00edl\u00fd r\u00fd\u017eov\u00fd ocet ne\u017e \u010dern\u00fd r\u00fd\u017eov\u00fd ocet. Ten se do z\u00e1livek a om\u00e1\u010dek hod\u00ed m\u00e9n\u011b, vyu\u017eijete ho sp\u00ed\u0161 k dim sum. \n\n\n\nSezamov\u00fd olej: i kdy\u017e m\u00e1 sp\u00ed\u0161e neutr\u00e1ln\u00ed chu\u0165, z\u00e1livku nen\u00e1padn\u011b zjemn\u00ed a dod\u00e1 j\u00ed o\u0159\u00ed\u0161kov\u00fd t\u00f3n. Se sezamov\u00fdmi sem\u00ednky tvo\u0159\u00ed skv\u011blou dvojici. \n\n\n\nTipy, aby se hiyashi chuka povedlo\n\n\n\nJedin\u00fdm \u201eomezen\u00edm\u201c je nutnost nechat v\u0161echny suroviny po\u0159\u00e1dn\u011b vychladnout. To toti\u017e m\u016f\u017ee chv\u00edli trvat. P\u0159\u00edprava hiyashi chuka je vlastn\u011b hlavn\u011b ot\u00e1zkou organizace. Doporu\u010duji proto za\u010d\u00edt omeletou a z\u00e1livkou, kter\u00e9 je pot\u0159eba d\u00e1t vychladit do lednice. \n\n\n\nI nakr\u00e1jen\u00ed omelety m\u016f\u017ee zabrat trochu \u010dasu. Ale \u017e\u00e1dn\u00fd strach, nen\u00ed to v\u016fbec t\u011b\u017ek\u00e9. Zat\u00edmco bude v\u0161e chladnout, m\u016f\u017eete se pustit do zeleniny. \n\n\n\nDal\u0161\u00ed klasika japonsk\u00e9ho l\u00e9ta: kakigori, jemn\u011b strouhan\u00fd led p\u0159elit\u00fd sirupem\n\n\n\nI zeleninu pak uchov\u00e1vejte v chladu, v\u00fdsledek bude o to lep\u0161\u00ed. Nudle sta\u010d\u00ed po uva\u0159en\u00ed propl\u00e1chnout studenou vodou. \n\n\n\n\n\n\tAutentick\u00fd Hiyashi Chuka - studen\u00fd ramen\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOm\u00e1\u010dka8 l\u017eic sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky5 l\u017eic cukru4 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa2 l\u017e\u00edce vody2 l\u017e\u00edce sezamov\u00e9ho oleje0.5 l\u017ei\u010dky z\u00e1zvoru (nastrouhan\u00e9ho)1 l\u017e\u00edce sezamov\u00fdch sem\u00ednekOmeleta4 vejce2 l\u017ei\u010dky cukru2 \u0161petky soliOstatn\u00ed suroviny2 porce nudl\u00ed ramen1 okurka (nakr\u00e1jen\u00e1 na tenk\u00e9 nudli\u010dky)1 raj\u010de (nakr\u00e1jen\u00e9 na \u010dtvrtky)4 pl\u00e1tky \u0161unky (nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky)8 ty\u010dinek surimi (roztrhan\u00fdch na vl\u00e1kna)Benishoga (nakl\u00e1dan\u00fd z\u00e1zvor, voliteln\u011b)\t\n\t\n\t\tSm\u00edchejte v\u0161echny suroviny na om\u00e1\u010dku a dejte do lednice.Sm\u00edchejte suroviny na omeletu.P\u00e1nev lehce pot\u0159ete olejem a vlijte vaje\u010dnou sm\u011bs.P\u00e1nev p\u0159iklopte a op\u00e9kejte na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni, dokud nebude omeleta hotov\u00e1.Omeletu p\u0159endejte na pracovn\u00ed plochu a nakr\u00e1jejte na tenk\u00e9 prou\u017eky.Nudle va\u0159te 3 minuty nebo dokud nebudou na skus.Nudle sce\u010fte a pono\u0159te do ledov\u00e9 vody, dokud se d\u016fkladn\u011b nevychlad\u00ed.Nudle nechte dob\u0159e okapat a pot\u00e9 je p\u0159endejte do hlubok\u00e9ho tal\u00ed\u0159e. Mezit\u00edm nakr\u00e1jejte suroviny podle pokyn\u016f v seznamuNavrch rozlo\u017ete okurku nakr\u00e1jenou na tenk\u00e9 nudli\u010dky, \u010dtvrtky raj\u010dete, nakr\u00e1jenou \u0161unku a surimi.Posypte sezamov\u00fdmi sem\u00ednky a z\u00e1zvorem benishoga (nakl\u00e1dan\u00fd z\u00e1zvor).T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm p\u0159elijte om\u00e1\u010dkou.\t\n\t\n\t\tPokud m\u00e1te r\u00e1di v\u00fdrazn\u011bj\u0161\u00ed chu\u0165, pod\u00e1vejte s japonskou ho\u0159\u010dic\u00ed.\u00a0\u00a0\n\nJedin\u00fdm \u201eomezen\u00edm\u201c je nutnost nechat v\u0161echny suroviny d\u016fkladn\u011b vychladnout. To m\u016f\u017ee chv\u00edli trvat. P\u0159\u00edprava Hiyashi Chuka je vlastn\u011b ot\u00e1zkou organizace. Doporu\u010duji proto za\u010d\u00edt omeletou a z\u00e1livkou, kter\u00e9 je pot\u0159eba vychladit v lednici.\n \nI kr\u00e1jen\u00ed omelety m\u016f\u017ee zabrat trochu \u010dasu. Ale bez obav, nen\u00ed to v\u016fbec t\u011b\u017ek\u00e9. Zat\u00edmco bude chladnout, m\u016f\u017eete se pustit do zeleniny.\n \nI tu pak uchov\u00e1vejte v chladu, v\u00fdsledek bude o to lep\u0161\u00ed. Nudle sta\u010d\u00ed po uva\u0159en\u00ed propl\u00e1chnout studenou vodou.\u00a0\n\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197164","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=197164"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197164\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16874"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}