{"id":197173,"title":"Miso katsu, tonkatsu s miso om\u00e1\u010dkou","modified":"2026-10-31T17:14:33+01:00","plain":"Po\u0159\u00e1dn\u011b k\u0159upav\u00e9 japonsk\u00e9 tonkatsu s naprosto bo\u017eskou miso om\u00e1\u010dkou\n\n\n\nNe\u010dekan\u00e1 prov\u011brka: pokud jste u\u017e vyzkou\u0161eli m\u00e9 recepty na ku\u0159ec\u00ed katsu a vep\u0159ov\u00e9 tonkatsu, tenhle by v\u00e1m m\u011bl b\u00fdt pov\u011bdom\u00fd u\u017e podle n\u00e1zvu. Princip z\u016fst\u00e1v\u00e1 stejn\u00fd, nebo skoro stejn\u00fd\u2026 Vep\u0159ov\u00e9 bude op\u011bt kr\u00e1sn\u011b k\u0159upav\u00e9, ale om\u00e1\u010dka bude jin\u00e1. \n\n\n\nNe\u010dekejte tedy tradi\u010dn\u00ed speci\u00e1ln\u00ed om\u00e1\u010dku tonkatsu. V tomto receptu bude miso om\u00e1\u010dka v\u00fdrazn\u00e1, sametov\u00e1 a pln\u00e1 chuti umami. \n\n\n\nCo je miso katsu? \n\n\n\nMnoz\u00ed \u0159\u00edkaj\u00ed, \u017ee ochutnat miso katsu, kdy\u017e jste zvykl\u00ed na tonkatsu s jeho proslulou om\u00e1\u010dkou tonkatsu, je jedine\u010dn\u00fd z\u00e1\u017eitek, a j\u00e1 s nimi naprosto souhlas\u00edm! Miso katsu m\u00e1 mnohem komplexn\u011bj\u0161\u00ed chu\u0165. \n\n\n\n\u0158ekn\u011bme, \u017ee to nen\u00ed chu\u0165, na kterou jste b\u011b\u017en\u011b zvykl\u00ed, a p\u0159i prvn\u00edm ochutn\u00e1n\u00ed m\u016f\u017ee leckter\u00e9ho str\u00e1vn\u00edka p\u0159ekvapit. Pro milovn\u00edky k\u0159upav\u00e9ho vep\u0159ov\u00e9ho to ale p\u0159ece jen nen\u00ed \u00fapln\u011b nezn\u00e1m\u00e9 \u00fazem\u00ed. \n\n\n\nPro p\u0159ipomenut\u00ed, katsu je tradi\u010dn\u011b b\u00edlkovinn\u00e1 surovina obalen\u00e1 v japonsk\u00e9 strouhance panko a usma\u017een\u00e1. Spr\u00e1vn\u011b p\u0159ipraven\u00e9 katsu je na povrchu k\u0159upav\u00e9 a uvnit\u0159 m\u011bkk\u00e9. Pro ty, kdo ho u\u017e znaj\u00ed, zat\u00edm \u017e\u00e1dn\u00e1 velk\u00e1 v\u011bda, ale jak jsem \u0159\u00edkal, rozd\u00edl je v om\u00e1\u010dce. \n\n\n\nTori katsu je ku\u0159ec\u00ed verze tonkatsu\n\n\n\nCo je tedy na t\u00e9 om\u00e1\u010dce tak v\u00fdjime\u010dn\u00e9ho? Miso. T\u00e9m\u011b\u0159 kouzeln\u00e1 surovina, kter\u00e1 pokrmu dod\u00e1v\u00e1 ve\u0161kerou jeho chu\u0165ovou komplexnost. Japonci tradi\u010dn\u011b pou\u017e\u00edvaj\u00ed Hatcho miso (\u516b\u4e01\u5473\u564c), velmi tmavou \u010dervenou, a\u017e nahn\u011bdlou miso pastu. \n\n\n\nVyr\u00e1b\u00ed se pouze ze s\u00f3ji a od tradi\u010dn\u00ed b\u00e9\u017eov\u00e9 miso pasty na b\u00e1zi r\u00fd\u017ee (Kome miso \u7c73\u5473\u564c) se dost li\u0161\u00ed, a to jak vzhledem, tak chut\u00ed. P\u0159edev\u0161\u00edm je v\u00fdrazn\u011b m\u00e9n\u011b sladk\u00e1. Dod\u00e1v\u00e1 velmi komplexn\u00ed chu\u0165, kter\u00e1 je ho\u0159\u010d\u00ed a bohat\u0161\u00ed na umami. \n\n\n\nV tomto receptu pou\u017eiji \u010derven\u00e9 miso, naz\u00fdvan\u00e9 tak\u00e9 \u201eAka miso\u201c (\u8d64\u5473\u564c). Jde o dal\u0161\u00ed druh podobn\u00fd Hatcho miso, jen o trochu m\u00e9n\u011b v\u00fdrazn\u00fd!\n\n\n\nHistorie miso katsu\n\n\n\nMiso katsu je chloubou japonsk\u00e9ho m\u011bsta Nagoja. Samoz\u0159ejm\u011b v\u00e1m o miso katsu nemohu vypr\u00e1v\u011bt, ani\u017e bych zm\u00ednil tonkatsu, kter\u00e9 v japonsk\u00e9 kuchyni nakonec dalo vzniknout nejr\u016fzn\u011bj\u0161\u00edm obm\u011bn\u00e1m (ku\u0159ec\u00edmu katsu, katsu sando\u2026). \n\n\n\nTonkatsu m\u00e1 obecn\u011b p\u016fvod v tom, \u010demu se \u0159\u00edk\u00e1 Yoshoku. Zmi\u0148oval jsem se o n\u011bm u\u017e u n\u011bkolika dal\u0161\u00edch recept\u016f, nap\u0159\u00edklad u japonsk\u00e9ho bramborov\u00e9ho sal\u00e1tu, korokke nebo omurice. \n\n\n\nJaponsk\u00e9 krokety korokke maj\u00ed p\u016fvod v z\u00e1padn\u00ed kuchyni\n\n\n\nYoshoku je kulin\u00e1\u0159sk\u00fd sm\u011br z konce 19. stolet\u00ed, kter\u00fd se v\u00fdrazn\u011b inspiruje z\u00e1padn\u00ed kuchyn\u00ed. Tehdy se tomuto pokrmu \u0159\u00edkalo \u201eKatsureto\u201c, ne\u017e se n\u00e1zev zkr\u00e1til na \u201eKatsu\u201c. Pod\u00e1val se s hustou sladkou om\u00e1\u010dkou z ke\u010dupu a worcestersk\u00e9 om\u00e1\u010dky\u2026 A pak se zrodilo miso katsu!\n\n\n\nM\u011bsto Nagoja je na sv\u00e9 miso velmi hrd\u00e9, a pr\u00e1vem! Tradi\u010dn\u00ed om\u00e1\u010dku tedy \u201eodm\u00edtlo\u201c a nahradilo ji om\u00e1\u010dkou z Hatcho miso. Miso pr\u00fd ostatn\u011b poprv\u00e9 vzniklo ve vesnici p\u0159ibli\u017en\u011b 870 metr\u016f z\u00e1padn\u011b od hradu Okazaki (tedy nedaleko Nagoje). \n\n\n\nMiso z Nagoje dod\u00e1v\u00e1 chu\u0165 tak\u00e9 pokrmu miso nikomi udon, pomalu va\u0159en\u00fdm nudl\u00edm udon pod\u00e1van\u00fdm vrouc\u00edm\n\n\n\nZa sv\u016fj n\u00e1zev vd\u011b\u010d\u00ed vesnici Hatcho. \u0158\u00edk\u00e1 se tak\u00e9, \u017ee tento zp\u016fsob konzumace misa poch\u00e1z\u00ed z pov\u00e1le\u010dn\u00e9ho pouli\u010dn\u00edho ob\u010derstven\u00ed. M\u00edstn\u00ed z\u00e1kazn\u00edci si do miso om\u00e1\u010dky nam\u00e1\u010deli Kushi-Katsu (dal\u0161\u00ed pokrm z rodiny miso katsu, \u0161p\u00edzy z obalovan\u00e9ho a sma\u017een\u00e9ho vep\u0159ov\u00e9ho masa a zeleniny). \n\n\n\nZkr\u00e1tka jde o jednu z variant tonkatsu po nagojsku. Uvid\u00edte, \u017ee jej\u00ed p\u0159\u00edprava je vlastn\u011b docela jednoduch\u00e1. Miso se \u0159ed\u00ed v\u00fdvarem dashi, cukrem, mirinem a sak\u00e9. Mo\u017en\u00e1 odv\u00e1\u017en\u00e9, ale lahodn\u00e9!\n\n\n\nVarianty miso katsu \n\n\n\nMiso katsu se obvykle pod\u00e1v\u00e1 nakr\u00e1jen\u00e9 na pl\u00e1tky na obalovan\u00e9m zel\u00ed a p\u0159elit\u00e9 miso om\u00e1\u010dkou. Existuje v\u0161ak n\u011bkolik variant tohoto receptu. \n\n\n\nSetkat se s n\u00edm m\u016f\u017eete nap\u0159\u00edklad v podob\u011b miso katsudon (\u5473\u564c\u30ab\u30c4\u4e3c), kdy se katsu pod\u00e1v\u00e1 v misce s r\u00fd\u017e\u00ed. Zhruba \u0159e\u010deno pat\u0159\u00ed do kategorie donburi, stejn\u011b jako Tokashi butadon, gyudon, oyakodon nebo soboro don. N\u011bkdy se mluv\u00ed tak\u00e9 o \u201emiso kushi katsu\u201c, tedy mal\u00fdch \u0161p\u00edzech ze sma\u017een\u00e9ho vep\u0159ov\u00e9ho na \u0161pejl\u00edch, p\u0159elit\u00fdch miso om\u00e1\u010dkou. \n\n\n\nDal\u0161\u00ed mo\u017enost\u00ed je sendvi\u010d s miso katsu (\u5473\u564c\u30ab\u30c4\u30b5\u30f3\u30c9), v n\u011bm\u017e se kousky vep\u0159ov\u00e9ho s misem a zel\u00ed pod\u00e1vaj\u00ed mezi dv\u011bma pl\u00e1tky toustov\u00e9ho chleba typu shokupan, podobn\u011b jako u d\u0159\u00edve zm\u00edn\u011bn\u00e9ho katsu sando. \n\n\n\nSlavn\u00fd japonsk\u00fd sendvi\u010d s obalovan\u00fdm vep\u0159ov\u00fdm katsu sando\n\n\n\nI tentokr\u00e1t je to typick\u00e9 pouli\u010dn\u00ed ob\u010derstven\u00ed, ale pr\u00e1v\u011b proto ho m\u00e1me r\u00e1di. Miso katsu je v jak\u00e9koli podob\u011b velmi lahodn\u00fd pokrm a skute\u010dn\u00fd symbol nagojsk\u00e9 kultury i japonsk\u00e9 kuchyn\u011b! \n\n\n\nHlavn\u00ed suroviny na miso katsu\n\n\n\n\n\n\n\nVep\u0159ov\u00e9 kotlety: pravideln\u00ed \u010dten\u00e1\u0159i u\u017e to znaj\u00ed. \u201eKatsu\u201c = kotleta, pokud pomineme v\u0161echny jeho varianty. Jde o jednu z hlavn\u00edch slo\u017eek pokrmu a c\u00edlem je maso k\u0159upav\u00e9 na povrchu a k\u0159ehk\u00e9 uvnit\u0159. Stejn\u011b jako u tori katsu m\u016f\u017eete pou\u017e\u00edt tak\u00e9 ku\u0159ec\u00ed \u0159\u00edzky\n\n\n\nZel\u00ed: \u010dasto se pod\u00e1v\u00e1 k miso katsu a mus\u00edm \u0159\u00edct, \u017ee je to skv\u011bl\u00e1 kombinace. Sv\u011b\u017eest zel\u00ed opravdu pom\u00e1h\u00e1 vyv\u00e1\u017eit vydatnost a bohatost zbytku pokrmu. M\u00edsto pod\u00e1v\u00e1n\u00ed cel\u00fdch list\u016f doporu\u010duji zel\u00ed nastrouhat. \n\n\n\n\u010cerven\u00e9 miso: hv\u011bzda cel\u00e9ho pokrmu. Konkr\u00e9tn\u011b jde o pastu z fermentovan\u00fdch s\u00f3jov\u00fdch bob\u016f, velmi bohatou na umami, kter\u00e1 se zvl\u00e1\u0161\u0165 dob\u0159e hod\u00ed k vep\u0159ov\u00e9mu. Existuje n\u011bkolik druh\u016f misa, jak rychle zjist\u00edte v m\u00e9m pr\u016fvodci misem. \n\n\n\nTo, kter\u00e9 pou\u017eijeme, m\u00e1 hlub\u0161\u00ed a zemit\u011bj\u0161\u00ed chu\u0165 ne\u017e ostatn\u00ed. Vyb\u00edrejte proto miso opravdu pe\u010dliv\u011b, odm\u011bnou v\u00e1m bude p\u0159\u00edjemn\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek! \n\n\n\nSak\u00e9: pokud jste nad\u0161enci do japonsk\u00e9 kuchyn\u011b, nem\u011blo by v\u00e1m doma chyb\u011bt. Sak\u00e9 dod\u00e1v\u00e1 kv\u011btinov\u00fd t\u00f3n pokrm\u016fm, kter\u00e9 stejn\u011b jako miso katsu pot\u0159ebuj\u00ed trochu jemnosti. To plat\u00ed nap\u0159\u00edklad pro lososa marinovan\u00e9ho v misu. \n\n\n\nMirin: stejn\u011b jako sak\u00e9 dod\u00e1v\u00e1 pokrmu jemnost; je ov\u0161em v\u00fdrazn\u011b slad\u0161\u00ed. V tomto receptu to v\u016fbec nevad\u00ed, proto\u017ee i miso pot\u0159ebuje tuto rovnov\u00e1hu, aby jeho chu\u0165 dob\u0159e vynikla. \n\n\n\nDashi: samotn\u00fd z\u00e1klad chuti umami. V japonsk\u00e9 kuchyni se dashi pou\u017e\u00edv\u00e1 t\u00e9m\u011b\u0159 v\u0161ude jako v\u00fdvar\u2026 T\u0159eba v miso pol\u00e9vce. Ano, zase miso. \n\n\n\nR\u00fd\u017ee: japonica, abychom z\u016fstali v\u011brn\u00ed tradic\u00edm a japonsk\u00fdm odr\u016fd\u00e1m. R\u00fd\u017ee pom\u00e1h\u00e1 vyv\u00e1\u017eit chut\u011b pokrmu a d\u00e1v\u00e1 vyniknout t\u00e9 proslul\u00e9 miso om\u00e1\u010dce. A nav\u00edc docela nen\u00e1padn\u011b p\u0159id\u00e1 na sytosti. \n\n\n\nStrouhanka panko: v z\u00e1kladn\u00ed v\u00fdbav\u011b na tonkatsu najdete strouhanku panko. V asijsk\u00e9 kuchyni je p\u0159i sma\u017een\u00ed nepostradateln\u00e1. \n\n\n\nNajdete ji ostatn\u011b ve spoust\u011b recept\u016f, nap\u0159\u00edklad na tsukune nebo japonsk\u00e9 masov\u00e9 kuli\u010dky. Panko je leh\u010d\u00ed a k\u0159upav\u011bj\u0161\u00ed ne\u017e tradi\u010dn\u00ed strouhanka pou\u017e\u00edvan\u00e1 u n\u00e1s. \n\n\n\nJaponsk\u00e9 masov\u00e9 kuli\u010dky tsukune\n\n\n\nTipy, aby se miso katsu povedlo\n\n\n\nNe\u017e za\u010dnete, m\u00e1m pro v\u00e1s n\u011bkolik drobn\u00fdch rad a trik\u016f\u2026 P\u0159edev\u0161\u00edm doporu\u010duji maso dob\u0159e p\u0159ipravit. T\u00edm mysl\u00edm ud\u011blat z\u00e1\u0159ezy na rozhran\u00ed masa a tuku na va\u0161em kousku vep\u0159ov\u00e9ho. Pro\u010d? Maso a tuk maj\u00ed odli\u0161nou pru\u017enost, a proto se p\u0159i tepeln\u00e9 \u00faprav\u011b mohou chovat \u00fapln\u011b jinak, r\u016fzn\u011b rychle se smr\u0161\u0165ovat a roztahovat. Na\u0159\u00edznut\u00edm zabr\u00e1n\u00edte tomu, aby se maso zkroutilo. \n\n\n\nZe stejn\u00e9ho d\u016fvodu nezapome\u0148te maso z obou stran naklepat pali\u010dkou na maso nebo klidn\u011b h\u0159betem no\u017ee, aby zm\u011bklo a m\u011blo v\u0161ude stejnou tlou\u0161\u0165ku. \n\n\n\nDal\u0161\u00ed mal\u00fd trik: po prvn\u00edm sma\u017een\u00ed maso vyjm\u011bte a nechte n\u011bkolik minut odpo\u010dinout, ne\u017e ho osma\u017e\u00edte podruh\u00e9. K\u0159upav\u00fd v\u00fdsledek zaru\u010den! Nem\u00e1te v \u010dem sma\u017eit? Vyzkou\u0161ejte m\u016fj recept na tonkatsu v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\n\n\n\tMiso katsu - Tonkatsu s miso om\u00e1\u010dkou\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tNa tonkatsu2 vep\u0159ov\u00e9 kotlety (bez kosti)S\u016fl\u010cern\u00fd pep\u0159Olej (na sma\u017een\u00ed)2 porce r\u00fd\u017ee na sushi (uva\u0159en\u00e9)Na obalen\u00ed1 velk\u00e9 vejce  (roz\u0161lehan\u00e9 v misce)2 l\u017e\u00edce p\u0161eni\u010dn\u00e9 mouky ( v hlubok\u00e9m tal\u00ed\u0159i)1 hlubok\u00fd tal\u00ed\u0159 strouhanky pankoMiso om\u00e1\u010dka4 l\u017e\u00edce sak\u00e960 g \u010derven\u00e9 miso pasty2 l\u017e\u00edce cukru2 l\u017e\u00edce mirinu180 ml v\u00fdvaru dashi (dom\u00e1c\u00edho nebo p\u0159ipraven\u00e9ho z pr\u00e1\u0161ku dashi)Na ozdoben\u00edJarn\u00ed cibulky (nakr\u00e1jen\u00e9 najemno)Pekingsk\u00e9 zel\u00ed (nastrouhan\u00e9)\t\n\t\n\t\tMiso om\u00e1\u010dkaV mal\u00e9m rendl\u00edku zah\u0159\u00edvejte mirin a sak\u00e9 na siln\u00e9m ohni nejv\u00fd\u0161e 2 minSt\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd a p\u0159idejte cukr, dashi a miso pastu. Dob\u0159e prom\u00edchejteM\u00edchejte je\u0161t\u011b n\u011bkolik minut (3-4), dokud om\u00e1\u010dka nezhoustne.Vypn\u011bte ohe\u0148 a odlo\u017ete stranouTonkatsuVep\u0159ov\u00e9 kotlety naklepejte na stejnou tlou\u0161\u0165ku, osolte a opep\u0159ete.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 min z ka\u017ed\u00e9 strany.P\u0159ed kr\u00e1jen\u00edm nechte 2 minuty odpo\u010dinout.Serv\u00edrov\u00e1n\u00edDo misek rozd\u011blte horkou r\u00fd\u017eiP\u0159idejte trochu nastrouhan\u00e9ho zel\u00edP\u0159idejte nakr\u00e1jen\u00e9 tonkatsu\u0160t\u011bd\u0159e p\u0159elijte miso om\u00e1\u010dkouOzdobte jarn\u00ed cibulkou\t\n\t\n\t\tNezapome\u0148te maso z obou stran naklepat pali\u010dkou na maso nebo h\u0159betem no\u017ee, aby zm\u011bklo a m\u011blo v\u0161ude stejnou tlou\u0161\u0165ku\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197173","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=197173"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197173\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17146"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}