{"id":197571,"title":"Nikuman, japonsk\u00e9 boch\u00e1nky s vep\u0159ov\u00fdm masem v p\u00e1\u0159e","modified":"2026-10-31T17:22:14+01:00","plain":"Nad\u00fdchan\u00e9 japonsk\u00e9 boch\u00e1nky bao va\u0159en\u00e9 v p\u00e1\u0159e ukr\u00fdvaj\u00ed \u0161\u0165avnatou vep\u0159ovou n\u00e1pl\u0148 provon\u011bnou z\u00e1zvorem, houbami shiitake a s\u00f3jovou om\u00e1\u010dkou.\n\n\n\nZa mraziv\u00e9ho tokijsk\u00e9ho ve\u010dera hledaj\u00ed zk\u0159ehl\u00e9 prsty trochu \u00fat\u011bchy. Nach\u00e1zej\u00ed ji v obl\u00e1\u010dku p\u00e1ry, kter\u00fd stoup\u00e1 z bambusov\u00e9ho pa\u0159\u00e1\u010dku pouli\u010dn\u00edho prodejce. Uvnit\u0159 odpo\u010d\u00edvaj\u00ed sn\u011bhob\u00edl\u00e9 boch\u00e1nky, tak nad\u00fdchan\u00e9, \u017ee se jemn\u011b chv\u011bj\u00ed; z jejich z\u00e1hyb\u016f unik\u00e1 v\u016fn\u011b s\u00f3jov\u00e9 om\u00e1\u010dky, z\u00e1zvoru a vep\u0159ov\u00e9ho tuku.\n\n\n\nNikuman vych\u00e1z\u00ed z \u010d\u00ednsk\u00e9ho baozi, b\u011bhem stalet\u00ed v\u0161ak vst\u0159ebal japonskou st\u0159\u00eddmost a \u00factu k sez\u00f3nnosti a stal se nejobl\u00edben\u011bj\u0161\u00edm oh\u0159\u00edva\u010dem rukou b\u011bhem japonsk\u00e9 zimy. Dnes v\u00e1m odhal\u00edm v\u0161echna jeho tajemstv\u00ed\n\n\n\nSlavn\u00e9 \u010d\u00ednsk\u00e9 baozi\n\n\n\nOd baozi k nikumanu: 700 let putov\u00e1n\u00ed\n\n\n\nPodle legendy vytvo\u0159il strat\u00e9g ze 3. stolet\u00ed \u010cu-ke Liang ob\u011btn\u00ed \u201eboch\u00e1nky ve tvaru hlav\u201c, aby usm\u00ed\u0159il \u0159\u00ed\u010dn\u00edho boha, a polo\u017eil tak z\u00e1klad \u010d\u00ednsk\u00e9ho baozi. O v\u00edce ne\u017e tis\u00edcilet\u00ed pozd\u011bji, v roce 1349, p\u0159ich\u00e1z\u00ed do Japonska \u010d\u00ednsk\u00fd mnich Lin J\u016bnin (Rin J\u014din) se sv\u00fdmi znalostmi p\u0159\u00edpravy mantou a d\u016fmysln\u00fdm n\u00e1padem: fermentovan\u00fdm t\u011bstem na b\u00e1zi amazake, kter\u00e9 dok\u00e1\u017ee vykynout bez peka\u0159sk\u00e9ho dro\u017ed\u00ed a pojmout bezmasou n\u00e1pl\u0148 v souladu s buddhistick\u00fdmi z\u00e1sadami.\n\n\n\n Sladk\u00e9 manj\u016b pln\u011bn\u00e9 fazolovou pastou, kter\u00e9 tak vznikly, kralovaly po p\u016fl tis\u00edcilet\u00ed \u010dajov\u00fdm stol\u016fm: vydatn\u00e9, ale d\u016fsledn\u011b bezmas\u00e9.\n\n\n\nPastu z \u010derven\u00fdch fazol\u00ed si doma p\u0159iprav\u00edte velmi snadno\n\n\n\nV\u0161e se m\u011bn\u00ed po restauraci Meid\u017ei v roce 1868, kter\u00e1 v Japonsku ru\u0161\u00ed tabu spojen\u00e9 s konzumac\u00ed masa. V nov\u011b otev\u0159en\u00fdch p\u0159\u00edstavech p\u0159ipravuj\u00ed \u010d\u00edn\u0161t\u00ed p\u0159ist\u011bhovalci pro n\u00e1mo\u0159n\u00edky teskn\u00edc\u00ed po domov\u011b v p\u00e1\u0159e va\u0159en\u00e9 boch\u00e1nky s vep\u0159ov\u00fdm masem zvan\u00e9 ch\u016bkaman. \n\n\n\nV K\u00f3be zav\u00e1d\u00ed podnik R\u014dsh\u014dki v roce 1915 ozna\u010den\u00ed \u201ebutaman\u201c\u202f; jeho mal\u00e9 boch\u00e1nky s kousky krevet tehdy vyvol\u00e1vaj\u00ed m\u00edstn\u00ed nad\u0161en\u00ed. Na opa\u010dn\u00e9 stran\u011b souostrov\u00ed podnik Nakamuraya v \u0160ind\u017euku v roce 1927 zjem\u0148uje dochucen\u00ed. V\u00fdrazn\u00e9 ko\u0159en\u00ed ustupuje jemn\u011bj\u0161\u00ed rovnov\u00e1ze mezi s\u00f3jovou om\u00e1\u010dkou a mirinem; na po\u010d\u00e1tku 30. let se tak nikuman m\u011bn\u00ed ze zvl\u00e1\u0161tnosti \u010d\u00ednsk\u00fdch \u010dtvrt\u00ed v neodmyslitelnou sou\u010d\u00e1st zimy po cel\u00e9 zemi.\n\n\n\nZ \u00fapln\u011b jin\u00e9ho soudku je melon pan, kter\u00fd tak\u00e9 vznikl japonskou \u00fapravou z\u00e1padn\u00edho pe\u010diva\n\n\n\nRegion\u00e1ln\u00ed obm\u011bny\n\n\n\nPo\u017e\u00e1dejte v Tokiu o \u201enikuman\u201c a podaj\u00ed v\u00e1m boch\u00e1nek. Zkuste tot\u00e9\u017e v \u00d3sace; budou si v\u00e1s udiven\u011b prohl\u00ed\u017eet: tam, kde slovo niku znamen\u00e1 p\u0159edev\u0161\u00edm hov\u011bz\u00ed, nab\u00edzej\u00ed prodejci stejn\u00fd vep\u0159ov\u00fd boch\u00e1nek pod n\u00e1zvem \u201ebutaman\u201c. \n\n\n\nNa dom\u00e1c\u00ed nikuman opravdu nepot\u0159ebujete mnoho surovin\n\n\n\nV Kansai jsou lid\u00e9 v\u011brn\u00ed podniku 551 Horai; jeho r\u016f\u017eov\u00e9 krabi\u010dky provon\u00ed vlaky p\u0159i cest\u011b dom\u016f a ke ka\u017ed\u00e9mu boch\u00e1nku pat\u0159\u00ed tro\u0161ka ho\u0159\u010dice karashi, kter\u00e1 po\u0159\u00e1dn\u011b prot\u00e1hne dutiny. V K\u00f3be nab\u00edz\u00ed v\u00edce ne\u017e stolet\u00fd podnik R\u014dsh\u014dki st\u00e1le butaman na jedno sousto, zat\u00edmco pouli\u010dn\u00ed prodejci v \u010d\u00ednsk\u00e9 \u010dtvrti v Jokoham\u011b vystavuj\u00ed kousky o pr\u016fm\u011bru t\u00e9m\u011b\u0159 15 cm.\n\n\n\nSou\u010d\u00e1st\u00ed ritu\u00e1lu je tak\u00e9 sez\u00f3nnost. U\u017e koncem srpna nebo za\u010d\u00e1tkem z\u00e1\u0159\u00ed se v mal\u00fdch samoobsluh\u00e1ch objevuj\u00ed parn\u00ed oh\u0159\u00edvac\u00ed vitr\u00edny, kter\u00e9 se vypnou a\u017e na ja\u0159e; doj\u00ed\u017ed\u011bj\u00edc\u00ed si v nich berou boch\u00e1nek stejn\u011b samoz\u0159ejm\u011b, jako si jin\u00ed kupuj\u00ed k\u00e1vu. \n\n\n\nNa 25. ledna neofici\u00e1ln\u011b p\u0159ipad\u00e1 \u201eDen ch\u016bkaman\u201c, zvolen\u00fd proto, \u017ee spad\u00e1 do nejmraziv\u011bj\u0161\u00edho obdob\u00ed roku: p\u0159esn\u011b do takov\u00fdch r\u00e1n, kdy boch\u00e1nek zabalen\u00fd v pap\u00edru slou\u017e\u00ed z\u00e1rove\u0148 jako kapesn\u00ed oh\u0159\u00edvadlo i sn\u00eddan\u011b.\n\n\n\n\n\n\tNikuman \u2013 Japonsk\u00e9 boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e pln\u011bn\u00e9 vep\u0159ov\u00fdm masem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto150 g siln\u00e9 mouky (10-12 % b\u00edlkovin)150 g slab\u00e9 mouky (5-10 % b\u00edlkovin)30 g cukru3 g soli6 g su\u0161en\u00e9ho dro\u017ed\u00ed3 g kyp\u0159ic\u00edho pr\u00e1\u0161ku do pe\u010diva90 g vla\u017en\u00e9 vody (35-38 \u00b0C)65 g sak\u00e920 g rostlinn\u00e9ho olejeN\u00e1pl\u0148350 g mlet\u00e9ho vep\u0159ov\u00e9ho masa (\u224830 % tuku)150 g cibule (najemno nakr\u00e1jen\u00e9)150 g bambusov\u00fdch v\u00fdhonk\u016f (p\u0159edva\u0159en\u00fdch, nakr\u00e1jen\u00fdch na kosti\u010dky)15 g su\u0161en\u00fdch hub shiitake (namo\u010den\u00fdch, nakr\u00e1jen\u00fdch na kosti\u010dky)5 g z\u00e1zvoru (nastrouhan\u00e9ho)2.5 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1.5 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky2.5 l\u017e\u00edce sak\u00e9 na va\u0159en\u00ed1.5 l\u017ei\u010dky Wei-pa (nebo ku\u0159ec\u00edho buj\u00f3nu v past\u011b)1.5 l\u017e\u00edce cukru1.5 l\u017e\u00edce sezamov\u00e9ho olejes\u016fl a pep\u0159 (podle chuti)\t\n\t\n\t\tP\u0159\u00edprava t\u011bstaV m\u00edse sm\u00edchejte ob\u011b mouky, cukr, s\u016fl, su\u0161en\u00e9 dro\u017ed\u00ed a kyp\u0159ic\u00ed pr\u00e1\u0161ek do pe\u010diva.P\u0159idejte sak\u00e9 a p\u0159ibli\u017en\u011b dv\u011b t\u0159etiny vla\u017en\u00e9 vody, prom\u00edchejte a pot\u00e9 p\u0159idejte ze zb\u00fdvaj\u00edc\u00ed vody jen tolik, aby vzniklo nahrubo spojen\u00e9 t\u011bsto.Na pracovn\u00ed plo\u0161e hn\u011b\u0165te 10 minut, zapracujte rostlinn\u00fd olej a pot\u00e9 hn\u011b\u0165te dal\u0161\u00edch 5 minut, dokud t\u011bsto nebude hladk\u00e9.Z t\u011bsta vytvarujte kouli, p\u0159ikryjte a nechte kynout 15 minut p\u0159i 30 \u00b0C.P\u0159\u00edprava n\u00e1pln\u011bNamo\u010dte houby shiitake, nakr\u00e1jejte cibuli a bambusov\u00e9 v\u00fdhonky a nastrouhejte z\u00e1zvor.V m\u00edse sm\u00edchejte mlet\u00e9 vep\u0159ov\u00e9 maso, p\u0159ipravenou zeleninu, s\u00f3jovou om\u00e1\u010dku, \u00fast\u0159icovou om\u00e1\u010dku, sak\u00e9 na va\u0159en\u00ed, Wei-pa, cukr, sezamov\u00fd olej, s\u016fl a pep\u0159. M\u00edchejte, dokud nevznikne lepkav\u00e1 n\u00e1pl\u0148, a pot\u00e9 ji rozd\u011blte na 10 porc\u00ed.Tvarov\u00e1n\u00ed a va\u0159en\u00edZ t\u011bsta vytla\u010dte vzduch, rozd\u011blte ho na 10 d\u00edl\u016f, z ka\u017ed\u00e9ho vytvarujte kuli\u010dku, p\u0159ikryjte a nechte 10 minut odpo\u010d\u00edvat.Ka\u017ed\u00fd d\u00edl zplo\u0161t\u011bte na kulatou placku se siln\u011bj\u0161\u00edm st\u0159edem, doprost\u0159ed dejte porci n\u00e1pln\u011b, okraje na\u0159aste a spojte, aby se boch\u00e1nek uzav\u0159el. Ka\u017ed\u00e9 bao pak polo\u017ete na \u010dtvere\u010dek pe\u010dic\u00edho pap\u00edru.Nechte bao kynout 10 a\u017e 15 minut p\u0159i 35 \u00b0C.Va\u0159te bao v p\u00e1\u0159e nad prudce vrouc\u00ed vodou 15 minut, vyjm\u011bte z napa\u0159ovac\u00edho ko\u0161\u00edku a pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\nBlan\u0161\u00edrov\u00e1n\u00ed bambusov\u00fdch v\u00fdhonk\u016f po dobu 10 sekund odstran\u00ed jejich trpkost a zv\u00fdrazn\u00ed v\u016fni.\nPokud nech\u00e1te t\u011bsto uprost\u0159ed o n\u011bco siln\u011bj\u0161\u00ed, neprotrhne se, kdy\u017e n\u00e1pl\u0148 p\u0159i va\u0159en\u00ed v p\u00e1\u0159e pust\u00ed \u0161\u0165\u00e1vu.\n\n\t\n\t\n\t\tDim sumJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Nikuman (boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e s vep\u0159ov\u00fdm masem) \u2013 Just One Cookbook (anglicky)\u2022 Baozi \u2013 Wikipedie (anglicky)\u2022 Historie butamanu (nikuman\/ch\u016bkaman) \u2013 Butaman Shop (japonsky)\u2022 Pro\u010d se nikuman vydal jinou cestou ne\u017e manj\u016b (wagashi)? \u2013 \u7687\u671d (K\u014dch\u014d) (japonsky)\u2022 P\u016fvodn\u00ed butaman z \u201eR\u014dsh\u014dki\u201c \u2013 KOBE \u8c5a\u9945\u30b5\u30df\u30c3\u30c8 (japonsky)\u2022 Ch\u016bka-man \u2013 historie v\u00fdrobku \u2013 \u65b0\u5bbf\u4e2d\u6751\u5c4b (japonsky)\u2022 Nikuman \u2013 tradi\u010dn\u00ed a autentick\u00fd japonsk\u00fd recept \u2013 196 Flavors (anglicky)\u2022 Nikuman \u2014 japonsk\u00e9 boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e s vep\u0159ov\u00fdm masem \u2013 La Fuji Mama (anglicky)\u2022 Poprv\u00e9 p\u0159ipravuji nikuman (boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e s vep\u0159ov\u00fdm masem)! \u2013 Reddit (anglicky)\u2022 Dom\u00e1c\u00ed p\u0159\u00edprava: boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e s vep\u0159ov\u00fdm masem! \u2013 Reddit (anglicky)\u2022 Nejlep\u0161\u00ed butaman v \u00d3sace: 551 Horai a Horai \u2013 Kansai Odyssey (anglicky)\u2022 Jak p\u0159ipravit nikuman (boch\u00e1nky va\u0159en\u00e9 v p\u00e1\u0159e s vep\u0159ov\u00fdm masem po \u010d\u00ednsku)\u2026 \u2013 Reddit (anglicky)\u2022 Jeden z nejlep\u0161\u00edch jednoduch\u00fdch kulin\u00e1\u0159sk\u00fdch objev\u016f m\u00e9ho dosp\u011bl\u00e9ho \u017eivota. \u2013 Reddit (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197571","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=197571"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197571\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/85391"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}