{"id":197573,"title":"Zangi, sma\u017een\u00e9 ku\u0159e z Hokkaid\u00f3","modified":"2026-10-31T17:22:15+01:00","plain":"Sma\u017een\u00e9 ku\u0159e z Hokkaid\u00f3: horn\u00ed ku\u0159ec\u00ed stehna marinovan\u00e1 v s\u00f3jov\u00e9 om\u00e1\u010dce se z\u00e1zvorem a \u010desnekem, obalen\u00e1 ve vejci, mouce a bramborov\u00e9m \u0161krobu a pot\u00e9 dvakr\u00e1t sma\u017een\u00e1.\n\n\n\nZ izakayi odch\u00e1z\u00edte s v\u016fn\u00ed sma\u017een\u00e9ho z\u00e1zvoru na prstech a chut\u00ed vr\u00e1tit se hned druh\u00fd den. Pr\u00e1v\u011b v tom okam\u017eiku se skr\u00fdv\u00e1 podstata zangi: hn\u011bd\u00e1, hrbolat\u00e1 krusta, kter\u00e1 hlasit\u011b k\u0159upe, n\u00e1hl\u00fd z\u00e1van p\u00e1ry von\u00edc\u00ed s\u00f3jovou om\u00e1\u010dkou a \u010desnekem a pod n\u00ed horn\u00ed stehno st\u00e1le pln\u00e9 \u0161\u0165\u00e1vy. \n\n\n\nNa prvn\u00ed pohled si mysl\u00edte, \u017ee pozn\u00e1v\u00e1te karaage. Sta\u010d\u00ed jedin\u00e9 sousto, abyste pochopili, \u017ee na Hokkaid\u00f3 maj\u00ed o sma\u017een\u00e9m ku\u0159eti vlastn\u00ed p\u0159edstavu.\n\n\n\nDal\u0161\u00ed japonsk\u00e9 sma\u017een\u00e9 ku\u0159e, famichiki, se j\u00ed vestoje p\u0159ed ve\u010derkou konbini\n\n\n\nCo je zangi?\n\n\n\nZangi je sma\u017een\u00e9 ku\u0159e z Hokkaid\u00f3. P\u0159ipravuje se z vykost\u011bn\u00fdch horn\u00edch stehen s k\u016f\u017e\u00ed, nakr\u00e1jen\u00fdch na velk\u00e9 kusy, kter\u00e9 se nech\u00e1vaj\u00ed marinovat v tmav\u00e9 sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky, strouhan\u00e9ho z\u00e1zvoru, \u010desneku a sak\u00e9 s trochou mirinu nebo cukru. \n\n\n\nRoz\u0161lehan\u00e9 vejce se \u010dasto p\u0159id\u00e1v\u00e1 p\u0159\u00edmo k ochucen\u00e9mu masu, je\u0161t\u011b p\u0159ed p\u0161eni\u010dnou moukou a bramborov\u00fdm \u0161krobem: vznikne lepkav\u00fd obal, kter\u00fd se p\u0159i sma\u017een\u00ed prom\u011bn\u00ed v silnou, nepravidelnou krustu. V\u011bt\u0161ina kucha\u0159\u016f pou\u017e\u00edv\u00e1 dvojit\u00e9 sma\u017een\u00ed, poprv\u00e9 proto, aby se maso propeklo i uvnit\u0159, podruh\u00e9 p\u0159i vy\u0161\u0161\u00ed teplot\u011b, aby krusta ztmavla a zpevnila se.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z \u010d\u00ednsk\u00fdch v\u00fdraz\u016f pro sma\u017een\u00e9 ku\u0159e, zha ji (\u70b8\u9d8f) nebo zha zi ji (\u70b8\u5b50\u9d8f). Nej\u010dast\u011bji zmi\u0148ovan\u00fd p\u0159\u00edb\u011bh ho p\u0159ipisuje majiteli podniku Torimatsu v Ku\u0161iru, kter\u00fd se specializuje na yakitori. Ten do n\u011bj pr\u00fd vlo\u017eil \u201en\u201c (\u3093) jako odkaz na un, tedy \u0161t\u011bst\u00ed, s p\u0159\u00e1n\u00edm prosperity pro sv\u016fj podnik. \n\n\n\nNa ostrov\u011b toto slovo ozna\u010duje nejen ku\u0159e, ale i zp\u016fsob p\u0159\u00edpravy: chobotnice, losos, surmovky a dal\u0161\u00ed m\u00edstn\u00ed suroviny proch\u00e1zej\u00ed stejnou trojic\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka-z\u00e1zvor-\u010desnek.\n\n\n\nNa stejn\u00e9m stole v izakaye tak\u00e9 kr\u00e1sn\u011b glazovan\u00e9 tsukune\n\n\n\nZrozen\u00e9 v izakay\u00e1ch v Ku\u0161iru\n\n\n\nV\u0161echno za\u010d\u00edn\u00e1 na pov\u00e1le\u010dn\u00e9m Hokkaid\u00f3, kdy se levn\u00e1 ku\u0159ata na maso st\u00e1vaj\u00ed snadno dostupn\u00fdmi a kucha\u0159i se pou\u0161t\u011bj\u00ed i za hranice yakitori. Kolem roku 1960 za\u010d\u00edn\u00e1 podnik Torimatsu ve \u010dtvrti Suehiro v Ku\u0161iru porcovat cel\u00e1 ku\u0159ata i s kostmi a jednotliv\u00e9 kusy sma\u017eit. \n\n\n\nZ nejlevn\u011bj\u0161\u00ed dr\u016fbe\u017ee na trhu se st\u00e1v\u00e1 syt\u00e9 j\u00eddlo pro hosty, kte\u0159\u00ed p\u0159i\u0161li na skleni\u010dku, pro d\u011bln\u00edky i rodiny.\n\n\n\nToto p\u016fvodn\u00ed zangi je\u0161t\u011b nebylo dne\u0161n\u00ed v\u00fdrazn\u011b marinovanou verz\u00ed. Ku\u0159e se pouze osolilo a opep\u0159ilo, obalilo v tenk\u00e9 vrstv\u011b bramborov\u00e9ho \u0161krobu, usma\u017eilo a pod\u00e1valo s om\u00e1\u010dkou k nam\u00e1\u010den\u00ed, v n\u00ed\u017e p\u0159evl\u00e1dala worcestersk\u00e1 om\u00e1\u010dka, dochucen\u00e1 \u010dern\u00fdm pep\u0159em, ko\u0159en\u00edm a \u00fast\u0159icovou om\u00e1\u010dkou. Pr\u00e1v\u011b pod\u00e1v\u00e1n\u00ed s om\u00e1\u010dkou z\u016fst\u00e1v\u00e1 pro Ku\u0161iro typick\u00e9.\n\n\n\nJak se zangi \u0161\u00ed\u0159ilo do Sappora a pot\u00e9 na zbytek ostrova, p\u0159izp\u016fsobovalo se dom\u00e1c\u00edm kuchyn\u00edm a krabi\u010dk\u00e1m bent\u00f3: kusy s kost\u00ed vyst\u0159\u00eddala vykost\u011bn\u00e1 horn\u00ed stehna a om\u00e1\u010dka k nam\u00e1\u010den\u00ed se prom\u011bnila v marin\u00e1du. \n\n\n\nV roce 1980 vznikla v ku\u0161irsk\u00e9 restauraci Nanbantei dal\u0161\u00ed varianta, zantare: velk\u00e1 porce zangi p\u0159elit\u00e1 v\u00fdraznou om\u00e1\u010dkou tare ze s\u00f3jov\u00e9 om\u00e1\u010dky, octa a cukru, jej\u00ed\u017e kyselost vyva\u017euje tu\u010dnost. M\u00edstn\u00ed t\u00fdm s n\u00ed z\u00edskal st\u0159\u00edbrnou cenu na sout\u011b\u017ei B-1 Grand Prix 2015.\n\n\n\nDal\u0161\u00ed japonsk\u00e1 sma\u017een\u00e1 specialita, kter\u00e1 se povede hned napoprv\u00e9: korokke\n\n\n\nHlavn\u00ed suroviny na zangi\n\n\n\n\n\n\n\nZ\u00e1kladem jsou vykost\u011bn\u00e1 horn\u00ed stehna s k\u016f\u017e\u00ed. Tuk a kolagen udr\u017euj\u00ed maso \u0161\u0165avnat\u00e9, k\u016f\u017ee dod\u00e1v\u00e1 chu\u0165 a p\u0159i sma\u017een\u00ed se krout\u00ed, \u010d\u00edm\u017e vytv\u00e1\u0159\u00ed nerovn\u00fd povrch. \n\n\n\nRoz\u0161lehan\u00e9 vejce pom\u00e1h\u00e1 obalu dr\u017eet na mase a uchov\u00e1v\u00e1 u n\u011bj vlhkost. P\u0161eni\u010dn\u00e1 mouka d\u00e1v\u00e1 krust\u011b pevnost a pom\u00e1h\u00e1 j\u00ed zezl\u00e1tnout, bramborov\u00fd \u0161krob j\u00ed dod\u00e1v\u00e1 nepravidelnou k\u0159upavou strukturu, kter\u00e1 jen tak nezm\u011bkne.\n\n\n\nZ\u00e1kladem marin\u00e1dy je s\u00f3jov\u00e1 om\u00e1\u010dka, slan\u00e1 a pln\u00e1 umami, z\u0159ed\u011bn\u00e1 sak\u00e9 na va\u0159en\u00ed, kter\u00e9 zjem\u0148uje dr\u016fbe\u017e\u00ed aroma a pom\u00e1h\u00e1 chut\u00edm proniknout do masa. Mirin nebo cukr zjem\u0148uj\u00ed slanost a dod\u00e1vaj\u00ed tmav\u011b hn\u011bdou barvu. \u010cerstv\u00fd strouhan\u00fd z\u00e1zvor a \u010desnek se postaraj\u00ed o v\u016fni, b\u00edl\u00fd nebo \u010dern\u00fd pep\u0159 se prosad\u00ed i p\u0159es obal a trocha sezamov\u00e9ho oleje p\u0159id\u00e1 pra\u017een\u00fd t\u00f3n typick\u00fd pro rodinn\u00e9 recepty.\n\n\n\nSpole\u010dn\u00e9 hodov\u00e1n\u00ed dopln\u00ed v\u00e1rka gyoza\n\n\n\nPro Hokkaid\u00f3 je typick\u00e9 Menmi. Toto p\u011btin\u00e1sobn\u011b koncentrovan\u00e9 tsuyu od Kikkoman, prod\u00e1van\u00e9 pouze na ostrov\u011b, vn\u00e1\u0161\u00ed do marin\u00e1dy p\u011bt druh\u016f dashi: z h\u0159ebenatek, bonita, makrely, sardinek a \u0159asy kombu. \n\n\n\nJinde poslou\u017e\u00ed trojn\u00e1sobn\u011b koncentrovan\u00e9 mentsuyu s trochou tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky. Zb\u00fdv\u00e1 om\u00e1\u010dka k pod\u00e1v\u00e1n\u00ed, kter\u00e1 se m\u011bsto od m\u011bsta li\u0161\u00ed a m\u011bn\u00ed cel\u00fd charakter j\u00eddla: v Ku\u0161iru worcestersk\u00e1, u zantare om\u00e1\u010dka tare ze s\u00f3jov\u00e9 om\u00e1\u010dky, octa a cukru.\n\n\n\n\n\n\tPrav\u00e9 zangi - Sma\u017een\u00e9 ku\u0159e z Hokkaid\u00f3\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g vykost\u011bn\u00fdch ku\u0159ec\u00edch horn\u00edch stehen (s k\u016f\u017e\u00ed)Soln\u00fd n\u00e1lev600 mL vody6 g soli (na soln\u00fd n\u00e1lev)Marin\u00e1da a obalen\u00ed2 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky sak\u00e91 l\u017ei\u010dka v\u00edna Shaoxing (lze nahradit b\u011b\u017en\u00fdm sak\u00e9)0.5 l\u017ei\u010dky soli0.5 l\u017ei\u010dky glutam\u00e1tu sodn\u00e9ho (zv\u00fdraz\u0148ova\u010d chuti)0.5 l\u017ei\u010dky b\u00edl\u00e9ho pep\u0159e (mlet\u00e9ho)1 l\u017ei\u010dka cukru1 l\u017ei\u010dka z\u00e1zvoru (nastrouhan\u00e9ho)1 vejce1 l\u017ei\u010dka mouky75 g bramborov\u00e9ho \u0161krobu (plus trochu podle pot\u0159eby p\u0159ed sma\u017een\u00edm)1 l\u017ei\u010dka sezamov\u00e9ho oleje1 l\u017ei\u010dka oleje neutr\u00e1ln\u00ed chutiolej na sma\u017een\u00ed (v dostate\u010dn\u00e9m mno\u017estv\u00ed)Om\u00e1\u010dka k zangi (asi na 20 kousk\u016f zangi)40 g japonsk\u00e9ho p\u00f3rku (nebo b\u011b\u017en\u00e9ho p\u00f3rku)7 l\u017eic r\u00fd\u017eov\u00e9ho octa3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce cukru1.5 l\u017ei\u010dky z\u00e1zvoru (nastrouhan\u00e9ho)1 l\u017ei\u010dka sezamov\u00e9ho oleje1 \u0161petka soli1 \u0161petka glutam\u00e1tu sodn\u00e9ho (zv\u00fdraz\u0148ova\u010d chuti)1 \u0161petka \u010dern\u00e9ho pep\u0159e\t\n\t\n\t\tSoln\u00fd n\u00e1lev a marin\u00e1daKu\u0159ec\u00ed horn\u00ed stehna nakr\u00e1jejte na 8 kousk\u016f.V m\u00edse sm\u00edchejte vodu a s\u016fl na soln\u00fd n\u00e1lev.Ku\u0159e pono\u0159te do soln\u00e9ho n\u00e1levu a nechte 10 minut m\u00e1\u010det, pot\u00e9 sce\u010fte a osu\u0161te.P\u0159idejte s\u00f3jovou om\u00e1\u010dku, sak\u00e9 a v\u00edno Shaoxing a rukama je rovnom\u011brn\u011b vmas\u00edrujte do masa.P\u0159idejte s\u016fl, glutam\u00e1t sodn\u00fd, cukr a b\u00edl\u00fd pep\u0159 a znovu vmas\u00edrujte.P\u0159idejte vejce a nastrouhan\u00fd z\u00e1zvor a vmas\u00edrujte, dokud se v\u0161e zcela nevst\u0159eb\u00e1.P\u0159idejte mouku a bramborov\u00fd \u0161krob a rukama prom\u00edchejte tak, aby se ka\u017ed\u00fd kousek obalil.P\u0159idejte sezamov\u00fd olej a olej neutr\u00e1ln\u00ed chuti a naposledy vmas\u00edrujte. P\u0159endejte do s\u00e1\u010dku a nechte p\u0159es noc odpo\u010dinout v lednici.Sma\u017een\u00edVyjm\u011bte ku\u0159e. Pokud se uvolnila tekutina, p\u0159idejte trochu \u0161krobu, aby se kousky znovu obalily.Olej na sma\u017een\u00ed rozeh\u0159ejte na 160-170 \u00b0C. Kousky rozlo\u017ete a napn\u011bte k\u016f\u017ei, ani\u017e byste ji na\u0159\u00edzli, pot\u00e9 ku\u0159e vlo\u017ete do oleje.Sma\u017ete p\u0159ibli\u017en\u011b 1 minutu a 30 sekund, vyjm\u011bte, jakmile kousky zezl\u00e1tnou, a nechte na m\u0159\u00ed\u017ece odpo\u010dinout 30 sekund a\u017e 1 minutu.Zvy\u0161te plamen a zah\u0159ejte olej na 180 \u00b0C. Ku\u0159e znovu vlo\u017ete do oleje a sma\u017ete p\u0159ibli\u017en\u011b 3 minuty. Nechte okapat a ihned pod\u00e1vejte s om\u00e1\u010dkou k zangi.Om\u00e1\u010dka k zangiP\u00f3rek nakr\u00e1jejte najemno a sm\u00edchejte s r\u00fd\u017eov\u00fdm octem, s\u00f3jovou om\u00e1\u010dkou, cukrem, sol\u00ed, \u010dern\u00fdm pep\u0159em, glutam\u00e1tem sodn\u00fdm, sezamov\u00fdm olejem a nastrouhan\u00fdm z\u00e1zvorem.\t\n\t\n\t\t\nKousky se p\u0159i kr\u00e1jen\u00ed zdaj\u00ed velk\u00e9, ale p\u0159i sma\u017een\u00ed se v\u00fdrazn\u011b zmen\u0161\u00ed.\nP\u0159id\u00e1n\u00edm slupek ze z\u00e1zvoru a zelen\u00fdch \u010d\u00e1st\u00ed p\u00f3rku do slan\u00e9 vody maso provon\u00edte a zm\u00edrn\u00edte v\u00fdrazn\u00fd pach.\nSpr\u00e1vnou teplotu pro prvn\u00ed sma\u017een\u00ed pozn\u00e1te podle drobn\u00fdch bublinek, kter\u00e9 se tvo\u0159\u00ed na konc\u00edch h\u016flek pono\u0159en\u00fdch do oleje.\nKdy\u017e kousky p\u0159ed vlo\u017een\u00edm do oleje dob\u0159e rozlo\u017e\u00edte a napnete k\u016f\u017ei, zkr\u00e1t\u00edte dobu sma\u017een\u00ed a k\u016f\u017ee bude k\u0159upav\u011bj\u0161\u00ed.\nV\u00edno Shaoxing lze nahradit b\u011b\u017en\u00fdm sak\u00e9.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197573","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=197573"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197573\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/162869"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}