{"id":197618,"title":"Ku\u0159e nanban sma\u017een\u00e9 s tatarskou om\u00e1\u010dkou","modified":"2026-10-31T17:23:23+01:00","plain":"Lahodn\u00fd recept na japonsk\u00e9 sma\u017een\u00e9 ku\u0159e \u201enanban\u201c, kter\u00e9 je ve sv\u00e9 kategorii docela v\u00fdjime\u010dn\u00e9\n\n\n\nSma\u017een\u00e9 ku\u0159e pat\u0159\u00ed k j\u00eddl\u016fm, kter\u00e1 se nikdy neomrz\u00ed. Pokud jste u\u017e ochutnali ku\u0159e karaage, bude pro v\u00e1s ostatn\u011b docela t\u011b\u017ek\u00e9 odolat ku\u0159eti nanban. \n\n\n\nKaraage je p\u016fvodn\u011b typicky japonsk\u00e1 kucha\u0159sk\u00e1 technika, p\u0159i kter\u00e9 se maso, nej\u010dast\u011bji ku\u0159ec\u00ed, sma\u017e\u00ed v oleji. Tento recept v\u00e1m umo\u017en\u00ed znovu objevit ku\u0159e, kter\u00e9 je k\u0159ehk\u00e9 a z\u00e1rove\u0148 k\u0159upav\u00e9, nav\u00edc s om\u00e1\u010dkou nanban a poctivou tatarskou om\u00e1\u010dkou, na kter\u00e9 jen tak nezapomenete!\u00a0\n\n\n\nBrzy pochop\u00edte pro\u010d, ale ebi fry m\u00e1 s ku\u0159etem nanban mnoho spole\u010dn\u00e9ho\n\n\n\nCo je ku\u0159e nanban? \n\n\n\nRecept\u016f na sma\u017een\u00e9 ku\u0159e existuje spousta. Pr\u00e1v\u011b jsem zmi\u0148oval ku\u0159e karaage, ale v dal\u0161\u00edch sv\u011btov\u00fdch kuchyn\u00edch najdeme i \u010d\u00ednsk\u00e9 sma\u017een\u00e9 ku\u0159e, jeho kantonskou nebo korejskou verzi. \n\n\n\nZa zm\u00ednku stoj\u00ed tak\u00e9 ku\u0159e Soo Guy nebo ku\u0159e katsu. To v\u0161echno jen dokazuje, jak moc sma\u017een\u00e9 ku\u0159e milujeme. L\u00e1k\u00e1 n\u00e1s na n\u011bm \u0161\u0165avnat\u00e9 a k\u0159ehk\u00e9 maso uvnit\u0159, kter\u00e9 je p\u0159itom na povrchu kr\u00e1sn\u011b k\u0159upav\u00e9. \n\n\n\nSlavn\u00e9 katsu curry je stejn\u011b lahodn\u00e1 jako zaj\u00edmav\u00e1 kombinace\n\n\n\n\u010c\u00edm se tedy ku\u0159e nanban (\u30c1\u30ad\u30f3\u5357\u86ee) tolik li\u0161\u00ed od ostatn\u00edch? V\u0161echno spo\u010d\u00edv\u00e1 v obalu. Obecn\u011b se \u0159\u00edk\u00e1, \u017ee karaage je na povrchu k\u0159upav\u011bj\u0161\u00ed ne\u017e nanban. O ku\u0159eti nanban bych dokonce \u0159ekl, \u017ee je m\u011bk\u010d\u00ed a vl\u00e1\u010dn\u011bj\u0161\u00ed. \n\n\n\nTajemstv\u00ed tedy tkv\u00ed v mouce a vejci, kter\u00e9 ku\u0159e obaluj\u00ed. D\u00edky tomu je tak\u00e9 m\u00e9n\u011b such\u00e9 ne\u017e jin\u00e9 sma\u017een\u00e9 ku\u0159e v klasick\u00e9m strouhankov\u00e9m obalu. Krusti\u010dka je kr\u00e1sn\u011b lehk\u00e1 a maso dob\u0159e ochucen\u00e9 sol\u00ed a pep\u0159em… zkr\u00e1tka lah\u016fdka. A to je\u0161t\u011b nemluv\u00edm o \u201etatarsk\u00e9\u201c om\u00e1\u010dce, kter\u00e1 v\u0161e doprov\u00e1z\u00ed. \n\n\n\nDal\u0161\u00ed podstatn\u00fd rozd\u00edl je v postupu p\u0159\u00edpravy. Kdy\u017e nanban znovu porovn\u00e1me s karaage, zjist\u00edme, \u017ee jednotliv\u00e9 kroky prob\u00edhaj\u00ed v opa\u010dn\u00e9m po\u0159ad\u00ed. \n\n\n\nSlavn\u00e9 donburi miso katsu lze p\u0159ipravit i s ku\u0159ec\u00edm masem\n\n\n\nZat\u00edmco karaage se nejprve marinuje ve sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky a sak\u00e9 a teprve potom sma\u017e\u00ed, nanban se nejd\u0159\u00edv usma\u017e\u00ed a a\u017e pak obal\u00ed v om\u00e1\u010dce nanban a nam\u00e1\u010d\u00ed do tatarsk\u00e9 om\u00e1\u010dky. \n\n\n\nUzn\u00e1v\u00e1m, je to p\u0159ekvapiv\u00e9. Ne nadarmo v Japonsku v\u00fdraz \u201enanban\u201c, by\u0165 nem\u011bl v\u017edy dne\u0161n\u00ed v\u00fdznam, ozna\u010duje p\u0159edev\u0161\u00edm n\u011bco ciz\u00edho, ale p\u0159esto velmi p\u0159\u00edjemn\u00e9ho, z \u010deho\u017e se v tomto p\u0159\u00edpad\u011b vylo\u017een\u011b sb\u00edhaj\u00ed sliny. Dokonce natolik, \u017ee v Japonsku pat\u0159\u00ed k j\u00eddl\u016fm, kter\u00e1 se b\u011b\u017en\u011b d\u00e1vaj\u00ed do krabi\u010dek bent\u00f3. To ku\u0159e nanban nakonec v\u016fbec nen\u00ed \u0161patn\u00e9!\n\n\n\nOdkud ku\u0159e nanban poch\u00e1z\u00ed? \n\n\n\nKu\u0159e nanban je specialita poch\u00e1zej\u00edc\u00ed p\u0159\u00edmo z Mijazaki na ostrov\u011b Kj\u00fa\u0161\u00fa. O t\u00e9to prefektu\u0159e se mluv\u00ed jako o skute\u010dn\u00e9m centru ku\u0159ete nanban a podle mnoha u\u017eivatel\u016f internetu ho pr\u00e1v\u011b tam p\u0159ipravuj\u00ed nejl\u00e9pe. \n\n\n\nJak jsem u\u017e nazna\u010dil, slovo \u201enanban\u201c p\u016fvodn\u011b neznamenalo nic moc dobr\u00e9ho. Pro zaj\u00edmavost, tento v\u00fdraz p\u0159\u00edmo souvis\u00ed s obdob\u00edm obchodu nanban neboli \u201eobdob\u00edm obchodu s ji\u017en\u00edmi barbary\u201c. Z takov\u00e9ho p\u0159ekladu opravdu trochu mraz\u00ed, obzvl\u00e1\u0161\u0165 dnes.\n\n\n\nA\u017e do 16. stolet\u00ed v\u00fdraz \u201enanban\u201c ozna\u010doval p\u0159edev\u0161\u00edm obyvatele ji\u017en\u00ed Asie, a to zrovna ne dvakr\u00e1t zdvo\u0159ile. Teprve kdy\u017e na japonsk\u00e9 \u00fazem\u00ed dorazili evrop\u0161t\u00ed cestovatel\u00e9, z\u00edskalo toto slovo nepatrn\u011b odli\u0161n\u00fd v\u00fdznam. \n\n\n\nHambagu je dal\u0161\u00ed j\u00eddlo inspirovan\u00e9 zahrani\u010d\u00edm.. nech\u00e1m v\u00e1s h\u00e1dat, odkud poch\u00e1z\u00ed\n\n\n\nLod\u011b p\u0159iplouvaly z jihu a zvyky n\u00e1mo\u0159n\u00edk\u016f byly pro Japonce dosud nezn\u00e1m\u00e9 (a dlouho na n\u011b pohl\u00ed\u017eeli nelib\u011b). \u201eNanban\u201c se tak \u010dasem stal obecn\u00fdm ozna\u010den\u00edm pro cokoli ciz\u00edho, ale p\u0159esto pozoruhodn\u00e9ho, \u010di dokonce p\u0159ita\u017eliv\u00e9ho, nebo\u0165 pr\u00e1v\u011b tehdy se rodily prvn\u00ed obchodn\u00ed a kulturn\u00ed v\u00fdm\u011bny. \n\n\n\nV tomto p\u0159\u00edpad\u011b jde o historick\u00e9 vztahy s Portugalskem, kde je pom\u011brn\u011b b\u011b\u017en\u00e9 nam\u00e1\u010det j\u00eddlo do sladkokysel\u00e9 om\u00e1\u010dky na b\u00e1zi octa. Tak\u00e9 tempura, nap\u016fl portugalsk\u00e9 a nap\u016fl japonsk\u00e9 j\u00eddlo, je kr\u00e1sn\u00fdm p\u0159\u00edkladem tohoto d\u011bdictv\u00ed! \n\n\n\nSamotn\u00e9 j\u00eddlo pr\u00fd vzniklo v 50. letech ve m\u011bst\u011b Nabeoka (tedy op\u011bt v prefektu\u0159e Mijazaki). Tatarsk\u00e1 om\u00e1\u010dka tehdy je\u0161t\u011b neexistovala v podob\u011b, jakou zn\u00e1me dnes, ale pokrm z\u016fst\u00e1v\u00e1 v z\u00e1sad\u011b stejn\u00fd. \n\n\n\nV Japonsku nav\u00edc nanban ozna\u010duje tak\u00e9 pokrmy obsahuj\u00edc\u00ed chilli. N\u011bkte\u0159\u00ed ho do om\u00e1\u010dky nanban skute\u010dn\u011b p\u0159id\u00e1vaj\u00ed, v receptu, kter\u00fd v\u00e1m dnes p\u0159edstavuji, ho v\u0161ak nenajdete.\n\n\n\nHlavn\u00ed suroviny na ku\u0159e nanban\n\n\n\n\n\n\n\nKu\u0159ec\u00ed maso: na ku\u0159e nanban se obvykle pou\u017e\u00edvaj\u00ed vykost\u011bn\u00e1 horn\u00ed stehna. Jde o k\u0159ehk\u00e9 maso, se kter\u00fdm se pom\u011brn\u011b snadno pracuje.\n\n\n\nR\u00fd\u017eov\u00fd ocet: ku\u0159ec\u00ed maso je chu\u0165ov\u011b jemn\u00e9, k\u0159ehk\u00e9 a d\u00edky obalu i vydatn\u00e9, proto r\u00fd\u017eov\u00fd ocet cel\u00e9 j\u00eddlo decentn\u011b o\u017eiv\u00ed kysel\u00fdmi t\u00f3ny. Zkr\u00e1tka pom\u00e1h\u00e1 vyv\u00e1\u017eit jeho sladkokyselou chu\u0165. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: ku\u0159e nanban je sladkokysel\u00e9 j\u00eddlo a s\u00f3jov\u00e1 om\u00e1\u010dka do n\u011bj vn\u00e1\u0161\u00ed slan\u00fd t\u00f3n, kter\u00fd zm\u00edr\u0148uje v\u00fdrazn\u00fd protiklad sladk\u00e9 a kysel\u00e9 chuti. Nav\u00edc se ku\u0159e nam\u00e1\u010d\u00ed do om\u00e1\u010dky nanban a\u017e na konci p\u0159\u00edpravy, a pr\u00e1v\u011b k takov\u00e9mu pou\u017eit\u00ed je sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka ide\u00e1ln\u00ed. \n\n\n\nVejce: jak jist\u011b tu\u0161\u00edte, pou\u017eijete je do tatarsk\u00e9 om\u00e1\u010dky, ale tak\u00e9 na obalen\u00ed ku\u0159ete. Jak jsem u\u017e \u0159\u00edkal, pr\u00e1v\u011b v tom spo\u010d\u00edv\u00e1 hlavn\u00ed rozd\u00edl oproti ostatn\u00edm recept\u016fm na sma\u017een\u00e9 ku\u0159e. Ku\u0159e nejprve obal\u00edte v mouce a t\u011bsn\u011b p\u0159ed sma\u017een\u00edm ho namo\u010d\u00edte do roz\u0161lehan\u00e9ho vejce. Z\u00edsk\u00e1te tak tenkou, lehkou krusti\u010dku, kter\u00e1 dob\u0159e nas\u00e1kne om\u00e1\u010dku i marin\u00e1du. \n\n\n\nTipy, aby se ku\u0159e nanban povedlo\n\n\n\nMnoz\u00ed z v\u00e1s si mo\u017en\u00e1 st\u00e1le kladou ot\u00e1zku, kterou \u010d\u00e1st ku\u0159ete na nanban pou\u017e\u00edt. Tak tedy prsa, nebo stehna? \n\n\n\nOsobn\u011b d\u00e1v\u00e1m p\u0159ednost horn\u00edm ku\u0159ec\u00edm stehn\u016fm. Prsa mohou b\u00fdt su\u0161\u0161\u00ed a m\u00e9n\u011b v\u00fdrazn\u00e1, zat\u00edmco horn\u00ed stehno m\u00e1 tu\u010dn\u011bj\u0161\u00ed maso, a t\u00edm i pln\u011bj\u0161\u00ed chu\u0165. \n\n\n\nJedin\u00e1 v\u00fdhrada je, \u017ee prsa se mo\u017en\u00e1 opravdu naklep\u00e1vaj\u00ed snadn\u011bji. V obou p\u0159\u00edpadech je ale pot\u0159eba maso p\u0159edem naklepat na stejnou tlou\u0161\u0165ku, tak\u017ee n\u00e1maha bude zhruba stejn\u00e1. \n\n\n\n\n\n\tKu\u0159e nanban - Sma\u017een\u00e9 ku\u0159e s tatarskou om\u00e1\u010dkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 horn\u00ed ku\u0159ec\u00ed stehna (vykost\u011bn\u00e1)1 \u0161petka soli1 \u0161petka pep\u0159eNa obalen\u00ed4 l\u017e\u00edce mouky1 vejce (roz\u0161lehan\u00e9)Olej na sma\u017een\u00edOm\u00e1\u010dka nanban2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce cukru1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa0.5 l\u017ei\u010dky strouhan\u00e9ho z\u00e1zvoruTatarsk\u00e1 om\u00e1\u010dka1 vejce natvrdo50 gram\u016f cibule60 gram\u016f majon\u00e9zy1 l\u017ei\u010dka citronov\u00e9 \u0161\u0165\u00e1vyNa ozdoben\u00ed20 gram\u016f strouhan\u00e9ho zel\u00ed4 t\u0159e\u0161\u0148ov\u00e1 raj\u010d\u00e1tkaSu\u0161en\u00e1 petr\u017eelka\t\n\t\n\t\tTatarsk\u00e1 om\u00e1\u010dkaCibuli nasekejte najemno.Vejce natvrdo dejte do misky a rozma\u010dkejte vidli\u010dkouP\u0159idejte ostatn\u00ed suroviny na tatarskou om\u00e1\u010dku a prom\u00edchejte.Sma\u017een\u00e9 ku\u0159eHorn\u00ed ku\u0159ec\u00ed stehna naklepejte na stejnou tlou\u0161\u0165kuZe v\u0161ech stran osolte a opep\u0159etePopra\u0161te moukou a pono\u0159te do roz\u0161lehan\u00e9ho vejce.Do p\u00e1nve nalijte olej na sma\u017een\u00ed do v\u00fd\u0161ky asi 3 cm, rozeh\u0159ejte na 180 \u2103, vlo\u017ete ku\u0159e a sma\u017ete z obou stran celkem asi 8 minut (4 minuty z ka\u017ed\u00e9 strany), dokud nebude zlatav\u00e9 a prope\u010den\u00e9, nechte okapat p\u0159ebyte\u010dn\u00fd olej.Om\u00e1\u010dka nanbanV mal\u00e9m rendl\u00edku sm\u00edchejte suroviny na om\u00e1\u010dku nanban a na st\u0159edn\u00edm ohni p\u0159ive\u010fte k m\u00edrn\u00e9mu varuJakmile se cukr rozpust\u00ed, odstavte z ohn\u011bOm\u00e1\u010dku nalijte do m\u00edsy nebo na podnos, vlo\u017ete sma\u017een\u00e9 ku\u0159e a n\u011bkolikr\u00e1t ho oto\u010dte, aby se om\u00e1\u010dkou obaliloServ\u00edrov\u00e1n\u00edKu\u0159e naaran\u017eujte na tal\u00ed\u0159 se zel\u00edm a t\u0159e\u0161\u0148ov\u00fdmi raj\u010d\u00e1tkyOzdobte su\u0161enou petr\u017eelkou a tatarskou om\u00e1\u010dkou\t\n\t\n\t\t\nMnoz\u00ed si jist\u011b znovu polo\u017e\u00ed ot\u00e1zku, jakou \u010d\u00e1st ku\u0159ete na ku\u0159e nanban pou\u017e\u00edt. Tak tedy prsa, nebo stehna?\n \nOsobn\u011b d\u00e1v\u00e1m p\u0159ednost horn\u00edm ku\u0159ec\u00edm stehn\u016fm. Prsa mohou b\u00fdt su\u0161\u0161\u00ed a m\u00e9n\u011b chutn\u00e1, zat\u00edmco maso z horn\u00edch stehen je tu\u010dn\u011bj\u0161\u00ed, a t\u00edm i chu\u0165ov\u011b v\u00fdrazn\u011bj\u0161\u00ed.\n \nJedinou nev\u00fdhodou je snad to, \u017ee prsa se skute\u010dn\u011b naklep\u00e1vaj\u00ed o n\u011bco sn\u00e1z. V obou p\u0159\u00edpadech je ale naklep\u00e1n\u00ed sou\u010d\u00e1st\u00ed p\u0159\u00edpravy, aby m\u011blo maso v\u0161ude stejnou tlou\u0161\u0165ku, tak\u017ee n\u00e1maha bude p\u0159ibli\u017en\u011b stejn\u00e1.\u00a0\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197618","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=197618"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197618\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17626"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}