{"id":197622,"title":"Soboro don, miska r\u00fd\u017ee s mlet\u00fdm masem","modified":"2026-10-31T17:23:27+01:00","plain":"Lahodn\u00e9 donburi s mlet\u00fdm ku\u0159ec\u00edm masem a m\u00edchan\u00fdmi vejci, praktick\u00e9 a v\u00fd\u017eivn\u00e9 j\u00eddlo pro kr\u00e1tk\u00e9 ob\u011bdov\u00e9 pauzy!\n\n\n\nPokud hled\u00e1te n\u011bco, co zah\u0159eje na du\u0161i a nav\u00edc se snadno p\u0159ipravuje, jste na spr\u00e1vn\u00e9m m\u00edst\u011b. Soboro don je p\u0159esn\u011b TO donburi, kter\u00e9 se skv\u011ble hod\u00ed do krabi\u010dek bent\u00f3. Vl\u00e1\u010dn\u00e1 r\u00fd\u017ee, k\u0159ehk\u00e9 ku\u0159ec\u00ed maso se sladkoslanou chut\u00ed\u2026 Ani v\u00e1m nebude p\u0159ipadat, \u017ee j\u00edte ve sp\u011bchu. \n\n\n\nCo je soboro don? \n\n\n\nJak mluvit o soboro don a nezm\u00ednit donburi? Mysl\u00edm, \u017ee v\u00e1m neunikla ta mal\u00e1 p\u0159\u00edpona \u201edon\u201c, kter\u00e1 se objevuje u recept\u016f, jako jsou Tokashi butadon, gyudon, oyakodon, katsudon\u2026! \n\n\n\nLahodn\u00fd katsudon\n\n\n\nStejn\u00fd princip plat\u00ed i pro soboro don (\u305d\u307c\u308d\u4e3c\u3076\u308a). \u201eSoboro\u201c je japonsk\u00fd v\u00fdraz pro jakoukoli nadrobno nasekanou b\u00edlkovinnou surovinu. \n\n\n\nV tomto p\u0159\u00edpad\u011b jde o mlet\u00e9 ku\u0159ec\u00ed maso, ochucen\u00e9 a rozdroben\u00e9 na mal\u00e9 kousky. K n\u011bmu se p\u0159id\u00e1vaj\u00ed m\u00edchan\u00e1 vejce a v\u0161e se pod\u00e1v\u00e1 v misce na r\u00fd\u017ei uva\u0159en\u00e9 v p\u00e1\u0159e. Pr\u00e1v\u011b v tom spo\u010d\u00edv\u00e1 cel\u00fd princip donburi! \n\n\n\nV Japonsku se soboro don \u010dasto spojuje s j\u00eddly do krabi\u010dek bent\u00f3. V n\u011bkter\u00fdch restaurac\u00edch se mu ostatn\u011b \u0159\u00edk\u00e1 tak\u00e9 \u201esoboro bent\u00f3\u201c, proto\u017ee je v t\u011bchto proslul\u00fdch japonsk\u00fdch krabi\u010dk\u00e1ch na ob\u011bd velmi obl\u00edben\u00e9. \n\n\n\nOyakodon je nejzn\u00e1m\u011bj\u0161\u00ed donburi s vejci\n\n\n\nD\u00e1 se tedy pod\u00e1vat tepl\u00e9 i studen\u00e9, a pr\u00e1v\u011b proto je tak obl\u00edben\u00e9 jako rychl\u00fd ob\u011bd. Soboro don je zkr\u00e1tka v\u0161estrann\u00e9!\n\n\n\nOdkud poch\u00e1z\u00ed soboro don? \n\n\n\nSoboro don \u00fadajn\u011b vzniklo v Japonsku v obdob\u00ed Edo (1603-1868). Jeho p\u0159esn\u00fd p\u016fvod nen\u00ed zn\u00e1m\u00fd, ale mnoz\u00ed se domn\u00edvaj\u00ed, \u017ee se tento pokrm pod\u00e1val v buddhistick\u00fdch chr\u00e1mech. \n\n\n\nSoboro don tehdy p\u0159edstavovalo praktick\u00e9 a z\u00e1rove\u0148 v\u00fd\u017eivn\u00e9 j\u00eddlo pro mnichy, kte\u0159\u00ed v nich \u017eili. Oblibu si v\u0161ak z\u00edskalo a\u017e t\u011bsn\u011b po roce 1868, p\u0159i industrializaci zem\u011b v obdob\u00ed Meid\u017ei (1868-1912), kdy si vydobylo pevn\u00e9 m\u00edsto v japonsk\u00e9 kuchyni. \n\n\n\nLevn\u00e9, syt\u00e9 a l\u00e1kav\u00e9 j\u00eddlo, to byla v\u00edt\u011bzn\u00e1 kombinace!\n\n\n\nHlavn\u00ed suroviny na soboro don\n\n\n\n\n\n\n\nKu\u0159ec\u00ed maso: pr\u00e1v\u011b to pou\u017eiji v tomto receptu, ale n\u011bkdo ho nahrazuje hov\u011bz\u00edm, vep\u0159ov\u00fdm nebo rybou. V\u017edy existuje n\u011bkolik variant, kter\u00e9 si m\u016f\u017eete p\u0159izp\u016fsobit podle sv\u00e9 chuti. \n\n\n\nV ka\u017ed\u00e9m p\u0159\u00edpad\u011b maso p\u0159edem dob\u0159e ochu\u0165te a pou\u017eijte tu\u010dn\u011bj\u0161\u00ed kus (ide\u00e1ln\u011b s 30% obsahem tuku)\n\n\n\nSak\u00e9: r\u00fd\u017eov\u00fd alkohol s jemn\u00fdmi a kv\u011btinov\u00fdmi t\u00f3ny, kter\u00fd vyv\u00e1\u017e\u00ed sladk\u00e9 a slan\u00e9 chut\u011b, nikdy neu\u0161kod\u00ed. Ke ku\u0159eti se nav\u00edc skv\u011ble hod\u00ed, sta\u010d\u00ed ochutnat ku\u0159e teriyaki a uv\u011b\u0159\u00edte!\n\n\n\nKu\u0159eti teriyaki se nic nevyrovn\u00e1\n\n\n\nMirin: pr\u00e1v\u011b ten dod\u00e1v\u00e1 soboro don nasl\u00e1dlost a chu\u0165 umami. Je pom\u011brn\u011b podobn\u00fd sak\u00e9, ale m\u00e1 ni\u017e\u0161\u00ed obsah alkoholu a je slad\u0161\u00ed. Na om\u00e1\u010dky a glazov\u00e1n\u00ed je naprosto skv\u011bl\u00fd. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: dod\u00e1 pokrmu p\u0159esn\u011b tolik slanosti, kolik pot\u0159ebuje. Sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka je nezbytn\u00e1 pro vyv\u00e1\u017eenou chu\u0165 masa, ani\u017e by p\u0159id\u00e1vala nasl\u00e1dlost typickou pro tmavou s\u00f3jovou om\u00e1\u010dku, kterou zde nepot\u0159ebujeme. \n\n\n\nJarn\u00ed cibulky: v tomto receptu maj\u00ed hned n\u011bkolik \u00faloh, a jak d\u016fle\u017eit\u00fdch! Jednak je pou\u017eijete k ochucen\u00ed vody, jednak na ozdobu. Jarn\u00ed cibulky dok\u00e1\u017eou dodat sv\u011b\u017eest tam, kde chyb\u00ed, a to i ve v\u00fdluhu. \u00da\u010dinek je t\u00e9m\u011b\u0159 stejn\u00fd jako u oleje s jarn\u00ed cibulkou pod\u00e1van\u00e9ho s nudlemi, jen mnohem jemn\u011bj\u0161\u00ed. \n\n\n\nVejce: omeleta mus\u00ed b\u00fdt jemn\u00e1, vl\u00e1\u010dn\u00e1 a rovnom\u011brn\u011b rozdroben\u00e1, stejn\u011b jako mlet\u00e9 maso. Ano, vejce jsou i tentokr\u00e1t v japonsk\u00e9 kuchyni neoceniteln\u00fdm pomocn\u00edkem!\n\n\n\nR\u00fd\u017ee: u j\u00eddla japonsk\u00e9ho p\u016fvodu se samoz\u0159ejm\u011b nab\u00edz\u00ed r\u00fd\u017ee japonica. D\u00edky kr\u00e1tk\u00fdm zrn\u016fm a vl\u00e1\u010dn\u00e9 konzistenci je to ide\u00e1ln\u00ed druh r\u00fd\u017ee na donburi, ale i na dal\u0161\u00ed recepty, jako je m\u016fj nejnov\u011bj\u0161\u00ed, mame gohan.\n\n\n\nTipy, aby se soboro don povedlo\n\n\n\nOp\u00e9ct maso dohn\u011bda je opravdu velmi, velmi d\u016fle\u017eit\u00e9. V\u00e1\u017en\u011b. V t\u00e9to f\u00e1zi bu\u010fte trp\u011bliv\u00ed a odolejte poku\u0161en\u00ed za\u010d\u00edt hned m\u00edchat\n\n\n\nVoda ochucen\u00e1 jarn\u00edmi cibulkami: S\u016fl do n\u00ed p\u0159id\u00e1v\u00e1me z\u00e1m\u011brn\u011b, aby byla koncentrace soli ve vod\u011b vy\u0161\u0161\u00ed ne\u017e uvnit\u0159 jarn\u00edch cibulek. Tak z nich z\u00edsk\u00e1me maximum chuti. Pozor, nepou\u017eijeme cel\u00e9 mno\u017estv\u00ed, zbytek si m\u016f\u017eete schovat nap\u0159\u00edklad na p\u0159\u00edpravu wonton\u016f\n\n\n\n\n\n\tSoboro don - Miska r\u00fd\u017ee s mlet\u00fdm masem\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tMlet\u00e9 ku\u0159ec\u00ed maso250 g ku\u0159ec\u00edho masa (mlet\u00e9ho, pou\u017eijte horn\u00ed stehenn\u00ed maso)1 l\u017e\u00edce sak\u00e93 l\u017e\u00edce mirinu1 l\u017ei\u010dka cukru3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu1 l\u017ei\u010dka z\u00e1zvoru (nastrouhan\u00e9ho)1 strou\u017eek \u010desneku (nastrouhan\u00fd)1.5 l\u017e\u00edce v\u00fdluhu z jarn\u00ed cibulky (Nepou\u017eijeme cel\u00fd v\u00fdluh)V\u00fdluh z jarn\u00ed cibulky1 jarn\u00ed cibulka (nakr\u00e1jen\u00e1 velmi najemno)5 l\u017eic vody (hork\u00e9)0.5 l\u017ei\u010dky soliM\u00edchan\u00e1 vejce3 vejce1 l\u017e\u00edce cukru1 \u0161petka soliServ\u00edrov\u00e1n\u00ed2 porce r\u00fd\u017ee japonica (uva\u0159en\u00e9)3 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)Beni shoga\t\n\t\n\t\tV\u00fdluh z jarn\u00ed cibulkyV mal\u00e9 misce rozpus\u0165te s\u016fl ve vod\u011bP\u0159idejte jarn\u00ed cibulkuNechte 15 minut odle\u017eet v ledniciMlet\u00e9 ku\u0159ec\u00ed masoVe velk\u00e9 m\u00edse dob\u0159e prom\u00edchejte v\u0161echny surovinyP\u0159ikryjte a nechte 15 minut odle\u017eet v ledniciDo woku nalijte trochu oleje a rozeh\u0159ejte ho na st\u0159edn\u011b siln\u00e9m ohniP\u0159idejte maso a rozprost\u0159ete ho obrace\u010dkou. Nechte ho z jedn\u00e9 strany 2-3 minuty op\u00e9kat dohn\u011bdaProm\u00edchejte a p\u0159itom trochu rozdrobte hrudky mlet\u00e9ho masa. Nechte d\u00e1l op\u00e9kat dohn\u011bdaOpakujte, dokud nebude maso hotov\u00e9, a pot\u00e9 ho dejte stranouVejceVe studen\u00e9m rendl\u00edku sm\u00edchejte suroviny na m\u00edchan\u00e1 vejceRendl\u00edk postavte na st\u0159edn\u011b m\u00edrn\u00fd ohe\u0148Vaje\u010dnou sm\u011bs zah\u0159\u00edvejte a \u010dasto m\u00edchejte, abyste uvolnili ztuhl\u00e1 vejce ze dna a st\u011bn rendl\u00edku a zachovali jejich jasn\u011b \u017elutou barvuM\u00edch\u00e1n\u00edm rozd\u011blte velk\u00e9 kousky na mal\u00e9Vejce p\u0159ipravujte, dokud nebudou tekut\u00e1, ale z\u016fstanou jemn\u00e1 a vl\u00e1\u010dn\u00e1. Dejte stranouServ\u00edrov\u00e1n\u00edRozd\u011blte r\u00fd\u017ei do jednotliv\u00fdch misekNa jednu polovinu r\u00fd\u017ee rozlo\u017ete mlet\u00e9 ku\u0159ec\u00ed maso a na druhou m\u00edchan\u00e1 vejceDoprost\u0159ed vyskl\u00e1dejte prou\u017eek jarn\u00ed cibulkyPodle chuti ozdobte \u010derven\u00fdm nakl\u00e1dan\u00fdm z\u00e1zvorem\t\n\t\n\t\tOp\u00e9ct maso dohn\u011bda je opravdu velmi, velmi d\u016fle\u017eit\u00e9. V\u00e1\u017en\u011b. V t\u00e9to f\u00e1zi bu\u010fte trp\u011bliv\u00ed a odolejte poku\u0161en\u00ed maso hned prom\u00edchat\nPozn\u00e1mka k v\u00fdluhu z jarn\u00ed cibulky\nS\u016fl p\u0159id\u00e1v\u00e1me z\u00e1m\u011brn\u011b, aby byla jej\u00ed koncentrace ve vod\u011b vy\u0161\u0161\u00ed ne\u017e uvnit\u0159 jarn\u00ed cibulky. Tak z n\u00ed z\u00edsk\u00e1me maximum chuti","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197622","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=197622"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17103"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}