{"id":197644,"title":"Kari udon","modified":"2026-10-31T17:24:14+01:00","plain":"Lahodn\u00fd japonsk\u00fd recept, kter\u00fd spojuje poctiv\u00e9 siln\u00e9 nudle udon s lahodn\u00fdm, kr\u00e9mov\u00fdm japonsk\u00fdm kari, kter\u00e9 p\u0159\u00edjemn\u011b zah\u0159eje\n\n\n\nCurry udon (\u30ab\u30ec\u30fc\u3046\u3069\u3093), n\u011bkdy naz\u00fdvan\u00e9 tak\u00e9 kare udon nebo udon s kari, je dokonal\u00fdm p\u0159\u00edkladem japonsk\u00e9 kuchyn\u011b, v n\u00ed\u017e se m\u00eds\u00ed vlivy washoku (tradi\u010dn\u00ed japonsk\u00e9 kuchyn\u011b) a yoshoku (japonsk\u00e9 kuchyn\u011b inspirovan\u00e9 Z\u00e1padem). Tento pokrm spojuje tradi\u010dn\u00ed pol\u00e9vku s nudlemi udon s japonsk\u00fdm kari, jeho\u017e p\u0159\u00edprava p\u0159i\u0161la ze Z\u00e1padu. \n\n\n\nObjevil se na konci obdob\u00ed Meid\u017ei (na po\u010d\u00e1tku 20. stolet\u00ed), kdy se restaurace specializovan\u00e9 na udon a soba sna\u017eily z\u00edskat zp\u011bt z\u00e1kazn\u00edky, kter\u00e9 l\u00e1kaly nov\u00e9 podniky nab\u00edzej\u00edc\u00ed r\u00fd\u017ei s kari v z\u00e1padn\u00edm stylu.\n\n\n\nP\u016fvod curry udon\n\n\n\nO jeho p\u016fvodu existuj\u00ed dv\u011b hlavn\u00ed verze: jedna klade jeho vznik do tokijsk\u00e9 \u010dtvrti Waseda, druh\u00e1 do \u010dtvrti Tanimachi v \u00d3sace: \n\n\n\nP\u016fvod ve Wased\u011b v Tokiu (1904):Kolem roku 1904 \u00fadajn\u011b jako prvn\u00ed pod\u00e1vala curry udon (p\u016fvodn\u011b naz\u00fdvan\u00e9 curry nanban) restaurace Sanchoan (\u4e09\u671d\u5eb5), kter\u00e1 se specializovala na soba a s\u00eddlila v Tokiu pobl\u00ed\u017e univerzity Waseda. Vedl ji Kato Asajiro. Kdy\u017e Kato pozoroval oblibu r\u00fd\u017ee s kari, napadlo ho p\u0159izp\u016fsobit tento recept nudl\u00edm. Rozpustil kari j\u00ed\u0161ku ve v\u00fdvaru dashi z bonita se s\u00f3jovou om\u00e1\u010dkou a zahustil ho bramborov\u00fdm \u0161krobem, aby dob\u0159e obaloval nudle. \n\n\n\nJeho p\u016fvodn\u00ed pokrm obsahoval vep\u0159ov\u00e9 maso (tehdy pova\u017eovan\u00e9 za m\u00e9n\u011b hodnotn\u00e9 ne\u017e hov\u011bz\u00ed a ku\u0159ec\u00ed) a p\u00f3rek. Sanchoan je tak\u00e9 proslul\u00fd t\u00edm, \u017ee ve spolupr\u00e1ci s m\u00edstn\u00edm obchodn\u00edkem vyvinul vlastn\u00ed sm\u011bs ko\u0159en\u00ed na m\u00edru. P\u0159esto\u017ee je restaurace od roku 2018 zav\u0159en\u00e1, mnoz\u00ed ji nad\u00e1le pova\u017euj\u00ed za skute\u010dn\u00e9ho p\u016fvodce (\u201e\u5143\u7956\u201c) curry udon.\n\n\n\nDom\u00e1c\u00ed japonsk\u00e1 kari j\u00ed\u0161ka\n\n\n\nP\u016fvod v \u00d3sace (1908\u20131909):Jin\u00e1 teorie klade vznik pokrmu do \u00f3sack\u00e9 \u010dtvrti Tanimachi kolem let 1908-1909. Tsunoda Torinosuke, v\u00fdrobce nudl\u00ed soba p\u016fvodem z Tokia, otev\u0159el restauraci Tokyo Soba, kde se mu zpo\u010d\u00e1tku neda\u0159ilo p\u0159il\u00e1kat m\u00edstn\u00ed z\u00e1kazn\u00edky, kte\u0159\u00ed d\u00e1vali p\u0159ednost nudl\u00edm udon. Inspirov\u00e1n nad\u0161en\u00edm pro z\u00e1padn\u00ed kuchyni (yoshoku) vytvo\u0159il verzi spojuj\u00edc\u00ed soba a kari, kterou pojmenoval curry nanban. Tsunoda vyvinul tak\u00e9 vlastn\u00ed sm\u011bs ko\u0159en\u00ed. Jeho recept slavil velk\u00fd \u00fasp\u011bch v \u00d3sace a oblasti Kansai, ne\u017e se vr\u00e1til do Tokia. Dnes tuto tradici udr\u017euje restaurace Asamatsu-an (\u671d\u677e\u5eb5) v tokijsk\u00e9 \u010dtvrti Meguro.\n\n\n\nNavzdory roz\u0161\u00ed\u0159en\u00e9 p\u0159edstav\u011b se do yakisoby nepou\u017e\u00edvaj\u00ed nudle soba\n\n\n\nA\u0165 u\u017e je p\u016fvod jak\u00fdkoli, u\u017e v obdob\u00ed Tai\u0161\u00f3 (v 10. letech 20. stolet\u00ed) byly curry udon a curry soba b\u011b\u017enou sou\u010d\u00e1st\u00ed j\u00eddeln\u00edch l\u00edstk\u016f restaurac\u00ed v Tokiu i \u00d3sace, co\u017e sv\u011bd\u010d\u00ed o jejich rychl\u00e9m roz\u0161\u00ed\u0159en\u00ed. D\u016fle\u017eit\u00fdm miln\u00edkem byla registrace \u201ep\u0159enosn\u00e9ho kari v pr\u00e1\u0161ku Chikyu Mark\u201c v roce 1910 firmou Tanakaya (dodavatelem spolupracuj\u00edc\u00edm se Sanchoanem), kter\u00e1 potvrzuje, \u017ee kari ko\u0159en\u00ed ur\u010den\u00e9 p\u0159\u00edmo k nudl\u00edm u\u017e bylo b\u011b\u017en\u011b na prodej. Japonsk\u00e9 kulin\u00e1\u0159sk\u00e9 \u010dasopisy tehdy ji\u017e zve\u0159ej\u0148ovaly recepty na curry nanban, z nich\u017e n\u011bkter\u00e9 byly ned\u00e1vno znovu objeveny a vyzkou\u0161eny.\n\n\n\nStru\u010dn\u011b \u0159e\u010deno, historick\u00e9 dokumenty (noviny, firemn\u00ed archivy, encyklopedie jako \u854e\u9ea6\u8f9e\u5178 z roku 1972) shodn\u011b potvrzuj\u00ed, \u017ee curry udon vzniklo v obdob\u00ed Meid\u017ei jako n\u00e1padit\u00e9 propojen\u00ed: pol\u00e9vka dashi k nudl\u00edm udon se spojila s kari ko\u0159en\u00edm a zahustila tak, aby lehce obalovala nudle. P\u016fvodn\u00ed recept, kter\u00fd dodnes slou\u017e\u00ed jako vzor, vych\u00e1z\u00ed z v\u00fdvaru na b\u00e1zi dashi, ochucen\u00e9ho s\u00f3jovou om\u00e1\u010dkou a dopln\u011bn\u00e9ho kari v pr\u00e1\u0161ku (nebo ve form\u011b j\u00ed\u0161ky) sm\u00edchan\u00fdm s p\u0161eni\u010dnou moukou. V\u00fdvar se zvolna va\u0159\u00ed s jednoduch\u00fdmi surovinami (masem a p\u00f3rkem) a m\u00edrn\u011b zahust\u00ed \u0161krobem, aby dob\u0159e obaloval nudle.\n\n\n\nV\u00fdznamn\u00e9 varianty curry udon\n\n\n\nCurry udon m\u00e1 v Japonsku r\u016fzn\u00e9 region\u00e1ln\u00ed podoby i styly p\u0159\u00edpravy. Jednou z nejzn\u00e1m\u011bj\u0161\u00edch variant je curry udon po nagojsku, kter\u00e9 je v m\u00edst\u011b sv\u00e9ho p\u016fvodu pova\u017eov\u00e1no za typickou specialitu (\u201eNagoya-meshi\u201c). Na rozd\u00edl od b\u011b\u017en\u00e9ho receptu zahu\u0161\u0165ovan\u00e9ho \u0161krobem (bramborov\u00fdm) pou\u017e\u00edv\u00e1 nagojsk\u00e1 verze kari j\u00ed\u0161ku z p\u0161eni\u010dn\u00e9 mouky, rozpu\u0161t\u011bnou v siln\u00e9m v\u00fdvaru z ku\u0159ete a bonita. \n\n\n\nDashi se hojn\u011b pou\u017e\u00edv\u00e1 v pol\u00e9vce miso\n\n\n\nV\u00fdsledkem je kr\u00e9mov\u00e1 pol\u00e9vka, t\u00e9m\u011b\u0159 jako hust\u00fd pol\u00e9vkov\u00fd kr\u00e9m, s mimo\u0159\u00e1dn\u011b hutnou konzistenc\u00ed. Nagojsk\u00e9 nudle udon b\u00fdvaj\u00ed velmi siln\u00e9 a m\u011bkk\u00e9, tak\u017ee se k t\u00e9to vydatn\u00e9 pol\u00e9vce skv\u011ble hod\u00ed. Tento recept se roz\u0161\u00ed\u0159il v 50. a 60. letech 20. stolet\u00ed d\u00edky pou\u017e\u00edv\u00e1n\u00ed m\u00edstn\u00edho instantn\u00edho kari (Oriental Curry).\n\n\n\nVedle t\u00e9to region\u00e1ln\u00ed speciality se podle oblasti li\u0161\u00ed i b\u011b\u017en\u00e9 podoby curry udon. Na v\u00fdchod\u011b, v oblasti Kant\u00f3 (Tokio), se \u010dasto d\u00e1v\u00e1 p\u0159ednost vep\u0159ov\u00e9mu, p\u0159\u00edpadn\u011b ku\u0159ec\u00edmu masu, tradi\u010dn\u011b dopln\u011bn\u00e9mu japonsk\u00fdm p\u00f3rkem, zat\u00edmco v oblasti Kansai (\u00d3saka, Kj\u00f3to) je nejobl\u00edben\u011bj\u0161\u00ed hov\u011bz\u00ed. N\u011bkte\u0159\u00ed dokonce rozli\u0161uj\u00ed \u201ecurry nanban\u201c (s negi) a klasick\u00e9 \u201ecurry udon\u201c (\u010dast\u011bji s oby\u010dejnou cibul\u00ed).\n\n\n\nVedle sebe pak existuj\u00ed dva hlavn\u00ed zp\u016fsoby p\u0159\u00edpravy:  autentick\u00fd tradi\u010dn\u00ed styl (restaurace soba-ya), kter\u00fd stav\u00ed na \u010derstv\u00e9m dashi z bonita a kombu, ochucen\u00e9m kari ko\u0159en\u00edm a lehce zahu\u0161t\u011bn\u00e9m \u0161krobem. V\u00fdsledkem je jemn\u00e1, lehce ko\u0159en\u011bn\u00e1 pol\u00e9vka s chut\u00ed umami; a dom\u00e1c\u00ed styl, p\u0159i n\u011bm\u017e se zbytky japonsk\u00e9ho kari z p\u0159edchoz\u00edho dne jednodu\u0161e na\u0159ed\u00ed dashi nebo mentsuyu. Tak vznikne hust\u0161\u00ed, rustik\u00e1ln\u011bj\u0161\u00ed pokrm, kter\u00fd je v dom\u00e1cnostech velmi obl\u00edben\u00fd, i kdy\u017e se od restaura\u010dn\u00ed verze v\u00edce odchyluje.\n\n\n\nPouli\u010dn\u00ed j\u00eddlo zcela jin\u00e9ho druhu: inarizushi, kapsi\u010dka z tofu pln\u011bn\u00e1 r\u00fd\u017e\u00ed ochucenou octem\n\n\n\nHlavn\u00ed suroviny na curry udon\n\n\n\n\n\n\n\nNudle udon: Tyto siln\u00e9 a m\u011bkk\u00e9 japonsk\u00e9 nudle dod\u00e1vaj\u00ed pokrmu p\u0159\u00edjemnou, konej\u0161ivou texturu.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Dod\u00e1v\u00e1 marin\u00e1d\u011b i v\u00fdvaru slanost a chu\u0165 umami.\n\n\n\nJaponsk\u00e9 sak\u00e9: Prohlubuje chu\u0165 v\u00fdvaru a dod\u00e1v\u00e1 mu lehkou nasl\u00e1dlost.\n\n\n\nMirin: Sladk\u00fd japonsk\u00fd alkohol, kter\u00fd svou sladkost\u00ed vyva\u017euje chu\u0165 kari a dashi.\n\n\n\nSezamov\u00fd olej: Na z\u00e1v\u011br dod\u00e1 pokrmu vo\u0148av\u00fd, lehce pra\u017een\u00fd t\u00f3n.\n\n\n\nDashi: Japonsk\u00fd v\u00fdvar z kombu a su\u0161en\u00e9ho bonita. Prod\u00e1v\u00e1 se i v pr\u00e1\u0161ku.\n\n\n\nJaponsk\u00e1 kari j\u00ed\u0161ka: Slou\u017e\u00ed k p\u0159\u00edprav\u011b kari, snadno ji koup\u00edte hotovou nebo si ji m\u016f\u017eete p\u0159ipravit doma\n\n\n\n\n\n\tAutentick\u00fd kari udon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na tenk\u00e9 prou\u017eky)2 porce p\u0159edva\u0159en\u00fdch nudl\u00ed udonMarin\u00e1da1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka kuku\u0159i\u010dn\u00e9ho \u0161krobuV\u00fdvar700 ml v\u00fdvaru da\u0161i (dom\u00e1c\u00edho nebo z pr\u00e1\u0161ku)2 kostky japonsk\u00e9 kari j\u00ed\u0161ky2 l\u017e\u00edce sak\u00e92 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce mirinu2 pl\u00e1tky \u017eelatinyZelenina a aromatick\u00e9 p\u0159\u00edsady1 cibule (nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)3 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 nadrobno)2 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 nadrobno, zelen\u00e9 \u010d\u00e1sti odd\u011blen\u00e9 od b\u00edl\u00fdch)Na dokon\u010den\u00edSezamov\u00fd olejZelen\u00e9 \u010d\u00e1sti jarn\u00ed cibulky (nakr\u00e1jen\u00e9 nadrobno)\t\n\t\n\t\tVep\u0159ov\u00e9 maso marinujte alespo\u0148 10 minVe woku rozeh\u0159ejte na vysok\u00e9m plameni trochu olejeP\u0159idejte marinovan\u00e9 vep\u0159ov\u00e9 masoZa st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte, dokud maso p\u011bkn\u011b nezhn\u011bdne a nen\u00ed prope\u010den\u00e9, pot\u00e9 ho dejte stranouZtlumte plamen na st\u0159edn\u011b vysok\u00fd a n\u011bkolik minut op\u00e9kejte cibuliP\u0159idejte \u010desnek a b\u00edl\u00e9 \u010d\u00e1sti jarn\u00ed cibulky, za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte 2 minP\u0159idejte da\u0161i, s\u00f3jovou om\u00e1\u010dku, sak\u00e9 a mirin a p\u0159ive\u010fte k varuP\u0159idejte pl\u00e1tky \u017eelatinyJakmile v\u00fdvar za\u010dne v\u0159\u00edt, odeberte jednu nab\u011bra\u010dku do samostatn\u00e9 misky. Rozpus\u0165te v n\u011bm kostky kari j\u00ed\u0161ky. M\u00edchejte, dokud se \u00fapln\u011b nerozpust\u00edRozpu\u0161t\u011bn\u00e9 kostky vm\u00edchejte do v\u00fdvaruNechte m\u00edrn\u011b va\u0159it pod pokli\u010dkou 15 minMezit\u00edm p\u0159ipravte nudle udon podle n\u00e1vodu na obalu a sce\u010fte jeVra\u0165te vep\u0159ov\u00e9 maso do v\u00fdvaru a nechte m\u00edrn\u011b va\u0159it 5 minutServ\u00edrov\u00e1n\u00edDo ka\u017ed\u00e9 misky dejte jednu porci nudl\u00edZalijte v\u00fdvarem a p\u0159idejte masoZak\u00e1pn\u011bte sezamov\u00fdm olejemP\u0159idejte trochu nadrobno nakr\u00e1jen\u00e9 jarn\u00ed cibulky\t\n\t\n\t\tMno\u017estv\u00ed kari i dochucen\u00ed m\u016f\u017eete upravit podle sv\u00e9 chuti.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nhttps:\/\/ja.wikipedia.org\/wiki\/\u30ab\u30ec\u30fc\u3046\u3069\u3093 (\u30ab\u30ec\u30fc\u3046\u3069\u3093 – Wikipedie)\u200b\n\n\n\nhttps:\/\/news.nissyoku.co.jp\/restaurant\/grs-42-0015 (\u010ctvrt\u00fd majitel Sanchoanu, rodi\u0161t\u011b ‘curry nanban’, pan Hisatake Kato, vypr\u00e1v\u00ed – Nippon Shokuhin Shimbun)\u200b\n\n\n\nhttps:\/\/japanesetaste.com\/blogs\/japanese-taste-blog\/an-introduction-to-japanese-curry (\u00davod do japonsk\u00e9ho kari – Japanese Taste)\u200b\n\n\n\nhttps:\/\/tabelog.com\/tokyo\/A1305\/A130504\/13022123\/dtlrvwlst\/4497374\/ (Star\u00e1 restaurace soba ve Wased\u011b, pova\u017eovan\u00e1 za m\u00edsto zrodu curry udon – Tabelog)\u200b\n\n\n\nhttps:\/\/housefoods.jp\/data\/curryhouse\/know\/trends02.html (O p\u016fvodu curry nanban – House Foods)\u200b\n\n\n\nhttps:\/\/www.sirogohan.com\/recipe\/kare-udon\/ (Recept\/postup p\u0159\u00edpravy lahodn\u00e9ho dom\u00e1c\u00edho curry udon – Shirogohan.com)\n\n\n\nhttps:\/\/www.foodinjapan.org\/japan\/curry-udon\/ (Curry udon – Nudle udon s kari pol\u00e9vkou)\n\n\n\nhttps:\/\/tabelog.com\/tokyo\/A1305\/A130504\/13022123\/dtlrvwlst\/B111736190\/ (Recenze restaurace v Tokiu)\n\n\n\nhttps:\/\/www.reddit.com\/r\/JapaneseFood\/comments\/o18hmu\/how_is_curry_udon_supposed_to_be\/ (Jak m\u00e1 vypadat curry udon?)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197644","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=197644"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197644\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31009"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}