{"id":197808,"title":"Omurice, japonsk\u00e1 omeleta s r\u00fd\u017e\u00ed","modified":"2026-10-31T17:26:38+01:00","plain":"Tradi\u010dn\u00ed a jednoduch\u00fd japonsk\u00fd pokrm ze sma\u017een\u00e9 r\u00fd\u017ee a ku\u0159ec\u00edho masa, p\u0159ikryt\u00fd omeletou a\u2026 ke\u010dupem! \n\n\n\nRodinn\u00e1 klasika japonsk\u00e9 kuchyn\u011b, kterou zvl\u00e1dne ka\u017ed\u00fd. Pat\u0159\u00ed k mnoha japonsk\u00fdm \u201ehybridn\u00edm\u201c pokrm\u016fm a spojuje kr\u00e9movou omeletu se sma\u017eenou r\u00fd\u017e\u00ed v kombinaci, kter\u00e1 pot\u011b\u0161\u00ed chu\u0165ov\u00e9 poh\u00e1rky. Je to velmi syt\u00e9 j\u00eddlo, kter\u00e9 je nejen rychl\u00e9 a jednoduch\u00e9, ale d\u00e1 se p\u0159ipravit i ze zbytk\u016f v lednici! \n\n\n\nCo je omurice?\n\n\n\nOmurice, japonsky vyslovovan\u00e9 omuraisu, je japonsk\u00fd pokrm, kter\u00fd spojuje z\u00e1padn\u00ed omeletu a japonskou sma\u017eenou r\u00fd\u017ei. I samotn\u00fd n\u00e1zev vznikl spojen\u00edm n\u00e1zv\u016f obou j\u00eddel; \u201eomu\u201c ozna\u010duje omeletu a \u201erice\u201c, v japonsk\u00e9 podob\u011b \u201eraisu\u201c, znamen\u00e1 r\u00fd\u017ei. \n\n\n\nV Japonsku omeleta ukr\u00fdv\u00e1 r\u00fd\u017ei; ve \u0160pan\u011blsku brambory: tortilla\n\n\n\nD\u00edky ke\u010dupu by se dalo mluvit i o lehk\u00e9m americk\u00e9m n\u00e1dechu. Proto\u017ee je omurice lahodn\u00e9 a snadn\u00e9 na p\u0159\u00edpravu, velmi rychle se stalo klasikou kuchyn\u011b yoshoku (japonsk\u00e9 kuchyn\u011b se z\u00e1padn\u00edmi vlivy). \n\n\n\n\n\n\n\nV tomto receptu se r\u00fd\u017ee osma\u017e\u00ed na p\u00e1nvi s ke\u010dupem a ku\u0159ec\u00edm masem a pot\u00e9 se zabal\u00ed do omelety, kter\u00e1 pokrmu dod\u00e1 charakteristick\u00fd ov\u00e1ln\u00fd tvar. D\u00edky sladkokysel\u00e9 chuti ke\u010dupu a raj\u010datov\u00e9ho pyr\u00e9 tvo\u0159\u00ed v\u0161e dohromady, v\u010detn\u011b omelety, sladkoslan\u00e9 j\u00eddlo, kter\u00e9 kr\u00e1sn\u011b zah\u0159eje na du\u0161i. \n\n\n\nOdkud omurice poch\u00e1z\u00ed? \n\n\n\nTento typicky japonsk\u00fd pokrm je \u00fadajn\u011b obl\u00edben\u00fd u\u017e v\u00edce ne\u017e stolet\u00ed. Objevil se tak\u00e9 v japonsk\u00e9m televizn\u00edm seri\u00e1lu \u201eMidnight Diner: Tokyo Stories\u201c (neboli \u201eShinya Shokudo\u201c). Je pova\u017eov\u00e1n za jeden z nejobl\u00edben\u011bj\u0161\u00edch pokrm\u016f kuchyn\u011b yoshoku v Japonsku. \n\n\n\nPro zaj\u00edmavost, kuchyn\u011b yoshoku se za\u010dala objevovat v obdob\u00ed Meid\u017ei (1868-1912), kdy se Japonsko otev\u0159elo z\u00e1padn\u00edm vliv\u016fm. Tyto pokrmy se ostatn\u011b v\u011bt\u0161inou pod\u00e1vaj\u00ed s p\u0159\u00edborem m\u00edsto h\u016flek, co\u017e jejich \u201ez\u00e1padn\u00ed\u201c charakter je\u0161t\u011b podtrhuje. \n\n\n\nZahrani\u010dn\u00ed suroviny tehdy nebyly snadno k dost\u00e1n\u00ed. Nahrazovaly se proto m\u00edstn\u00edmi. A tak i kdy\u017e tato j\u00eddla vypadaj\u00ed velmi podobn\u011b jako na\u0161e speciality (co\u017e plat\u00ed nap\u0159\u00edklad i pro tonkatsu!), v chuti je zn\u00e1t, \u017ee si je Japonci upravili po sv\u00e9m. \n\n\n\nLahodn\u00e9 vep\u0159ov\u00e9 tonkatsu\n\n\n\nMimochodem, ke\u010dup se v pokrmech z\u00e1padn\u00edho stylu pou\u017e\u00edv\u00e1 tak hojn\u011b pr\u00e1v\u011b proto, \u017ee raj\u010datov\u00e1 om\u00e1\u010dka byla v Japonsku \u00fadajn\u011b dlouho t\u011b\u017eko dostupn\u00e1. Ke\u010dup tam p\u0159ivezli Ameri\u010dan\u00e9 a\u017e po druh\u00e9 sv\u011btov\u00e9 v\u00e1lce. A proto\u017ee byl praktick\u00fd a chutn\u00fd, za\u010dal se pou\u017e\u00edvat jako dochucovadlo p\u0159i ka\u017edodenn\u00edm va\u0159en\u00ed. \n\n\n\nV\u00fdhodou omurice je, \u017ee ho m\u016f\u017eete p\u0159ipravit z toho, co m\u00e1te pr\u00e1v\u011b po ruce. R\u00fd\u017ee a zelenina ze v\u010derej\u0161ka, ke\u010dup, vejce (samoz\u0159ejm\u011b), p\u00e1r kousk\u016f masa, dochucovadla\u2026 A je hotovo. Ze stejn\u00e9ho d\u016fvodu dnes existuje spousta variant tohoto receptu. \n\n\n\nHlavn\u00ed suroviny na omurice\n\n\n\n\n\n\n\nR\u00fd\u017ee: P\u0159i v\u00fdb\u011bru r\u00fd\u017ee m\u00e1te volnou ruku. Doporu\u010duji ale pou\u017e\u00edt r\u00fd\u017ei uva\u0159enou a vychlazenou z p\u0159edchoz\u00edho dne. Na sma\u017eenou r\u00fd\u017ei je ide\u00e1ln\u00ed. Zrnka jsou pevn\u011bj\u0161\u00ed a po osma\u017een\u00ed chutnaj\u00ed l\u00e9pe. \n\n\n\nKe\u010dup: Americk\u00fd n\u00e1dech, kter\u00fd pokrmu dod\u00e1v\u00e1 sladkost a p\u0159\u00edjemnou nakyslost. Nejprve se pou\u017e\u00edv\u00e1 p\u0159i p\u0159\u00edprav\u011b sma\u017een\u00e9 r\u00fd\u017ee a nakonec i na ozdoben\u00ed hotov\u00e9ho pokrmu, co\u017e v\u00fdsledku dod\u00e1 ten spr\u00e1vn\u00fd \u0161mrnc. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Dod\u00e1 sma\u017een\u00e9 r\u00fd\u017ei spr\u00e1vnou d\u00e1vku soli a typickou chu\u0165. Je dostate\u010dn\u011b jemn\u00e1, aby nenaru\u0161ila vyv\u00e1\u017eenost chut\u00ed. \n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: Zv\u00fdrazn\u00ed sladkoslanou chu\u0165 a d\u00edky sv\u00e9 hust\u0161\u00ed, sirupovit\u00e9 konzistenci obal\u00ed zrnka r\u00fd\u017ee. \n\n\n\nVejce: Samoz\u0159ejm\u011b jsou hlavn\u00ed slo\u017ekou pokrmu. Vyb\u00edrejte je pe\u010dliv\u011b, aby m\u011bla omeleta co nejlep\u0161\u00ed v\u00fdslednou chu\u0165. Pokud chcete vyzkou\u0161et dal\u0161\u00ed japonskou verzi omelety, zkuste tamagoyaki. \n\n\n\nTipy a triky pro poveden\u00e9 omurice \n\n\n\nNa chutnou sma\u017eenou r\u00fd\u017ei m\u016f\u017eete pou\u017e\u00edt chu\u0165ov\u011b neutr\u00e1ln\u00ed olej, ale pokud ji chcete je\u0161t\u011b lahodn\u011bj\u0161\u00ed, doporu\u010duji \u017eivo\u010di\u0161n\u00fd tuk, kachn\u00ed \u010di vep\u0159ov\u00e9 s\u00e1dlo nebo hov\u011bz\u00ed l\u016fj. \u00dasp\u011bch zaru\u010den, sma\u017een\u00e1 r\u00fd\u017ee bude je\u0161t\u011b lep\u0161\u00ed. \n\n\n\nJako obvykle olej p\u0159ed p\u0159id\u00e1n\u00edm surovin po\u0159\u00e1dn\u011b rozeh\u0159ejte. Nejl\u00e9pe pou\u017eijte r\u00fd\u017ei uva\u0159enou den p\u0159edem, p\u0159\u00edpadn\u011b ji zkuste uva\u0159it alespo\u0148 n\u011bkolik hodin dop\u0159edu a nechte vychladnout. Pr\u00e1v\u011b tento nezbytn\u00fd krok rozhoduje o tom, zda bude sma\u017een\u00e1 r\u00fd\u017ee opravdu skv\u011bl\u00e1! \n\n\n\n\n\n\tOmurice - Japonsk\u00e1 omeleta s r\u00fd\u017e\u00ed\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tNa sma\u017eenou r\u00fd\u017ei s ke\u010dupem0.5 cibule (nakr\u00e1jen\u00e1 najemno)1 horn\u00ed ku\u0159ec\u00ed stehno (vykost\u011bn\u00e9 a nakr\u00e1jen\u00e9 na mal\u00e9 kousky)1 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed2 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 najemno)1 \u0161petka soli1 \u0161petka \u010dern\u00e9ho pep\u0159e2 porce r\u00fd\u017ee na sushi (uva\u0159en\u00e9 den p\u0159edem. p\u0159ibli\u017en\u011b 300g)1 l\u017e\u00edce ke\u010dupu (a dal\u0161\u00ed na ozdoben\u00ed)1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka \u00fast\u0159icov\u00e9 om\u00e1\u010dkyNa omelety2 vejce2 l\u017e\u00edce ml\u00e9ka (rozd\u011blen\u00e9 na dv\u011b \u010d\u00e1sti)2 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed (rozd\u011blen\u00e9 na dv\u011b \u010d\u00e1sti)6 l\u017eic \u010dedaru  (nastrouhan\u00e9ho)\t\n\t\n\t\tP\u0159\u00edprava sma\u017een\u00e9 r\u00fd\u017ee s ke\u010dupemNa p\u00e1nvi rozeh\u0159ejte olej na st\u0159edn\u00edm plameni a orestujte cibuli dom\u011bkka.P\u0159idejte ku\u0159ec\u00ed maso a op\u00e9kejte, dokud u\u017e nebude r\u016f\u017eov\u00e9.P\u0159idejte jarn\u00ed cibulku a dochu\u0165te pep\u0159em a sol\u00edP\u0159idejte uva\u0159enou r\u00fd\u017ei. Hrudky rozd\u011blte na men\u0161\u00ed kousky.P\u0159idejte ke\u010dup, \u00fast\u0159icovou om\u00e1\u010dku a sv\u011btlou s\u00f3jovou om\u00e1\u010dku a d\u016fkladn\u011b prom\u00edchejte. Sma\u017eenou r\u00fd\u017ei odlo\u017ete na tal\u00ed\u0159 a p\u00e1nev opl\u00e1chn\u011bte\/osu\u0161teP\u0159\u00edprava omuriceOmurice p\u0159ipravujte po jedn\u00e9 porci. V mal\u00e9 misce roz\u0161lehejte 1 vejce a 1 l\u017e\u00edci ml\u00e9ka.Na p\u00e1nvi rozeh\u0159ejte olej na st\u0159edn\u011b siln\u00e9m plameni. Rozlijte ho tak, aby pokr\u00fdval cel\u00e9 dno p\u00e1nve.Jakmile je p\u00e1nev hork\u00e1, vlijte vaje\u010dnou sm\u011bs a nakl\u00e1n\u011bn\u00edm p\u00e1nve ji rozlijte po cel\u00e9m dn\u011b. Op\u00e9kejte, dokud vejce zespodu neztuhne, ale naho\u0159e z\u016fstane m\u011bkk\u00e9. Ztlumte na st\u0159edn\u011b m\u00edrn\u00fd plamen.Navrch nasypte jednu porci strouhan\u00e9ho s\u00fdra a doprost\u0159ed omelety p\u0159idejte 1 porci sma\u017een\u00e9 r\u00fd\u017ee s ke\u010dupem.Pomoc\u00ed obrace\u010dky p\u0159ehn\u011bte ob\u011b strany omelety ke st\u0159edu tak, aby zakryly sma\u017eenou r\u00fd\u017ei. Opatrn\u011b posu\u0148te omurice k okraji p\u00e1nve.V jedn\u00e9 ruce dr\u017ete tal\u00ed\u0159 a ve druh\u00e9 p\u00e1nev. P\u00e1nev p\u0159eklopte tak, aby omurice sklouzlo na tal\u00ed\u0159 spojem dol\u016f.Je\u0161t\u011b tepl\u00e9 omurice p\u0159ikryjte pap\u00edrovou ut\u011brkou a rukama vytvarujte do prot\u00e1hl\u00e9ho ov\u00e1lu (podobn\u00e9ho m\u00ed\u010di na americk\u00fd fotbal nebo ragby). Stejn\u00fdm zp\u016fsobem p\u0159ipravte dal\u0161\u00ed omurice.Pod\u00e1v\u00e1n\u00edNavrch nakreslete ke\u010dupem ozdobnou klikatou \u010d\u00e1ru a vychutnejte si hotov\u00e9 j\u00eddlo.\t\n\t\n\t\tNa chutnou sma\u017eenou r\u00fd\u017ei m\u016f\u017eete pou\u017e\u00edt olej s neutr\u00e1ln\u00ed chut\u00ed, ale pro je\u0161t\u011b bohat\u0161\u00ed chu\u0165 doporu\u010duji \u017eivo\u010di\u0161n\u00fd tuk, kachn\u00ed s\u00e1dlo, hov\u011bz\u00ed l\u016fj nebo vep\u0159ov\u00e9 s\u00e1dlo. \u00dasp\u011bch zaru\u010den, sma\u017een\u00e1 r\u00fd\u017ee bude je\u0161t\u011b lep\u0161\u00ed.\u00a0\n\t\n\t\n\t\tPlat principalJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nJako z\u00e1klad tohoto receptu jsem pou\u017eil recept z anglicky psan\u00e9ho blogu \u201eJust One Cookbook\u201c. Upravil jsem zeleninu v r\u00fd\u017ei i slo\u017een\u00ed om\u00e1\u010dky.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197808","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=197808"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197808\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/15664"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}