{"id":197861,"title":"Tebasaki, ku\u0159ec\u00ed k\u0159\u00eddla ve stylu Nagoji","modified":"2026-10-31T17:28:01+01:00","plain":"Tato japonsk\u00e1 ku\u0159ec\u00ed k\u0159id\u00e9lka, dvakr\u00e1t sma\u017een\u00e1, pot\u0159en\u00e1 glazurou ze s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu a posypan\u00e1 sezamem, maj\u00ed neuv\u011b\u0159iteln\u011b k\u0159upavou k\u016f\u017ei\u010dku a n\u00e1vykovou sladkoslanou chu\u0165.\n\n\n\nPrvn\u00ed sousto zak\u0159upe: tenk\u00e1, pr\u016fsvitn\u00e1 ku\u0159ec\u00ed k\u016f\u017ei\u010dka povol\u00ed. Uvoln\u00ed \u0161\u0165\u00e1vu s v\u016fn\u00ed s\u00f3jov\u00e9ho karamelu, kterou vz\u00e1p\u011bt\u00ed vyst\u0159\u00edd\u00e1 ostr\u00fd pep\u0159ov\u00fd t\u00f3n. Tahle nespoutan\u00e1 trojice, k\u0159upavost, sladkoslan\u00e1 chu\u0165 a pikantnost, je tak neodolateln\u00e1, \u017ee si z n\u00ed cel\u00e9 m\u011bsto ud\u011blalo sv\u016fj kulin\u00e1\u0159sk\u00fd pozn\u00e1vac\u00ed znak. \n\n\n\nP\u0159\u00edb\u011bh za\u010d\u00edn\u00e1 v roce 1963, kdy Kenk\u014d Otsubo, majitel izakayi Furaibo v Nagoji, zjist\u00ed, \u017ee mu do\u0161ly p\u016flky ku\u0159at, kter\u00e9 obvykle pot\u00edral svou tajnou om\u00e1\u010dkou tare. Aby zachr\u00e1nil provoz, hod\u00ed do rozp\u00e1len\u00e9ho oleje kousky k\u0159\u00eddel, tehdy pova\u017eovan\u00e9 za kuchy\u0148sk\u00fd odpad, pot\u0159e je stejnou glazurou ze s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu a ihned je pod\u00e1v\u00e1. Host\u00e9 vyprazd\u0148uj\u00ed tal\u00ed\u0159e rychleji, ne\u017e je obsluha sta\u010d\u00ed plnit. \n\n\n\nDal\u0161\u00ed j\u00eddlo, kter\u00e9 v Nagoji zah\u0159eje: miso nikomi udon, pod\u00e1van\u00fd vrouc\u00ed v mal\u00e9m hrnci\n\n\n\nZe dne na den se tebasaki z nouzov\u00e9ho \u0159e\u0161en\u00ed prom\u011bn\u00ed ve specialitu podniku a brzy se p\u0159idaj\u00ed k miso-katsu a hitsumabushi mezi nejproslulej\u0161\u00ed pokrmy \u201eNagoya meshi\u201c. O osmn\u00e1ct let pozd\u011bji, v roce 1981, p\u0159id\u00e1 \u0159et\u011bzec Sekai no Yamachan dal\u0161\u00ed d\u00e1vku pep\u0159e: tehdy vznikl\u00e9 p\u0159\u00e1telsk\u00e9 soupe\u0159en\u00ed dodnes rozd\u011bluje hosty u barov\u00fdch pult\u016f po cel\u00e9m Japonsku.\n\n\n\nD\u00e1te si trochu miso katsu?\n\n\n\nCo d\u011bl\u00e1 tebasaki-karaage prav\u00fdmi tebasaki-karaage?\n\n\n\nPomineme-li v\u0161echny p\u0159\u00edb\u011bhy, prav\u00e1 tebasaki stoj\u00ed na t\u0159ech nem\u011bnn\u00fdch pravidlech. Za prv\u00e9, ku\u0159e se nemarinuje ani neobaluje: mal\u00e1 k\u0159id\u00e9lka o hmotnosti 30 a\u017e 35 g putuj\u00ed neobalen\u00e1 do frit\u00e9zy, vych\u00e1zej\u00ed z n\u00ed je\u0161t\u011b bled\u00e1, odpo\u010dinou si a pak se pono\u0159\u00ed znovu, aby druh\u00e9 sma\u017een\u00ed vytvo\u0159ilo neoby\u010dejn\u011b k\u0159upavou k\u016f\u017ei\u010dku. \n\n\n\nZa druh\u00e9, je\u0161t\u011b prskaj\u00edc\u00ed k\u0159id\u00e9lka se \u0161t\u011btcem pot\u00edraj\u00ed lesklou om\u00e1\u010dkou tare ze s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu, sak\u00e9 a trochy cukru, n\u011bkdy dochucenou \u010desnekem nebo z\u00e1zvorem. Za t\u0159et\u00ed, ne\u017e glazura zatuhne, kucha\u0159 k\u0159id\u00e9lka zasype lavinou jemn\u011b mlet\u00e9ho pep\u0159e; v klasick\u00e9 verzi se k n\u011bmu p\u0159id\u00e1vaj\u00ed sezamov\u00e1 sem\u00ednka, kter\u00e1 p\u0159ilnou k lepkav\u00e9mu povrchu, tak\u017ee ka\u017ed\u00e9 sousto za\u010d\u00edn\u00e1 v\u016fn\u00ed a kon\u010d\u00ed pal\u010divost\u00ed.\n\n\n\nSuroviny na k\u0159id\u00e9lka tebasaki\n\n\n\nP\u0159i pro\u010d\u00edt\u00e1n\u00ed kulin\u00e1\u0159sk\u00fdch f\u00f3r naraz\u00edte na rozd\u011blenou komunitu: p\u0159\u00edznivci p\u0159\u00edstupu \u201ea\u017e mi z toho brn\u00ed rty\u201c se p\u0159ou s t\u011bmi, kdo \u017e\u00e1daj\u00ed v\u00edce sladkosti a m\u00e9n\u011b pep\u0159ov\u00e9 pal\u010divosti. Purist\u00e9 se bou\u0159\u00ed proti zkratk\u00e1m (k\u0159id\u00e9lk\u016fm pe\u010den\u00fdm v troub\u011b, siln\u00fdm vrstv\u00e1m obalu nebo om\u00e1\u010dk\u00e1m ochucen\u00fdm misem), kter\u00e9 pova\u017euj\u00ed za kac\u00ed\u0159stv\u00ed. \n\n\n\nFuraibo proti Yamachanu: dva pil\u00ed\u0159e, dv\u011b osobnosti\n\n\n\nVe Furaibo pou\u017e\u00edvaj\u00ed jen st\u0159edn\u00ed \u010d\u00e1st k\u0159\u00eddla: sma\u017e\u00ed ji bez p\u0159\u00edkras, pot\u00edraj\u00ed slad\u0161\u00ed glazurou a pak dochucuj\u00ed b\u00edl\u00fdm pep\u0159em a pra\u017een\u00fdm sezamem, kter\u00e9 j\u00ed dod\u00e1vaj\u00ed jemn\u00fd o\u0159\u00ed\u0161kov\u00fd n\u00e1dech. \n\n\n\nYamachan naopak ponech\u00e1v\u00e1 i \u0161pi\u010dky, k\u0159id\u00e9lka lehce popr\u00e1\u0161\u00ed bramborov\u00fdm \u0161krobem pro v\u011bt\u0161\u00ed k\u0159upavost, nanese su\u0161\u0161\u00ed a m\u00e9n\u011b sladkou glazuru a nakonec je zasype svou tajemnou \u201ep\u0159\u00edzra\u010dnou\u201c sm\u011bs\u00ed pep\u0159\u016f, v n\u00ed\u017e se \u00fadajn\u011b m\u00eds\u00ed \u010dern\u00fd a b\u00edl\u00fd pep\u0159 s pikantn\u00edm sansh\u014d, bez jedin\u00e9ho zrnka sezamu. Jin\u00e1 atmosf\u00e9ra, stejn\u00e1 p\u0159ik\u00e1z\u00e1n\u00ed: dvoj\u00ed sma\u017een\u00ed, glazura ze s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu, z\u00e1plava pep\u0159e.\n\n\n\nKu\u0159e karaage je dal\u0161\u00edm klenotem mezi japonsk\u00fdmi sma\u017een\u00fdmi ku\u0159ec\u00edmi pokrmy\n\n\n\nRitu\u00e1ly izakayi a region\u00e1ln\u00ed hrdost\n\n\n\nV zakou\u0159en\u00fdch hosp\u016fdk\u00e1ch v uli\u010dk\u00e1ch Nagoji p\u0159ist\u00e1v\u00e1 na stole tal\u00ed\u0159 tebasaki uspo\u0159\u00e1dan\u00fdch do v\u011bj\u00ed\u0159e, k\u016f\u017e\u00ed dol\u016f, s hrom\u00e1dkou jemn\u011b nakrouhan\u00e9ho zel\u00ed, kter\u00e9 m\u00e1 osv\u011b\u017eit chu\u0165ov\u00e9 poh\u00e1rky a ot\u0159\u00edt lepkav\u00e9 prsty. \u0160tamgasti pak jedin\u00fdm pohybem p\u0159edvedou trik s kost\u00ed: pooto\u010d\u00ed, st\u00e1hnou a maso se odd\u011bl\u00ed vcelku. \n\n\n\nStejn\u00e1 sc\u00e9na u baru v Madridu, tentokr\u00e1t s patatas bravas\n\n\n\nZb\u00fdv\u00e1 ol\u00edznout glazuru z prst\u016f, proto\u017ee, jak s nad\u0161en\u00edm p\u0159ipom\u00edn\u00e1 obsluha, \u201echu\u0165 m\u00e1te i na prstech\u201c. Ka\u017ed\u00e9 k\u0159id\u00e9lko se zap\u00edj\u00ed dou\u0161kem nap\u011bn\u011bn\u00e9ho piva nebo n\u00e1poje lemon sour, citronov\u00e9ho koktejlu s n\u00edzk\u00fdm obsahem alkoholu. M\u011bsto ka\u017edoro\u010dn\u011b po\u0159\u00e1d\u00e1 \u201eTebasaki Summit\u201c, festival v\u011bnovan\u00fd ku\u0159ec\u00edm k\u0159id\u00e9lk\u016fm, jeho\u017e datum se rok od roku li\u0161\u00ed: des\u00edtky st\u00e1nk\u016f tu soupe\u0159\u00ed o sl\u00e1vu a ve\u010dern\u00ed vzduch von\u00ed s\u00f3jov\u00fdm karamelem a sma\u017eenou k\u016f\u017ei\u010dkou.\n\n\n\n\n\n\tAutentick\u00e9 tebasaki z Nagoji\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t10 ku\u0159ec\u00edch k\u0159\u00eddel (pou\u017eijte pouze ploch\u00e9 st\u0159edn\u00ed \u010d\u00e1sti men\u0161\u00edch k\u0159\u00eddel)1 l\u017e\u00edce b\u00edl\u00fdch sezamov\u00fdch sem\u00ednekjemn\u00e1 s\u016fl a \u010dern\u00fd pep\u0159 (\u010derstv\u011b mlet\u00e9, podle chuti)K pod\u00e1v\u00e1n\u00edzel\u00ed (nastrouhan\u00e9)petr\u017eelov\u00e1 na\u0165okurkaSladk\u00e1 s\u00f3jov\u00e1 glazura3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce sak\u00e92 l\u017e\u00edce mirinu1 l\u017e\u00edce cukru0.5 l\u017ei\u010dky z\u00e1zvoru (nastrouhan\u00e9ho)0.5 l\u017ei\u010dky \u010desneku (nastrouhan\u00e9ho)\t\n\t\n\t\tP\u0159\u00edprava k\u0159\u00eddelOd\u0159\u00edzn\u011bte \u0161pi\u010dky k\u0159\u00eddel a u st\u0159edn\u011b velk\u00fdch k\u0159\u00eddel ud\u011blejte pod\u00e9ln\u00fd z\u00e1\u0159ez pod\u00e9l kosti.GlazuraV\u0161echny suroviny na glazuru krom\u011b cukru dejte do mal\u00e9ho rendl\u00edku spolu s odlo\u017een\u00fdmi \u0161pi\u010dkami k\u0159\u00eddel.Nechte m\u00edrn\u011b probubl\u00e1vat, vyjm\u011bte \u0161pi\u010dky k\u0159\u00eddel a pot\u00e9 vm\u00edchejte cukr, dokud se zcela nerozpust\u00ed; lze pou\u017e\u00edt i mikrovlnnou troubu na 4 a\u017e 5 minut.Sma\u017een\u00edPrvn\u00ed sma\u017een\u00ed: rozeh\u0159ejte olej na 140-150 \u00b0C a k\u0159\u00eddla pomalu sma\u017ete, dokud se neodpa\u0159\u00ed vlhkost a nebudou vypadat t\u00e9m\u011b\u0159 p\u0159esma\u017een\u00e1.Druh\u00e9 sma\u017een\u00ed: zah\u0159ejte olej na 180 \u00b0C a k\u0159\u00eddla znovu sma\u017ete, dokud nebude k\u016f\u017ee k\u0159upav\u00e1 a kr\u00e1sn\u011b zlatav\u00e1.Je\u0161t\u011b hork\u00e1 k\u0159\u00eddla pot\u0159ete z obou stran tenkou vrstvou glazury, bohat\u011b posypte sezamov\u00fdmi sem\u00ednky a pot\u00e9 lehce osolte a opep\u0159ete.Pod\u00e1v\u00e1n\u00edK\u0159\u00eddla \u00fahledn\u011b naaran\u017eujte a pod\u00e1vejte se zel\u00edm a petr\u017eelovou nat\u00ed vedle.\t\n\t\n\t\tFuraib\u014d je podnik otev\u0159en\u00fd v roce 1963, kde vzniklo \u201etebasaki kara-age\u201c; jeho typick\u00fdmi znaky jsou sma\u017een\u00ed bez obalu, slad\u0161\u00ed glazura ze s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu, spousta sezamu a velmi k\u0159upav\u00e1 k\u016f\u017ee d\u00edky dlouh\u00e9mu dvoj\u00edmu sma\u017een\u00ed.\nK\u0159\u00eddla rad\u011bji pot\u00edrejte, ne\u017e abyste je nam\u00e1\u010deli: p\u0159\u00edli\u0161 mnoho om\u00e1\u010dky by je rozmo\u010dilo; pokud zvy\u0161ujete mno\u017estv\u00ed surovin, p\u0159ipravte 1,5\u00d7 v\u00edce glazury, ale st\u00e1le nan\u00e1\u0161ejte jen tenkou vrstvu.\n\t\n\t\n\t\tEntr\u00e9e, Plat principalJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Od karaage k \u010d\u00ednsk\u00e9 kuchyni: tebasaki z Nagoji \u2013 Gastronomy.town (japonsky)\u2022 Tebasaki \u2013 ku\u0159ec\u00ed k\u0159id\u00e9lka \u2013 Food in Japan (anglicky)\u2022 Sma\u017een\u00e1 ku\u0159ec\u00ed k\u0159id\u00e9lka po nagojsku \u2013 RecipeTin Japan (anglicky)\u2022 Napodobenina origin\u00e1lu! P\u016fvodn\u00ed tebasaki karaage z Furaibo \u2013 Cookpad (japonsky)\u2022 Tebasaki: Furaibo proti Yamachanu. Co si mysl\u00edte? \u2013 Reddit (anglicky)\u2022 Neuv\u011b\u0159iteln\u011b n\u00e1vykov\u00e1 tebasaki v Sekai no Yamachan: co do nich d\u00e1vaj\u00ed? \u2013 Reddit (anglicky)\u2022 Napodobte Sekai no Yamachan! \u2013 Ameblo (japonsky)\u2022 Sekai no Yamachan (hlavn\u00ed pobo\u010dka) \u2013 jedna z nejobl\u00edben\u011bj\u0161\u00edch restaurac\u00ed s tebasaki v Nagoji \u2013 Shiro Ang (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197861","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=197861"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197861\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/49643"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}