{"id":197899,"title":"Daigaku-imo, karamelizovan\u00e9 bat\u00e1ty","modified":"2026-10-31T17:29:01+01:00","plain":"Dvakr\u00e1t sma\u017een\u00e9 japonsk\u00e9 bat\u00e1ty obalen\u00e9 v sirupu s mirinem a s\u00f3jovou om\u00e1\u010dkou a posypan\u00e9 \u010dern\u00fdm sezamem, neodolateln\u011b k\u0159upav\u00e9 na povrchu a m\u011bkk\u00e9 uvnit\u0159.\n\n\n\nV tepl\u00e9m sv\u011btle st\u00e1nk\u016f se lesknou velk\u00e9 m\u011bs\u00ed\u010dky bat\u00e1t\u016f pod jantarovou glazurou. Tenk\u00e1 krusti\u010dka s jasn\u00fdm k\u0159upnut\u00edm povol\u00ed. Z rozlomen\u00e9 m\u011bkk\u00e9 du\u017einy s chut\u00ed ka\u0161tan\u016f a medov\u00fdm n\u00e1dechem stoup\u00e1 obl\u00e1\u010dek p\u00e1ry. \n\n\n\nOkraje pokr\u00fdv\u00e1 lepkav\u00e1, ale vl\u00e1\u010dn\u00e1 poleva. V ka\u017ed\u00e9m soustu se jemn\u00e9 k\u0159upnut\u00ed snoub\u00ed s o\u0159\u00ed\u0161kov\u00fdm t\u00f3nem pra\u017een\u00e9ho \u010dern\u00e9ho sezamu. Podle roz\u0161\u00ed\u0159en\u00e9ho vypr\u00e1v\u011bn\u00ed o p\u016fvodu t\u00e9to pochoutky ji za\u010dal prod\u00e1vat prodejce jm\u00e9nem Mikawaya pobl\u00ed\u017e Akamonu (\u010cerven\u00e9 br\u00e1ny) Tokijsk\u00e9 univerzity a mezi lidmi ji proslavili studenti. \n\n\n\nDnes m\u00e1 daigaku\u2011imo sv\u00e9 m\u00edsto na festivalech (vedle okonomiyaki nebo yakisoba), v suter\u00e9nn\u00edch odd\u011blen\u00edch lah\u016fdek obchodn\u00edch dom\u016f, kde jsou obl\u00edben\u00e9 i katsu sando a tamago sando, i v dom\u00e1c\u00edch kuchyn\u00edch. \n\n\n\nCo je daigaku-imo?\n\n\n\nDaigaku\u2011imo (\u5927\u5b66\u828b), doslova \u201euniverzitn\u00ed brambory\u201c, vd\u011b\u010d\u00ed za sv\u016fj n\u00e1zev studentsk\u00e9mu \u017eivotu na za\u010d\u00e1tku 20.\u00a0stolet\u00ed v okol\u00ed Akamonu (\u010cerven\u00e9 br\u00e1ny) Tokijsk\u00e9 univerzity, kde v\u00fd\u017eivn\u00e9 a cenov\u011b dostupn\u00e9 sladkosti dod\u00e1valy student\u016fm energii mezi p\u0159edn\u00e1\u0161kami. \n\n\n\nZ\u00e1kladem pokrmu jsou japonsk\u00e9 bat\u00e1ty nakr\u00e1jen\u00e9 na nepravideln\u00e9 kousky i se slupkou. Usma\u017e\u00ed se, pot\u00e9 se obal\u00ed v leskl\u00e9m cukrov\u00e9m sirupu a nakonec posypou pra\u017een\u00fdm \u010dern\u00fdm sezamem. Pod\u00e1vaj\u00ed se p\u0159i pokojov\u00e9 teplot\u011b nebo m\u00edrn\u011b vla\u017en\u00e9 (podobn\u011b jako mitarashi dango nebo zaru soba).\n\n\n\nSlavn\u00e9 mitarashi dango\n\n\n\nV autentick\u00fdch verz\u00edch se pou\u017e\u00edvaj\u00ed odr\u016fdy bat\u00e1t\u016f satsumaimo, jako jsou Naruto Kintoki nebo Beniazuma, kter\u00e9 maj\u00ed nad\u00fdchanou a sladkou du\u017einu. Sirup je jednoduch\u00fd: cukr a trocha vody s nepatrn\u00fdm mno\u017estv\u00edm s\u00f3jov\u00e9 om\u00e1\u010dky. Samoz\u0159ejm\u011b pou\u017eijte to, co m\u00e1te po ruce, ale v\u011b\u0159te mi, \u017ee s t\u011bmito odr\u016fdami je v\u00fdsledek opravdu jin\u00fd.\n\n\n\nVoliteln\u011b lze p\u0159idat mirin nebo \u0161krobov\u00fd \u010di sladov\u00fd sirup (mizuame), kter\u00e9 dodaj\u00ed lesk a stabilitu. Ide\u00e1ln\u00ed v\u00fdsledek je \u201ek\u0159upav\u00fd na povrchu, m\u011bkk\u00fd uvnit\u0159\u201c, s tenkou a rovnom\u011brnou polevou, kter\u00e1 p\u0159ilne, ale nen\u00ed l\u00e1mav\u00e1. \n\n\n\nStejn\u011b v\u00fdmluvn\u00e9 je i to, co do receptu nepat\u0159\u00ed: \u017e\u00e1dn\u00e9 obalov\u00e1n\u00ed p\u0159ed sma\u017een\u00edm, \u017e\u00e1dn\u00e9 m\u00e1slo ani v\u00fdrazn\u00e9 ko\u0159en\u00ed. V Kant\u00f3 z\u016fst\u00e1v\u00e1 poleva m\u00edrn\u011b lepkav\u00e1 a vl\u00e1\u010dn\u00e1 a sezam se sype navrch; v Kansai m\u00e1 p\u0159\u00edbuzn\u00e1 pochoutka \u201eCh\u016bka poteito\u201c (slovo \u201ech\u016bka\u201c odkazuje na \u010d\u00ednsko\u2011japonsk\u00e9 pokrmy, jako je tantanmen) sp\u00ed\u0161e pevn\u011bj\u0161\u00ed karamelovou krustu. Tyto rozd\u00edly vysv\u011btluje historie \u0161\u00ed\u0159en\u00ed pokrmu.\n\n\n\nM\u016fj recept na tantanmen\n\n\n\nP\u016fvod daigaku-imo\n\n\n\nV\u011bt\u0161ina tokijsk\u00fdch vypr\u00e1v\u011bn\u00ed odkazuje na obdob\u00ed Tai\u0161\u00f3\u2013po\u010d\u00e1tek obdob\u00ed \u0160\u00f3wa (l\u00e9ta 1910\u20131930), kdy se pobl\u00ed\u017e Akamonu Tokijsk\u00e9 univerzity usadil prodejce jm\u00e9nem Mikawaya a za\u010dal prod\u00e1vat sma\u017een\u00e9 kousky bat\u00e1t\u016f obalen\u00e9 v cukrov\u00e9m sirupu. \n\n\n\nTato levn\u00e1, hork\u00e1 a vydatn\u00e1 sva\u010dinka se stala symbolem studentsk\u00e9ho \u017eivota, kter\u00fd dal pokrmu jm\u00e9no. Prvotn\u00edm impulzem byl nejsp\u00ed\u0161 recept na kandovan\u00e9 bat\u00e1ty zve\u0159ejn\u011bn\u00fd v \u010d\u00ednsk\u00e9 kucha\u0159ce z roku 1912 (sma\u017een\u00e9 na s\u00e1dle a n\u00e1sledn\u011b zvolna va\u0159en\u00e9 v cukru, p\u016fvodn\u011b bez sezamu), kter\u00fd si Japonsko upravilo a prom\u011bnilo v n\u00e1rodn\u00ed klasiku.\n\n\n\nPochoutka je neodmysliteln\u011b spjat\u00e1 s Kant\u00f3. V Asakuse prod\u00e1v\u00e1 Chibaya dodnes m\u011bs\u00ed\u010dky s k\u0159upav\u00fdmi hranami a velmi sladkou polevou, kter\u00e9 b\u00fdvaj\u00ed vyprodan\u00e9 u\u017e dopoledne; Aji no Ry\u014dsabur\u014d ve \u010dtvrti Tait\u00f3 pokra\u010duje ve stylu Mikawaya u\u017e ve t\u0159et\u00ed generaci. \n\n\n\nPokrm ale ne\u017eije jen v nostalgick\u00fdch obch\u016fdc\u00edch: je klasikou dom\u00e1c\u00ed kuchyn\u011b (stejn\u011b jako katsudon, oyakodon nebo butadon), ob\u010das se objevuje na j\u00eddeln\u00ed\u010dku \u0161koln\u00edch j\u00eddelen (kde se pod\u00e1v\u00e1 tak\u00e9 japonsk\u00e9 kari, katsu curry nebo omurice) a v Ibaraki, kde se bat\u00e1ty hojn\u011b p\u011bstuj\u00ed, slou\u017e\u00ed dokonce jako p\u0159\u00edloha. \n\n\n\nDal\u0161\u00ed pouli\u010dn\u00ed sladkost: melon pan, kter\u00fd se v japonsk\u00fdch pek\u00e1rn\u00e1ch prod\u00e1v\u00e1 tepl\u00fd\n\n\n\nV Kansai si p\u0159\u00edbuzn\u00e9 \u201eCh\u016bka poteito\u201c zachov\u00e1v\u00e1 v\u00edce z \u010d\u00ednsk\u00e9ho pojet\u00ed a d\u00e1v\u00e1 p\u0159ednost siln\u011bj\u0161\u00ed vrstv\u011b karamelu, kter\u00e1 tuhne v l\u00e1mavou krustu. Autenti\u010dnost zkr\u00e1tka spo\u010d\u00edv\u00e1 i v surovin\u00e1ch a zvolen\u00fdch postupech, nejen v p\u0159\u00edb\u011bz\u00edch o p\u016fvodu.\n\n\n\nHlavn\u00ed suroviny na daigaku-imo\n\n\n\n\n\n\n\n\nJaponsk\u00e9 bat\u00e1ty (satsumaimo): Odr\u016fdy jako Naruto Kintoki nebo Beniazuma maj\u00ed po tepeln\u00e9 \u00faprav\u011b m\u011bkkou a sladkou du\u017einu. \u010cervenofialov\u00e1 slupka se ponech\u00e1v\u00e1 kv\u016fli v\u016fni, barevn\u00e9mu kontrastu i tomu, aby kousky dr\u017eely tvar.\n\n\n\nNeutr\u00e1ln\u00ed olej na sma\u017een\u00ed: Tuk s neutr\u00e1ln\u00ed chut\u00ed, kter\u00fd sn\u00e1\u0161\u00ed vysok\u00e9 teploty a vytvo\u0159\u00ed k\u0159upav\u00fd povrch, ani\u017e by p\u0159ekryl jemnou sladkost bat\u00e1t\u016f; tradi\u010dn\u011b se pou\u017e\u00edvaj\u00ed lehk\u00e9 rostlinn\u00e9 oleje.\n\n\n\nCukr: Z\u00e1klad polevy, zah\u0159\u00edvan\u00fd do sv\u011btle a\u017e st\u0159edn\u011b jantarov\u00e9ho odst\u00ednu pro jemnou ho\u0159kost a lesk; \u010d\u00e1ste\u010dn\u011b rafinovan\u00fd cukr sanont\u014d dod\u00e1v\u00e1 pln\u011bj\u0161\u00ed chu\u0165, kterou najdete i v dorayaki.\n\n\n\nVoda: Rozpou\u0161t\u00ed cukr a pom\u00e1h\u00e1 \u0159\u00eddit karamelizaci, aby sirup vytvo\u0159il tenkou, stejnom\u011brnou vrstvu m\u00edsto hrudek.\n\n\n\nMizuame (\u0161krobov\u00fd\/sladov\u00fd sirup), voliteln\u011b: Dod\u00e1v\u00e1 pr\u016fzra\u010dnost a omezuje vznik zrnit\u00fdch krystalk\u016f, \u010d\u00edm\u017e podtrhuje charakteristick\u00fd sklovit\u00fd lesk.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka (jen nepatrn\u00e9 mno\u017estv\u00ed): Nen\u00e1padn\u00e9 dochucen\u00ed, kter\u00e9 zv\u00fdrazn\u00ed sladkost, ani\u017e by p\u0159evl\u00e1dlo; v chuti m\u00e1 b\u00fdt zn\u00e1t rovnov\u00e1ha, nikoli s\u00f3ja.\n\n\n\nMirin, voliteln\u011b: Dod\u00e1v\u00e1 lesk, jemnou v\u016fni a lahodnou sladkost v duchu tradi\u010dn\u00edch sladkost\u00ed wagashi.\n\n\n\nOcet nebo citronov\u00e1 \u0161\u0165\u00e1va, voliteln\u011b: N\u011bkolik kapek kysel\u00e9 slo\u017eky pom\u00e1h\u00e1 udr\u017eet sirup vl\u00e1\u010dn\u00fd a br\u00e1n\u00ed vzniku l\u00e1mav\u00e9 krusty.\n\n\n\n\u010cern\u00e1 sezamov\u00e1 sem\u00ednka (pra\u017een\u00e1): Typick\u00fd znak Kant\u00f3: o\u0159\u00ed\u0161kov\u00e1 v\u016fn\u011b, jemn\u00e9 k\u0159upnut\u00ed a v\u00fdrazn\u00fd kontrast s jantarov\u00fdmi bat\u00e1ty; podobn\u011b jako v om\u00e1\u010dce goma dare.\n\n\n\nS\u016fl (\u0161petka, voliteln\u011b): Z\u00e1v\u011bre\u010dn\u00e9 dochucen\u00ed, kter\u00e9 probud\u00ed a zv\u00fdrazn\u00ed sladkost, ani\u017e by pokrm chutnal slan\u011b.\n\n\n\n\nRegion\u00e1ln\u00ed podoby \n\n\n\nV Tokiu a ve zbytku Kant\u00f3 dost\u00e1v\u00e1 daigaku\u2011imo o n\u011bco tekut\u011bj\u0161\u00ed a lepkav\u011bj\u0161\u00ed polevu a posyp z \u010dern\u00e9ho sezamu. \n\n\n\n\u201eCh\u016bka poteito\u201c z Kansai m\u00e1 bl\u00ed\u017ee ke sv\u00fdm \u010d\u00ednsk\u00fdm ko\u0159en\u016fm v kandovan\u00fdch sladkostech a s\u00e1z\u00ed na tvrd\u00fd, k\u0159upav\u00fd karamel. Zast\u00e1nci tradice zd\u016fraz\u0148uj\u00ed jasn\u00e9 znaky: kousky sma\u017een\u00e9 bez obalov\u00e1n\u00ed, polevu p\u0159ev\u00e1\u017en\u011b z cukru s trochou s\u00f3jov\u00e9 om\u00e1\u010dky, voliteln\u011b mirin nebo mizuame pro lesk a na z\u00e1v\u011br sezam. \n\n\n\nDaigaku\u2011imo se j\u00ed vla\u017en\u00e9 nebo p\u0159i pokojov\u00e9 teplot\u011b. Po obalen\u00ed rozlo\u017ete kousky od sebe a sn\u011bzte je brzy, aby se neslepily.\n\n\n\nAutenti\u010dnost spo\u010d\u00edv\u00e1 v postupu: mnoz\u00ed kucha\u0159i doporu\u010duj\u00ed dvoj\u00ed sma\u017een\u00ed pro kontrast k\u0159upav\u00e9 krusty a nad\u00fdchan\u00e9ho st\u0159edu a do sirupu p\u0159id\u00e1vaj\u00ed n\u011bkolik kapek kysel\u00e9 slo\u017eky, aby z\u016fstal vl\u00e1\u010dn\u00fd. \n\n\n\nDvoj\u00ed sma\u017een\u00ed funguje i ve \u0161pan\u011blsk\u00e9 kuchyni, u patatas bravas\n\n\n\nZast\u00e1nci tradice maj\u00ed za to, \u017ee modern\u00ed zkratky (vynech\u00e1n\u00ed s\u00f3jov\u00e9 om\u00e1\u010dky \u010di mirinu nebo p\u0159\u00edli\u0161n\u00e9 spol\u00e9h\u00e1n\u00ed na med \u010di kuku\u0159i\u010dn\u00fd sirup) ochuzuj\u00ed typickou sladkoslanou rovnov\u00e1hu. Od zaveden\u00fdch podnik\u016f v Asakuse po \u0161koln\u00ed j\u00eddelny jde o st\u00e1le \u017eivou klasiku (podobn\u011b jako mochi): na pap\u00ed\u0159e je jednoduch\u00e1, ale vyv\u00e1\u017een\u00e1 poleva a spr\u00e1vn\u00e9 na\u010dasov\u00e1n\u00ed prov\u011b\u0159\u00ed kucha\u0159ovu zru\u010dnost.\n\n\n\n\n\n\tAutentick\u00e9 daigaku-imo - Karamelizovan\u00e9 bat\u00e1ty\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g japonsk\u00fdch bat\u00e1t\u016f (p\u0159ibli\u017en\u011b 2 kusy, se \u017elutou du\u017einou)rostlinn\u00fd olej (na sma\u017een\u00ed (vrstva 2\u20133 cm v p\u00e1nvi))40 g cukru1 l\u017e\u00edce mirinu2 l\u017ei\u010dky sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce vody2 l\u017e\u00edce \u010dern\u00fdch sezamov\u00fdch sem\u00ednek (opra\u017een\u00fdch)\t\n\t\n\t\tP\u0159\u00edprava bat\u00e1t\u016fBat\u00e1ty (se slupkou) nakr\u00e1jejte na nepravideln\u00e9 kousky.Kousky namo\u010dte na 5 minut do vody, pot\u00e9 je nechte okapat v cedn\u00edku a d\u016fkladn\u011b osu\u0161te, abyste odstranili vlhkost.Dvoj\u00ed sma\u017een\u00edDo hlubok\u00e9 p\u00e1nve nalijte rostlinn\u00fd olej do v\u00fd\u0161ky 2\u20133 cm a zah\u0159ejte na 130\u2013140 \u00b0C.P\u0159idejte bat\u00e1ty a sma\u017ete je p\u0159ibli\u017en\u011b 5 minut za ob\u010dasn\u00e9ho obracen\u00ed. Vyjm\u011bte je a nechte 3 minuty odpo\u010dinout.Zah\u0159ejte olej na 170\u2013180 \u00b0C, vra\u0165te do n\u011bj bat\u00e1ty a sma\u017ete 1 a\u017e 2 minuty. Vyjm\u011bte je a nechte okapat.P\u0159\u00edprava sirupu a obalen\u00ed bat\u00e1t\u016fDo woku dejte cukr, mirin, s\u00f3jovou om\u00e1\u010dku a vodu a zah\u0159ejte. Jakmile sm\u011bs za\u010dne v\u0159\u00edt, p\u0159idejte bat\u00e1ty a p\u0159ibli\u017en\u011b 30 sekund je prom\u00edch\u00e1vejte, aby se obalily sirupem.Vypn\u011bte plot\u00fdnku, p\u0159idejte \u010dern\u00fd sezam a prom\u00edchejte. Pod\u00e1vejte.\t\n\t\n\t\tTip: pou\u017eijte jen nezbytn\u00e9 minimum sirupu, aby dob\u0159e vynikla chu\u0165 bat\u00e1t\u016f.\nPro\u010d sma\u017eit dvakr\u00e1t: kousky tak z\u00edskaj\u00ed pevn\u011bj\u0161\u00ed povrch a kr\u00e1sn\u011b m\u011bkk\u00fd vnit\u0159ek.\nPou\u017eijte dostatek oleje, aby se bat\u00e1ty sma\u017eily rovnom\u011brn\u011b. P\u0159ibli\u017en\u011b 3 minuty odpo\u010dinku mezi ob\u011bma sma\u017een\u00edmi pomohou teplu proniknout a\u017e do st\u0159edu, ani\u017e by se povrch p\u0159\u00edli\u0161 propekl.\n\t\n\t\n\t\tDessertJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Daigaku Imo (japonsk\u00fd dezert z bat\u00e1t\u016f) \u2013 Chef JA Cooks (anglicky) (Chef JA Cooks)\u2022 Daigaku Imo: bat\u00e1t s univerzitn\u00edm vzd\u011bl\u00e1n\u00edm \u2013 Steve Beimel (anglicky) \u2022 Daigaku Imo \u2013 Etymologie, p\u016fvod a doporu\u010den\u00fd recept \u2013 Food in Japan (anglicky) (Food in Japan)\u2022 Z\u00e1kladn\u00ed informace o daigaku-imo (japonsky) (Japonsk\u00fd spolek milovn\u00edk\u016f daigaku-imo)\u2022 Daigaku-imo: poch\u00e1z\u00ed z \u201eTokijsk\u00e9 univerzity\u201c? \u2013 J\u30bf\u30a6\u30f3\u30cd\u30c3\u30c8 (japonsky) (J\u30bf\u30a6\u30f3\u30cd\u30c3\u30c8)\u2022 Jak\u00fd je p\u016fvod daigaku-imo? \u2013 \u4e94\u5cf6\u5546\u5e97 \u4f50\u85e4\u306e\u828b\u5c4b (japonsky) (\u4e94\u5cf6\u5546\u5e97 \u4f50\u85e4\u306e\u828b\u5c4b)\u2022 Daigaku-imo \u2013 Wikipedie (japonsky) (ja.wikipedia.org)\u2022 P\u0159\u00edprava daigaku-imo s malt\u00f3zov\u00fdm sirupem \u2013 Delish Kitchen (japonsky) (Delish Kitchen)\u2022 Recept: sma\u017een\u00e9 bat\u00e1ty (sladk\u00e9 i slan\u00e9) \u2013 The Japan Times (anglicky) (japantimes.co.jp)\u2022 Daigaku Imo (\u5927\u5b66\u828b) \u2013 r\/JapaneseFood \u2013 Reddit (anglicky) (Reddit)\u2022 Ud\u011blal jsem daigaku imo! \u2013 r\/JapaneseFood \u2013 Reddit (anglicky) (Reddit)\u2022 Daigaku-imo \u2013 P\u0159edstaven\u00ed receptu \u2013 \u8fbb\u8abf\u304a\u3044\u3057\u3044\u30cd\u30c3\u30c8 (japonsky) (\u8fbb\u8abf\u30b0\u30eb\u30fc\u30d7)\u2022 Karamelizovan\u00e9 bat\u00e1ty (daigaku-imo) \u2013 Just One Cookbook (anglicky) (Just One Cookbook)\u2022 Recept na daigaku-imo bez cukru a bez zahu\u0161\u0165ov\u00e1n\u00ed varem: kr\u00e1sn\u011b tekut\u00fd sirup \u2013 FOODIE (japonsky) (mi-journey.jp)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197899","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=197899"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197899\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/115708"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}