{"id":197990,"title":"Yukke don, japonsk\u00e1 r\u00fd\u017eov\u00e1 miska","modified":"2026-10-31T17:30:33+01:00","plain":"L\u00e1kav\u00e1 japonsk\u00e1 miska hork\u00e9 r\u00fd\u017ee se syrov\u00fdm hov\u011bz\u00edm ochucen\u00fdm ve stylu yukke, k\u0159upavou hru\u0161kou nashi a tekut\u00fdm \u017eloutkem.\n\n\n\nZ r\u00fd\u017ee je\u0161t\u011b stoup\u00e1 p\u00e1ra, kdy\u017e na ni p\u0159ijdou nudli\u010dky hov\u011bz\u00edho leskl\u00e9 sezamov\u00fdm olejem a provon\u011bn\u00e9 \u010desnekem. Sta\u010d\u00ed prop\u00edchnout \u017eloutek, prom\u00edchat a n\u011bkolika pohyby h\u016flek se v\u0161echno kr\u00e1sn\u011b spoj\u00ed. \n\n\n\nHru\u0161ka nashi mezi sousty p\u0159\u00edjemn\u011b k\u0159upe a osv\u011b\u017euje sezamovou chu\u0165. Tahle miska se obejde bez va\u0159en\u00ed, sestav\u00edte ji za p\u00e1r minut a sn\u00edte je\u0161t\u011b rychleji.\n\n\n\nDal\u0161\u00ed slavn\u00e1 japonsk\u00e1 miska hov\u011bz\u00edho s r\u00fd\u017e\u00ed, gyudon\n\n\n\nCo je yukke don?\n\n\n\nYukke don je japonsk\u00e1 miska r\u00fd\u017ee s ochucen\u00fdm syrov\u00fdm hov\u011bz\u00edm. Yukke je japonsk\u00e1 v\u00fdslovnost korejsk\u00e9ho slova yukhoe, slo\u017een\u00e9ho z yuk, maso, a hoe, syrov\u00e9; don je zkratka slova donburi, misky r\u00fd\u017ee s oblohou. \n\n\n\nMaso se no\u017eem kr\u00e1j\u00ed na tenk\u00e9 nudli\u010dky, nikdy se nemele, a pot\u00e9 se prom\u00edch\u00e1 se sezamov\u00fdm olejem, \u010desnekem, medem nebo cukrem a s\u00f3jovou om\u00e1\u010dkou. Navrch p\u0159ijde syrov\u00fd \u017eloutek, hru\u0161ka nashi nakr\u00e1jen\u00e1 na jemn\u00e9 nudli\u010dky a sezamov\u00e1 sem\u00ednka.\n\n\n\nN\u00e1zev m\u016f\u017ee m\u00e1st, proto\u017ee pokrm existuje na obou stran\u00e1ch mo\u0159e. V Koreji se yukhoe pod\u00e1v\u00e1 samostatn\u011b nebo uprost\u0159ed bibimbapu; v Japonsku se nejprve zabydlel v restaurac\u00edch s yakiniku a pozd\u011bji se z n\u011bj stal samostatn\u00fd pokrm s r\u00fd\u017e\u00ed v misce. Trocha pasty gochujang, kterou najdete v mnoha japonsk\u00fdch verz\u00edch, je pozd\u011bj\u0161\u00edm p\u0159evzet\u00edm od korejsk\u00fdch soused\u016f.\n\n\n\nStejn\u00fd princip se syrovou rybou, chirashi\n\n\n\nOd hov\u011bz\u00edho na kr\u00e1lovsk\u00e9m dvo\u0159e k misk\u00e1m p\u0159i obl\u00e9h\u00e1n\u00ed \u010cind\u017eu\n\n\n\nZa dynastie \u010coson slou\u017eil skot p\u0159edev\u0161\u00edm k pr\u00e1ci na pol\u00edch a jeho por\u00e1\u017eka podl\u00e9hala omezen\u00edm, tak\u017ee syrov\u00e9 hov\u011bz\u00ed pat\u0159ilo na st\u016fl kr\u00e1lovsk\u00e9ho dvora a z\u00e1mo\u017en\u00fdch lid\u00ed. \n\n\n\nKucha\u0159sk\u00e1 kniha z konce XIX.\u00a0stolet\u00ed, Siuijeonseo, u\u017e popisuje ust\u00e1len\u00fd postup: dob\u0159e okapan\u00e9 maso, kr\u00e1jen\u00ed no\u017eem a jemn\u00e9 dochucen\u00ed jarn\u00ed cibulkou, \u010desnekem, pep\u0159em, medem, piniov\u00fdmi o\u0159\u00ed\u0161ky a sezamem. Hlavn\u00ed roli m\u00e1 st\u00e1le maso, om\u00e1\u010dka ho jen doprov\u00e1z\u00ed.\n\n\n\nVerze pod\u00e1van\u00e1 v misce poch\u00e1z\u00ed z \u010cind\u017eu. M\u00edstn\u00ed tradice jej\u00ed vznik klade do doby obl\u00e9h\u00e1n\u00ed v letech 1592 a 1593, kdy \u017eeny d\u00e1valy r\u00fd\u017ei, zeleninu a \u010derstv\u011b nakr\u00e1jen\u00e9 hov\u011bz\u00ed do jedn\u00e9 n\u00e1doby, aby se voj\u00e1ci rychle najedli a mohli se vr\u00e1tit do boje. M\u011bsto \u017eilo z obchodu s dobytkem a po\u0159\u00e1dalo trhy s hov\u011bz\u00edm masem, tak\u017ee se tam maso dost\u00e1valo dostate\u010dn\u011b \u010derstv\u00e9, aby se dalo j\u00edst syrov\u00e9.\n\n\n\nDv\u011b historick\u00e9 restaurace ve m\u011bst\u011b, Cheonhwang Sikdang a Jeil Sikdang, si toto pod\u00e1v\u00e1n\u00ed zachovaly: namul rozlo\u017een\u00e9 kolem r\u00fd\u017ee, hov\u011bz\u00ed uprost\u0159ed, \u017eloutek navrchu a na z\u00e1v\u011br piniov\u00e9 o\u0159\u00ed\u0161ky. \n\n\n\nV \u010cind\u017eu se cel\u00e9 j\u00eddlo naz\u00fdv\u00e1 chilbohwaban, kv\u011btinov\u00fd pokrm sedmi poklad\u016f, s odkazem na p\u011bt korejsk\u00fdch barev. V\u0161e tu spojuje m\u00edstn\u00ed yeotkojang, gochujang orestovan\u00fd na hov\u011bz\u00edm loji a pot\u00e9 z\u0159ed\u011bn\u00fd v\u00fdvarem, a vedle se pod\u00e1v\u00e1 seonjitguk, pol\u00e9vka z hov\u011bz\u00ed krve.\n\n\n\nKorejsk\u00fd p\u0159\u00edbuzn\u00fd v prom\u00edchan\u00e9 podob\u011b: bibimbap\n\n\n\nHlavn\u00ed suroviny na yukke don\n\n\n\n\n\n\n\nZ\u00e1kladem je velmi libov\u00e9 hov\u011bz\u00ed, sv\u00ed\u010dkov\u00e1 nebo v\u00e1le\u010dek z k\u00fdty, zbaven\u00e9 tuku a \u0161lach a pot\u00e9 ru\u010dn\u011b nakr\u00e1jen\u00e9. Japonsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee se pod\u00e1v\u00e1 hork\u00e1, n\u011bkdy uva\u0159en\u00e1 v jemn\u00e9m hov\u011bz\u00edm v\u00fdvaru: maso m\u00e1 jen lehce proh\u0159\u00e1t, ne uva\u0159it. Hru\u0161ka nashi p\u0159in\u00e1\u0161\u00ed sladk\u00e9 k\u0159upnut\u00ed a enzymy, kter\u00e9 maso zjem\u0148uj\u00ed, pr\u00e1v\u011b tento kontrast dr\u017e\u00ed celou misku pohromad\u011b.\n\n\n\nMiska dom\u00e1c\u00edho kimchi jako p\u0159\u00edloha a j\u00eddlo je kompletn\u00ed\n\n\n\nDochucen\u00ed z\u016fst\u00e1v\u00e1 jednoduch\u00e9. Olej z pra\u017een\u00e9ho sezamu dod\u00e1 lesk a v\u016fni, kter\u00e1 se rozvine p\u0159i kontaktu s horkou r\u00fd\u017e\u00ed, s\u00f3jov\u00e1 om\u00e1\u010dka nebo s\u016fl zajist\u00ed slanost, med chut\u011b vyv\u00e1\u017e\u00ed a \u010desnek, jarn\u00ed cibulka a \u010dern\u00fd pep\u0159 celek o\u017eiv\u00ed. T\u011b\u017ek\u00e1, p\u0159\u00edli\u0161 sladk\u00e1 nebo p\u0159\u00edli\u0161 p\u00e1liv\u00e1 om\u00e1\u010dka chu\u0165 masa p\u0159ebije.\n\n\n\nSyrov\u00fd \u017eloutek obal\u00ed r\u00fd\u017ei i maso, piniov\u00e9 o\u0159\u00ed\u0161ky a pra\u017een\u00fd sezam dodaj\u00ed ka\u017ed\u00e9mu soustu o\u0159\u00ed\u0161kov\u00fd z\u00e1v\u011br. Verze z \u010cind\u017eu p\u0159id\u00e1v\u00e1 namul, kl\u00ed\u010dky fazol\u00ed mungo, kaprad\u00ed, \u0161pen\u00e1t a ko\u0159en boubelky, nakr\u00e1jen\u00e9 na mal\u00e9 kousky, aby se v\u0161echno ve\u0161lo na jednu l\u017e\u00edci. \n\n\n\nYeotkojang tu nahrazuje samotn\u00fd gochujang a dod\u00e1v\u00e1 chuti umami hloubku, kterou japonsk\u00e1 verze nem\u00e1.\n\n\n\n\n\n\tAutentick\u00fd yukke don\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOchucen\u00e9 hov\u011bz\u00ed maso (yukke)300 g libov\u00e9ho hov\u011bz\u00edho masa v kvalit\u011b na sa\u0161imi (sv\u00ed\u010dkov\u00e1, kv\u011btov\u00e1 \u0161pi\u010dka nebo kli\u017eka)2 l\u017e\u00edce japonsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky (typu Kikkoman)1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce cukru (nebo medu)2 strou\u017eky \u010desneku (nastrouhan\u00e9)2 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 najemno)1 l\u017e\u00edce sezamov\u00fdch sem\u00ednek (opra\u017een\u00fdch)1 l\u017ei\u010dka gochujangu (voliteln\u011b)1 \u0161petka \u010dern\u00e9ho pep\u0159eDo misky400 g uva\u0159en\u00e9 japonsk\u00e9 r\u00fd\u017ee (hork\u00e9)2 \u017eloutky (velmi \u010derstv\u00e9 (ide\u00e1ln\u011b pasterovan\u00e9))0,5 asijsk\u00e9 hru\u0161ky (na\u0161i) (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)sezamov\u00e1 sem\u00ednka (na dokon\u010den\u00ed)jarn\u00ed cibulka (nakr\u00e1jen\u00e1 najemno, na dokon\u010den\u00ed)kim\u010di (voliteln\u011b, jako p\u0159\u00edloha)\t\n\t\n\t\tP\u0159\u00edpravaDejte hov\u011bz\u00ed maso na 1 a\u017e 2 hodiny do mraz\u00e1ku, dokud neztuhne a nebude ledov\u011b studen\u00e9.Opl\u00e1chn\u011bte hov\u011bz\u00ed maso studenou vodou a pot\u00e9 ho d\u016fkladn\u011b osu\u0161te.Nakr\u00e1jejte hov\u011bz\u00ed maso na tenk\u00e9 pl\u00e1tky a pot\u00e9 na nudli\u010dky.V misce sm\u00edchejte s\u00f3jovou om\u00e1\u010dku, sezamov\u00fd olej, cukr (nebo med), \u010desnek, jarn\u00ed cibulku, sezamov\u00e1 sem\u00ednka a pep\u0159.Pokud chcete pikantn\u00ed verzi, p\u0159idejte gochujang.P\u0159idejte hov\u011bz\u00ed maso do ochucovac\u00ed sm\u011bsi.Jemn\u011b prom\u00edchejte j\u00eddeln\u00edmi h\u016flkami, nikoli rukama, aby se nezm\u011bnila barva masa.Nakr\u00e1jejte hru\u0161ku na tenk\u00e9 nudli\u010dky.Rozd\u011blte horkou r\u00fd\u017ei do dvou misek.Na r\u00fd\u017ei rozlo\u017ete ochucen\u00e9 hov\u011bz\u00ed maso.P\u0159idejte hru\u0161kov\u00e9 nudli\u010dky.Uprost\u0159ed vytvo\u0159te mal\u00fd d\u016flek a vlo\u017ete do n\u011bj \u017eloutek.Posypte sezamov\u00fdmi sem\u00ednky a jarn\u00ed cibulkou a ihned pod\u00e1vejte, podle chuti s kim\u010di.P\u0159ed j\u00eddlem prom\u00edchejte: \u017eloutek spoj\u00ed maso s r\u00fd\u017e\u00ed.\t\n\t\n\t\tUpozorn\u011bn\u00ed: tento pokrm se p\u0159ipravuje ze syrov\u00e9ho hov\u011bz\u00edho masa a syrov\u00e9ho \u017eloutku. Pou\u017eijte velmi \u010derstv\u00e9 maso od d\u016fv\u011bryhodn\u00e9ho \u0159ezn\u00edka a p\u0159ed kr\u00e1jen\u00edm ho dejte alespo\u0148 na 1 hodinu do mraz\u00e1ku. Pokrm nen\u00ed vhodn\u00fd pro mal\u00e9 d\u011bti, t\u011bhotn\u00e9 \u017eeny, seniory a osoby s oslabenou imunitou. Doporu\u010duje se pou\u017e\u00edt pasterovan\u00fd \u017eloutek. Spot\u0159ebujte v den p\u0159\u00edpravy, neuchov\u00e1vejte na pozd\u011bji.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197990","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=197990"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197990\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/163820"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}