{"id":198015,"title":"Nikujaga","modified":"2026-10-31T17:30:45+01:00","plain":"Japonsk\u00fd du\u0161en\u00fd pokrm z tenk\u00fdch pl\u00e1tk\u016f hov\u011bz\u00edho nebo vep\u0159ov\u00e9ho masa, m\u011bkk\u00fdch brambor a cibule, to v\u0161e v lahodn\u00e9m sladkoslan\u00e9m v\u00fdvaru \n\n\n\nV hrnci s\u00f3jov\u00e1 om\u00e1\u010dka zbarvuje v\u00fdvar a mirin zjem\u0148uje jeho h\u0159ejivou chu\u0165. Brambory pomalu nas\u00e1vaj\u00ed sladkoslanou \u0161\u0165\u00e1vu spolu s tenk\u00fdmi pl\u00e1tky masa, m\u011bkkou cibul\u00ed a pr\u016fsvitn\u00fdmi vl\u00e1kny konjaku. \n\n\n\nJsou pak hokuhoku, z\u00e1rove\u0148 drobiv\u00e9 i jemn\u00e9, zat\u00edmco shirataki z\u016fst\u00e1vaj\u00ed na skus hedv\u00e1bn\u00e9. Je to j\u00eddlo na v\u0161edn\u00ed den, jedno z t\u011bch, kter\u00e1 chutnaj\u00ed je\u0161t\u011b l\u00e9pe druh\u00fd den oh\u0159\u00e1t\u00e1.\n\n\n\nStejn\u00e9 spojen\u00ed tenk\u00fdch pl\u00e1tk\u016f hov\u011bz\u00edho a sladkoslan\u00e9ho v\u00fdvaru: sukiyaki.\n\n\n\nMaso, brambory a duch nimono\n\n\n\nN\u00e1zev je p\u0159\u00edmo\u010dar\u00fd: niku, \u201emaso\u201c, a jaga, zkr\u00e1cen\u011b jagaimo, tedy brambora. Toto pojmenov\u00e1n\u00ed se prosadilo a\u017e od 70.\u00a0let 20.\u00a0stolet\u00ed; p\u0159edt\u00edm byl pokrm zn\u00e1m\u00fd pod n\u00e1zvy jako amani nebo umani, \u201enasladko du\u0161en\u00fd pokrm\u201c. \n\n\n\nV japonsk\u00e9 kuchyni pat\u0159\u00ed do rodiny nimono, pokrm\u016f du\u0161en\u00fdch v \u010dir\u00e9, nezahu\u0161t\u011bn\u00e9 tekutin\u011b. Se z\u00e1padn\u00edm rag\u00fa zahu\u0161t\u011bn\u00fdm moukou nem\u00e1 nic spole\u010dn\u00e9ho: om\u00e1\u010dka se zde redukuje, aby z\u00edskala v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a obalila suroviny, ne aby j\u00eddlo zat\u00ed\u017eila.\n\n\n\nDal\u0161\u00ed du\u0161en\u00fd hov\u011bz\u00ed pokrm, kter\u00fd str\u00e1v\u00ed na plotn\u011b mnohem d\u00e9le: gyusuji nikomi, m\u011bkk\u00e9 \u0161lachy s \u0159edkv\u00ed daikon\n\n\n\nChu\u0165ov\u00fd z\u00e1klad tvo\u0159\u00ed cukr, s\u00f3jov\u00e1 om\u00e1\u010dka, mirin a sak\u00e9, \u010dasto dopln\u011bn\u00e9 \u010dir\u00fdm v\u00fdvarem dashi. Po\u0159ad\u00ed je stejn\u011b d\u016fle\u017eit\u00e9 jako samotn\u00e9 suroviny: podle pravidla Sa-shi-su-se-so se cukr p\u0159id\u00e1v\u00e1 p\u0159ed s\u00f3jovou om\u00e1\u010dkou, aby pronikl do zeleniny d\u0159\u00edve, ne\u017e s\u016fl st\u00e1hne jej\u00ed vl\u00e1kna. \n\n\n\nMaso, hov\u011bz\u00ed nebo vep\u0159ov\u00e9, se kr\u00e1j\u00ed na velmi tenk\u00e9 pl\u00e1tky; konjak z p\u016fvodn\u00ed verze dnes \u010dasto nahrazuj\u00ed shirataki nebo ito konnyaku.\n\n\n\nDal\u0161\u00ed klasika z tenk\u00fdch pl\u00e1tk\u016f hov\u011bz\u00edho a m\u011bkk\u00e9 cibule: gyudon, pod\u00e1van\u00fd na misce r\u00fd\u017ee.\n\n\n\nP\u016fvod, od britsk\u00e9ho kr\u00e1lovsk\u00e9ho n\u00e1mo\u0159nictva po kuchyn\u011b \u00e9ry Meid\u017ei\n\n\n\nNikujaga p\u016fsob\u00ed jako rodinn\u00e9 j\u00eddlo, zrodilo se v\u0161ak v c\u00edsa\u0159sk\u00e9m n\u00e1mo\u0159nictvu za \u00e9ry Meid\u017ei. Ve strav\u011b n\u00e1mo\u0159n\u00edk\u016f p\u0159evl\u00e1dala b\u00edl\u00e1 le\u0161t\u011bn\u00e1 r\u00fd\u017ee, co\u017e p\u0159isp\u00edvalo k v\u00fdskytu beri-beri, onemocn\u011bn\u00ed z nedostatku vitaminu B1\u00a0; p\u0159id\u00e1n\u00ed masa a zeleniny se tak stalo ot\u00e1zkou zdrav\u00ed i vojensk\u00e9 s\u00edly. \n\n\n\nPodle legendy si admir\u00e1l T\u00f3g\u00f3 Heiha\u010dir\u00f3, kter\u00fd se v letech 1871 a\u017e 1878 vzd\u011bl\u00e1val ve Spojen\u00e9m kr\u00e1lovstv\u00ed, obl\u00edbil britsk\u00e9 hov\u011bz\u00ed rag\u00fa. Proto\u017ee n\u00e1mo\u0159n\u00ed kucha\u0159i nem\u011bli \u010derven\u00e9 v\u00edno ani m\u00e1slo, \u00fadajn\u011b ho p\u0159ipravili z toho, co m\u011bli po ruce: ze s\u00f3jov\u00e9 om\u00e1\u010dky, cukru, sezamov\u00e9ho oleje nebo hov\u011bz\u00edho loje.\n\n\n\nN\u00e1mo\u0159n\u00ed archivy tento p\u0159\u00edb\u011bh podporuj\u00ed. P\u0159\u00edru\u010dka z roku 1938 o provozu n\u00e1mo\u0159n\u00edch kuchyn\u00ed stanovuje recept na amani z hov\u011bz\u00edho masa, konjaku, brambor, cibule, sezamov\u00e9ho oleje, cukru a s\u00f3jov\u00e9 om\u00e1\u010dky, bez vody i bez dashi: suroviny se va\u0159\u00ed ve \u0161\u0165\u00e1v\u011b uvoln\u011bn\u00e9 z masa a zeleniny. Cukr se p\u0159id\u00e1v\u00e1 p\u0159ed s\u00f3jovou om\u00e1\u010dkou a cibule a\u017e nakonec, aby z\u016fstala k\u0159upav\u00e1.\n\n\n\nStejnou trojici du\u0161en\u00fdch brambor, mrkve a cibule najdeme i v japonsk\u00e9m kari.\n\n\n\nK autorstv\u00ed se hl\u00e1s\u00ed dv\u011b b\u00fdval\u00e1 pos\u00e1dkov\u00e1 m\u011bsta. Kure v prefektu\u0159e Hiro\u0161ima h\u00e1j\u00ed p\u0159\u00edsnou verzi: brambory May Queen, \u017e\u00e1dn\u00e1 mrkev, \u017e\u00e1dn\u00e1 p\u0159idan\u00e1 voda, v\u00fdsledkem je tmav\u00fd pokrm s koncentrovanou chut\u00ed. Maizuru v prefektu\u0159e Kj\u00f3to nab\u00edz\u00ed sp\u00ed\u0161e dom\u00e1c\u00ed pojet\u00ed: brambory Danshaku s konzistenc\u00ed hokuhoku, mrkev, hr\u00e1\u0161ek a vodu pro \u0161etrn\u011bj\u0161\u00ed va\u0159en\u00ed. \n\n\n\nZcela jinou str\u00e1nku japonsk\u00e9 kuchyn\u011b p\u0159edstavuj\u00ed pe\u010dliv\u011b p\u0159ipraven\u00e9 \u010dir\u00e9 v\u00fdvary, jako je matsutake suimono.\n\n\n\nOd 70.\u00a0let 20.\u00a0stolet\u00ed, kdy se hov\u011bz\u00ed st\u00e1v\u00e1 dostupn\u011bj\u0161\u00edm, pokrm opou\u0161t\u00ed vojensk\u00e9 kuchyn\u011b a st\u00e1v\u00e1 se sou\u010d\u00e1st\u00ed ofukuro no aji, \u201echuti domova\u201c.\n\n\n\nHlavn\u00ed suroviny na nikujaga\n\n\n\n\n\n\n\nMaso se kr\u00e1j\u00ed na velmi tenk\u00e9 pl\u00e1tky, stejn\u011b jako na sukiyaki. V Kansai p\u0159evl\u00e1d\u00e1 mramorovan\u00e9 hov\u011bz\u00ed, jeho\u017e tuk se rozpou\u0161t\u00ed ve v\u00fdvaru; v Kant\u00f3 se pou\u017e\u00edv\u00e1 sp\u00ed\u0161e vep\u0159ov\u00e9, kter\u00e9 dod\u00e1v\u00e1 b\u011b\u017en\u00e9mu dom\u00e1c\u00edmu j\u00eddlu plnost a nech\u00e1v\u00e1 v\u00edce vyniknout s\u00f3jovou om\u00e1\u010dku. V obou p\u0159\u00edpadech dod\u00e1 po\u010d\u00e1te\u010dn\u00ed prudk\u00e9 ope\u010den\u00ed chu\u0165 umami a hlub\u0161\u00ed karamelov\u00e9 t\u00f3ny.\n\n\n\n\u00dast\u0159edn\u00ed roli maj\u00ed brambory. Nakr\u00e1jen\u00e9 technikou rangiri na nepravideln\u00e9 kousky nab\u00edzej\u00ed v\u00fdvaru v\u011bt\u0161\u00ed plochu a l\u00e9pe ho vst\u0159eb\u00e1vaj\u00ed: pevn\u00e9 May Queen dr\u017e\u00ed tvar p\u0159i va\u0159en\u00ed bez vody, mou\u010dn\u011bj\u0161\u00ed Danshaku se trochu rozpadaj\u00ed a nas\u00e1vaj\u00ed chu\u0165. \n\n\n\nK podobn\u00fdm du\u0161en\u00fdm rodinn\u00fdm j\u00eddl\u016fm pat\u0159\u00ed i r\u014dru kyabetsu.\n\n\n\nCibule uvol\u0148uje \u0161\u0165\u00e1vu a sladkost; konjak a shirataki, kter\u00e9 se nejprve kr\u00e1tce pova\u0159\u00ed, aby se zbavily z\u00e1sadit\u00e9ho z\u00e1pachu, p\u0159ej\u00edmaj\u00ed chu\u0165 v\u00fdvaru a z\u016fst\u00e1vaj\u00ed lehce pru\u017en\u00e9 na skus.\n\n\n\nZe zbytk\u016f nikujaga se \u010dasto p\u0159ipravuj\u00ed korokke, bramborov\u00e9 krokety obalen\u00e9 ve strouhance.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1v\u00e1 slanost, barvu a hloubku chuti; cukr chu\u0165 zakulacuje a vytv\u00e1\u0159\u00ed glazuru. Mirin a sak\u00e9 p\u0159id\u00e1vaj\u00ed lesk a v\u016fni, dashi z\u00e1kladn\u00ed vrstvu umami. Sezamov\u00fd olej p\u0159in\u00e1\u0161\u00ed pra\u017een\u00fd t\u00f3n u\u017e od prvn\u00edch minut. Mrkev z\u016fst\u00e1v\u00e1 voliteln\u00e1: v Maizuru se p\u0159id\u00e1v\u00e1, v Kure nikoli.\n\n\n\n\n\n\tAutentick\u00e1 nikujaga\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMaso a zelenina200 g hov\u011bz\u00edho nebo vep\u0159ov\u00e9ho masa (na tenk\u00e9 pl\u00e1tky nakr\u00e1jen\u00e9 na kousky velikosti sousta)450 g brambor (oloupan\u00fdch a nakr\u00e1jen\u00fdch na kousky o velikosti 4 a\u017e 5 cm (p\u0159ibli\u017en\u011b 3 kusy))200 g cibule (oloupan\u00e9, se odstran\u011bn\u00fdm st\u0159edem a nakr\u00e1jen\u00e9 na kl\u00ednky \u0161irok\u00e9 p\u0159ibli\u017en\u011b 2 cm (p\u0159ibli\u017en\u011b 1 kus))100 g mrkve (oloupan\u00e9 a nakr\u00e1jen\u00e9 na nepravideln\u00e9 kousky, o n\u011bco men\u0161\u00ed ne\u017e brambory (p\u0159ibli\u017en\u011b 1 mal\u00e1 mrkev))8 lusk\u016f cukrov\u00e9ho hr\u00e1\u0161ku (se odstran\u011bn\u00fdmi konci a vl\u00e1kny)Shirataki100 g shirataki (nebo tenk\u00fdch konjakov\u00fdch nudl\u00ed; propl\u00e1chnut\u00fdch, nakr\u00e1jen\u00fdch a pot\u00e9 blan\u0161\u00edrovan\u00fdch 1 minutu)Na va\u0159en\u00ed1 l\u017e\u00edce rostlinn\u00e9ho oleje400 ml v\u00fdvaru dashi (nebo 400 ml vody + necel\u00e1 1 l\u017ei\u010dka instantn\u00edho granulovan\u00e9ho dashi)Na dochucen\u00ed2 l\u017e\u00edce cukru2 l\u017e\u00edce mirinu2 l\u017e\u00edce sak\u00e94 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (japonsk\u00e9 (nap\u0159. Kikkoman) nebo sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky)\t\n\t\n\t\tP\u0159\u00edprava shiratakiShirataki kr\u00e1tce propl\u00e1chn\u011bte v cedn\u00edku a pot\u00e9 je kuchy\u0148sk\u00fdmi n\u016f\u017ekami nast\u0159\u00edhejte na d\u00e9lku, kter\u00e1 se bude dob\u0159e j\u00edst.V mal\u00e9m hrnci p\u0159ive\u010fte vodu k varu, shirataki pova\u0159te 1 minutu a pot\u00e9 je sce\u010fte. Tento krok zm\u00edrn\u00ed jejich pach a pom\u016f\u017ee jim l\u00e9pe vst\u0159ebat om\u00e1\u010dku.Kr\u00e1jen\u00ed zeleniny a p\u0159\u00edpravaBrambory oloupejte a nakr\u00e1jejte na v\u011bt\u0161\u00ed kousky (4 a\u017e 5 cm).Cibuli oloupejte, odstra\u0148te st\u0159ed a nakr\u00e1jejte ji na kl\u00ednky \u0161irok\u00e9 p\u0159ibli\u017en\u011b 2 cm.Mrkev oloupejte a nakr\u00e1jejte na nepravideln\u00e9 kousky, o n\u011bco men\u0161\u00ed ne\u017e brambory.Maso nakr\u00e1jejte na kousky velikosti sousta a o\u010dist\u011bte lusky cukrov\u00e9ho hr\u00e1\u0161ku (odstra\u0148te konce a vl\u00e1kna).Va\u0159en\u00edDo studen\u00e9 p\u00e1nve dejte rostlinn\u00fd olej a maso, pot\u00e9 zah\u0159\u00edvejte na st\u0159edn\u00edm ohni a jednotliv\u00e9 kousky od sebe odd\u011blujte. Op\u00e9kejte, dokud maso nezm\u011bn\u00ed barvu p\u0159ibli\u017en\u011b ze 70 % (neop\u00e9kejte ho p\u0159\u00edli\u0161 dlouho).P\u0159idejte brambory, mrkev a cibuli a prom\u00edchejte, aby se zelenina dob\u0159e obalila olejem.P\u0159ilijte v\u00fdvar dashi, p\u0159ive\u010fte k varu a z povrchu lehce seberte p\u011bnu.P\u0159idejte shirataki, pot\u00e9 cukr, mirin, sak\u00e9 a s\u00f3jovou om\u00e1\u010dku. P\u0159ikryjte kusem alobalu polo\u017een\u00fdm p\u0159\u00edmo na suroviny (uprost\u0159ed ud\u011blejte mal\u00fd otvor pro \u00fanik p\u00e1ry).Nechte m\u00edrn\u011b probubl\u00e1vat na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni 13 minut, pot\u00e9 pono\u0159te lusky cukrov\u00e9ho hr\u00e1\u0161ku do \u0161\u0165\u00e1vy, vra\u0165te alobalovou pokli\u010dku a va\u0159te je\u0161t\u011b 2 minuty (celkem p\u0159ibli\u017en\u011b 15 minut).Pod\u00e1v\u00e1n\u00edPod\u00e1vejte ihned, nebo nechte vychladnout v p\u00e1nvi, aby suroviny je\u0161t\u011b v\u00edce nas\u00e1kly chut\u011bmi. Pokud nech\u00e1v\u00e1te pokrm vychladnout, vyjm\u011bte lusky cukrov\u00e9ho hr\u00e1\u0161ku, aby si zachovaly barvu, a vra\u0165te je a\u017e p\u0159i pod\u00e1v\u00e1n\u00ed.\t\n\t\n\t\tSkladov\u00e1n\u00ed: a\u017e 6 dn\u00ed v lednici.\nVyberte maso nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky (hrud\u00ed, sv\u00ed\u010dkovou \u010di panenku, tenk\u00e9 nudli\u010dky nebo od\u0159ezky).\nN\u00e1hrada: v\u00fdvar dashi m\u016f\u017eete nahradit 400 ml vody + necelou 1 l\u017ei\u010dkou instantn\u00edho granulovan\u00e9ho dashi.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198015","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=198015"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198015\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/159370"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}