{"id":198092,"title":"Tsukune, japonsk\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy","modified":"2026-10-31T17:32:03+01:00","plain":"Tsukune p\u0159edstavuj\u00ed osobit\u00fd japonsk\u00fd p\u0159\u00edstup k masov\u00fdm kuli\u010dk\u00e1m a dokonale zapadaj\u00ed do bohat\u00e9 a rozmanit\u00e9 kulin\u00e1\u0159sk\u00e9 tradice t\u00e9to zem\u011b. Obliba t\u011bchto ku\u0159ec\u00edch kuli\u010dek st\u00e1le roste, a tak stoj\u00ed za to pochopit, co je d\u011bl\u00e1 v\u00fdjime\u010dn\u00fdmi a jak je nejl\u00e9pe p\u0159ipravit.\n\n\n\nCo jsou tsukune?\n\n\n\nTsukune nejsou jen oby\u010dejn\u00e9 ku\u0159ec\u00ed kuli\u010dky. Tento pojem zahrnuje \u0161irokou \u0161k\u00e1lu masov\u00fdch kuli\u010dek p\u0159ipravovan\u00fdch po japonsku, kter\u00e9 mohou b\u00fdt z r\u016fzn\u00fdch druh\u016f masa, v\u010detn\u011b vep\u0159ov\u00e9ho, ryb\u00edho, a dokonce i hov\u011bz\u00edho. Ku\u0159ec\u00ed varianta je v\u0161ak nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed, a pr\u00e1v\u011b proto se \u010dasto st\u00e1v\u00e1 synonymem samotn\u00fdch tsukune.\n\n\n\nTyto kuli\u010dky se p\u0159id\u00e1vaj\u00ed tak\u00e9 do mizutaki, japonsk\u00e9ho ku\u0159ec\u00edho fondue.\n\n\n\nPro\u010d z\u00e1le\u017e\u00ed na v\u00fdb\u011bru masa\n\n\n\nV\u00fdb\u011br horn\u00edch ku\u0159ec\u00edch stehen jako hlavn\u00ed suroviny nen\u00ed n\u00e1hodn\u00fd. Tato \u010d\u00e1st ku\u0159ete se pou\u017e\u00edv\u00e1 kv\u016fli obsahu tuku, kter\u00fd je z\u00e1sadn\u00ed pro vl\u00e1\u010dn\u00e9 a \u0161\u0165avnat\u00e9 kuli\u010dky. M\u016f\u017eete pou\u017e\u00edt i ku\u0159ec\u00ed prsa, ale po\u010d\u00edtejte s t\u00edm, \u017ee v\u00fdsledek bude su\u0161\u0161\u00ed. \n\n\n\nTsukune pat\u0159\u00ed do stejn\u00e9 skupiny j\u00eddel jako ku\u0159ec\u00ed \u0161p\u00edzy yakitori\n\n\n\nP\u0159\u00edprava a tepeln\u00e1 \u00faprava\n\n\n\nTvarov\u00e1n\u00ed a chlazen\u00ed\n\n\n\nPo d\u016fkladn\u00e9m prom\u00edch\u00e1n\u00ed sm\u011bsi a vytvarov\u00e1n\u00ed tsukune p\u0159ich\u00e1z\u00ed d\u016fle\u017eit\u00fd krok, ulo\u017een\u00ed do chladu. D\u00edky vychlazen\u00ed kuli\u010dky zpevn\u00ed, tak\u017ee se s nimi sn\u00e1ze manipuluje i p\u0159i n\u00e1sledn\u00e9 tepeln\u00e9 \u00faprav\u011b. Tento postup zajist\u00ed, \u017ee si tsukune zachovaj\u00ed tvar a strukturu i v intenzivn\u00edm \u017e\u00e1ru grilu.\n\n\n\nUm\u011bn\u00ed yakitori\n\n\n\nTsukune maj\u00ed \u010destn\u00e9 m\u00edsto mezi druhy yakitori, grilovan\u00fdch \u0161p\u00edz\u016f, kter\u00e9 jsou neodmyslitelnou sou\u010d\u00e1st\u00ed japonsk\u00e9ho pouli\u010dn\u00edho ob\u010derstven\u00ed. Nap\u00edchnut\u00e9 na \u0161pejle a dokonale ugrilovan\u00e9 tsukune se \u010dasto pod\u00e1vaj\u00ed s om\u00e1\u010dkou tare, sladkou s\u00f3jovou om\u00e1\u010dkou, kter\u00e1 teplem karamelizuje a p\u0159in\u00e1\u0161\u00ed explozi chut\u00ed.\n\n\n\nDal\u0161\u00ed japonsk\u00e9 pouli\u010dn\u00ed \u0161p\u00edzy, tentokr\u00e1t obalovan\u00e9 a sma\u017een\u00e9: kushikatsu z \u00d3saky\n\n\n\nTipy na napichov\u00e1n\u00ed \u0161p\u00edz\u016f\n\n\n\nTradi\u010dn\u011b se pou\u017e\u00edv\u00e1 \u201etepp\u014d gushi\u201c (\u9244\u7832\u4e32), ploch\u00e1 \u0161pejle s dr\u017e\u00e1tkem, kter\u00e1 p\u0159i grilov\u00e1n\u00ed udr\u017euje kuli\u010dky na m\u00edst\u011b. Pokud v\u0161ak m\u00e1te stejn\u011b jako j\u00e1 jen b\u011b\u017en\u00e9 kulat\u00e9 \u0161pejle, pom\u016f\u017ee jednoduch\u00fd trik, pou\u017e\u00edt dv\u011b soub\u011b\u017en\u011b vedle sebe. Tato jednoduch\u00e1, ale \u00fa\u010dinn\u00e1 technika zabra\u0148uje prot\u00e1\u010den\u00ed tsukune a zaji\u0161\u0165uje rovnom\u011brn\u00e9 prope\u010den\u00ed i snadnou manipulaci.\n\n\n\nZdroj: Ebay\n\n\n\nTsukune versus tsumire\n\n\n\nExistuje i dal\u0161\u00ed druh kuli\u010dek zvan\u00fd \u201etsumire\u201c (\u3064\u307f\u308c), kter\u00fd se tak\u00e9 p\u0159ipravuje z mlet\u00e9ho masa, nej\u010dast\u011bji v\u0161ak ryb\u00edho. Tsumire ze sardinek jsou obl\u00edben\u00e9 zejm\u00e9na v odenu (japonsk\u00e9m j\u00eddle z masa a zeleniny va\u0159en\u00fdch ve v\u00fdvaru). Navzdory roz\u0161\u00ed\u0159en\u00e9 p\u0159edstav\u011b ale tsumire nejsou v\u00fdhradn\u011b ryb\u00ed kuli\u010dky.\n\n\n\nHlavn\u00ed rozd\u00edl mezi tsukune a tsumire spo\u010d\u00edv\u00e1 ve zp\u016fsobu tvarov\u00e1n\u00ed. Tsukune se ru\u010dn\u011b tvaruj\u00ed do kuli\u010dek nebo v\u00e1le\u010dk\u016f, zat\u00edmco tsumire vznikaj\u00ed vhazov\u00e1n\u00edm ochucen\u00e9ho masa do vrouc\u00ed vody nebo pol\u00e9vky, ani\u017e by se jim d\u00e1val konkr\u00e9tn\u00ed tvar.\n\n\n\nZdroj: Cooking with Dogs\n\n\n\nOm\u00e1\u010dka tare\n\n\n\nOm\u00e1\u010dka tare, jej\u00edm\u017e z\u00e1kladem jsou s\u00f3jov\u00e1 om\u00e1\u010dka, mirin a cukr, je v\u00edc ne\u017e pouh\u00e9 dochucovadlo. Je vyj\u00e1d\u0159en\u00edm osobn\u00edch chut\u00ed a umo\u017e\u0148uje ka\u017ed\u00e9mu kucha\u0159i upravit si tsukune podle sebe. \n\n\n\nB\u011bhem grilov\u00e1n\u00ed se \u0161p\u00edzy om\u00e1\u010dkou vydatn\u011b pot\u00edraj\u00ed, \u010d\u00edm\u017e vznik\u00e1 bohat\u00e1 karamelizovan\u00e1 vrstva, kter\u00e1 ur\u010duje v\u00fdslednou chu\u0165 j\u00eddla. Ozna\u010den\u00ed om\u00e1\u010dky yakitori ve skute\u010dnosti zahrnuje celou \u0159adu om\u00e1\u010dek na grilov\u00e1n\u00ed, neexistuje \u017e\u00e1dn\u00e9 pevn\u00e9 pravidlo a tuto skute\u010dnost je velmi t\u011b\u017ek\u00e9 sladit s optimalizac\u00ed pro vyhled\u00e1va\u010de, kter\u00e1 by vy\u017eadovala jedin\u00fd \u010dl\u00e1nek o t\u00e9to om\u00e1\u010dce, ale co u\u017e.. hlavn\u011b \u017ee to chutn\u00e1.\n\n\n\nHlavn\u00ed suroviny na tsukune\n\n\n\n\n\n\n\nOm\u00e1\u010dka\n\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka (nap\u0159\u00edklad Kikkoman): Nepostradateln\u00e9 dochucovadlo japonsk\u00e9 kuchyn\u011b, kter\u00e9 dod\u00e1v\u00e1 plnou chu\u0165 umami a slanost. Tvo\u0159\u00ed z\u00e1klad om\u00e1\u010dky a propojuje rozmanit\u00e9 chut\u011b ostatn\u00edch surovin. M\u016f\u017eete pou\u017e\u00edt i om\u00e1\u010dku tamari.\n\n\n\nMirin: Sladk\u00fd r\u00fd\u017eov\u00fd alkoholick\u00fd n\u00e1poj, kter\u00fd om\u00e1\u010dku oslad\u00ed a dod\u00e1 j\u00ed lehk\u00fd alkoholov\u00fd t\u00f3n. Alkohol se p\u0159i va\u0159en\u00ed odpa\u0159\u00ed a zanech\u00e1 bohat\u00e9 aroma.\n\n\n\nSak\u00e9: Japonsk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno, kter\u00e9 om\u00e1\u010dce dod\u00e1v\u00e1 komplexn\u00ed aroma. Jeho m\u00edrn\u00e1 kyselost a ovocn\u00e9 t\u00f3ny obohacuj\u00ed v\u00fdslednou chu\u0165.\n\n\n\nHn\u011bd\u00fd cukr: Dod\u00e1v\u00e1 karamelovou sladkost, kter\u00e1 vyva\u017euje slanost s\u00f3jov\u00e9 om\u00e1\u010dky a kyselost r\u00fd\u017eov\u00e9ho octa. Om\u00e1\u010dce z\u00e1rove\u0148 prop\u016fj\u010duje l\u00e1kavou jantarovou barvu.\n\n\n\nR\u00fd\u017eov\u00fd ocet: Svou jemnou kyselost\u00ed vyva\u017euje sladk\u00e9 t\u00f3ny a chu\u0165 umami v om\u00e1\u010dce. Dod\u00e1v\u00e1 j\u00ed nen\u00e1padnou sv\u011b\u017eest, kter\u00e1 zv\u00fdraz\u0148uje ostatn\u00ed suroviny.\n\n\n\n\u010cesnek, oloupan\u00fd a rozm\u00e1\u010dknut\u00fd: Dod\u00e1v\u00e1 \u0161tiplavost a hloubku chuti, obohacuje om\u00e1\u010dku o komplexn\u00ed aroma, kter\u00e9 se dob\u0159e dopl\u0148uje se z\u00e1zvorem.\n\n\n\nZ\u00e1zvor, nakr\u00e1jen\u00fd na pl\u00e1tky: Aromatick\u00fd oddenek zn\u00e1m\u00fd svou \u0161tiplavost\u00ed a sv\u011b\u017eest\u00ed. Om\u00e1\u010dce dod\u00e1v\u00e1 jemnou h\u0159ejivost a citronov\u00fd t\u00f3n, kter\u00fd dopl\u0148uje v\u00fdraznou chu\u0165 \u010desneku a s\u00f3ji.\n\n\n\nCel\u00e9 kuli\u010dky \u010dern\u00e9ho pep\u0159e: Dod\u00e1vaj\u00ed pikantn\u00ed h\u0159ejivost a d\u0159evit\u00e9 aroma. D\u00edky pou\u017eit\u00ed cel\u00fdch kuli\u010dek se jejich chu\u0165 do om\u00e1\u010dky uvol\u0148uje jemn\u011b, ani\u017e by p\u0159ebila ostatn\u00ed chut\u011b.\n\n\n\n\nKuli\u010dky\n\n\n\n\nHorn\u00ed ku\u0159ec\u00ed stehno, vykost\u011bn\u00e9 a mlet\u00e9: Ide\u00e1ln\u00ed volba pro plnou chu\u0165 a jemnou strukturu. P\u0159irozen\u00fd obsah tuku v horn\u00edm stehn\u011b zajist\u00ed \u0161\u0165avnat\u00e9 a chutn\u00e9 kuli\u010dky.\n\n\n\nStrouhanka panko: Japonsk\u00e1 strouhanka, kter\u00e1 je leh\u010d\u00ed a k\u0159upav\u011bj\u0161\u00ed ne\u017e b\u011b\u017en\u00e1 strouhanka. Kuli\u010dk\u00e1m dod\u00e1v\u00e1 nad\u00fdchanou strukturu a pom\u00e1h\u00e1 zadr\u017eovat vlhkost, aby z\u016fstaly vl\u00e1\u010dn\u00e9.\n\n\n\n\u010cerstv\u00fd z\u00e1zvor, nastrouhan\u00fd: Dod\u00e1v\u00e1 kuli\u010dk\u00e1m sv\u011b\u017eest a lehce pikantn\u00ed t\u00f3n, kter\u00fd vyva\u017euje bohatou chu\u0165 ku\u0159ec\u00edho masa a sezamov\u00e9ho oleje.\n\n\n\nSezamov\u00fd olej: Aromatick\u00fd olej, kter\u00fd kuli\u010dk\u00e1m dod\u00e1v\u00e1 plnost a o\u0159\u00ed\u0161kovou v\u016fni. Jeho osobit\u00e1 chu\u0165 je jedn\u00edm z pil\u00ed\u0159\u016f asijsk\u00e9 kuchyn\u011b a zv\u00fdraz\u0148uje chu\u0165 umami v kuli\u010dk\u00e1ch.\n\n\n\n\nNa ozdoben\u00ed\n\n\n\n\nJarn\u00ed cibulky, nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka: Dod\u00e1vaj\u00ed barvu a sv\u011b\u017e\u00ed, lehce \u0161tiplavou chu\u0165, kter\u00e1 kontrastuje s plnou chut\u00ed kuli\u010dek a om\u00e1\u010dky.\n\n\n\nB\u00edl\u00e1 sezamov\u00e1 sem\u00ednka: Dod\u00e1vaj\u00ed k\u0159upavost a jemnou o\u0159\u00ed\u0161kovou chu\u0165 a dotv\u00e1\u0159ej\u00ed vzhled i chu\u0165 cel\u00e9ho j\u00eddla.\n\n\n\n\n\n\n\tTsukune - Japonsk\u00e9 ku\u0159ec\u00ed \u0161p\u00edzy\n\t\t\n\t\t\t\n\t\n\t\tpics \u00e0 brochettes\t\n\t\n\t\tOm\u00e1\u010dka yakitori120 ml s\u00f3jov\u00e9 om\u00e1\u010dky (japonsk\u00e9, nap\u0159\u00edklad Kikkoman)120 ml mirinu60 ml sak\u00e940 g hn\u011bd\u00e9ho cukru15 ml r\u00fd\u017eov\u00e9ho octa4 strou\u017eky \u010desneku (oloupan\u00e9 a rozdrcen\u00e9)1 kousek z\u00e1zvoru dlouh\u00fd 2.5cm (nakr\u00e1jen\u00fd na pl\u00e1tky)0.5 l\u017e\u00edce kuli\u010dek \u010dern\u00e9ho pep\u0159e (cel\u00fdch)Masov\u00e9 kuli\u010dky650 g horn\u00edch ku\u0159ec\u00edch stehen (vykost\u011bn\u00fdch a namlet\u00fdch)40 g strouhanky panko2 l\u017ei\u010dky kuku\u0159i\u010dn\u00e9ho \u0161krobu2 jarn\u00ed cibulky (nakr\u00e1jen\u00e9 najemno)1 vejce (lehce roz\u0161lehan\u00e9)2 l\u017ei\u010dky z\u00e1zvoru (\u010derstv\u00e9ho, nastrouhan\u00e9ho)4 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 najemno)2 l\u017ei\u010dky sezamov\u00e9ho oleje1 l\u017ei\u010dka soli0.5 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e\t\n\t\n\t\tDom\u00e1c\u00ed om\u00e1\u010dka yakitoriV rendl\u00edku sm\u00edchejte suroviny na om\u00e1\u010dku.Na siln\u00e9m ohni p\u0159ive\u010fte k varu a pot\u00e9 st\u00e1hn\u011bte na m\u00edrn\u00fd ohe\u0148.Va\u0159te p\u0159ibli\u017en\u011b 25 minut, dokud sm\u011bs nezhoustne a nebude m\u00edt sirupovou konzistenci.Nechte 10 minut chladnout a pot\u00e9 p\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edtko. Odlo\u017ete stranou nebo uchovejte v hermeticky uzav\u0159en\u00e9 n\u00e1dob\u011b a\u017e do pou\u017eit\u00ed.Masov\u00e9 kuli\u010dkyVe velk\u00e9 m\u00edse sm\u00edchejte v\u0161echny suroviny na masov\u00e9 kuli\u010dky, dokud nevznikne jednolit\u00e1 hmota.M\u00edsu zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed a dejte alespo\u0148 na 15 minut, p\u0159\u00edpadn\u011b a\u017e p\u0159es noc, do lednice.Mokr\u00fdma rukama vytvarujte ze sm\u011bsi m\u00edrn\u011b ov\u00e1ln\u00e9 masov\u00e9 kuli\u010dky dlouh\u00e9 4 cm. Na ka\u017edou \u0161pejli nap\u00edchn\u011bte 2 a\u017e 3 kuli\u010dky.Rozeh\u0159ejte p\u00e1nev na siln\u00e9m ohni. Jakmile je hork\u00e1, d\u016fkladn\u011b ji pot\u0159ete olejem a vlo\u017ete \u0161p\u00edzy s n\u011bkolikacentimetrov\u00fdmi rozestupy. Op\u00e9kejte p\u0159ibli\u017en\u011b 3-4 minuty, dokud nejsou z prvn\u00ed strany p\u011bkn\u011b zlatav\u00e9 a maso se snadno neodlep\u00ed od grilu.Pomoc\u00ed kle\u0161t\u00ed a tenk\u00e9 obrace\u010dky masov\u00e9 kuli\u010dky opatrn\u011b oto\u010dte a op\u00e9kejte 3 minuty, dokud nejsou p\u011bkn\u011b zlatav\u00e9 i z druh\u00e9 strany. Hojn\u011b pot\u0159ete om\u00e1\u010dkou a op\u00e9kejte dal\u0161\u00edch 15-30 sekund, dokud m\u00edsty nezhn\u011bdnou a nezkaramelizuj\u00ed.P\u0159endejte \u0161p\u00edzy na tal\u00ed\u0159 a znovu je pot\u0159ete om\u00e1\u010dkou, aby byly kuli\u010dky kr\u00e1sn\u011b leskl\u00e9.P\u0159ed pod\u00e1v\u00e1n\u00edm ozdobte jarn\u00ed cibulkou a b\u00edl\u00fdmi sezamov\u00fdmi sem\u00ednky\t\n\t\n\t\t\t\n\t\n\t\tBrochettes, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198092","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=198092"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198092\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/13033"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}