{"id":198138,"title":"Kr\u00e9mov\u00e9 pikantn\u00ed udon nudle se se\u010du\u00e1nsk\u00fdm pep\u0159em","modified":"2026-10-31T17:33:05+01:00","plain":"Lahodn\u00fd recept na neuv\u011b\u0159iteln\u011b kr\u00e9mov\u00e9 a p\u0159\u00edjemn\u011b pikantn\u00ed nudle udon\n\n\n\nMysl\u00edm, \u017ee nikoho nep\u0159ekvap\u00edm, kdy\u017e \u0159eknu, \u017ee udon jsou moje v\u00e1\u0161e\u0148 a \u017ee miluji se\u010du\u00e1nskou kuchyni.\n\n\n\nKdy\u017e jsem zkou\u0161el sv\u016fj recept na va\u0159en\u00e9 hov\u011bz\u00ed po se\u010du\u00e1nsku, napadlo m\u011b: co takhle tot\u00e9\u017e, ale s nudlemi udon?\n\n\n\nVa\u0159en\u00e9 hov\u011bz\u00ed po se\u010du\u00e1nsku v cel\u00e9 sv\u00e9 kr\u00e1se\n\n\n\nA tak jsem recept upravil a vzniklo tohle \u010d\u00ednsko-japonsk\u00e9 spojen\u00ed, stejn\u011b lahodn\u00e9 jako pikantn\u00ed a kr\u00e9mov\u00e9.\n\n\n\nHlavn\u00ed suroviny na nudle udon po se\u010du\u00e1nsku\n\n\n\nHov\u011bz\u00ed maso: Maso je hlavn\u00ed surovinou tohoto pokrmu, dod\u00e1v\u00e1 mu b\u00edlkoviny a chu\u0165. Pou\u017eijte prorostlej\u0161\u00ed kus vhodn\u00fd na minutkovou \u00fapravu (vysok\u00fd ro\u0161t\u011bnec, n\u00edzk\u00fd ro\u0161t\u011bnec, …)\n\n\n\nV\u00edno Shaoxing: Dod\u00e1v\u00e1 marin\u00e1d\u011b v\u016fni a bohat\u0161\u00ed chu\u0165.\n\n\n\nTmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Dod\u00e1v\u00e1 masu hlub\u0161\u00ed chu\u0165 a sytou barvu.\n\n\n\nKuku\u0159i\u010dn\u00fd \u0161krob : Slou\u017e\u00ed k zahu\u0161t\u011bn\u00ed a pom\u00e1h\u00e1 zachovat k\u0159ehkost masa\n\n\n\nSezamov\u00fd olej : Dod\u00e1v\u00e1 marin\u00e1d\u011b vo\u0148av\u00fd, pra\u017een\u00fd t\u00f3n.\n\n\n\nVejce: Pom\u00e1h\u00e1 spojit marin\u00e1du a zachovat k\u0159ehkost masa.\n\n\n\nNem\u00e1te r\u00e1di p\u00e1liv\u00e9? Vyzkou\u0161ejte moje yaki udon s hov\u011bz\u00edm masem\n\n\n\nOlej na sma\u017een\u00ed: Pou\u017e\u00edv\u00e1 se k restov\u00e1n\u00ed a tepeln\u00e9 \u00faprav\u011b jednotliv\u00fdch slo\u017eek pokrmu.\n\n\n\nSu\u0161en\u00e9 chilli papri\u010dky: Dod\u00e1vaj\u00ed p\u00e1livost \n\n\n\nKuli\u010dky se\u010du\u00e1nsk\u00e9ho pep\u0159e: Dod\u00e1vaj\u00ed jedine\u010dnou chu\u0165 a lehce znecitlivuj\u00ed jazyk.\n\n\n\nSe\u010du\u00e1nsk\u00e1 fazolov\u00e1 pasta (Doubanjiang): Tato pasta je fermentovan\u00e9 dochucovadlo ze s\u00f3jov\u00fdch bob\u016f, chilli papri\u010dek a soli. Je srdcem cel\u00e9ho pokrmu a dod\u00e1v\u00e1 mu hloubku i bohatost chuti. V\u00fdvaru dod\u00e1v\u00e1 plnost a pikantn\u00ed chu\u0165 s umami, kter\u00e1 je pro se\u010du\u00e1nskou kuchyni typick\u00e1.\n\n\n\nMlet\u00e9 chilli: Dod\u00e1v\u00e1 v\u00fdvaru dal\u0161\u00ed p\u00e1livost. M\u016f\u017eete pou\u017e\u00edt korejsk\u00e9 gochugaru\n\n\n\nVyzkou\u0161ejte tak\u00e9 moje restovan\u00e9 nudle udon s vep\u0159ov\u00fdm masem, \u010desnekem a zel\u00edm\n\n\n\nNesolen\u00fd v\u00fdvar nebo voda: Slou\u017e\u00ed jako tekut\u00fd z\u00e1klad v\u00fdsledn\u00e9ho v\u00fdvaru. Pokud pou\u017eiji jen vodu, p\u0159id\u00e1v\u00e1m trochu glutam\u00e1tu pro dopln\u011bn\u00ed chuti\n\n\n\nGlutam\u00e1t sodn\u00fd (voliteln\u011b): Pou\u017e\u00edv\u00e1 se ke zv\u00fdrazn\u011bn\u00ed celkov\u00e9 chuti pokrmu.\n\n\n\nKoriandr: Pou\u017e\u00edv\u00e1 se na ozdobu a dod\u00e1v\u00e1 hotov\u00e9mu pokrmu sv\u011b\u017eest a barvu.\n\n\n\n\n\n\tKr\u00e9mov\u00e9 pikantn\u00ed nudle udon se se\u010du\u00e1nsk\u00fdm pep\u0159em\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t200 g p\u0159edva\u0159en\u00fdch nudl\u00ed udon200 g hov\u011bz\u00edho masaMarin\u00e1da na hov\u011bz\u00ed maso1 l\u017ei\u010dka v\u00edna Shaoxing1 l\u017ei\u010dka tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu2 l\u017e\u00edce vody1 l\u017ei\u010dka sezamov\u00e9ho oleje1 vejceNa v\u00fdvar0.5 l\u017e\u00edce nahrubo rozdrcen\u00fdch kuli\u010dek se\u010du\u00e1nsk\u00e9ho pep\u0159e1 su\u0161en\u00e1 chilli papri\u010dka zbaven\u00e1 sem\u00ednek a nakr\u00e1jen\u00e1 nadrobno2 l\u017e\u00edce oleje3 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 na pl\u00e1tky)1 l\u017e\u00edce se\u010du\u00e1nsk\u00e9 fazolov\u00e9 pasty1 l\u017ei\u010dka mlet\u00e9ho chilli (gochugaru)350 ml vody1 stonek jarn\u00ed cibulky (b\u00edl\u00e1 \u010d\u00e1st odd\u011blen\u00e1 od zelen\u00e9, nakr\u00e1jen\u00e1 nadrobno)1 l\u017e\u00edce cukruNa ozdoben\u00edkoriandr (nasekan\u00fd)\t\n\t\n\t\tHov\u011bz\u00ed maso nakr\u00e1jejte na tenk\u00e9 pl\u00e1tkyP\u0159idejte suroviny na marin\u00e1duRukama prom\u00edchejte, dokud se tekutina nevst\u0159eb\u00e1P\u0159idejte sezamov\u00fd olej a d\u016fkladn\u011b prom\u00edchejte, nechte odpo\u010d\u00edvat 20 minutSlijte co nejv\u00edce tekutiny z marin\u00e1dy, maso orestujte na tro\u0161e oleje na st\u0159edn\u011b siln\u00e9m ohni a dejte stranouDo woku nalijte olejP\u0159idejte b\u00edlou \u010d\u00e1st jarn\u00ed cibulky a \u010desnek, restujte 2 minuty na st\u0159edn\u011b siln\u00e9m ohni.P\u0159idejte chilli papri\u010dku, se\u010du\u00e1nsk\u00fd pep\u0159, se\u010du\u00e1nskou fazolovou pastu s chilli, cukr a mlet\u00e9 chilli.Restujte na m\u00edrn\u00e9m ohni, dokud se sm\u011bs nerozvon\u00ed (2-3 minuty)P\u0159ilijte vodu a na siln\u00e9m ohni p\u0159ive\u010fte k varuSt\u00e1hn\u011bte ohe\u0148 na st\u0159edn\u00ed stupe\u0148. P\u0159idejte p\u0159edva\u0159en\u00e9 nudle udon a nechte tekutinu odva\u0159ovat, p\u0159itom jemn\u011b m\u00edchejte, aby se nudle odd\u011blilyJakmile se tekutina dostate\u010dn\u011b odva\u0159\u00ed, p\u0159idejte maso, nechte je\u0161t\u011b zhoustnout, prom\u00edchejte, ozdobte a pod\u00e1vejte\t\n\t\n\t\tNudle m\u00edchejte opravdu opatrn\u011b, aby se nepol\u00e1maly, a po\u010dkejte, a\u017e se samy odd\u011bl\u00ed\n\t\n\t\n\t\tPlat principalAsiatiqueSichuan, Udon","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198138","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=198138"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/10024"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}