{"id":198189,"title":"Chawanmushi, japonsk\u00fd vaje\u010dn\u00fd pudink","modified":"2026-10-31T17:34:27+01:00","plain":"Proslul\u00fd japonsk\u00fd vaje\u010dn\u00fd kr\u00e9m, ide\u00e1ln\u00ed jako p\u0159edkrm v l\u00e9t\u011b i v zim\u011b!\n\n\n\nVaje\u010dn\u00fd kr\u00e9m jist\u011b zn\u00e1 spousta milovn\u00edk\u016f dezert\u016f. Je jemn\u00fd, sladk\u00fd a p\u0159edev\u0161\u00edm se snadno a rychle p\u0159ipravuje. Zkr\u00e1tka kr\u00e1sn\u00e1 sladk\u00e1 te\u010dka za j\u00eddlem. \n\n\n\nChawanmushi naopak slibuje skv\u011bl\u00fd za\u010d\u00e1tek, proto\u017ee tento vaje\u010dn\u00fd kr\u00e9m, tentokr\u00e1t naslano, se pod\u00e1v\u00e1 p\u0159edev\u0161\u00edm jako p\u0159edkrm. Je lehk\u00fd a sametov\u011b jemn\u00fd, tak\u017ee tento recept p\u0159ich\u00e1z\u00ed na l\u00e9to jako na zavolanou!\n\n\n\nPokud hled\u00e1te letn\u00ed dezert, vyzkou\u0161ejte m\u016fj recept na zmrzlinov\u00e9 mochi\n\n\n\nCo je chawanmushi? \n\n\n\nPro mnoh\u00e9 je chawanmushi p\u0159\u00edjemn\u00fdm zp\u016fsobem, jak se sezn\u00e1mit s japonskou kuchyn\u00ed v t\u00e9 nejjemn\u011bj\u0161\u00ed podob\u011b\u2026 A to doslova! Tento jemn\u00fd, hedv\u00e1bn\u00fd vaje\u010dn\u00fd kr\u00e9m, tradi\u010dn\u011b pod\u00e1van\u00fd v mal\u00e9m \u010dajov\u00e9m \u0161\u00e1lku, je toti\u017e klasick\u00fdm p\u0159edkrmem, kter\u00fd najdete v mnoha japonsk\u00fdch restaurac\u00edch.\n\n\n\nOstatn\u011b \u201echawanmushi\u201c (\u8336\u7897\u84b8\u3057) se doslova p\u0159ekl\u00e1d\u00e1 jako \u201evaje\u010dn\u00fd kr\u00e9m va\u0159en\u00fd v p\u00e1\u0159e v \u010dajov\u00e9m \u0161\u00e1lku\u201c. Mnoz\u00ed ho maj\u00ed r\u00e1di pro konzistenci podobnou pudinku a chut\u011b umami, kter\u00e9 jsou mnohem komplexn\u011bj\u0161\u00ed, ne\u017e by se na prvn\u00ed pohled zd\u00e1lo. Nen\u00ed tedy divu, \u017ee je tak obl\u00edben\u00fd.\n\n\n\nZde v\u00e1m nab\u00edz\u00edm z\u00e1kladn\u00ed recept, ale existuje cel\u00e1 \u0159ada variant, \u010dasto zalo\u017een\u00fdch na sez\u00f3nn\u00edch surovin\u00e1ch. Chawanmushi nej\u010dast\u011bji obsahuje o\u0159\u00ed\u0161ky ginkgo, krevety, houby shiitake a kamaboko a dochucuje se mirinem a s\u00f3jovou om\u00e1\u010dkou. Pod\u00e1vejte ho studen\u00fd nebo tepl\u00fd, podle chuti! \n\n\n\nDom\u00e1c\u00ed narutomaki je pro tento pokrm ide\u00e1ln\u00edm druhem kamaboko\n\n\n\nOdkud chawanmushi poch\u00e1z\u00ed? \n\n\n\nJak u\u017e v\u00edme, vztah Japonc\u016f k vaje\u010dn\u00fdm pokrm\u016fm je t\u00e9m\u011b\u0159 milostn\u00fd p\u0159\u00edb\u011bh. Sta\u010d\u00ed se pod\u00edvat na tamago sando, yakimeshi, omurice nebo tamagoyaki! Vznikaj\u00ed tak skute\u010dn\u00e9 kulin\u00e1\u0159sk\u00e9 skvosty a chawanmushi k nim samoz\u0159ejm\u011b pat\u0159\u00ed. \n\n\n\nPoch\u00e1z\u00ed z Nagasaki. Objevil se p\u0159ed v\u00edce ne\u017e 300 lety v obdob\u00ed Edo (1603-1868) v kuchyni shippoku, kulin\u00e1\u0159sk\u00e9m stylu siln\u011b ovlivn\u011bn\u00e9m \u010d\u00ednskou, japonskou a evropskou kuchyn\u00ed. Ostatn\u011b se j\u00ed l\u017e\u00edc\u00ed, nikoli h\u016flkami. \n\n\n\nV t\u00e9 dob\u011b Japonsko s jin\u00fdmi zem\u011bmi neobchodovalo. V\u00fdjimkou bylo Nagasaki, kter\u00e9 obchodovalo s \u010c\u00ednou a pravideln\u011b v\u00edtalo p\u0159ij\u00ed\u017ed\u011bj\u00edc\u00ed obchodn\u00edky. N\u011bkte\u0159\u00ed se tam usadili a z\u00e1rove\u0148 p\u0159inesli prvn\u00ed pokrm z vajec va\u0159en\u00fdch v p\u00e1\u0159e, zh\u0113ng shu\u01d0 d\u00e0n, p\u016fvodem z Hongkongu. \n\n\n\nDal\u0161\u00ed japonsk\u00fd pokrm, jeho\u017e z\u00e1kladem je p\u0159edev\u0161\u00edm dashi, matsutake suimono.\n\n\n\nPr\u00e1v\u011b ten je z\u00e1kladem japonsk\u00e9ho chawanmushi. Dokonce se vypr\u00e1v\u00ed, \u017ee pozd\u011bji Nagasaki nav\u0161t\u00edvil vazal z feud\u00e1ln\u00edho panstv\u00ed Macujama a m\u00edstn\u00ed pokrm si natolik obl\u00edbil, \u017ee si otev\u0159el restauraci a proslavil ho. Vid\u00edte, jak\u00fd dojem dok\u00e1\u017ee tento recept ud\u011blat? \n\n\n\nHlavn\u00ed suroviny na chawanmushi\n\n\n\n\n\n\n\nVejce: tvo\u0159\u00ed hlavn\u00ed slo\u017eku pokrmu. P\u0159ipravuj\u00ed se podobn\u011b jako vaje\u010dn\u00fd pudink. Pr\u00e1v\u011b jejich hedv\u00e1bn\u00e1 a jemn\u00e1 konzistence po uva\u0159en\u00ed je na nich tak l\u00e1kav\u00e1. \n\n\n\nDashi: v\u00fdvar s chut\u00ed umami, kter\u00fd ud\u00e1v\u00e1 t\u00f3n cel\u00e9mu pokrmu. Zkr\u00e1tka jedna z kl\u00ed\u010dov\u00fdch surovin japonsk\u00e9 kuchyn\u011b. Aby se jeho chu\u0165 opravdu rozvinula, je \u010dasto pot\u0159eba dodat mu trochu soli s\u00f3jovou om\u00e1\u010dkou a cukru mirinem. \n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka: v tomto receptu pou\u017eijeme sv\u011btlou s\u00f3jovou om\u00e1\u010dku, kter\u00e1 je slan\u011bj\u0161\u00ed a \u0159id\u0161\u00ed ne\u017e tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka. Jak jsem u\u017e zm\u00ednil, je nezbytn\u00e1 pro vyv\u00e1\u017een\u00ed chut\u00ed a zv\u00fdrazn\u011bn\u00ed dashi. \n\n\n\nMirin: podobn\u011b jako s\u00f3jov\u00e1 om\u00e1\u010dka pom\u00e1h\u00e1 vyv\u00e1\u017eit pokrm, dod\u00e1v\u00e1 mu spr\u00e1vn\u00e9 mno\u017estv\u00ed cukru i chu\u0165 umami, d\u00edky n\u00ed\u017e se v\u0161echny chut\u011b naplno rozvinou. \n\n\n\nHouby shiitake: tyto pom\u011brn\u011b pevn\u00e9 houby s d\u0159evitou chut\u00ed dod\u00e1vaj\u00ed pokrmu odli\u0161nou texturu a chu\u0165ovou hloubku. V japonsk\u00e9 kuchyni se pou\u017e\u00edvaj\u00ed na mnoho zp\u016fsob\u016f, nap\u0159\u00edklad do yakisoby. N\u011bkdy je lze nahradit houbami shimeji. \n\n\n\nKrevety: n\u011bkte\u0159\u00ed je nahrazuj\u00ed ku\u0159ec\u00edm masem. Existuj\u00ed i vegetari\u00e1nsk\u00e9 varianty s tofu a misem. Zde krevety dod\u00e1vaj\u00ed lehk\u00fd mo\u0159sk\u00fd n\u00e1dech a sv\u011b\u017eest.  \n\n\n\nListy mitsuby: pou\u017e\u00edvaj\u00ed se k dozdoben\u00ed mnoha j\u00eddel, nap\u0159\u00edklad oyakodonu. Dod\u00e1vaj\u00ed tak\u00e9 sv\u011b\u017eest, k\u0159upavost a jemn\u011b naho\u0159klou chu\u0165 p\u0159ipom\u00ednaj\u00edc\u00ed \u0159ap\u00edkat\u00fd celer a koriandr.  \n\n\n\nTipy, aby se chawanmushi povedl\n\n\n\nChcete-li z\u00edskat hladk\u00fd a hedv\u00e1bn\u00fd kr\u00e9m, p\u0159ece\u010fte vaje\u010dnou sm\u011bs p\u0159es jemn\u00e9 s\u00edto, abyste odstranili p\u0159\u00edpadn\u00e1 vl\u00e1kna b\u00edlk\u016f.\n\n\n\nM\u016f\u017eete pou\u017e\u00edt jak\u00fdkoli \u010dir\u00fd v\u00fdvar, kter\u00fd m\u00e1te po ruce. Nej\u010dast\u011bj\u0161\u00ed volbou je dashi, ale velmi dob\u0159e poslou\u017e\u00ed i ku\u0159ec\u00ed v\u00fdvar. Pou\u017e\u00edt m\u016f\u017eete dokonce i raj\u010datovou vodu (sta\u010d\u00ed p\u0159ecedit rozmixovan\u00e1 raj\u010data tak, abyste z\u00edskali \u010dirou tekutinu). Pro\u010d raj\u010data? Jsou pln\u00e1 umami\n\n\n\nN\u00e1dobu zakryjte kouskem alobalu. P\u0159edev\u0161\u00edm t\u00edm zabr\u00e1n\u00edte tomu, aby do pudinku kapala voda z poklice parn\u00edho hrnce a kazila jeho povrch.\n\n\n\n\n\n\tChawanmushi - Japonsk\u00fd vaje\u010dn\u00fd kr\u00e9m\n\t\t\n\t\t\t\n\t\n\t\tPetits bols compatibles avec la cuisson vapeur\t\n\t\n\t\t430 ml v\u00fdvaru dashi3 vejce0.5 l\u017e\u00edce mirinu1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky50 g mal\u00fdch krevet (syrov\u00fdch, oloupan\u00fdch)2 houby shiitake (\u010derstv\u00e9, nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)N\u011bkolik l\u00edstk\u016f mitsuby (na ozdobu)\t\n\t\n\t\tV\u00fdvar dashi zvolna zah\u0159ejte. M\u011bl by b\u00fdt jen vla\u017en\u00fd, ne tak hork\u00fd, aby se v n\u011bm vejce srazila.P\u0159ipravte si dostate\u010dn\u011b prostorn\u00fd a stabiln\u00ed parn\u00ed hrnec, do kter\u00e9ho se vejde n\u00e1doba s chawanmushi, a p\u0159ive\u010fte vodu k m\u00edrn\u00e9mu varu. Vyhn\u011bte se prudk\u00e9mu varu, aby kr\u00e9m nepopraskal a na povrchu se netvo\u0159ily bublinky.V\u00fdvar pro\u0161lehejte s vejci.P\u0159idejte s\u00f3jovou om\u00e1\u010dku a mirinSm\u011bs dvakr\u00e1t p\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edtko. Tento krok zajist\u00ed, \u017ee se vejce dob\u0159e spoj\u00ed s v\u00fdvarem. Jinak by v kr\u00e9mu mohly z\u016fstat drobn\u00e9 vaje\u010dn\u00e9 nitky.Nyn\u00ed sm\u011bs nalijte do \u017e\u00e1ruvzdorn\u00fdch misek. Kr\u00e9m budete pod\u00e1vat v n\u00e1dob\u00e1ch, ve kter\u00fdch se va\u0159il, proto je vyb\u00edrejte i s ohledem na p\u011bkn\u00e9 serv\u00edrov\u00e1n\u00edDo misek rozd\u011blte krevety a houby shiitakeMisky zakryjte kouskem alobalu. Zabr\u00e1n\u00edte tak p\u0159edev\u0161\u00edm tomu, aby do kr\u00e9mu kapala voda z poklice parn\u00edho hrnce a naru\u0161ila jeho povrch.Misky vlo\u017ete do parn\u00edho hrnce a va\u0159te v p\u00e1\u0159e p\u0159ibli\u017en\u011b 8 minut. Doba va\u0159en\u00ed z\u00e1vis\u00ed na n\u00e1dob\u011b, v\u00fd\u0161ce vrstvy kr\u00e9mu a teplot\u011b v parn\u00edm hrnci. Zkontrolujte, zda je kr\u00e9m hotov\u00fd: jeho povrch mus\u00ed b\u00fdt zcela ztuhl\u00fd.Ozdobte mitsubou a pod\u00e1vejte\t\n\t\n\t\tM\u016f\u017eete pou\u017e\u00edt jak\u00fdkoli \u010dir\u00fd v\u00fdvar, kter\u00fd m\u00e1te po ruce. Nej\u010dast\u011bji se pou\u017e\u00edv\u00e1 dashi, ale skv\u011ble poslou\u017e\u00ed i ku\u0159ec\u00ed v\u00fdvar. M\u016f\u017eete dokonce pou\u017e\u00edt raj\u010datovou vodu (sta\u010d\u00ed p\u0159ecedit rozmixovan\u00e1 raj\u010data tak, abyste z\u00edskali \u010dirou tekutinu). Pro\u010d pr\u00e1v\u011b raj\u010data? Jsou pln\u00e1 umami\nN\u00e1dobu zakryjte kouskem alobalu. Zabr\u00e1n\u00edte tak p\u0159edev\u0161\u00edm tomu, aby do kr\u00e9mu kapala voda z poklice parn\u00edho hrnce a naru\u0161ila jeho povrch.\n\t\n\t\n\t\tEntr\u00e9e, Petit d\u00e9jeunerJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198189","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=198189"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198189\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17341"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}