{"id":198224,"title":"Tamago sando, japonsk\u00fd vaje\u010dn\u00fd sendvi\u010d","modified":"2026-10-31T17:35:10+01:00","plain":"Slavn\u00fd japonsk\u00fd vaje\u010dn\u00fd sendvi\u010d, lehce straviteln\u00fd a rychl\u00fd na p\u0159\u00edpravu\u2026 Ide\u00e1ln\u00ed na slune\u010dn\u00e9 dny!\n\n\n\nKdy\u017e u\u017e v\u00e1s trochu omrz\u00ed st\u00e1le stejn\u00e1 bageta se \u0161unkou a m\u00e1slem, tamago sando je skv\u011blou p\u0159\u00edle\u017eitost\u00ed, jak znovu objevit sendvi\u010d po japonsku. Na tuhle malou sva\u010dinku do ruky nav\u00edc pot\u0159ebujete jen p\u00e1r surovin. \n\n\n\nCo je tamago sando? \n\n\n\nJe to takov\u00fd z\u00e1klad pouli\u010dn\u00edho ob\u010derstven\u00ed v zemi vych\u00e1zej\u00edc\u00edho slunce. \u201eTamago\u201c znamen\u00e1 vejce a \u201esando\u201c je zkr\u00e1cenina slova \u201esan-doh-itchi\u201c, tedy sendvi\u010d, tak\u017ee jasn\u011bj\u0161\u00ed u\u017e to b\u00fdt nem\u016f\u017ee\u2026 Podobn\u011b jako u \u201etamagoyaki\u201c, \u201eajitsuke tamago\u201c nebo onsen tamago!\u00a0\n\n\n\nTamago sando s kr\u00e9mov\u00fdm vaje\u010dn\u00fdm sal\u00e1tem mezi dv\u011bma pl\u00e1tky m\u011bkk\u00e9ho b\u00edl\u00e9ho chleba je sva\u010dinka, kterou Japonci zbo\u017e\u0148uj\u00ed. A to natolik, \u017ee ji tam najdete skoro v\u0161ude (znalci v\u011bd\u00ed, \u017ee p\u0159edev\u0161\u00edm v obchodech \u201ekonbini\u201c!). Na podobn\u00e9m principu vychlazen\u00fdch vajec s jemnou kr\u00e9movou konzistenc\u00ed je zalo\u017een\u00fd i japonsk\u00fd bramborov\u00fd sal\u00e1t.\n\n\n\nJaponsk\u00e1 omeleta tamagoyaki\n\n\n\nOdkud tamago sando poch\u00e1z\u00ed? \n\n\n\nTamago sando je typick\u00e1 japonsk\u00e1 sva\u010dina. V Japonsku je dokonce pova\u017eov\u00e1no za b\u011b\u017en\u00e9 rodinn\u00e9 j\u00eddlo. A nen\u00ed divu, je to opravdu praktick\u00e9 ob\u010derstven\u00ed. Pro zaj\u00edmavost, jeho historie pr\u00fd nep\u0159\u00edmo souvis\u00ed se Z\u00e1padem, konkr\u00e9tn\u011b s obdob\u00edm portugalsk\u00e9 a nizozemsk\u00e9 okupace japonsk\u00e9ho \u00fazem\u00ed. \n\n\n\nNa stejn\u00e9m pultu v konbini: famichiki, kter\u00e9 sta\u010d\u00ed vlo\u017eit mezi dva pl\u00e1tky chleba\n\n\n\nV 16. stolet\u00ed se v japonsk\u00fdch p\u0159\u00edstavech zastavovalo mnoho evropsk\u00fdch lod\u00ed a pr\u00e1v\u011b tehdy se do Japonska poprv\u00e9 dostal toustov\u00fd chl\u00e9b. Uzn\u00e1v\u00e1m, \u017ee to samo o sob\u011b nesta\u010d\u00ed. Od t\u00e9 doby si Japonci tento n\u00e1pad zcela p\u0159izp\u016fsobili a postupn\u011b dosp\u011bli k lahodn\u00e9mu sendvi\u010di, kter\u00fd zn\u00e1me dnes a kter\u00fd m\u00e1 i \u0159adu dal\u0161\u00edch sladk\u00fdch \u010di slan\u00fdch variant, nap\u0159\u00edklad katsu sando s vep\u0159ov\u00fdm \u0159\u00edzkem\n\n\n\nJaponsk\u00fd sendvi\u010d s vep\u0159ov\u00fdm \u0159\u00edzkem\n\n\n\nParadoxn\u011b se p\u016fvod vaje\u010dn\u00e9ho sendvi\u010de p\u0159ipisuje tak\u00e9 americk\u00e9 kuchyni. Ve skute\u010dnosti jde o dv\u011b zcela odli\u0161n\u00e1 j\u00eddla. Japonsk\u00e1 verze je nav\u00edc mnohem jednodu\u0161\u0161\u00ed na p\u0159\u00edpravu, proto\u017ee na rozd\u00edl od t\u00e9 americk\u00e9 vy\u017eaduje jen velmi m\u00e1lo surovin. \n\n\n\nHlavn\u00ed suroviny na tamago sando\n\n\n\nV z\u00e1kladn\u00ed verzi nejsou \u017e\u00e1dn\u00e9 exotick\u00e9 suroviny\n\n\n\nKvalitn\u00ed vejce: Jsou hlavn\u00ed slo\u017ekou tohoto j\u00eddla, proto je vyb\u00edrejte pe\u010dliv\u011b, aby byl v\u00fdsledek opravdu chutn\u00fd. Doporu\u010duji pou\u017e\u00edt vejce star\u00e1 4 nebo 5 dn\u00ed, kter\u00e1 se po uva\u0159en\u00ed sn\u00e1ze loupou. \n\n\n\nShokupan: Japonsk\u00fd ml\u00e9\u010dn\u00fd chl\u00e9b, kter\u00fd dod\u00e1v\u00e1 m\u011bkkost a nasl\u00e1dlou chu\u0165 podobn\u011b jako toustov\u00fd chl\u00e9b. T\u00edm ostatn\u011b m\u016f\u017eete shokupan v p\u0159\u00edpad\u011b pot\u0159eby nahradit. \n\n\n\nJaponsk\u00e1 majon\u00e9za Kewpie: D\u00edky sv\u00e9 bohat\u00e9 vaje\u010dn\u00e9 chuti, z\u00e1rove\u0148 ko\u0159en\u011bn\u00e9 i nasl\u00e1dl\u00e9, dod\u00e1v\u00e1 japonsk\u00e1 majon\u00e9za n\u00e1plni v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 a kr\u00e9movost.\n\n\n\nTipy, jak p\u0159ipravit poveden\u00e9 tamago sando\n\n\n\nUp\u0159\u00edmn\u011b, tenhle recept se snad ani ned\u00e1 zkazit; p\u0159esto existuje p\u00e1r drobn\u00fdch trik\u016f, d\u00edky kter\u00fdm bude v\u00fdsledek bezchybn\u00fd. P\u0159edev\u0161\u00edm doporu\u010duji pou\u017e\u00edt trochu star\u0161\u00ed vejce, ale rozhodn\u011b neslevovat z jejich kvality. Jde o usnadn\u011bn\u00ed pr\u00e1ce, p\u0159i loup\u00e1n\u00ed mi pod\u011bkujete. \n\n\n\nNebojte se n\u00e1pl\u0148 dochutit podle sebe. S\u016fl, pep\u0159, cukr\u2026 N\u011bkter\u00e9 recepty dokonce obsahuj\u00ed mirin nebo dashi v pr\u00e1\u0161ku pro zv\u00fdrazn\u011bn\u00ed sladk\u00e9 chuti a umami. Ostatn\u011b v\u0159ele doporu\u010duji nahradit s\u016fl a cukr mirinem a dashi\n\n\n\nHotovou n\u00e1pl\u0148 dejte na 10 a\u017e 15 minut do lednice, aby se chut\u011b propojily a vejce z\u00edskala pevn\u011bj\u0161\u00ed konzistenci. \n\n\n\nNezapome\u0148te tak\u00e9 nechat solen\u00e9 m\u00e1slo zm\u011bknout p\u0159i pokojov\u00e9 teplot\u011b, aby se v\u00e1m sendvi\u010de na z\u00e1v\u011br snadno sestavovaly.\n\n\n\n\n\n\tTamago sando - japonsk\u00fd vaje\u010dn\u00fd sendvi\u010d\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t3 vejce0.25 l\u017ei\u010dky cukru0.25 l\u017ei\u010dky soli1 \u0161petka pep\u0159e2 l\u017ei\u010dky ml\u00e9ka (plnotu\u010dn\u00e9ho)2 l\u017e\u00edce japonsk\u00e9 majon\u00e9zy Kewpie4 pl\u00e1tky shokupanu (japonsk\u00fd ml\u00e9\u010dn\u00fd chl\u00e9b. Nahra\u010fte toustov\u00fdm chlebem, pl\u00e1tky mus\u00ed b\u00fdt siln\u00e9)Solen\u00e9 m\u00e1slo1 miska ledov\u00e9 vody\t\n\t\n\t\tVlo\u017ete vejce do hrnce a zalijte je vodou tak, aby sahala 2,5 cm nad vejce.Na st\u0159edn\u00edm plameni p\u0159ive\u010fte k varu. Jakmile voda za\u010dne v\u0159\u00edt, va\u0159te 12 minut.Uva\u0159en\u00e1 vejce p\u0159endejte do ledov\u00e9 vody, aby se zastavil var. Nechte je \u00fapln\u011b vychladnout a oloupejte.Oloupan\u00e1 vejce vlo\u017ete do misky a rozma\u010dkejte vidli\u010dkouP\u0159idejte s\u016fl a cukr a prom\u00edchejteP\u0159idejte pep\u0159 a prom\u00edchejteP\u0159idejte majon\u00e9zu a dob\u0159e prom\u00edchejte. Ochutnejte a podle pot\u0159eby dosolte a opep\u0159ete. Pro kr\u00e9mov\u011bj\u0161\u00ed konzistenci v tomto kroku p\u0159idejte ml\u00e9koSestaven\u00ed tamago sandoRozlo\u017ete 4 pl\u00e1tky shokupanu. Ka\u017ed\u00fd pl\u00e1tek pot\u0159ete z horn\u00ed strany solen\u00fdm m\u00e1slem. Na ka\u017ed\u00fd sendvi\u010d rozet\u0159ete n\u00e1pl\u0148 na jeden z pl\u00e1tk\u016f.N\u00e1pl\u0148 p\u0159iklopte druh\u00fdm pl\u00e1tkem chleba, namazanou stranou dol\u016f. Sendvi\u010de vlo\u017ete mezi dva tal\u00ed\u0159e, aby se lehce stla\u010dily. Nechte je zat\u00ed\u017een\u00e9 5 minut.Odkrojte k\u016frky chleba.Sendvi\u010de rozkrojte nap\u016fl. Nyn\u00ed jsou p\u0159ipraven\u00e9 k pod\u00e1v\u00e1n\u00ed.\t\n\t\n\t\tSkladov\u00e1n\u00ed\nZbytky m\u016f\u017eete uchov\u00e1vat ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici a\u017e 2 dny.\nDochucen\u00ed\nS\u016fl nahra\u010fte dashi v pr\u00e1\u0161ku (pou\u017eijte dvojn\u00e1sobn\u00e9 mno\u017estv\u00ed), pozd\u011bji mi pod\u011bkujete\n\t\n\t\n\t\tSandwichJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nPro tento \u010dl\u00e1nek jsem p\u0159evzal recept ze zn\u00e1m\u00e9ho anglicky psan\u00e9ho blogu o japonsk\u00e9 kuchyni \u201eJust One Cookbook\u201c. Chut\u011b jsou vyv\u00e1\u017een\u00e9, i kdy\u017e osobn\u011b rad\u011bji pou\u017e\u00edv\u00e1m dashi v pr\u00e1\u0161ku m\u00edsto soli a p\u0159id\u00e1v\u00e1m \u0161petku furikake","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198224","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=198224"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198224\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/15616"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}