{"id":198289,"title":"Okonomiyaki, japonsk\u00e1 slan\u00e1 placka","modified":"2026-10-31T17:35:43+01:00","plain":"Objevte recept na slavn\u00e9 okonomiyaki, japonskou zelnou placku s masem, mo\u0159sk\u00fdmi plody a spoustou chut\u00ed. M\u016fj autentick\u00fd recept v\u00e1s p\u0159enese do ru\u0161n\u00fdch ulic \u00d3saky\n\n\n\nCo je okonomiyaki?\n\n\n\nOkonomiyaki (\u304a\u597d\u307f\u713c\u304d) se n\u011bkdy p\u0159ezd\u00edv\u00e1 \u201ejaponsk\u00e1 pizza\u201c, ve skute\u010dnosti je to ale slan\u00e1 japonsk\u00e1 placka s pekingsk\u00fdm zel\u00edm. T\u011bsto se p\u0159ipravuje z mouky a vajec sm\u00edchan\u00fdch s nadrobno nakr\u00e1jen\u00fdm zel\u00edm a n\u011bkdy se obohacuje dal\u0161\u00edmi surovinami, nap\u0159\u00edklad krevetami, olihn\u011bmi, nebo dokonce s\u00fdrem!\n\n\n\nPo upe\u010den\u00ed se okonomiyaki dochucuje celou \u0159adou p\u0159\u00edsad: om\u00e1\u010dkou okonomiyaki, japonskou majon\u00e9zou Kewpie, su\u0161en\u00fdmi mo\u0159sk\u00fdmi \u0159asami a vlo\u010dkami su\u0161en\u00e9ho bonita.\n\n\n\n\n\n\n\nTento pokrm je nesm\u00edrn\u011b variabiln\u00ed, a tak si ho m\u016f\u017eete zcela p\u0159izp\u016fsobit, a\u0165 u\u017e se vyh\u00fdb\u00e1te vep\u0159ov\u00e9mu, nebo d\u00e1v\u00e1te p\u0159ednost jin\u00fdm zdroj\u016fm b\u00edlkovin. Mo\u017enosti n\u00e1pln\u00ed i p\u0159\u00edsad na ozdoben\u00ed jsou nekone\u010dn\u00e9, co\u017e dokonale vystihuje v\u00fdznam jeho japonsk\u00e9ho n\u00e1zvu: \u201egrilovan\u00e9 podle va\u0161\u00ed chuti\u201c \u2013 okonomi (podle va\u0161\u00ed chuti) a yaki (grilovan\u00e9).\n\n\n\nYakisoba neboli \u201egrilovan\u00e9\u201c nudle\n\n\n\nTradi\u010dn\u00ed zp\u016fsob pod\u00e1v\u00e1n\u00ed okonomiyaki v restauraci\n\n\n\nOkonomiyaki se tradi\u010dn\u011b p\u0159ipravuje na teppanu, velk\u00e9 grilovac\u00ed desce, obvykle v podnic\u00edch specializovan\u00fdch na tento pokrm. Kdy\u017e se posad\u00edte k pultu, ocitnete se p\u0159\u00edmo v centru d\u011bn\u00ed: m\u016f\u017eete sledovat kucha\u0159e, jak obratn\u011b pracuje na grilovac\u00ed desce a pot\u00e9 p\u0159ed v\u00e1s pe\u010dliv\u011b polo\u017e\u00ed je\u0161t\u011b sy\u010d\u00edc\u00ed okonomiyaki, kter\u00e9 m\u016f\u017eete j\u00edst rovnou z desky.\n\n\n\nI posezen\u00ed u stolu nab\u00edz\u00ed jedine\u010dn\u00fd z\u00e1\u017eitek, proto\u017ee v\u00e1m okonomiyaki p\u0159inesou p\u0159\u00edmo na teppan zabudovan\u00fd do stolu, podobn\u011b jako v korejsk\u00fdch grilovac\u00edch restaurac\u00edch. \n\n\n\nPro ty, kdo se r\u00e1di zapoj\u00ed do p\u0159\u00edpravy j\u00eddla, nab\u00edzej\u00ed n\u011bkter\u00e9 podniky mo\u017enost p\u0159evz\u00edt va\u0159en\u00ed do vlastn\u00edch rukou a p\u0159ipravit si okonomiyaki sami. Pozorn\u00fd person\u00e1l je p\u0159itom v\u017edy nabl\u00edzku, tak\u017ee si u\u017eijete nezapomenuteln\u00fd ve\u010der podle sv\u00fdch p\u0159edstav.\n\n\n\n\n\n\n\nVarianty okonomiyaki\n\n\n\nV japon\u0161tin\u011b znamen\u00e1 \u201eokonomiyaki\u201c \u201egrilovan\u00e9 podle va\u0161eho p\u0159\u00e1n\u00ed\u201c. Tento n\u00e1zev dob\u0159e odr\u00e1\u017e\u00ed p\u0159izp\u016fsobivost a rozmanitost recept\u016f, kter\u00e9 se mezi japonsk\u00fdmi rodinami v\u00fdrazn\u011b li\u0161\u00ed. \n\n\n\nRecept si tedy m\u016f\u017eete zcela svobodn\u011b upravit podle sv\u00fdch chut\u00ed, ani\u017e byste se museli b\u00e1t, \u017ee t\u00edm n\u011bkoho uraz\u00edte. A\u0165 u\u017e nem\u016f\u017eete j\u00edst vep\u0159ov\u00e9, nebo m\u00e1te alergii na mo\u0159sk\u00e9 plody, jednodu\u0161e tyto suroviny nahra\u010fte sv\u00fdmi obl\u00edben\u00fdmi.\n\n\n\nV K\u00f3be se okonomiyaki p\u0159el\u00e9v\u00e1 tak\u00e9 rag\u00fa ze \u0161lach zvan\u00fdm bokkake, kter\u00e9 je p\u0159\u00edbuzn\u00e9 pokrmu gyusuji nikomi\n\n\n\nMezi mnoha variantami okonomiyaki je obzvl\u00e1\u0161\u0165 obl\u00edben\u00e1 ta z Hiro\u0161imy, obohacen\u00e1 o nudle a vejce. Existuje tak\u00e9 monjayaki, \u201etekut\u011bj\u0161\u00ed\u201c verze okonomiyaki, kter\u00e1 konzistenc\u00ed p\u0159ipom\u00edn\u00e1 rozpu\u0161t\u011bn\u00fd s\u00fdr. P\u0159ehledn\u011bji:\n\n\n\n\nV \u00d3sace se v\u0161echny suroviny p\u0159ed pe\u010den\u00edm sm\u00edchaj\u00ed dohromady\n\n\n\nV Hiro\u0161im\u011b se okonomiyaki skl\u00e1d\u00e1 vrstvu po vrstv\u011b, nejprve se p\u0159iprav\u00ed z\u00e1klad z t\u011bsta, na n\u011bj p\u0159ijde zel\u00ed a dal\u0161\u00ed suroviny, podobn\u011b jako p\u0159i p\u0159\u00edprav\u011b pizzy.\n\n\n\nModan-yaki zt\u011bles\u0148uje z\u00e1sadu \u201e\u010d\u00edm v\u00edc, t\u00edm l\u00edp\u201c, s po\u0159\u00e1dnou porc\u00ed sma\u017een\u00fdch nudl\u00ed yakisoba nebo udon navr\u0161en\u00fdch naho\u0159e.\n\n\n\nNegiyaki naopak stav\u00ed do pop\u0159ed\u00ed jarn\u00ed cibulku. Jde o mnohem ten\u010d\u00ed placku, kter\u00e1 p\u0159ipom\u00edn\u00e1 \u010d\u00ednsk\u00e9 placky s jarn\u00ed cibulkou.\n\n\n\n\nN\u011bkolik n\u00e1pad\u016f na obm\u011bny podle va\u0161\u00ed chuti\n\n\n\nZel\u00ed:\n\n\n\n\nPekingsk\u00e9: jemn\u00fd a vl\u00e1\u010dn\u00fd st\u0159ed\n\n\n\nHl\u00e1vkov\u00e9: pevn\u011bj\u0161\u00ed struktura\n\n\n\n\nB\u00edlkoviny:\n\n\n\n\nVep\u0159ov\u00fd b\u016f\u010dek nakr\u00e1jen\u00fd na pl\u00e1tky\n\n\n\n\u00dast\u0159ice\n\n\n\nMlet\u00e9 ku\u0159ec\u00ed maso\n\n\n\nNakr\u00e1jen\u00e9 olihn\u011b\n\n\n\n\nZelenina:\n\n\n\n\nNastrouhan\u00e9 jamy \n\n\n\nNastrouhan\u00e1 cuketa\n\n\n\nOrestovan\u00e9 a nakr\u00e1jen\u00e9 houby\n\n\n\n\nPro k\u0159upavost:\n\n\n\n\nP\u0159idejte do t\u011bsta 2 a\u017e 3 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu, aby byl povrch kr\u00e1sn\u011b k\u0159upav\u00fd.\n\n\n\n\nHlavn\u00ed suroviny na okonomiyaki\n\n\n\n\n\n\n\nPekingsk\u00e9 zel\u00ed: Kl\u00ed\u010dov\u00e1 surovina pro strukturu a sv\u011b\u017eest. Pekingsk\u00e9 zel\u00ed se kr\u00e1j\u00ed nadrobno a vm\u00edch\u00e1v\u00e1 do t\u011bsta nebo vkl\u00e1d\u00e1 mezi jednotliv\u00e9 vrstvy, aby okonomiyaki z\u00edskalo v\u00fd\u0161ku a objem. Jeho jemn\u00e1 chu\u0165 dopl\u0148uje ostatn\u00ed suroviny, ani\u017e by je p\u0159ehlu\u0161ovala.\n\n\n\nDashi: Tradi\u010dn\u00ed japonsk\u00fd v\u00fdvar, kter\u00fd tvo\u0159\u00ed z\u00e1klad mnoha pokrm\u016f v\u010detn\u011b okonomiyaki. P\u0159ipravuje se ze su\u0161en\u00e9ho bonita a mo\u0159sk\u00fdch \u0159as a dod\u00e1v\u00e1 t\u011bstu okonomiyaki hlubokou chu\u0165 umami i jemn\u00e9 chu\u0165ov\u00e9 odst\u00edny, d\u00edky nim\u017e je v\u00fdsledn\u00e1 chu\u0165 bohat\u00e1 a komplexn\u00ed.\n\n\n\nFurikake: Japonsk\u00e1 such\u00e1 dochucovac\u00ed sm\u011bs z drobn\u00fdch kousk\u016f bonita, sezamov\u00fdch sem\u00ednek, vlo\u010dek mo\u0159sk\u00fdch \u0159as, cukru a soli. Kdy\u017e j\u00ed okonomiyaki p\u0159ed pod\u00e1v\u00e1n\u00edm posypete, dod\u00e1 mu k\u0159upavost a zv\u00fdrazn\u00ed chu\u0165 umami.\n\n\n\nKatsuobushi: Tenk\u00e9 hoblinky su\u0161en\u00e9ho bonita, kter\u00fd se tak\u00e9 fermentuje a ud\u00ed, maj\u00ed v japonsk\u00e9 kuchyni nezastupitelnou roli. Okonomiyaki dod\u00e1vaj\u00ed jedine\u010dnou strukturu, kou\u0159ovou chu\u0165 a umami. Vlivem tepla vypadaj\u00ed, jako by tan\u010dily, a pokrm je d\u00edky tomu fascinuj\u00edc\u00ed i na pohled. Najdete je nap\u0159\u00edklad tak\u00e9 na tamago kake gohan\n\n\n\nMajon\u00e9za Kewpie: Jemn\u00e1 a bohat\u00e1 japonsk\u00e1 majon\u00e9za, kter\u00e1 se vyzna\u010duje lehce nasl\u00e1dlou chut\u00ed a kr\u00e9movou konzistenc\u00ed. Na rozd\u00edl od z\u00e1padn\u00ed majon\u00e9zy obsahuje r\u00fd\u017eov\u00fd ocet, jen\u017e j\u00ed dod\u00e1v\u00e1 osobitou chu\u0165. Na povrchu okonomiyaki vytv\u00e1\u0159\u00ed chu\u0165ov\u00fd kontrast a obohacuje pokrm lahodnou kr\u00e9movost\u00ed.\n\n\n\n\n\n\tPrav\u00e9 japonsk\u00e9 okonomiyaki\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t70 g pekingsk\u00e9ho zel\u00ed (nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky)0.5 mrkve (oloupan\u00e9 a nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)1.5 jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka)90 g mouky ( hladk\u00e9)0.25 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010diva2 vejce  (lehce roz\u0161lehan\u00e1)90 g dashi0.5 l\u017ei\u010dky soli0.25 l\u017ei\u010dky b\u00edl\u00e9ho pep\u0159e (mlet\u00e9ho)200 g krevet (oloupan\u00fdch, zbaven\u00fdch st\u0159\u00edvek a nahrubo nasekan\u00fdch)1 l\u017e\u00edce oleje (rostlinn\u00e9ho)1 l\u017e\u00edce tenkasu (kousky tempury)Na ozdoben\u00ed30 g om\u00e1\u010dky okonomiyaki1.5 l\u017e\u00edce majon\u00e9zy Kewpie1 l\u017e\u00edce furikake1 l\u017e\u00edce katsuobushi\t\n\t\n\t\tVe velk\u00e9 m\u00edse sm\u00edchejte zel\u00ed, mrkev a jarn\u00ed cibulku.V jin\u00e9 m\u00edse pro\u0161lehejte mouku, pr\u00e1\u0161ek do pe\u010diva, vejce, dashi, s\u016fl a pep\u0159.Vaje\u010dnou sm\u011bs nalijte na zelnou sm\u011bs a m\u00edchejte, dokud nebude v\u0161echna zelenina rovnom\u011brn\u011b obalen\u00e1.Do t\u011bsta vm\u00edchejte krevety. Pokud pou\u017e\u00edv\u00e1te kousky tempury, p\u0159idejte je tak\u00e9V nep\u0159ilnav\u00e9 p\u00e1nvi o pr\u016fm\u011bru 25 cm rozeh\u0159ejte olej na st\u0159edn\u00edm plameni. P\u00e1nv\u00ed zakru\u017ete, aby olej pokryl cel\u00e9 dno.Jakmile je olej hork\u00fd, vlijte do p\u00e1nve celou sm\u011bs a op\u00e9kejte 7 a\u017e 8 minut, dokud placka t\u00e9m\u011b\u0159 neztuhne.Placku opatrn\u011b oto\u010dte a op\u00e9kejte dal\u0161\u00ed 4 a\u017e 6 minut, dokud nebude zlatav\u00e1 a zcela prope\u010den\u00e1.Placku p\u0159endejte na velk\u00fd tal\u00ed\u0159 a nechte 5 minut chladnout.Placku pokapejte om\u00e1\u010dkou okonomiyaki a majon\u00e9zou Kewpie nebo b\u011b\u017enou majon\u00e9zou, pot\u00e9 posypte furikake a vlo\u010dkami bonita, pokud je pou\u017e\u00edv\u00e1te.\t\n\t\n\t\tKlidn\u011b vynechte nebo p\u0159idejte p\u0159\u00edsady na ozdoben\u00ed podle sv\u00e9 chuti. J\u00e1 osobn\u011b moc r\u00e1d p\u0159id\u00e1v\u00e1m do t\u011bsta mal\u00e9 kosti\u010dky s\u00fdra.\nT\u011bsto uchov\u00e1vejte v lednici 2 dny","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198289","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=198289"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198289\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/14759"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}