{"id":198361,"title":"Japonsk\u00fd bramborov\u00fd sal\u00e1t","modified":"2026-10-31T17:36:56+01:00","plain":"Sv\u011b\u017e\u00ed, kr\u00e9mov\u00e1 a barevn\u00e1 p\u0159\u00edloha z brambor, mrkve a okurek k letn\u00edm j\u00eddl\u016fm!\n\n\n\nU n\u00e1s zn\u00e1me brambory na v\u0161echny zp\u016fsoby. \n\n\n\nAle co takov\u00fd bramborov\u00fd sal\u00e1t po japonsku? D\u00edky \u010derstv\u00e9 k\u0159upav\u00e9 zelenin\u011b a lahodn\u00e9mu dresinku s majon\u00e9zou Kewpie m\u00e1 tento recept \u0161anci st\u00e1t se st\u00e1lic\u00ed va\u0161eho leto\u0161n\u00edho l\u00e9ta. Dobr\u00e1 zpr\u00e1va: p\u0159\u00edprava je opravdu snadn\u00e1 a rychl\u00e1. A to \u010dlov\u011bka hned nakopne, nemysl\u00edte? \n\n\n\nCo je japonsk\u00fd bramborov\u00fd sal\u00e1t?\n\n\n\nN\u00e1zev mluv\u00ed s\u00e1m za sebe, bramborov\u00fd sal\u00e1t (\u30dd\u30c6\u30c8\u30b5\u30e9\u30c0) je typick\u00fdm pokrmem japonsk\u00e9 kuchyn\u011b a \u010dasto se p\u0159id\u00e1v\u00e1 do krabi\u010dek bento. N\u011bkte\u0159\u00ed ho dokonce pou\u017e\u00edvaj\u00ed jako n\u00e1pl\u0148 do sendvi\u010de, podobn\u011b jako u tamago sando. \n\n\n\nMezi japonsk\u00fdmi sal\u00e1ty, jako je proslul\u00fd japonsk\u00fd zeln\u00fd sal\u00e1t nebo sal\u00e1t wakame, je tento recept tak trochu v\u00fdjimkou. \n\n\n\nZ\u00e1kladem jsou rozma\u010dkan\u00e9 brambory sm\u00edchan\u00e9 s japonskou majon\u00e9zou a \u0161irokou \u0161k\u00e1lou surovin, nap\u0159\u00edklad mrkv\u00ed, okurkou, n\u011bkdy kuku\u0159ic\u00ed, ale tak\u00e9 vejci natvrdo a pl\u00e1tky \u0161unky. \n\n\n\nLahodn\u00fd japonsk\u00fd zeln\u00fd sal\u00e1t\n\n\n\nJako p\u0159\u00edloha ke ku\u0159eti karaage je to zaru\u010den\u011b bomba. Japonci ho \u010dasto p\u0159id\u00e1vaj\u00ed do sv\u00fdch krabi\u010dek bento.\n\n\n\nExistuj\u00ed stovky verz\u00ed bramborov\u00e9ho sal\u00e1tu, proto\u017ee si ho ka\u017ed\u00fd upravuje podle sv\u00e9ho. Na t\u00e9to verzi ale m\u00e1me r\u00e1di p\u0159edev\u0161\u00edm kr\u00e9movou konzistenci, barvy, kter\u00e9 rozvesel\u00ed tal\u00ed\u0159, a jemnou, plnou, lehce nakyslou chu\u0165. Kdy\u017e se v\u00e1m tohle poda\u0159\u00ed, m\u00e1te vyhr\u00e1no. \n\n\n\nOdkud poch\u00e1z\u00ed japonsk\u00fd bramborov\u00fd sal\u00e1t? \n\n\n\nBramborov\u00fd sal\u00e1t bychom sp\u00ed\u0161e p\u0159i\u0159adili k americk\u00e9 kuchyni, nebo dokonce k evropsk\u00e9, tedy k oblastem, kde se brambory p\u011bstuj\u00ed ve v\u011bt\u0161\u00ed m\u00ed\u0159e. P\u0159esto jde o slavnostn\u00ed pokrm, kter\u00fd je v Japonsku obl\u00edben\u00fd u\u017e v\u00edce ne\u017e 120 let a kter\u00e9mu se l\u00e1skypln\u011b \u0159\u00edk\u00e1 \u201epotesara\u201c. \n\n\n\nZ\u00e1rove\u0148 tento pokrm pat\u0159\u00ed do kategorie \u201eyoshoku\u201c, tedy j\u00eddel inspirovan\u00fdch z\u00e1padn\u00ed kuchyn\u00ed, jejich\u017e p\u016fvod \u00fadajn\u011b sah\u00e1 do obdob\u00ed p\u0159ej\u00edm\u00e1n\u00ed z\u00e1padn\u00edch vliv\u016f za \u00e9ry Meid\u017ei. \n\n\n\nTo ostatn\u011b plat\u00ed pro \u0159adu j\u00eddel, nap\u0159\u00edklad korokke, omurice, hambagu nebo ku\u0159e katsu. \n\n\n\nAle zp\u011bt k onomu proslul\u00e9mu japonsk\u00e9mu bramborov\u00e9mu sal\u00e1tu. Traduje se, \u017ee se jeden japonsk\u00fd \u0161\u00e9fkucha\u0159 pokusil napodobit sal\u00e1t \u201eOlivier\u201c, zn\u00e1m\u00fd tak\u00e9 jako \u201erusk\u00fd sal\u00e1t\u201c, jeho\u017e z\u00e1kladem jsou rovn\u011b\u017e brambory\u2026 Japonsk\u00e1 verze si pak \u00fadajn\u011b rychle z\u00edskala oblibu v Asii. \n\n\n\nHlavn\u00ed suroviny na japonsk\u00fd bramborov\u00fd sal\u00e1t\n\n\n\n\n\n\n\nBrambory: bez nich to nejde, jsou hlavn\u00ed surovinou tohoto pokrmu. Pro tento recept se obvykle doporu\u010duj\u00ed lojovit\u00e9 brambory. Mn\u011b se ale zdaj\u00ed vhodn\u011bj\u0161\u00ed mou\u010dn\u011bj\u0161\u00ed brambory. Po uva\u0159en\u00ed se sn\u00e1ze rozma\u010dkaj\u00ed a nav\u00edc se jejich konzistence v\u00edce p\u0159ibl\u00ed\u017e\u00ed po\u017eadovan\u00e9mu v\u00fdsledku. Nezapom\u00ednejme, \u017ee japonsk\u00fd bramborov\u00fd sal\u00e1t je obzvl\u00e1\u0161\u0165 kr\u00e9mov\u00fd a pr\u00e1v\u011b v tom tkv\u00ed jeho kouzlo. \n\n\n\nVe \u0160pan\u011blsku se stejn\u00e9 brambory spoj\u00ed s olivov\u00fdm olejem a vejci: vznikne tortilla\n\n\n\nMrkev: dod\u00e1v\u00e1 bramborov\u00e9mu sal\u00e1tu nasl\u00e1dlost a plnou chu\u0165. V l\u00e9t\u011b nav\u00edc nen\u00ed nad mrkev. A je\u0161t\u011b sal\u00e1t kr\u00e1sn\u011b obarv\u00ed. \n\n\n\nOkurky: pr\u00e1v\u011b ony dod\u00e1vaj\u00ed sv\u011b\u017eest, d\u00edky kter\u00e9 je tento pokrm jako stvo\u0159en\u00fd pro nadch\u00e1zej\u00edc\u00ed hork\u00e9 dny. Okurka p\u0159idan\u00e1 do sal\u00e1tu p\u0159inese osv\u011b\u017euj\u00edc\u00ed chu\u0165 a p\u0159\u00edjemn\u00e9 k\u0159upnut\u00ed!\n\n\n\nVejce: n\u011bkdo je va\u0159\u00ed nahnili\u010dko. J\u00e1 je m\u00e1m rad\u011bji natvrdo. Sal\u00e1tu dodaj\u00ed trochu pevn\u011bj\u0161\u00ed strukturu. \n\n\n\nDu\u0161en\u00e1 \u0161unka: nakr\u00e1jejte ji na tenk\u00e9 pl\u00e1tky, aby se kr\u00e1sn\u011b propojila s ostatn\u00edmi surovinami. Pokud nej\u00edte maso, jednodu\u0161e ji vynechte. \n\n\n\nJaponsk\u00e1 majon\u00e9za Kewpie: tato om\u00e1\u010dka s chut\u00ed umami obzvl\u00e1\u0161\u0165 dob\u0159e vynikne v kr\u00e9mov\u00fdch pokrmech, jako je bramborov\u00fd sal\u00e1t. I proto ji najdeme v cel\u00e9 \u0159ad\u011b japonsk\u00fdch sendvi\u010d\u016f, nap\u0159\u00edklad katsu sando nebo tamago sando, jejich\u017e n\u00e1pln\u011b jsou stejn\u011b bohat\u00e9. Obsahuj\u00ed ji i tradi\u010dn\u011bj\u0161\u00ed japonsk\u00e1 j\u00eddla, nap\u0159\u00edklad okonomiyaki. \n\n\n\nLahodn\u00e9 okonomiyaki pokapan\u00e9 majon\u00e9zou Kewpie\n\n\n\nR\u00fd\u017eov\u00fd ocet: dod\u00e1 jemnou kyselost, kter\u00e1 pozvedne chu\u0165 cel\u00e9ho pokrmu. Japonsk\u00fd bramborov\u00fd sal\u00e1t je d\u00edky mrkvi a brambor\u00e1m velmi jemn\u00fd. B\u00edl\u00fd r\u00fd\u017eov\u00fd ocet je pom\u011brn\u011b jemn\u00fd a nep\u0159ebije ostatn\u00ed chut\u011b. \n\n\n\nTipy, aby se bramborov\u00fd sal\u00e1t povedl \n\n\n\nRecept na japonsk\u00fd bramborov\u00fd sal\u00e1t je snadn\u00fd a rychl\u00fd, to ale neznamen\u00e1, \u017ee p\u0159i p\u0159\u00edprav\u011b nen\u00ed pot\u0159eba d\u00e1vat pozor. P\u0159edev\u0161\u00edm doporu\u010duji v\u0161echny suroviny d\u016fkladn\u011b zbavit p\u0159ebyte\u010dn\u00e9 vlhkosti. A zejm\u00e9na okurky. P\u0159\u00edli\u0161 mnoho vody zni\u010d\u00ed konzistenci i chu\u0165 sal\u00e1tu. Ne\u017e tedy v\u0161e sm\u00edch\u00e1te, brambory a okurky osu\u0161te. \n\n\n\nBrambory tak\u00e9 doporu\u010duji dochutit je\u0161t\u011b za tepla\u2026 S v\u00fdjimkou majon\u00e9zy. Tu je lep\u0161\u00ed p\u0159id\u00e1vat postupn\u011b a\u017e na konci p\u0159\u00edpravy. \n\n\n\nJakmile je v\u0161e hotov\u00e9, r\u00e1d d\u00e1v\u00e1m sal\u00e1t p\u0159ed pod\u00e1v\u00e1n\u00edm na p\u00e1r minut do lednice, i kdy\u017e to nen\u00ed nutn\u00e9. Chut\u011b se tak l\u00e9pe propoj\u00ed a sal\u00e1t bude je\u0161t\u011b osv\u011b\u017euj\u00edc\u00ed. \n\n\n\n\n\n\tJaponsk\u00fd bramborov\u00fd sal\u00e1t\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 brambory (p\u0159ibli\u017en\u011b 225 a\u017e 300 g na bramboru)50 g mrkve80 g okurky1 vejce0.25 cibule60 g va\u0159en\u00e9 \u0161unky15 ml oleje neutr\u00e1ln\u00ed chuti5 ml r\u00fd\u017eov\u00e9ho octa0.5 l\u017ei\u010dky pep\u0159e5 l\u017eic japonsk\u00e9 majon\u00e9zy1 l\u017ei\u010dka soli (do vody na va\u0159en\u00ed brambor)1 l\u017ei\u010dka soli (na prvn\u00ed prom\u00edch\u00e1n\u00ed )2 l\u017ei\u010dky soli (na zeleninu)\t\n\t\n\t\tBrambory oloupejte a nakr\u00e1jejte na men\u0161\u00ed kousky velk\u00e9 p\u0159ibli\u017en\u011b 4 cm.Brambory dejte do hrnce, p\u0159idejte s\u016fl a zalijte studenou vodou tak, aby sahala 2 cm nad brambory. Na siln\u00e9m ohni p\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte na m\u00edrn\u00fd ohe\u0148 a va\u0159te p\u0159ibli\u017en\u011b 15 minut, dokud do brambor snadno nezap\u00edchnete vidli\u010dku.Vodu slijte a brambory v cedn\u00edku lehce rozma\u010dkejte a p\u0159itom prom\u00edch\u00e1vejte, abyste odstranili p\u0159ebyte\u010dnou vodu. Pot\u00e9 je je\u0161t\u011b zlehka rozma\u010dkejte tak, aby v nich z\u016fstaly kousky. Drobn\u00e9 kousky brambor dodaj\u00ed sal\u00e1tu zaj\u00edmav\u011bj\u0161\u00ed strukturu.Brambory p\u0159endejte do velk\u00e9 sal\u00e1tov\u00e9 m\u00edsy a p\u0159idejte olej, ocet, s\u016fl ur\u010denou na prvn\u00ed prom\u00edch\u00e1n\u00ed a mlet\u00fd pep\u0159. Dob\u0159e prom\u00edchejte a nechte vychladnout.Zat\u00edmco brambory chladnou, p\u0159ipravte ostatn\u00ed suroviny.Vejce vlo\u017ete do hork\u00e9 vody a p\u0159ive\u010fte k varu. Jakmile voda za\u010dne v\u0159\u00edt, st\u00e1hn\u011bte na m\u00edrn\u00fd ohe\u0148 a va\u0159te 10-12 minut. Vejce dejte do studen\u00e9 vody a nechte vychladnout, pot\u00e9 ho oloupejte a nakr\u00e1jejte na mal\u00e9 kousky.Okurku a mrkev oloupejte a nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky. Dejte je do misky, p\u0159idejte odm\u011b\u0159en\u00e9 l\u017ei\u010dky soli, prom\u00edchejte a nechte st\u00e1t, dokud nepust\u00ed vodu (p\u0159ibli\u017en\u011b 5-8 minut). Vyma\u010dkejte p\u0159ebyte\u010dnou vodu.\u0160unku nakr\u00e1jejte na mal\u00e9 pl\u00e1tky.Do velk\u00e9 m\u00edsy s vychladl\u00fdmi bramborami p\u0159idejte vejce, \u0161unku, okurku a mrkev. P\u0159idejte majon\u00e9zu a dob\u0159e prom\u00edchejte.Mno\u017estv\u00ed majon\u00e9zy, soli a pep\u0159e upravte podle chuti.\t\n\t\n\t\tKdy\u017e je v\u0161e hotov\u00e9, r\u00e1d d\u00e1v\u00e1m sal\u00e1t p\u0159ed pod\u00e1v\u00e1n\u00edm je\u0161t\u011b na n\u011bkolik minut do lednice, i kdy\u017e to nen\u00ed nutn\u00e9. Chut\u011b se tak l\u00e9pe propoj\u00ed a sal\u00e1t bude je\u0161t\u011b sv\u011b\u017eej\u0161\u00ed.\u00a0\n\t\n\t\n\t\tAccompagnement, Entr\u00e9e, Plat principal, SaladeJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198361","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=198361"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198361\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16625"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}