{"id":198424,"title":"Niku udon, japonsk\u00e1 nudlov\u00e1 pol\u00e9vka s hov\u011bz\u00edm","modified":"2026-10-31T17:38:27+01:00","plain":"Siln\u00e9, vl\u00e1\u010dn\u00e9 nudle, v\u00fdvar provon\u011bn\u00fd s\u00f3jovou om\u00e1\u010dkou a mirinem, \u0161\u0165avnat\u00e9 pl\u00e1tky hov\u011bz\u00edho se sladkoslanou chut\u00ed\u2026 H\u0159ejiv\u00e1 a lahodn\u00e1 kombinace z japonsk\u00e9 kuchyn\u011b\n\n\n\nTy u\u017e v\u00e1m snad ani nemus\u00edm p\u0159edstavovat: slavn\u00e9 japonsk\u00e9 nudle udon, nepostradateln\u00e1 sou\u010d\u00e1st spousty obl\u00edben\u00fdch asijsk\u00fdch j\u00eddel. \u0158\u00edk\u00e1 se, \u017ee spolu s nudlemi soba pat\u0159\u00ed k nej\u010dast\u011bji konzumovan\u00fdm nudl\u00edm v Japonsku. \n\n\n\nNen\u00ed divu: krom\u011b toho, \u017ee skv\u011ble zasyt\u00ed, se daj\u00ed p\u0159ipravit doslova na v\u0161echny zp\u016fsoby. Tentokr\u00e1t v\u00e1m nab\u00edz\u00edm j\u00eddlo, kter\u00e9 spojuje nudle udon, marinovan\u00e9 hov\u011bz\u00ed a lahodn\u00fd v\u00fdvar dashi pln\u00fd chuti. \n\n\n\nDashi je jedn\u00edm z pil\u00ed\u0159\u016f japonsk\u00e9 kuchyn\u011b\n\n\n\nCo je niku udon? \n\n\n\nNiku udon m\u00e1me r\u00e1di pro siln\u00e9 nudle, pro v\u00fdvar, ve kter\u00e9m se koupou, ale tak\u00e9 pro maso, kter\u00e9 to v\u0161echno dopl\u0148uje. \n\n\n\nKdy\u017e se ostatn\u011b mluv\u00ed o niku udon, t\u00e9m\u011b\u0159 v\u017edy je \u0159e\u010d i o hov\u011bz\u00edm mase. Jen\u017ee p\u0159i doslovn\u00e9m p\u0159ekladu n\u00e1zvu se o hov\u011bz\u00edm vlastn\u011b nemluv\u00ed. V\u016fbec ne. \n\n\n\nMoje lahodn\u00e9 restovan\u00e9 nudle udon s hov\u011bz\u00edm masem\n\n\n\nSlovo \u201eniku\u201c toti\u017e ozna\u010duje maso obecn\u011b. P\u0159esn\u011b vzato bychom tedy niku udon m\u011bli ozna\u010dovat jako nudlovou pol\u00e9vku s masem, a\u0165 u\u017e jde o hov\u011bz\u00ed, vep\u0159ov\u00e9, nebo ku\u0159ec\u00ed. Faktem ale z\u016fst\u00e1v\u00e1, \u017ee v obl\u00edbenosti v\u00edt\u011bz\u00ed hov\u011bz\u00ed. \n\n\n\nTo se ov\u0161em zna\u010dn\u011b li\u0161\u00ed i podle regionu. V oblasti Kant\u00f3 se pou\u017e\u00edv\u00e1 sp\u00ed\u0161e vep\u0159ov\u00e9, zat\u00edmco v Kansai hov\u011bz\u00ed. Ka\u017ed\u00e1 oblast m\u00e1 svou vlastn\u00ed verzi niku udon. Neexistuje \u017e\u00e1dn\u00fd p\u0159\u00edsn\u011b dan\u00fd tradi\u010dn\u00ed postup p\u0159\u00edpravy. \n\n\n\nPro tento recept je v\u0161ak hov\u011bz\u00ed jednozna\u010dn\u011b nejlep\u0161\u00ed volbou. Maso se kr\u00e1j\u00ed na velmi tenk\u00e9 pl\u00e1tky a nakl\u00e1d\u00e1 do marin\u00e1dy ze s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu, kter\u00e1 chut\u00ed t\u00e9m\u011b\u0159 p\u0159ipom\u00edn\u00e1 om\u00e1\u010dku teriyaki. \n\n\n\nOnsen tamago, japonsk\u00e9 dokonale uva\u0159en\u00e9 vejce, se \u010dasto p\u0159id\u00e1v\u00e1 do niku udon\n\n\n\nPro milovn\u00edky sladkoslan\u00fdch chut\u00ed je to hotov\u00e9 po\u017eehn\u00e1n\u00ed. Nudle a hov\u011bz\u00ed se nakonec zalij\u00ed v\u00fdvarem dashi a dopln\u00ed jarn\u00ed cibulkou nebo bylinkou mitsuba, ale tak\u00e9 kamaboko typu narutomaki. A pokud si chcete dop\u0159\u00e1t je\u0161t\u011b v\u00edc, n\u011bkte\u0159\u00ed navrch p\u0159id\u00e1vaj\u00ed i onsen tamago!\n\n\n\nHlavn\u00ed suroviny na niku udon \n\n\n\n\n\n\n\nNudle udon: na nudl\u00edch udon m\u00e1me r\u00e1di jejich tlou\u0161\u0165ku a vl\u00e1\u010dnost, d\u00edky kter\u00fdm se dokonale hod\u00ed do tak lahodn\u00e9ho j\u00eddla, jako je toto. Su\u0161en\u00e9 nudle se daj\u00ed snadno sehnat, pokud ale naraz\u00edte na p\u0159edva\u0159en\u00e9, kter\u00e9 jsou tak\u00e9 st\u00e1le b\u011b\u017en\u011bj\u0161\u00ed, ur\u010dit\u011b po nich s\u00e1hn\u011bte. Jde o konzistenci i chu\u0165! Tady pou\u017eiji p\u0159edva\u0159en\u00e9. \n\n\n\nV hork\u00fdch dnech se stejn\u00e9 nudle pod\u00e1vaj\u00ed ledov\u011b vychlazen\u00e9 jako bukkake udon\n\n\n\nHov\u011bz\u00ed maso: k p\u0159\u00edprav\u011b niku udon pat\u0159\u00ed maso. Jak u\u017e jsem zm\u00ednil, obvykle se pou\u017e\u00edv\u00e1 hov\u011bz\u00ed nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky a pr\u00e1v\u011b to m\u00e1m v tomto receptu osobn\u011b nejrad\u011bji, zvl\u00e1\u0161\u0165 s touhle marin\u00e1dou. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: je nepostradateln\u00e1, proto\u017ee ji pou\u017e\u00edv\u00e1me do v\u00fdvaru i marin\u00e1dy. Je \u0159\u00eddk\u00e1 a slan\u00e1, tak\u017ee se skv\u011ble hod\u00ed k nam\u00e1\u010den\u00ed. P\u0159inejmen\u0161\u00edm ji tak doporu\u010duj\u00ed \u010d\u00ednsk\u00e9 kuchyn\u011b i tchajwansk\u00e1 kuchyn\u011b do z\u00e1livek, restovan\u00fdch j\u00eddel a tak\u00e9 marin\u00e1d. \n\n\n\nMirin: jeho sladk\u00e1 chu\u0165 vyva\u017euje slan\u00e9 t\u00f3ny s\u00f3jov\u00e9 om\u00e1\u010dky a z\u00e1rove\u0148 dod\u00e1v\u00e1 j\u00eddlu hloubku. Se s\u00f3jovou om\u00e1\u010dkou tvo\u0159\u00ed t\u00e9m\u011b\u0159 nerozlu\u010dnou dvojici!\n\n\n\nDashi: vo\u0148av\u00fd a jemn\u00fd v\u00fdvar s chut\u00ed umami, kter\u00fd se nikdy nep\u0159ej\u00ed. Sta\u010d\u00ed ochutnat kitsune udon a pochop\u00edte, \u017ee je to naprost\u00e1 lah\u016fdka. V tomto receptu m\u016f\u017eete pou\u017e\u00edt instantn\u00ed dashi v pr\u00e1\u0161ku, stejn\u011b jako jsem v\u00e1m navrhoval v receptu na kitsune udon. P\u0159\u00edpadn\u011b si zkuste p\u0159ipravit dom\u00e1c\u00ed dashi, sta\u010d\u00ed v\u00e1m k tomu vlo\u010dky z bonita (\u201ekatsuobushi\u201c) a \u0159asa kombu. P\u0159\u00edprava je velmi snadn\u00e1 a rychl\u00e1. \n\n\n\nKamaboko narutomaki: narutomaki, drobn\u00e1 ozdoba z ryb\u00ed pasty s n\u00e1padit\u00fdm vzhledem, je z\u00e1v\u011bre\u010dnou te\u010dkou ka\u017ed\u00e9ho spr\u00e1vn\u00e9ho niku udon. Velmi \u010dasto ho ostatn\u011b najdete i v ramenu. P\u0159izn\u00e1v\u00e1m, \u017ee p\u0159i focen\u00ed jsem ho zrovna nem\u011bl po ruce, a tak na fotografii chyb\u00ed\n\n\n\nTipy, aby se niku udon povedlo\n\n\n\nV tomto receptu postupujme p\u011bkn\u011b popo\u0159ad\u011b: ide\u00e1ln\u011b bych v\u00e1m doporu\u010dil nejprve p\u0159ipravit v\u0161e na ozdoben\u00ed, tedy nakr\u00e1jet jarn\u00ed cibulku a narutomaki. P\u0159i pod\u00e1v\u00e1n\u00ed tak budete m\u00edt v\u0161echno po ruce a niku udon z\u016fstane kr\u00e1sn\u011b hork\u00e9. \n\n\n\n\n\n\tNiku udon - Nudlov\u00e1 pol\u00e9vka s hov\u011bz\u00edm masem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 porce p\u0159edva\u0159en\u00fdch nudl\u00ed udon200 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)3 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9ho na pl\u00e1tky)Marin\u00e1da4 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce mirinu2 l\u017e\u00edce cukru1 l\u017ei\u010dka kuku\u0159i\u010dn\u00e9ho \u0161krobuV\u00fdvar500 ml vody1 l\u017ei\u010dka dashi (v pr\u00e1\u0161ku)1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce mirinu1 l\u017ei\u010dka sezamov\u00e9ho olejeNa ozdoben\u00edJarn\u00ed cibulka (nakr\u00e1jen\u00e1 na kole\u010dka)Narutomaki (nakr\u00e1jen\u00e9 na pl\u00e1tky)\t\n\t\n\t\tHov\u011bz\u00ed maso nechte 10 min marinovatDo woku rozeh\u0159\u00e1t\u00e9ho na st\u0159edn\u011b siln\u00e9m ohni nalijte trochu oleje a \u010desnek za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte 1 min.P\u0159idejte hov\u011bz\u00ed maso a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte, dokud nebude hotov\u00e9. Dejte stranouDo hrnce nalijte vodu a p\u0159idejte suroviny na v\u00fdvar, pot\u00e9 zah\u0159\u00edvejte na st\u0159edn\u00edm ohni. P\u0159ive\u010fte k varu. P\u0159idejte nudle udon a va\u0159te podle n\u00e1vodu na obalu. Odstavte z ohn\u011b.Rozd\u011blte nudle udon s v\u00fdvarem do misek a navrch p\u0159idejte ope\u010den\u00e9 hov\u011bz\u00ed maso.P\u0159ed pod\u00e1v\u00e1n\u00edm posypte jarn\u00ed cibulkou a p\u0159idejte n\u011bkolik pl\u00e1tk\u016f narutomaki.\t\n\t\n\t\tU tohoto receptu postupujte popo\u0159ad\u011b: ide\u00e1ln\u011b bych v\u00e1m doporu\u010dil nejprve p\u0159ipravit v\u0161e na ozdoben\u00ed, tedy nakr\u00e1jet jarn\u00ed cibulku a narutomaki. P\u0159i pod\u00e1v\u00e1n\u00ed tak budete m\u00edt v\u0161e po ruce a niku udon z\u016fstane p\u011bkn\u011b hork\u00e1.\u00a0\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198424","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=198424"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198424\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17231"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}