{"id":198427,"title":"Yakimeshi, japonsk\u00e1 sma\u017een\u00e1 r\u00fd\u017ee","modified":"2026-10-31T17:38:42+01:00","plain":"Jednoduch\u00e1 a vynikaj\u00edc\u00ed verze sma\u017een\u00e9 r\u00fd\u017ee po japonsku\n\n\n\nSma\u017een\u00e1 r\u00fd\u017ee, v\u017edy jednoduch\u00e1, rychl\u00e1 a spolehliv\u00e1. Tahle varianta, kter\u00e1 je vlastn\u011b na pomez\u00ed japonsk\u00e9 a \u010d\u00ednsk\u00e9 kuchyn\u011b, nab\u00edz\u00ed d\u00edky vejc\u00edm a krevet\u00e1m p\u0159elit\u00fdm s\u00f3jovou om\u00e1\u010dkou spoustu lahodn\u00fdch chut\u00ed. \n\n\n\nCo je yakimeshi? \n\n\n\nNejd\u0159\u00edv je dobr\u00e9 v\u011bd\u011bt, \u017ee ka\u017ed\u00e1 asijsk\u00e1 zem\u011b m\u00e1 svou vlastn\u00ed verzi sma\u017een\u00e9 r\u00fd\u017ee, s vlastn\u00edmi surovinami i postupy. V Japonsku je synonymem sma\u017een\u00e9 r\u00fd\u017ee pr\u00e1v\u011b yakimeshi. \n\n\n\nV tomto receptu se vyu\u017e\u00edvaj\u00ed zbytky r\u00fd\u017ee, kter\u00e9 se osma\u017e\u00ed se zeleninou, vejci a n\u011bkdy i masem (nebo jin\u00fdm zdrojem b\u00edlkovin) ve woku nebo na p\u00e1nvi. \u201eChahan\u201c je dal\u0161\u00ed ozna\u010den\u00ed pro japonskou sma\u017eenou r\u00fd\u017ei, ov\u0161em tento n\u00e1zev poch\u00e1z\u00ed z \u010d\u00edn\u0161tiny a samotn\u00fd pokrm se od yakimeshi v n\u011bkolika drobn\u00fdch, ale podstatn\u00fdch detailech li\u0161\u00ed.\n\n\n\nOkonomiyaki je dal\u0161\u00ed lahodn\u00e1 japonsk\u00e1 specialita s krevetami\n\n\n\nP\u0159esto se ozna\u010den\u00ed \u201echahan\u201c v Japonsku b\u011b\u017en\u011b pou\u017e\u00edv\u00e1. Oba n\u00e1zvy se ostatn\u011b \u00fadajn\u011b pou\u017e\u00edvaj\u00ed zam\u011bniteln\u011b. \n\n\n\nOdkud yakimeshi poch\u00e1z\u00ed?\n\n\n\nChahan \u00fadajn\u011b poch\u00e1z\u00ed pr\u00e1v\u011b z 60. let 19. stolet\u00ed, kdy \u010d\u00edn\u0161t\u00ed p\u0159ist\u011bhovalci dorazili do japonsk\u00e9ho p\u0159\u00edstavu K\u00f3be. Yakimeshi by tedy bylo japonskou \u00fapravou, nebo sp\u00ed\u0161e propojen\u00edm \u010d\u00ednsk\u00e9 a japonsk\u00e9 kuchyn\u011b, podobn\u011b jako gyoza a ramen. \n\n\n\nMezi ob\u011bma verzemi ostatn\u011b nen\u00ed mnoho rozd\u00edl\u016f. V japonsk\u00e9m receptu se konkr\u00e9tn\u011b vejce p\u0159ipravuj\u00ed a\u017e po p\u0159id\u00e1n\u00ed r\u00fd\u017ee, na rozd\u00edl od \u010d\u00ednsk\u00e9ho receptu. \n\n\n\nLahodn\u00e9 \u201ejaponsk\u00e9\u201c knedl\u00ed\u010dky gyoza\n\n\n\nYakimeshi se obvykle dochucuje s\u00f3jovou om\u00e1\u010dkou. V \u00d3sace se dokonce pou\u017e\u00edv\u00e1 om\u00e1\u010dka podobn\u00e1 worcestersk\u00e9, kter\u00e9 se tak\u00e9 \u0159\u00edk\u00e1 \u201eom\u00e1\u010dka yakimeshi\u201c. A je\u0161t\u011b jeden drobn\u00fd rozd\u00edl: druh r\u00fd\u017ee. Na yakimeshi se pou\u017e\u00edv\u00e1 japonsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee. Nakonec tedy oba n\u00e1zvy ozna\u010duj\u00ed v podstat\u011b stejn\u00fd recept, nebo alespo\u0148 stejn\u00fd v\u00fdsledek na tal\u00ed\u0159i. \n\n\n\nJaponsk\u00e1 r\u00fd\u017ee si rozum\u00ed i s kuku\u0159ic\u00ed: pod\u00edvejte se na t\u014dmorokoshi gohan, \u0161etrn\u011b va\u0159en\u00e9 v p\u00e1\u0159e\n\n\n\nHlavn\u00ed suroviny na yakimeshi \n\n\n\n\n\n\n\nR\u00fd\u017ee: V tomto receptu pou\u017e\u00edv\u00e1m r\u00fd\u017ei na sushi. Ide\u00e1ln\u00ed je skute\u010dn\u011b japonsk\u00e1 r\u00fd\u017ee. S v\u00fdb\u011brem v\u00e1m pom\u016f\u017ee m\u016fj pr\u016fvodce r\u016fzn\u00fdmi druhy r\u00fd\u017ee. \n\n\n\nVejce: Jsou ned\u00edlnou sou\u010d\u00e1st\u00ed cel\u00e9 \u0159ady japonsk\u00fdch j\u00eddel. Rozhodn\u011b je tedy nevynech\u00e1vejte. Vyberte ta nejlep\u0161\u00ed vejce! \n\n\n\nSak\u00e9: Je to TEN nejtypi\u010dt\u011bj\u0161\u00ed japonsk\u00fd n\u00e1poj. V\u0159ele doporu\u010duji pou\u017e\u00edvat ho p\u0159i va\u0159en\u00ed, dok\u00e1\u017ee z\u00e1zraky. Sak\u00e9 dod\u00e1v\u00e1 pokrm\u016fm nezam\u011bniteln\u00fd kv\u011btinov\u00fd a nasl\u00e1dl\u00fd t\u00f3n.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Z tmav\u00e9 a sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky vol\u00edm tu sv\u011btlou. M\u00e1 slanou chu\u0165 a mnohem \u0159id\u0161\u00ed konzistenci ne\u017e tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka. Pro tento recept je ide\u00e1ln\u00ed. P\u0159\u00edpadn\u011b m\u016f\u017eete pou\u017e\u00edt om\u00e1\u010dku tamari\n\n\n\nKrevety: Jsou zdrojem b\u00edlkovin v tomto receptu. Vyberte p\u011bkn\u011b masit\u00e9, aby dob\u0159e nas\u00e1kly marin\u00e1dou. \n\n\n\nTipy, jak p\u0159ipravit poveden\u00e9 yakimeshi\n\n\n\nM\u00e1m sv\u00e9 postupy na sma\u017eenou r\u00fd\u017ei, kter\u00e1 se v\u017edy povede a skv\u011ble chutn\u00e1, a v\u0161echno za\u010d\u00edn\u00e1 p\u0159\u00edpravou r\u00fd\u017ee. \n\n\n\nDoporu\u010duji pou\u017e\u00edt zbylou r\u00fd\u017ei, nebo v ide\u00e1ln\u00edm p\u0159\u00edpad\u011b r\u00fd\u017ei uva\u0159enou n\u011bkolik hodin p\u0159edem. Kdy\u017e toti\u017e nech\u00e1te r\u00fd\u017ei n\u011bkolik dn\u00ed v lednici, \u0161krob v n\u00ed m\u016f\u017ee proj\u00edt \u201eretrogradac\u00ed\u201c, p\u0159i n\u00ed\u017e ztvrdne a stane se k\u0159eh\u010d\u00edm. \n\n\n\nS r\u00fd\u017e\u00ed se pak l\u00e9pe pracuje a jej\u00ed sma\u017een\u00ed je mnohem jednodu\u0161\u0161\u00ed. Po zah\u0159\u00e1t\u00ed bude op\u011bt m\u011bkk\u00e1 a vl\u00e1\u010dn\u00e1, ani\u017e by se zm\u011bnila v ka\u0161i.\n\n\n\nTip, pokud nem\u00e1te zbylou r\u00fd\u017ei: uva\u0159te ji s o 10% men\u0161\u00edm mno\u017estv\u00edm vody (v r\u00fd\u017eovaru)\n\n\n\n\n\n\tAutentick\u00e9 yakimeshi - japonsk\u00e1 sma\u017een\u00e1 r\u00fd\u017ee\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t280 g r\u00fd\u017ee na sushi (hmotnost v such\u00e9m stavu)3 vejce1 stonek jarn\u00ed cibulky (nakr\u00e1jen\u00fd najemno)1 l\u017ei\u010dka sak\u00e92 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dkyNa ozdobu1 l\u017e\u00edce nakl\u00e1dan\u00e9ho z\u00e1zvoruMarin\u00e1da6 krevet (velk\u00fdch, syrov\u00fdch)60 ml vody0.5 l\u017ei\u010dky jedl\u00e9 sody1 l\u017ei\u010dka soli\t\n\t\n\t\tR\u00fd\u017ei 5-6kr\u00e1t propl\u00e1chn\u011bte a uva\u0159te. Dejte stranouKrevety oloupejte, odstra\u0148te st\u0159\u00edvka a vlo\u017ete je do mal\u00e9 misky. P\u0159idejte jedlou sodu, s\u016fl a vodu. Nechte marinovat 15 minut a\u017e 1 den, aby krevety z\u00edskaly k\u0159upavou konzistenci a z\u016fstaly \u0161\u0165avnat\u00e9.Krevety vyjm\u011bte z roztoku a d\u016fkladn\u011b je opl\u00e1chn\u011bte.V misce roz\u0161lehejte vejce se \u0161petkou soli.Do p\u00e1nve nebo woku nalijte dostate\u010dn\u00e9 mno\u017estv\u00ed olejeDo p\u00e1nve vlijte vejce. Jakmile za\u010dnou bublat a zespodu tuhnout, p\u0159idejte uva\u0159enou r\u00fd\u017ei. Pozor, vejce mus\u00ed b\u00fdt navrchu je\u0161t\u011b tekut\u00e1Pracujte rychle, aby se r\u00fd\u017ee obalila vejci, a pot\u00e9 sm\u011bs r\u00fd\u017ee a vajec rozdrobte. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed sma\u017ete p\u0159ibli\u017en\u011b 3 minuty, dokud se r\u00fd\u017ee neza\u010dne rozpadat na men\u0161\u00ed kousky.R\u00fd\u017ei odsu\u0148te na jednu polovinu p\u00e1nve a p\u0159idejte krevety. Op\u00e9kejte je p\u0159ibli\u017en\u011b 30 sekund z ka\u017ed\u00e9 strany.Krevety p\u0159elijte sak\u00e9 a op\u00e9kejte dal\u0161\u00edch 20 sekundKrevety vm\u00edchejte do r\u00fd\u017ee. V\u0161e spole\u010dn\u011b sma\u017ete p\u0159ibli\u017en\u011b 1 minutu.P\u0159idejte jarn\u00ed cibulku nakr\u00e1jenou na kole\u010dka a prom\u00edchejte.R\u00fd\u017ei osolte a opep\u0159ete. Sma\u017ete 2 a\u017e 3 minuty.V p\u00e1nvi ud\u011blejte trochu m\u00edsta a vlijte  s\u00f3jovou om\u00e1\u010dku. Nechte ji proh\u0159\u00e1t, dokud se v\u00fdrazn\u011b nerozvon\u00ed, a pot\u00e9 ji vm\u00edchejte do r\u00fd\u017ee d\u0159\u00edve, ne\u017e se p\u0159ip\u00e1l\u00ed. Po prom\u00edch\u00e1n\u00ed vypn\u011bte plot\u00fdnku.R\u00fd\u017ei ochutnejte a podle pot\u0159eby dochu\u0165te.Na dno misky na r\u00fd\u017ei nejprve vlo\u017ete krevety a navrch p\u0159idejte r\u00fd\u017ei.Misku p\u0159eklopte na tal\u00ed\u0159 a nechte 1 minutu st\u00e1t, pot\u00e9 ji zvedn\u011bte, aby r\u00fd\u017ee z\u016fstala p\u011bkn\u011b vytvarovan\u00e1Vedle r\u00fd\u017ee p\u0159idejte nakl\u00e1dan\u00fd z\u00e1zvor a ozdobte trochou nakr\u00e1jen\u00e9 jarn\u00ed cibulky\t\n\t\n\t\tPou\u017eijte r\u00fd\u017ei uva\u0159enou den p\u0159edem. P\u0159\u00edpadn\u011b ji uva\u0159te s o 10% men\u0161\u00edm mno\u017estv\u00edm vody\n\t\n\t\n\t\tAccompagnement, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198427","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=198427"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198427\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/15983"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}