{"id":198444,"title":"Butadon, miska r\u00fd\u017ee s vep\u0159ov\u00fdm ve stylu Tokachi","modified":"2026-10-31T17:39:10+01:00","plain":"Miska japonsk\u00e9 r\u00fd\u017ee s lahodn\u00fdmi pl\u00e1tky vep\u0159ov\u00e9ho masa grilovan\u00fdmi se s\u00f3jovou om\u00e1\u010dkou a medem\u2026 Pro milovn\u00edky donburi naprost\u00e1 nutnost!\n\n\n\nRecept\u016f na r\u00fd\u017eov\u00e9 misky je spousta, ale mus\u00edm \u0159\u00edct, \u017ee tenhle si opravdu zaslou\u017e\u00ed, abych se o n\u011bj pod\u011blil\u2026 Pokud pot\u0159ebujete n\u011bco dobr\u00e9ho pro zah\u0159\u00e1t\u00ed na du\u0161i, Tokashi butadon s k\u0159ehk\u00fdm masem a zkaramelizovanou om\u00e1\u010dkou je p\u0159esn\u011b to, co hled\u00e1te. \n\n\n\nPod\u00e1vejte ho s miskou pol\u00e9vky miso nebo se sal\u00e1tem, t\u0159eba zeln\u00fdm, a pochutn\u00e1te si. Nav\u00edc v kuchyni nestr\u00e1v\u00edte v\u011b\u010dnost. Tak co, zkus\u00edte to? \n\n\n\nJaponsk\u00fd zeln\u00fd sal\u00e1t je dokonalou p\u0159\u00edlohou\n\n\n\nCo je Tokashi butadon?\n\n\n\nMezi v\u0161emi recepty na r\u00fd\u017eov\u00e9 misky pat\u0159\u00ed tenhle k t\u011bm, kter\u00e9 si, jak v\u00e1s mohu ujistit, z\u00edskaj\u00ed ka\u017ed\u00e9ho milovn\u00edka japonsk\u00e9 kuchyn\u011b. \n\n\n\nPokud jste skaln\u00edmi fanou\u0161ky donburi, tenhle recept v\u00e1s ur\u010dit\u011b zaujme. \n\n\n\nTokashi butadon (\u5341\u52dd\u8c5a\u4e3c) toti\u017e pat\u0159\u00ed mezi donburi, stejn\u011b jako gyudon, oyakodon, katsudon\u2026 \n\n\n\nV Japonsku se butadon tradi\u010dn\u011b prod\u00e1v\u00e1 jako miska r\u00fd\u017ee va\u0159en\u00e9 v p\u00e1\u0159e, dopln\u011bn\u00e9 grilovan\u00fdmi pl\u00e1tky vep\u0159ov\u00e9ho masa obalen\u00fdmi v lahodn\u00e9 sladkoslan\u00e9 om\u00e1\u010dce\n\n\n\nKatsudon je dal\u0161\u00ed donburi s vep\u0159ov\u00fdm masem\n\n\n\nJe to zkr\u00e1tka j\u00eddlo, kter\u00e9 b\u00e1je\u010dn\u011b zah\u0159eje na du\u0161i a po\u0159\u00e1dn\u011b zasyt\u00ed i velk\u00e9 jedl\u00edky. \n\n\n\nP\u016fvod Tokashi butadonu\n\n\n\nNen\u00ed \u017e\u00e1dn\u00fdm p\u0159ekvapen\u00edm, \u017ee Tokashi butadon poch\u00e1z\u00ed z oblasti Tokashi na Hokkaid\u00f3, ostrov\u011b na severu Japonska, kter\u00fd je zn\u00e1m\u00fd p\u0159edev\u0161\u00edm sv\u00fdmi sopkami\u2026 ale tak\u00e9 kvalitou vep\u0159ov\u00e9ho masa. \n\n\n\nChov prasat tu za\u010dal ke konci obdob\u00ed Meid\u017ei, p\u0159ibli\u017en\u011b kolem roku 1910. Pr\u00e1v\u011b tak se vep\u0159ov\u00e9 maso, a s n\u00edm i butadon, stalo jedn\u00edm ze symbol\u016f m\u00edstn\u00ed kuchyn\u011b. \n\n\n\n\u0158\u00edk\u00e1 se, \u017ee samotn\u00fd butadon vznikl v obdob\u00ed \u0160\u00f3wa (kolem roku 1930), kdy jedna restaurace v Obihiru, rovn\u011b\u017e na Hokkaid\u00f3, pod\u00e1vala tyto misky r\u00fd\u017ee s vep\u0159ov\u00fdm masem grilovan\u00fdm na d\u0159ev\u011bn\u00e9m uhl\u00ed a om\u00e1\u010dkou. \n\n\n\nTehdy se tento pokrm pova\u017eoval za j\u00eddlo \u201ena v\u00fddr\u017e\u201c pro t\u011b\u017ece pracuj\u00edc\u00ed d\u011bln\u00edky a zem\u011bd\u011blce. V\u017edy\u0165 jsem \u0159\u00edkal, \u017ee mus\u00ed po\u0159\u00e1dn\u011b zasytit\u2026! \n\n\n\nZpo\u010d\u00e1tku se dokonce m\u00edsto vep\u0159ov\u00e9ho pou\u017e\u00edvali \u00faho\u0159i, ale proto\u017ee byli draz\u00ed a \u0161patn\u011b dostupn\u00ed, recept se rychle p\u0159izp\u016fsobil t\u00e9to zm\u011bn\u011b\u2026 a jeho \u00fasp\u011bchu to rozhodn\u011b neu\u0161kodilo, pr\u00e1v\u011b naopak!\n\n\n\nHlavn\u00ed suroviny na butadon\n\n\n\n\n\n\n\nPl\u00e1tky vep\u0159ov\u00e9ho masa: jsou hlavn\u00ed hv\u011bzdou tohoto j\u00eddla. Pro tento recept doporu\u010duji vep\u0159ov\u00fd b\u016f\u010dek, je tu\u010dn\u011bj\u0161\u00ed a pr\u00e1v\u011b d\u00edky n\u011bmu pokrm tak kr\u00e1sn\u011b zah\u0159eje na du\u0161i. S om\u00e1\u010dkou je maso \u0161\u0165avnat\u00e9 a m\u00e1 lehce kou\u0159ovou chu\u0165\u2026 opravdov\u00e1 lah\u016fdka. \n\n\n\nR\u00fd\u017ee: osobn\u011b bych pou\u017eil japonskou r\u00fd\u017ei na sushi. Pokud jste je\u0161t\u011b ne\u010detli m\u00e9ho pr\u016fvodce r\u016fzn\u00fdmi druhy r\u00fd\u017ee, tato r\u00fd\u017ee m\u00e1 krat\u0161\u00ed zrna a pr\u00e1v\u011b takovou v\u00e1m pro p\u0159\u00edpravu donburi v\u011bt\u0161inou doporu\u010duji. Po uva\u0159en\u00ed v p\u00e1\u0159e se zrnka lep\u00ed k sob\u011b. Sn\u00e1ze se pak jed\u00ed, zvl\u00e1\u0161\u0165 pokud pou\u017e\u00edv\u00e1te h\u016flky. \n\n\n\nSezamov\u00fd olej: Dod\u00e1 p\u0159\u00edjemn\u00e9 t\u00f3ny l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: pr\u00e1v\u011b om\u00e1\u010dka na butadon d\u011bl\u00e1 z tohoto receptu n\u011bco v\u00fdjime\u010dn\u00e9ho. S\u00f3jov\u00e1 om\u00e1\u010dka pat\u0159\u00ed k nezbytn\u00fdm surovin\u00e1m, kter\u00e9 spolu s hn\u011bd\u00fdm cukrem a medem vytv\u00e1\u0159ej\u00ed sladkoslanou chu\u0165\n\n\n\nMirin: dal\u0161\u00ed nepostradateln\u00e1 sou\u010d\u00e1st om\u00e1\u010dky na butadon. Mirin je\u0161t\u011b v\u00edce zv\u00fdrazn\u00ed jej\u00ed karamelovou chu\u0165. \n\n\n\nOstatn\u011b se velmi \u010dasto pou\u017e\u00edv\u00e1 do japonsk\u00fdch marin\u00e1d, nap\u0159\u00edklad v receptu na tsukune nebo i na katsudon, kdy\u017e z\u016fstaneme u donburi! Mirin je sladk\u00fd, bohat\u00fd na umami a tak\u00e9 pom\u00e1h\u00e1 vyv\u00e1\u017eit slanost s\u00f3jov\u00e9 om\u00e1\u010dky. \n\n\n\nSak\u00e9: dod\u00e1v\u00e1 om\u00e1\u010dce dal\u0161\u00ed chu\u0165ov\u00fd rozm\u011br. Je sametov\u00e9, jemn\u00e9, kv\u011btinov\u00e9, vyt\u0159\u00edben\u00e9\u2026 Sak\u00e9 se dokonale propoj\u00ed s ostatn\u00edmi surovinami v om\u00e1\u010dce, ani\u017e by ji d\u00e1l p\u0159islazovalo. Pokud m\u00e1te r\u00e1di japonskou kuchyni, m\u011bjte ho ve sp\u00ed\u017ei, budete ho pot\u0159ebovat \u010dasto!\n\n\n\nJarn\u00ed cibulky: trocha sv\u011b\u017eesti nikdy neu\u0161kod\u00ed, \u017ee? P\u0159idat do donburi jarn\u00ed cibulku je v\u017edycky dobr\u00fd n\u00e1pad. \n\n\n\nTipy, aby se Tokashi butadon povedl \n\n\n\nTrp\u011blivost je matkou karamelizace. Ne\u017e om\u00e1\u010dku odstav\u00edte z plotny, po\u010dkejte, a\u017e bude p\u011bkn\u011b hust\u00e1 jako sirup\n\n\n\n\n\n\tAutentick\u00fd Tokashi butadon - donburi s vep\u0159ov\u00fdm masem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na tenk\u00e9, \u0161irok\u00e9 \u010dtvercov\u00e9 pl\u00e1tky (viz fotografie))Om\u00e1\u010dka na butadon1 \u0161petka soli120 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky120 ml sak\u00e960 ml mirinu40 g hn\u011bd\u00e9ho cukru2 l\u017e\u00edce medu3 strou\u017eky \u010desneku (rozm\u00e1\u010dknut\u00e9)1 l\u017ei\u010dka sezamov\u00e9ho olejeDo misek2 porce r\u00fd\u017ee na sushi (uva\u0159en\u00e9)Jarn\u00ed cibulka nakr\u00e1jen\u00e1 najemno (na ozdoben\u00ed)\t\n\t\n\t\tVlo\u017ete suroviny na om\u00e1\u010dku do rendl\u00edku. Dob\u0159e prom\u00edchejteNa siln\u00e9m ohni p\u0159ive\u010fte k varuJakmile om\u00e1\u010dka za\u010dne v\u0159\u00edt, st\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd a\u017e st\u0159edn\u00ed a nechte zhoustnout. Odlo\u017ete stranou.MasoNa st\u0159edn\u011b siln\u00e9m ohni po\u0159\u00e1dn\u011b rozeh\u0159ejte velkou p\u00e1nev s trochou oleje a pot\u00e9 p\u0159idejte vep\u0159ov\u00e9 maso v jedn\u00e9 vrstv\u011b (nejsp\u00ed\u0161 ho budete muset op\u00e9kat po d\u00e1vk\u00e1ch).Op\u00e9kejte, dokud maso z jedn\u00e9 strany lehce nezezl\u00e1tne, pot\u00e9 ho oto\u010dte a ope\u010dte i z druh\u00e9 strany.Maso odlo\u017ete na tal\u00ed\u0159 a postup opakujte, dokud neope\u010dete v\u0161echno maso.Po ope\u010den\u00ed posledn\u00ed d\u00e1vky masa vyt\u0159ete z p\u00e1nve olej.Do p\u00e1nve nalijte 60 ml om\u00e1\u010dky a nechte ji zredukovat, a\u017e bude velmi hust\u00e1 a lepkav\u00e1, pot\u00e9 do p\u00e1nve vra\u0165te maso.Maso n\u011bkolikr\u00e1t obra\u0165te, a\u017e se obal\u00ed lesklou vrstvou om\u00e1\u010dky. I tady bude podle mno\u017estv\u00ed pot\u0159eba pracovat po d\u00e1vk\u00e1chServ\u00edrov\u00e1n\u00ed do misekDo ka\u017ed\u00e9 misky dejte porci r\u00fd\u017ee.Kolem r\u00fd\u017ee nalijte jednu a\u017e dv\u011b l\u017e\u00edce om\u00e1\u010dky.Na r\u00fd\u017ei rozlo\u017ete vep\u0159ov\u00e9 masoOzdobte jarn\u00ed cibulkou.\t\n\t\n\t\tTrp\u011blivost je matkou karamelizace. Ne\u017e om\u00e1\u010dku odstav\u00edte z ohn\u011b, po\u010dkejte, a\u017e bude m\u00edt hustou sirupovou konzistenci\n\t\n\t\n\t\tDonburi, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198444","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=198444"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198444\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16708"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198444"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198444"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}