{"id":198584,"title":"Yasai itame, japonsk\u00e1 restovan\u00e1 zelenina","modified":"2026-10-31T17:40:59+01:00","plain":"Tradi\u010dn\u00ed japonsk\u00fd recept na restovanou zeleninu, snadn\u00fd, rychl\u00fd a lep\u0161\u00ed ne\u017e v restauraci\n\n\n\nPro v\u0161echny, kdo si necht\u011bj\u00ed l\u00e1mat hlavu s p\u0159\u00edli\u0161 slo\u017eit\u00fdm receptem, je yasai itame skv\u011bl\u00fdm kompromisem. I p\u0159es svou jednoduchost m\u00e1 tento recept z japonsk\u00e9 kuchyn\u011b co nab\u00eddnout, skv\u011ble chutn\u00e1 a slibuji, \u017ee v\u00e1s p\u0159\u00edli\u0161 nezat\u00ed\u017e\u00ed!\n\n\n\nCo je yasai itame? \n\n\n\nV japon\u0161tin\u011b znamen\u00e1 \u201eyasai\u201c doslova \u201ezelenina\u201c, zat\u00edmco \u201eitame\u201c znamen\u00e1 \u201erestovan\u00e9\u201c. N\u00e1zev tedy nel\u017ee: yasai itame se skute\u010dn\u011b pova\u017euje za p\u0159\u00edlohu, kter\u00e1 v podstat\u011b sest\u00e1v\u00e1 z hrsti zeleniny orestovan\u00e9 na p\u00e1nvi. \n\n\n\nNajdete v n\u00ed mrkev, cukrov\u00fd hr\u00e1\u0161ek, pekingsk\u00e9 zel\u00ed, s\u00f3jov\u00e9 kl\u00ed\u010dky\u2026 Ale tak\u00e9 vep\u0159ov\u00e9 nudli\u010dky. Nejde tedy vlastn\u011b o vegetari\u00e1nsk\u00e9 j\u00eddlo, i kdy\u017e existuj\u00ed i vegetari\u00e1nsk\u00e9 varianty. \n\n\n\nV Japonsku je yasai itame obl\u00edben\u00fdm rodinn\u00fdm j\u00eddlem. V\u00fdhodou je, \u017ee na tento recept nepot\u0159ebujete p\u0159\u00edli\u0161 mnoho surovin. A nav\u00edc nestr\u00e1v\u00edte v kuchyni v\u011b\u010dnost. \n\n\n\nTrocha zeleniny na p\u00e1nvi, kousky masa obalen\u00e9 v marin\u00e1d\u011b ze sak\u00e9, s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu, n\u011bco na dochucen\u00ed\u2026 a je hotovo. \n\n\n\n\u010casto se vyu\u017eije to, co zb\u00fdv\u00e1 ve sp\u00ed\u017ei nebo v lednici, podobn\u011b jako u kantonsk\u00e9 sma\u017een\u00e9 r\u00fd\u017ee nebo yakimeshi.\n\n\n\nYakimeshi je japonsk\u00e1 verze kantonsk\u00e9 sma\u017een\u00e9 r\u00fd\u017ee\n\n\n\nOdkud poch\u00e1z\u00ed yasai itame? \n\n\n\nP\u0159esn\u00fd p\u016fvod yasai itame se neda\u0159\u00ed ur\u010dit, \u0159ad\u00ed se v\u0161ak do kategorie \u201eitamemono\u201c. Odtud ostatn\u011b poch\u00e1z\u00ed i \u201eitame\u201c v n\u00e1zvu pokrmu. \n\n\n\n\u201eItamemono\u201c je vlastn\u011b ozna\u010den\u00ed zp\u016fsobu p\u0159\u00edpravy, kter\u00fd p\u016fvodn\u011b nepoch\u00e1z\u00ed z Japonska, ale z \u010c\u00edny, pr\u016fkopnice va\u0159en\u00ed ve woku a rychl\u00e9ho restov\u00e1n\u00ed. \n\n\n\nD\u00e1 se tedy \u0159\u00edct, \u017ee yasai itame je spojen\u00edm t\u011bchto dvou kultur; vzniklo v \u010d\u00ednsk\u00e9 kuchyni a japonsk\u00e1 kuchyn\u011b ho p\u0159evzala a osvojila si ho. Stejn\u011b jako r\u00e1men, gyoza, yakisoba nebo dokonce vep\u0159ov\u00e9 chashu\n\n\n\nLahodn\u00e9 gyoza s ku\u0159ec\u00edm masem\n\n\n\n\u0158\u00edk\u00e1 se, \u017ee si tento pokrm z\u00edskal oblibu v japonsk\u00fdch dom\u00e1cnostech a j\u00eddeln\u00e1ch v 50. letech 20. stolet\u00ed. Podobn\u011b tomu bylo i u mnoha dal\u0161\u00edch j\u00eddel, jako je chukadon nebo chanpuru\u2026 \n\n\n\nHlavn\u00ed suroviny na yasai itame\n\n\n\n\n\n\n\nVep\u0159ov\u00e9 maso: jak u\u017e jsem zm\u00ednil, existuje spousta variant tohoto j\u00eddla. N\u011bkdo pou\u017e\u00edv\u00e1 kousky ku\u0159ec\u00edho nebo hov\u011bz\u00edho masa, n\u011bkdy dokonce krevety. Jin\u00ed ho p\u0159ipravuj\u00ed ve vegetari\u00e1nsk\u00e9 verzi. J\u00e1 osobn\u011b d\u00e1v\u00e1m p\u0159ednost vep\u0159ov\u00e9mu, kter\u00e9 m\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 \n\n\n\nZ\u00e1zvor: spolu s \u010desnekem dod\u00e1v\u00e1 j\u00eddlu v\u016fni a lehkou pikantnost. Cel\u00fd pokrm kr\u00e1sn\u011b provon\u00ed a prop\u016fj\u010d\u00ed mu chu\u0165 typickou pro \u010d\u00ednskou kuchyni. \n\n\n\nMrkev: trocha sladkosti neu\u0161kod\u00ed. Dop\u0159ejte si j\u00ed, kolik chcete, zvl\u00e1\u0161\u0165 kdy\u017e se zase vr\u00e1t\u00ed jej\u00ed sez\u00f3na!\n\n\n\nCukrov\u00fd hr\u00e1\u0161ek: dalo by se \u0159\u00edct, \u017ee je hlavn\u00ed zeleninovou hv\u011bzdou tohoto j\u00eddla. Ne nadarmo se v asijsk\u00e9 kuchyni objevuje tak \u010dasto. Je jemn\u00fd a lehce nasl\u00e1dl\u00fd, zkr\u00e1tka se k tomuto typu pokrm\u016f skv\u011ble hod\u00ed. \n\n\n\nPekingsk\u00e9 zel\u00ed: p\u0159\u00edjemn\u00e1 zm\u011bna oproti b\u011b\u017en\u00e9mu hl\u00e1vkov\u00e9mu zel\u00ed. Je dokonce jemn\u011bj\u0161\u00ed a k\u0159upav\u011bj\u0161\u00ed a dod\u00e1 j\u00eddlu znatelnou sv\u011b\u017eest. \n\n\n\nS\u00f3jov\u00e9 kl\u00ed\u010dky: syrov\u00e9 i tepeln\u011b upraven\u00e9 dod\u00e1vaj\u00ed k\u0159upavost. Jsou tedy v\u0161estrann\u00e9, a pr\u00e1v\u011b proto stoj\u00ed za pozornost, zejm\u00e9na v yasai itame. \n\n\n\nMirin: v marin\u00e1d\u011b je nepostradateln\u00fd. P\u0159esto\u017ee se chut\u00ed trochu podob\u00e1 sak\u00e9, dod\u00e1v\u00e1 j\u00ed jedine\u010dnou sladkost.\n\n\n\nSak\u00e9: toto r\u00fd\u017eov\u00e9 v\u00edno je typick\u00e9 pro japonskou kuchyni a hod\u00ed se jak k pit\u00ed, tak k va\u0159en\u00ed. M\u00e1 sametovou chu\u0165 s kv\u011btinov\u00fdmi t\u00f3ny a je o n\u011bco m\u00e9n\u011b sladk\u00e9 ne\u017e mirin. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: je ide\u00e1ln\u00ed do j\u00eddel z restovan\u00e9 zeleniny, jako je yasai itame\n\n\n\nSezamov\u00fd olej: pou\u017e\u00edv\u00e1 se k dochucen\u00ed a dod\u00e1v\u00e1 jemnou chu\u0165 pra\u017een\u00fdch l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f. Nep\u0159eh\u00e1n\u011bjte to s n\u00edm, jinak p\u0159ehlu\u0161\u00ed ostatn\u00ed chut\u011b. \n\n\n\n\u00dast\u0159icov\u00e1 om\u00e1\u010dka: je o n\u011bco hust\u0161\u00ed ne\u017e ostatn\u00ed om\u00e1\u010dky pou\u017eit\u00e9 v tomto receptu, tak\u017ee krom\u011b sladkoslan\u00e9 chuti pom\u016f\u017ee v\u0161e spojit. \n\n\n\nTipy, aby se yasai itame povedlo\n\n\n\nAby v\u00e1m \u0161la pr\u00e1ce od ruky a yasai itame se povedlo, doporu\u010duji p\u0159ipravit si v\u0161echny suroviny i p\u0159\u00edsady na dochucen\u00ed p\u0159edem. \n\n\n\nRestov\u00e1n\u00ed je velmi rychl\u00e9, a pokud ho p\u0159eru\u0161\u00edte kv\u016fli kr\u00e1jen\u00ed zeleniny nebo masa, riskujete, \u017ee n\u011bkterou surovinu p\u0159eva\u0159\u00edte, nebo dokonce p\u0159ip\u00e1l\u00edte. Lep\u0161\u00ed je tomu p\u0159edej\u00edt ne\u017e napravovat \u0161kody. \n\n\n\nSuroviny tak\u00e9 omyjte s p\u0159edstihem nebo je d\u016fkladn\u011b osu\u0161te, jinak by zelenina p\u0159i p\u0159\u00edprav\u011b ztratila svou k\u0159upavost. \n\n\n\n\n\n\tYasai itame- Japonsk\u00e1 restovan\u00e1 zelenina\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t200 g vep\u0159ov\u00e9ho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 kr\u00e1tk\u00e9 nudli\u010dky)3 strou\u017eky \u010desneku (nasekan\u00e9 najemno)1 mal\u00fd kousek z\u00e1zvoru (nasekan\u00fd najemno nebo nastrouhan\u00fd)1 cibule (nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)0.5 mrkve (nakr\u00e1jen\u00e9 na tenk\u00e9 nudli\u010dky)15 g lusk\u016f cukrov\u00e9ho hr\u00e1\u0161ku200 g pekingsk\u00e9ho zel\u00ed (nakr\u00e1jen\u00e9ho na velmi tenk\u00e9 prou\u017eky)100 g s\u00f3jov\u00fdch kl\u00ed\u010dk\u016fMarin\u00e1da1 l\u017ei\u010dka mirinu1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka sak\u00e9Na dochucen\u00ed1 l\u017ei\u010dka mirinu1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka sezamov\u00e9ho oleje1 l\u017ei\u010dka \u00fast\u0159icov\u00e9 om\u00e1\u010dky\u010cern\u00fd pep\u0159 (podle chuti)\t\n\t\n\t\tVep\u0159ov\u00e9 maso nechte 10 min marinovatNa p\u00e1nvi orestujte \u010desnek a z\u00e1zvor, dokud se nerozvon\u00ed.Do p\u00e1nve p\u0159idejte vep\u0159ov\u00e9 maso a restujte, dokud nebude t\u00e9m\u011b\u0159 hotov\u00e9.P\u0159idejte cibuli a restujte, dokud nezm\u011bkne.P\u0159idejte mrkev a restujte, dokud nezm\u011bkne.P\u0159idejte s\u00f3jov\u00e9 kl\u00ed\u010dky, restujte 1 minP\u0159idejte lusky cukrov\u00e9ho hr\u00e1\u0161ku a zel\u00ed, pot\u00e9 restujte 5 minut.P\u0159idejte p\u0159\u00edsady na dochucen\u00ed. Posypte \u010dern\u00fdm pep\u0159em a prom\u00edchejte.\t\n\t\n\t\t\nAby v\u00e1m \u0161la pr\u00e1ce od ruky a yasai itame se povedlo, doporu\u010duji si v\u0161echny suroviny i p\u0159\u00edsady na dochucen\u00ed p\u0159edem pe\u010dliv\u011b p\u0159ipravit.\n \nRestov\u00e1n\u00ed je velmi rychl\u00e9, a pokud ho p\u0159eru\u0161\u00edte, abyste nakr\u00e1jeli zeleninu nebo maso, n\u011bkter\u00e9 suroviny se mohou p\u0159eva\u0159it (nebo dokonce p\u0159ip\u00e1lit). Lep\u0161\u00ed je probl\u00e9m\u016fm p\u0159edch\u00e1zet ne\u017e je pak napravovat.\u00a0\n\n\t\n\t\n\t\tAccompagnement, Plat principalJaponaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nJako z\u00e1klad jsem pou\u017eil recept z Just One Cookbook, dochucen\u00ed a marin\u00e1du jsem ale v\u00fdrazn\u011b upravil","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198584","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=198584"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198584\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16409"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}