{"id":198642,"title":"Chashu, japonsk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9 do ramenu","modified":"2026-10-31T17:41:44+01:00","plain":"Dnes se pod\u00edv\u00e1me na \u010dasto podce\u0148ovanou, ale nepostradatelnou sou\u010d\u00e1st dokonal\u00e9 misky ramenu: chashu. Tento kousek du\u0161en\u00e9ho vep\u0159ov\u00e9ho b\u016f\u010dku, k\u0159ehk\u00fd, slan\u00fd, sladk\u00fd a rozpl\u00fdvaj\u00edc\u00ed se na jazyku, prom\u011bn\u00ed dobr\u00fd ramen v nadpozemsk\u00fd kulin\u00e1\u0159sk\u00fd z\u00e1\u017eitek. Slavn\u00fd chashumen\n\n\n\nZat\u00edmco \u0159ada restaurac\u00ed bohu\u017eel pod\u00e1v\u00e1 chashu such\u00e9 nebo gumov\u00e9, dob\u0159e p\u0159ipraven\u00e9 maso dok\u00e1\u017ee pozvednout celou misku ramenu, a\u0165 u\u017e je jeho z\u00e1kladem v\u00fdvar chintan, nebo v\u00fdvar paitan. V\u00fdvar je v\u0161ak jen prvn\u00edm krokem k orgasmick\u00e9mu ramenu, pot\u0159ebujete i kvalitn\u00ed oblohu.\n\n\n\nDobr\u00fd v\u00fdvar je prvn\u00edm krokem k lahodn\u00e9mu chashu\n\n\n\nCo je vep\u0159ov\u00e9 chashu?\n\n\n\nChashu je \u00faprava vep\u0159ov\u00e9ho b\u016f\u010dku typick\u00e1 pro japonskou kuchyni, obl\u00edben\u00e1 zejm\u00e9na v ramenu. Maso se pe\u010dliv\u011b dus\u00ed n\u011bkolik hodin, aby do n\u011bj hluboko pronikly chut\u011b marin\u00e1dy – obvykle sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky, sak\u00e9, mirinu a dal\u0161\u00edho ko\u0159en\u00ed –. Pomal\u00e1 tepeln\u00e1 \u00faprava prom\u011bn\u00ed vep\u0159ov\u00fd b\u016f\u010dek v k\u0159ehk\u00e9 a \u0161\u0165avnat\u00e9 maso.\n\n\n\nChashu se obvykle pod\u00e1v\u00e1 nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky navrch misky ramenu, kter\u00e9mu dod\u00e1v\u00e1 bohatou, v\u00fdraznou chu\u0165. Jeho k\u0159ehk\u00e1 struktura a sladkoslan\u00e1 chu\u0165 harmonicky dopl\u0148uj\u00ed ostatn\u00ed slo\u017eky ramenu, jako jsou v\u00fdvar, nudle a zelenina. \n\n\n\nKrom\u011b toho, \u017ee je chashu kl\u00ed\u010dovou sou\u010d\u00e1st\u00ed ramenu, lze ho pou\u017e\u00edt i v dal\u0161\u00edch japonsk\u00fdch pokrmech, a\u0165 u\u017e jako oblohu, nebo hlavn\u00ed slo\u017eku.\n\n\n\n\n\n\n\nP\u016fvod chashu\n\n\n\nMilovn\u00edci asijsk\u00e9 kuchyn\u011b si u\u017e jist\u011b v\u0161imli podobnosti n\u00e1zv\u016f. Japonsk\u00e9 chashu, inspirovan\u00e9 \u010d\u00ednsk\u00fdm char siu, z\u00e1\u0159iv\u011b \u010derven\u00fdm glazovan\u00fdm vep\u0159ov\u00fdm, se v\u0161ak vydalo jinou cestou ne\u017e jeho \u010d\u00ednsk\u00fd p\u0159\u00edbuzn\u00fd. \n\n\n\nNa rozd\u00edl od char siu, kter\u00e9 se tradi\u010dn\u011b pe\u010de s hustou sladkou marin\u00e1dou, se japonsk\u00e9 chashu dlouho dus\u00ed ve velmi aromatick\u00e9m v\u00fdvaru a vzhledem p\u0159ipom\u00edn\u00e1 italskou pancettu. \n\n\n\nPodobaj\u00ed se, vi\u010fte?\n\n\n\nStejn\u011b jako gyoza nebo ramen je tedy chashu dal\u0161\u00edm z mnoha pokrm\u016f poch\u00e1zej\u00edc\u00edch z \u010d\u00ednsk\u00e9 kuchyn\u011b, kter\u00e9 v Japonsku pro\u0161ly \u00faplnou prom\u011bnou\n\n\n\nJak oh\u0159\u00e1t vep\u0159ov\u00e9 chashu?\n\n\n\nKdy\u017e p\u0159ipravujete chashu do ramenu, posledn\u00edm krokem je oh\u0159\u00e1t\u00ed pl\u00e1tk\u016f. Existuje n\u011bkolik osv\u011bd\u010den\u00fdch zp\u016fsob\u016f.\n\n\n\nZp\u016fsob 1: Ve v\u00fdvaru\n\n\n\nTento zp\u016fsob je nejjednodu\u0161\u0161\u00ed. Sta\u010d\u00ed vlo\u017eit pl\u00e1tky chashu do hork\u00e9ho v\u00fdvaru t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm. Ne\u017e misku donesete na st\u016fl, bude chashu tepl\u00e9, k\u0159ehk\u00e9 a p\u0159ipraven\u00e9 k j\u00eddlu.\n\n\n\nZp\u016fsob 2: V tekutin\u011b z du\u0161en\u00ed\n\n\n\nJde o propracovan\u011bj\u0161\u00ed postup, kter\u00fd obohat\u00ed chu\u0165 chashu. Po du\u0161en\u00ed vep\u0159ov\u00e9ho v\u00e1m z\u016fstane chutn\u00fd v\u00fdvar. Tuto tekutinu m\u016f\u017eete pou\u017e\u00edt nejen k marinov\u00e1n\u00ed vajec nam\u011bkko, ale tak\u00e9 k oh\u0159\u00e1t\u00ed chashu. \n\n\n\nKdy\u017e pl\u00e1tky v t\u00e9to tekutin\u011b nech\u00e1te p\u00e1r sekund m\u00edrn\u011b pova\u0159it, proh\u0159ej\u00ed se a chut\u011b do nich proniknou do hloubky, tak\u017ee bude chashu je\u0161t\u011b chutn\u011bj\u0161\u00ed.\n\n\n\nV n\u011bkter\u00fdch restaurac\u00edch nev\u011bnuj\u00ed \u010das rolov\u00e1n\u00ed vep\u0159ov\u00e9ho b\u016f\u010dku a rad\u011bji ho p\u0159ipravuj\u00ed prost\u011b \u201evcelku\u201c, co\u017e samo o sob\u011b nen\u00ed \u0161patn\u011b\n\n\n\nJakou \u010d\u00e1st vep\u0159ov\u00e9ho pou\u017e\u00edt?\n\n\n\nN\u011bkdo tvrd\u00ed, \u017ee se hod\u00ed i krkovice. S\u00e1m jsem ji nikdy nezkou\u0161el a je pravda, \u017ee je p\u011bkn\u011b prorostl\u00e1, ale podle tradi\u010dn\u00edho postupu je lep\u0161\u00ed pou\u017e\u00edt vep\u0159ov\u00fd b\u016f\u010dek (naz\u00fdvan\u00fd tak\u00e9 vep\u0159ov\u00fd bok). Ale jak \u0159\u00edk\u00e1m, i vep\u0159ov\u00e1 krkovice du\u0161en\u00e1 t\u00edmto zp\u016fsobem v troub\u011b m\u016f\u017ee b\u00fdt velmi dobr\u00e1, alespo\u0148 teoreticky\n\n\n\nSuroviny na vep\u0159ov\u00e9 chashu\n\n\n\nMo\u017en\u00e1 jste si v\u0161imli limetkov\u00e9 \u0161\u0165\u00e1vy, kter\u00e1 spolu s \u010desnekem a z\u00e1zvorem p\u0159in\u00e1\u0161\u00ed lehkou kyselost a pom\u00e1h\u00e1 maso co nejv\u00edce zk\u0159eh\u010dit.\n\n\n\nD\u00e1le tu m\u00e1me osv\u011bd\u010denou trojici japonsk\u00e9 kuchyn\u011b: mirin, sak\u00e9 a s\u00f3jovou om\u00e1\u010dku. Prvn\u00ed dv\u011b p\u0159\u00edsady dod\u00e1vaj\u00ed lehkou sladkost, zat\u00edmco slanost\/umami p\u0159in\u00e1\u0161\u00ed s\u00f3jov\u00e1 om\u00e1\u010dka. Mimochodem, m\u016f\u017eete tu pou\u017e\u00edt i s\u00f3jovou om\u00e1\u010dku tamari\n\n\n\n\n\n\tVep\u0159ov\u00e9 chashu do ramenu - Japonsk\u00e9 du\u0161en\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 kg nesolen\u00e9ho vep\u0159ov\u00e9ho b\u016f\u010dku (s k\u016f\u017e\u00ed)Suroviny na v\u00fdvar30 g \u010derstv\u00e9ho z\u00e1zvoru (nakr\u00e1jen\u00e9ho na kousky)30 g strou\u017ek\u016f \u010desneku (cel\u00fdch)4 jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na v\u011bt\u0161\u00ed kusy)200 ml vody165 ml sak\u00e9125 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky100 g hn\u011bd\u00e9ho cukru220 ml mirinu1 hv\u011bzdi\u010dka bady\u00e1nu1 \u0161alotka  (pod\u00e9ln\u011b rozp\u016flen\u00e1, se slupkou)0.5 svitku  sko\u0159ice0.5 limetky (pouze du\u017eina\/\u0161\u0165\u00e1va)\t\n\t\n\t\tPolo\u017ete vep\u0159ov\u00fd b\u016f\u010dek na prk\u00e9nko Srolujte ho v libovoln\u00e9m sm\u011bru, d\u016fle\u017eit\u00e9 je, aby k\u016f\u017ee sm\u011b\u0159ovala venB\u016f\u010dek pevn\u011b sva\u017ete \u0159eznick\u00fdm prov\u00e1zkem v rozestupech p\u0159ibli\u017en\u011b 2 cmP\u0159edeh\u0159ejte troubu na 135\u00b0CDo hrnce vhodn\u00e9ho do trouby dejte suroviny na v\u00fdvarNa st\u0159edn\u011b siln\u00e9m ohni p\u0159ive\u010fte k varuP\u0159idejte b\u016f\u010dek, nevad\u00ed, \u017ee nen\u00ed \u00fapln\u011b pono\u0159en\u00fdP\u0159iklopte poklic\u00ed a nechte ji m\u00edrn\u011b pootev\u0159enou (v nouzi pou\u017eijte alobal, ale v tom p\u0159\u00edpad\u011b hrnec zakryjte t\u011bsn\u011b)Vlo\u017ete do trouby, st\u00e1le na 135 stup\u0148\u016f, a duste 3 a\u017e 4 hodiny do \u00fapln\u00e9ho zm\u011bknut\u00ed, maso ob\u010das oto\u010dteP\u0159endejte do vzduchot\u011bsn\u00e9 n\u00e1doby (i s v\u00fdvarem) a nechte v lednici vychladit. Klidn\u011b p\u0159idejte i vejce uva\u0159en\u00e1 nam\u011bkko, aby se tak\u00e9 marinovala do ramenuP\u0159ed pod\u00e1v\u00e1n\u00edm v\u00fdvar p\u0159ece\u010fte a uschovejte. Je\u0161t\u011b se m\u016f\u017ee hodit.B\u016f\u010dek nakr\u00e1jejte na tenk\u00e1 kole\u010dkaPl\u00e1tky p\u0159ed pod\u00e1v\u00e1n\u00edm proh\u0159ejte ve v\u00fdvaru na ramen\t\n\t\n\t\tVychlazen\u00ed je opravdu d\u016fle\u017eit\u00e9, aby maso bylo chutn\u00e9 a \u0161\u0165avnat\u00e9. Nav\u00edc je hned po uva\u0159en\u00ed p\u0159\u00edli\u0161 hork\u00e9 na to, aby se dalo dob\u0159e nakr\u00e1jet\n\t\n\t\n\t\tAccompagnementJaponaiseChashu, Porc brais\u00e9, Ramen","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198642","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=198642"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198642\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18339"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}