{"id":198712,"title":"Ku\u0159ec\u00ed tempura toriten z \u00d3ity","modified":"2026-10-31T17:43:32+01:00","plain":"Lehk\u00e9 sma\u017een\u00e9 ku\u0159e z \u00d3ity, obalen\u00e9 v t\u011bst\u00ed\u010dku na tempuru a dochucen\u00e9 citrusem kabosu a ho\u0159\u010dic\u00ed karashi.\n\n\n\nSv\u011btle zlatav\u00e9 ku\u0159e p\u0159ich\u00e1z\u00ed na st\u016fl hork\u00e9 a lehce k\u0159upav\u00e9. P\u00e1ra zm\u011bk\u010duje najemno nakr\u00e1jen\u00e9 zel\u00ed pod n\u00edm. Trocha ponzu s kabosu dod\u00e1v\u00e1 v\u00fdraznou kyselost, \u0161petka karashi zase ostrou \u0161tiplavost, kter\u00e1 stoup\u00e1 do nosu. \n\n\n\nJe to lehk\u00e9 sma\u017een\u00e9 ku\u0159e, jeho\u017e chu\u0165 stoj\u00ed na citrusech a osobit\u00e9m stylu \u00d3ity.\n\n\n\nNa rozd\u00edl od ku\u0159ete katsu nes\u00e1z\u00ed na siln\u00fd obal ze strouhanky panko a nen\u00ed to ani karaage: toriten m\u00e1 \u010dist\u0161\u00ed chu\u0165, je sv\u011btlej\u0161\u00ed a k\u0159eh\u010d\u00ed a po\u010d\u00edt\u00e1 s dochucen\u00edm n\u011b\u010d\u00edm kysel\u00fdm a ho\u0159\u010dic\u00ed a\u017e u stolu.\n\n\n\n\nZ\u00e1kladn\u00ed \u00fadaje\n\nP\u016fvodPrefektura \u00d3ita, Kj\u00fa\u0161\u00fa (Japonsko)\n\u010cas50 min (35 p\u0159\u00edprava + 15 tepeln\u00e1 \u00faprava)\nVznik1926, v restauraci Toyoken v Beppu\nTypLehk\u00e9 sma\u017een\u00e9 ku\u0159e na zp\u016fsob tempury\nSma\u017een\u00ed\u2248 170 \u00b0C, 3 a\u017e 4 min\nPod\u00e1v\u00e1n\u00edPonzu nebo sujoyu s kabosu, ho\u0159\u010dice karashi\n\n\n\n\n\nDal\u0161\u00ed sma\u017een\u00e9 ku\u0159e z Kj\u00fa\u0161\u00fa, tentokr\u00e1t ve verzi s tatarskou om\u00e1\u010dkou: ku\u0159e nanban z Mijazaki\n\n\n\nCo je toriten?\n\n\n\nToriten, psan\u00e9 \u9ce5\u5929 nebo \u3068\u308a\u5929, vzniklo spojen\u00edm slov tori, ku\u0159e, a ten, odvozen\u00e9ho od tempury. Je to specialita prefektury \u00d3ita na ostrov\u011b Kj\u00fa\u0161\u00fa, kde pat\u0159\u00ed ke ka\u017edodenn\u00edmu j\u00eddeln\u00ed\u010dku stejn\u011b jako na j\u00eddeln\u00ed l\u00edstky restaurac\u00ed. \n\n\n\nJeho charakteristick\u00e9 rysy jsou jasn\u00e9: ku\u0159e bez k\u016f\u017ee, st\u0159\u00eddm\u00e9 dochucen\u00ed, tekut\u00e9 t\u011bst\u00ed\u010dko na zp\u016fsob tempury, sma\u017een\u00ed p\u0159i m\u00edrn\u00e9 teplot\u011b a nakonec osv\u011b\u017euj\u00edc\u00ed ponzu nebo sujoyu s kabosu a tro\u0161kou ho\u0159\u010dice karashi.\n\n\n\nNen\u00ed to karaage, kter\u00e9 s\u00e1z\u00ed na kousky horn\u00edch stehen s k\u016f\u017e\u00ed, such\u00fd obal ze \u0161krobu a n\u011bkdy i dvoj\u00ed (nebo dokonce troj\u00ed) sma\u017een\u00ed. Verze, kter\u00e9 se odchyluj\u00ed od vzoru z \u00d3ity, p\u0159id\u00e1vaj\u00ed kostky masa s k\u016f\u017e\u00ed, such\u00fd obal, sladk\u00e9 glazury nebo tatarskou om\u00e1\u010dku p\u0159evzatou od ku\u0159ete nanban z Mijazaki. \n\n\n\nM\u00e1te chu\u0165 na slad\u0161\u00ed marin\u00e1du, kter\u00e1 maso kr\u00e1sn\u011b obal\u00ed? Vyzkou\u0161ejte ku\u0159e teriyaki\n\n\n\nNa rozd\u00edl od vep\u0159ov\u00e9ho tonkatsu nen\u00ed c\u00edlem toriten siln\u00e1 hn\u011bd\u00e1 krusta: z\u016fst\u00e1v\u00e1 sv\u011btl\u00e9, k\u0159ehk\u00e9 a stvo\u0159en\u00e9 k nam\u00e1\u010den\u00ed do om\u00e1\u010dky.\n\n\n\nDva p\u0159\u00edb\u011bhy o p\u016fvodu v \u00d3it\u011b\n\n\n\nHistorie toriten se d\u011bl\u00ed mezi Beppu, kde vznikl postup restaurace Toyoken, a m\u011bsto \u00d3ita, kde se po v\u00e1lce roz\u0161\u00ed\u0159ila leh\u010d\u00ed verze. V Beppu v\u0161e za\u010d\u00edn\u00e1 v roce 1926 v restauraci Toyoken: jej\u00ed zakladatel \u0160ir\u00f3 Mijamoto p\u0159izp\u016fsobuje \u010d\u00ednskou kuchyni japonsk\u00fdm chut\u00edm. \n\n\n\nM\u00edstn\u00ed ku\u0159ata jidori m\u011bla v\u00fdraznou chu\u0165, ale tuh\u00e9 maso, a sma\u017een\u00e9 kousky s kost\u00ed se \u0161patn\u011b jedly. Mijamoto ku\u0159e vykostil, nakr\u00e1jel na tenk\u00e9 pl\u00e1tky technikou sogigiri a obalil v t\u011bst\u00ed\u010dku na tempuru, kter\u00e9 zadr\u017euje p\u00e1ru a zm\u011bk\u010duje maso. Pokrm se tehdy jmenoval \u201eKu\u0159ec\u00ed kamaboko tempura\u201c a d\u00edky t\u011bst\u00ed\u010dku bylo mo\u017en\u00e9 z tehdy st\u00e1le drah\u00e9ho ku\u0159ete nasytit v\u00edce host\u016f.\n\n\n\nDruh\u00e1 v\u011btev se za\u010d\u00edn\u00e1 formovat ve m\u011bst\u011b \u00d3ita koncem 50. let kolem restaurac\u00ed Kitchen Ikoi a Kitchen Maruyama. Jo\u0161io Watanabe z Kitchen Ikoi si v\u0161\u00edm\u00e1, \u017ee host\u00e9 st\u00e1le cht\u011bj\u00ed sma\u017een\u00e9 ku\u0159e, ale bez t\u011b\u017ekosti tmav\u00fdch a mastn\u00fdch verz\u00ed. \n\n\n\nJeho odpov\u011bd\u00ed je sv\u011b\u017eest a \u010distota chuti: lehkost, kter\u00e1 vyb\u00edz\u00ed k dal\u0161\u00edmu soustu. D\u00edky tekut\u00e9mu t\u011bst\u00ed\u010dku, st\u0159\u00eddm\u00e9mu dochucen\u00ed a kysel\u00e9 slo\u017ece p\u0159idan\u00e9 a\u017e u stolu z\u00edsk\u00e1v\u00e1 toriten lehkost, s n\u00ed\u017e v prodej\u00edch rychle p\u0159ed\u010d\u00ed klasick\u00e9 sma\u017een\u00e9 ku\u0159e. Kitchen Ikoi zav\u0159ela v roce 2014 po 45 letech a pokrm se u\u017e v roce 2015 znovu objevil pod n\u00e1zvem Toriten Ikoi.\n\n\n\nS t\u00edm, jak se toriten \u0161\u00ed\u0159ilo, p\u0159ib\u00fdvaly jeho podoby, ani\u017e by ztr\u00e1celo sv\u00e9 charakteristick\u00e9 rysy. V Taket\u011b se restaurace Marufuku proslavila verz\u00ed ochucenou sol\u00ed, bez s\u00f3jov\u00e9 om\u00e1\u010dky, co\u017e dokazuje, \u017ee podstata pokrmu spo\u010d\u00edv\u00e1 sp\u00ed\u0161e v ku\u0159eti bez k\u016f\u017ee, postupu p\u0159\u00edpravy tempury a tradi\u010dn\u00edm doprovodu ne\u017e v pevn\u011b dan\u00e9m dochucen\u00ed. \n\n\n\nDnes ho najdete v bent\u00f3 i v odd\u011blen\u00ed hotov\u00fdch j\u00eddel v supermarketech. Pod\u00e1v\u00e1 se tak\u00e9 na bukkake udon, kter\u00e9 maj\u00ed sv\u00fdm pojet\u00edm bl\u00edzko k niku udon, a na dal\u0161\u00edch pokrmech z asijsk\u00fdch nudl\u00ed. V\u00fdrobky jako \u201eToriten King\u201c od Toyoken a sujoyu s kabosu p\u0159enesly tuto typickou chu\u0165 \u00d3ity i za hranice restaurac\u00ed.\n\n\n\nHlavn\u00ed suroviny na toriten\n\n\n\n\n\n\n\nStehenn\u00ed maso je m\u011bkk\u00e9 a pod t\u011bst\u00ed\u010dkem z\u016fst\u00e1v\u00e1 \u0161\u0165avnat\u00e9, co\u017e je vlastnost cen\u011bn\u00e1 tak\u00e9 u oyakodonu. Ku\u0159ec\u00ed prsa nab\u00edzej\u00ed je\u0161t\u011b leh\u010d\u00ed, sv\u011b\u017e\u00ed chu\u0165, pokud je nakr\u00e1j\u00edte na tenk\u00e9 pl\u00e1tky. Odstran\u011bn\u00ed k\u016f\u017ee je nezbytn\u00e9: jej\u00ed tuk br\u00e1n\u00ed p\u0159ilnut\u00ed t\u011bst\u00ed\u010dka na vodn\u00ed b\u00e1zi a pokrm je kv\u016fli n\u011bmu t\u011b\u017e\u0161\u00ed.\n\n\n\nUp\u0159\u00edmn\u011b, pokud jde o ot\u00e1zku \u201estehno, nebo prsa\u201c, d\u00edky sv\u00e9mu vystoupen\u00ed v japonsk\u00e9 televizi m\u00e1m to \u0161t\u011bst\u00ed, \u017ee zn\u00e1m lidi z tamn\u00ed gastronomie, a jejich odpov\u011b\u010f zn\u011bla: \u201eZ\u00e1le\u017e\u00ed na tom, \u010demu d\u00e1v\u00e1te p\u0159ednost, nejd\u016fle\u017eit\u011bj\u0161\u00ed rozd\u00edl je v k\u016f\u017ei\u201c\n\n\n\nMarin\u00e1da z trochy s\u00f3jov\u00e9 om\u00e1\u010dky, \u0161petky \u010desneku, sezamov\u00e9ho oleje a n\u011bkdy i sak\u00e9 nebo soli dod\u00e1v\u00e1 jemn\u00e9 umami, ani\u017e by krusta ztmavla. Dochucen\u00ed je jemn\u011bj\u0161\u00ed ne\u017e u ku\u0159ete teriyaki. P\u0161eni\u010dn\u00e1 mouka tvo\u0159\u00ed jemn\u00fd z\u00e1klad, bramborov\u00fd \u0161krob dod\u00e1v\u00e1 v\u00fdraznou a trvalou k\u0159upavost a cel\u00e9 vejce spojuje t\u011bst\u00ed\u010dko s masem. N\u011bkter\u00e9 verze p\u0159id\u00e1vaj\u00ed ledovou nebo perlivou vodu, aby se omezil rozvoj lepku a t\u011bst\u00ed\u010dko bylo leh\u010d\u00ed.\n\n\n\nK nam\u00e1\u010den\u00ed si p\u0159ipravte vlastn\u00ed om\u00e1\u010dku ponzu, kter\u00e1 v lednici vydr\u017e\u00ed p\u0159ibli\u017en\u011b m\u011bs\u00edc\n\n\n\nU stolu ponzu nebo sujoyu s v\u00fdraznou chut\u00ed kabosu osv\u011b\u017e\u00ed chu\u0165ov\u00e9 bu\u0148ky a ho\u0159\u010dice karashi dod\u00e1 ostrou \u0161tiplavost, kter\u00e1 stoup\u00e1 do nosu. Najemno nakr\u00e1jen\u00e9 b\u00edl\u00e9 zel\u00ed, n\u011bkdy dopln\u011bn\u00e9 cherry raj\u010daty, vst\u0159eb\u00e1v\u00e1 \u0161\u0165\u00e1vu, a p\u0159itom z\u016fst\u00e1v\u00e1 k\u0159upav\u00e9. Pr\u00e1v\u011b tato trojice, citrus, ho\u0159\u010dice a zel\u00ed, odli\u0161uje toriten od oby\u010dejn\u00e9ho sma\u017een\u00e9ho ku\u0159ete.\n\n\n\nRitu\u00e1l pod\u00e1v\u00e1n\u00ed a p\u0159\u00edlohy\n\n\n\nJako p\u0159\u00edloha: japonsk\u00fd bramborov\u00fd sal\u00e1t\n\n\n\nU stolu se hork\u00e9 ku\u0159e kombinuje s kyselost\u00ed citrusu a pot\u00e9 s trochou karashi. Klasick\u00e9 sujoyu spojuje dva d\u00edly s\u00f3jov\u00e9 om\u00e1\u010dky, dva d\u00edly r\u00fd\u017eov\u00e9ho octa a jeden d\u00edl mirinu s \u010derstv\u00fdm kabosu, jeho\u017e kyselost vyva\u017euje tuk a osv\u011b\u017euje chu\u0165ov\u00e9 bu\u0148ky v\u00fdrazn\u011bji ne\u017e mentsuyu pod\u00e1van\u00e9 k nudl\u00edm. \n\n\n\nHo\u0159\u010dice karashi uvol\u0148uje \u0161tiplavost, kter\u00e1 stoup\u00e1 do nosu, ale nez\u016fst\u00e1v\u00e1 na jazyku. Toriten se skv\u011ble hod\u00ed k pol\u00e9vce miso a zanech\u00e1v\u00e1 sv\u011b\u017eej\u0161\u00ed dochu\u0165 ne\u017e sousto namo\u010den\u00e9 do om\u00e1\u010dky tonkatsu.\n\n\n\n\n\n\tAutentick\u00e9 toriten z \u00d3ity\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g ku\u0159ec\u00edch prsouMarin\u00e1da1 velk\u00fd kus z\u00e1zvoru (nastrouhan\u00e9ho)1 l\u017e\u00edce sak\u00e91 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (japonsk\u00e9 (typu Kikkoman) nebo sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky)1 l\u017ei\u010dka sezamov\u00e9ho oleje1 stonek jarn\u00ed cibulky (zelen\u00e1 \u010d\u00e1st, nakr\u00e1jen\u00e1 na kousky)T\u011bst\u00ed\u010dko3 l\u017e\u00edce p\u0161eni\u010dn\u00e9 mouky3 l\u017e\u00edce bramborov\u00e9ho \u0161krobu1 vejce4 l\u017e\u00edce vody0.5 pl\u00e1tku \u0159asy noriDochucovadlajaponsk\u00e1 ho\u0159\u010dice (podle chuti, k pod\u00e1v\u00e1n\u00ed)om\u00e1\u010dka ponzu (podle chuti, k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tKu\u0159ec\u00ed prsa nakr\u00e1jejte \u0161ikmo p\u0159es vl\u00e1kno na pl\u00e1tky.Ku\u0159ec\u00ed maso vlo\u017ete do s\u00e1\u010dku (nebo misky) spolu se z\u00e1zvorem, sak\u00e9, s\u00f3jovou om\u00e1\u010dkou, sezamov\u00fdm olejem a jarn\u00ed cibulkou. Prom\u00edchejte a nechte marinovat 20 a\u017e 30 minut.P\u0159ipravte t\u011bst\u00ed\u010dko sm\u00edch\u00e1n\u00edm mouky, \u0161krobu, vejce a vody dohladka.Polovinu marinovan\u00fdch kousk\u016f ku\u0159ete ovi\u0148te \u0159asou nori. Druhou polovinu nechte bez \u0159asy.V\u0161echny kousky ku\u0159ete pono\u0159te do t\u011bst\u00ed\u010dka, aby se j\u00edm d\u016fkladn\u011b obalily.Sma\u017ete v oleji rozeh\u0159\u00e1t\u00e9m na 170 \u00b0C po dobu 3 a\u017e 4 minut, dokud nejsou kousky kr\u00e1sn\u011b zlatav\u00e9 a prope\u010den\u00e9 i uvnit\u0159. B\u011bhem sma\u017een\u00ed je obracejte.Ihned pod\u00e1vejte s japonskou ho\u0159\u010dic\u00ed a om\u00e1\u010dkou ponzu.\t\n\t\n\t\t\nP\u0159i kr\u00e1jen\u00ed ku\u0159ete na \u0161ikm\u00e9 pl\u00e1tky naklo\u0148te n\u016f\u017e t\u00e9m\u011b\u0159 naplocho a kr\u00e1jejte ze\u0161ikma, jako byste od\u0159ez\u00e1vali tenk\u00e9 pl\u00e1tky.\nP\u0159ed kr\u00e1jen\u00edm m\u016f\u017eete z ku\u0159ete odstranit k\u016f\u017ei.\nKu\u0159e m\u016f\u017eete tak\u00e9 osma\u017eit na p\u00e1nvi v men\u0161\u00edm mno\u017estv\u00ed oleje.\nK tomuto j\u00eddlu se velmi dob\u0159e hod\u00ed tak\u00e9 yuzu kosho.\nD\u00edky marin\u00e1d\u011b je toriten chutn\u00e9 i za studena a dob\u0159e se hod\u00ed do bento krabi\u010dek.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198712","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=198712"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198712\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/147112"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}