{"id":198839,"title":"Kitsune udon, pol\u00e9vka s nudlemi a sma\u017een\u00fdm tofu","modified":"2026-10-31T17:45:39+01:00","plain":"Rychl\u00e1 pol\u00e9vka s nudlemi udon, kter\u00e1 pot\u011b\u0161\u00ed v\u0161echny milovn\u00edky japonsk\u00fdch v\u00fdvar\u016f s bohatou oblohou!\n\n\n\nVe sv\u011bt\u011b nudl\u00ed pat\u0159\u00ed kitsune udon k j\u00eddl\u016fm, kter\u00e1 pohlad\u00ed po du\u0161i a spojuj\u00ed celou \u0159adu chut\u00ed a surovin typick\u00fdch pro zemi vych\u00e1zej\u00edc\u00edho slunce. Nechte se zl\u00e1kat jednou z velk\u00fdch klasik japonsk\u00e9 kuchyn\u011b!\n\n\n\nCo je kitsune udon? \n\n\n\nKitsune udon je v\u00fdjime\u010dn\u00fd japonsk\u00fd pokrm, kter\u00fd se v Japonsku t\u011b\u0161\u00ed velk\u00e9 oblib\u011b\u2026 A pr\u00e1vem! Jde o pol\u00e9vku s tlust\u00fdmi, m\u011bkk\u00fdmi nudlemi udon ve v\u00fdvaru dashi. Obvykle ji dopl\u0148uje sma\u017een\u00e9 tofu (zvan\u00e9 \u201eaburaage\u201c) ochucen\u00e9 s\u00f3jovou om\u00e1\u010dkou a mirinem, narutomaki nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky a jarn\u00ed cibulka. \n\n\n\nMilovn\u00edci pol\u00e9vek a v\u00fdvar\u016f, jako je ramen, zbyst\u0159ete. Kitsune udon se \u010dasto pod\u00e1v\u00e1 hork\u00e9, ale v l\u00e9t\u011b si ho m\u016f\u017eete vychutnat i vychlazen\u00e9. Zkr\u00e1tka vydatn\u00e9 a lahodn\u00e9 j\u00eddlo, kter\u00e9 spojuje m\u011bkkost nudl\u00ed s jemnost\u00ed v\u00fdvaru a sma\u017een\u00e9ho tofu. \n\n\n\nNezam\u011b\u0148ujte s m\u00fdmi lahodn\u00fdmi yaki udon\n\n\n\nJaponci si zakl\u00e1daj\u00ed na sv\u00e9 kultu\u0159e a tradic\u00edch, a tak v\u00e1s jist\u011b zaj\u00edm\u00e1, co znamen\u00e1 slovo \u201ekitsune\u201c. Doslova pr\u00fd znamen\u00e1 \u201eli\u0161ka\u201c. Pro\u010d ale zrovna li\u0161ka, pt\u00e1te se? Existuje n\u011bkolik teori\u00ed, kter\u00e9 tento n\u00e1zev vysv\u011btluj\u00ed. Podle jedn\u00e9 z nich je sma\u017een\u00e9 tofu v japonsk\u00fdch lidov\u00fdch p\u0159\u00edb\u011bz\u00edch \u010dasto pova\u017eov\u00e1no za obl\u00edben\u00e9 j\u00eddlo li\u0161ek. \n\n\n\nNiku udon je dal\u0161\u00ed lahodnou variantou nudl\u00ed udon ve v\u00fdvaru\n\n\n\nDal\u0161\u00ed teorie poukazuje na to, \u017ee barva sma\u017een\u00e9ho tofu v\u00fdrazn\u011b p\u0159ipom\u00edn\u00e1 li\u0161\u010d\u00ed srst. Ostatn\u011b v mnoha doslovn\u011b p\u0159elo\u017een\u00fdch japonsk\u00fdch receptech se m\u00edsto \u201eop\u00e9kejte dozlatova\u201c \u0159\u00edk\u00e1 \u201eop\u00e9kejte do li\u0161\u010d\u00ed barvy\u201c. Mo\u017en\u00e1 je to trochu p\u0159ita\u017een\u00e9 za vlasy, ale pr\u00e1v\u011b tyto historky se s kitsune udon poj\u00ed. \n\n\n\nMoje udon s kimchi jsou lahodn\u00fdm spojen\u00edm japonsk\u00e9 a korejsk\u00e9 kuchyn\u011b\n\n\n\nOdkud poch\u00e1z\u00ed kitsune udon? \n\n\n\n\u0158\u00edk\u00e1 se, \u017ee kitsune udon vzniklo v \u00d3sace v roce 1893, tedy v obdob\u00ed Meid\u017ei. V podniku specializovan\u00e9m na udon, kter\u00fd se p\u016fvodn\u011b jmenoval \u201eMastubaya\u201c, si pr\u00fd jeden host polo\u017eil kousek aburaage pod\u00e1van\u00e9ho jako p\u0159\u00edloha na samotn\u00e9 nudle udon a tato kombinace mu zachutnala. Tak n\u011bjak to cel\u00e9 za\u010dalo. \n\n\n\nDal\u0161\u00ed velk\u00e1 klasika s nudlemi udon, tentokr\u00e1t pod\u00e1van\u00e1 zastudena: bukkake udon z Kagawy\n\n\n\nObyvatel\u00e9 \u00d3saky jsou obzvl\u00e1\u0161\u0165 hrd\u00ed na svou bohatou tradici v\u00fdvar\u016f a konamonu (j\u00eddel z mouky). Kitsune udon tak dokonale vystihuje m\u00edstn\u00ed kucha\u0159sk\u00e9 um\u011bn\u00ed, proto\u017ee oba tyto prvky spojuje.\n\n\n\nHlavn\u00ed suroviny na kitsune udon\n\n\n\n\n\n\n\nDashi: Je samotn\u00fdm z\u00e1kladem pol\u00e9vky, do kter\u00e9 vlo\u017e\u00edme nudle. Dashi je typicky japonsk\u00fd v\u00fdvar s chut\u00ed umami, kter\u00fd se \u010dasto pou\u017e\u00edv\u00e1 p\u0159i p\u0159\u00edprav\u011b pol\u00e9vek v\u010detn\u011b slavn\u00e9 pol\u00e9vky miso!\u00a0Zde hraj\u00ed hlavn\u00ed roli jemn\u00e9 chut\u011b, na rozd\u00edl nap\u0159\u00edklad od korejsk\u00e9ho kimchi jjigae\n\n\n\nNudle udon: V tomto receptu jsou nepostradateln\u00e9. Krom\u011b toho, \u017ee jsou v\u0161estrann\u00e9 a hod\u00ed se do cel\u00e9 \u0159ady j\u00eddel, je m\u00e1me r\u00e1di p\u0159edev\u0161\u00edm pro jejich tlou\u0161\u0165ku a konzistenci, d\u00edky nim\u017e je tento pokrm tak lahodn\u00fd. Abyste se l\u00e9pe vyznali v p\u0159ednostech a rozd\u00edlech jednotliv\u00fdch druh\u016f, nahl\u00e9dn\u011bte do m\u00e9ho pr\u016fvodce asijsk\u00fdmi nudlemi. \n\n\n\nSiln\u011bj\u0161\u00ed nudle udon va\u0159en\u00e9 p\u0159\u00edmo ve v\u00fdvaru s misem: to je miso nikomi udon z Nagoji\n\n\n\nSma\u017een\u00e9 tofu: Ve v\u011bt\u0161in\u011b recept\u016f se mu \u0159\u00edk\u00e1 \u201eaburaage\u201c. Jsou to kapsi\u010dky ze sma\u017een\u00e9ho tofu p\u0159ipraven\u00e9 k pou\u017eit\u00ed, ale je skoro jednodu\u0161\u0161\u00ed si je vyrobit doma, proto\u017ee aburaage se v\u011bt\u0161inou obt\u00ed\u017en\u011b sh\u00e1n\u00ed. Nen\u00ed to \u017e\u00e1dn\u00e1 v\u011bda, k ochucen\u00ed sta\u010d\u00ed sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, mirin, sak\u00e9 a cukr. V\u0161e v\u00e1m podrobn\u011b pop\u00ed\u0161u v receptu. \n\n\n\nKamaboko: Nen\u00ed povinn\u00e9, ale jde o dal\u0161\u00ed oblohu podobnou surimi, kter\u00e1 pat\u0159\u00ed do tradi\u010dn\u00edho kitsune udon. Obvykle se pou\u017e\u00edv\u00e1 kamaboko typu \u201enarutomaki\u201c,\u00a0kter\u00e9 je na pohled hez\u010d\u00ed. \n\n\n\n\n\n\tAutentick\u00e9 kitsune udon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g nudl\u00ed udon (p\u0159edva\u0159en\u00fdch)Z\u00e1klad pol\u00e9vky2.5 l\u017e\u00edce mirinu2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 s\u00e1\u010dek dashi (v pr\u00e1\u0161ku (nebo dom\u00e1c\u00edho v\u00fdvaru ve stejn\u00e9m mno\u017estv\u00ed jako voda uveden\u00e1 n\u00ed\u017ee))1 \u0161petka soli600 ml vodyOchucen\u00e9 sma\u017een\u00e9 tofu3 tenk\u00e9 pl\u00e1tky sma\u017een\u00e9ho tofuNa ochucen\u00ed sma\u017een\u00e9ho tofu150 ml vody1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1.5 l\u017e\u00edce mirinu1.5 l\u017e\u00edce sak\u00e91 l\u017ei\u010dka cukruNa ozdoben\u00ed (voliteln\u00e9)Narutomaki (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)jarn\u00ed cibulky (nasekan\u00e9)\t\n\t\n\t\tZ\u00e1klad pol\u00e9vkyDo hrnce nalijte vodu a p\u0159idejte dashi v pr\u00e1\u0161ku. P\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte plamen a nechte 4 minuty louhovat.P\u0159idejte s\u016fl, s\u00f3jovou om\u00e1\u010dku a mirin.Znovu p\u0159ive\u010fte k varu a pot\u00e9 odstavte. Ochutnejte a podle pot\u0159eby dosolte.P\u0159edva\u0159en\u00e9 nudle udon uva\u0159te podle n\u00e1vodu na obaluUva\u0159en\u00e9 nudle propl\u00e1chn\u011bte pod tekouc\u00ed vodou a nechte okapat. Dejte je do pol\u00e9vkov\u00e9 misky.Ochucen\u00e9 sma\u017een\u00e9 tofuZe sma\u017een\u00e9ho tofu vyma\u010dkejte p\u0159ebyte\u010dn\u00fd olej pomoc\u00ed pap\u00edrov\u00fdch ut\u011brek. Do hrnce vlo\u017ete sma\u017een\u00e9 tofu a suroviny na ochucen\u00ed.Nechte zvolna va\u0159it na m\u00edrn\u00e9m ohni, dokud se v\u0161echna tekutina neodpa\u0159\u00ed.Dokon\u010den\u00edNudle udon zalijte horkou pol\u00e9vkou . Navrch p\u0159idejte ochucen\u00e9 sma\u017een\u00e9 tofu a ozdobte narutomaki a jarn\u00ed cibulkou\t\n\t\n\t\t Pokud si ochucen\u00e9 sma\u017een\u00e9 tofu p\u0159iprav\u00edte p\u0159edem, budete m\u00edt tento recept hotov\u00fd za pouh\u00fdch 10 minut\n Dashi v s\u00e1\u010dc\u00edch i granulovan\u00e9 dashi \u010dasto obsahuj\u00ed s\u016fl. Mno\u017estv\u00ed p\u0159idan\u00e9 soli proto podle pot\u0159eby upravte\nPokud se stravujete rostlinn\u011b, pou\u017eijte dashi z \u0159asy kombu nebo ze su\u0161en\u00fdch hub shiitake.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198839","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=198839"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198839\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16078"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}