{"id":198891,"title":"Donkatsu, korejsk\u00fd obalovan\u00fd vep\u0159ov\u00fd \u0159\u00edzek","modified":"2026-10-31T17:46:10+01:00","plain":"Slavn\u00fd korejsk\u00fd vep\u0159ov\u00fd \u0159\u00edzek, tentokr\u00e1t v tradi\u010dn\u00ed korejsk\u00e9 podob\u011b! Pochoutka s jednodu\u0161e bo\u017eskou om\u00e1\u010dkou\n\n\n\nJako prvn\u00ed v\u00e1s zaujme velikost: zlatav\u00fd ov\u00e1l zab\u00edr\u00e1 cel\u00fd tal\u00ed\u0159. Pod no\u017eem krusta s lehk\u00fdm k\u0159upnut\u00edm povol\u00ed a hn\u011bd\u00e1 m\u00e1slov\u00e1 om\u00e1\u010dka st\u00e9k\u00e1 k nakrouhan\u00e9mu zel\u00ed a \u00fahledn\u00e9mu kope\u010dku r\u00fd\u017ee. \n\n\n\nMnoha Korejc\u016fm ka\u017ed\u00e9 sousto p\u0159ipomene ob\u011bdy na z\u00e1kladn\u00ed \u0161kole, zast\u00e1vky u d\u00e1lnice a narozeninov\u00e9 oslavy ve star\u00fdch soulsk\u00fdch restaurac\u00edch gyeongyangsik. Na rozd\u00edl od japonsk\u00e9ho tonkatsu, kter\u00e9 je dnes siln\u00e9, je klasick\u00e9 korejsk\u00e9 donkatsu tenk\u00e9, rozm\u011brn\u00e9 a bohat\u011b p\u0159elit\u00e9 om\u00e1\u010dkou: nezm\u011bn\u011bn\u00e1 vzpom\u00ednka na 70. l\u00e9ta, kter\u00e1 v b\u011b\u017en\u00e9 dom\u00e1c\u00ed kuchyni st\u00e1le p\u0159in\u00e1\u0161\u00ed stejn\u011b nostalgie a z\u016fst\u00e1v\u00e1 cenov\u011b dostupn\u00e1.\n\n\n\nP\u016fvod vep\u0159ov\u00e9ho donkatsu\n\n\n\nCestovn\u00ed pas donkatsu je pln\u00fd raz\u00edtek. Na konci 19. stolet\u00ed putuje v\u00edde\u0148sk\u00fd \u0159\u00edzek na v\u00fdchod a inspiruje japonsk\u00e9 kucha\u0159e, kte\u0159\u00ed sma\u017e\u00ed vep\u0159ov\u00e9 maso ve strouhance panko a pot\u00e9 ho p\u0159el\u00e9vaj\u00ed oslazenou worcesterskou om\u00e1\u010dkou. \n\n\n\nB\u011bhem japonsk\u00e9 okupace Koreje (1910-1945) se pokrm, tehdy naz\u00fdvan\u00fd tonkatsu, objevuje v prvn\u00edch kav\u00e1rn\u00e1ch yangsik, kde se z\u00e1padn\u00ed j\u00eddla pod\u00e1vaj\u00ed spolu s kr\u00e9mov\u00fdmi pol\u00e9vkami a db\u00e1 se na spr\u00e1vn\u00e9 stolov\u00e1n\u00ed s no\u017eem a vidli\u010dkou. Korejsk\u00e1 kucha\u0159ka z roku 1924 p\u0159in\u00e1\u0161\u00ed prvn\u00ed m\u00edstn\u00ed recept na \u0159\u00edzek, p\u0159ipraven\u00fd z tenk\u00fdch pl\u00e1tk\u016f hov\u011bz\u00edho nam\u00edsto vep\u0159ov\u00e9ho.\n\n\n\nStejn\u011b jako japonsk\u00e9 ku\u0159ec\u00ed katsu m\u016f\u017eete i donkatsu p\u0159ipravit z ku\u0159ec\u00edho masa\n\n\n\nPokrm skute\u010dn\u011b zdom\u00e1cn\u00ed v 60. a 70. letech, ve zlat\u00e9 \u00e9\u0159e restaurac\u00ed gyeongyangsik. Kucha\u0159i v nich rozklep\u00e1vaj\u00ed levnou vep\u0159ovou pe\u010deni tak, aby zakryla cel\u00fd tal\u00ed\u0159, nahrazuj\u00ed lahvovou om\u00e1\u010dku demi-glace ochucenou ke\u010dupem a hladov\u00fdm \u00fa\u0159edn\u00edk\u016fm pod\u00e1vaj\u00ed porce velikosti XL. V 90. letech se prost\u0159ednictv\u00edm m\u00f3dn\u00edch \u0159et\u011bzc\u016f vrac\u00ed siln\u00e9 japonsk\u00e9 tonkatsu; p\u016fvodn\u00ed korejsk\u00e1 verze, tenk\u00e1 a bohat\u011b zalit\u00e1 om\u00e1\u010dkou, v\u0161ak p\u0159etrv\u00e1v\u00e1 jako klasika retro restaurac\u00ed i jako j\u00eddlo, kter\u00e9 dokonale pohlad\u00ed po du\u0161i.\n\n\n\nZ \u010deho se skl\u00e1d\u00e1 prav\u00e9 donkatsu\n\n\n\nZ\u00e1kladem pokrmu je pl\u00e1tek vep\u0159ov\u00e9 pe\u010den\u011b siln\u00fd p\u0159ibli\u017en\u011b p\u016fl centimetru, rozklepan\u00fd na velikost tal\u00ed\u0159e, aby se propekl b\u011bhem n\u011bkolika minut a byl k\u0159upav\u00fd od kraje ke kraji. Sta\u010d\u00ed ho obalit jednou ve st\u0159edn\u011b hrub\u00e9 strouhance.\n\n\n\nPozvoln\u00e9 sma\u017een\u00ed p\u0159i 170 \u00b0C uzav\u0159e \u0161\u0165\u00e1vu uvnit\u0159; druh\u00e9 pono\u0159en\u00ed do oleje nen\u00ed nutn\u00e9, i kdy\u017e n\u011bkte\u0159\u00ed (jako j\u00e1) d\u00e1vaj\u00ed p\u0159ednost dvoj\u00edmu sma\u017een\u00ed pro co nejv\u011bt\u0161\u00ed k\u0159upavost. \n\n\n\nVlo\u017ete ho do sendvi\u010de ve stylu katsu sando\n\n\n\nKorejskou podobu skute\u010dn\u011b odli\u0161uje hn\u011bd\u00e1 om\u00e1\u010dka: j\u00ed\u0161ka roz\u0159ed\u011bn\u00e1 v\u00fdvarem, obohacen\u00e1 ke\u010dupem, worcesterskou om\u00e1\u010dkou a \u0161petkou cukru, kter\u00e1 z\u00edsk\u00e1 sametovou konzistenci a ulp\u00edv\u00e1 na l\u017e\u00edci. \n\n\n\n\u0158\u00edzek se pod\u00e1v\u00e1 vcelku, doprov\u00e1zen\u00fd horou zeln\u00e9ho sal\u00e1tu, kope\u010dkem r\u00fd\u017ee a \u010dtve\u0159ic\u00ed retro p\u0159\u00edloh z\u00e1padn\u00edho st\u0159ihu: makaronov\u00fdm nebo bramborov\u00fdm sal\u00e1tem, b\u00edl\u00fdmi fazolemi v raj\u010datov\u00e9 om\u00e1\u010dce, z\u00e1\u0159iv\u011b \u017elutou nakl\u00e1danou zeleninou (v oct\u011b) danmuji a podle podniku tak\u00e9 kim\u010di a syrovou zelenou chilli papri\u010dkou. N\u016f\u017e a vidli\u010dka jsou povinn\u00e9, h\u016flky voliteln\u00e9 a nostalgie zaru\u010den\u00e1.\n\n\n\nJak se v\u00e1m dom\u00e1c\u00ed donkatsu povede\n\n\n\nZ\u00e1kladn\u00ed z\u00e1sady\n\n\n\n\u00dasp\u011bch donkatsu stoj\u00ed sp\u00ed\u0161e na n\u011bkolika jednoduch\u00fdch z\u00e1sad\u00e1ch ne\u017e na slo\u017eit\u00e9 technice. Za\u010dn\u011bte vykost\u011bnou vep\u0159ovou pe\u010den\u00ed, kter\u00e1 je cenov\u011b dostupn\u00e1 a po rozklep\u00e1n\u00ed z\u016fstane k\u0159ehk\u00e1. Maso se rozklepe na velikost tal\u00ed\u0159e, lehce ochut\u00ed a v mnoha korejsk\u00fdch kuchyn\u00edch se kr\u00e1tce nam\u00e1\u010d\u00ed do ml\u00e9ka, aby vl\u00e1kna zm\u011bkla a zm\u00edrnil se p\u0159\u00edpadn\u00fd masov\u00fd pach.\n\n\n\nObalov\u00e1n\u00ed je minimalistick\u00e9: tenk\u00e1 vrstva mouky osu\u0161\u00ed povrch, roz\u0161lehan\u00e9 vejce zajist\u00ed p\u0159ilnavost a nakonec p\u0159ijde jedin\u00e1 vrstva st\u0159edn\u011b hrub\u00e9 strouhanky, pevn\u011b p\u0159itla\u010den\u00e1, aby se rovnom\u011brn\u011b osma\u017eila.\n\n\n\nSurovin nen\u00ed pot\u0159eba mnoho a v\u011bt\u0161inu z nich snadno se\u017eenete v supermarketu\n\n\n\nRetro tal\u00ed\u0159: p\u0159\u00edlohy a ritu\u00e1ly\n\n\n\nHlavn\u00edmu chodu \u010dasto p\u0159edch\u00e1z\u00ed miska hork\u00e9 kuku\u0159i\u010dn\u00e9 kr\u00e9mov\u00e9 pol\u00e9vky, p\u0159ipom\u00ednka doby, kdy restaurace slibovaly z\u00e1padn\u00ed eleganci za cenu krabi\u010dkov\u00e9ho ob\u011bda. Na t\u00e1cu k\u0159upou prou\u017eky zel\u00ed pod klikatou linkou ke\u010dupu a majon\u00e9zy, zat\u00edmco nasl\u00e1dl\u00e9 b\u00edl\u00e9 fazole a makaronov\u00fd sal\u00e1t s po\u0159\u00e1dnou d\u00e1vkou majon\u00e9zy dod\u00e1vaj\u00ed kouzlo j\u00eddelny. \n\n\n\nR\u00fd\u017ee se pod\u00e1v\u00e1 vytvarovan\u00e1 do \u00fahledn\u00e9 polokoule a jej\u00ed p\u00e1ra oros\u00ed kovov\u00fd tal\u00ed\u0159. Vedle n\u00ed neonov\u011b \u017elut\u00e9 danmuji \u0161t\u00edpe v nose octovou v\u016fn\u00ed, a pokud jste v motorestu, \u010dekaj\u00ed tu syrov\u00e9 zelen\u00e9 chilli papri\u010dky a trocha ssamjangu, kter\u00e9 vyv\u00e1\u017e\u00ed vydatnost j\u00eddla. Stolov\u00e1n\u00ed m\u00e1 b\u00fdt p\u0159\u00edjemn\u00e9 a neform\u00e1ln\u00ed: ukrojte kousek vep\u0159ov\u00e9ho, prot\u00e1hn\u011bte ho om\u00e1\u010dkou, pokra\u010dujte k\u0159upav\u00fdm zel\u00edm a pak osv\u011b\u017ete chu\u0165ov\u00e9 bu\u0148ky kouskem nakl\u00e1dan\u00e9 zeleniny nebo chilli papri\u010dkou. Ritu\u00e1l je stejn\u011b d\u016fle\u017eit\u00fd jako chu\u0165.\n\n\n\n\n\n\tAutentick\u00e9 vep\u0159ov\u00e9 donkatsu - Korejsk\u00e9 obalovan\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 vep\u0159ov\u00e9 panenky (ka\u017ed\u00e1 p\u0159ibli\u017en\u011b 200 g)2 vejce2 \u0161petky soli\u010dern\u00fd pep\u0159strouhanka pankomoukaolejOm\u00e1\u010dka2 l\u017e\u00edce cukru2 l\u017e\u00edce ke\u010dupu2 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky300 ml vodyJ\u00ed\u0161ka2 l\u017e\u00edce m\u00e1sla (nesolen\u00e9ho)2 l\u017e\u00edce mouky160 ml ml\u00e9kaP\u0159\u00edlohynastrouhan\u00e9 zel\u00ed\t\n\t\n\t\tP\u0159\u00edprava masaPali\u010dkou na maso nebo jin\u00fdm n\u00e1\u010din\u00edm d\u016fkladn\u011b rozklepejte vep\u0159ov\u00e9 panenky na tenk\u00e9, \u0161irok\u00e9 pl\u00e1tky.Do t\u0159\u00ed hlubok\u00fdch tal\u00ed\u0159\u016f p\u0159ipravte zvl\u00e1\u0161\u0165 roz\u0161lehan\u00e1 vejce, strouhanku panko a mouku.Maso obalte v mouce a p\u0159ebyte\u010dnou mouku lehce oklepejte.Maso obalte ve vejci.Maso obalte ve strouhance a lehce ji p\u0159itla\u010dte dlan\u00ed, aby dob\u0159e p\u0159ilnula.P\u0159\u00edprava om\u00e1\u010dkyV misce sm\u00edchejte cukr, ke\u010dup, \u00fast\u0159icovou om\u00e1\u010dku a vodu.V rendl\u00edku na st\u0159edn\u00edm ohni rozpus\u0165te m\u00e1slo.Do rozpu\u0161t\u011bn\u00e9ho m\u00e1sla p\u0159idejte mouku a op\u00e9kejte, dokud sm\u011bs lehce nezhn\u011bdne.Do rendl\u00edku p\u0159idejte sm\u011bs om\u00e1\u010dek.Dob\u0159e prom\u00edchejte a na st\u0159edn\u00edm ohni p\u0159ive\u010fte k varu.Jakmile om\u00e1\u010dka zhoustne, p\u0159idejte ml\u00e9ko a dob\u0159e prom\u00edchejte.Jakmile se ml\u00e9ko spoj\u00ed s om\u00e1\u010dkou, vypn\u011bte spor\u00e1k.Sma\u017een\u00edMaso sma\u017ete 1 minutu z ka\u017ed\u00e9 strany p\u0159i 180 stupn\u00edch CelsiaNechte 5 minut odpo\u010dinout.Znovu sma\u017ete 30 sekund z ka\u017ed\u00e9 strany.\t\n\t\n\t\tMno\u017estv\u00ed soli a pep\u0159e upravte podle chuti.\nPro tradi\u010dn\u00ed pod\u00e1v\u00e1n\u00ed serv\u00edrujte s r\u00fd\u017e\u00ed a zel\u00edm nakr\u00e1jen\u00fdm na tenk\u00e9 nudli\u010dky.\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198891","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=198891"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198891\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/32287"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}