{"id":198986,"title":"Katsudon po japonsku","modified":"2026-10-31T17:48:18+01:00","plain":"Pochutnejte si na katsudonu podle m\u00e9ho receptu: k\u0159upav\u00e9 vep\u0159ov\u00e9 na l\u016f\u017eku z r\u00fd\u017ee, dopln\u011bn\u00e9 cibul\u00ed, jemn\u00fdm vejcem a vynikaj\u00edc\u00ed om\u00e1\u010dkou. H\u0159ejiv\u00e9 japonsk\u00e9 j\u00eddlo, ide\u00e1ln\u00ed, kdy\u017e chcete rychle p\u0159ipravit n\u011bco pln\u00e9ho chuti.\n\n\n\nCo je katsudon?\n\n\n\nKatsudon je h\u0159ejiv\u00e9 japonsk\u00e9 j\u00eddlo, kter\u00e9 spojuje obalovanou a sma\u017eenou vep\u0159ovou kotletu (vep\u0159ov\u00e9 tonkatsu) s r\u00fd\u017e\u00ed. V\u0161e pokr\u00fdv\u00e1 sm\u011bs lehce roz\u0161lehan\u00fdch vajec, cibule a lahodn\u00e9 om\u00e1\u010dky. \n\n\n\nKatsu kari se p\u0159ipravuje na stejn\u00e9m principu jako katsudon\n\n\n\nN\u00e1zev \u201ekatsudon\u201c se skl\u00e1d\u00e1 ze slova \u201ekatsu\u201c, kter\u00e9 ozna\u010duje obalovan\u00e9 vep\u0159ov\u00e9, a \u201edon\u201c, zkr\u00e1ceniny slova donburi, tedy misky r\u00fd\u017ee s oblohou. Proto je zn\u00e1m\u00fd tak\u00e9 jako tonkatsu donburi. Toto j\u00eddlo dokonale spojuje k\u0159upavost, k\u0159ehkost a bohatou chu\u0165. Pat\u0159\u00ed k velk\u00fdm klasik\u00e1m japonsk\u00e9 kuchyn\u011b\n\n\n\nJe to mal\u00e1 pastva pro o\u010di\n\n\n\nTipy, aby se katsudon povedl\n\n\n\nV\u00fdb\u011br masa: Vyberte kvalitn\u00ed vep\u0159ov\u00e9 kotlety, ani p\u0159\u00edli\u0161 libov\u00e9, ani p\u0159\u00edli\u0161 tu\u010dn\u00e9, aby maso po tepeln\u00e9 \u00faprav\u011b z\u016fstalo k\u0159ehk\u00e9 a \u0161\u0165avnat\u00e9. Hov\u011bz\u00ed verze se jmenuje gyudon, nesma\u017een\u00e1 verze butadon… a sendvi\u010dov\u00e1 verze katsu sando, existuje i varianta s misem, miso katsu\n\n\n\nDokonal\u00e9 obalen\u00ed: Dbejte na to, aby panko (japonsk\u00e1 strouhanka) dob\u0159e p\u0159ilnulo k masu a tonkatsu bylo k\u0159upav\u00e9. Pro co nejlep\u0161\u00ed v\u00fdsledek na kvalit\u011b panka ne\u0161et\u0159ete. Mal\u00fd trik spo\u010d\u00edv\u00e1 v tom, \u017ee maso po obalen\u00ed ve strouhance lehce post\u0159\u00edk\u00e1te vodou. Mimochodem, m\u016f\u017eete si p\u0159ipravit i vep\u0159ov\u00e9 tonkatsu v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\n\n\nDal\u0161\u00edm \u00fa\u017easn\u011b chutn\u00fdm donburi je oyakodon podle m\u00e9ho receptu\n\n\n\nTepeln\u00e1 \u00faprava vejce: Roz\u0161lehan\u00e9 vejce nalit\u00e9 na pokrm nechte jen zlehka ztuhnout, aby si zachovalo jemnou konzistenci, kter\u00e1 propoj\u00ed v\u0161echny suroviny, ani\u017e by zast\u00ednila jejich chu\u0165.\n\n\n\nPod\u00e1vejte ihned: Abyste si naplno vychutnali rozmanit\u00e9 textury, pod\u00e1vejte katsudon hned po p\u0159\u00edprav\u011b, dokud je tonkatsu je\u0161t\u011b k\u0159upav\u00e9.\n\n\n\nHlavn\u00ed suroviny na katsudon\n\n\n\n\n\n\n\nPanko: Tato japonsk\u00e1 strouhanka dod\u00e1v\u00e1 tonkatsu jeho typickou k\u0159upavost.\n\n\n\nVejce: Roz\u0161lehan\u00e1 a zah\u0159\u00e1t\u00e1 jen tak, aby zlehka ztuhla, dod\u00e1vaj\u00ed pokrmu hedv\u00e1bn\u011b jemnou konzistenci.\n\n\n\nV\u00fdvar dashi: Tvo\u0159\u00ed z\u00e1klad om\u00e1\u010dky a je nezbytn\u00fd pro jej\u00ed chu\u0165 umami. Zde najdete m\u016fj recept na dom\u00e1c\u00ed dashi\n\n\n\nVep\u0159ov\u00e9 maso: Vyberte p\u011bkn\u011b prorostl\u00e9 vep\u0159ov\u00e9, m\u016f\u017eete ho tak\u00e9 nahradit ku\u0159ec\u00edm po vzoru ku\u0159ec\u00edho katsu\n\n\n\nDobr\u00fd v\u00fdvar dashi si m\u016f\u017eete doma p\u0159ipravit za deset minut\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: m\u016f\u017eete ji nahradit japonskou s\u00f3jovou om\u00e1\u010dkou tamari, pokrmu dod\u00e1v\u00e1 slanost a umami\n\n\n\nMirin: sladk\u00e9 japonsk\u00e9 dochucovadlo na b\u00e1zi sak\u00e9, kter\u00e9 je pro spr\u00e1vnou chu\u0165 pokrmu nepostradateln\u00e9\n\n\n\n\n\n\tAutentick\u00fd japonsk\u00fd katsudon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 vep\u0159ov\u00e9 kotlety (bez kosti, naklepan\u00e9 na tlou\u0161\u0165ku 1 cm)1 \u0161petka pep\u0159e1 \u0161petka soli1 l\u017e\u00edce mouky (na popr\u00e1\u0161en\u00ed)1 vejce100 g strouhanky pankoOlej na sma\u017een\u00ed120 ml v\u00fdvaru dashi (dom\u00e1c\u00edho nebo p\u0159ipraven\u00e9ho z pr\u00e1\u0161ku)2 l\u017ei\u010dky cukru1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017ei\u010dky mirinu2 vejce1 cibule nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky2 porce va\u0159en\u00e9 b\u00edl\u00e9 r\u00fd\u017ee1 jarn\u00ed cibulka nakr\u00e1jen\u00e1 najemno\t\n\t\n\t\tVep\u0159ov\u00e9 kotlety osolte, opep\u0159ete a lehce popra\u0161te moukou.V hlubok\u00e9m tal\u00ed\u0159i roz\u0161lehejte vejce. Do jin\u00e9 m\u011blk\u00e9 misky nasypte panko.Do litinov\u00e9 nebo jin\u00e9 p\u00e1nve nalijte tenkou rovnom\u011brnou vrstvu oleje a zah\u0159\u00edvejte na st\u0159edn\u00edm plameni. Olej je p\u0159ipraven\u00fd, kdy\u017e do n\u011bj vhod\u00edte drobek panka a ten za\u010dne sy\u010det.Vep\u0159ov\u00e9 maso namo\u010dte do vejce, aby se cel\u00e9 obalilo. Pot\u00e9 ho p\u0159endejte do panka a rovnom\u011brn\u011b p\u0159itla\u010dte, aby strouhanka dob\u0159e p\u0159ilnula.Vep\u0159ov\u00e9 kotlety opatrn\u011b vlo\u017ete do hork\u00e9ho oleje a sma\u017ete 5-6 minut z jedn\u00e9 strany dozlatova. Oto\u010dte a sma\u017ete z druh\u00e9 strany dal\u0161\u00edch 5-6 minut. Nechte okapat na tal\u00ed\u0159i vylo\u017een\u00e9m pap\u00edrovou ut\u011brkou.Zat\u00edmco maso odpo\u010d\u00edv\u00e1, dejte do mal\u00e9 misky v\u00fdvar, cukr, s\u00f3jovou om\u00e1\u010dku a mirin. V jin\u00e9 misce lehce roz\u0161lehejte 2 vejce.Do p\u00e1nve na st\u0159edn\u00edm plameni nalijte l\u017e\u00edci oleje a p\u0159idejte cibuli nakr\u00e1jenou na pl\u00e1tky. Restujte ji, dokud nezesklovat\u00ed a lehce nezkaramelizuje.Cibuli zalijte v\u00fdvarovou sm\u011bs\u00ed. Tonkatsu nakr\u00e1jejte na kousky a polo\u017ete na cibuli. Zalijte vejcem. Va\u0159te na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm plameni, dokud vejce pr\u00e1v\u011b neztuhne.Pod\u00e1vejte v misk\u00e1ch na r\u00fd\u017ei a ozdobte jarn\u00ed cibulkou.\t\n\t\n\t\tOlej je dostate\u010dn\u011b hork\u00fd, kdy\u017e do n\u011bj vhod\u00edte drobek panka a ten za\u010dne sy\u010det.\nAby strouhanka dob\u0159e dr\u017eela, pom\u016f\u017ee mal\u00fd trik: po obalen\u00ed ji lehce post\u0159\u00edkejte vodou\n\t\n\t\n\t\tDonburi, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198986","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=198986"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198986\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/12360"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}