{"id":198987,"title":"Bukkake udon, studen\u00e9 japonsk\u00e9 nudle","modified":"2026-10-31T17:48:22+01:00","plain":"Dom\u00e1c\u00ed udon pod\u00e1van\u00e9 zastudena, p\u0159elit\u00e9 koncentrovanou om\u00e1\u010dkou tsuyu s dashi z niboshi, se strouhanou \u0159edkv\u00ed daikon, z\u00e1zvorem a kl\u00ednky citronu.\n\n\n\nJe dusno, v kuchyni u\u017e je p\u0159\u00edli\u0161 horko a p\u0159edstava misky kou\u0159\u00edc\u00ed pol\u00e9vky v\u00e1s v\u016fbec nel\u00e1k\u00e1. Nudle pr\u00e1v\u011b vyta\u017een\u00e9 z ledov\u00e9 vody jsou pevn\u00e9 na skus a sta\u010d\u00ed je p\u0159el\u00edt trochou siln\u00e9 om\u00e1\u010dky tsuyu. \n\n\n\nStrouhan\u00fd daikon osv\u011b\u017e\u00ed, z\u00e1zvor p\u0159\u00edjemn\u011b \u0161t\u00edpne a citron na posledn\u00ed chv\u00edli v\u0161echny chut\u011b probud\u00ed. Rychle prom\u00edch\u00e1te, rychle sn\u00edte a miska je pr\u00e1zdn\u00e1, ne\u017e se stihnete po\u0159\u00e1dn\u011b usadit.\n\n\n\nZ podobn\u011b vychlazen\u00fdch j\u00eddel stoj\u00ed za vyzkou\u0161en\u00ed oroshi soba\n\n\n\nCo je bukkake udon?\n\n\n\nMisku tvo\u0159\u00ed t\u0159i slo\u017eky. Nejprve siln\u00e9 p\u0161eni\u010dn\u00e9 nudle udon s typick\u00fdm koshi, pevnost\u00ed a pru\u017enost\u00ed, kterou si zachov\u00e1vaj\u00ed a\u017e do st\u0159edu. Pak koncentrovan\u00e1 om\u00e1\u010dka tsuyu, kter\u00e1 nudle obal\u00ed, ani\u017e by v n\u00ed plavaly: v Kura\u0161iki se pou\u017e\u00edv\u00e1 vyzr\u00e1l\u00e9 kaeshi ze s\u00f3jov\u00e9 om\u00e1\u010dky, cukru a mirinu, na\u0159ed\u011bn\u00e9 v\u00fdvarem dashi z kombu, bonita a su\u0161en\u00fdch hub shiitake, v Kagaw\u011b sv\u011btlej\u0161\u00ed dashi s p\u0159evl\u00e1daj\u00edc\u00ed chut\u00ed iriko. \n\n\n\nNakonec p\u0159ich\u00e1zej\u00ed yakumi, jarn\u00ed cibulka, strouhan\u00fd daikon, z\u00e1zvor nebo wasabi, nori, tenkasu a n\u011bkdy tak\u00e9 syrov\u00e9 k\u0159epel\u010d\u00ed vejce v misk\u00e1ch ve stylu Kura\u0161iki.\n\n\n\nM\u00e1te chu\u0165 na teplou a jemnou verzi? Pr\u00e1v\u011b pro v\u00e1s je tu kitsune udon\n\n\n\nN\u00e1zev poch\u00e1z\u00ed ze slovesa bukkakeru, nal\u00edt nebo pol\u00edt. V Japonsku jde o zcela b\u011b\u017en\u00e9 kucha\u0159sk\u00e9 slovo, kter\u00e9 se pou\u017e\u00edvalo d\u00e1vno p\u0159edt\u00edm, ne\u017e mu pr\u016fmysl film\u016f pro dosp\u011bl\u00e9 koncem 90. let p\u0159i\u0159adil jin\u00fd v\u00fdznam. Kv\u016fli n\u011bmu n\u011bkter\u00e9 restaurace v zahrani\u010d\u00ed uv\u00e1d\u011bj\u00ed pokrm na j\u00eddeln\u00edm l\u00edstku jako \u201eB.K. Udon\u201c. \n\n\n\nTento pokrm se nej\u00ed jako pol\u00e9vka. Nen\u00ed u n\u011bj zvl\u00e1\u0161tn\u00ed misti\u010dka na nam\u00e1\u010den\u00ed jako u zaru udon, bl\u00edzk\u00e9ho p\u0159\u00edbuzn\u00e9ho zaru soba, a nudle neplavou ve v\u00fdvaru jako v kake udon nebo kitsune udon: na ji\u017e naserv\u00edrovan\u00e9 nudle se nalije mal\u00e1 nab\u011bra\u010dka v\u00fdrazn\u00e9 om\u00e1\u010dky tsuyu a v\u0161e se zprudka prom\u00edch\u00e1.\n\n\n\nSt\u016fl na mahjong v Kura\u0161iki, poledn\u00ed pauza v Kagaw\u011b\n\n\n\nP\u0159\u00edb\u011bh z Kura\u0161iki v prefektu\u0159e Okajama za\u010d\u00edn\u00e1 v 60. letech u hr\u00e1\u010d\u016f mahjongu, kte\u0159\u00ed se necht\u011bli zdr\u017eovat s misti\u010dkou na nam\u00e1\u010den\u00ed. Studen\u00e9 udon putovaly do misky, om\u00e1\u010dka se nalila p\u0159\u00edmo na n\u011b a z tohoto zlep\u0161ov\u00e1ku se stala m\u00edstn\u00ed specialita. \n\n\n\nPodnik Furuichi, otev\u0159en\u00fd v roce 1948, si v roce 1993 zaregistroval ochrannou zn\u00e1mku \u201eBukkake Udon\u201c. Jeho om\u00e1\u010dka je tmav\u00e1 a sladk\u00e1, podobn\u00e1 tsuyu k nudl\u00edm soba, s vyzr\u00e1l\u00fdm kaeshi vm\u00edchan\u00fdm do dashi z kombu, bonita a su\u0161en\u00fdch hub shiitake. Studen\u00e9 misky dopl\u0148uje syrov\u00e9 k\u0159epel\u010d\u00ed vejce, tenkasu, jarn\u00ed cibulka, kizami nori a wasabi.\n\n\n\nV Zenc\u00fad\u017ei v prefektu\u0159e Kagawa je p\u0159\u00edb\u011bh jin\u00fd. Podnik Yamashita Udon, otev\u0159en\u00fd v roce 1981, pod\u00e1val zam\u011bstnanc\u016fm misky makanai p\u0159elit\u00e9 koncentrovan\u00fdm dashi z iriko, su\u0161en\u00fdch sardinek. \n\n\n\nZ\u00e1kazn\u00edci si vy\u017e\u00e1dali tot\u00e9\u017e a tento zp\u016fsob pod\u00e1v\u00e1n\u00ed udon se roz\u0161\u00ed\u0159il. Sanuki bukkake si z n\u011bj zachovalo st\u0159\u00eddmost, sv\u011btl\u00fd v\u00fdvar s mo\u0159skou chut\u00ed, velmi pevn\u00e9 nudle, strouhan\u00fd z\u00e1zvor a p\u00e1r kapek citronu vyma\u010dkan\u00fdch v polovin\u011b j\u00eddla.\n\n\n\nZ\u00e1klad v\u0161ech t\u011bchto om\u00e1\u010dek: dom\u00e1c\u00ed mentsuyu\n\n\n\nOb\u011b verze maj\u00ed sv\u00e9 opodstatn\u011bn\u00ed, ka\u017ed\u00e1 ve sv\u00e9m regionu. Kura\u0161iki s\u00e1z\u00ed na tmav\u0161\u00ed a slad\u0161\u00ed om\u00e1\u010dku, jak\u00e1 se pod\u00e1v\u00e1 k nudl\u00edm soba. Kagawa z\u016fst\u00e1v\u00e1 u sv\u011btlej\u0161\u00edho v\u00fdvaru s mo\u0159skou chut\u00ed a v\u0161e stav\u00ed na pevnosti nudl\u00ed na skus, kter\u00e9 \u0161tamgasti n\u011bkdy \u0159\u00edkaj\u00ed goumen.\n\n\n\nHlavn\u00ed suroviny na bukkake udon\n\n\n\n\n\n\n\nV\u0161e za\u010d\u00edn\u00e1 u nudl\u00ed. Siln\u00e9 udon ve stylu sanuki, \u010derstv\u00e9, mra\u017een\u00e9 nebo dom\u00e1c\u00ed, si zachov\u00e1vaj\u00ed koshi, kter\u00e9 su\u0161en\u00e9 a ploch\u00e9 varianty t\u00e9m\u011b\u0159 nikdy nemaj\u00ed. \n\n\n\nZchlazen\u00ed v ledov\u00e9 vod\u011b po uva\u0159en\u00ed zpevn\u00ed jejich strukturu a vr\u00e1t\u00ed jim pru\u017enost. Pot\u00e9 p\u0159ich\u00e1z\u00ed tsuyu, ve stylu Kura\u0161iki s kaeshi ze s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu a cukru, jeho\u017e chu\u0165 zr\u00e1n\u00edm z\u00edsk\u00e1v\u00e1 na kulatosti a ztr\u00e1c\u00ed na slanosti.\n\n\n\nO zbytku rozhoduje dashi. Kombu, katsuobushi a su\u0161en\u00e9 shiitake vytv\u00e1\u0159ej\u00ed z\u00e1klad s hlubokou chut\u00ed umami a \u0159ed\u00ed kaeshi na intenzivn\u00ed om\u00e1\u010dku, kter\u00e1 nudle obal\u00ed, ale nezat\u00ed\u017e\u00ed. Kagawa vych\u00e1z\u00ed z iriko, \u010dasto dopln\u011bn\u00e9ho kombu a dochucen\u00e9ho sv\u011btlou s\u00f3jovou om\u00e1\u010dkou a trochou mirinu. Su\u0161en\u00e9 sardinky tu jednozna\u010dn\u011b dominuj\u00ed.\n\n\n\nPokud chcete z\u016fstat u studen\u00fdch nudl\u00ed, vyzkou\u0161ejte tak\u00e9 zaru soba\n\n\n\nObloha vyva\u017euje chut\u011b. Jarn\u00ed cibulka p\u0159in\u00e1\u0161\u00ed peprnou sv\u011b\u017eest, strouhan\u00fd daikon \u0161\u0165avnatost, kter\u00e1 tlum\u00ed slanost a sladkost, z\u00e1zvor se hod\u00ed k misk\u00e1m s iriko a wasabi ke studen\u00fdm misk\u00e1m z Kura\u0161iki. \n\n\n\nCitron se vyma\u010dk\u00e1v\u00e1 v pr\u016fb\u011bhu j\u00eddla, tenkasu nejprve k\u0159upe a pak nas\u00e1kne om\u00e1\u010dkou, kizami nori dod\u00e1v\u00e1 v\u016fni opra\u017een\u00e9 \u0159asy nori. Syrov\u00e9 k\u0159epel\u010d\u00ed vejce dod\u00e1 om\u00e1\u010dce ve stylu Kura\u0161iki hedv\u00e1bnou jemnost, pokud je ov\u0161em bezpe\u010dn\u00e9 ke konzumaci, jinak poslou\u017e\u00ed pasterovan\u00e9 vejce, zat\u00edmco velk\u00fd slepi\u010d\u00ed \u017eloutek naru\u0161\u00ed rovnov\u00e1hu cel\u00e9 misky. Ve st\u00e1nc\u00edch se sanuki udon dopl\u0148uje j\u00eddlo kousek tempury, oden nebo sma\u017een\u00e9 tofu.\n\n\n\n\n\n\tAutentick\u00e9 bukkake udon - studen\u00e9 japonsk\u00e9 nudle\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto na udon400 g p\u0161eni\u010dn\u00e9 mouky T65175 ml vody25 g solimouka (na podsyp\u00e1n\u00ed, podle pot\u0159eby)Dom\u00e1c\u00ed b\u00edl\u00e9 dashi (shirodashi)30 g mal\u00fdch su\u0161en\u00fdch sardinek (niboshi) (vykuchan\u00fdch)1 kus \u0159asy kombu (o stran\u011b p\u0159ibli\u017en\u011b 5 cm)10 g vlo\u010dek z bonita (katsuobushi)1 L vodyKoncentrovan\u00e1 om\u00e1\u010dka bukkake (tsuyu)400 ml b\u00edl\u00e9ho dashi (shirodashi)30 ml mirinu12 g cukru80 ml s\u00f3jov\u00e9 om\u00e1\u010dky5 g vlo\u010dek z bonita (katsuobushi)P\u0159\u00edsady na dochucen\u00ed (yakumi)daikon (nastrouhan\u00fd, podle chuti)z\u00e1zvor (nastrouhan\u00fd, podle chuti)tenk\u00e1 jarn\u00ed cibulka (najemno nakr\u00e1jen\u00e1, podle chuti)m\u011bs\u00ed\u010dky citronu (podle chuti)300 ml om\u00e1\u010dky bukkake (p\u0159ibli\u017en\u011b, k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tB\u00edl\u00e9 dashi (shirodashi)Su\u0161en\u00e9 sardinky vykuch ejte.Sardinky a kombu namo\u010dte do vody p\u0159ibli\u017en\u011b na 1 hodinu.Zah\u0159\u00edvejte na st\u0159edn\u00edm ohni a t\u011bsn\u011b p\u0159ed za\u010d\u00e1tkem varu kombu vyjm\u011bte.Jakmile v\u00fdvar za\u010dne v\u0159\u00edt, p\u0159idejte vlo\u010dky z bonita, seberte p\u011bnu a nechte na m\u00edrn\u00e9m ohni zvolna va\u0159it 10 a\u017e 15 minut.Dashi p\u0159ece\u010fte a odlo\u017ete stranou.Om\u00e1\u010dka bukkake (tsuyu)Zah\u0159ejte b\u00edl\u00e9 dashi.Jakmile za\u010dne v\u0159\u00edt, p\u0159idejte mirin a cukr a m\u00edchejte, dokud se cukr nerozpust\u00ed.P\u0159idejte s\u00f3jovou om\u00e1\u010dku a vlo\u010dky z bonita, vypn\u011bte plot\u00fdnku a nechte vychladnout.Om\u00e1\u010dku p\u0159ece\u010fte a odlo\u017ete stranou.T\u011bsto na udonRozpus\u0165te s\u016fl ve vod\u011b.Slanou vodu nalijte najednou na mouku ve velk\u00e9 m\u00edse a prom\u00edch\u00e1vejte kone\u010dky prst\u016f (1 minutu), pot\u00e9 pokra\u010dujte 8 a\u017e 9 minut, dokud nevzniknou zaoblen\u00e9 hrudky.T\u011bsto spojte v s\u00e1\u010dku, zplo\u0161t\u011bte a pot\u00e9 opakovan\u011b pro\u0161lap\u00e1vejte\/p\u0159ekl\u00e1dejte\/rozvalujte, aby bylo hladk\u00e9 (3 s\u00e9rie po p\u0159ibli\u017en\u011b 1 minut\u011b), p\u0159itom vytvarujte nejprve obd\u00e9ln\u00edk a pot\u00e9 \u010dtverec; zakula\u0165te a s\u00e1\u010dek uzav\u0159ete.Nechte odpo\u010d\u00edvat 5 a\u017e 10 minut a pot\u00e9 znovu zplo\u0161t\u011bte.Na pomou\u010den\u00e9 pracovn\u00ed plo\u0161e t\u011bsto postupn\u011b roztahujte a ot\u00e1\u010dejte, pot\u00e9 je v\u00e1le\u010dkem vyv\u00e1lejte na tlou\u0161\u0165ku p\u0159ibli\u017en\u011b 3 mm; d\u016fkladn\u011b pomou\u010dete, slo\u017ete jako harmoniku a nakr\u00e1jejte na prou\u017eky \u0161irok\u00e9 3 mm; rozlo\u017ete je a set\u0159este p\u0159ebyte\u010dnou mouku.Va\u0159en\u00ed a pod\u00e1v\u00e1n\u00edP\u0159ive\u010fte k varu velk\u00e9 mno\u017estv\u00ed vody, vlo\u017ete nudle a odd\u011blte je od sebe, pot\u00e9 va\u0159te prudk\u00fdm varem p\u0159ibli\u017en\u011b 13 minut.Nudle propl\u00e1chn\u011bte pod tekouc\u00ed vodou, abyste odstranili slizk\u00fd povlak, zchla\u010fte je a nechte dob\u0159e okapat.Nudle rozd\u011blte do misek, p\u0159idejte p\u0159\u00edsady na dochucen\u00ed a p\u0159elijte trochou om\u00e1\u010dky bukkake (nepod\u00e1vejte jako pol\u00e9vku).\t\n\t\n\t\t\nOm\u00e1\u010dka bukkake je koncentrovan\u00e1: p\u0159il\u00e9vejte ji po tro\u0161k\u00e1ch a mno\u017estv\u00ed upravte podle chuti.\nAbyste u\u0161et\u0159ili \u010das, m\u016f\u017eete dashi i om\u00e1\u010dku p\u0159ipravit p\u0159edem a uchovat v chladu.\nP\u0159i rozvalov\u00e1n\u00ed a p\u0159ekl\u00e1d\u00e1n\u00ed t\u011bsto vydatn\u011b podsyp\u00e1vejte moukou, aby se nelepilo.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198987","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=198987"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198987\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/169560"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}