{"id":199008,"title":"Maguro zuke don, japonsk\u00e9 donburi s tu\u0148\u00e1kem","modified":"2026-10-31T17:48:55+01:00","plain":"Miska r\u00fd\u017ee s tu\u0148\u00e1kem marinovan\u00fdm v s\u00f3jov\u00e9 om\u00e1\u010dce, mirinu a sak\u00e9, ochucen\u00fdm z\u00e1zvorem a dopln\u011bn\u00fdm shisem, nori, \u017eloutkem a sezamem.\n\n\n\nTu\u0148\u00e1k vyta\u017een\u00fd z marin\u00e1dy vypad\u00e1 t\u00e9m\u011b\u0159 jako nalakovan\u00fd, m\u00e1 tmav\u011b \u010dervenou barvu a leskne se. Sta\u010d\u00ed ho polo\u017eit na je\u0161t\u011b vla\u017enou r\u00fd\u017ei, p\u0159idat \u0161petku nori, trochu \u010derstv\u00e9ho wasabi a miska je za p\u00e1r minut hotov\u00e1. \n\n\n\nPrvn\u00ed sousto m\u00e1 slanou, plnou chu\u0165, ryba je jemn\u00e1 a r\u00fd\u017ee pr\u00e1v\u011b tak nakysl\u00e1, aby v\u0161e propojila. Pokrm vznikl z pot\u0159eby uchovat rybu a stal se jednou z nejlep\u0161\u00edch r\u00fd\u017eov\u00fdch misek v Japonsku.\n\n\n\nPodobn\u011b se syrov\u00e1 ryba rozkl\u00e1d\u00e1 na octem ochucenou r\u00fd\u017ei i v chirashi\n\n\n\nCo je maguro zuke don?\n\n\n\nMaguro znamen\u00e1 tu\u0148\u00e1k, zuke namo\u010den\u00fd nebo marinovan\u00fd a don poch\u00e1z\u00ed ze slova donburi, miska r\u00fd\u017ee. Pou\u017e\u00edv\u00e1 se akami, libov\u00e1 \u010derven\u00e1 \u010d\u00e1st tu\u0148\u00e1ka, marinovan\u00e1 ve vychladl\u00e9m nikiri: dva d\u00edly s\u00f3jov\u00e9 om\u00e1\u010dky na jeden d\u00edl mirinu a jeden d\u00edl sak\u00e9. \n\n\n\nRyba se pokl\u00e1d\u00e1 na shari, octem ochucenou r\u00fd\u017ei na sushi, nikdy na horkou b\u00edlou r\u00fd\u017ei. T\u00edm se pokrm li\u0161\u00ed od maguro don, pod\u00e1van\u00e9ho s neochucen\u00fdm tu\u0148\u00e1kem, a od tekka don, v n\u011bm\u017e tu\u0148\u00e1k nen\u00ed marinovan\u00fd.\n\n\n\nHavajsk\u00e1 verze na vla\u017en\u00e9 b\u00edl\u00e9 r\u00fd\u017ei: poke bowl s marinovan\u00fdm tu\u0148\u00e1kem\n\n\n\nPe\u010dliv\u00ed kucha\u0159i za\u0159azuj\u00ed i yubiki, n\u011bkolikasekundov\u00e9 spa\u0159en\u00ed, p\u0159i n\u011bm\u017e se zat\u00e1hne povrch cel\u00e9ho kusu tu\u0148\u00e1ka. Odstran\u00ed povrchov\u00e9 pachy, zpevn\u00ed vn\u011bj\u0161\u00ed vrstvu masa a zpomal\u00ed vst\u0159eb\u00e1v\u00e1n\u00ed soli, tak\u017ee je ryba ochucen\u00e1, ale ne p\u0159esolen\u00e1. \n\n\n\nStejn\u011b d\u016fle\u017eit\u00e1 je r\u00fd\u017ee: podle tradice Edomae se pod\u00e1v\u00e1 p\u0159i teplot\u011b bl\u00edzk\u00e9 t\u011blesn\u00e9 teplot\u011b a \u010dasto se ochucuje octem akazu, \u010derven\u00fdm octem vyr\u00e1b\u011bn\u00fdm z kal\u016f po v\u00fdrob\u011b sak\u00e9.\n\n\n\nDal\u0161\u00ed r\u00fd\u017eov\u00e1 miska, kterou stoj\u00ed za to poznat, tentokr\u00e1t s masem: butadon s grilovan\u00fdm vep\u0159ov\u00fdm\n\n\n\nZrodil se z pot\u0159eby zachr\u00e1nit tu\u0148\u00e1ka v Edu\n\n\n\nPokrm poch\u00e1z\u00ed z Eda, dne\u0161n\u00edho Tokia, a vznikl kv\u016fli zcela konkr\u00e9tn\u00edmu probl\u00e9mu: jak uchovat rybu po\u017eivatelnou bez chlazen\u00ed. Pouli\u010dn\u00ed prodejci pot\u0159ebovali tu\u0148\u00e1ka, kter\u00fd byl zdravotn\u011b nez\u00e1vadn\u00fd, rychle se pod\u00e1val a dob\u0159e chutnal. Pr\u00e1v\u011b na tom stoj\u00ed p\u0159\u00edstup Edomae, ona pe\u010dliv\u00e1 p\u0159\u00edprava, kterou kucha\u0159i naz\u00fdvaj\u00ed shigoto a d\u00edky n\u00ed\u017e vzniklo na po\u010d\u00e1tku 19. stolet\u00ed pobl\u00ed\u017e mostu Rj\u00f3goku prvn\u00ed nigiri-zushi.\n\n\n\nTu\u0148\u00e1k takov\u00e9 zach\u00e1zen\u00ed pot\u0159eboval v\u00edce ne\u017e jin\u00e9 ryby. P\u0159ed zaveden\u00edm mra\u017een\u00ed rychle hn\u011bdl a jeho tu\u010dn\u00e9 \u010d\u00e1sti \u017elukly. \u0158adil se mezi gezakana, ryby druh\u00e9 jakosti, a n\u011bkte\u0159\u00ed mu \u0159\u00edkali neko-matagi, tedy ryba, kterou ko\u010dka p\u0159ekro\u010d\u00ed, ani\u017e by se zastavila.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka v\u0161echno zm\u011bnila. Kdy\u017e se v oblasti Kant\u00f3, kolem m\u011bst \u010c\u00f3\u0161i a Noda, roz\u0161\u00ed\u0159ila tmav\u00e1 om\u00e1\u010dka koikuchi, z\u00edskali kucha\u0159i v Edu levn\u00fd konzerva\u010dn\u00ed prost\u0159edek, slan\u00fd a pln\u00fd glutam\u00e1t\u016f. \n\n\n\nAkami na ni reaguje velmi dob\u0159e: om\u00e1\u010dka vyt\u00e1hne \u010d\u00e1st vody, zpevn\u00ed maso a dod\u00e1 mu hloubku chuti, zat\u00edmco tu\u010dn\u00e9 toro, dnes tolik vyhled\u00e1van\u00e9, se k t\u00e9to \u00faprav\u011b p\u0159\u00edli\u0161 nehodilo a tehdy st\u00e1lo mnohem m\u00e9n\u011b. Z prost\u0159edku ke konzervaci se stala chu\u0165, kterou vyhled\u00e1v\u00e1me pro ni samotnou.\n\n\n\nZbyla v\u00e1m r\u00fd\u017ee ochucen\u00e1 octem? Pus\u0165te se do maki sushi\n\n\n\nHlavn\u00ed suroviny na maguro zuke don\n\n\n\n\n\n\n\nZ\u00e1kladn\u00ed volbou je akami z tu\u0148\u00e1ka obecn\u00e9ho nebo \u017elutoploutv\u00e9ho, pevn\u00e9 libov\u00e9 maso, v n\u011bm\u017e ochucen\u00ed jasn\u011b vynikne. Pod rybou je shari, kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee ochucen\u00e1 octem a pot\u00e9 pozvolna zchlazen\u00e1, kter\u00e1 p\u0159in\u00e1\u0161\u00ed kyselost a p\u0159\u00edjemn\u00e9 vla\u017en\u00e9 teplo. B\u00edl\u00fd r\u00fd\u017eov\u00fd ocet dod\u00e1v\u00e1 \u010distou chu\u0165, akazu zase v\u00fdrazn\u011bj\u0161\u00ed karamelov\u00e9 a kvasnicov\u00e9 t\u00f3ny v duchu Edomae.\n\n\n\nMarin\u00e1da se skl\u00e1d\u00e1 ze t\u0159\u00ed surovin. S\u00f3jov\u00e1 om\u00e1\u010dka koikuchi dod\u00e1v\u00e1 s\u016fl, barvu a hlavn\u00ed pod\u00edl chuti umami. Mirin chu\u0165 zakulacuje a dod\u00e1v\u00e1 lesk. Sak\u00e9 zv\u00fdraz\u0148uje v\u016fn\u011b a tlum\u00ed ryb\u00ed t\u00f3ny, pokud se z n\u011bj alkohol odpa\u0159\u00ed je\u0161t\u011b p\u0159edt\u00edm, ne\u017e p\u0159ijde do styku s tu\u0148\u00e1kem.\n\n\n\nDal\u0161\u00ed marinovan\u00e1 ryba, tentokr\u00e1t tepeln\u011b upraven\u00e1: losos s misem\n\n\n\n\u010cerstv\u00e9 wasabi o\u017eiv\u00ed chu\u0165 tu\u0148\u00e1ka, ani\u017e by ji p\u0159ehlu\u0161ilo, a jemn\u011b nakr\u00e1jen\u00e9 nori p\u0159id\u00e1 mo\u0159skou chu\u0165 a lehk\u00e9 k\u0159upnut\u00ed. Sezam, jarn\u00ed cibulka nebo shiso jsou modern\u011bj\u0161\u00ed dopl\u0148ky, kter\u00e9 pokrm osv\u011b\u017e\u00ed, ale nejsou nutn\u00e9. Purist\u00e9 nech\u00e1vaj\u00ed misku bez zbyte\u010dn\u00fdch p\u0159\u00edkras.\n\n\n\n\n\n\tMaguro zuke don - Donburi s tu\u0148\u00e1kem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 g r\u00fd\u017ee100 g tu\u0148\u00e1ka v kvalit\u011b na sa\u0161imiMarin\u00e1da (A)1 l\u017e\u00edce mirinu1 l\u017e\u00edce sak\u00e92 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka z\u00e1zvoru (nastrouhan\u00e9ho)Na dokon\u010den\u00ednori (nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky, podle chuti)3 listy shiso1 \u017eloutekwasabi (podle chuti)b\u00edl\u00e1 sezamov\u00e1 sem\u00ednka (opra\u017een\u00e1, podle chuti)\t\n\t\n\t\tP\u0159\u00edprava oblohyZ list\u016f shiso odstra\u0148te \u0159ap\u00edky a listy nakr\u00e1jejte na tenk\u00e9 prou\u017eky.P\u0159\u00edprava marin\u00e1dyZah\u0159ejte mirin a sak\u00e9, aby se odpa\u0159il alkohol.Odstavte a nechte \u00fapln\u011b vychladnout.P\u0159idejte s\u00f3jovou om\u00e1\u010dku a z\u00e1zvor a prom\u00edchejte, aby vznikla marin\u00e1da.Marinov\u00e1n\u00ed tu\u0148\u00e1kaTu\u0148\u00e1ka a marin\u00e1du dejte do s\u00e1\u010dku do mrazni\u010dky a jemn\u011b promn\u011bte, aby se tu\u0148\u00e1k marin\u00e1dou rovnom\u011brn\u011b obalil.Dejte do lednice a nechte marinovat 20 minut.Sestaven\u00ed miskyR\u00fd\u017ei rozprost\u0159ete do misky.Na r\u00fd\u017ei rozlo\u017ete nori nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky a navrch naaran\u017eujte marinovan\u00e9ho tu\u0148\u00e1ka.P\u0159idejte shiso, \u017eloutek a wasabi a posypte sezamov\u00fdmi sem\u00ednky.\t\n\t\n\t\t\nMarinov\u00e1n\u00ed v lednici trv\u00e1 20 minut (nen\u00ed zahrnuto do vypo\u010d\u00edtan\u00e9ho celkov\u00e9ho \u010dasu).\nPro nejlep\u0161\u00ed v\u00fdsledek pou\u017eijte uva\u0159enou japonskou r\u00fd\u017ei, kterou nech\u00e1te m\u00edrn\u011b zchladnout.\n\n\t\n\t\n\t\tDonburiJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199008","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=199008"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199008\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/162357"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}