{"id":199168,"title":"Japonsk\u00fd \u0161pen\u00e1t se sezamem h\u014drens\u014d gomaae","modified":"2026-10-31T17:51:07+01:00","plain":"Blan\u0161\u00edrovan\u00fd \u0161pen\u00e1t obalen\u00fd sladkoslanou om\u00e1\u010dkou z drcen\u00e9ho b\u00edl\u00e9ho sezamu s l\u00edskoo\u0159\u00ed\u0161kovou v\u016fn\u00ed.\n\n\n\nMal\u00e1 misti\u010dka leskl\u00e9ho, sotva vla\u017en\u00e9ho \u0161pen\u00e1tu a u\u017e se do pop\u0159ed\u00ed dost\u00e1v\u00e1 sezam. Om\u00e1\u010dka z drcen\u00e9ho b\u00edl\u00e9ho sezamu obaluje ka\u017ed\u00fd l\u00edstek, je jemn\u00e1, lehce nasl\u00e1dl\u00e1, s t\u00f3ny pra\u017een\u00fdch l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f, kter\u00e9 l\u00e1kaj\u00ed k dal\u0161\u00edmu soustu. \n\n\n\n\u0160pen\u00e1t si zachov\u00e1v\u00e1 svou sv\u011b\u017e\u00ed zeleninovou chu\u0165 i pevnost, om\u00e1\u010dka nest\u00e9k\u00e1 na dno misky. A\u017e do prvn\u00edho sousta ho pova\u017eujete za oby\u010dejnou zeleninovou p\u0159\u00edlohu.\n\n\n\nDal\u0161\u00ed drobn\u00fd studen\u00fd pokrm v duchu jednoduchosti: hiyayakko, dob\u0159e vychlazen\u00e9 tofu jen lehce dochucen\u00e9.\n\n\n\nCo je h\u014drens\u014d gomaae?\n\n\n\nH\u014drens\u014d gomaae je blan\u0161\u00edrovan\u00fd \u0161pen\u00e1t obalen\u00fd om\u00e1\u010dkou z b\u00edl\u00e9ho sezamu, dochucenou s\u00f3jovou om\u00e1\u010dkou, cukrem, sak\u00e9 a v\u00fdvarem dashi. Hlavn\u00ed slovo m\u00e1 sezam a om\u00e1\u010dky je jen mal\u00e9 mno\u017estv\u00ed: dr\u017e\u00ed na listech, m\u00edsto aby z\u016fst\u00e1vala na dn\u011b misky. \n\n\n\nPokrm pat\u0159\u00ed do \u0161irok\u00e9 japonsk\u00e9 rodiny ochucen\u00e9 zeleniny, kter\u00e1 se nejprve uva\u0159\u00ed, d\u016fkladn\u011b vyma\u010dk\u00e1 a teprve t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm prom\u00edch\u00e1 s ochucovac\u00ed sm\u011bs\u00ed.\n\n\n\nPodobnou drobnou p\u0159\u00edlohou k r\u00fd\u017ei je i tsukemono, japonsk\u00e1 zelenina nakl\u00e1dan\u00e1 ve slan\u00e9m n\u00e1levu.\n\n\n\nKl\u00ed\u010dov\u00fd krok se naz\u00fdv\u00e1 sh\u014dyu-arai. Po blan\u0161\u00edrov\u00e1n\u00ed a prvn\u00edm vyma\u010dk\u00e1n\u00ed se \u0161pen\u00e1t pokape trochou s\u00f3jov\u00e9 om\u00e1\u010dky a pak se vyma\u010dk\u00e1 podruh\u00e9. \n\n\n\nT\u00edm se ochut\u00ed a zbav\u00ed p\u0159ebyte\u010dn\u00e9 vody, tak\u017ee sezamovou om\u00e1\u010dku nez\u0159ed\u00ed. N\u00e1zev napov\u00ed zbytek: h\u014drens\u014d znamen\u00e1 \u0161pen\u00e1t a goma-ae \u201eprom\u00edchan\u00fd se sezamem\u201c.\n\n\n\nStejn\u00fd princip nam\u00e1\u010den\u00ed, tentokr\u00e1t s okrou: okra no ohitashi\n\n\n\nHlavn\u00ed suroviny na h\u014drens\u014d gomaae\n\n\n\n\n\n\n\nZ\u00e1kladem pokrmu je \u0161pen\u00e1t. Blan\u0161\u00edrujte ho jen nezbytn\u011b dlouho, zchla\u010fte ve studen\u00e9 vod\u011b a pak vyma\u010dkejte, aby om\u00e1\u010dka listy obalila, ani\u017e by se rozmo\u010dily. Trocha soli ve vod\u011b na blan\u0161\u00edrov\u00e1n\u00ed pom\u016f\u017ee zachovat zelenou barvu.\n\n\n\nSrdcem ochucen\u00ed jsou b\u00edl\u00e1 sezamov\u00e1 sem\u00ednka. Opra\u017ete je nasucho a je\u0161t\u011b vla\u017en\u00e1 je rozet\u0159ete v japonsk\u00e9m hmo\u017ed\u00ed\u0159i suribachi na hustou, lehce zrnitou pastu, kter\u00e1 ulp\u00edv\u00e1 na listech. S\u00f3jov\u00e1 om\u00e1\u010dka p\u0159ich\u00e1z\u00ed na \u0159adu dvakr\u00e1t: nejprve tro\u0161ka p\u0159i sh\u014dyu-arai, pak p\u0159\u00edmo do om\u00e1\u010dky, kter\u00e9 dod\u00e1v\u00e1 hlubokou chu\u0165 umami.\n\n\n\nCukr zjem\u0148uje slanost s\u00f3jov\u00e9 om\u00e1\u010dky a m\u00edrn\u00ed ho\u0159kost zeleniny. Sak\u00e9 dola\u010fuje vyv\u00e1\u017eenost chut\u00ed a dashi z\u0159ed\u00ed sezamovou pastu pr\u00e1v\u011b tolik, aby \u0161pen\u00e1t rovnom\u011brn\u011b obalila. \n\n\n\nNa co db\u00e1t p\u0159i p\u0159\u00edprav\u011b h\u014drens\u014d gomaae\n\n\n\n\u0160pen\u00e1t va\u0159te jen kr\u00e1tce, nejprve stonky a potom listy, a n\u00e1sledn\u011b ho zchla\u010fte ve studen\u00e9 vod\u011b, aby si zachoval barvu. D\u00e1l z\u00e1le\u017e\u00ed hlavn\u011b na d\u016fkladn\u00e9m vyma\u010dk\u00e1n\u00ed p\u0159ed i po sh\u014dyu-arai, aby nic ne\u0159edilo om\u00e1\u010dku. Tu p\u0159ipravte z opra\u017een\u00e9ho sezamu rozet\u0159en\u00e9ho je\u0161t\u011b za vla\u017ena a \u0161pen\u00e1t do n\u00ed vm\u00edchejte a\u017e na posledn\u00ed chv\u00edli, aby si zachoval svou strukturu.\n\n\n\nPro plnohodnotn\u00e9 j\u00eddlo pod\u00e1vejte vedle n\u011bj bohat\u011b napln\u011bnou misku gyudonu.\n\n\n\nNa stole m\u00e1 gomaae roli p\u0159\u00edlohy k pol\u00e9vce miso, onigiri nebo ku\u0159eti teriyaki. V \u010dist\u011b rostlinn\u00e9 verzi nahra\u010fte klasick\u00e9 dashi v\u00fdvarem dashi z \u0159asy kombu; v p\u0159\u00edpad\u011b pot\u0159eby pou\u017eijte m\u00edsto s\u00f3jov\u00e9 om\u00e1\u010dky bezlepkovou om\u00e1\u010dku tamari.\n\n\n\n\n\n\tH\u014drens\u014d gomaae - japonsk\u00fd \u0161pen\u00e1t se sezamem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g \u0161pen\u00e1tus\u016fl (do vody na blan\u0161\u00edrov\u00e1n\u00ed)s\u00f3jov\u00e1 om\u00e1\u010dka (trocha na \u0161pen\u00e1t (sh\u014dyu-arai))Sezamov\u00e1 om\u00e1\u010dka5 l\u017eic b\u00edl\u00fdch sezamov\u00fdch sem\u00ednek1 l\u017e\u00edce cukru (o n\u011bco m\u00e9n\u011b)1.5 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (japonsk\u00e9 (typu Kikkoman))1 l\u017ei\u010dka sak\u00e91 l\u017e\u00edce dashi\t\n\t\n\t\tP\u0159\u00edprava \u0161pen\u00e1tuVe velk\u00e9m hrnci p\u0159ive\u010fte osolenou vodu k varu.Spodn\u00ed konce stonk\u016f \u0161pen\u00e1tu na\u0159\u00edzn\u011bte do k\u0159\u00ed\u017ee.Do vrouc\u00ed vody pono\u0159te nejprve stonky, potom listy.Blan\u0161\u00edrujte, dokud \u0161pen\u00e1t nen\u00ed pr\u00e1v\u011b uva\u0159en\u00fd, a pot\u00e9 ho ihned zchla\u010fte ve studen\u00e9 vod\u011b.Vyma\u010dkejte p\u0159ebyte\u010dnou vodu.Pokapejte trochou s\u00f3jov\u00e9 om\u00e1\u010dky a znovu vyma\u010dkejte (sh\u014dyu-arai).\u0160pen\u00e1t nakr\u00e1jejte na kousky dlouh\u00e9 p\u0159ibli\u017en\u011b 3 cm.Sezamov\u00e1 om\u00e1\u010dkaSezamov\u00e1 sem\u00ednka opra\u017ete nasucho na p\u00e1nvi, abyste je zbavili vlhkosti, a je\u0161t\u011b tepl\u00e1 je p\u0159esypte do zcela such\u00e9ho hmo\u017ed\u00ed\u0159e (suribachi).Sezamov\u00e1 sem\u00ednka d\u016fkladn\u011b rozdr\u0165te.P\u0159idejte cukr, s\u00f3jovou om\u00e1\u010dku, sak\u00e9 a dashi a prom\u00edchejte na om\u00e1\u010dku.Dokon\u010den\u00edT\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm prom\u00edchejte \u0161pen\u00e1t se sezamovou om\u00e1\u010dkou.\t\n\t\n\t\t\nOsolen\u00e1 voda p\u0159i va\u0159en\u00ed pom\u00e1h\u00e1 zachovat kr\u00e1sn\u011b zelenou barvu \u0161pen\u00e1tu.\nNa\u0159\u00edznut\u00edm stonk\u016f do k\u0159\u00ed\u017ee a jejich pono\u0159en\u00edm do vody p\u0159ed listy zajist\u00edte rovnom\u011brn\u00e9 uva\u0159en\u00ed; okam\u017eit\u00e9 zchlazen\u00ed ve studen\u00e9 vod\u011b zachov\u00e1 jejich barvu.\nSh\u014dyu-arai (pokap\u00e1n\u00ed blan\u0161\u00edrovan\u00e9ho \u0161pen\u00e1tu trochou s\u00f3jov\u00e9 om\u00e1\u010dky a n\u00e1sledn\u00e9 vyma\u010dk\u00e1n\u00ed) \u0161pen\u00e1t dochut\u00ed a z\u00e1rove\u0148 odstran\u00ed p\u0159ebyte\u010dnou vodu, tak\u017ee se sezamov\u00e1 om\u00e1\u010dka nez\u0159ed\u00ed.\nStejn\u011b jako u mnoha jin\u00fdch druh\u016f zeleniny ochucen\u00fdch po japonsku prom\u00edchejte \u0161pen\u00e1t s om\u00e1\u010dkou a\u017e t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm, aby se neuvolnilo p\u0159\u00edli\u0161 mnoho vody.\n\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199168","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=199168"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/159357"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}