{"id":199271,"title":"Okra ohitashi neboli okra po japonsku","modified":"2026-10-31T17:52:50+01:00","plain":"Blan\u0161\u00edrovan\u00e1 okra nalo\u017een\u00e1 za studena do \u010dir\u00e9ho v\u00fdvaru dashi, pod\u00e1van\u00e1 s trochou v\u00fdvaru a hoblinkami bonita.\n\n\n\nLetn\u00ed vedro se lep\u00ed na k\u016f\u017ei, chu\u0165 k j\u00eddlu se vytr\u00e1c\u00ed, a p\u0159esto je tahle miska studen\u00e9 okry po t\u0159ech soustech pr\u00e1zdn\u00e1. Nejprve uc\u00edt\u00edte ledov\u011b vychlazen\u00e9 dashi, slan\u00e9 tak akor\u00e1t, pak lusk povol\u00ed pod zuby a odhal\u00ed svou hedv\u00e1bnou konzistenci. \n\n\n\nHoblinky bonita se je\u0161t\u011b chv\u011bj\u00ed, kdy\u017e tal\u00ed\u0159 p\u0159istane na stole. Nic se tu zvolna nedusilo, v\u0161echno se jen nechalo odle\u017eet ve v\u00fdvaru, a pr\u00e1v\u011b to \u010dek\u00e1n\u00ed vytv\u00e1\u0159\u00ed v\u00fdslednou chu\u0165.\n\n\n\nNa stejn\u00fd letn\u00ed st\u016fl pat\u0159\u00ed i dob\u0159e vychlazen\u00e9 hiyayakko\n\n\n\nCo je okra no ohitashi?\n\n\n\nN\u00e1zev ohitashi, psan\u00fd \u304a\u6d78\u3057, poch\u00e1z\u00ed ze slovesa hitasu: pono\u0159it, namo\u010dit. Nejde ani tak o konkr\u00e9tn\u00ed pokrm jako sp\u00ed\u0161 o zp\u016fsob p\u0159\u00edpravy a jeho podstata spo\u010d\u00edv\u00e1 v \u010dase, kter\u00fd zelenina str\u00e1v\u00ed v tsuke-ji, ochucen\u00e9m v\u00fdvaru ur\u010den\u00e9m k nam\u00e1\u010den\u00ed. \n\n\n\nU okry se k\u0159ehk\u00e9 lusky blan\u0161\u00edruj\u00ed, zchlad\u00ed a pot\u00e9 pono\u0159\u00ed do dashi ochucen\u00e9ho usukuchi shoyu a mirinem. Pod\u00e1vaj\u00ed se v misce dob\u0159e vychlazen\u00e9, p\u0159elit\u00e9 n\u011bkolika l\u017e\u00edcemi \u010dir\u00e9ho v\u00fdvaru.\n\n\n\nPo dvou a\u017e t\u0159ech hodin\u00e1ch nam\u00e1\u010den\u00ed nebo po cel\u00e9 noci pronikne umami a\u017e do st\u0159edu zeleniny, m\u00edsto aby z\u016fstalo na povrchu. Usukuchi shoyu je sv\u011btlej\u0161\u00ed a slan\u011bj\u0161\u00ed ne\u017e koikuchi, b\u011b\u017en\u00e1 japonsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, a l\u00e9pe zachov\u00e1v\u00e1 zelenou barvu lusk\u016f. \n\n\n\nP\u0159i \u0161ikm\u00e9m nakr\u00e1jen\u00ed nebo nakr\u00e1jen\u00ed na kole\u010dka se uk\u00e1\u017ee z\u0159eteln\u00e1 hv\u011bzdi\u010dka, kterou dopln\u00ed katsuobushi a trocha z\u00e1zvoru. Uva\u0159en\u00e1 okra p\u0159elit\u00e1 s\u00f3jovou om\u00e1\u010dkou z\u016fst\u00e1v\u00e1 jen ochucenou zeleninou, tady v\u0161ak pokrm vznik\u00e1 pr\u00e1v\u011b d\u00edky odle\u017een\u00ed ve v\u00fdvaru.\n\n\n\nDal\u0161\u00ed zelenina pod\u00e1van\u00e1 za studena: h\u014drens\u014d gomaae\n\n\n\nNov\u011bj\u0161\u00ed zelenina, starobyl\u00e1 metoda\n\n\n\nTato technika poch\u00e1z\u00ed z japonsk\u00e9 kuchyn\u011b \u0161lechty v obdob\u00edch Nara a Heian a z kuchyn\u011b buddhistick\u00fdch chr\u00e1m\u016f: zelenina se pova\u0159\u00ed a pak pono\u0159\u00ed do ochucen\u00e9ho v\u00fdvaru, aby si zachovala barvu a pevnost. \n\n\n\nV chr\u00e1mech se v\u00fdvar p\u0159ipravoval bez ryb, z kombu a su\u0161en\u00fdch hub shiitake. V obdob\u00ed Edo se n\u00e1lev za\u010dal obohacovat nejprve o irizake a pozd\u011bji o s\u00f3jovou om\u00e1\u010dku.\n\n\n\nOkra poch\u00e1z\u00ed ze severov\u00fdchodn\u00ed Afriky, kde se v Egypt\u011b p\u011bstovala u\u017e ve 2. stolet\u00ed p\u0159. n. l. Do Japonska se dostala a\u017e mezi koncem obdob\u00ed Edo a za\u010d\u00e1tkem \u00e9ry Meid\u017ei, v polovin\u011b 19. stolet\u00ed. Tehdy se vysazovala sp\u00ed\u0161e pro kv\u011bty podobn\u00e9 ibi\u0161ku ne\u017e pro lusky. Jej\u00ed konzistence a rostlinn\u00e9 aroma dlouho br\u00e1nily tomu, aby si na\u0161la cestu na tal\u00ed\u0159.\n\n\n\nZlom nastal v polovin\u011b 20. stolet\u00ed. Voj\u00e1ci, kte\u0159\u00ed se vr\u00e1tili z jihov\u00fdchodn\u00ed Asie, si ji tam obl\u00edbili, po v\u00e1lce p\u0159i\u0161ly m\u00e9n\u011b vl\u00e1knit\u00e9 odr\u016fdy a zbytek za\u0159\u00eddila obliba sal\u00e1t\u016f v 60. letech. P\u011bstov\u00e1n\u00ed se roz\u0161\u00ed\u0159ilo v tepl\u00fdch oblastech, v K\u00f3\u010di a na Okinaw\u011b. \n\n\n\nSliz, kter\u00fd byl t\u00e9to zelenin\u011b dlouho vy\u010d\u00edt\u00e1n, se stal jej\u00ed p\u0159ednost\u00ed a okra se za\u0159adila mezi pokrmy, kter\u00e9 se jed\u00ed proti natsubate, letn\u00ed \u00fanav\u011b.\n\n\n\nStejn\u00e9 dashi v tepl\u00e9 podob\u011b: suimono s houbami matsutake\n\n\n\nHlavn\u00ed suroviny na okra no ohitashi\n\n\n\n\n\n\n\nHlavn\u00ed roli hraje \u010derstv\u00e1 okra. Klasick\u00e9 zelen\u00e9 lusky, pevn\u00e9 a p\u011btihrann\u00e9, dod\u00e1vaj\u00ed k\u0159upavost a na \u0159ezu maj\u00ed tvar hv\u011bzdy. Nejlep\u0161\u00ed jsou p\u011bkn\u011b napnut\u00e9, syt\u011b zbarven\u00e9 a s jemn\u00fdm chm\u00fd\u0159\u00edm, kter\u00e9 je na slupce je\u0161t\u011b vid\u011bt.\n\n\n\nHrub\u00e1 mo\u0159sk\u00e1 s\u016fl p\u0159ich\u00e1z\u00ed na \u0159adu p\u0159ed va\u0159en\u00edm. Lusky se j\u00ed promnou, co\u017e je postup zvan\u00fd itazuri. S\u016fl odstran\u00ed chloupky, kter\u00e9 p\u00edchaj\u00ed do jazyka, pom\u00e1h\u00e1 p\u0159i blan\u0161\u00edrov\u00e1n\u00ed zachovat chlorofyl a zeleninu u\u017e p\u0159edem ochut\u00ed. \n\n\n\nZ\u00e1klad pak tvo\u0159\u00ed dashi: awase dashi z kombu a katsuobushi spojuje dva zdroje umami, ani\u017e by zelenin\u011b ubralo na lehkosti, zat\u00edmco varianta shojin s kombu a su\u0161en\u00fdmi houbami shiitake d\u00e1v\u00e1 v\u00fdvar bez ryb se zemit\u011bj\u0161\u00ed chut\u00ed.\n\n\n\nJ\u00eddlo dopln\u00ed dob\u0159e vychlazen\u00e9 zaru soba\n\n\n\nUsukuchi shoyu dod\u00e1v\u00e1 slanost a s\u00f3jov\u00e9 aroma, p\u0159itom v\u00fdvar z\u016fst\u00e1v\u00e1 sv\u011btl\u00fd, hon-mirin zase p\u0159in\u00e1\u0161\u00ed sladkost a lesk. Dashi, s\u00f3jov\u00e1 om\u00e1\u010dka a mirin se kr\u00e1tce p\u0159ivedou k m\u00edrn\u00e9mu varu, takzvan\u00e9mu nikiri, aby se p\u0159ed zchlazen\u00edm odpa\u0159il alkohol. \n\n\n\n\n\n\tOkra no Ohitashi - Okra po japonsku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t20 plod\u016f okry (p\u0159ibli\u017en\u011b 200 g)Marin\u00e1da200 ml dashi1 l\u017e\u00edce sak\u00e91 l\u017e\u00edce mirinu0.5 l\u017ei\u010dky yuzu-kosho (voliteln\u011b)0.5 l\u017ei\u010dky soliNa itazuri1 l\u017ei\u010dka soli\t\n\t\n\t\tP\u0159\u00edprava marin\u00e1dyV mal\u00e9m rendl\u00edku sm\u00edchejte dashi, sak\u00e9, mirin a s\u016fl.Zah\u0159\u00edvejte na st\u0159edn\u00edm plameni a hned po dosa\u017een\u00ed varu vypn\u011bte spor\u00e1k a nechte vychladnout.Do vychladl\u00e9 marin\u00e1dy vm\u00edchejte yuzu-kosho, u\u017e ji nezah\u0159\u00edvejte.P\u0159\u00edprava okryPlod\u016fm okry od\u0159\u00edzn\u011bte konce stopek a no\u017eem se\u0159\u00edzn\u011bte tvrd\u00fd l\u00edme\u010dek kolem jejich b\u00e1ze (gaku).Plody okry na prk\u00e9nku promn\u011bte se sol\u00ed ur\u010denou na itazuri, abyste odstranili jemn\u00e9 chloupky a vyhladili povrch.Plody okry blan\u0161\u00edrujte 1 minutu ve vrouc\u00ed vod\u011b, dokud nez\u00edskaj\u00ed sytou barvu, a pak je ihned pono\u0159te do studen\u00e9 vody, abyste zastavili va\u0159en\u00ed. D\u016fkladn\u011b je osu\u0161te.Marinov\u00e1n\u00edMarin\u00e1du nalijte do sklenice nebo vzduchot\u011bsn\u00e9 d\u00f3zy, pono\u0159te do n\u00ed plody okry a p\u0159ed pod\u00e1v\u00e1n\u00edm nechte alespo\u0148 1 hodinu v lednici.\t\n\t\n\t\t\nPro jemn\u011bj\u0161\u00ed marin\u00e1du vynechte yuzu-kosho.\nDoba odle\u017een\u00ed v lednici (alespo\u0148 1 h) nen\u00ed zahrnuta v celkov\u00e9m \u010dase.\n\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199271","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=199271"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199271\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/161969"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}