{"id":199312,"title":"Ajitsuke tamago, japonsk\u00e1 vejce do ramenu","modified":"2026-10-31T17:53:40+01:00","plain":"Jednoduch\u00fd recept na lahodn\u00e1 marinovan\u00e1 vejce do ramenu, zn\u00e1m\u00e1 tak\u00e9 jako Ajitsuke tamago nebo Ajitama\n\n\n\nAjitsuke tamago (\u5473\u4ed8\u3051\u7389\u5b50), marinovan\u00e1 vejce s m\u00edrn\u011b tekut\u00fdm \u017eloutkem, jsou neodmyslitelnou sou\u010d\u00e1st\u00ed japonsk\u00e9 kuchyn\u011b. Skv\u011ble dopln\u00ed misku ramenu, ale v\u00fdborn\u011b se hod\u00ed i do donburi (misek r\u00fd\u017ee s oblohou) nebo benta (ob\u011bdov\u00fdch krabi\u010dek), kter\u00fdm dodaj\u00ed jedine\u010dnou chu\u0165 a texturu. Setk\u00e1te se s nimi tak\u00e9 pod n\u00e1zvy Ajitama (\u5473\u7389) nebo Nitamago (\u716e\u7389\u5b50)\n\n\n\n\n\n\n\nTipy, aby se v\u00e1m marinovan\u00e1 vejce do ramenu povedla\n\n\n\nTajemstv\u00ed dokonal\u00e9ho uva\u0159en\u00ed\n\n\n\nTajemstv\u00ed poveden\u00fdch ajitsuke tamago spo\u010d\u00edv\u00e1 v p\u0159esn\u00e9m uva\u0159en\u00ed. Ide\u00e1ln\u00ed doba va\u0159en\u00ed z\u00e1vis\u00ed na n\u011bkolika faktorech, nap\u0159\u00edklad na velikosti a v\u00fdchoz\u00ed teplot\u011b vajec i na teplot\u011b vody. \n\n\n\n\u010casto se nejl\u00e9pe osv\u011bd\u010d\u00ed doba va\u0159en\u00ed 6 minut a 30 sekund od vlo\u017een\u00ed prvn\u00edho vejce do vody, ale doporu\u010duji vyzkou\u0161et i del\u0161\u00ed va\u0159en\u00ed, a\u017e do 9 minut, abyste na\u0161li tu spr\u00e1vnou konzistenci podle sv\u00e9 chuti. \n\n\n\nP\u0159idejte marinovan\u00e9 vejce na dom\u00e1c\u00ed bibimbap a z\u00edsk\u00e1te spojen\u00ed japonsk\u00e9 a korejsk\u00e9 kuchyn\u011b, kter\u00e9 chutn\u00e1 p\u0159\u00edmo nadpozemsky\n\n\n\nPamatujte, \u017ee \u017eloutek b\u011bhem marinov\u00e1n\u00ed m\u00edrn\u011b ztuhne, a podle toho upravte dobu va\u0159en\u00ed.\n\n\n\nJak zabr\u00e1nit prask\u00e1n\u00ed vajec?\n\n\n\nProti poprask\u00e1n\u00ed sko\u0159\u00e1pky a prasknut\u00ed vajec b\u011bhem va\u0159en\u00ed existuj\u00ed dv\u011b osv\u011bd\u010den\u00e9 metody. Prvn\u00ed, inspirovan\u00e1 Japonskem, spo\u010d\u00edv\u00e1 v jemn\u00e9m prop\u00edchnut\u00ed vzduchov\u00e9 kom\u016frky vejce jehlou. Tuto metodu m\u016f\u017eete pou\u017e\u00edt i p\u0159i p\u0159\u00edprav\u011b onsen tamago\n\n\n\nDruh\u00e1 metoda je jednodu\u0161\u0161\u00ed a stejn\u011b \u00fa\u010dinn\u00e1, sta\u010d\u00ed p\u0159idat do vody na va\u0159en\u00ed l\u017e\u00edci octa.\n\n\n\nPokud se rozhodnete uva\u0159it vejce natvrdo, pou\u017eijte je do tamago sando\n\n\n\nOptim\u00e1ln\u00ed doba marinov\u00e1n\u00ed\n\n\n\nDokonal\u00e1 ajitama vy\u017eaduj\u00ed trp\u011blivost. Je d\u016fle\u017eit\u00e9 nechat marin\u00e1d\u011b dostatek \u010dasu, aby vejce prostoupila a rozvinula se tak jeho pln\u00e1 chu\u0165. Pro nejlep\u0161\u00ed v\u00fdsledek doporu\u010duji marinovat 24 hodin v lednici. Po marinov\u00e1n\u00ed m\u016f\u017eete vejce uchov\u00e1vat n\u011bkolik dn\u00ed v lednici ve vzduchot\u011bsn\u00e9 krabi\u010dce.\n\n\n\nHlavn\u00ed suroviny na japonsk\u00e1 marinovan\u00e1 vejce\n\n\n\n\n\n\n\n\nLedov\u00e1 voda: Ihned po uva\u0159en\u00ed se vejce pono\u0159\u00ed do ledov\u00e9 vody, aby se zastavil var a \u017eloutek si zachoval po\u017eadovanou konzistenci.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Dod\u00e1v\u00e1 marin\u00e1d\u011b slanost a chu\u0165 umami a vejc\u00edm prop\u016fj\u010duje charakteristickou barvu a chu\u0165.\n\n\n\nMirin: Sladk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno, kter\u00e9 marin\u00e1d\u011b dod\u00e1v\u00e1 jemnou sladkost a vyva\u017euje slanost s\u00f3jov\u00e9 om\u00e1\u010dky.\n\n\n\nSak\u00e9: Sak\u00e9 prohlubuje chu\u0165 a dod\u00e1v\u00e1 lehk\u00fd alkoholov\u00fd t\u00f3n\n\n\n\n\nVoliteln\u00e9 p\u0159\u00edsady do marin\u00e1dy:\n\n\n\n\nPl\u00e1t \u0159asy kombu: Su\u0161en\u00e1 mo\u0159sk\u00e1 \u0159asa, kter\u00e1 marin\u00e1d\u011b dod\u00e1v\u00e1 jemnou mo\u0159skou chu\u0165 a dal\u0161\u00ed vrstvu umami.\n\n\n\nKatsuobushi: Vlo\u010dky ze su\u0161en\u00e9ho tu\u0148\u00e1ka pruhovan\u00e9ho, kter\u00e9 marin\u00e1d\u011b dod\u00e1vaj\u00ed kou\u0159ovou chu\u0165 a umami a zv\u00fdraz\u0148uj\u00ed jej\u00ed chu\u0165ov\u00e9 odst\u00edny.\n\n\n\nRozm\u00e1\u010dknut\u00fd strou\u017eek \u010desneku: moje ob\u011btina svat\u00e9mu strou\u017eku \u010desneku\n\n\n\n\n\n\n\tVejce do ramenu - Ajitsuke tamago\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 vejce1 litr vodyLedov\u00e1 voda (na zchlazen\u00ed vajec)Marin\u00e1da na vejce do ramenu60 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky60 ml mirinu60 ml sak\u00e9 (nebo vody)1 l\u017ei\u010dka cukruVoliteln\u00e9 p\u0159\u00edsady do marin\u00e1dy1 pl\u00e1tek \u0159asy kombu3 l\u017e\u00edce katsuobushi1 strou\u017eek \u010desneku (rozm\u00e1\u010dknut\u00fd)\t\n\t\n\t\tP\u0159\u00edprava marin\u00e1dyV mal\u00e9m rendl\u00edku sm\u00edchejte v\u0161echny suroviny na marin\u00e1du, v\u010detn\u011b voliteln\u00fdch p\u0159\u00edsad, pokud je pou\u017e\u00edv\u00e1teP\u0159ive\u010fte k varu a n\u011bkolikr\u00e1t prom\u00edchejte, aby se cukr \u00fapln\u011b rozpustil. Jakmile sm\u011bs za\u010dne v\u0159\u00edt, st\u00e1hn\u011bte plamen a nechte 1 minutu m\u00edrn\u011b probubl\u00e1vat. Vypn\u011bte plot\u00fdnku. Odstavte a nechte \u00fapln\u011b vychladnout.P\u0159\u00edprava vajec nam\u011bkkoNalijte vodu do st\u0159edn\u011b velk\u00e9ho hrnce a p\u0159ive\u010fte k varu. Jakmile za\u010dne v\u0159\u00edt, vyndejte vejce z lednice. Pomoc\u00ed d\u011brovan\u00e9 nab\u011bra\u010dky nebo nab\u011bra\u010dky opatrn\u011b vkl\u00e1dejte vejce jedno po druh\u00e9m do vrouc\u00ed vody. P\u0159i vlo\u017een\u00ed prvn\u00edho vejce nastavte minutku na 7 minut. Pro tekut\u00fd \u017eloutek m\u016f\u017eete vejce va\u0159it 6 a\u017e 6,5 minuty, pro \u017eloutek s pudinkovou konzistenc\u00ed 8 a\u017e 9 minut.Jakmile jsou v\u0161echna vejce v hrnci, st\u00e1hn\u011bte plamen, aby voda jen m\u00edrn\u011b v\u0159ela. Dbejte na to, aby voda probubl\u00e1vala, ale neva\u0159ila se tak prudce, \u017ee by se vejce p\u0159\u00edli\u0161 pohybovala. Po 7 minut\u00e1ch vejce ihned vyndejte a pono\u0159te je na 15 minut do ledov\u00e9 vody.Jakmile vejce \u00fapln\u011b vychladnou, jemn\u011b na\u0165ukn\u011bte sko\u0159\u00e1pku na \u0161ir\u0161\u00edm konci vejce a za\u010dn\u011bte ji loupat pod\u00e9ln\u011b sm\u011brem ke \u0161pi\u010dce. Vejce n\u011bkolikr\u00e1t pono\u0159te do ledov\u00e9 vody, aby \u0161lo l\u00e9pe loupat. Jakmile oloupete pod\u00e9ln\u00fd prou\u017eek, zbytek sko\u0159\u00e1pky by se m\u011bl snadno odd\u011blit.Vlo\u017ete vejce do plastov\u00e9ho s\u00e1\u010dku a p\u0159ilijte marin\u00e1du.Ze s\u00e1\u010dku vytla\u010dte vzduch a uzav\u0159ete ho gumi\u010dkou t\u011bsn\u011b nad vejci. Vejce tak budou zcela pono\u0159en\u00e1 v marin\u00e1d\u011b.Nechte v lednici 8 hodin nebo p\u0159es noc.Pod\u00e1v\u00e1n\u00edP\u0159ed pod\u00e1v\u00e1n\u00edm vyndejte vejce z marin\u00e1dy a pod\u00e9ln\u011b je rozkrojte nap\u016fl.Pro \u010dist\u00fd \u0159ez pou\u017eijte k rozp\u016flen\u00ed vajec kousek prov\u00e1zku nebo ryb\u00e1\u0159sk\u00fd vlasec.\t\n\t\n\t\tPo marinov\u00e1n\u00ed m\u016f\u017eete vejce uchov\u00e1vat n\u011bkolik dn\u00ed v lednici ve vzduchot\u011bsn\u00e9 krabi\u010dce.\n\t\n\t\n\t\ttilbeh\u00f8rjapansk","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199312","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=199312"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199312\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/13352"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}