{"id":199315,"title":"Japonsk\u00e9 zeleninov\u00e9 kari yasai kar\u0113","modified":"2026-10-31T17:53:41+01:00","plain":"Dom\u00e1c\u00ed japonsk\u00e9 kari s mlet\u00fdm vep\u0159ov\u00fdm masem a m\u011bkkou zeleninou, zahu\u0161t\u011bn\u00e9 dom\u00e1c\u00ed kari j\u00ed\u0161kou a dochucen\u00e9 sladkoslan\u00fdmi p\u0159\u00edsadami.\n\n\n\nMiska r\u00fd\u017ee, nab\u011bra\u010dka zlatav\u00e9ho kari a kr\u00e1sn\u011b m\u011bkk\u00e9 kousky d\u00fdn\u011b kabocha, brambor a lilku. Mlet\u00e9 vep\u0159ov\u00e9 maso spl\u00fdv\u00e1 s om\u00e1\u010dkou, jemn\u011b se oz\u00fdv\u00e1 z\u00e1zvor s \u010desnekem a chu\u0165 dotv\u00e1\u0159\u00ed \u0159ada sladkoslan\u00fdch p\u0159\u00edsad, ke\u010dup, worcestersk\u00e1 om\u00e1\u010dka, jablko a \u010datn\u00ed. \n\n\n\nJe to syt\u00e9 a jednoduch\u00e9 kari na v\u0161edn\u00ed den, zahu\u0161t\u011bn\u00e9 dom\u00e1c\u00ed j\u00ed\u0161kou. Pod\u00e1v\u00e1 se hork\u00e9, p\u0159elit\u00e9 p\u0159es r\u00fd\u017ei.\n\n\n\nM\u00e1te chu\u0165 na klasickou verzi? Tady je japonsk\u00e9 kari\n\n\n\nCo je yasai kar\u0113?\n\n\n\nYasai znamen\u00e1 \u201ezelenina\u201c a kar\u0113 poch\u00e1z\u00ed z anglick\u00e9ho slova pro \u201ekari\u201c. Pokrm se nej\u010dast\u011bji pod\u00e1v\u00e1 jako kar\u0113 raisu, tedy kari p\u0159elit\u00e9 p\u0159es r\u00fd\u017ei, a pat\u0159\u00ed do y\u014dshoku, japonsk\u00e9 skupiny j\u00eddel ovlivn\u011bn\u00fdch z\u00e1padn\u00ed kuchyn\u00ed. Jeho dom\u00e1c\u00ed verze s hustou a jemnou om\u00e1\u010dkou je sou\u010d\u00e1st\u00ed ka\u017edodenn\u00ed japonsk\u00e9 kuchyn\u011b.\n\n\n\n\u201eYasai\u201c stav\u00ed do pop\u0159ed\u00ed zeleninu, ale neznamen\u00e1 vegetari\u00e1nsk\u00fd pokrm: do mnoha verz\u00ed, v\u010detn\u011b t\u00e9to, se p\u0159id\u00e1v\u00e1 trochu masa. Zde 140 g mlet\u00e9ho vep\u0159ov\u00e9ho masa dopl\u0148uje p\u011bt druh\u016f zeleniny (cibuli, mrkev, lilek, d\u00fdni kabocha a brambory). \n\n\n\nZ\u00e1kladem om\u00e1\u010dky je dom\u00e1c\u00ed japonsk\u00e1 kari j\u00ed\u0161ka, p\u0159ipraven\u00e1 na p\u00e1nvi z oleje, mouky, japonsk\u00e9ho kari ko\u0159en\u00ed a \u0161petky garam masaly.\n\n\n\nJe\u0161t\u011b vydatn\u011bj\u0161\u00ed je katsu kari, obalovan\u00fd \u0159\u00edzek p\u0159elit\u00fd kari om\u00e1\u010dkou\n\n\n\nKari, kter\u00e9 p\u0159i\u0161lo ze Z\u00e1padu\n\n\n\nJaponsk\u00e9 kari nep\u0159i\u0161lo z Indie, ale z Anglie. Do Japonska se dostalo v obdob\u00ed Meid\u017ei, kdy se zem\u011b otev\u00edrala Z\u00e1padu. Roz\u0161\u00ed\u0159ilo se prost\u0159ednictv\u00edm n\u00e1mo\u0159nictva, pozd\u011bji j\u00eddelen a \u0161kol, a\u017e se stalo b\u011b\u017en\u00fdm j\u00eddlem. Japonsk\u00e1 verze je jemn\u011bj\u0161\u00ed, hust\u0161\u00ed a slad\u0161\u00ed ne\u017e indick\u00e9 kari a dnes se p\u0159ipravuje podle mnoha dom\u00e1c\u00edch recept\u016f.\n\n\n\nHlavn\u00ed suroviny na yasai kar\u0113\n\n\n\n\n\n\n\nD\u00fdn\u011b kabocha dod\u00e1 nasl\u00e1dlou du\u017einu, kter\u00e1 p\u0159i va\u0159en\u00ed kr\u00e1sn\u011b zm\u011bkne. Dopl\u0148uj\u00ed ji brambory nakr\u00e1jen\u00e9 na kostky, lilek na tenk\u00e9 pl\u00e1tky, cibule na jemn\u00e9 pl\u00e1tky a mrkev na tenk\u00e9 nudli\u010dky. Brambory a lilek se p\u0159ed va\u0159en\u00edm na n\u011bkolik minut namo\u010d\u00ed do vody, aby si zachovaly p\u011bknou barvu. Mal\u00e9 mno\u017estv\u00ed mlet\u00e9ho vep\u0159ov\u00e9ho masa prohloub\u00ed chu\u0165 a v\u0161e spoj\u00ed, ani\u017e by zast\u00ednilo zeleninu.\n\n\n\nJ\u00ed\u0161ka se p\u0159ipravuje zvl\u00e1\u0161\u0165: olej a pros\u00e1t\u00e1 mouka se zah\u0159\u00edvaj\u00ed na m\u00edrn\u00e9m ohni, dokud nevznikne hladk\u00e1 sm\u011bs, a pot\u00e9 se p\u0159id\u00e1 kari ko\u0159en\u00ed a \u0161petka garam masaly. Pr\u00e1v\u011b tato dom\u00e1c\u00ed j\u00ed\u0161ka om\u00e1\u010dku zahust\u00ed a rozvine chu\u0165 ko\u0159en\u00ed, bez pou\u017eit\u00ed kupovan\u00e9ho kari bloku.\n\n\n\nB\u011bhem va\u0159en\u00ed p\u0159ijdou na \u0159adu dv\u011b dochucovac\u00ed sm\u011bsi. Sm\u011bs A, nastrouhan\u00fd z\u00e1zvor a \u010desnek s \u010derven\u00fdm v\u00ednem, provon\u00ed vep\u0159ov\u00e9 maso hned na za\u010d\u00e1tku, p\u0159i\u010dem\u017e polovina \u010derven\u00e9ho v\u00edna se nech\u00e1v\u00e1 na z\u00e1v\u011br. \n\n\n\nSm\u011bs B, kter\u00e1 se p\u0159id\u00e1v\u00e1 po zm\u011bknut\u00ed zeleniny, spojuje sladkoslan\u00e9 p\u0159\u00edsady dod\u00e1vaj\u00edc\u00ed j\u00eddlu jeho osobitou chu\u0165: worcesterskou om\u00e1\u010dku, s\u00f3jovou om\u00e1\u010dku, cukr, ke\u010dup, buj\u00f3n v pr\u00e1\u0161ku, jable\u010dn\u00e9 pyr\u00e9 a \u010datn\u00ed. V\u00fdvar se jednodu\u0161e p\u0159iprav\u00ed z hork\u00e9 vody a buj\u00f3nu v pr\u00e1\u0161ku; v jin\u00fdch japonsk\u00fdch receptech se pou\u017e\u00edv\u00e1 sp\u00ed\u0161e z\u00e1klad s mo\u0159skou chut\u00ed z da\u0161i a kombu. Kari se pod\u00e1v\u00e1 na r\u00fd\u017ei, s jej\u00edm\u017e v\u00fdb\u011brem v\u00e1m pom\u016f\u017ee pr\u016fvodce druhy r\u00fd\u017ee.\n\n\n\nVe stejn\u00e9m duchu, ale s hov\u011bz\u00edm: bifu kar\u0113\n\n\n\nTipy pro poveden\u00fd v\u00fdsledek\n\n\n\nJ\u00ed\u0161ku si p\u0159ipravte p\u0159edem a odlo\u017ete ji stranou: p\u0159id\u00e1v\u00e1 se ke konci va\u0159en\u00ed po odstaven\u00ed z ohn\u011b, pak se v\u0161e znovu nech\u00e1 m\u00edrn\u011b va\u0159it, aby om\u00e1\u010dka zhoustla bez hrudek. Zat\u00edmco p\u0159ipravujete ostatn\u00ed suroviny, namo\u010dte brambory a lilek do vody a p\u0159i va\u0159en\u00ed p\u0159ilijte jen tolik hork\u00e9 vody, aby byla zelenina pono\u0159en\u00e1. \n\n\n\nSm\u011bs B p\u0159idejte teprve tehdy, kdy\u017e je zelenina m\u011bkk\u00e1, pot\u00e9 vm\u00edchejte j\u00ed\u0161ku a na z\u00e1v\u011br zbytek \u010derven\u00e9ho v\u00edna, aby si uchovalo v\u016fni. Z dal\u0161\u00edch japonsk\u00fdch kari vyzkou\u0161ejte katsu kari, kari udon nebo bifu kar\u0113.\n\n\n\n\n\n\tYasai kar\u0113 - japonsk\u00e9 kari se zeleninou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t140 g vep\u0159ov\u00e9ho masa (mlet\u00e9ho)180 g cibule60 g mrkve40 g lilku75 g d\u00fdn\u011b kabocha100 g bramborKari j\u00ed\u0161ka5 l\u017ei\u010dek oleje5 l\u017ei\u010dek mouky2.5 g kari ko\u0159en\u00ed0.2 g garam masalyNa dochucen\u00ed A0.5 l\u017ei\u010dky strouhan\u00e9ho z\u00e1zvoru0.5 l\u017ei\u010dky strouhan\u00e9ho \u010desneku1 l\u017ei\u010dka \u010derven\u00e9ho v\u00ednaNa dochucen\u00ed B1 l\u017e\u00edce worcestersk\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky0.2 l\u017ei\u010dky cukruS\u016fl a pep\u0159 (podle chuti)2 l\u017ei\u010dky ke\u010dupu1 l\u017ei\u010dka buj\u00f3nu v pr\u00e1\u0161ku1 l\u017e\u00edce jable\u010dn\u00e9ho pyr\u00e92 l\u017ei\u010dky \u010datn\u00ed\t\n\t\n\t\tKari j\u00ed\u0161kaNa m\u00edrn\u00e9m ohni zah\u0159\u00edvejte olej s pros\u00e1tou moukou, dokud nevznikne hladk\u00e1 sm\u011bs.P\u0159idejte kari ko\u0159en\u00ed a garam masalu a znovu restujte, dokud nebude sm\u011bs hladk\u00e1.P\u0159\u00edpravaBramboru nakr\u00e1jejte na kostky o velikosti 2 cm.Lilek nakr\u00e1jejte na \u010dtvrtkole\u010dka siln\u00e1 5 mm.Bramboru a lilek namo\u010dte do vody.Vep\u0159ov\u00e9 maso nakr\u00e1jejte na kousky o velikosti 2 cm.Cibuli nakr\u00e1jejte na tenk\u00e1 p\u016flkole\u010dka.Mrkev nakr\u00e1jejte na tenk\u00e9 nudli\u010dky.D\u00fdni kabocha nakr\u00e1jejte na kousky velikosti sousta.Va\u0159en\u00edV hrnci orestujte vep\u0159ov\u00e9 maso s p\u0159\u00edsadami na dochucen\u00ed A, polovinu \u010derven\u00e9ho v\u00edna si nechte na z\u00e1v\u011br.P\u0159idejte cibuli a mrkev a orestujte.P\u0159idejte bramboru a lehce orestujte.P\u0159idejte d\u00fdni kabocha a lilek.P\u0159ilijte tolik hork\u00e9 vody, aby byly suroviny pono\u0159en\u00e9, a nechte zvolna va\u0159it.Jakmile zelenina zm\u011bkne, p\u0159idejte p\u0159\u00edsady na dochucen\u00ed B a vypn\u011bte plot\u00fdnku.P\u0159idejte j\u00ed\u0161ku, dob\u0159e prom\u00edchejte a znovu zapn\u011bte plot\u00fdnku.Nechte zvolna va\u0159it do zhoustnut\u00ed.Na z\u00e1v\u011br p\u0159idejte zbytek \u010derven\u00e9ho v\u00edna.\t\n\t\n\t\t\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199315","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=199315"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/170071"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}