{"id":199320,"title":"Japonsk\u00e9 sma\u017een\u00e9 ku\u0159e ve stylu prodejen konbini","modified":"2026-10-31T17:53:46+01:00","plain":"Sma\u017een\u00e9 ku\u0159e z japonsk\u00fdch konbini: vykost\u011bn\u00e9 horn\u00ed stehno, marin\u00e1da ze s\u00f3jov\u00e9 om\u00e1\u010dky, \u010desneku a z\u00e1zvoru, dvoj\u00ed sma\u017een\u00ed pro nerovnom\u011brnou a k\u0159ehkou krusti\u010dku.\n\n\n\nVyh\u0159\u00edvan\u00e9 vitr\u00edny si v\u0161imnete je\u0161t\u011b d\u0159\u00edv, ne\u017e se v\u016fbec rozhodnete n\u011bco koupit. Famichiki vyt\u00e1hnete ze \u017elutob\u00edl\u00e9ho obalu je\u0161t\u011b hork\u00e9, nerovnom\u011brn\u00e1 krusti\u010dka k\u0159upe pod prsty a hned p\u0159i prvn\u00edm soustu vytryskne \u0161\u0165\u00e1va pln\u00e1 chuti s\u00f3jov\u00e9 om\u00e1\u010dky, \u010desneku a z\u00e1zvoru. \n\n\n\nJ\u00ed se vestoje, jednou rukou, na n\u00e1stupi\u0161ti nebo cestou z kancel\u00e1\u0159e. Nic na n\u011bm nevypad\u00e1 slo\u017eit\u011b, a p\u0159esto je ka\u017ed\u00fd detail promy\u0161len\u00fd. Skute\u010dn\u00fdm p\u0159ekvapen\u00edm je, \u017ee dom\u00e1c\u00ed napodobenina s origin\u00e1lem obstoj\u00ed.\n\n\n\nDal\u0161\u00ed japonsk\u00e1 sma\u017een\u00e1 pochoutka do ruky: korokke\n\n\n\nCo je Famichiki?\n\n\n\nFamichiki je sma\u017een\u00e9 ku\u0159e prod\u00e1van\u00e9 v \u0159et\u011bzci FamilyMart a jeho spojen\u00ed s touto zna\u010dkou je podstatn\u00e9. \n\n\n\nNen\u00ed to region\u00e1ln\u00ed rodinn\u00e9 j\u00eddlo ani katsu obalen\u00e9 ve strouhance panko: je to v\u00fdrobek z konbini, jeho\u017e z\u00e1kladem je p\u0159esn\u011b ur\u010den\u00fd kus masa, vykost\u011bn\u00e9 horn\u00ed stehno zvan\u00e9 sai. To se dlouho marinuje, obaluje v nerovnom\u011brn\u00e9 vrstv\u011b sm\u011bsi n\u011bkolika \u0161krob\u016f a pak sma\u017e\u00ed, dokud nevznikne hrbolat\u00e1 krusti\u010dka. Chu\u0165 velmi bohatou na umami mu dod\u00e1v\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, sak\u00e9, \u010desnek, z\u00e1zvor a pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 zv\u00fdraz\u0148ova\u010de chuti.\n\n\n\nN\u00e1zev vznikl spojen\u00edm dvou slov: Fami odkazuje na FamilyMart, chiki na anglick\u00e9 ozna\u010den\u00ed ku\u0159ete. P\u0159esn\u00fd recept nen\u00ed ve\u0159ejn\u00fd a \u0159et\u011bzec zmi\u0148uje sm\u011bs 18 druh\u016f ko\u0159en\u00ed a bylinek, kterou zn\u00e1 jen jeho prezident a n\u011bkolik \u010dlen\u016f veden\u00ed. Popisy chuti, kter\u00e9 koluj\u00ed, tedy vych\u00e1zej\u00ed z pokus\u016f nad\u0161enc\u016f o napodoben\u00ed origin\u00e1lu. \n\n\n\nVe vedlej\u0161\u00edm odd\u011blen\u00ed prod\u00e1vaj\u00ed tak\u00e9 melon pan, na povrchu k\u0159upav\u00fd, uvnit\u0159 vl\u00e1\u010dn\u00fd\n\n\n\nZrozen\u00e9 na Okinaw\u011b, od roku 2006 po cel\u00e9m Japonsku\n\n\n\nV\u0161echno za\u010d\u00edn\u00e1 na Okinaw\u011b, kde sma\u017een\u00e9 ku\u0159e pat\u0159\u00ed ke ka\u017edodenn\u00edmu \u017eivotu u\u017e od pov\u00e1le\u010dn\u00fdch let. M\u00edstn\u00ed dom\u00e1cnosti si ho obl\u00edbily jako sva\u010dinu, ale tak\u00e9 s r\u00fd\u017e\u00ed a pol\u00e9vkou miso. V \u0159\u00edjnu 2000 uv\u00e1d\u00ed Okinawa FamilyMart na trh ku\u0159e s kost\u00ed Furachiki, jeho\u017e n\u00e1zev vznikl zkr\u00e1cen\u00edm anglick\u00e9ho v\u00fdrazu pro sma\u017een\u00e9 ku\u0159e. Vyvinul ho Tada\u0161i Nakandakari pro trh, kter\u00fd si potrp\u00ed na sma\u017een\u00e1 j\u00eddla a pokrmy s sebou. \u00dasp\u011bch p\u0159ich\u00e1z\u00ed okam\u017eit\u011b.\n\n\n\nD\u017eund\u017ei Ueda, tehdej\u0161\u00ed prezident FamilyMartu, ochutn\u00e1 toto ku\u0159e z Okinawy a vid\u00ed v n\u011bm v\u00fdrobek pro celost\u00e1tn\u00ed trh. Verze s kost\u00ed \u0161pinila prsty a zanech\u00e1vala odpad na pultu, co\u017e byly dva z\u00e1sadn\u00ed nedostatky. \n\n\n\nPo \u0161esti m\u011bs\u00edc\u00edch v\u00fdvoje se 17. \u0159\u00edjna 2006 za\u010d\u00edn\u00e1 vykost\u011bn\u00e9 Famichiki prod\u00e1vat po cel\u00e9 zemi. Spole\u010dnost tvrd\u00ed, \u017ee se recept od t\u00e9 doby nezm\u011bnil.\n\n\n\nZaji\u0161t\u011bn\u00ed surovin a dochucov\u00e1n\u00ed prob\u00edh\u00e1 v centr\u00e1ln\u00edm z\u00e1vod\u011b v Thajsku, odkud obalen\u00e9 kusy putuj\u00ed hluboce zmrazen\u00e9 do prodejen, kde se sma\u017e\u00ed. Prodeje p\u0159ekro\u010dily 500\u00a0milion\u016f kus\u016f v roce 2013, 1\u00a0miliardu v roce 2017 a 2\u00a0miliardy v roce 2023. \n\n\n\nSt\u00e1l\u00ed z\u00e1kazn\u00edci maj\u00ed sv\u00e9 ritu\u00e1ly: vlo\u017eit ku\u0159e do housky vlastn\u00ed zna\u010dky s tatarskou om\u00e1\u010dkou, p\u0159idat ho do tamago sando a spojit tak hork\u00e9 k\u0159upav\u00e9 maso se studen\u00fdm vaje\u010dn\u00fdm sal\u00e1tem, nebo ho nakr\u00e1jet na misku r\u00fd\u017ee jako \u201e\u010f\u00e1belsk\u00fd oyakodon\u201c s m\u00e1slem, s\u00f3jovou om\u00e1\u010dkou, \u010dern\u00fdm pep\u0159em a vejcem ontama. Nej\u010derstv\u011bj\u0161\u00ed v\u00e1rky b\u00fdvaj\u00ed \u010dasto r\u00e1no, hned po v\u00fdm\u011bn\u011b oleje.\n\n\n\nHlavn\u00ed suroviny na Famichiki\n\n\n\n\n\n\n\nSpr\u00e1vn\u00fd kus masa je polovina \u00fasp\u011bchu. Pot\u0159ebujete vykost\u011bn\u00e9 horn\u00ed stehno s k\u016f\u017e\u00ed, dostate\u010dn\u011b tu\u010dn\u00e9, aby z\u016fstalo \u0161\u0165avnat\u00e9 i po dlouh\u00e9m udr\u017eov\u00e1n\u00ed v teple. \n\n\n\nObalovac\u00ed sm\u011bs spojuje p\u0161eni\u010dnou mouku, kter\u00e1 tvo\u0159\u00ed jej\u00ed z\u00e1klad, s bramborov\u00fdm \u0161krobem, kter\u00fd dod\u00e1v\u00e1 suchou k\u0159ehkou k\u0159upavost. N\u011bkter\u00e9 dom\u00e1c\u00ed verze p\u0159id\u00e1vaj\u00ed trochu r\u00fd\u017eov\u00e9 mouky, aby byla krusti\u010dka je\u0161t\u011b leh\u010d\u00ed.\n\n\n\nZ\u00e1kladem marin\u00e1dy je s\u00f3jov\u00e1 om\u00e1\u010dka, kter\u00e1 dod\u00e1v\u00e1 slanost a barvu, a sak\u00e9 nebo mirin, kter\u00e9 chu\u0165 zjem\u0148uj\u00ed a dod\u00e1vaj\u00ed v\u016fni. Nastrouhan\u00fd \u010desnek a z\u00e1zvor tvo\u0159\u00ed aromatick\u00fd z\u00e1klad zn\u00e1m\u00fd z karaage, cukr pom\u00e1h\u00e1 zezl\u00e1tnut\u00ed a su\u0161en\u00fd mlet\u00fd \u010desnek zv\u00fdraz\u0148uje v\u016fni such\u00e9 obalovac\u00ed sm\u011bsi. \n\n\n\nDr\u016fbe\u017e\u00ed buj\u00f3n v pr\u00e1\u0161ku nebo glutaman sodn\u00fd zv\u00fdraz\u0148uj\u00ed chu\u0165 a prodlu\u017euj\u00ed jej\u00ed dozn\u00edv\u00e1n\u00ed v \u00fastech. S\u016fl, \u010dern\u00fd pep\u0159 a b\u00edl\u00fd pep\u0159 v\u0161e dolad\u00ed, ani\u017e by naru\u0161ily vyv\u00e1\u017eenost.\n\n\n\nK nam\u00e1\u010den\u00ed se v\u00fdborn\u011b hod\u00ed dom\u00e1c\u00ed om\u00e1\u010dka tonkatsu\n\n\n\nKe sma\u017een\u00ed se v pr\u016fmyslov\u00e9 v\u00fdrob\u011b pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm sm\u011bs \u0159epkov\u00e9ho a kuku\u0159i\u010dn\u00e9ho oleje, podle zve\u0159ejn\u011bn\u00fdch rozbor\u016f n\u011bkdy dopln\u011bn\u00e1 palmov\u00fdm nebo bavln\u00edkov\u00fdm olejem. Doma posta\u010d\u00ed chu\u0165ov\u011b neutr\u00e1ln\u00ed olej odoln\u00fd v\u016f\u010di vysok\u00fdm teplot\u00e1m, v dostate\u010dn\u00e9m mno\u017estv\u00ed, aby byly kusy masa zcela pono\u0159en\u00e9.\n\n\n\n\n\n\tPrav\u00e9 Famichiki - Sma\u017een\u00e9 ku\u0159e z konbini\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKu\u0159e1 kg ku\u0159ec\u00edch horn\u00edch stehen (vykost\u011bn\u00fdch, s k\u016f\u017e\u00ed)Na ochucen\u00ed8 l\u017eic s\u00f3jov\u00e9 om\u00e1\u010dky8 l\u017eic sak\u00e93 l\u017e\u00edce cukru2 l\u017e\u00edce mirinu1 l\u017e\u00edce ku\u0159ec\u00edho buj\u00f3nu v pr\u00e1\u0161ku1 l\u017e\u00edce z\u00e1zvoru (nastrouhan\u00e9ho)1.5 l\u017e\u00edce \u010desneku (nastrouhan\u00e9ho)1 l\u017e\u00edce su\u0161en\u00e9ho mlet\u00e9ho \u010desneku0.5 l\u017e\u00edce \u010dern\u00e9ho pep\u0159e (nahrubo mlet\u00e9ho)Obalov\u00e1n\u00ed a sma\u017een\u00ed1 vejcehladk\u00e1 mouka (podle pot\u0159eby)bramborov\u00fd \u0161krob (podle pot\u0159eby)olej na sma\u017een\u00ed (tolik, aby bylo ku\u0159e zcela pono\u0159en\u00e9)\t\n\t\n\t\tP\u0159\u00edprava a marinov\u00e1n\u00edPolo\u017ete stehna k\u016f\u017e\u00ed nahoru a maso na mnoha m\u00edstech prop\u00edchejte vidli\u010dkou, aby zk\u0159ehlo a marin\u00e1da l\u00e9pe pronikla dovnit\u0159.Ka\u017ed\u00e9 horn\u00ed stehno nakr\u00e1jejte na 4 kousky (velikosti sousta).Ku\u0159e prom\u00edchejte se v\u0161emi surovinami na ochucen\u00ed tak, aby se v\u0161echny kousky d\u016fkladn\u011b obalily.Vlo\u017ete do s\u00e1\u010dku (nebo vzduchot\u011bsn\u00e9 n\u00e1doby) a dejte na 1 a\u017e 3 hodiny do lednice.Ku\u0159e nechte okapat v cedn\u00edku a pot\u00e9 ho nechte p\u0159ibli\u017en\u011b 30 minut odpo\u010d\u00edvat p\u0159i pokojov\u00e9 teplot\u011b.Obalov\u00e1n\u00ed a dvoj\u00ed sma\u017een\u00edZah\u0159ejte olej p\u0159ibli\u017en\u011b na 160\u00b0C.Roz\u0161lehejte vejce.Kousky ku\u0159ete namo\u010dte do roz\u0161lehan\u00e9ho vejce.Obalte v mouce a pot\u00e9 v bramborov\u00e9m \u0161krobu, obal dob\u0159e p\u0159itiskn\u011bte.Sma\u017ete p\u0159ibli\u017en\u011b 6 minut p\u0159i 160\u00b0C, podle pot\u0159eby kousky v polovin\u011b sma\u017een\u00ed (asi po 3 minut\u00e1ch) oto\u010dte a pot\u00e9 vyjm\u011bte.Zvy\u0161te teplotu oleje p\u0159ibli\u017en\u011b na 180\u00b0C a sma\u017ete znovu asi 3 minuty, dokud nebude obal kr\u00e1sn\u011b k\u0159upav\u00fd.Pod\u00e1vejte ihned, je\u0161t\u011b hork\u00e9.\t\n\t\n\t\t\nProp\u00edch\u00e1n\u00ed vidli\u010dkou m\u00e1 na v\u00fdsledek opravdu vliv: maso je k\u0159eh\u010d\u00ed a l\u00e9pe vst\u0159eb\u00e1v\u00e1 marin\u00e1du. Jehlov\u00fd tenderiz\u00e9r na maso funguje je\u0161t\u011b l\u00e9pe.\nObalujte jen v tenk\u00e9 vrstv\u011b: p\u0159\u00edli\u0161 siln\u00e1 vrstva p\u0159ipom\u00edn\u00e1 sp\u00ed\u0161e KFC ne\u017e Famichiki.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199320","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=199320"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199320\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/162088"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}