{"id":199373,"title":"Teppanyaki","modified":"2026-10-31T17:54:57+01:00","plain":"Zprudka ope\u010den\u00e9 hov\u011bz\u00ed p\u0159elit\u00e9 m\u00e1slovou om\u00e1\u010dkou se sak\u00e9 a mirinem, pod\u00e1van\u00e9 na k\u0159upav\u00e9 \u010desnekov\u00e9 r\u00fd\u017ei a dopln\u011bn\u00e9 poto\u010dnic\u00ed.\n\n\n\nNa rozp\u00e1len\u00e9 \u017eelezn\u00e9 desce za\u010dne Wagyu A5 okam\u017eit\u011b sy\u010det. \u010cesnek se pomalu konfituje v tuku a b\u011bhem chvilky se na mase vytvo\u0159\u00ed leskl\u00e1 k\u016fr\u010di\u010dka. Pr\u00e1v\u011b tak vypad\u00e1 teppanyaki ve sv\u00e9 nejp\u0159esv\u011bd\u010div\u011bj\u0161\u00ed podob\u011b: p\u0159esn\u011b \u0159\u00edzen\u00fd \u017e\u00e1r, klidn\u00e1 jistota a hlubok\u00fd respekt k surovin\u00e1m. \n\n\n\nNejde o styl \u201ehibachi\u201c, kter\u00fd s\u00e1z\u00ed na spoustu om\u00e1\u010dek a p\u0159edev\u0161\u00edm na pod\u00edvanou. Pr\u00e1v\u011b tento styl si v\u0161ak mnoz\u00ed z\u00e1padn\u00ed host\u00e9 spojuj\u00ed s japonsk\u00fdmi restauracemi zam\u011b\u0159en\u00fdmi na steaky. \n\n\n\nVyzkou\u0161ejte tak\u00e9 recept na maki sushi\n\n\n\nTeppanyaki stoj\u00ed sp\u00ed\u0161e na precizn\u00ed kucha\u0159sk\u00e9 pr\u00e1ci a vyv\u00e1\u017eenosti. Chceme-li mu porozum\u011bt, mus\u00edme za\u010d\u00edt v K\u00f3be a pot\u00e9 p\u0159ej\u00edt k zelenin\u011b, mo\u0159sk\u00fdm plod\u016fm, r\u00fd\u017ei a om\u00e1\u010dk\u00e1m, kter\u00e9 maj\u00ed na teppanu sv\u00e9 pevn\u00e9 m\u00edsto. Stejn\u00fd d\u016fraz na p\u0159esnost ho spojuje se zn\u00e1m\u011bj\u0161\u00edmi klasikami, jako jsou gyoza nebo yakimeshi, u nich\u017e na zp\u016fsobu p\u0159\u00edpravy z\u00e1le\u017e\u00ed stejn\u011b jako na dochucen\u00ed.\n\n\n\nCo je teppanyaki?\n\n\n\nN\u00e1zev lze rozd\u011blit takto: teppan ozna\u010duje \u017eeleznou plotnu a yaki znamen\u00e1 \u201egrilovan\u00fd\u201c. Tradi\u010dn\u00ed hibachi je naproti tomu oh\u0159\u00edvadlo na d\u0159ev\u011bn\u00e9 uhl\u00ed \u010di n\u00e1doba ur\u010den\u00e1 k vyt\u00e1p\u011bn\u00ed, nikoli ploch\u00e1 \u017eelezn\u00e1 deska pou\u017e\u00edvan\u00e1 k p\u0159\u00edprav\u011b teppanyaki. \n\n\n\nOzna\u010dovat teppanyaki jako \u201ehibachi\u201c je z\u00e1padn\u00ed jazykov\u00e1 nep\u0159esnost, kterou roz\u0161\u00ed\u0159ila propagace restaurac\u00ed a opakovan\u00e9 pou\u017e\u00edv\u00e1n\u00ed.\n\n\n\nTeppan je z\u00e1kladn\u00edm n\u00e1strojem t\u00e9to kuchyn\u011b: siln\u00e1 \u017eelezn\u00e1 deska, \u010dasto o tlou\u0161\u0165ce 19 a\u017e 25 milimetr\u016f, navr\u017een\u00e1 tak, aby udr\u017eovala rovnom\u011brn\u00fd \u017e\u00e1r a zabr\u00e1nila poklesu teploty, kter\u00fd by zma\u0159il dokonal\u00e9 ope\u010den\u00ed. \n\n\n\nRozp\u00e1len\u00e9 \u017eelezo jinak: p\u0159i p\u0159\u00edprav\u011b sukiyaki hraje hlavn\u00ed roli litinov\u00fd hrnec\n\n\n\nCo takhle zmrzlinov\u00e9 mochi jako dezert?\n\n\n\nKdy\u017e na tento povrch polo\u017e\u00edte studen\u00fd kus Wagyu, deska si zachov\u00e1 teplo, tak\u017ee kucha\u0159 m\u016f\u017ee p\u0159esn\u011b \u0159\u00eddit p\u0159\u00edpravu po cel\u00e9 jej\u00ed plo\u0161e.\n\n\n\nTato metoda je z\u00e1m\u011brn\u011b minimalistick\u00e1. Kdy\u017e pracujete s masem Kuroge Wagyu A4 nebo A5, sezonn\u00ed zeleninou v nejlep\u0161\u00ed kondici a dokonale \u010derstv\u00fdmi mo\u0159sk\u00fdmi plody, jako je \u017eiv\u00e1 u\u0161e\u0148, langusta japonsk\u00e1 nebo maso z h\u0159ebenatek, p\u0159\u00edli\u0161 v\u00fdrazn\u00e9 dochucen\u00ed by zast\u0159elo to podstatn\u00e9.\n\n\n\nS\u016fl, \u010derstv\u011b drcen\u00fd pep\u0159, \u010desnek a lehk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky nech\u00e1vaj\u00ed vyniknout samotn\u00e9 suroviny. J\u00eddlo se \u010dasto pod\u00e1v\u00e1 v rytmu p\u0159ipom\u00ednaj\u00edc\u00edm kaiseki a zakon\u010duje ho ninniku chahan, sma\u017een\u00e1 r\u00fd\u017ee s \u010desnekem, kter\u00e1 z desky posb\u00edr\u00e1 posledn\u00ed zkaramelizovan\u00e9 chut\u011b.\n\n\n\nZrod v pov\u00e1le\u010dn\u00e9m K\u00f3be\n\n\n\nModern\u00ed historie teppanyaki za\u010d\u00edn\u00e1 v roce 1945 v K\u00f3be, m\u011bst\u011b poznamenan\u00e9m v\u00e1lkou. Mezi prvn\u00ed hosty, kte\u0159\u00ed ochutnali hov\u011bz\u00ed p\u0159ipraven\u00e9 na \u017eelezn\u00e9 desce, pat\u0159ili ameri\u010dt\u00ed voj\u00e1ci okupa\u010dn\u00edch sil. Mlad\u00fd podnikatel Shigeji Fujioka tehdy provozoval skromn\u00fd podnik s okonomiyaki ve \u010dtvrti Sannomiya v K\u00f3be. \n\n\n\nK p\u0159\u00edprav\u011b steak\u016f p\u0159\u00edmo p\u0159ed hosty \u00fadajn\u011b pou\u017eil t\u011b\u017ekou \u017eeleznou desku z m\u00edstn\u00ed lod\u011bnice. Z tohoto pov\u00e1le\u010dn\u00e9ho experimentu vze\u0161lo Misono, zalo\u017een\u00e9 v K\u00f3be roku 1945 a v\u0161eobecn\u011b pova\u017eovan\u00e9 za m\u00edsto, kde vznikl steak teppanyaki.\n\n\n\nTento koncept usnadnil osloven\u00ed zahrani\u010dn\u00ed klientely. Hov\u011bz\u00ed bylo pro zahrani\u010dn\u00ed hosty n\u011b\u010d\u00edm d\u016fv\u011brn\u011b zn\u00e1m\u00fdm; p\u0159\u00edprava u stolu byla p\u0159ehledn\u00e1 i p\u016fsobiv\u00e1 a kucha\u0159skou techniku nijak neskr\u00fdvala. \n\n\n\nB\u011bhem desetilet\u00ed se Misono roz\u0161\u00ed\u0159ilo i mimo K\u00f3be, mimo jin\u00e9 do \u00d3saky, \u0160ind\u017euku, Kj\u00f3ta a Ginzy. Spojilo p\u0159\u00edpravu steak\u016f inspirovanou Z\u00e1padem se st\u0159\u00eddm\u011bj\u0161\u00ed japonskou estetikou respektuj\u00edc\u00ed ro\u010dn\u00ed obdob\u00ed.\n\n\n\nTato historie vysv\u011btluje i zvl\u00e1\u0161tn\u00ed postaven\u00ed teppanyaki v Japonsku: \u010dasto se p\u0159edstavuje jako modern\u00ed, hybridn\u00ed styl, \u010d\u00e1ste\u010dn\u011b p\u0159izp\u016fsoben\u00fd zahrani\u010dn\u00edm chut\u00edm, nikoli jako p\u0159\u00edm\u00fd a nep\u0159eru\u0161en\u00fd pokra\u010dovatel tradice washoku. \n\n\n\nNaproti tomu pol\u00e9vka miso nebo japonsk\u00e9 kari ukazuj\u00ed jin\u00e9, ka\u017edodenn\u011bj\u0161\u00ed str\u00e1nky t\u00e9\u017ee kulin\u00e1\u0159sk\u00e9 kultury.\n\n\n\nDal\u0161\u00ed str\u00e1nka t\u00e9to kuchyn\u011b: inarizushi, kapsi\u010dka ze sma\u017een\u00e9ho tofu pln\u011bn\u00e1 r\u00fd\u017e\u00ed ochucenou octem\n\n\n\nHlavn\u00ed suroviny na teppanyaki\n\n\n\n\n\n\n\n\nKuroge Wagyu A4 nebo A5, v\u010detn\u011b certifikovan\u00e9ho hov\u011bz\u00edho z K\u00f3be: hlavn\u00ed hv\u011bzda pokrmu. Jemn\u011b mramorovan\u00fd tuk s vysok\u00fdm pod\u00edlem mononenasycen\u00fdch mastn\u00fdch kyselin, nap\u0159\u00edklad kyseliny olejov\u00e9, taje p\u0159i teplot\u011b bl\u00edzk\u00e9 teplot\u011b lidsk\u00e9 poko\u017eky a dod\u00e1v\u00e1 ka\u017ed\u00e9mu soustu m\u00e1slov\u011b jemn\u00fd pocit v \u00fastech. V praxi ale zkr\u00e1tka pou\u017eijte velmi kvalitn\u00ed kus hov\u011bz\u00edho, pokud mo\u017eno p\u011bkn\u011b mramorovan\u00fd\n\n\n\n\u010cerstv\u00fd \u010desnek a sma\u017een\u00e9 pl\u00e1tky \u010desneku: \u010desnek pomalu provon\u00ed olej; pl\u00e1tky vytv\u00e1\u0159ej\u00ed k\u0159upav\u00fd, ope\u010den\u00fd protiklad k bohat\u00e9 jemnosti hov\u011bz\u00edho.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka: dod\u00e1v\u00e1 lehk\u00fdm doprovodn\u00fdm om\u00e1\u010dk\u00e1m z\u00e1kladn\u00ed chu\u0165 umami a p\u0159i styku s rozp\u00e1len\u00fdm \u017eelezem tak\u00e9 hlubok\u00e9 slan\u00e9 a karamelov\u00e9 t\u00f3ny.\n\n\n\nSak\u00e9 a mirin: sak\u00e9 p\u0159in\u00e1\u0161\u00ed alkoholov\u00fd t\u00f3n a mirin jemnou sladkost; spole\u010dn\u011b provon\u00ed zeleninu i mo\u0159sk\u00e9 plody a podpo\u0159\u00ed karamelizaci, ani\u017e by j\u00eddlo p\u016fsobilo t\u011b\u017ece.\n\n\n\nR\u00fd\u017eov\u00fd ocet: jeho kyselost vyva\u017euje tu\u010dnost Wagyu a udr\u017euje om\u00e1\u010dku tare sv\u011b\u017e\u00ed, nikoli ulepenou.\n\n\n\nOpra\u017een\u00e1 sezamov\u00e1 sem\u00ednka nebo sezamov\u00fd olej: dod\u00e1vaj\u00ed om\u00e1\u010dk\u00e1m na b\u00e1zi s\u00f3jov\u00e9 om\u00e1\u010dky o\u0159\u00ed\u0161kovou v\u016fni, jemn\u00e9 k\u0159upnut\u00ed a plnost, podobn\u011b jako u om\u00e1\u010dky goma dare.\n\n\n\nSezonn\u00ed zelenina v duchu shun: houby, d\u00fdn\u011b kabocha, s\u00f3jov\u00e9 kl\u00ed\u010dky, jarn\u00ed cibulky a bambusov\u00e9 v\u00fdhonky nas\u00e1vaj\u00ed hov\u011bz\u00ed tuk a z\u00e1rove\u0148 p\u0159in\u00e1\u0161ej\u00ed sladkost, k\u0159upavost a zemit\u00e9 t\u00f3ny.\n\n\n\nDokonale \u010derstv\u00e9 mo\u0159sk\u00e9 plody: \u017eiv\u00e1 u\u0161e\u0148, langusta japonsk\u00e1 a maso z h\u0159ebenatek se kr\u00e1tce zprudka ope\u010dou, z\u00edskaj\u00ed zkaramelizovan\u00e9 okraje a zachovaj\u00ed si jemnou mo\u0159skou chu\u0165.\n\n\n\nJaponsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee z p\u0159edchoz\u00edho dne: lehce oschl\u00e1 zrnka p\u0159i p\u0159\u00edprav\u011b ninniku chahan nasaj\u00ed \u010desnekov\u00fd olej a zkaramelizovanou s\u00f3jovou om\u00e1\u010dku, ani\u017e by se zm\u011bnila v ka\u0161i.\n\n\n\nJarn\u00ed cibulky: dod\u00e1vaj\u00ed r\u00fd\u017ei i nejtu\u010dn\u011bj\u0161\u00edm soust\u016fm sv\u011b\u017e\u00ed zeleninov\u00fd n\u00e1dech.\n\n\n\nMlet\u00e1 ho\u0159\u010dice: p\u0159in\u00e1\u0161\u00ed p\u0159im\u011b\u0159enou ostrost do emulz\u00ed ze s\u00f3jov\u00e9 om\u00e1\u010dky a ho\u0159\u010dice, kter\u00e9 osv\u011b\u017e\u00ed chu\u0165ov\u00e9 bu\u0148ky.\n\n\n\n\n\n\n\tAutentick\u00e9 teppanyaki\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHov\u011bz\u00ed maso300 g hov\u011bz\u00edho masa (na minutkovou \u00fapravu (2 a\u017e 3 pl\u00e1tky))1 \u0161petka solipep\u01593 strou\u017eky \u010desneku (bez kl\u00ed\u010dku, nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)Om\u00e1\u010dka2 l\u017e\u00edce sak\u00e9 (na va\u0159en\u00ed)2 l\u017e\u00edce mirinu2 l\u017ei\u010dky s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce m\u00e1sla (nesolen\u00e9ho)\u010cesnekov\u00e1 r\u00fd\u017ee600 g uva\u0159en\u00e9 r\u00fd\u017ee (tepl\u00e9)0.33 l\u017ei\u010dky soli\u010dern\u00fd pep\u0159 (nahrubo mlet\u00fd)1 svazek poto\u010dnice (pod\u00e9ln\u011b rozkrojen\u00e9 nap\u016fl)Olej2 l\u017e\u00edce oleje (vrchovat\u011b napln\u011bn\u00e9 (1,5 l\u017e\u00edce si odlo\u017ete stranou))\t\n\t\n\t\tPostupHov\u011bz\u00ed maso vyndejte z lednice 30 a\u017e 40 minut p\u0159ed p\u0159\u00edpravou, aby dos\u00e1hlo pokojov\u00e9 teploty.Poto\u010dnici pod\u00e9ln\u011b rozkrojte nap\u016fl.\u010cesnek nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a pot\u00e9 odstra\u0148te kl\u00ed\u010dek.Do p\u00e1nve nalijte olej, p\u0159idejte \u010desnek a zah\u0159\u00edvejte na velmi m\u00edrn\u00e9m ohni. \u010casto m\u00edchejte, aby se pl\u00e1tky odd\u011blily. Op\u00e9kejte, dokud \u010desnek lehce nezezl\u00e1tne a nebude k\u0159upav\u00fd (7 a\u017e 8 minut), pot\u00e9 \u010desnekov\u00e9 lup\u00ednky vyjm\u011bte.Hov\u011bz\u00ed maso osolte a opep\u0159ete. Z p\u00e1nve odeberte olej ur\u010den\u00fd k odlo\u017een\u00ed stranou a zbytek rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m ohni. Maso zprudka op\u00e9kejte 1 minutu a\u017e 1 minutu 30 sekund z ka\u017ed\u00e9 strany, vyjm\u011bte, zabalte do alobalu a udr\u017eujte v teple.Do p\u00e1nve nalijte sak\u00e9 a mirin, p\u0159ive\u010fte k varu a nechte odpa\u0159it alkohol. P\u0159idejte s\u00f3jovou om\u00e1\u010dku a pot\u00e9 m\u00e1slo, kr\u00e1tce pova\u0159te a om\u00e1\u010dku slijte z p\u00e1nve.P\u00e1nev rychle vyt\u0159ete. Rozeh\u0159ejte odlo\u017een\u00fd olej, p\u0159idejte r\u00fd\u017ei a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed ji op\u00e9kejte, dokud se jednotliv\u00e1 zrnka neodd\u011bl\u00ed. Osolte a ochu\u0165te \u010dern\u00fdm pep\u0159em, rozdr\u0165te polovinu \u010desnekov\u00fdch lup\u00ednk\u016f, p\u0159idejte je k r\u00fd\u017ei a d\u016fkladn\u011b prom\u00edchejte, aby se v\u0161e rovnom\u011brn\u011b obalilo.R\u00fd\u017ei rozd\u011blte na tal\u00ed\u0159e. Hov\u011bz\u00ed maso nakr\u00e1jejte ze\u0161ikma na tenk\u00e9 pl\u00e1tky, polo\u017ete na r\u00fd\u017ei, p\u0159elijte om\u00e1\u010dkou, posypte zbyl\u00fdmi \u010desnekov\u00fdmi lup\u00ednky a pod\u00e1vejte s poto\u010dnic\u00ed.\t\n\t\n\t\t\nHov\u011bz\u00ed maso nechte p\u0159ed p\u0159\u00edpravou v\u017edy dos\u00e1hnout pokojov\u00e9 teploty: to je kl\u00ed\u010d k dobr\u00e9mu ope\u010den\u00ed a mezit\u00edm si m\u016f\u017eete p\u0159ipravit v\u0161e ostatn\u00ed.\nZ \u010desneku odstra\u0148te kl\u00ed\u010dek, proto\u017ee se snadno p\u0159ipaluje, a za\u010dn\u011bte ho op\u00e9kat ve studen\u00e9m oleji na m\u00edrn\u00e9m ohni: v hork\u00e9m oleji se \u010desnek velmi rychle sp\u00e1l\u00ed.\n\u010cesnek se snadno slepuje: op\u00e9kejte ho pomalu dozlatova, odd\u011blujte jednotliv\u00e9 pl\u00e1tky a vyjm\u011bte ho, jakmile lehce zezl\u00e1tne, proto\u017ee zbytkov\u00fdm teplem je\u0161t\u011b ztmavne.\nDoporu\u010dujeme hov\u011bz\u00ed maso nakr\u00e1jet na tenk\u00e9 pl\u00e1tky a p\u0159i j\u00eddle do nich balit \u010desnekovou r\u00fd\u017ei.\n\n\t\n\t\n\t\t\uba54\uc778 \uc694\ub9ac\uc77c\uc2dd","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199373","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=199373"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199373\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116762"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}