{"id":199428,"title":"Japonsk\u00e9 zeln\u00e9 z\u00e1vitky r\u014dru kyabetsu","modified":"2026-10-31T17:55:30+01:00","plain":"Z\u00e1vitky z hl\u00e1vkov\u00e9ho zel\u00ed pln\u011bn\u00e9 vl\u00e1\u010dnou sm\u011bs\u00ed vep\u0159ov\u00e9ho a hov\u011bz\u00edho masa, pomalu du\u0161en\u00e9 v raj\u010datov\u00e9 om\u00e1\u010dce ve stylu y\u014dshoku.\n\n\n\nVenku je po\u0161mourno, hlad se hl\u00e1s\u00ed a hrnec r\u014dru kyabetsu je p\u0159esn\u011b to, co pot\u0159ebujete. P\u00e1ra, kter\u00e1 z n\u011bj stoup\u00e1, von\u00ed nasl\u00e1dl\u00fdm zel\u00edm, du\u0161en\u00fdm masem a raj\u010daty ve stylu y\u014dshoku. \n\n\n\nZ\u00e1vitky jsou tak m\u011bkk\u00e9, \u017ee je rozd\u011bl\u00edte l\u017e\u00edc\u00ed, a jejich n\u00e1pl\u0148 pln\u00e1 umami si p\u0159\u00edmo \u0159\u00edk\u00e1 o misku hork\u00e9 b\u00edl\u00e9 r\u00fd\u017ee. Na prvn\u00ed pohled p\u016fsob\u00ed p\u0159\u00edli\u0161 nen\u00e1padn\u011b na to, aby zasytily, ale prvn\u00ed sousto v\u00e1s p\u0159esv\u011bd\u010d\u00ed o opaku.\n\n\n\nDal\u0161\u00ed velk\u00e1 klasika kuchyn\u011b y\u014dshoku, stejn\u011b jemn\u00e1: hamb\u0101gu.\n\n\n\nCo je r\u014dru kyabetsu?\n\n\n\nR\u014dru kyabetsu znamen\u00e1 \u201ezeln\u00e9 z\u00e1vitky\u201c. Jde o v\u00fdraz wasei-eigo, tedy slovo vytvo\u0159en\u00e9 v Japonsku z angli\u010dtiny, kter\u00e9 pokrm \u0159ad\u00ed do rodiny y\u014dshoku, j\u00eddel inspirovan\u00fdch z\u00e1padn\u00ed kuchyn\u00ed a p\u0159izp\u016fsoben\u00fdch japonsk\u00fdm chut\u00edm. \n\n\n\nZ\u00e1klad je jednoduch\u00fd: spa\u0159en\u00fd list hl\u00e1vkov\u00e9ho zel\u00ed obalen\u00fd kolem sm\u011bsi vep\u0159ov\u00e9ho a hov\u011bz\u00edho masa ve stejn\u00e9m pom\u011bru. N\u00e1pl\u0148 spojuje panko namo\u010den\u00e9 v ml\u00e9ce, vejce a dom\u011bkka orestovan\u00e1 cibule, chu\u0165 j\u00ed dod\u00e1v\u00e1 s\u016fl, pep\u0159 a \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku.\n\n\n\nNa rozd\u00edl od mnoha evropsk\u00fdch zeln\u00fdch z\u00e1vitk\u016f se tyto dus\u00ed na spor\u00e1ku, nikoli v troub\u011b. Zde uveden\u00e1 verze se va\u0159\u00ed v tekutin\u011b z drcen\u00fdch raj\u010dat, vody, v\u00fdvaru, ke\u010dupu a worcestersk\u00e9 om\u00e1\u010dky; jin\u00e9 varianty se p\u0159ipravuj\u00ed v \u010dir\u00e9m masov\u00e9m v\u00fdvaru nebo v \u010dir\u00e9m dashi. C\u00edl z\u016fst\u00e1v\u00e1 stejn\u00fd: \u0161\u0165avnat\u00e1 n\u00e1pl\u0148, kterou snadno rozd\u011bl\u00edte l\u017e\u00edc\u00ed, a m\u011bkk\u00e9 zel\u00ed, kter\u00e9 dr\u017e\u00ed tvar.\n\n\n\nStejn\u011b tak pot\u011b\u0161\u00ed i korokke, japonsk\u00e1 kroketa sma\u017een\u00e1 dozlatova.\n\n\n\nJak se zeln\u00e9 z\u00e1vitky staly japonsk\u00fdm j\u00eddlem\n\n\n\nPokrm m\u00e1 ko\u0159eny v osmansk\u00e9 dolm\u011b a v\u00fdchodoevropsk\u00fdch zeln\u00fdch z\u00e1vitc\u00edch. Do Japonska se dostal v obdob\u00ed Meid\u017ei, kdy si z\u00e1padn\u00ed kuchyn\u011b a masov\u00e1 j\u00eddla nach\u00e1zely cestu na rodinn\u00e9 stoly. U\u017e v roce 1893 zve\u0159ejnily japonsk\u00e9 noviny recept pro dom\u00e1c\u00ed p\u0159\u00edpravu a v roce 2020 se 4. \u0159\u00edjen dokonce stal \u201eDnem zeln\u00fdch z\u00e1vitk\u016f\u201c.\n\n\n\nDal\u0161\u00ed h\u0159ejiv\u00fd du\u0161en\u00fd pokrm z japonsk\u00e9 kuchyn\u011b: nikujaga, hov\u011bz\u00ed maso s bramborami.\n\n\n\nJaponsk\u00e1 \u00faprava vych\u00e1zela z r\u00fd\u017ee pod\u00e1van\u00e9 jako p\u0159\u00edloha. Proto\u017ee z\u00e1kladem j\u00eddla u\u017e byla miska \u010dist\u00e9 r\u00fd\u017ee, r\u00fd\u017ei v n\u00e1plni nahradila sm\u011bs ml\u00e9ka a panka, stejn\u00e9 pojivo, d\u00edky kter\u00e9mu z\u016fst\u00e1v\u00e1 hamb\u0101gu vl\u00e1\u010dn\u00e9. Trouby byly v dom\u00e1cnostech st\u00e1le vz\u00e1cn\u00e9, a tak se prosadilo du\u0161en\u00ed v leh\u010d\u00edch om\u00e1\u010dk\u00e1ch, kter\u00e9 p\u0159ipom\u00ednaj\u00ed sp\u00ed\u0161e v\u00fdvar.\n\n\n\nV\u00fdsledek nen\u00ed ani kopi\u00ed evropsk\u00fdch p\u0159edch\u016fdc\u016f, ani \u00fapln\u00fdm odklonem od nich. Tvar poch\u00e1z\u00ed odjinud, ale konzistence, dochucen\u00ed i zp\u016fsob pod\u00e1v\u00e1n\u00ed jsou japonsk\u00e9.\n\n\n\nHlavn\u00ed suroviny na r\u014dru kyabetsu\n\n\n\n\n\n\n\nHl\u00e1vkov\u00e9 zel\u00ed tvo\u0159\u00ed obal, kter\u00fd je po spa\u0159en\u00ed lehce nasl\u00e1dl\u00fd a poddajn\u00fd; se\u0159\u00edznut\u00edm siln\u00e9ho \u017eebra p\u0159edejdete prask\u00e1n\u00ed. Uvnit\u0159 dod\u00e1v\u00e1 sm\u011bs vep\u0159ov\u00e9ho a hov\u011bz\u00edho masa ve stejn\u00e9m pom\u011bru, ai-biki niku, tuk a jemnost, ani\u017e by p\u016fsobila t\u011b\u017ece. Panko namo\u010den\u00e9 v ml\u00e9ce zadr\u017euje \u0161\u0165\u00e1vu a nahrazuje r\u00fd\u017ei pou\u017e\u00edvanou v zeln\u00fdch z\u00e1vitc\u00edch jinde ve sv\u011bt\u011b, vejce n\u00e1pl\u0148 spojuje a dom\u011bkka orestovan\u00e1 cibule zjem\u0148uje celkovou chu\u0165.\n\n\n\nS\u016fl pom\u00e1h\u00e1 masu spojit se, pep\u0159 dod\u00e1v\u00e1 \u0159\u00edz a \u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku je typick\u00fdm znakem klasick\u00e9 kuchyn\u011b y\u014dshoku. Raj\u010datov\u00e1 om\u00e1\u010dka ve stylu y\u014dshoku ur\u010den\u00e1 k du\u0161en\u00ed spojuje drcen\u00e1 raj\u010data, vodu, buj\u00f3n v pr\u00e1\u0161ku, ke\u010dup a worcesterskou om\u00e1\u010dku: vznik\u00e1 sv\u011b\u017e\u00ed tekutina, pln\u011bj\u0161\u00ed ne\u017e \u010dir\u00fd v\u00fdvar, ale leh\u010d\u00ed ne\u017e hn\u011bd\u00e1 om\u00e1\u010dka.\n\n\n\nDob\u0159e funguj\u00ed i jin\u00e9 z\u00e1klady: \u010dir\u00fd masov\u00fd v\u00fdvar pro \u010distou chu\u0165, dashi pro umami z \u0159as a bonita nebo leh\u010d\u00ed jednoduch\u00fd raj\u010datov\u00fd v\u00fdvar. Chu\u0165 m\u016f\u017eete prohloubit n\u011bkolika p\u0159\u00edsadami, ani\u017e by j\u00eddlo zt\u011b\u017eklo, nap\u0159\u00edklad slaninou, houbami shimeji, trochou sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky nebo mirinu. V zim\u011b dod\u00e1 pekingsk\u00e9 zel\u00ed z\u00e1vitk\u016fm hedv\u00e1bn\u011bj\u0161\u00ed jemnost, ale voda, kterou pust\u00ed, m\u016f\u017ee v\u00fdvar na\u0159edit.\n\n\n\nVarianty, v\u00fdvary a znaky autenti\u010dnosti\n\n\n\nJednotliv\u00e9 varianty r\u014dru kyabetsu se li\u0161\u00ed p\u0159edev\u0161\u00edm tekutinou, v n\u00ed\u017e se dus\u00ed. Raj\u010datov\u00e1 verze ve stylu y\u014dshoku, kterou zde p\u0159ipravujeme, zakulacuje chu\u0165 raj\u010dat a v\u00fdvaru ke\u010dupem a worcesterskou om\u00e1\u010dkou. Varianta s \u010dir\u00fdm masov\u00fdm v\u00fdvarem stav\u00ed na ku\u0159ec\u00edm nebo hov\u011bz\u00edm v\u00fdvaru, n\u011bkdy dochucen\u00e9m s\u00f3jovou om\u00e1\u010dkou a dopln\u011bn\u00e9m navrchu slaninou. Varianta s dashi, bli\u017e\u0161\u00ed tradi\u010dn\u00edmu japonsk\u00e9mu stylu waf\u016b, z\u016fst\u00e1v\u00e1 jantarov\u011b zbarven\u00e1 a \u010dir\u00e1, s chut\u00ed postavenou na sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce a mirinu.\n\n\n\nPokud chcete z\u016fstat u japonsk\u00fdch pomalu va\u0159en\u00fdch j\u00eddel, vyzkou\u0161ejte chanko nabe.\n\n\n\nCharakter j\u00eddla se m\u011bn\u00ed i podle zp\u016fsobu pod\u00e1v\u00e1n\u00ed: doma je to h\u0159ejiv\u00e1 ve\u010de\u0159e pro v\u0161edn\u00ed den, du\u0161en\u00e1 tak dlouho, a\u017e se zel\u00ed rozpl\u00fdv\u00e1 na jazyku. Do pomalu va\u0159en\u00fdch j\u00eddel, jako je oden, se mal\u00e9 z\u00e1vitky p\u0159ev\u00e1\u017eou prov\u00e1zkem a p\u0159id\u00e1vaj\u00ed a\u017e ke konci va\u0159en\u00ed, kdy nas\u00e1knou v\u00fdvarem s dashi a s\u00f3jovou om\u00e1\u010dkou vedle \u0159edkve daikon, konjaku a ryb\u00edch kol\u00e1\u010dk\u016f.\n\n\n\nHlavn\u00ed znaky jsou jednoduch\u00e9: \u017e\u00e1dn\u00e1 r\u00fd\u017ee v n\u00e1plni, panko namo\u010den\u00e9 v ml\u00e9ce, sm\u011bs vep\u0159ov\u00e9ho a hov\u011bz\u00edho masa, du\u0161en\u00ed na spor\u00e1ku a lehk\u00e1 tekutina, k tomu miska b\u00edl\u00e9 r\u00fd\u017ee va\u0159en\u00e9 v p\u00e1\u0159e. Naopak kva\u0161en\u00e9 zeln\u00e9 listy, zakysan\u00e1 smetana, hust\u00e1 om\u00e1\u010dka z raj\u010datov\u00e9ho protlaku nebo pe\u010den\u00ed v troub\u011b se od japonsk\u00e9 podoby vzdaluj\u00ed.\n\n\n\nP\u0159i balen\u00ed z\u00e1le\u017e\u00ed p\u0159edev\u0161\u00edm na listech. Ko\u0161\u0165\u00e1l vykrojte u spodn\u00ed \u010d\u00e1sti hl\u00e1vky do ku\u017eele, cel\u00e9 zel\u00ed pono\u0159te do vrouc\u00ed vody a listy postupn\u011b odd\u011blujte, jakmile zm\u011bknou: syrov\u00e9 se trhaj\u00ed, zm\u011bkl\u00e9 se odd\u011bluj\u00ed neporu\u0161en\u00e9. Pot\u00e9 se\u0159\u00edzn\u011bte siln\u00e1 \u017eebra, z\u00e1vitky pevn\u011b zavi\u0148te a naskl\u00e1dejte spojem dol\u016f do hrnce, do kter\u00e9ho se vejdou tak akor\u00e1t. Ka\u017ed\u00fd z\u00e1vitek zajist\u011bte p\u00e1r\u00e1tkem, kter\u00e9 jej udr\u017e\u00ed pohromad\u011b a\u017e do pod\u00e1v\u00e1n\u00ed.\n\n\n\n\n\n\tR\u014dru kyabetsu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tN\u00e1pl\u0148300 g sm\u011bsi mlet\u00e9ho hov\u011bz\u00edho a vep\u0159ov\u00e9ho masa (50\/50)8 zeln\u00fdch list\u016f0.5 cibule (nasekan\u00e9)6 l\u017eic panko4 l\u017e\u00edce plnotu\u010dn\u00e9ho ml\u00e9ka1 vejce0.5 l\u017ei\u010dky solipep\u0159 (podle chuti)2 \u0161petky mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku (voliteln\u011b)V\u00fdvar400 g kr\u00e1jen\u00fdch raj\u010dat z konzervy400 ml vody1 l\u017e\u00edce buj\u00f3nu v pr\u00e1\u0161ku4 l\u017e\u00edce ke\u010dupu2 l\u017e\u00edce worcestersk\u00e9 om\u00e1\u010dkys\u016fl (podle chuti)pep\u0159 (podle chuti)\t\n\t\n\t\tP\u0159\u00edprava zel\u00edOdstra\u0148te ko\u0161\u0165\u00e1l ze zel\u00ed: \u0161pi\u010dkou no\u017ee ho u spodn\u00ed \u010d\u00e1sti hl\u00e1vky vykrojte do tvaru ku\u017eele.Celou hl\u00e1vku zel\u00ed pono\u0159te do velk\u00e9ho hrnce s vrouc\u00ed vodou.Postupn\u011b odd\u011blujte listy, jakmile zm\u011bknou, dokud jich nebudete m\u00edt 8.Listy nechte vychladnout.Siln\u00e1 \u017eebra list\u016f se\u0159\u00edzn\u011bte do tenka a od\u0159\u00edznut\u00e9 \u010d\u00e1sti nasekejte.P\u0159\u00edprava n\u00e1pln\u011bCibuli zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed a zah\u0159\u00edvejte v mikrovlnn\u00e9 troub\u011b p\u0159i 600 W p\u0159ibli\u017en\u011b 1 minutu.Cibuli nechte vychladnout.Panko navlh\u010dete ml\u00e9kem.V m\u00edse sm\u00edchejte mlet\u00e9 maso, nasekan\u00e1 \u017eebra zeln\u00fdch list\u016f, cibuli, panko, vejce, s\u016fl, pep\u0159 a mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek.Hn\u011b\u0165te, dokud sm\u011bs nebude lepkav\u00e1.Z n\u00e1pln\u011b vytvarujte v\u00e1le\u010dky.Balen\u00ed a va\u0159en\u00edNa zeln\u00fd list polo\u017ete v\u00e1le\u010dek n\u00e1pln\u011b, jednou zarolujte, p\u0159ehn\u011bte boky dovnit\u0159 a pot\u00e9 dorolujte a\u017e ke konci listu.Zajist\u011bte p\u00e1r\u00e1tkem a z\u00e1vitky naskl\u00e1dejte t\u011bsn\u011b vedle sebe do hrnce.P\u0159idejte raj\u010data, vodu, buj\u00f3n, ke\u010dup a worcesterskou om\u00e1\u010dku.P\u0159ive\u010fte k varu, p\u0159iklopte a nechte na m\u00edrn\u00e9m ohni zvolna va\u0159it p\u0159ibli\u017en\u011b 30 minut.Na konci va\u0159en\u00ed dochu\u0165te sol\u00ed a pep\u0159em.P\u0159ed pod\u00e1v\u00e1n\u00edm vyjm\u011bte p\u00e1r\u00e1tka.\t\n\t\n\t\tKlasick\u00e1 japonsk\u00e1 verze pln\u011bn\u00fdch zeln\u00fdch z\u00e1vitk\u016f, zvolna va\u0159en\u00fdch v raj\u010datov\u00e9 om\u00e1\u010dce dochucen\u00e9 ke\u010dupem a worcesterskou om\u00e1\u010dkou.\n\nPo odstran\u011bn\u00ed ko\u0161\u0165\u00e1lu blan\u0161\u00edrujte celou hl\u00e1vku zel\u00ed: listy se samy odd\u011bluj\u00ed, jakmile zm\u011bknou, a m\u00e9n\u011b se trhaj\u00ed.\nTrocha nasekan\u00e9 slaniny nebo n\u011bkolik hub shimeji dod\u00e1 v\u00fdvaru pln\u011bj\u0161\u00ed chu\u0165.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199428","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=199428"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199428\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/166584"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}