{"id":199564,"title":"Shoyu udon se s\u00f3jovou om\u00e1\u010dkou","modified":"2026-10-31T17:56:50+01:00","plain":"Spolu se sv\u00fdmi p\u0159\u00edbuzn\u00fdmi, nudlemi yakisoba a ramen, pat\u0159\u00ed nudle udon k nejobl\u00edben\u011bj\u0161\u00edm potravin\u00e1m v Japonsku. Tak d\u016fle\u017eit\u00e9 m\u00edsto v japonsk\u00e9 kuchyni zauj\u00edmaj\u00ed p\u0159edev\u0161\u00edm d\u00edky sv\u00e9mu v\u0161estrann\u00e9mu vyu\u017eit\u00ed: daj\u00ed se p\u0159ipravit zastudena, zatepla, s v\u00fdvarem, bez v\u00fdvaru\u2026 Jejich \u0161\u00ed\u0159ka a tlou\u0161\u0165ka jim nav\u00edc dod\u00e1vaj\u00ed jedine\u010dnou, jemnou konzistenci, kter\u00e1 va\u0161im chu\u0165ov\u00fdm poh\u00e1rk\u016fm p\u0159inese nev\u0161edn\u00ed z\u00e1\u017eitek. \n\n\n\nPokud tyto nudle je\u0161t\u011b p\u0159\u00edli\u0161 nezn\u00e1te, pov\u00edm v\u00e1m v\u0161e, co pot\u0159ebujete v\u011bd\u011bt, abyste se stali znalci t\u00e9to ikony japonsk\u00e9 gastronomie.\n\n\n\nCo p\u0159esn\u011b jsou nudle udon?\n\n\n\nHlavn\u00edm znakem t\u011bchto nudl\u00ed je jejich tlou\u0161\u0165ka. Nudle udon jsou b\u00edl\u00e9, siln\u00e9 a maj\u00ed lehce lepkavou a pru\u017enou konzistenci. Vyr\u00e1b\u011bj\u00ed se ze slan\u00e9 vody a p\u0161eni\u010dn\u00e9 mouky. Nejzaj\u00edmav\u011bj\u0161\u00ed je ov\u0161em zp\u016fsob jejich v\u00fdroby, kter\u00fd je p\u0159inejmen\u0161\u00edm neobvykl\u00fd. K hn\u011bten\u00ed je toti\u017e pot\u0159eba pou\u017e\u00edt chodidla! Ale nebojte se, t\u011bsto je zakryt\u00e9 plastovou f\u00f3li\u00ed.\n\n\n\nLahodn\u00e9 restovan\u00e9 nudle udon s kimchi\n\n\n\nV Japonsku existuj\u00ed dva hlavn\u00ed styly nudl\u00ed udon: Kant\u00f3, kter\u00fd poch\u00e1z\u00ed z oblasti Tokia, a Kansai, kter\u00fd poch\u00e1z\u00ed z oblast\u00ed \u00d3saky, Kj\u00f3ta a K\u00f3be. Nudle z oblasti \u00d3saky se od t\u011bch z hlavn\u00edho m\u011bsta li\u0161\u00ed konzistenc\u00ed a barvou: jsou b\u011blej\u0161\u00ed a jemn\u011bj\u0161\u00ed. Krom\u011b region\u00e1ln\u00edch styl\u016f v\u0161ak existuj\u00ed tak\u00e9 r\u016fzn\u00e9 druhy nudl\u00ed podle toho, jak\u00fd pokrm z nudl\u00ed udon se p\u0159ipravuje. Nap\u0159\u00edklad kishimen jsou plo\u0161\u0161\u00ed ne\u017e klasick\u00e9 udon, zat\u00edmco inaniwa jsou mnohem ten\u010d\u00ed.\n\n\n\nVelmi p\u0159ekvapiv\u00e9 niku udon\n\n\n\n\u0158\u00edk\u00e1 se, \u017ee udon jsou nudle tis\u00edce a jednoho receptu, proto\u017ee jsou mimo\u0159\u00e1dn\u011b v\u0161estrann\u00e9 a m\u016f\u017eete si s nimi hr\u00e1t a vytv\u00e1\u0159et nekone\u010dn\u00e9 mno\u017estv\u00ed variant. Mezi tepl\u00fdmi pokrmy pat\u0159\u00ed yaki udon patrn\u011b k t\u011bm nejzn\u00e1m\u011bj\u0161\u00edm mimo Japonsko. P\u0159ipravuj\u00ed se restov\u00e1n\u00edm nudl\u00ed v s\u00f3jov\u00e9 om\u00e1\u010dce, kter\u00e1 se nech\u00e1 zkaramelizovat stejn\u011b jako u yakisoby, a p\u0159id\u00e1n\u00edm masa a zeleniny. Tady je m\u016fj proslul\u00fd recept na yaki udon.\n\n\n\nTak\u00e9 Korejci si tyto nudle osvojili a p\u0159ipravuj\u00ed z nich rovn\u011b\u017e s hov\u011bz\u00edm masem bulgogi udon\n\n\n\nYaki udon s hov\u011bz\u00edm masem\n\n\n\nZastudena se udon \u010dasto pou\u017e\u00edvaj\u00ed do sal\u00e1t\u016f se surovinami, jako jsou vejce natvrdo, \u0159edkev nebo okurka. A\u0165 je jak\u00e9koli ro\u010dn\u00ed obdob\u00ed, v Japonsku si v\u017edy m\u016f\u017eete pochutnat na dobr\u00e9m j\u00eddle z nudl\u00ed udon. Jejich v\u0161estrannost je mimo\u0159\u00e1dn\u00e1\n\n\n\nKde je koupit? \n\n\n\nObvykle je maj\u00ed ve v\u0161ech obchodech s asijsk\u00fdmi potravinami. Balen\u00ed vypad\u00e1 takto:\n\n\n\n\n\n\n\nExistuje mnoho r\u016fzn\u00fdch podob balen\u00ed, ale tato jsou nejb\u011b\u017en\u011bj\u0161\u00ed. Pokud v\u0161ak nem\u00e1te po ruce obchod s asijsk\u00fdmi potravinami, m\u016f\u017eete je naj\u00edt zde na Amazonu.\n\n\n\nP\u016fvod nudl\u00ed udon\n\n\n\nNa tom, kdy se dostaly do Japonska, zat\u00edm nepanuje shoda. V\u011bt\u0161ina vypr\u00e1v\u011bn\u00ed se shoduje v tom, \u017ee tyto nudle poch\u00e1zej\u00ed z oblasti \u0160ind\u017ei Kagawa. \n\n\n\nV 80. letech 20. stolet\u00ed za\u010daly z\u00edsk\u00e1vat na oblib\u011b, proto\u017ee na n\u011b m\u011bsto l\u00e1kalo n\u00e1v\u0161t\u011bvn\u00edky. Od t\u00e9 doby je Kagawa poutn\u00edm m\u00edstem a c\u00edlem gastronomick\u00e9 turistiky. Pokud tohle \u010dte n\u011bjak\u00e1 cestovn\u00ed kancel\u00e1\u0159, nev\u00e1hejte m\u011b sponzorovat.\n\n\n\nObjevte m\u016fj recept na lahodn\u00e9 kitsune udon\n\n\n\nZpo\u010d\u00e1tku v\u0161ak nudle udon jedli pouze buddhisti\u010dt\u00ed mni\u0161i v chr\u00e1mech. Teprve v obdob\u00ed Edo (1603-1868) se za\u010daly pravideln\u011b j\u00edst i mimo chr\u00e1my. \n\n\n\nStejn\u011b jako ramen se daj\u00ed sn\u00edst rychle, a proto po nich lid\u00e9 za\u010dali sahat, kdy\u017e se pot\u0159ebovali narychlo naj\u00edst za pochodu. Dnes je proto Japonsko pln\u00e9 restaurac\u00ed specializovan\u00fdch na udon a ramen, najdete je t\u00e9m\u011b\u0159 na ka\u017ed\u00e9m rohu. A to je, p\u0159\u00e1tel\u00e9, r\u00e1j. \n\n\n\n\n\n\tJednoduch\u00fd recept na shoyu udon (udon se s\u00f3jovou om\u00e1\u010dkou)\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t1 porce p\u0159edva\u0159en\u00fdch nudl\u00ed udon1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dkyJaponsk\u00e1 z\u00e1livka0.5 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa2 l\u017ei\u010dky medu2 l\u017ei\u010dky sezamov\u00e9ho oleje1 l\u017ei\u010dka sezamov\u00fdch sem\u00ednek\t\n\t\n\t\tOtev\u0159ete balen\u00ed nudl\u00ed udon a vlo\u017ete je do vrouc\u00ed vody. Jemn\u011b m\u00edchejte, nudle se postupn\u011b odd\u011bl\u00ed.Jakmile se nudle odd\u011bl\u00ed, p\u0159endejte je do cedn\u00edku a nechte okapatV misce sm\u00edchejte suroviny na z\u00e1livkuV\u0161e prom\u00edchejte v misce nebo sal\u00e1tov\u00e9 m\u00edse, klidn\u011b ozdobte jarn\u00ed cibulkou\t\n\t\n\t\tK tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dce: Nen\u00ed nezbytn\u00e1, ale v\u00fdrazn\u011b obohat\u00ed chu\u0165. V tomto receptu ji m\u016f\u017eete nahradit om\u00e1\u010dkou tamari\n\t\n\t\n\t\tPlat principalJaponaiseshoyu udon, udon au soja","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199564","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=199564"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199564\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/967"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199564"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199564"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}