{"id":199641,"title":"Japonsk\u00e1 r\u00fd\u017ee s bat\u00e1ty satsumaimo gohan","modified":"2026-10-31T17:58:33+01:00","plain":"Japonsk\u00e1 r\u00fd\u017ee z Kago\u0161imy, na kter\u00e9 se va\u0159\u00ed kostky mou\u010dnat\u00fdch bat\u00e1t\u016f, dochucen\u00e1 jen \u0161petkou soli a \u010dern\u00fdm sezamem.\n\n\n\nVe\u010dery se ochlazuj\u00ed a miska je\u0161t\u011b hork\u00e9 r\u00fd\u017ee protkan\u00e9 zlatav\u00fdmi kostkami bat\u00e1t\u016f sta\u010d\u00ed k tomu, aby u stolu zavl\u00e1dlo p\u0159\u00edjemn\u00e9 teplo. \n\n\n\nV\u016fn\u011b p\u0159ipom\u00edn\u00e1 jedl\u00e9 ka\u0161tany, je nasl\u00e1dl\u00e1, ale jemn\u00e1, do dezertu m\u00e1 daleko. \u0160petka soli o\u017eiv\u00ed chu\u0165 zrnek a p\u00e1r sem\u00ednek \u010dern\u00e9ho sezamu p\u0159\u00edjemn\u011b k\u0159upe a\u017e do posledn\u00edho sousta. Zd\u00e1 se, \u017ee tak jednoduch\u00e9 j\u00eddlo nem\u016f\u017ee nijak zvl\u00e1\u0161\u0165 zaujmout, dokud neochutn\u00e1te prvn\u00ed l\u017e\u00edci.\n\n\n\nVe stejn\u00e9m duchu se r\u00fd\u017ee m\u011bn\u00ed podle ro\u010dn\u00edch obdob\u00ed, t\u0159eba v podob\u011b mame gohan s hr\u00e1\u0161kem.\n\n\n\nCo je satsumaimo gohan?\n\n\n\nV nejtypi\u010dt\u011bj\u0161\u00ed podob\u011b si toto j\u00eddlo vysta\u010d\u00ed se z\u00e1kladem: b\u00edlou japonskou r\u00fd\u017e\u00ed s kr\u00e1tk\u00fdmi zrny, kostkami mou\u010dnat\u00fdch bat\u00e1t\u016f, vodou a sol\u00ed. Slupka se ponech\u00e1v\u00e1 nebo se oloupe jen m\u00edsty a mou\u010dnat\u00e1 du\u017eina p\u0159i va\u0159en\u00ed dob\u0159e dr\u017e\u00ed tvar: zlatav\u00e9 kousky z\u016fst\u00e1vaj\u00ed cel\u00e9, m\u00edsto aby se mezi zrnky rozpadaly. \n\n\n\nSak\u00e9 dod\u00e1 jemn\u00e9 aroma, shio-kombu mo\u0159sk\u00fd n\u00e1dech umami a goma-shio v\u0161e na z\u00e1v\u011br dolad\u00ed. V Kago\u0161im\u011b se s\u00f3jov\u00e1 om\u00e1\u010dka, mirin ani dashi nep\u0159id\u00e1vaj\u00ed: zbarvuj\u00ed zrnka dotmava a p\u0159ekr\u00fdvaj\u00ed jemn\u00e9 aroma bat\u00e1t\u016f.\n\n\n\nSatsumaimo znamen\u00e1 \u201ebat\u00e1t ze Sacumy\u201c, podle n\u011bkdej\u0161\u00edho panstv\u00ed, z n\u011bho\u017e se stala prefektura Kago\u0161ima; m\u00edstn\u00ed mu \u0159\u00edkaj\u00ed tak\u00e9 karaimo, tedy \u201eciz\u00ed brambor\u201c. Gohan znamen\u00e1 \u201er\u00fd\u017ee\u201c, a tak se s t\u00edmto j\u00eddlem n\u011bkdy setk\u00e1te i pod n\u00e1zvem karaimo gohan.\n\n\n\nJe\u0161t\u011b prost\u0161\u00ed \u00fapravou r\u00fd\u017ee je tamago kake gohan, jen syrov\u00e9 vejce na hork\u00e9 r\u00fd\u017ei.\n\n\n\nOd j\u00eddla pro p\u0159e\u017eit\u00ed k neodmysliteln\u00e9 sou\u010d\u00e1sti sezony\n\n\n\nBat\u00e1ty se do Japonska dostaly p\u0159es \u010c\u00ednu a kr\u00e1lovstv\u00ed Rj\u00fakj\u00fa a na p\u0159elomu 17. a 18. stolet\u00ed se zabydlely v panstv\u00ed Sacuma. V roce 1698 z\u00edskal Tanega\u0161ima Hisamoto sazenice; v roce 1705 je Maeda Riemon p\u011bstoval v Jamakaw\u011b a roz\u0161\u00ed\u0159il je po cel\u00e9m kraji.\n\n\n\nJejich v\u00fdznam vysv\u011btluje krajina Kago\u0161imy. N\u00e1horn\u00ed plo\u0161ina \u0160irasu tvo\u0159en\u00e1 por\u00e9zn\u00edm sope\u010dn\u00fdm popelem propou\u0161t\u00ed vodu p\u0159\u00edli\u0161 rychle na to, aby se tu dala p\u011bstovat r\u00fd\u017ee na zaplaven\u00fdch pol\u00edch, a nechr\u00e1n\u011bn\u00e1 r\u00fd\u017eov\u00e1 pole nav\u00edc oded\u00e1vna su\u017euj\u00ed tajfuny. \n\n\n\nJaponsk\u00fd podzim m\u00e1 i sv\u016fj sezonn\u00ed v\u00fdvar, matsutake suimono.\n\n\n\nBat\u00e1ty naopak dozr\u00e1vaj\u00ed pod zem\u00ed i v chud\u00fdch, ale dob\u0159e propustn\u00fdch p\u016fd\u00e1ch: byly jistotou tam, kde se r\u00fd\u017ei neda\u0159ilo. Tento kraj dodnes zaji\u0161\u0165uje t\u00e9m\u011b\u0159 40 % japonsk\u00e9 produkce.\n\n\n\nK oslav\u00e1m cukimi pat\u0159\u00ed i sladkosti, nap\u0159\u00edklad grilovan\u00e9 mitarashi dango p\u0159elit\u00e9 sladkoslanou om\u00e1\u010dkou.\n\n\n\nSatsumaimo gohan ostatn\u011b vzniklo jako katemeshi, zp\u016fsob, jak nastavit vz\u00e1cnou r\u00fd\u017ei v\u00fd\u017eivnou surovinou; bat\u00e1t\u016fm se tehdy p\u0159ezd\u00edvalo k\u014dk\u014d-imo, \u201ebrambory synovsk\u00e9 \u00facty\u201c, proto\u017ee pom\u00e1haly rodin\u00e1m p\u0159e\u010dkat hladomory. Dnes j\u00eddlo p\u0159ipom\u00edn\u00e1 sp\u00ed\u0161e h\u0159ejivou atmosf\u00e9ru ve\u010der\u016f p\u0159i oslav\u00e1ch cukimi, i kdy\u017e st\u00e1le rozd\u011bluje n\u00e1zory: podle n\u011bkter\u00fdch bat\u00e1ty posouvaj\u00ed r\u00fd\u017ei p\u0159\u00edli\u0161 bl\u00edzko k dezertu. Odpov\u011b\u010f Kago\u0161imy se d\u00e1 shrnout jedn\u00edm slovem, st\u0159\u00eddmost, pr\u00e1v\u011b tolik soli, aby sladkost z\u016fstala v mez\u00edch.\n\n\n\nHlavn\u00ed suroviny na satsumaimo gohan\n\n\n\n\n\n\n\nZ\u00e1kladem j\u00eddla jsou dv\u011b suroviny. Japonsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee, propl\u00e1chnut\u00e1 a pot\u00e9 namo\u010den\u00e1, m\u00e1 po uva\u0159en\u00ed leskl\u00e1 zrnka a p\u0159\u00edjemn\u011b poddajnou konzistenci. \n\n\n\nBat\u00e1ty by m\u011bly b\u00fdt mou\u010dnat\u00e9 a such\u00e9, nap\u0159\u00edklad odr\u016fdy Benisatsuma, Beniazuma nebo Naruto Kintoki: jejich kostky dr\u017e\u00ed tvar a z\u00edsk\u00e1vaj\u00ed plnou sladkou chu\u0165, m\u00edsto aby se rozva\u0159ily. Pokud je nese\u017eenete, vezm\u011bte oby\u010dejn\u00fd bat\u00e1t, i tak bude v\u00fdsledek dobr\u00fd\n\n\n\nDochucen\u00ed z\u016fst\u00e1v\u00e1 st\u0159\u00eddm\u00e9. V\u011bt\u0161inu pr\u00e1ce odvede s\u016fl: zv\u00fdrazn\u00ed r\u00fd\u017ei a udr\u017e\u00ed j\u00eddlo na slan\u00e9 stran\u011b. Trocha sak\u00e9 dod\u00e1 v\u016fni, ani\u017e by zrnka obarvila, a \u0161petka shio-kombu p\u0159inese umami v podob\u011b tenk\u00fdch prou\u017ek\u016f s mo\u0159skou chut\u00ed.\n\n\n\nDal\u0161\u00ed podzimn\u00ed r\u00fd\u017e\u00ed je kuri gohan s \u010derstv\u00fdmi jedl\u00fdmi ka\u0161tany.\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 dolad\u011bn\u00ed obstar\u00e1 goma-shio, sm\u011bs \u010dern\u00e9ho sezamu a soli, kter\u00e1 dod\u00e1 k\u0159upavost a pra\u017eenou chu\u0165. Pro hutn\u011bj\u0161\u00ed verzi se \u010d\u00e1st r\u00fd\u017ee nahrazuje r\u00fd\u017e\u00ed mochigome: j\u00eddlo pak z\u00edsk\u00e1 pru\u017en\u011bj\u0161\u00ed konzistenci pokrmu okowa, jeho\u017e z\u00e1kladem je lepkav\u00e1 r\u00fd\u017ee.\n\n\n\n\n\n\tSatsumaimo gohan - Japonsk\u00e1 r\u00fd\u017ee s bat\u00e1ty\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g r\u00fd\u017ee na sushi (hmotnost v such\u00e9m stavu)600 ml vody250 g bat\u00e1t\u016f (ide\u00e1ln\u011b se \u017elutou du\u017einou (japonsk\u00fdch), neloupan\u00fdch)3 l\u017e\u00edce sak\u00e91 l\u017ei\u010dka solisezam se sol\u00ed (goma-shio) (na dokon\u010den\u00ed)1 mal\u00fd prou\u017eek \u0159asy kombu (voliteln\u011b)\t\n\t\n\t\tP\u0159\u00edpravaR\u00fd\u017ei propl\u00e1chn\u011bte a nechte okapat v cedn\u00edku.Okapanou r\u00fd\u017ei dejte do hrnce a p\u0159ilijte vodu.R\u00fd\u017ei nechte nam\u00e1\u010det alespo\u0148 30 minut (voliteln\u011b: do vody na nam\u00e1\u010den\u00ed p\u0159idejte mal\u00fd prou\u017eek \u0159asy kombu).Bat\u00e1ty neloupejte a nakr\u00e1jejte je na kostky o velikosti p\u0159ibli\u017en\u011b 1 cm.Kostky bat\u00e1t\u016f kr\u00e1tce namo\u010dte do vody, abyste odstranili aku (ho\u0159kost) a omezili oxidaci, pot\u00e9 je nechte okapat.K namo\u010den\u00e9 r\u00fd\u017ei p\u0159idejte sak\u00e9 a s\u016fl.Okapan\u00e9 kostky bat\u00e1t\u016f polo\u017ete na r\u00fd\u017ei a nem\u00edchejte.P\u0159iklopte pokli\u010dkou a va\u0159te na st\u0159edn\u00edm ohni p\u0159ibli\u017en\u011b 10 minut, pot\u00e9 na m\u00edrn\u00e9m ohni p\u0159ibli\u017en\u011b 15 minut. Vypn\u011bte plot\u00fdnku a nechte pod pokli\u010dkou odpo\u010d\u00edvat p\u0159ibli\u017en\u011b 15 minut.Pod\u00e1vejte v misk\u00e1ch a posypte sezamem se sol\u00ed (goma-shio).\t\n\t\n\t\tVoliteln\u011b: mal\u00fd prou\u017eek \u0159asy kombu ve vod\u011b na nam\u00e1\u010den\u00ed zv\u00fdrazn\u00ed chu\u0165 umami a \u010dern\u00e9 goma-shio pokrm hezky ozdob\u00ed.\n\t\n\t\n\t\tAccompagnement, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199641","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=199641"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199641\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/152562"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}