{"id":199675,"title":"Ku\u0159ec\u00ed \u0161p\u00edzy teriyaki","modified":"2026-10-31T17:59:11+01:00","plain":"Lahodn\u00fd recept na ku\u0159ec\u00ed \u0161p\u00edzy teriyaki, kter\u00e9 jsou lep\u0161\u00ed ne\u017e v restauraci\n\n\n\nNen\u00ed lep\u0161\u00ed zp\u016fsob, jak kr\u00e1sn\u011b (a nasladko) zakon\u010dit l\u00e9to, ne\u017e si n\u011bco ugrilovat. V\u0161em milovn\u00edk\u016fm ku\u0159ete teriyaki ud\u011bl\u00e1 jeho \u0161p\u00edzov\u00e1 verze radost. Takhle se m\u00e1 vykro\u010dit do nov\u00e9ho \u0161koln\u00edho roku: s k\u0159ehk\u00fdm, \u0161\u0165avnat\u00fdm a neodolateln\u00fdm ku\u0159etem, se kter\u00fdm bude n\u00e1vrat do b\u011b\u017en\u00e9ho re\u017eimu hned p\u0159\u00edjemn\u011bj\u0161\u00ed. \n\n\n\nCo jsou \u0161p\u00edzy teriyaki? \n\n\n\nKu\u0159e teriyaki bezpochyby pat\u0159\u00ed ke st\u00e1lic\u00edm japonsk\u00e9 kuchyn\u011b. V Japonsku teriyaki ozna\u010duje p\u0159\u00edmo zp\u016fsob p\u0159\u00edpravy, p\u0159i kter\u00e9m se maso griluje a pot\u00edr\u00e1, v tomto p\u0159\u00edpad\u011b glazurou teriyaki. U \u0161p\u00edz\u016f je princip stejn\u00fd. \n\n\n\nMaso je k\u0159ehk\u00e9 a rozpl\u00fdv\u00e1 se na jazyku a je t\u0159eba \u0159\u00edct, \u017ee om\u00e1\u010dka, kter\u00e1 slou\u017e\u00ed jako marin\u00e1da i glazura, dod\u00e1v\u00e1 tomuto j\u00eddlu zcela jedine\u010dn\u00fd charakter. \n\n\n\nV podobn\u00e9m duchu si ur\u010dit\u011b zamilujete i \u0161p\u00edzy yakitori s om\u00e1\u010dkou yakitori\n\n\n\nA\u0165 u\u017e j\u00ed p\u0159elijete sushi, temaki, pokrmy z hov\u011bz\u00edho masa nebo nudle, tahle om\u00e1\u010dka v\u017edy ud\u011bl\u00e1 dojem a nav\u00edc je hotov\u00e1 raz dva. Tak pro\u010d ji nevyzkou\u0161et pr\u00e1v\u011b v tomto receptu? \n\n\n\nTipy, aby se \u0161p\u00edzy teriyaki povedly\n\n\n\nKdo je p\u0159ipraven, nen\u00ed p\u0159ekvapen. \u201eNem\u00e1m doma ananasovou \u0161\u0165\u00e1vu, co kdybych pou\u017eil kousky ananasu?\u201c Zd\u00e1 se, \u017ee tenhle postup u\u017e nejednoho kucha\u0159e p\u0159ekvapil. \n\n\n\nMo\u017en\u00e1 to vypad\u00e1 jako dobr\u00e9 \u0159e\u0161en\u00ed, ale m\u016f\u017eu v\u00e1m \u0159\u00edct, \u017ee pokud si pl\u00e1nujete \u0161p\u00edzy p\u0159ipravit p\u0159edem, druh\u00fd den v\u00e1s \u010dek\u00e1 p\u0159ekvapen\u00ed. A dokonce i zklam\u00e1n\u00ed, a\u017e zjist\u00edte, \u017ee \u0161p\u00edzy jste nesn\u011bdli vy ani va\u0161i host\u00e9, ale samotn\u00fd ananas. \n\n\n\nAnanas je alternativou k metod\u011b zm\u011bk\u010dov\u00e1n\u00ed masa jedlou sodou\n\n\n\nStru\u010dn\u011b \u0159e\u010deno, ananas obsahuje drobn\u00e9 enzymy, kter\u00e9 rozkl\u00e1daj\u00ed b\u00edlkoviny. To se hod\u00ed k likvidaci mikrob\u016f a posledn\u00edch \u201eparazitick\u00fdch\u201c zbytk\u016f, u\u017e m\u00e9n\u011b ale ve chv\u00edli, kdy z j\u00eddla skoro nic nezbude. \n\n\n\nPokud chcete p\u0159i p\u0159\u00edprav\u011b pou\u017e\u00edt kousky ananasu, p\u0159idejte je a\u017e na posledn\u00ed chv\u00edli. U ananasov\u00e9 \u0161\u0165\u00e1vy je riziko men\u0161\u00ed a umo\u017e\u0148uje pomalej\u0161\u00ed marinov\u00e1n\u00ed (ani to ale nesm\u00ed trvat p\u0159\u00edli\u0161 dlouho).\n\n\n\nHlavn\u00ed suroviny na \u0161p\u00edzy teriyaki \n\n\n\n\n\n\n\nKu\u0159ec\u00ed maso: \u0159ekl bych, \u017ee k teriyaki zkr\u00e1tka pat\u0159\u00ed. Tady sice nejde o om\u00e1\u010dku teriyaki v prav\u00e9m slova smyslu, ale nab\u00edz\u00edm v\u00e1m rychlou sladkoslanou marin\u00e1du, kter\u00e1 funguje stejn\u011b dob\u0159e. \n\n\n\nKu\u0159e nech\u00e1me marinovat se v\u0161emi surovinami z receptu a na konci p\u0159\u00edpravy ho stejnou sm\u011bs\u00ed pot\u0159eme, aby z\u00edskalo karamelizovanou chu\u0165. \n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka: zat\u00edmco ostatn\u00ed suroviny v marin\u00e1d\u011b jsou velmi jemn\u00e9 a pom\u011brn\u011b sladk\u00e9, s\u00f3jov\u00e1 om\u00e1\u010dka (poslou\u017e\u00ed Kikkoman nebo om\u00e1\u010dka tamari) dod\u00e1 om\u00e1\u010dce nezbytnou slanost. Jde zkr\u00e1tka o vyv\u00e1\u017eenost. \n\n\n\nAnanasov\u00e1 \u0161\u0165\u00e1va: ide\u00e1ln\u00ed je pou\u017e\u00edt \u0161\u0165\u00e1vu bez p\u0159idan\u00e9ho cukru. Ananas je p\u0159irozen\u011b sladk\u00fd a nezapom\u00ednejme, \u017ee do sm\u011bsi u\u017e p\u0159id\u00e1v\u00e1me hn\u011bd\u00fd cukr, tak\u017ee nechceme naru\u0161it rovnov\u00e1hu chut\u00ed. \n\n\n\n\u010cesnek: ne\u0161et\u0159ete j\u00edm. \u010cerstv\u00fd \u010desnek spolu se z\u00e1zvorem dod\u00e1 marin\u00e1d\u011b lehce pikantn\u00ed a aromatick\u00fd n\u00e1dech. \n\n\n\n\n\n\tKu\u0159ec\u00ed \u0161p\u00edzy teriyaki\n\t\t\n\t\t\t\n\t\n\t\tBrochettes en bambou\t\n\t\n\t\t1.5 kg ku\u0159ec\u00edch horn\u00edch stehen (vykost\u011bn\u00fdch a nakr\u00e1jen\u00fdch na kousky)240 ml japonsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky (nap\u0159\u00edklad Kikkoman)240 ml ananasov\u00e9 \u0161\u0165\u00e1vy (ide\u00e1ln\u011b bez p\u0159idan\u00e9ho cukru)240 ml hn\u011bd\u00e9ho cukru5 strou\u017ek\u016f \u010desneku (nasekan\u00fdch)Trocha z\u00e1zvoru (nasekan\u00e9ho)\t\n\t\n\t\tVe velk\u00e9 m\u00edse sm\u00edchejte v\u0161echny ingredience.Asi t\u0159etinu marin\u00e1dy si odlo\u017ete na pot\u00edr\u00e1n\u00ed b\u011bhem pe\u010den\u00ed.Ku\u0159ec\u00ed maso nechte ve zb\u00fdvaj\u00edc\u00ed sm\u011bsi marinovat alespo\u0148 8 hodin, ide\u00e1ln\u011b p\u0159es noc.30 min p\u0159ed pe\u010den\u00edm namo\u010dte \u0161pejle do studen\u00e9 vodyKu\u0159ec\u00ed maso nap\u00edchejte na \u0161pejle. Dbejte na to, aby jednotliv\u00e9 kousky t\u011bsn\u011b p\u0159il\u00e9haly k sob\u011b.Ku\u0159ec\u00ed maso op\u00e9kejte na grilu nebo na p\u00e1nvi na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni a \u010dasto ho ot\u00e1\u010dejte, aby se propeklo rovnom\u011brn\u011b.Pravideln\u011b pot\u00edrejte odlo\u017eenou marin\u00e1dou, dokud maso nebude p\u011bkn\u011b zkaramelizovan\u00e9 a prope\u010den\u00e9.\t\n\t\n\t\tPozor, maso nenakl\u00e1dejte dva dny p\u0159edem, jinak se za\u010dne rozpadat  \n\t\n\t\n\t\tBrochettes, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199675","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=199675"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199675\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18057"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}