{"id":199813,"title":"Gyudon, japonsk\u00e1 miska s r\u00fd\u017e\u00ed a hov\u011bz\u00edm masem","modified":"2026-10-31T18:00:50+01:00","plain":"Co je gyudon?\n\n\n\nStejn\u011b jako oyakodon nebo katsudon pat\u0159\u00ed gyudon do velk\u00e9 rodiny pokrm\u016f donburi z japonsk\u00e9 kuchyn\u011b. Je dokonce jedn\u00edm z nejobl\u00edben\u011bj\u0161\u00edch a najdete ho jak v \u201eklasick\u00e9\u201c podob\u011b, tak v pikantn\u00ed verzi. Zjednodu\u0161en\u011b \u0159e\u010deno jde o \u00fa\u017easn\u011b chutn\u00e9 hov\u011bz\u00ed v om\u00e1\u010dce na b\u00e1zi dashi, pod\u00e1van\u00e9 na r\u00fd\u017ei a dopln\u011bn\u00e9 vejcem nam\u011bkko.\n\n\n\nDal\u0161\u00ed \u010dlen rodiny, tentokr\u00e1t se syrovou rybou: maguro zuke don\n\n\n\nProto\u017ee sv\u00e9 \u010dten\u00e1\u0159e zn\u00e1m, p\u0159edstav\u00edm v\u00e1m tu klasickou verzi, ale sledujte m\u011b d\u00e1l, pikantn\u00ed verze vyjde u\u017e brzy \n\n\n\nkatsudon, donburi s obalovan\u00fdm ku\u0159ec\u00edm masem\n\n\n\nTipy, aby se gyudon povedl\n\n\n\nMaso mus\u00ed b\u00fdt nakr\u00e1jen\u00e9 na opravdu tenou\u010dk\u00e9 pl\u00e1tky, stejn\u011b jako na tanindon, tak\u017ee se netrapte, pokud se p\u0159i kr\u00e1jen\u00ed trochu potrh\u00e1. O dokonalost tu nejde.\n\n\n\nZ \u00fapln\u011b jin\u00e9ho soudku je chirashi, kter\u00e9 s\u00e1z\u00ed na r\u00fd\u017ei ochucenou octem a syrov\u00e9 oblo\u017een\u00ed\n\n\n\nVejce (voliteln\u00e9) m\u016f\u017ee b\u00fdt syrov\u00e9 nebo ztracen\u00e9. Varianta se syrov\u00fdm vejcem se jmenuje tamago kake gohan (abyste mohli ud\u011blat dojem na sv\u00e9 hosty)\n\n\n\nS v\u00fdvarem dashi si up\u0159\u00edmn\u011b nemus\u00edte l\u00e1mat hlavu, pokud opravdu neusilujete o dokonalost, dashi v pr\u00e1\u0161ku rozm\u00edchan\u00e9 ve vod\u011b bohat\u011b posta\u010d\u00ed\n\n\n\nDo stejn\u00e9 rodiny du\u0161en\u00fdch pokrm\u016f s hov\u011bz\u00edm a cibul\u00ed pat\u0159\u00ed i nikujaga, nav\u00edc s bramborami a nudlemi shirataki.\n\n\n\nNastrouhan\u00fd z\u00e1zvor p\u0159id\u00e1vejte a\u017e na konci va\u0159en\u00ed, aby si zachoval pln\u00e9 aroma\n\n\n\nHlavn\u00ed suroviny na gyudon\n\n\n\n\n\n\n\nSak\u00e9: dod\u00e1v\u00e1 nepostradateln\u00fd tradi\u010dn\u00ed chu\u0165ov\u00fd t\u00f3n \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: lze ji nahradit om\u00e1\u010dkou tamari, dod\u00e1v\u00e1 slanost a chu\u0165 umami\n\n\n\nTogarashi: japonsk\u00e9 mlet\u00e9 chilli, kter\u00e9 m\u016f\u017eete nahradit jak\u00fdmkoli jin\u00fdm mlet\u00fdm chilli\n\n\n\nJemn\u011bj\u0161\u00ed chut\u011b nab\u00edz\u00ed kuri gohan, kter\u00e9 s\u00e1z\u00ed na ka\u0161tany a r\u00fd\u017ei.\n\n\n\nBeni shoga: \u201epurpurov\u00fd z\u00e1zvor\u201c, japonsk\u00e1 nakl\u00e1dan\u00e1 zelenina (tsukemono), kter\u00e1 pokrmu dod\u00e1v\u00e1 p\u0159\u00edjemnou sv\u011b\u017eest. M\u016f\u017eete ji ale vynechat.\n\n\n\n\n\n\tGyudon - Japonsk\u00e1 miska r\u00fd\u017ee s hov\u011bz\u00edm\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t250 g hov\u011bz\u00edho masa (nakr\u00e1jen\u00e9ho na velmi tenk\u00e9 pl\u00e1tky, jako na carpaccio)2 porce va\u0159en\u00e9 b\u00edl\u00e9 r\u00fd\u017eeV\u00fdvar120 g cibule (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)120 ml v\u00fdvaru dashi (dom\u00e1c\u00edho nebo p\u0159ipraven\u00e9ho z pr\u00e1\u0161ku dashi)60 ml sak\u00e930 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky15 g cukru (p\u0159\u00edpadn\u011b v\u00edce podle pot\u0159eby)1 l\u017ei\u010dka z\u00e1zvoru (\u010derstv\u00e9ho, nastrouhan\u00e9ho)S\u016flNa ozdoben\u00ed2 ztracen\u00e1 vejce (voliteln\u011b)Jarn\u00ed cibulky (nakr\u00e1jen\u00e9)Beni-shogaTogarashi\t\n\t\n\t\tDo st\u0159edn\u011b velk\u00e9ho hrnce nebo woku dejte cibuli, dashi, sak\u00e9, s\u00f3jovou om\u00e1\u010dku a cukr. Na st\u0159edn\u00edm ohni p\u0159ive\u010fte k m\u00edrn\u00e9mu varu.Za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te p\u0159ibli\u017en\u011b 5 minut, dokud cibule nezm\u011bkne.P\u0159idejte hov\u011bz\u00ed maso a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te na st\u0159edn\u011b siln\u00e9m ohni p\u0159ibli\u017en\u011b 5 minut, dokud nen\u00ed maso hotov\u00e9 a tekutina se nezredukuje na polovinu.Vm\u00edchejte z\u00e1zvor a nechte je\u0161t\u011b 1 minutu m\u00edrn\u011b va\u0159it. Podle chuti dochu\u0165te sol\u00ed a cukrem.Rozd\u011blte r\u00fd\u017ei do misek a navrch dejte hov\u011bz\u00ed maso s om\u00e1\u010dkou. Ka\u017edou misku ozdobte ztracen\u00fdm vejcem (pokud ho pou\u017e\u00edv\u00e1te), nakr\u00e1jenou jarn\u00ed cibulkou, beni-shogou a togarashi. Ihned pod\u00e1vejte.\t\n\t\n\t\tHov\u011bz\u00ed maso je pot\u0159eba nakr\u00e1jet na velmi tenk\u00e9 pl\u00e1tky. P\u0159ed kr\u00e1jen\u00edm ho dejte zmrazit, p\u016fjde to sn\u00e1ze. P\u0159\u00edpadn\u011b o nakr\u00e1jen\u00ed po\u017e\u00e1dejte \u0159ezn\u00edka\n\u00a0\n\t\n\t\n\t\tDonburi, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199813","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=199813"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199813\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/13162"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}