{"id":199907,"title":"Yakitori om\u00e1\u010dka tare","modified":"2026-10-31T18:01:50+01:00","plain":"Autentick\u00fd recept na om\u00e1\u010dku yakitori, jednoduch\u00fd recept z pouh\u00fdch 5 surovin, ale s nezapomenutelnou chut\u00ed\n\n\n\nN\u011bkter\u00e9 z\u00e1hady z\u016fstanou nav\u017edy stejn\u011b nepolapiteln\u00e9 jako camembert kut\u00e1lej\u00edc\u00ed se z dosahu \u2013 \u201eKdo je Ornicar?\u201c, \u201eByla Lady GaGa n\u011bkdy mu\u017eem?\u201c a \u201eJak p\u0159ipravit tu proslulou om\u00e1\u010dku tare, kter\u00e1 chutn\u00e1 p\u0159esn\u011b jako u na\u0161eho obl\u00edben\u00e9ho prodejce yakitori?\u201c\n\n\n\nCo je om\u00e1\u010dka yakitori?\n\n\n\nTare je tak trochu tajnou om\u00e1\u010dkou samuraj\u016f \u0161p\u00edz\u016f. Ta, kter\u00e1 obaluje grilovan\u00e9 ku\u0159e v tokijsk\u00fdch ulic\u00edch, je nasl\u00e1dlou sm\u011bs\u00ed shoyu (to je jen japonsky \u201es\u00f3jov\u00e1 om\u00e1\u010dka\u201c, ale uznejte, \u017ee takhle to zn\u00ed vzne\u0161en\u011bji) a cukru, dopln\u011bnou odv\u00e1\u017enou \u0161petkou chu\u0165ov\u00e9 rafinovanosti. \n\n\n\nTyto recepty se st\u0159e\u017e\u00ed stejn\u011b pe\u010dliv\u011b jako posledn\u00ed croissant v pa\u0159\u00ed\u017esk\u00e9m peka\u0159stv\u00ed a ka\u017ed\u00fd podnik s yakitori do nich vn\u00e1\u0161\u00ed sv\u016fj osobit\u00fd rukopis, aby na\u0161el dokonalou rovnov\u00e1hu mezi slanost\u00ed, sladkost\u00ed a umami.\n\n\n\nPou\u017eijte om\u00e1\u010dku z tohoto \u010dl\u00e1nku m\u00edsto zjednodu\u0161en\u00e9 om\u00e1\u010dky z receptu na moje \u0161p\u00edzy yakitori a vychutnejte si nezapomenutelnou lah\u016fdku\n\n\n\nJak\u00fd je rozd\u00edl mezi om\u00e1\u010dkou teriyaki a yakitori?\n\n\n\nOm\u00e1\u010dka teriyaki je klasikou japonsk\u00e9 kuchyn\u011b. P\u0159ipravuje se ze s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu, sak\u00e9 a cukru. Je neuv\u011b\u0159iteln\u011b v\u0161estrann\u00e1, m\u016f\u017eete ji pou\u017e\u00edt k marinov\u00e1n\u00ed i glazov\u00e1n\u00ed cel\u00e9 \u0159ady pokrm\u016f, zkr\u00e1tka par\u00e1da.\n\n\n\nTe\u010f si pov\u00edme o om\u00e1\u010dce yakitori. Ta je ur\u010den\u00e1 p\u0159\u00edmo na ku\u0159ec\u00ed \u0161p\u00edzy yakitori nebo tak\u00e9 na masov\u00e9 kuli\u010dky tsukune. Jej\u00ed recept je dost podobn\u00fd om\u00e1\u010dce teriyaki – s\u00f3jov\u00e1 om\u00e1\u010dka, mirin\/sak\u00e9 a cukr – m\u00e1 ale jednu zvl\u00e1\u0161tnost: obsahuje v\u00fdvar dashi. \n\n\n\nA pr\u00e1v\u011b to je jeden z hlavn\u00edch rozd\u00edl\u016f mezi t\u011bmito dv\u011bma om\u00e1\u010dkami. Om\u00e1\u010dka yakitori se nav\u00edc \u010dasto sva\u0159uje do pom\u011brn\u011b hust\u00e9 konzistence, d\u00edky n\u00ed\u017e b\u011bhem pe\u010den\u00ed dob\u0159e obal\u00ed ku\u0159ec\u00ed \u0161p\u00edzy. I kdy\u017e tedy ob\u011b om\u00e1\u010dky maj\u00ed spole\u010dn\u00e9 z\u00e1kladn\u00ed suroviny, jejich p\u0159\u00edprava i pou\u017eit\u00ed se trochu li\u0161\u00ed.\n\n\n\nJak pou\u017e\u00edvat om\u00e1\u010dku yakitori?\n\n\n\nAch, yakitori! Kolem tohoto pojmu koluje cel\u00e1 spousta myln\u00fdch informac\u00ed. \n\n\n\nNejprve mi dovolte poodhalit tajemstv\u00ed t\u011bch proslul\u00fdch hov\u011bz\u00edch \u0161p\u00edz\u016f yakitori se s\u00fdrem, na kter\u00e9 jsem s\u00e1m na tomto webu zve\u0159ejnil recept. Nenechte se zm\u00e1st, navzdory exotick\u00e9mu n\u00e1zvu jsou tyto s\u00fdrov\u00e9 dobroty ryze francouzsk\u00fdm v\u00fdtvorem, stejn\u011b francouzsk\u00fdm jako Eiffelova v\u011b\u017e nebo po\u0159\u00e1dn\u00e9 nad\u00e1v\u00e1n\u00ed na po\u010das\u00ed.\n\n\n\nProslul\u00e9 hov\u011bz\u00ed \u0161p\u00edzy\n\n\n\nA te\u010f p\u0159ejd\u011bme k dal\u0161\u00edmu t\u00e9matu, kter\u00e9 bud\u00ed v\u00e1\u0161niv\u011bj\u0161\u00ed debaty ne\u017e posledn\u00ed fin\u00e1le mistrovstv\u00ed sv\u011bta: k pou\u017eit\u00ed om\u00e1\u010dky. Navzdory tomu, co mo\u017en\u00e1 sl\u00fdch\u00e1te ze v\u0161ech stran, tato om\u00e1\u010dka nen\u00ed ur\u010den\u00e1 k marinov\u00e1n\u00ed, kdepak! \n\n\n\nJe to om\u00e1\u010dka na glazov\u00e1n\u00ed, um\u011ble\u010dt\u011bj\u0161\u00ed ne\u017e \u0161t\u011btec namo\u010den\u00fd do mal\u00ed\u0159sk\u00e9 palety. Ke slovu p\u0159ich\u00e1z\u00ed b\u011bhem pe\u010den\u00ed, kdy budete \u0161p\u00edzy opakovan\u011b pot\u00edrat kuchy\u0148sk\u00fdm \u0161t\u011btcem (nebo star\u00fdm kouskem l\u00e1tky, nejsme p\u0159ece u kr\u00e1lovsk\u00e9ho dvora) jako impresionistick\u00fd mal\u00ed\u0159 p\u0159ed pl\u00e1tnem. \n\n\n\nA je to, te\u010f zn\u00e1te pe\u010dliv\u011b st\u0159e\u017een\u00e1 tajemstv\u00ed yakitori\u2026 tedy ne v\u0161echna, p\u00e1r si jich je\u0161t\u011b nech\u00e1v\u00e1m v z\u00e1loze na p\u0159\u00ed\u0161t\u011b!\n\n\n\nSuroviny na om\u00e1\u010dku yakitori\n\n\n\nMirin: Mirin je druh sladk\u00e9ho japonsk\u00e9ho sak\u00e9, kter\u00e9 se v kuchyni \u010dasto pou\u017e\u00edv\u00e1 k dod\u00e1n\u00ed sladkosti a lesku pokrm\u016fm. V tomto receptu dod\u00e1v\u00e1 om\u00e1\u010dce jemnou sladkost a kr\u00e1sn\u00fd lesk.\n\n\n\nCukr: Cukr dod\u00e1v\u00e1 om\u00e1\u010dce sladkost a z\u00e1rove\u0148 pom\u00e1h\u00e1 vyv\u00e1\u017eit slanou chu\u0165 shoyu. P\u0159i va\u0159en\u00ed s mirinem za vysok\u00e9 teploty nav\u00edc p\u0159isp\u00edv\u00e1 ke sva\u0159en\u00ed om\u00e1\u010dky a jej\u00ed v\u00fdsledn\u00e9 konzistenci.\n\n\n\nShoyu: Shoyu neboli japonsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka je hlavn\u00ed surovinou t\u00e9to om\u00e1\u010dky a dod\u00e1v\u00e1 j\u00ed charakteristickou tmav\u011b hn\u011bdou barvu i slanou chu\u0165 a umami. Kvalitn\u00ed shoyu dod\u00e1 om\u00e1\u010dce bohat\u0161\u00ed a hlub\u0161\u00ed chu\u0165. Doporu\u010duji po\u0159\u00eddit si om\u00e1\u010dku tamari\n\n\n\nDashi v pr\u00e1\u0161ku: Dashi je klasick\u00fd japonsk\u00fd v\u00fdvar ze surovin, jako jsou kombu (su\u0161en\u00e1 mo\u0159sk\u00e1 \u0159asa) a bonito. Dashi v pr\u00e1\u0161ku se pou\u017e\u00edv\u00e1 ke zv\u00fdrazn\u011bn\u00ed chuti umami v om\u00e1\u010dce.\n\n\n\nKuzu : Kuzu (nebo kudzu) je \u0161krob, kter\u00fd se v japonsk\u00e9 kuchyni \u010dasto pou\u017e\u00edv\u00e1 k zahu\u0161\u0165ov\u00e1n\u00ed. V tomto receptu se rozm\u00edch\u00e1 ve vod\u011b a p\u0159id\u00e1 do om\u00e1\u010dky, aby z\u00edskala hust\u0161\u00ed a hlad\u0161\u00ed konzistenci. V p\u0159\u00edpad\u011b pot\u0159eby ho m\u016f\u017eete nahradit kuku\u0159i\u010dn\u00fdm \u0161krobem nebo bramborov\u00fdm \u0161krobem.\n\n\n\nRecept na om\u00e1\u010dku yakitori\n\n\n\n\n\n\tAutentick\u00e1 om\u00e1\u010dka yakitori\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 ml mirinu125 g cukru400 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka dashi v pr\u00e1\u0161ku1 l\u017e\u00edce kuzu (na zahu\u0161t\u011bn\u00ed)\t\n\t\n\t\tNalijte mirin do rendl\u00edku, p\u0159idejte cukr a va\u0159te, dokud se objem tekutiny nezmen\u0161\u00ed o t\u0159etinu.P\u0159idejte dashi v pr\u00e1\u0161ku a s\u00f3jovou om\u00e1\u010dku, p\u0159ive\u010fte k varu a va\u0159te 3 minuty. Rozpus\u0165te p\u0159ibli\u017en\u011b l\u017e\u00edci kuzu v tro\u0161e studen\u00e9 vody a vm\u00edchejte do om\u00e1\u010dky tare.M\u00edchejte je\u0161t\u011b 3 minuty, dokud om\u00e1\u010dka nebude leskl\u00e1 a lehce zhoustl\u00e1.\t\n\t\n\t\tChcete-li ov\u011b\u0159it, zda je om\u00e1\u010dka v prvn\u00edm kroku dostate\u010dn\u011b zredukovan\u00e1, nalijte mal\u00e9 mno\u017estv\u00ed sm\u011bsi do studen\u00e9 vody. Pokud se po ochlazen\u00ed vytvo\u0159\u00ed m\u011bkk\u00e1 kuli\u010dka, je redukce dostate\u010dn\u00e1.\nKuzu m\u016f\u017eete nahradit bramborov\u00fdm nebo kuku\u0159i\u010dn\u00fdm \u0161krobem, ale konzistence nebude stejn\u00e1.\n\t\n\t\n\t\tSauceJaponaisesauce brochette, sauce yakitori, yakitori","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199907","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=199907"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199907\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/8647"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}