{"id":199914,"title":"Unagi om\u00e1\u010dka na japonsk\u00e9 grilovan\u00e9 pokrmy","modified":"2026-10-31T18:02:00+01:00","plain":"Recept na lahodnou om\u00e1\u010dku unagi pro glazov\u00e1n\u00ed i nam\u00e1\u010den\u00ed japonsk\u00fdch pokrm\u016f\n\n\n\nUnagi no tare, om\u00e1\u010dka kabayaki, om\u00e1\u010dka nitsume\u2026 V Japonsku m\u00e1 om\u00e1\u010dka unagi n\u011bkolik r\u016fzn\u00fdch n\u00e1zv\u016f, ale jeden v\u00e1s ur\u010dit\u011b zaujal: \u201e\u00faho\u0159\u00ed om\u00e1\u010dka\u201c. \n\n\n\nJak se \u0159\u00edk\u00e1, zd\u00e1n\u00ed klame. Mo\u017en\u00e1 v\u00e1s p\u0159ekvap\u00ed, \u017ee na tuhle lahodnou om\u00e1\u010dku sta\u010d\u00ed jen 4 snadno dostupn\u00e9 suroviny a \u00faho\u0159e mezi nimi nenajdete (tedy alespo\u0148 dnes\u2026)!\n\n\n\nCo je om\u00e1\u010dka unagi?\n\n\n\nJaponsk\u00e1 kuchyn\u011b m\u00e1 v oblasti om\u00e1\u010dek opravdu co nab\u00eddnout a tahle m\u00e1 p\u0159es sv\u016fj pon\u011bkud nezvykl\u00fd n\u00e1zev po\u0159\u00e1dn\u00e9 kouzlo. Jej\u00edmi hlavn\u00edmi surovinami jsou mirin a s\u00f3jov\u00e1 om\u00e1\u010dka, tak\u017ee se om\u00e1\u010dka unagi docela podob\u00e1 om\u00e1\u010dce teriyaki. \n\n\n\nM\u016fj recept na lahodn\u00e9 ku\u0159e s om\u00e1\u010dkou teriyaki\n\n\n\nJej\u00ed suroviny sice pat\u0159\u00ed k z\u00e1kladn\u00ed v\u00fdbav\u011b pro p\u0159\u00edpravu mnoha japonsk\u00fdch om\u00e1\u010dek, ale om\u00e1\u010dka unagi se odli\u0161uje konzistenc\u00ed p\u0159ipom\u00ednaj\u00edc\u00ed med a charakteristickou karamelovou chut\u00ed. \n\n\n\nPo ryb\u011b tedy v\u016fbec nechutn\u00e1. Zato se skv\u011ble hod\u00ed k sushi nebo onigiri!\n\n\n\nPro\u010d se j\u00ed ale \u0159\u00edk\u00e1 \u201e\u00faho\u0159\u00ed om\u00e1\u010dka\u201c, kdy\u017e v n\u00ed \u017e\u00e1dn\u00fd \u00faho\u0159 nen\u00ed? Je to docela zvl\u00e1\u0161tn\u00ed, zvl\u00e1\u0161\u0165 kdy\u017e v\u00edte, \u017ee \u201eunagi\u201c v p\u0159ekladu doslova znamen\u00e1 \u201e\u00faho\u0159\u201c. \n\n\n\nV Japonsku se tato ryba j\u00ed pom\u011brn\u011b \u010dasto. A pr\u00e1v\u011b om\u00e1\u010dka unagi se v\u00fdborn\u011b hod\u00ed ke grilovan\u00e9mu \u00faho\u0159i a je k n\u011bmu velmi obl\u00edben\u00e1, t\u0159eba v pokrmu unagi don (grilovan\u00fd \u00faho\u0159 na b\u00edl\u00e9 r\u00fd\u017ei, kter\u00fd pat\u0159\u00ed mezi donburi). \n\n\n\nJe dobr\u00e9 v\u011bd\u011bt, \u017ee p\u016fvodn\u011b tato om\u00e1\u010dka obsahovala \u00faho\u0159\u00ed v\u00fdvar, co\u017e u\u017e dnes neplat\u00ed. To u\u017e leccos vysv\u011btluje! \n\n\n\nPokud u\u017e om\u00e1\u010dku unagi trochu zn\u00e1te, nejsp\u00ed\u0161 jste si v\u0161imli, \u017ee se \u010dasto spojuje s n\u00e1zvy \u201enitsume\u201c nebo \u201ekabayaki\u201c. Vyznat se ve v\u0161ech t\u011bch pojmenov\u00e1n\u00edch nen\u00ed v\u017edy snadn\u00e9. \n\n\n\nKabayaki je p\u0159edev\u0161\u00edm pokrm z grilovan\u00fdch \u00faho\u0159\u00edch \u0161p\u00edz\u016f, ale tento pojem ozna\u010duje tak\u00e9 grilovan\u00e9 pokrmy z ryb podobn\u00fdch \u00faho\u0159i, tedy podlouhl\u00fdch a bez \u0161upin. \n\n\n\nJde o pokrm p\u0159ipravovan\u00fd zp\u016fsobem \u201eteriyaki\u201c (ano, stejn\u011b jako ku\u0159e), p\u0159i kter\u00e9m se \u0161p\u00edzy, v tomto p\u0159\u00edpad\u011b \u00faho\u0159\u00ed, griluj\u00ed a b\u011bhem p\u0159\u00edpravy nam\u00e1\u010dej\u00ed do hust\u00e9 om\u00e1\u010dky. V\u00fdsledkem je to, \u010demu se \u0159\u00edk\u00e1 \u201eunagi no kabayaki\u201c, tedy doslova \u201e\u00faho\u0159 grilovan\u00fd nad plamenem a glazovan\u00fd\u201c. \n\n\n\nU nitsume je snadn\u00e9 se v tom ztratit. Jde o druh dochucovadla pou\u017e\u00edvan\u00e9ho hlavn\u011b k sushi a om\u00e1\u010dka unagi do t\u00e9to skupiny pat\u0159\u00ed. P\u016fvodn\u011b tak\u00e9 nitsume obsahovalo \u00faho\u0159\u00ed v\u00fdvar. \n\n\n\nAni tady u\u017e to ale neplat\u00ed. Pokud tedy naraz\u00edte na n\u00e1zvy \u201enitsume\u201c nebo \u201ekabayaki\u201c, nenechte se p\u0159ekvapit, u om\u00e1\u010dek s nimi p\u0159\u00edli\u0161 vedle ne\u0161l\u00e1pnete. Chcete m\u00edt jistotu? Dr\u017ete se tohoto receptu, kter\u00fd v\u00e1m nezabere v\u00edc \u010dasu ne\u017e pochopen\u00ed rozd\u00edl\u016f mezi v\u0161emi t\u011bmi n\u00e1zvy!\n\n\n\nHlavn\u00ed suroviny na om\u00e1\u010dku unagi \n\n\n\n\n\n\n\nMirin: r\u00fd\u017eov\u00e9 v\u00edno se sladkou chut\u00ed, kter\u00e9 se k \u00faho\u0159i obzvl\u00e1\u0161\u0165 dob\u0159e hod\u00ed. Mirin dod\u00e1v\u00e1 trochu sladkosti a n\u00e1znak kyselosti jako protip\u00f3l ke slanosti s\u00f3jov\u00e9 om\u00e1\u010dky. V kombinaci s cukrem tak\u00e9 prop\u016fj\u010duje om\u00e1\u010dce unagi jemnou karamelovou chu\u0165. Cukr nav\u00edc pom\u00e1h\u00e1 om\u00e1\u010dku zahustit.\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: dod\u00e1v\u00e1 slanost, kter\u00e1 vyva\u017euje chut\u011b om\u00e1\u010dky. Spr\u00e1vnou d\u00e1vkou soli zv\u00fdrazn\u00ed a prohloub\u00ed chu\u0165 \u00faho\u0159e, ani\u017e by p\u0159ehlu\u0161ila ostatn\u00ed chut\u011b. \n\n\n\nDashi: v n\u011bkter\u00fdch receptech se m\u00edsto n\u011bj p\u0159id\u00e1v\u00e1 sak\u00e9. Osobn\u011b rad\u011bji pou\u017e\u00edv\u00e1m dashi v pr\u00e1\u0161ku, kter\u00e9 svou chut\u00ed umami dod\u00e1v\u00e1 om\u00e1\u010dce hloubku. \n\n\n\nObvykle bych v\u00e1m sp\u00ed\u0161 doporu\u010dil dashi k ryb\u00e1m nep\u0159id\u00e1vat, proto ho tady pou\u017e\u00edv\u00e1me jen st\u0159\u00eddm\u011b. \u00daho\u0159 je ale ryba s pom\u011brn\u011b jemnou a delik\u00e1tn\u00ed chut\u00ed. Dashi se tedy do tohoto receptu rozhodn\u011b hod\u00ed, dokonce je to skv\u011bl\u00e1 kombinace!\n\n\n\n\n\n\tOm\u00e1\u010dka unagi - Om\u00e1\u010dka na japonsk\u00e9 grilovan\u00e9 pokrmy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t100 ml mirinu100 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky (nebo slan\u00e9 japonsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky, nap\u0159\u00edklad Kikkoman)50 g cukru5 g dashi v pr\u00e1\u0161ku\t\n\t\n\t\tV mal\u00e9m rendl\u00edku d\u016fkladn\u011b prom\u00edchejte v\u0161echny surovinyZah\u0159\u00edvejte na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm plameni a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed nechte zredukovat do zhoustnut\u00ed\t\n\t\n\t\t\t\n\t\n\t\tSauceJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199914","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=199914"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199914\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/17408"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}