{"id":199964,"title":"Tonkatsu z air fryeru, japonsk\u00fd vep\u0159ov\u00fd \u0159\u00edzek","modified":"2026-10-31T18:03:02+01:00","plain":"Tonkatsu je japonsk\u00fd pokrm z obalovan\u00e9ho a sma\u017een\u00e9ho vep\u0159ov\u00e9ho masa. Ton znamen\u00e1 \u201evep\u0159ov\u00e9\u201c a katsu je zkratka anglick\u00e9ho v\u00fdrazu pro kotletu, kter\u00fd poch\u00e1z\u00ed z francouz\u0161tiny. Pat\u0159\u00ed k nej\u010dast\u011bji konzumovan\u00fdm j\u00eddl\u016fm v Japonsku, jeho p\u0159\u00edprava je nejen snadn\u00e1, ale v\u00fdsledek je tak\u00e9 nesm\u00edrn\u011b lahodn\u00fd. Sta\u010d\u00ed ochutnat a zamilujete si ho, zvl\u00e1\u0161\u0165 kdy\u017e si te\u010f m\u016f\u017eete toto v\u00fdborn\u00e9 obalovan\u00e9 vep\u0159ov\u00e9 p\u0159ipravit v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\n\n\nStejn\u011b jako u mnoha dal\u0161\u00edch obl\u00edben\u00fdch japonsk\u00fdch j\u00eddel (nap\u0159\u00edklad ramenu, tempury, nudl\u00ed soba atd.) existuj\u00ed restaurace specializovan\u00e9 na tonkatsu, kter\u00e9 pod\u00e1vaj\u00ed v\u00fdhradn\u011b tento \u0161\u0165avnat\u00fd vep\u0159ov\u00fd \u0159\u00edzek. A \u017e\u00e1dn\u00fd tal\u00ed\u0159 tonkatsu nen\u00ed kompletn\u00ed bez hrom\u00e1dky \u010derstv\u011b nakrouhan\u00e9ho zel\u00ed a po\u0159\u00e1dn\u00e9 d\u00e1vky dom\u00e1c\u00ed om\u00e1\u010dky tonkatsu.\n\n\n\nMoje samosy z horkovzdu\u0161n\u00e9 frit\u00e9zy v\u00e1m zp\u0159\u00edjemn\u00ed posezen\u00ed u aperitivu\n\n\n\nTrocha historie…\n\n\n\nNe\u017e si tonkatsu na za\u010d\u00e1tku 20. stolet\u00ed z\u00edskalo obrovskou oblibu jako pokrm z vep\u0159ov\u00e9ho masa, p\u0159ipravovalo se p\u0159edev\u0161\u00edm z hov\u011bz\u00edho. \n\n\n\nKdy\u017e se recept kolem roku 1870 poprv\u00e9 objevil, u\u017e tehdy byl pova\u017eov\u00e1n za j\u00eddlo stylu j\u00f3\u0161oku (tedy japonsk\u00fd pokrm inspirovan\u00fd z\u00e1padn\u00ed kuchyn\u00ed). Teprve o n\u011bkolik desetilet\u00ed pozd\u011bji bylo vep\u0159ov\u00e9 nahrazeno hov\u011bz\u00edm a vzniklo tak obl\u00edben\u00e9 j\u00eddlo, na kter\u00e9m si pochutn\u00e1v\u00e1me dnes.\n\n\n\nTahle mal\u00e1 lah\u016fdka je moje k\u0159upav\u00e9 vep\u0159ov\u00e9 z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\n\u0158\u00edk\u00e1 se, \u017ee tonkatsu vych\u00e1z\u00ed z francouzsk\u00e9 telec\u00ed kotlety, co\u017e je v podstat\u011b obalovan\u00fd telec\u00ed \u0159\u00edzek sma\u017een\u00fd na m\u00e1sle na p\u00e1nvi. Tokijsk\u00e1 restaurace Rengatei \u7149\u74e6\u4ead (kter\u00e1 je otev\u0159en\u00e1 dodnes!) tento n\u00e1pad p\u0159evzala a trochu ho upravila, aby vyhovoval japonsk\u00fdm chut\u00edm. V roce 1899 se tak poprv\u00e9 objevilo tonkatsu.\n\n\n\nTipy, jak p\u0159ipravit poveden\u00e9 vep\u0159ov\u00e9 tonkatsu\n\n\n\nTento krok nen\u00ed nutn\u00fd, ale v\u00fdsledek bude mnohem lep\u0161\u00ed: zhruba 10 minut p\u0159edem lehce navlh\u010dete strouhanku panko rozpra\u0161ova\u010dem. Strouhanka panko bude po upe\u010den\u00ed mnohem kompaktn\u011bj\u0161\u00ed a bude kr\u00e1sn\u011b vypadat.\n\n\n\nDal\u0161\u00edm j\u00eddlem, kter\u00e9 se obvykle sma\u017e\u00ed na oleji a dob\u0159e se povede i takto, je obalovan\u00e1 ryba z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nSamoz\u0159ejm\u011b nesm\u00ed chyb\u011bt slavn\u00e1 om\u00e1\u010dka k vep\u0159ov\u00e9mu tonkatsu. Hotovou ji najdete v asijsk\u00fdch potravin\u00e1ch, ale i recept na ni v\u00e1m tu p\u0159id\u00e1v\u00e1m. Jej\u00ed p\u0159\u00edprava je velmi jednoduch\u00e1\n\n\n\nMoje yaki udon s hov\u011bz\u00edm masem, dal\u0161\u00ed ikonick\u00e9 japonsk\u00e9 j\u00eddlo \n\n\n\nNa n\u011bkolika m\u00edstech na\u0159\u00edzn\u011bte vazivo (b\u00edlou \u010d\u00e1st) mezi masem a tukem. Je to pot\u0159eba proto, \u017ee maso a tuk maj\u00ed r\u016fznou pru\u017enost a p\u0159i tepeln\u00e9 \u00faprav\u011b se smr\u0161\u0165uj\u00ed a roztahuj\u00ed r\u016fzn\u00fdm tempem. D\u00edky tomu z\u016fstane vep\u0159ov\u00e9 tonkatsu p\u0159i sma\u017een\u00ed p\u011bkn\u011b rovn\u00e9 a nebude se kroutit.\n\n\n\nPou\u017eijte ho do lahodn\u00e9ho katsudonu\n\n\n\nPokud m\u00e1te pali\u010dku na maso, pus\u0165te se do naklep\u00e1v\u00e1n\u00ed! Maso tak bude kr\u00e1sn\u011b k\u0159ehk\u00e9 a l\u00e9pe si udr\u017e\u00ed tvar\n\n\n\nDal\u0161\u00edm vyhl\u00e1\u0161en\u00fdm pokrmem japonsk\u00e9 kuchyn\u011b jsou yaki udon \n\n\n\n\n\n\tVep\u0159ov\u00e9 tonkatsu z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\tair fryer\t\n\t\n\t\t2 vep\u0159ov\u00e9 kotlety bez kosti\/vep\u0159ov\u00e9 panenkyS\u016flPep\u0159STROUHANKA1 velk\u00e9 vejce roz\u0161lehan\u00e9 v misce2 l\u017e\u00edce p\u0161eni\u010dn\u00e9 mouky v hlubok\u00e9m tal\u00ed\u0159i1  hlubok\u00fd tal\u00ed\u0159 strouhanky panko OM\u00c1\u010cKA TONKATSU1 l\u017e\u00edce  ke\u010dupu2 l\u017e\u00edce  worcestersk\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka  cukru\t\n\t\n\t\tVep\u0159ov\u00e9 maso naklepejte h\u0159betem no\u017ee nebo opravdovou pali\u010dkou na maso, pokud jste bohat\u00ed, osolte a opep\u0159ete. Z okraj\u016f tak\u00e9 odstra\u0148te ve\u0161ker\u00fd tukNejprve obalte v mouce, dob\u0159e p\u0159itla\u010dte a p\u0159ebytek oklepejteNamo\u010dte do vejceObalte ve strouhance panko, dob\u0159e p\u0159itla\u010dte a p\u0159ebytek oklepejteP\u0159edeh\u0159ejte horkovzdu\u0161nou frit\u00e9zu na 180 stup\u0148\u016f CelsiaKousky masa  rozlo\u017ete rovnom\u011brn\u011b naplocho a pe\u010dte 15 min p\u0159i 180\u00b0C, v polovin\u011b pe\u010den\u00ed je oto\u010dte.P\u0159ed kr\u00e1jen\u00edm nechte 2 min odpo\u010dinoutOm\u00e1\u010dku p\u0159ipravte sm\u00edch\u00e1n\u00edm surovin v misce\t\n\t\n\t\t\t\n\t\n\t\tJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199964","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=199964"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199964\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/588"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199964"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199964"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}