{"id":200216,"title":"Ponzu om\u00e1\u010dka p\u0159ipraven\u00e1 doma","modified":"2026-10-31T18:06:54+01:00","plain":"Japonsk\u00e1 om\u00e1\u010dka z citrus\u016f a s\u00f3jov\u00e9 om\u00e1\u010dky, zjemn\u011bn\u00e1 mirinem a provon\u011bn\u00e1 \u0159asou kombu a su\u0161en\u00fdm bonitem.\n\n\n\nJe zimn\u00ed ve\u010der, uprost\u0159ed stolu se kou\u0159\u00ed z hrnce a ka\u017ed\u00fd si z n\u011bj lov\u00ed kousek ku\u0159ete, list zel\u00ed nebo kostku tofu. \n\n\n\nVedle tal\u00ed\u0159e \u010dek\u00e1 mal\u00e1 miska: tmav\u00e1 om\u00e1\u010dka von\u00edc\u00ed po yuzu a s\u00f3jov\u00e9 om\u00e1\u010dce. Nejprve uc\u00edt\u00edte kyselost a sv\u011b\u017eest, pak nastoup\u00ed slanost a umami s lehce kou\u0159ov\u00fdm n\u00e1dechem bonita. Sta\u010d\u00ed do n\u00ed namo\u010dit sousto a i ten nejjemn\u011bj\u0161\u00ed v\u00fdvar r\u00e1zem o\u017eije.\n\n\n\nMiska ponzu pat\u0159\u00ed k mizutaki, japonsk\u00e9mu ku\u0159ec\u00edmu fondue\n\n\n\nCo je om\u00e1\u010dka ponzu?\n\n\n\nOm\u00e1\u010dka ponzu pod\u00e1van\u00e1 v Japonsku je t\u00e9m\u011b\u0159 v\u017edy ponzu shoyu: citrusov\u00e1 \u0161\u0165\u00e1va a s\u00f3jov\u00e1 om\u00e1\u010dka ve stejn\u00e9m pom\u011bru, zjemn\u011bn\u00e9 mirinem a sak\u00e9, kter\u00e9 se zah\u0159ej\u00ed, aby se z nich odpa\u0159il alkohol. \n\n\n\nKousek \u0159asy kombu a hoblinky katsuobushi se v n\u00ed nechaj\u00ed p\u0159es noc louhovat a pot\u00e9 se odstran\u00ed. V\u00fdsledkem je kysel\u00e1 a slan\u00e1 om\u00e1\u010dka, kter\u00e1 se pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm k nam\u00e1\u010den\u00ed soust nebo k dochucen\u00ed t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z nizozemsk\u00e9ho pons, pun\u010de z ovocn\u00fdch \u0161\u0165\u00e1v. V japon\u0161tin\u011b se posledn\u00ed slabika p\u00ed\u0161e znakem pro ocet (su, zde vyslovovan\u00e9 zu). Ponzu v prav\u00e9m slova smyslu je ostatn\u011b jen sm\u011bs citrusov\u00e9 \u0161\u0165\u00e1vy a octa, bez s\u00f3jov\u00e9 om\u00e1\u010dky.\n\n\n\nSlovo od nizozemsk\u00fdch obchodn\u00edk\u016f\n\n\n\nSlovo se do japon\u0161tiny dostalo v obdob\u00ed Edo, kdy byli Nizozemci jedin\u00fdmi Evropany, kte\u0159\u00ed sm\u011bli s Japonskem obchodovat. Jejich pons, n\u00e1poj z ovocn\u00fdch \u0161\u0165\u00e1v, nakonec za\u010dal ozna\u010dovat kysel\u00e9 dochucovadlo. Postupem \u010dasu se na stolech prosadila verze se s\u00f3jovou om\u00e1\u010dkou a pr\u00e1v\u011b tu dnes najdete v lahv\u00edch.\n\n\n\nPonzu se nikdy neva\u0159\u00ed spole\u010dn\u011b s pokrmem. P\u0159il\u00e9v\u00e1 se a\u017e nakonec nebo se do n\u00ed nam\u00e1\u010dej\u00ed sousta, aby vyv\u00e1\u017eila tu\u010dnost a osv\u011b\u017eila chu\u0165 v \u00fastech, co\u017e je v japonsk\u00e9 kuchyni b\u011b\u017en\u00fd princip. Ka\u017ed\u00fd region m\u00e1 sv\u016fj citrus: sudachi v Toku\u0161im\u011b, kabosu v \u00d3it\u011b, daidai ve Fukuoce.\n\n\n\nV \u00d3it\u011b se toriten nam\u00e1\u010d\u00ed do ponzu s kabosu\n\n\n\nHlavn\u00ed suroviny na om\u00e1\u010dku ponzu\n\n\n\n\n\n\n\nIde\u00e1ln\u00edm citrusem je \u010derstv\u00e9 yuzu, v Evrop\u011b je ale vz\u00e1cn\u00e9 a drah\u00e9. Nahrad\u00ed ho stejn\u00e9 mno\u017estv\u00ed 100 % \u0161\u0165\u00e1vy z yuzu v lahvi. Pokud yuzu nem\u00e1te, velmi dob\u0159e poslou\u017e\u00ed sm\u011bs citronov\u00e9 a limetov\u00e9 \u0161\u0165\u00e1vy v pom\u011bru jedna ku jedn\u00e9 a trocha grapefruitu dod\u00e1 jemnou ho\u0159kost typickou pro yuzu. Citrusy vyma\u010dkejte a\u017e na posledn\u00ed chv\u00edli, proto\u017ee limetov\u00e1 \u0161\u0165\u00e1va rychle ho\u0159kne.\n\n\n\nJaponsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1 slanost a barvu: tmav\u00e1 koikuchi pro tmav\u0161\u00ed om\u00e1\u010dku, sv\u011btl\u00e1 usukuchi pro sv\u011btlej\u0161\u00ed odst\u00edn. Mirin zjemn\u00ed kyselost. Sak\u00e9 dod\u00e1 chuti plnost, po zah\u0159\u00e1t\u00ed u\u017e bez alkoholov\u00e9 p\u0159\u00edchuti.\n\n\n\nKombu a katsuobushi, dv\u011b z\u00e1kladn\u00ed suroviny v\u00fdvaru dashi, dod\u00e1vaj\u00ed om\u00e1\u010dce dlouhotrvaj\u00edc\u00ed chu\u0165 a kou\u0159ov\u00fd n\u00e1dech. Podle chuti ji pak m\u016f\u017eete doladit trochou dashi, mirinu nebo r\u00fd\u017eov\u00e9ho octa.\n\n\n\nK \u010demu pod\u00e1vat om\u00e1\u010dku ponzu\n\n\n\nV Japonsku se ponzu pod\u00e1v\u00e1 p\u0159edev\u0161\u00edm k zimn\u00edm fondue, od shabu-shabu po chanko nabe: nam\u00e1\u010d\u00ed se do n\u00ed maso a zelenina vyta\u017een\u00e9 z v\u00fdvaru. Hod\u00ed se tak\u00e9 k tataki a sashimi, k ta\u0161ti\u010dk\u00e1m gyoza ope\u010den\u00fdm na p\u00e1nvi i ke studen\u00e9mu tofu v pokrmu hiyayakko. Na sal\u00e1t nebo grilovanou rybu sta\u010d\u00ed jedna l\u017e\u00edce.\n\n\n\nDal\u0161\u00ed zimn\u00ed fondue, ke kter\u00e9mu se pod\u00e1v\u00e1 miska ponzu: mizore nabe\n\n\n\nPraktick\u00e9 rady pro povedenou om\u00e1\u010dku ponzu\n\n\n\n\u010cerstv\u011b p\u0159ipraven\u00e1 om\u00e1\u010dka m\u00e1 velmi ostrou chu\u0165. Noc v lednici zjemn\u00ed kyselost a umo\u017en\u00ed \u0159ase kombu a bonitu vylouhovat se.\n\n\n\nP\u0159ipravujte ji ve sklen\u011bn\u00e9 nebo keramick\u00e9 n\u00e1dob\u011b vypl\u00e1chnut\u00e9 vrouc\u00ed vodou: om\u00e1\u010dka je kysel\u00e1 a p\u0159i kontaktu s kovem z\u00edsk\u00e1v\u00e1 kovovou pachu\u0165. Po p\u0159ecezen\u00ed vydr\u017e\u00ed v lednici p\u0159ibli\u017en\u011b m\u011bs\u00edc a m\u016f\u017eete ji tak\u00e9 zamrazit ve form\u011b na ledov\u00e9 kostky.\n\n\n\n\n\n\tDom\u00e1c\u00ed om\u00e1\u010dka ponzu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tCitrusov\u00e1 \u0161\u0165\u00e1va100 ml citrusov\u00e9 \u0161\u0165\u00e1vy (\u010derstv\u00e9, z yuzu nebo z 50% limetkov\u00e9 a 50% citronov\u00e9 \u0161\u0165\u00e1vy)Mirin a sak\u00e920 ml mirinu10 ml sak\u00e9Louhov\u00e1n\u00ed a cezen\u00ed100 ml japonsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky, (tmav\u00e9 (koikuchi) nebo sv\u011btl\u00e9 (usukuchi))10 g katsuobushi ((hoblinky su\u0161en\u00e9ho bonita))1 kousek kombu (o velikosti p\u0159ibli\u017en\u011b 1,5 cm)\t\n\t\n\t\tCitrusov\u00e1 \u0161\u0165\u00e1vaRozkrojte citrusy nap\u016fl.Vyma\u010dkejte z citrus\u016f \u0161\u0165\u00e1vu.Mirin a sak\u00e9Nalijte mirin a sak\u00e9 do mal\u00e9ho rendl\u00edku.Zah\u0159\u00edvejte na m\u00edrn\u00e9m ohni, aby se odpa\u0159il alkohol (tomuto postupu se \u0159\u00edk\u00e1 nikiri).Nechte vychladnout.Louhov\u00e1n\u00ed a cezen\u00edDo \u010dist\u00e9 sklenice nebo sklen\u011bn\u00e9 lahve dejte citrusovou \u0161\u0165\u00e1vu, vychladl\u00fd mirin a sak\u00e9, s\u00f3jovou om\u00e1\u010dku, katsuobushi a kombu.Dob\u0159e prom\u00edchejte.N\u00e1dobu uzav\u0159ete.Nechte p\u0159es noc odle\u017eet v lednici.Om\u00e1\u010dku p\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edto nebo \u010dajov\u00e9 s\u00edtko.Odstra\u0148te katsuobushi a kombu.\t\n\t\n\t\tZ\u00e1klad t\u00e9to om\u00e1\u010dky je jednoduch\u00fd: 1 d\u00edl s\u00f3jov\u00e9 om\u00e1\u010dky na 1 d\u00edl citrusov\u00e9 \u0161\u0165\u00e1vy. Pot\u00e9 ji podle chuti dola\u010fte trochou dashi, mirinu nebo r\u00fd\u017eov\u00e9ho octa. \u010cerstv\u011b p\u0159ipraven\u00e1 om\u00e1\u010dka m\u00e1 velmi v\u00fdraznou citrusovou chu\u0165; po kr\u00e1tk\u00e9m odle\u017een\u00ed se zjemn\u00ed.\n\u010cerstv\u00e9 yuzu je v Evrop\u011b vz\u00e1cn\u00e9 a drah\u00e9. Nejlep\u0161\u00ed n\u00e1hradou je 100 % \u0161\u0165\u00e1va z yuzu v lahvi, kterou se\u017eenete v asijsk\u00fdch potravin\u00e1ch nebo na internetu. Pou\u017eijte stejn\u00e9 mno\u017estv\u00ed (100 ml). Pokud yuzu nem\u00e1te, na 100 ml \u0161\u0165\u00e1vy se osv\u011bd\u010duj\u00ed dv\u011b sm\u011bsi: 50 ml citronov\u00e9 a 50 ml limetkov\u00e9 \u0161\u0165\u00e1vy; nebo 50 ml citronov\u00e9, 30 ml limetkov\u00e9 a 20 ml grapefruitov\u00e9 \u0161\u0165\u00e1vy, kter\u00e1 dod\u00e1 jemnou ho\u0159kost typickou pro yuzu. Vyma\u010dkan\u00e1 limetkov\u00e1 \u0161\u0165\u00e1va rychle ho\u0159kne: citrusy vyma\u010dkejte a\u017e p\u0159i p\u0159\u00edprav\u011b om\u00e1\u010dky.\nNikiri je postup, p\u0159i kter\u00e9m se zah\u0159\u00edv\u00e1 mirin a sak\u00e9, aby se z nich odpa\u0159il alkohol: pokud tento krok vynech\u00e1te, v om\u00e1\u010dce z\u016fstane ostr\u00e1 alkoholov\u00e1 chu\u0165.\nPou\u017eijte sklen\u011bnou nebo keramickou n\u00e1dobu, kterou p\u0159ed pou\u017eit\u00edm spa\u0159\u00edte vrouc\u00ed vodou: om\u00e1\u010dka je kysel\u00e1 a v kovov\u00e9 n\u00e1dob\u011b z\u00edsk\u00e1v\u00e1 kovovou pachu\u0165.\nPo p\u0159ecezen\u00ed uchov\u00e1vejte om\u00e1\u010dku v lednici v \u010dist\u00e9 sklen\u011bn\u00e9 lahvi. Tato verze s \u010derstvou \u0161\u0165\u00e1vou a bez octa vydr\u017e\u00ed p\u0159ibli\u017en\u011b m\u011bs\u00edc. M\u016f\u017eete ji tak\u00e9 zmrazit ve formi\u010dce na led.\n\t\n\t\n\t\tSauceJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200216","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=200216"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200216\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/192868"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}