{"id":200224,"title":"Japonsk\u00fd zeln\u00fd sal\u00e1t","modified":"2026-10-31T18:07:10+01:00","plain":"Lahodn\u00fd japonsk\u00fd zeln\u00fd sal\u00e1t, mnohem lep\u0161\u00ed ne\u017e ve va\u0161\u00ed obl\u00edben\u00e9 restauraci\n\n\n\nZeln\u00fd sal\u00e1t se d\u00e1 p\u0159ipravit r\u016fzn\u00fdmi zp\u016fsoby, od jednoduch\u00e9 z\u00e1livky p\u0159es kr\u00e1tk\u00e9 nalo\u017een\u00ed a\u017e po opravdov\u00e9 kva\u0161en\u00ed. V\u00edtejte ve fascinuj\u00edc\u00edm sv\u011bt\u011b tsukemono, tedy japonsk\u00e9 nakl\u00e1dan\u00e9 zeleniny\n\n\n\nJsou p\u0159\u00edbuzn\u00e9 vietnamsk\u00e9 nakl\u00e1dan\u00e9 zelenin\u011b do chua\n\n\n\nCo je japonsk\u00fd zeln\u00fd sal\u00e1t?\n\n\n\nJak u\u017e jsem zm\u00ednil, tsukemono je jednodu\u0161e obecn\u00e9 ozna\u010den\u00ed pro velmi obl\u00edben\u00fd zp\u016fsob p\u0159\u00edpravy zeleniny v Japonsku. P\u0159ijde mi \u0161koda, \u017ee spousta restaurac\u00ed a bloger\u016f zeln\u00fd sal\u00e1t naz\u00fdv\u00e1 prost\u011b jen tsukemono, jako by \u0161lo o samostatn\u00e9 j\u00eddlo, a ne o zp\u016fsob p\u0159\u00edpravy. \n\n\n\nJaponsk\u00fd zeln\u00fd sal\u00e1t pat\u0159\u00ed mezi tsukemono, ale ne ka\u017ed\u00e9 tsukemono je zeln\u00fd sal\u00e1t.\n\n\n\nLidi to mate a m\u016f\u017ee je to p\u0159ipravit o cel\u00fd sv\u011bt j\u00eddel, z nich\u017e je jedno lahodn\u011bj\u0161\u00ed ne\u017e druh\u00e9. Nebudu ale zbyte\u010dn\u011b odb\u00edhat a vytv\u00e1\u0159et v\u00e1m nekone\u010dn\u011b dlouh\u00fd automatick\u00fd obsah o p\u016fvodu tsukemono a v\u0161em okolo, na to tu m\u00e1te m\u016fj samostatn\u00fd \u010dl\u00e1nek. Poj\u010fme rovnou k v\u011bci. \n\n\n\nJak recept vznikl\n\n\n\nTento recept je rychl\u00e9 tsukemono typu shiozuke, tedy nakl\u00e1dan\u00e9 v soli. Konkr\u00e9tn\u011b se zelenina nakr\u00e1j\u00ed a pot\u00e9 se nech\u00e1 odle\u017eet v soli. \n\n\n\nUp\u0159\u00edmn\u011b, pou\u017eijte, co chcete, ale u\u017e n\u011bjakou dobu jsem cht\u011bl nab\u00eddnout nov\u00fd recept s listy shiso a podle m\u011b se k sob\u011b v\u0161echno opravdu skv\u011ble hod\u00ed. Pro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 p\u0159idejte om\u00e1\u010dku goma dare\n\n\n\nHlavn\u00ed suroviny na japonsk\u00fd zeln\u00fd sal\u00e1t\n\n\n\n\n\n\n\nShiso: m\u00e1 lahodnou citrusovou chu\u0165 s t\u00f3ny m\u00e1ty a sko\u0159ice\n\n\n\nPekingsk\u00e9 zel\u00ed: Z\u00e1klad receptu, m\u016f\u017eete ho nastrouhat nebo nakr\u00e1jet podle postupu v receptu. Podle toho, co v\u00e1m vyhovuje.\n\n\n\nJaponsk\u00e1 okurka: M\u016f\u017eete pou\u017e\u00edt b\u011b\u017enou okurku, ale pozor, v tom p\u0159\u00edpad\u011b je pot\u0159eba sn\u00ed\u017eit mno\u017estv\u00ed na polovinu\n\n\n\nTogarashi: Pou\u017e\u00edv\u00e1m ho trochu na posyp\u00e1n\u00ed, aby sal\u00e1t z\u00edskal pikantn\u00ed n\u00e1dech, ale je zcela voliteln\u00e9\n\n\n\n\n\n\tJaponsk\u00fd zeln\u00fd sal\u00e1t lep\u0161\u00ed ne\u017e z restaurace\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t350 g list\u016f pekingsk\u00e9ho zel\u00ed1 japonsk\u00e1 okurka (japonsk\u00e9 okurky jsou polovi\u010dn\u00ed oproti b\u011b\u017en\u00fdm okurk\u00e1m)1 l\u017e\u00edce z\u00e1zvoru (\u010derstv\u00e9ho, nasekan\u00e9ho)3 listy shiso7 g soli\t\n\t\n\t\tZel\u00ed nakr\u00e1jejte na prou\u017eky o rozm\u011brech 1 cm na 4 cmOkurku nakr\u00e1jejte na kole\u010dka siln\u00e1 3 mmPokud pou\u017e\u00edv\u00e1te evropskou okurku, oloupejte ji, pod\u00e9ln\u011b rozkrojte na \u010dtvrtiny a odstra\u0148te sem\u00ednka, pot\u00e9 ji nakr\u00e1jejte na pl\u00e1tky siln\u00e9 p\u0159ibli\u017en\u011b 3 mmListy shiso nakr\u00e1jejte na kousky o velikosti 0.5 cmPl\u00e1tky okurky vlo\u017ete do m\u00edsy, posypte sol\u00ed a nechte 5 minut odpo\u010d\u00edvatP\u0159idejte v\u0161echnu ostatn\u00ed zeleninu a rukama prom\u00edch\u00e1vejte, dokud nezm\u011bkne a nepust\u00ed voduZeleninu lehce proplachujte vodou, dokud nebude slan\u00e1 podle va\u0161\u00ed chutiVyma\u010dkejte co nejv\u00edce vody a zeleninu p\u0159endejte do serv\u00edrovac\u00ed m\u00edsyZakryjte a dejte na 30 minut do ledniceT\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm zak\u00e1pn\u011bte trochou s\u00f3jov\u00e9 om\u00e1\u010dky\t\n\t\n\t\tP\u0159ed ulo\u017een\u00edm do lednice m\u016f\u017eete podle chuti p\u0159idat trochu cukru nebo mirinu\n\t\n\t\n\t\tBa\u015flang\u0131\u00e7, \u00c7e\u015fni, Garnit\u00fcr, SalataJapon","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200224","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=200224"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200224\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16284"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}