{"id":200299,"title":"Gyusuji nikomi s hov\u011bz\u00edmi \u0161lachami a \u0159edkv\u00ed daikon","modified":"2026-10-31T18:08:49+01:00","plain":"Hov\u011bz\u00ed \u0161lachy dlouze du\u0161en\u00e9 s daikonem a konnyaku ve sladkoslan\u00e9m v\u00fdvaru se sak\u00e9, s\u00f3jovou om\u00e1\u010dkou a mirinem.\n\n\n\nVenku je \u0161ediv\u00e1 obloha a v kuchyni u\u017e od \u010dasn\u00e9ho odpoledne ti\u0161e probubl\u00e1v\u00e1 hrnec. Von\u00ed to tu s\u00f3jovou om\u00e1\u010dkou a z\u00e1zvorem a hov\u011bz\u00ed \u0161lachy kone\u010dn\u011b z\u00edskaly rosolovitou konzistenci, kter\u00e9 Japonci \u0159\u00edkaj\u00ed puru-puru. \n\n\n\nDaikon nas\u00e1kl v\u00fdvarem a\u017e do st\u0159edu, na konnyaku ulp\u00edv\u00e1 om\u00e1\u010dka a \u0161petka shichimi to cel\u00e9 o\u017eiv\u00ed. Chce to hlavn\u011b trp\u011blivost: o zbytek se postar\u00e1 hrnec.\n\n\n\nM\u00e1te chu\u0165 na dal\u0161\u00ed du\u0161en\u00e9 j\u00eddlo s hov\u011bz\u00edm a s\u00f3jovou om\u00e1\u010dkou? Vyzkou\u0161ejte nikujagu\n\n\n\nCo je gyusuji nikomi?\n\n\n\nGyusuji nikomi je japonsk\u00e9 rag\u00fa z hov\u011bz\u00edch \u0161lach. \u0160lachy se blan\u0161\u00edruj\u00ed, omyj\u00ed a pot\u00e9 dus\u00ed s daikonem a konnyaku ve v\u00fdvaru se sak\u00e9, cukrem, s\u00f3jovou om\u00e1\u010dkou a mirinem. \n\n\n\nB\u011bhem va\u0159en\u00ed se kolagen ve \u0161lach\u00e1ch m\u011bn\u00ed na \u017eelatinu a dod\u00e1v\u00e1 v\u00fdvaru hutnost. N\u011bkter\u00e9 region\u00e1ln\u00ed varianty, nap\u0159\u00edklad \u00f3sack\u00e9 doteyaki, se dochucuj\u00ed pastou miso, tato verze ale z\u016fst\u00e1v\u00e1 u s\u00f3jov\u00e9 om\u00e1\u010dky.\n\n\n\nN\u00e1zev mluv\u00ed s\u00e1m za sebe: gyu znamen\u00e1 \u201ehov\u011bz\u00ed\u201c, suji \u201e\u0161lacha\u201c a nikomi \u201edu\u0161en\u00fd pokrm\u201c. Jsou to tedy zkr\u00e1tka du\u0161en\u00e9 hov\u011bz\u00ed \u0161lachy.\n\n\n\nOd jatek v K\u00f3be k barov\u00fdm pult\u016fm v Tokiu\n\n\n\nRag\u00fa ze \u0161lach poch\u00e1z\u00ed z Kansai, oblasti kolem K\u00f3be a \u00d3saky, kde se hov\u011bz\u00ed za\u010dalo b\u011b\u017en\u011b j\u00edst po zru\u0161en\u00ed z\u00e1kaz\u016f konzumace masa v 19. stolet\u00ed. V roce 1919 byla ve \u010dtvrti Nagata v K\u00f3be otev\u0159ena jatka. \n\n\n\n\u0160lachy tam pat\u0159ily k pod\u0159adn\u00fdm \u010d\u00e1stem, o kter\u00e9 nikdo nest\u00e1l, a m\u00edstn\u00ed je kupovali t\u00e9m\u011b\u0159 zadarmo a pak dlouze dusili se sv\u011btlou s\u00f3jovou om\u00e1\u010dkou.\n\n\n\nTak vznikl sujikon, jeho\u017e n\u00e1zev je zkratkou slov gyusuji a konnyaku. \u0158\u00edk\u00e1 se mu tak\u00e9 bokkake, od slovesa bukkakeru, \u201enal\u00edt navrch\u201c. Skute\u010dn\u011b se toti\u017e pod\u00e1v\u00e1 navrch r\u00fd\u017ee, nudl\u00ed udon nebo okonomiyaki. V \u00d3sace se v barech na stoj\u00e1ka ve \u010dtvrti Shinsekai zabydlel jeho bl\u00edzk\u00fd p\u0159\u00edbuzn\u00fd: doteyaki, du\u0161en\u00e9 s b\u00edlou pastou miso.\n\n\n\nV Kansai m\u00e1 hov\u011bz\u00ed i sv\u016fj slavn\u00fd pokrm p\u0159ipravovan\u00fd p\u0159\u00edmo u stolu: sukiyaki\n\n\n\nPo v\u00e1lce se pokrm zabydlel v Tokiu. V Asakuse se v uli\u010dce s venkovn\u00edmi hosp\u016fdkami izakaya, p\u0159ezd\u00edvan\u00e9 nejprve Nikomi-dori a pozd\u011bji Hoppy Street, pod\u00e1vaj\u00ed rag\u00fa ze \u0161lach a vnit\u0159nost\u00ed z velk\u00fdch hrnc\u016f spolu se shochu \u0159ed\u011bn\u00fdm Hoppy, n\u00e1pojem s pivn\u00ed chut\u00ed vynalezen\u00fdm v roce 1948. \n\n\n\n\u0160lachy, dlouho pova\u017eovan\u00e9 za jate\u010dn\u00ed odpad, se tak st\u00e1vaj\u00ed h\u0159ejiv\u00fdm pokrmem ka\u017edodenn\u00ed japonsk\u00e9 kuchyn\u011b.\n\n\n\nHlavn\u00ed suroviny na gyusuji nikomi\n\n\n\n\n\n\n\nZ\u00e1kladem pokrmu jsou hov\u011bz\u00ed \u0161lachy. Syrov\u00e9 jsou tuh\u00e9 a vl\u00e1knit\u00e9; po dlouh\u00e9m m\u00edrn\u00e9m va\u0159en\u00ed zm\u011bknou, lesknou se a z\u00edskaj\u00ed rosolovitou konzistenci. Daikon nakr\u00e1jen\u00fd na \u010dtvrtkole\u010dka nas\u00e1kne v\u00fdvarem a zpr\u016fsvitn\u00ed. Konnyaku, pevn\u00e1 hmota z konjaku, se trh\u00e1 rukama, aby jeho nepravideln\u00e9 okraje l\u00e9pe zachytily om\u00e1\u010dku.\n\n\n\nZ\u00e1zvor nakr\u00e1jen\u00fd na tenk\u00e9 pl\u00e1tky i se slupkou a zelen\u00e1 \u010d\u00e1st japonsk\u00e9ho p\u00f3rku provon\u00ed prvn\u00ed va\u0159en\u00ed a zm\u00edrn\u00ed pach \u0161lach, pot\u00e9 se vyjmou. Dochucen\u00ed p\u0159ijde na \u0159adu a\u017e potom: sak\u00e9, cukr, s\u00f3jov\u00e1 om\u00e1\u010dka a mirin vytvo\u0159\u00ed sladkoslanou rovnov\u00e1hu typickou pro japonsk\u00e1 du\u0161en\u00e1 j\u00eddla. Z\u00e1kladem je voda a \u0161lachy samy dodaj\u00ed chu\u0165 umami, kterou by v jin\u00fdch pokrmech zajistil v\u00fdvar dashi.\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed dod\u00e1 trocha zelen\u00e9 cibulky Kujo nebo cibule se\u010dky a \u0161petka ichimi \u010di shichimi togarashi sv\u011b\u017eest a pikantnost.\n\n\n\nNa co db\u00e1t p\u0159i p\u0159\u00edprav\u011b gyusuji nikomi\n\n\n\nM\u00e1te \u0161lachy nav\u00edc? Po podu\u0161en\u00ed se skv\u011ble hod\u00ed do japonsk\u00e9ho kari\n\n\n\nV\u0161e za\u010d\u00edn\u00e1 blan\u0161\u00edrov\u00e1n\u00edm, metodou yudekoboshi: \u0161lachy se pova\u0159\u00ed, sced\u00ed a omyj\u00ed, aby byl v\u00fdvar \u010dir\u00fd a bez v\u00fdrazn\u00e9ho pachu. \n\n\n\nPot\u00e9 se va\u0159\u00ed na velmi m\u00edrn\u00e9m ohni, celkem p\u0159ibli\u017en\u011b 3 hodiny, dokud se \u0161lachy rosolovit\u011b nechv\u011bj\u00ed a nedaj\u00ed se p\u0159ekrojit l\u017e\u00edc\u00ed. V\u00fdsledkem m\u00e1 b\u00fdt leskl\u00fd v\u00fdvar, daikon rozpl\u00fdvaj\u00edc\u00ed se na jazyku a \u0161lachy, kter\u00e9 povol\u00ed bez odporu. Pod\u00e1vejte hork\u00e9 s miskou japonsk\u00e9 r\u00fd\u017ee jako plnohodnotn\u00e9 j\u00eddlo.\n\n\n\n\n\n\tGyusuji nikomi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g hov\u011bz\u00edch \u0161lach (gyusuji)500 g daikonu200 g konnyaku2 l\u017ei\u010dky cukru (na obalen\u00ed daikonu)15 g z\u00e1zvoru (\u010derstv\u00e9ho)1 japonsk\u00fd p\u00f3rek (naga-negi) (pouze zelen\u00e1 \u010d\u00e1st)1000 ml vodyichimi nebo shichimi togarashi (podle chuti)cibulka kujo nebo tenk\u00e1 cibule se\u010dka (najemno nakr\u00e1jen\u00e1, na ozdobu)Dochucen\u00ed A100 ml sak\u00e930 g cukru100 ml sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky60 ml mirinu\t\n\t\n\t\tP\u0159\u00edprava zeleninyNakr\u00e1jejte z\u00e1zvor i se slupkou na tenk\u00e9 pl\u00e1tky.Oloupejte daikon a nakr\u00e1jejte ho na \u010dtvrtkole\u010dka siln\u00e1 1.5 cm (ich\u014d-giri);Obalte kousky v cukru a cukr do nich vet\u0159ete.Rukama natrhejte konnyaku na kousky velikosti sousta, promn\u011bte je s trochou soli a pot\u00e9 kr\u00e1tce blan\u0161\u00edrujte v hork\u00e9 vod\u011b.Va\u0159en\u00edVlo\u017ete hov\u011bz\u00ed \u0161lachy do hrnce s velk\u00fdm mno\u017estv\u00edm vody a p\u0159ive\u010fte k varu.Va\u0159te p\u0159ibli\u017en\u011b 10 minut a pr\u016fb\u011b\u017en\u011b sb\u00edrejte p\u011bnu, pot\u00e9 sce\u010fte.\u0160lachy d\u016fkladn\u011b omyjte pod tekouc\u00ed vodou, abyste odstranili tuk, p\u011bnu a z\u00e1pach, a nakr\u00e1jejte je na v\u011bt\u0161\u00ed kusy.Vypl\u00e1chn\u011bte hrnec, pot\u00e9 p\u0159idejte vodu, \u0161lachy, z\u00e1zvor a zelenou \u010d\u00e1st p\u00f3rku. P\u0159ive\u010fte k varu, seberte p\u011bnu a va\u0159te 5 minut.P\u0159iklopte a nechte \u0161lachy zvolna probubl\u00e1vat p\u0159ibli\u017en\u011b 1 hodinu, dokud neza\u010dnou m\u011bknout.Vyjm\u011bte z\u00e1zvor a p\u00f3rek. Znovu p\u0159ive\u010fte k varu, seberte p\u011bnu, va\u0159te 5 minut, pot\u00e9 p\u0159iklopte a nechte zvolna probubl\u00e1vat je\u0161t\u011b p\u0159ibli\u017en\u011b 1 hodinu, dokud \u0161lachy nebudou m\u011bkk\u00e9 a rosolovit\u00e9 (puru-puru). T\u00edm je z\u00e1kladn\u00ed p\u0159\u00edprava \u0161lach hotov\u00e1; m\u016f\u017eete je tak\u00e9 odlo\u017eit na kari nebo pol\u00e9vku.P\u0159idejte daikon a konnyaku a va\u0159te 10 minut.P\u0159idejte v\u0161echny p\u0159\u00edsady na dochucen\u00ed A (sak\u00e9, cukr, s\u00f3jovou om\u00e1\u010dku, mirin), p\u0159iklopte a va\u0159te 5 minut.Z\u00e1v\u011bre\u010dn\u00e9 va\u0159en\u00ed: p\u0159iklopte a nechte zvolna probubl\u00e1vat p\u0159ibli\u017en\u011b 1 hodinu, aby daikon, konnyaku a \u0161lachy nas\u00e1kly chut\u00ed v\u00fdvaru.Naserv\u00edrujte rag\u00fa a posypte ho najemno nakr\u00e1jenou cibulkou kujo a podle chuti ko\u0159en\u00edm ichimi nebo shichimi togarashi.\t\n\t\n\t\t\u0160lachy zm\u011bknou a z\u00edskaj\u00ed rosolovitou konzistenci a\u017e p\u0159i dlouh\u00e9m va\u0159en\u00ed na m\u00edrn\u00e9m ohni: po\u010d\u00edtejte celkem p\u0159ibli\u017en\u011b se 3 hodinami pozvoln\u00e9ho va\u0159en\u00ed plus \u010dasem na p\u0159\u00edpravu.\nKdy\u017e konnyaku natrh\u00e1te rukama (m\u00edsto hladk\u00e9ho \u0159ezu no\u017eem), vznikne drsn\u00fd povrch, kter\u00fd l\u00e9pe nas\u00e1kne chut\u011b.\nZ\u00e1zvor a zelen\u00e1 \u010d\u00e1st p\u00f3rku slou\u017e\u00ed jako aromatick\u00e9 p\u0159\u00edsady, kter\u00e9 p\u0159i prvn\u00edm pozvoln\u00e9m va\u0159en\u00ed potla\u010duj\u00ed z\u00e1pach \u0161lach; p\u0159ed dochucen\u00edm je vyjm\u011bte.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200299","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=200299"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200299\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/174832"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}