{"id":200300,"title":"Miso nikomi udon","modified":"2026-10-31T18:08:49+01:00","plain":"Siln\u00e9 nudle udon z t\u011bsta bez soli, zvolna va\u0159en\u00e9 ve v\u00fdvaru dashi s \u010derven\u00fdm misem a pod\u00e1van\u00e9 je\u0161t\u011b vrouc\u00ed v mal\u00e9m hrnci, jak je zvykem v Nagoji.\n\n\n\nVenku je zima, za sebou m\u00e1te dlouh\u00fd den a sn\u00edte o tom, \u017ee p\u0159ed v\u00e1mi p\u0159istane rozp\u00e1len\u00fd hrnec. Miso nikomi udon se pod\u00e1v\u00e1 je\u0161t\u011b vrouc\u00ed, s tmav\u011b hn\u011bd\u00fdm v\u00fdvarem, kter\u00fd po okraj\u00edch pobubl\u00e1v\u00e1, a \u0161irok\u00fdmi nudlemi, na nich\u017e ulp\u00edv\u00e1 pol\u00e9vka. \n\n\n\nProp\u00edchnete \u017eloutek, naberete kousek ku\u0159ete, pl\u00e1tek kamaboko a kousek aburaage nas\u00e1kl\u00e9ho misem. Ka\u017ed\u00e9 sousto mus\u00edte pofoukat, a pr\u00e1v\u011b proto se k tomuto j\u00eddlu tak r\u00e1di vrac\u00edte.\n\n\n\nJe\u0161t\u011b trochu aburaage? Hlavn\u00ed roli hraje i v kitsune udon\n\n\n\nCo je miso nikomi udon?\n\n\n\nMiso nikomi udon je nudlov\u00e1 pol\u00e9vka z Nagoji. Siln\u00e9 nudle udon z t\u011bsta bez soli se va\u0159\u00ed syrov\u00e9 p\u0159\u00edmo ve v\u00fdvaru dashi ochucen\u00e9m misem. \u0160krob z nudl\u00ed b\u011bhem va\u0159en\u00ed zahu\u0161\u0165uje pol\u00e9vku, zat\u00edmco jejich st\u0159ed z\u016fst\u00e1v\u00e1 pevn\u00fd. Ku\u0159ec\u00ed maso, houby shiitake, aburaage, kamaboko, japonsk\u00fd p\u00f3rek a vejce dopl\u0148uj\u00ed pokrm, kter\u00fd se pod\u00e1v\u00e1 p\u0159\u00edmo v n\u00e1dob\u011b, v n\u00ed\u017e se va\u0159il.\n\n\n\nN\u00e1zev jednodu\u0161e popisuje samotn\u00e9 j\u00eddlo: miso ozna\u010duje fermentovanou s\u00f3jovou pastu, nikomi znamen\u00e1 \u201ezvolna va\u0159en\u00fd\u201c a udon jsou siln\u00e9 p\u0161eni\u010dn\u00e9 nudle. Jde tedy o nudle udon zvolna va\u0159en\u00e9 s misem.\n\n\n\nZ venkova v Ai\u010di do hrnc\u016f v Nagoji\n\n\n\nTento pokrm je neodmysliteln\u011b spjat\u00fd s Nagojou a prefekturou Ai\u010di, krajem tmav\u00e9ho, dlouze fermentovan\u00e9ho s\u00f3jov\u00e9ho misa, jeho\u017e nejzn\u00e1m\u011bj\u0161\u00ed variantou je hatcho miso z Okazaki. \n\n\n\nPr\u00e1v\u011b toto \u010derven\u00e9 miso dod\u00e1v\u00e1 v\u00fdvaru tmavou barvu a v\u00fdraznou chu\u0165. Zp\u016fsob p\u0159\u00edpravy se \u010dasto p\u0159irovn\u00e1v\u00e1 k hust\u00fdm nudlov\u00fdm pokrm\u016fm typu houtou, venkovsk\u00fdm j\u00eddl\u016fm spojovan\u00fdm s obdob\u00edm Sengoku v 16. stolet\u00ed.\n\n\n\nDal\u0161\u00ed specialita z Nagoji, kterou stoj\u00ed za to vyzkou\u0161et: tebasaki, glazovan\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla s pep\u0159em\n\n\n\nV obdob\u00ed Meid\u017ei (1868-1912) se toto dom\u00e1c\u00ed j\u00eddlo dost\u00e1v\u00e1 do m\u00edstn\u00edch restaurac\u00ed, zejm\u00e9na v I\u010dinomiji, a pozd\u011bji se st\u00e1v\u00e1 symbolem Nagoji. Tradi\u010dn\u011b se pod\u00e1v\u00e1 je\u0161t\u011b bublaj\u00edc\u00ed v mal\u00e9m hlin\u011bn\u00e9m hrnci donabe pro jednu osobu. U n\u011bkter\u00fdch typ\u016f nem\u00e1 pokli\u010dka otvor pro \u00fanik p\u00e1ry: slou\u017e\u00ed jako mal\u00fd tal\u00ed\u0159ek, na kter\u00e9m si m\u016f\u017eete nechat nudle s v\u00fdvarem sousto po soustu vychladnout.\n\n\n\nKonzistence nudl\u00ed dodnes vyvol\u00e1v\u00e1 debaty. N\u00e1v\u0161t\u011bvn\u00edci n\u011bkdy pova\u017euj\u00ed jejich b\u00edl\u00fd a pevn\u00fd st\u0159ed, zvan\u00fd shin, za zn\u00e1mku nedova\u0159en\u00ed. Pro m\u00edstn\u00ed str\u00e1vn\u00edky je naopak typick\u00fdm znakem tohoto j\u00eddla.\n\n\n\nHlavn\u00ed suroviny na miso nikomi udon\n\n\n\n\n\n\n\nNa nudle se kombinuj\u00ed dv\u011b mouky: siln\u00e1 mouka T65 s vysok\u00fdm obsahem lepku, d\u00edky n\u00ed\u017e dr\u017e\u00ed tvar a maj\u00ed pevnou strukturu, a b\u011b\u017en\u00e1 mouka T55, kter\u00e1 jejich konzistenci zjem\u0148uje. T\u011bsto je tuh\u00e9, obsahuje m\u00e1lo vody a nep\u0159id\u00e1v\u00e1 se do n\u011bj s\u016fl, proto\u017ee v\u00fdvar s misem je u\u017e s\u00e1m o sob\u011b velmi slan\u00fd. Kr\u00e1j\u00ed se na prou\u017eky p\u0159ibli\u017en\u011b dvakr\u00e1t \u0161ir\u0161\u00ed ne\u017e klasick\u00e9 udon, p\u0159i\u010dem\u017e kr\u00e1tk\u00e9 kousky se hod\u00ed stejn\u011b dob\u0159e.\n\n\n\nZ\u00e1kladem pol\u00e9vky je siln\u00fd v\u00fdvar dashi z \u0159asy kombu, vlo\u010dek katsuobushi a su\u0161en\u00fdch hub shiitake, p\u0159\u00edpadn\u011b z kvalitn\u00edho pr\u00e1\u0161ku dashi. P\u0159id\u00e1v\u00e1 se do n\u011bj hlavn\u011b \u010derven\u00e9 miso pro barvu a hloubku chuti a trochu jemn\u011bj\u0161\u00edho b\u00edl\u00e9ho misa. Mirin p\u0159in\u00e1\u0161\u00ed lehkou sladkost, kter\u00e1 chu\u0165 cel\u00e9ho pokrmu zakulat\u00ed.\n\n\n\nZ dal\u0161\u00edch surovin ku\u0159ec\u00ed stehenn\u00ed maso p\u0159i pomal\u00e9m va\u0159en\u00ed z\u016fst\u00e1v\u00e1 \u0161\u0165avnat\u00e9 a su\u0161en\u00e9 houby shiitake dod\u00e1vaj\u00ed zemit\u00e9 umami. Aburaage, sma\u017een\u00e9 tofu, nas\u00e1v\u00e1 v\u00fdvar jako houba, kamaboko p\u0159id\u00e1v\u00e1 pru\u017enou konzistenci a japonsk\u00fd p\u00f3rek sv\u011b\u017e\u00ed zeleninov\u00fd t\u00f3n. Vejce, kter\u00e9 se na konci va\u0159en\u00ed rozklepne doprost\u0159ed, se po prop\u00edchnut\u00ed \u017eloutku prom\u00eds\u00ed s pol\u00e9vkou.\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b miso nikomi udon\n\n\n\n\u010cerven\u00e9 miso z Nagoji se pou\u017e\u00edv\u00e1 i k p\u0159elit\u00ed miso katsu\n\n\n\nV\u0161e stoj\u00ed na nudl\u00edch: mus\u00ed b\u00fdt siln\u00e9, pevn\u00e9 na skus a i po p\u0159ibli\u017en\u011b 8 minut\u00e1ch m\u00edrn\u00e9ho varu m\u00edt st\u00e1le pevn\u00fd st\u0159ed. \n\n\n\nPol\u00e9vka m\u00e1 d\u00edky uvoln\u011bn\u00e9mu \u0161krobu lehce ulp\u00edvat na surovin\u00e1ch a dashi mus\u00ed b\u00fdt opravdu siln\u00e9, ide\u00e1ln\u011b p\u0159ipraven\u00e9 ze siln\u00fdch hoblinek bonita. Nejvhodn\u011bj\u0161\u00ed je mal\u00fd donabe, ale stejn\u011b dob\u0159e poslou\u017e\u00ed i mal\u00fd rendl\u00edk na jednu porci. Jakmile je ku\u0159ec\u00ed maso prova\u0159en\u00e9 i uvnit\u0159, hrnec se je\u0161t\u011b vrouc\u00ed pod\u00e1v\u00e1 na podnose.\n\n\n\n\n\n\tAutentick\u00e9 miso nikomi udon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNudle100 g p\u0161eni\u010dn\u00e9 mouky s vysok\u00fdm obsahem lepku (t65)100 g hladk\u00e9 p\u0161eni\u010dn\u00e9 mouky (T55)80 ml vody3 l\u017e\u00edce pohankov\u00e9 mouky (na podsyp\u00e1n\u00ed, p\u0159\u00edpadn\u011b hladk\u00e9 p\u0161eni\u010dn\u00e9 mouky)P\u0159\u00edsady navrch200 g ku\u0159ec\u00edho stehenn\u00edho masa0.5 japonsk\u00e9ho p\u00f3rku0.5 pl\u00e1tu aburaage (sma\u017een\u00e9 tofu)2 houby shiitake (su\u0161en\u00e9)2 vejce4 pl\u00e1tky kamaboko (japonsk\u00e9 surimi)V\u00fdvar800 ml dashi (z kombu, katsuobushi a su\u0161en\u00fdch hub shiitake, nebo p\u0159ipraven\u00e9ho z pr\u00e1\u0161ku)3 l\u017e\u00edce \u010derven\u00e9ho misa1 l\u017e\u00edce b\u00edl\u00e9ho misa5 l\u017eic mirinu\t\n\t\n\t\tNudleVe velk\u00e9 m\u00edse sm\u00edchejte ob\u011b mouky s vodou.Hn\u011b\u0165te p\u0159ibli\u017en\u011b 15 minut a pom\u00e1hejte si vahou t\u011bla.Zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed a nechte p\u0159ibli\u017en\u011b 1 hodinu odpo\u010d\u00edvat.Znovu hn\u011b\u0165te p\u0159ibli\u017en\u011b 15 minut a pot\u00e9 nechte op\u011bt odpo\u010d\u00edvat.T\u011bsto nen\u00ed t\u0159eba energicky pro\u0161lap\u00e1vat.Pracovn\u00ed plochu posypte moukou.T\u011bsto vyv\u00e1lejte na tlou\u0161\u0165ku p\u0159ibli\u017en\u011b 5 a\u017e 6 mm.T\u011bsto p\u0159elo\u017ete a nakr\u00e1jejte na prou\u017eky \u0161irok\u00e9 p\u0159ibli\u017en\u011b 5 a\u017e 6 mm, tedy zhruba dvakr\u00e1t \u0161ir\u0161\u00ed ne\u017e b\u011b\u017en\u00e9 nudle udon.Nudle mohou b\u00fdt i kr\u00e1tk\u00e9.Dashi si p\u0159ipravte p\u0159edem.Va\u0159en\u00edDashi nalijte do mal\u00e9ho rendl\u00edku na jednu porciRozpus\u0165te v n\u011bm miso.P\u0159ive\u010fte k varu.St\u00e1hn\u011bte na st\u0159edn\u00ed plamen a p\u0159idejte nudle.Jakmile v\u00fdvar za\u010dne znovu v\u0159\u00edt, p\u0159idejte ku\u0159ec\u00ed maso a houby shiitake.Nechte m\u00edrn\u011b probubl\u00e1vat p\u0159ibli\u017en\u011b 8 minut, aby nudle z\u016fstaly uvnit\u0159 pevn\u00e9.Doprost\u0159ed opatrn\u011b rozklepn\u011bte vejce.Navrch rozlo\u017ete zb\u00fdvaj\u00edc\u00ed p\u0159\u00edsady.P\u0159iklopte a nechte m\u00edrn\u011b va\u0159it dal\u0161\u00edch 30 sekund.Pod\u00e1vejte v rendl\u00edku polo\u017een\u00e9m na podnosu, dokud obsah je\u0161t\u011b v\u0159e.\t\n\t\n\t\tDo t\u011bsta ned\u00e1vejte s\u016fl: v\u00fdvar s misem je u\u017e s\u00e1m o sob\u011b velmi slan\u00fd.\nSiln\u00e9 dashi: pou\u017eijte v\u00fdrazn\u00e9 katsuobushi (siln\u00e9 hoblinky sp\u00ed\u0161e ne\u017e jemn\u00e9 vlo\u010dky) a d\u016fkladn\u011b je pova\u0159te s kombu a su\u0161en\u00fdmi houbami shiitake. Pro v\u00fdslednou chu\u0165 je to d\u016fle\u017eit\u00e9.\nPevn\u00e9 nudle: spr\u00e1vn\u011b maj\u00ed b\u00fdt v\u00fdrazn\u011b na skus a uvnit\u0159 z\u016fstat pevn\u00e9. Tlou\u0161\u0165ku i dobu m\u00edrn\u00e9ho va\u0159en\u00ed si upravte podle chuti\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200300","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=200300"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200300\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/174437"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}