{"id":200327,"title":"Kushikatsu, obalovan\u00e9 \u0161p\u00edzy z \u00d3saky","modified":"2026-10-31T18:09:23+01:00","plain":"Mal\u00e9 \u0161p\u00edzy z masa, krevet a zeleniny, obalen\u00e9 v jemn\u00e9 strouhance panko, osma\u017een\u00e9 a pak jen jednou namo\u010den\u00e9 do tmav\u00e9 \u0159\u00eddk\u00e9 om\u00e1\u010dky.\n\n\n\nPult, dob\u0159e vychlazen\u00e9 pit\u00ed a zlatav\u00e9 \u0161p\u00edzy, kter\u00e9 p\u0159ich\u00e1zej\u00ed po mal\u00fdch d\u00e1vk\u00e1ch, je\u0161t\u011b hork\u00e9. \n\n\n\nObal k\u0159upne mezi zuby, hov\u011bz\u00ed maso nebo kreveta z\u016fst\u00e1vaj\u00ed uvnit\u0159 \u0161\u0165avnat\u00e9 a tmav\u00e1, nakysl\u00e1 a lehce nasl\u00e1dl\u00e1 om\u00e1\u010dka pronik\u00e1 do ka\u017ed\u00e9 nerovnosti k\u016frky. Mezi sousty osv\u011b\u017e\u00ed \u00fasta kousek syrov\u00e9ho zel\u00ed. \u010clov\u011bk si sl\u00edb\u00ed, \u017ee p\u0159\u00ed\u0161t\u00ed \u0161p\u00edz bude posledn\u00ed, a pak si d\u00e1 je\u0161t\u011b jeden.\n\n\n\nDal\u0161\u00ed sma\u017een\u00e1 pochoutka v panku: ebi fry, velk\u00e9 krevety obalovan\u00e9 po japonsku\n\n\n\nCo je kushikatsu?\n\n\n\nKushikatsu je specialita z \u00d3saky: mal\u00e1 sousta nap\u00edchnut\u00e1 na \u0161pejl\u00edch, namo\u010den\u00e1 do t\u011bst\u00ed\u010dka, obalen\u00e1 ve velmi jemn\u011b pros\u00e1t\u00e9 strouhance panko a pak kr\u00e1tce osma\u017een\u00e1. \n\n\n\nNa ka\u017ed\u00e9m \u0161p\u00edzu je pouze jedna surovina, tak\u017ee se v\u0161e rovnom\u011brn\u011b prope\u010de. \u0160p\u00edzy se nam\u00e1\u010dej\u00ed do \u0159\u00eddk\u00e9 om\u00e1\u010dky na b\u00e1zi worcestersk\u00e9 om\u00e1\u010dky, kter\u00e1 je leh\u010d\u00ed ne\u017e hust\u00e1 om\u00e1\u010dka tonkatsu pod\u00e1van\u00e1 k obalovan\u00fdm vep\u0159ov\u00fdm kotlet\u00e1m. U stolu plat\u00ed jedno pravidlo: nam\u00e1\u010d\u00ed se jednou, nikdy dvakr\u00e1t.\n\n\n\nN\u00e1zev pokrm vystihuje: kushi znamen\u00e1 \u201e\u0161p\u00edz\u201c a katsu poch\u00e1z\u00ed z anglick\u00e9ho v\u00fdrazu pro kotletu, kter\u00fd byl s\u00e1m p\u0159evzat z francouzsk\u00e9ho slova \u201ekotleta\u201c. \n\n\n\nV Tokiu se \u010dast\u011bji mluv\u00ed o kushiage: na jednom \u0161p\u00edzu se st\u0159\u00edd\u00e1 v\u00edce surovin, strouhanka je hrub\u0161\u00ed a om\u00e1\u010dka hust\u0161\u00ed.\n\n\n\nZrozeno v d\u011blnick\u00e9 \u010dtvrti Shinsekai\n\n\n\nKushikatsu se objevilo koncem 20. let 20. stolet\u00ed v Shinsekai, \u00f3sack\u00e9 \u010dtvrti ob\u00fdvan\u00e9 d\u011bln\u00edky a sl\u00e9va\u010di. \n\n\n\nV roce 1929 otev\u00edr\u00e1 Yoshie Hyakuno podnik Kushikatsu Daruma a pod\u00e1v\u00e1 v n\u011bm levn\u00e9 a syt\u00e9 obalovan\u00e9 \u0161p\u00edzy, kter\u00e9 se jed\u00ed vestoje, jednou rukou. Pouli\u010dn\u00ed prodejce Yoshinobu Matsushita ov\u0161em tvrdil, \u017ee podobn\u00fd pokrm prod\u00e1val u\u017e v roce 1926 pod n\u00e1zvem \u201eNikatsu\u201c.\n\n\n\nJeden \u0161p\u00edz, jedin\u00e1 surovina: toto pravidlo m\u011blo praktick\u00fd i kucha\u0159sk\u00fd smysl. Kousky se propekly rovnom\u011brn\u011b a prodejce spo\u010d\u00edtal \u00fatratu podle pr\u00e1zdn\u00fdch \u0161pejl\u00ed ponechan\u00fdch na pultu. \n\n\n\nKushikatsu se pak za\u0159adilo do \u00f3sack\u00e9 lidov\u00e9 kuchyn\u011b, ozna\u010dovan\u00e9 jako B-ky\u016b gurume, po bok takoyaki a okonomiyaki.\n\n\n\nV Nagoji se obalovan\u00e1 kotleta j\u00ed p\u0159elit\u00e1 misem: jde o miso katsu\n\n\n\nNa pultu \u010dek\u00e1 om\u00e1\u010dka ve spole\u010dn\u00e9 nerezov\u00e9 n\u00e1dob\u011b, proto se u\u017e nakousnut\u00fd \u0161p\u00edz nesm\u00ed znovu nam\u00e1\u010det. Toto pravidlo se naz\u00fdv\u00e1 nido-zuke kinshi.\n\n\n\n Syrov\u00e9 zel\u00ed, kter\u00e9 se pod\u00e1v\u00e1 v neomezen\u00e9m mno\u017estv\u00ed, osv\u011b\u017euje chu\u0165ov\u00e9 poh\u00e1rky a slou\u017e\u00ed i jako l\u017e\u00edce k nabr\u00e1n\u00ed dal\u0161\u00ed om\u00e1\u010dky. Od pandemie covidu-19 nahradila \u0159ada podnik\u016f spole\u010dnou n\u00e1dobu samostatn\u00fdmi lahvi\u010dkami.\n\n\n\nHlavn\u00ed suroviny na kushikatsu\n\n\n\n\n\n\n\nSuroviny na \u0161p\u00edzy si m\u016f\u017eete vybrat podle chuti: hov\u011bz\u00ed a ku\u0159ec\u00ed stehenn\u00ed maso na kostky, tenk\u00e9 pl\u00e1tky vep\u0159ov\u00e9ho omotan\u00e9 kolem \u0161pejle, krevety, cherry raj\u010data, ch\u0159est, lilek, cibuli, k\u0159epel\u010d\u00ed vejce natvrdo nebo chikuwa pln\u011bnou s\u00fdrem. V\u0161e se kr\u00e1j\u00ed na mal\u00e9 kousky. Kompaktn\u00ed \u0161p\u00edz se rychle usma\u017e\u00ed a obal z\u016fstane k\u0159upav\u00fd.\n\n\n\nT\u011bst\u00ed\u010dko se p\u0159ipravuje z mouky, vejce, ml\u00e9ka a vody s trochou nastrouhan\u00e9ho japonsk\u00e9ho jamu yamaimo, d\u00edky kter\u00e9mu je lehk\u00e9 a lepiv\u00e9.\n\n\n\n Panko se p\u0159ed obalov\u00e1n\u00edm proseje p\u0159es s\u00edto: jemn\u011bj\u0161\u00ed strouhanka vytvo\u0159\u00ed tenkou a stejnom\u011brnou k\u016frku. V tradi\u010dn\u00edch podnic\u00edch se sma\u017e\u00ed v hov\u011bz\u00edm loji, zvan\u00e9m heddo, ale doma skv\u011ble poslou\u017e\u00ed i chu\u0165ov\u011b neutr\u00e1ln\u00ed olej na sma\u017een\u00ed.\n\n\n\nZ\u00e1kladem om\u00e1\u010dky je \u010derven\u00e9 v\u00edno zah\u0159\u00e1t\u00e9 tak, aby se odpa\u0159il alkohol, z\u0159ed\u011bn\u00e9 dashi z bonita, oslazen\u00e9 medem a cukrem zarame a dopln\u011bn\u00e9 worcesterskou om\u00e1\u010dkou, trochou om\u00e1\u010dky tonkatsu a ke\u010dupem. Om\u00e1\u010dka z\u016fst\u00e1v\u00e1 \u0159\u00eddk\u00e1 a pod\u00e1v\u00e1 se dob\u0159e vychlazen\u00e1, se syrov\u00fdm b\u00edl\u00fdm zel\u00edm nakr\u00e1jen\u00fdm na velk\u00e9 kusy.\n\n\n\nZ\u00e1sady p\u0159\u00edpravy poveden\u00e9ho kushikatsu\n\n\n\nDal\u0161\u00ed japonsk\u00e9 \u0161p\u00edzy, tentokr\u00e1t grilovan\u00e9: ku\u0159ec\u00ed tsukune\n\n\n\nPou\u017e\u00edvejte \u0161pejle krat\u0161\u00ed ne\u017e 15 cm a kousky o hmotnosti p\u0159ibli\u017en\u011b 20 g. Obalujte v\u017edy zhruba deset \u0161p\u00edz\u016f najednou, t\u011bsn\u011b p\u0159ed vlo\u017een\u00edm do oleje rozeh\u0159\u00e1t\u00e9ho na 170 \u00b0C. U zeleniny po\u010d\u00edtejte p\u0159ibli\u017en\u011b s jednou minutou sma\u017een\u00ed, u masa se dv\u011bma.\n\n\n\nPros\u00e1t\u00e9 panko se rychle p\u0159ipaluje. Po ka\u017ed\u00e9 d\u00e1vce odstra\u0148te drobe\u010dky s\u00edtkem na \u010daj, jinak z\u010dernaj\u00ed a dodaj\u00ed dal\u0161\u00edm \u0161p\u00edz\u016fm ho\u0159kou chu\u0165. Nechte okapat na m\u0159\u00ed\u017ece a ihned pod\u00e1vejte s vychlazenou om\u00e1\u010dkou a zel\u00edm.\n\n\n\n\n\n\tKushikatsu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOm\u00e1\u010dka (nam\u00e1\u010det dvakr\u00e1t je zak\u00e1z\u00e1no)80 ml \u010derven\u00e9ho v\u00edna300 ml worcestersk\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka ke\u010dupu1 l\u017e\u00edce om\u00e1\u010dky tonkatsu1 l\u017e\u00edce medu2 l\u017e\u00edce cukru zarame (p\u0159\u00edpadn\u011b hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru)80 ml dashi z bonitaT\u011bst\u00ed\u010dko na sma\u017een\u00ed200 g hladk\u00e9 p\u0161eni\u010dn\u00e9 mouky T451 vejce100 ml ml\u00e9ka (plnotu\u010dn\u00e9ho)100 ml vody50 g japonsk\u00e9ho jamu ((yamaimo), nastrouhan\u00e9ho)Suroviny na \u0161p\u00edzy podle v\u00fdb\u011bruT\u0159e\u0161\u0148ov\u00e1 raj\u010data, ch\u0159est, lilek, cibule (podle chuti)Hov\u011bz\u00ed maso (o\u0159ech nebo n\u00edzk\u00e9 pod\u017eeb\u0159\u00ed), vep\u0159ov\u00e9 maso na tenk\u00e9 pl\u00e1tky (komagire), ku\u0159ec\u00ed stehno, krevety (podle chuti)K\u0159epel\u010d\u00ed vejce natvrdo, chikuwa pln\u011bn\u00e1 s\u00fdrem (podle chuti)Panko200 g pankaOstatn\u00ed surovinyOlej na sma\u017een\u00ed (v dostate\u010dn\u00e9m mno\u017estv\u00ed)B\u00edl\u00e9 hl\u00e1vkov\u00e9 zel\u00ed (podle chuti)S\u016fl a pep\u0159\t\n\t\n\t\tNasypte panko do s\u00edta.Prot\u0159ete ho p\u0159es s\u00edto, aby bylo jemn\u011bj\u0161\u00ed.Zah\u0159ejte \u010derven\u00e9 v\u00edno, aby se odpa\u0159il alkohol.P\u0159idejte dashi z bonita.Nechte v n\u011bm rozpustit med a cukr zarame.P\u0159idejte zb\u00fdvaj\u00edc\u00ed suroviny na om\u00e1\u010dku.P\u0159ive\u010fte k m\u00edrn\u00e9mu varu.Nechte \u00fapln\u011b vychladnout.Roz\u0161lehejte vejce.P\u0159idejte ml\u00e9ko a vodu.Nalijte sm\u011bs do mouky a m\u00edchejte, dokud nezmiz\u00ed v\u0161echny hrudky.Vm\u00edchejte nastrouhan\u00fd jam.Vyberte d\u0159ev\u011bn\u00e9 \u0161pejle krat\u0161\u00ed ne\u017e 15 cm.Hov\u011bz\u00ed maso a ku\u0159ec\u00ed stehenn\u00ed maso nakr\u00e1jejte na kostky o velikosti 2 cm.Na ka\u017edou \u0161pejli nap\u00edchn\u011bte 3 kostky, tedy o n\u011bco m\u00e9n\u011b ne\u017e 20 g masa na \u0161p\u00edz.\u0160p\u00edz stiskn\u011bte v dlani, abyste ho vytvarovali.Tenk\u00e9 pl\u00e1tky vep\u0159ov\u00e9ho masa pe\u010dliv\u011b rozlo\u017ete.Lehce je osolte a opep\u0159ete.Obto\u010dte je kolem \u0161pejle.\u0160p\u00edz stiskn\u011bte v dlani, abyste ho vytvarovali.Z t\u0159e\u0161\u0148ov\u00fdch raj\u010dat odstra\u0148te stopky.Nap\u00edchn\u011bte je na \u0161pejle.Pot\u00e9 je na n\u011bkolika m\u00edstech prop\u00edchn\u011bte tenk\u00fdm hrotem, aby p\u0159i sma\u017een\u00ed nepraskla.Krevety oloupejte a odstra\u0148te no\u017ei\u010dky.Odstra\u0148te \u010dern\u00e9 st\u0159\u00edvko.Zarovnejte \u0161pi\u010dku oc\u00e1sku.Krevetu narovnejte a nap\u00edchn\u011bte na \u0161pejli od oc\u00e1sku.Ka\u017edou chikuwa nakr\u00e1jejte na 5 d\u00edlk\u016f.Vnit\u0159ek napl\u0148te s\u00fdrem.Na ka\u017edou \u0161pejli nap\u00edchn\u011bte 2 d\u00edlky.Zel\u00ed nakr\u00e1jejte na velk\u00e9 kusy.Opl\u00e1chn\u011bte ho vodou.Ka\u017ed\u00fd \u0161p\u00edz namo\u010dte do t\u011bst\u00ed\u010dka.Odstra\u0148te p\u0159ebyte\u010dn\u00e9 t\u011bst\u00ed\u010dko.\u0160p\u00edz ze v\u0161ech stran zahr\u0148te pankem.Ne\u017e za\u010dnete sma\u017eit, obalte p\u0159ibli\u017en\u011b deset \u0161p\u00edz\u016f.Zah\u0159ejte olej na 170 \u00b0C.Zeleninov\u00e9 \u0161p\u00edzy sma\u017ete p\u0159ibli\u017en\u011b 1 minutu.Masov\u00e9 \u0161p\u00edzy sma\u017ete p\u0159ibli\u017en\u011b 2 minuty.Jakmile jsou \u0161p\u00edzy p\u011bkn\u011b k\u0159upav\u00e9, vyjm\u011bte je a nechte okapat.Polo\u017ete je na m\u0159\u00ed\u017eku.Po okap\u00e1n\u00ed oleje je naaran\u017eujte na serv\u00edrovac\u00ed m\u00edsu.Po ka\u017ed\u00e9 v\u00e1rce vyberte z oleje opadan\u00e9 panko \u010dajov\u00fdm s\u00edtkem, proto\u017ee je p\u0159\u00edli\u0161 jemn\u00e9 na b\u011b\u017enou d\u011brovanou nab\u011bra\u010dku.P\u0159i j\u00eddle ka\u017ed\u00fd \u0161p\u00edz po\u0159\u00e1dn\u011b namo\u010dte do om\u00e1\u010dky.Do om\u00e1\u010dky nam\u00e1\u010dejte i zel\u00ed.\t\n\t\n\t\tNejd\u016fle\u017eit\u011bj\u0161\u00ed je, aby ka\u017ed\u00fd \u0161p\u00edz z\u016fstal mal\u00fd. \u0160irok\u00e9 suroviny nakr\u00e1jejte na mal\u00e9 kousky a nap\u00edchn\u011bte je na \u0161pi\u010dku \u0161pejle, dlouh\u00e9 suroviny nakr\u00e1jejte na tenk\u00e9 prou\u017eky. C\u00edlem je zmen\u0161it mno\u017estv\u00ed surovin na ka\u017ed\u00e9m \u0161p\u00edzu. P\u0159\u00edprava trv\u00e1 d\u00e9le, ale v\u00fdsledek je v\u00fdrazn\u011b lep\u0161\u00ed: \u0161p\u00edzy se rychleji prope\u010dou, obal z\u016fstane k\u0159upav\u00fd a budou vypadat \u00fahledn\u011bji.\nZ oleje je nutn\u00e9 \u010dasto sb\u00edrat drobky. Proset\u00e9 panko je tak jemn\u00e9, \u017ee se rychle p\u0159ipaluje, a olej pln\u00fd z\u010dernal\u00fdch drobk\u016f kaz\u00ed chu\u0165 i vzhled dal\u0161\u00edch \u0161p\u00edz\u016f.\nZna\u010dka worcestersk\u00e9 om\u00e1\u010dky v\u00fdrazn\u011b ovliv\u0148uje chu\u0165 v\u00fdsledn\u00e9 om\u00e1\u010dky.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200327","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=200327"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200327\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178117"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}