{"id":201227,"title":"Mizore nabe, japonsk\u00fd hot pot se strouhan\u00fdm daikonem","modified":"2026-10-31T18:22:54+01:00","plain":"Japonsk\u00e9 zimn\u00ed nabe s \u010dir\u00fdm v\u00fdvarem dashi, \u00fast\u0159icemi, sma\u017een\u00fdm lososem a treskou, mochi, hedv\u00e1bn\u00fdm tofu a strouhan\u00fdm daikonem.\n\n\n\nVenku je zima, brzy se stm\u00edv\u00e1 a nic nel\u00e1k\u00e1 v\u00edc ne\u017e hrnec, ze kter\u00e9ho uprost\u0159ed stolu stoup\u00e1 p\u00e1ra. V mizore nabe se strouhan\u00fd daikon rozptyluje v \u010dir\u00e9m v\u00fdvaru dashi jako taj\u00edc\u00ed sn\u00edh kolem \u00fast\u0159ic, hedv\u00e1bn\u00e9ho tofu a dozlatova osma\u017een\u00fdch mochi. \n\n\n\nSma\u017een\u00fd losos a treska si chv\u00edli zachov\u00e1vaj\u00ed k\u0159upavost, ne\u017e nas\u00e1knou v\u00fdvarem. Sta\u010d\u00ed do misky p\u0159idat trochu yuzu kosho a na po\u010das\u00ed za oknem r\u00e1zem zapomenete.\n\n\n\nDal\u0161\u00ed zimn\u00ed kotl\u00edk ke spole\u010dn\u00e9mu stolov\u00e1n\u00ed: t\u014dny\u016b nabe se s\u00f3jov\u00fdm ml\u00e9kem\n\n\n\nCo je mizore nabe?\n\n\n\nMizore nabe (\u307f\u305e\u308c\u934b) je japonsk\u00e9 zimn\u00ed nabe, j\u00eddlo p\u0159ipravovan\u00e9 v hlin\u011bn\u00e9m hrnci donabe, ze kter\u00e9ho si u stolu nab\u00edraj\u00ed v\u0161ichni spole\u010dn\u011b. Z\u00e1kladem je \u010dir\u00fd v\u00fdvar dashi z \u0159asy kombu a vlo\u010dek katsuobushi, ochucen\u00fd sak\u00e9, mirinem, sol\u00ed a sv\u011btlou s\u00f3jovou om\u00e1\u010dkou (usukuchi), kter\u00e1 v\u00fdvar osol\u00ed, ani\u017e by ztmavl. \n\n\n\nVa\u0159\u00ed se v n\u011bm mrkev, japonsk\u00fd p\u00f3rek, houby shiitake a shimeji, pot\u00e9 se p\u0159id\u00e1v\u00e1 tofu, sma\u017een\u00e1 ryba, mochi, \u00fast\u0159ice a strouhan\u00fd daikon. V t\u00e9to verzi nen\u00ed miso, vep\u0159ov\u00e9 ani ku\u0159ec\u00ed maso.\n\n\n\nMizore v japon\u0161tin\u011b ozna\u010duje d\u00e9\u0161\u0165 se sn\u011bhem, tu zimn\u00ed sm\u011bs de\u0161t\u011b a taj\u00edc\u00edch vlo\u010dek. Strouhan\u00fd daikon se po kr\u00e1tk\u00e9m zah\u0159\u00e1t\u00ed st\u00e1v\u00e1 pr\u016fsvitn\u00fdm a plave ve v\u00fdvaru jako taj\u00edc\u00ed sn\u011bhov\u00e9 vlo\u010dky.\n\n\n\nKotl\u00edk zrozen\u00fd ze zasn\u011b\u017een\u00fdch zim\n\n\n\nP\u0159esn\u011b se nev\u00ed, kde mizore nabe vzniklo. \u010casto b\u00fdv\u00e1 spojov\u00e1no s prefekturou I\u0161ikawa na pob\u0159e\u017e\u00ed Japonsk\u00e9ho mo\u0159e, kde v zim\u011b hojn\u011b sn\u011b\u017e\u00ed a ryby i \u00fast\u0159ice pat\u0159\u00ed k m\u00edstn\u00edm surovin\u00e1m.\n\n\n\nStrouhan\u00fd daikon ve studen\u00e9 podob\u011b: oroshi soba\n\n\n\nN\u00e1zev vych\u00e1z\u00ed ze zvyklosti japonsk\u00e9 kuchyn\u011b: p\u0159en\u00e1\u0161et ro\u010dn\u00ed obdob\u00ed na tal\u00ed\u0159. J\u00eddla, v nich\u017e strouhan\u00fd daikon p\u0159ipom\u00edn\u00e1 taj\u00edc\u00ed sn\u00edh, dost\u00e1vaj\u00ed p\u0159edponu mizore, nap\u0159\u00edklad mizore-ni (du\u0161en\u00e9 j\u00eddlo) nebo mizore-ae (ochucen\u00e9 j\u00eddlo). \n\n\n\nKdy\u017e se d\u016fkladn\u011bji okapan\u00fd daikon p\u0159id\u00e1 navrch na konci va\u0159en\u00ed, \u010dasto se mluv\u00ed o yukimi nabe, tedy nabe \u201ek pozorov\u00e1n\u00ed sn\u011bhu\u201c, i kdy\u017e se oba n\u00e1zvy v praxi zam\u011b\u0148uj\u00ed.\n\n\n\nHrnec donabe se postav\u00ed doprost\u0159ed stolu a ka\u017ed\u00fd si do sv\u00e9 misky nab\u00edr\u00e1 v\u00fdvar, rybu, tofu a houby. \n\n\n\nStrouhan\u00e9mu daikonu se tradi\u010dn\u011b p\u0159ipisuje podpora tr\u00e1ven\u00ed, co\u017e vysv\u011btluje jeho m\u00edsto vedle sma\u017een\u00e9 ryby a mochi. J\u00eddlo zakon\u010duje shime: nudle udon uva\u0159en\u00e9 ve zbyl\u00e9m v\u00fdvaru, jeho\u017e chu\u0165 b\u011bhem stolov\u00e1n\u00ed zes\u00edlila.\n\n\n\nHlavn\u00ed suroviny na mizore nabe\n\n\n\n\n\n\n\n\u00dast\u0159ice se osol\u00ed, opl\u00e1chnou a pak na n\u011bkolik vte\u0159in spa\u0159\u00ed, jen aby zpevnily. Losos a treska se osol\u00ed, opl\u00e1chnou, ochut\u00ed z\u00e1zvorovou \u0161\u0165\u00e1vou a sma\u017e\u00ed v tenk\u00e9 vrstv\u011b bramborov\u00e9ho \u0161krobu (katakuriko). \n\n\n\nKirimochi, hranolky z lepkav\u00e9 r\u00fd\u017ee, se sma\u017e\u00ed, dokud se nenafouknou, a ve v\u00fdvaru pak kr\u00e1sn\u011b zm\u011bknou. Hedv\u00e1bn\u00e9 tofu svou jemnost\u00ed vyva\u017euje sma\u017een\u00e9 suroviny.\n\n\n\nMrkev se vykrajuje do tvaru javorov\u00fdch list\u016f a klobouky shiitake se na\u0159ez\u00e1vaj\u00ed do k\u0159\u00ed\u017ee. Japonsk\u00fd p\u00f3rek (naganegi) je jemn\u011bj\u0161\u00ed ne\u017e ten evropsk\u00fd. Seri, \u010derstv\u00e1 japonsk\u00e1 bylinka podobn\u00e1 petr\u017eeli, se p\u0159id\u00e1v\u00e1 jako posledn\u00ed a dob\u0159e ji nahrad\u00ed poto\u010dnice.\n\n\n\nDal\u0161\u00ed nabe s \u010dir\u00fdm v\u00fdvarem, tentokr\u00e1t s ku\u0159ec\u00edm masem: mizutaki\n\n\n\nStrouhan\u00fd daikon d\u00e1v\u00e1 tomuto j\u00eddlu jeho charakter. Do hrnce se p\u0159id\u00e1v\u00e1 spolu s tofu, rybou a \u00fast\u0159icemi a m\u00e1 se zah\u0159\u00edvat jen kr\u00e1tce, aby si zachoval strukturu a jemnou chu\u0165. U stolu si ka\u017ed\u00fd svou misku dochut\u00ed yuzu kosho, sm\u011bs\u00ed shichimi togarashi a k\u016frou z yuzu.\n\n\n\nTipy pro p\u0159\u00edpravu dobr\u00e9ho mizore nabe\n\n\n\nUdr\u017eujte v\u00fdvar sv\u011btl\u00fd: sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka ho ochut\u00ed, ani\u017e by ho zabarvila, a dom\u00e1c\u00ed dashi mu dod\u00e1 nej\u010dist\u0161\u00ed chu\u0165, i kdy\u017e v nouzi poslou\u017e\u00ed i instantn\u00ed. \n\n\n\nStrouhan\u00fd daikon p\u0159idejte a\u017e \u00fapln\u011b nakonec a jakmile v\u00fdvar znovu za\u010dne v\u0159\u00edt, vypn\u011bte oh\u0159ev. Na z\u00e1v\u011bre\u010dn\u00e9 shime z\u0159e\u010fte v\u00fdvar trochou dashi, pokud se p\u0159\u00edli\u0161 vyva\u0159il, a p\u0159ed p\u0159id\u00e1n\u00edm nudl\u00ed udon ho dochu\u0165te trochou sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu.\n\n\n\n\n\n\tAutentick\u00e9 mizore nabe\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDashi (v\u00fdvar z \u0159asy kombu a bonita)1 L vody4 kousky \u0159asy kombu (o rozm\u011brech 5 cm na 5 cm)20 g vlo\u010dek z bonita (su\u0161en\u00e9ho (katsuobushi))V\u00fdvar na nabe500 ml dashi (v\u00fdvar z \u0159asy kombu a bonita uveden\u00fd v\u00fd\u0161e)1 l\u017e\u00edce sak\u00e91 l\u017e\u00edce mirinu0.5 l\u017ei\u010dky soli2 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky (sv\u011btl\u00e9)Ryby a mo\u0159sk\u00e9 plody4 velk\u00e9 \u00fast\u0159ice1 filet z lososa (nesolen\u00fd)1 filet z tresky (nesolen\u00fd)s\u016fl (na ryby a \u00fast\u0159ice)1 kousek z\u00e1zvorubramborov\u00fd \u0161krob ((katakuriko), na obalen\u00ed)olej na sma\u017een\u00edZelenina a nudle5 kole\u010dek mrkve (siln\u00fdch 3 mm)1 p\u00f3rek (japonsk\u00fd (naganegi))3 houby shiitake (\u010derstv\u00e9)50 g hub shimeji60 g seri ((japonsk\u00e9 petr\u017eele), nebo poto\u010dnice)300 g \u0159edkve daikon (nastrouhan\u00e9)150 g tofu (hedv\u00e1bn\u00e9ho, tedy 0.5 bloku)2 mochi ((r\u00fd\u017eov\u00e9 kol\u00e1\u010dky, kirimochi))1 s\u00e1\u010dek nudl\u00ed udon (mra\u017een\u00fdch nebo p\u0159edva\u0159en\u00fdch)Dochucovadlayuzu kosho1 yuzu (pouze k\u016fra)shichimi togarashi\t\n\t\n\t\tDashiNamo\u010dte \u0159asu kombu do vody p\u0159ibli\u017en\u011b na 30 minut.Do hrnce s v\u00fdvarem z \u0159asy kombu p\u0159idejte vlo\u010dky z bonita.Zah\u0159\u00edvejte na st\u0159edn\u00edm plameni.Jakmile v\u00fdvar za\u010dne v\u0159\u00edt, seberte p\u011bnu.Ztlumte plamen a nechte 5 minut louhovat.Vypn\u011bte oh\u0159ev a v\u00fdvar p\u0159ece\u010fte p\u0159es cedn\u00edk vylo\u017een\u00fd pap\u00edrovou ut\u011brkou.Vlo\u010dky z bonita d\u016fkladn\u011b vyma\u010dkejte, aby m\u011blo dashi v\u00fdraznou chu\u0165.P\u0159\u00edpravaZ mrkve nakr\u00e1jejte 5 kole\u010dek siln\u00fdch 3 mm a vykrojte je do tvaru javorov\u00e9ho listu.P\u00f3rek nakr\u00e1jejte na 6 \u0161pal\u00ed\u010dk\u016f dlouh\u00fdch 4 cm a zbytek \u0161ikmo na pl\u00e1tky siln\u00e9 7 a\u017e 8 mm. \u0160ikm\u00e9 pl\u00e1tky p\u00f3rku si odlo\u017ete na udon.Z hub shiitake odstra\u0148te no\u017ei\u010dky a do klobou\u010dk\u016f na\u0159\u00edzn\u011bte k\u0159\u00ed\u017eek.Od\u0159\u00edzn\u011bte spodn\u00ed \u010d\u00e1st trsu shimeji a houby rozd\u011blte na men\u0161\u00ed trsy.Seri nakr\u00e1jejte na kousky dlouh\u00e9 7 cm.Hedv\u00e1bn\u00e9 tofu rozkrojte na 4 d\u00edly.Mochi rozkrojte nap\u016fl.Z yuzu tence oloupejte k\u016fru, odstra\u0148te b\u00edlou \u010d\u00e1st, k\u016fru nakr\u00e1jejte na tenk\u00e9 prou\u017eky a pot\u00e9 nasekejte.Nastrouhejte \u0159edkev daikon.\u00dast\u0159ice posypte p\u0159ibli\u017en\u011b 1 l\u017ei\u010dkou soli a kr\u00e1tce je jemn\u011b prom\u00edchejte.Opl\u00e1chn\u011bte je pod tekouc\u00ed vodou a nechte okapat v cedn\u00edku.Cedn\u00edk pono\u0159te do vrouc\u00ed vody a \u00fast\u0159ice jemn\u011b prom\u00edchejte h\u016flkami.P\u0159ibli\u017en\u011b po 10 sekund\u00e1ch, jakmile nabobtnaj\u00ed, je ihned vyjm\u011bte.Lososa a tresku osolte z obou stran, s\u016fl lehce p\u0159itla\u010dte a nechte 20 minut odpo\u010d\u00edvat, dokud povrch nezvlhne.D\u016fkladn\u011b opl\u00e1chn\u011bte vodou, abyste odstranili z\u00e1pach, a pot\u00e9 dob\u0159e osu\u0161te pap\u00edrovou ut\u011brkou.Lososa nakr\u00e1jejte \u0161ikmo na 4 kousky a stejn\u011b postupujte i s treskou.Nastrouhejte z\u00e1zvor a jeho \u0161\u0165\u00e1vou pokapejte ryby tak, aby je pokryla ze v\u0161ech stran.Sma\u017een\u00edDo p\u00e1nve nalijte p\u0159ibli\u017en\u011b 1 cm oleje a zah\u0159ejte na 170\u00b0C.Mochi sma\u017ete za obracen\u00ed, dokud nezezl\u00e1tnou ze v\u0161ech stran.Jakmile se lehce nafouknou, vyjm\u011bte je a nechte okapat.Lososa obalte v bramborov\u00e9m \u0161krobu a p\u0159ebytek oklepejte.Sma\u017ete ho p\u0159i 170\u00b0C, obra\u0165te a po zezl\u00e1tnut\u00ed nechte okapat na pap\u00edrov\u00e9 ut\u011brce.Stejn\u00fdm zp\u016fsobem osma\u017ete tresku obalenou ve \u0161krobu, obra\u0165te ji a nechte okapat.NabeDashi nalijte do donabe (hlin\u011bn\u00e9ho hrnce) a zah\u0159\u00edvejte.Jakmile za\u010dne v\u0159\u00edt, p\u0159idejte sak\u00e9, mirin, s\u016fl a sv\u011btlou s\u00f3jovou om\u00e1\u010dku a prom\u00edchejte.P\u0159idejte mrkev, \u0161pal\u00ed\u010dky p\u00f3rku, shiitake a shimeji.Nechte va\u0159it 1 a\u017e 2 minuty.P\u0159idejte nastrouhanou \u0159edkev daikon, tofu, osma\u017een\u00e9ho lososa a tresku, mochi a \u00fast\u0159ice.Jakmile v\u00fdvar znovu za\u010dne v\u0159\u00edt, seberte p\u011bnu.Nakonec p\u0159idejte seri.Nastrouhanou \u0159edkev daikon neva\u0159te p\u0159\u00edli\u0161 dlouho, teplem rychle ztr\u00e1c\u00ed sv\u00e9 prosp\u011b\u0161n\u00e9 vlastnosti.Pod\u00e1vejte v jednotliv\u00fdch misk\u00e1ch.Na z\u00e1v\u011br (udon)Do zb\u00fdvaj\u00edc\u00edho v\u00fdvaru p\u0159idejte nudle udon.Pokud se v\u00fdvar p\u0159\u00edli\u0161 vyva\u0159il, dolijte trochu dashi.Dochu\u0165te trochou sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu.P\u0159idejte odlo\u017een\u00e9 \u0161ikm\u00e9 pl\u00e1tky p\u00f3rku a nudle odd\u011blte h\u016flkami.Pod\u00e1vejte s dochucovadly: yuzu kosho, shichimi a k\u016frou z yuzu.\t\n\t\n\t\t\"Mizore\" znamen\u00e1 japonsky taj\u00edc\u00ed sn\u00edh: nastrouhan\u00e1 \u0159edkev daikon, kter\u00e1 se ve v\u00fdvaru rozpou\u0161t\u00ed, p\u0159ipom\u00edn\u00e1 sn\u00edh, odtud n\u00e1zev pokrmu.\nNastrouhan\u00e1 \u0159edkev daikon p\u0159i va\u0159en\u00ed rychle ztr\u00e1c\u00ed \u017eiviny. P\u0159idejte ji a\u017e \u00fapln\u011b nakonec a zah\u0159\u00edvejte jen kr\u00e1tce.\nPokud nem\u00e1te \u0159asu kombu ani bonita, poslou\u017e\u00ed i instantn\u00ed dashi.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201227","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=201227"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201227\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/191668"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}