{"id":206549,"title":"Autentick\u00e9 sunomono","modified":"2026-11-14T19:55:11+01:00","plain":"Mal\u00fd japonsk\u00fd sal\u00e1t z okurky a \u0159asy wakame, ochucen\u00fd r\u00fd\u017eov\u00fdm octem, cukrem a s\u00f3jovou om\u00e1\u010dkou.\n\n\n\nGrilovan\u00e1 ryba, miska r\u00fd\u017ee, trochu vydatn\u011bj\u0161\u00ed pokrm a vedle hrst kole\u010dek okurky, kter\u00e1 v\u0161echno osv\u011b\u017e\u00ed. Sunomono se uj\u00edd\u00e1 mezi sousty\u00a0: okurka k\u0159upe mezi zuby, wakame hladce klou\u017ee po jazyku a chutn\u00e1 po mo\u0159i a r\u00fd\u017eov\u00fd ocet, zjemn\u011bn\u00fd trochou cukru a s\u00f3jov\u00e9 om\u00e1\u010dky, probouz\u00ed chu\u0165ov\u00e9 bu\u0148ky. \n\n\n\nNepot\u0159ebujete k n\u011bmu spor\u00e1k ani hrnec, jen \u0161petku soli a ob\u011b ruce na vyma\u010dk\u00e1n\u00ed okurky.\n\n\n\nDal\u0161\u00ed japonsk\u00e1 p\u0159\u00edloha ze syrov\u00e9 zeleniny : japonsk\u00fd zeln\u00fd sal\u00e1t\n\n\n\nCo je sunomono ?\n\n\n\nSunomono je mal\u00fd sal\u00e1t z japonsk\u00e9 kuchyn\u011b, kter\u00fd se pod\u00e1v\u00e1 jako p\u0159\u00edloha. Nejb\u011b\u017en\u011bj\u0161\u00ed varianta, kterou p\u0159iprav\u00edme i podle tohoto receptu, se naz\u00fdv\u00e1 kyuri to wakame no sunomono : kole\u010dka japonsk\u00e9 okurky a \u0159asa wakame, ochucen\u00e9 r\u00fd\u017eov\u00fdm octem, cukrem a s\u00f3jovou om\u00e1\u010dkou. Cukr zjem\u0148uje kyselost octa, s\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1v\u00e1 slanost a umami a wakame p\u0159in\u00e1\u0161\u00ed chu\u0165 mo\u0159e.\n\n\n\nN\u00e1zev se p\u00ed\u0161e \u9162\u306e\u7269 a znamen\u00e1 \u201e v\u011bci ochucen\u00e9 octem \u201c : su je ocet, mono jsou v\u011bci. V Japonsku ozna\u010duje celou skupinu drobn\u00fdch pokrm\u016f ze zeleniny nebo dar\u016f mo\u0159e ochucen\u00fdch octem, kter\u00e9 maj\u00ed bl\u00edzko k tsukemono, japonsk\u00e9 nakl\u00e1dan\u00e9 zelenin\u011b.\n\n\n\nDal\u0161\u00ed drobn\u00e1 japonsk\u00e1 p\u0159\u00edloha : okra no ohitashi\n\n\n\n\u0158asa, kter\u00e1 se v Japonsku j\u00ed u\u017e v\u00edce ne\u017e 1 300 let\n\n\n\n\u0158asa wakame je sou\u010d\u00e1st\u00ed japonsk\u00e9ho j\u00eddeln\u00ed\u010dku u\u017e v\u00edce ne\u017e 1 300 let. V roce 701 ji z\u00e1kon\u00edk Taih\u014d dokonce spolu s dal\u0161\u00edmi \u0159asami uzn\u00e1val jako platbu dan\u011b. Tento \u00fadaj se t\u00fdk\u00e1 \u0159asy : \u017e\u00e1dn\u00fd text neumo\u017e\u0148uje ur\u010dit st\u00e1\u0159\u00ed sal\u00e1tu z okurky a wakame.\n\n\n\nOchucen\u00ed vych\u00e1z\u00ed z d\u00e1vn\u00e9ho principu. Sanbaizu, \u201e ocet ze t\u0159\u00ed \u0161\u00e1lk\u016f \u201c, p\u016fvodn\u011b spojovalo ocet, s\u00f3jovou om\u00e1\u010dku a mirin ve stejn\u00e9m pom\u011bru ; dnes mirin \u010dasto nahrazuje cukr, stejn\u011b jako v tomto receptu. Nihaizu, \u201e dva \u0161\u00e1lky \u201c, obsahuje pouze ocet a s\u00f3jovou om\u00e1\u010dku.\n\n\n\nSunomono se pod\u00e1v\u00e1 v mal\u00e9 porci ve vlastn\u00ed misce zvan\u00e9 kobachi. Pat\u0159\u00ed mezi hashi-yasume, doslova \u201e odpo\u010dinek h\u016flek \u201c : b\u011bhem j\u00eddla se k n\u011bmu vrac\u00edme mezi ostatn\u00edmi pokrmy a jeho kyselost odleh\u010duje grilovanou rybu, vep\u0159ov\u00e9 tonkatsu nebo ku\u0159ec\u00ed karaage.\n\n\n\nHlavn\u00ed suroviny na sunomono\n\n\n\n\n\n\n\nJaponsk\u00e1 okurka neboli kyuri je \u0161t\u00edhl\u00e1, m\u00e1 tenkou slupku, t\u00e9m\u011b\u0159 \u017e\u00e1dn\u00e1 sem\u00ednka a z\u016fst\u00e1v\u00e1 k\u0159upav\u00e1. Dob\u0159e ji nahrad\u00ed miniokurka libanonsk\u00e9ho typu ; poslou\u017e\u00ed i evropsk\u00e1 sal\u00e1tov\u00e1 okurka, pokud z n\u00ed odstran\u00edte sem\u00ednka. S\u016fl z kole\u010dek vyt\u00e1hne vodu a zm\u011bk\u010d\u00ed je, tak\u017ee se daj\u00ed vyma\u010dkat, ani\u017e by se l\u00e1mala.\n\n\n\nWakame koup\u00edte su\u0161en\u00e9 nebo konzervovan\u00e9 v soli v obchodech s asijsk\u00fdmi potravinami. Su\u0161en\u00e9 se nam\u00e1\u010d\u00ed do vody ; solen\u00e9 se opl\u00e1chne a pot\u00e9 nech\u00e1 odsolit. Je vl\u00e1\u010dn\u00e9 a trochu kluzk\u00e9, tak\u017ee p\u0159\u00edjemn\u011b kontrastuje s k\u0159upavou okurkou.\n\n\n\nDal\u0161\u00ed drobn\u00fd studen\u00fd pokrm po japonsku : hiyayakko, hedv\u00e1bn\u00e9 tofu se z\u00e1zvorem\n\n\n\nNa ochucen\u00ed sta\u010d\u00ed t\u0159i suroviny : r\u00fd\u017eov\u00fd ocet pro kyselost, trocha cukru na jej\u00ed zjemn\u011bn\u00ed a l\u017ei\u010dka s\u00f3jov\u00e9 om\u00e1\u010dky pro slanost. P\u0159id\u00e1vaj\u00ed se p\u0159\u00edmo k okurce a wakame, bez samostatn\u00e9 p\u0159\u00edpravy z\u00e1livky.\n\n\n\nPraktick\u00e9 rady pro poveden\u00e9 sunomono\n\n\n\nOkurka mus\u00ed p\u0159ed ochucen\u00edm pustit vodu, jinak z\u00e1livku na\u0159ed\u00ed. Nakr\u00e1jejte ji na kole\u010dka siln\u00e1 1 a\u017e 2 mm, pokud mo\u017eno na mandol\u00edn\u011b, aby v\u0161echna pou\u0161t\u011bla vodu stejn\u011b rychle.\n\n\n\nOkurku d\u016fkladn\u011b vyma\u010dkejte, ale teprve a\u017e zm\u011bkne : d\u0159\u00edve by se l\u00e1mala. P\u0159ed sm\u00edch\u00e1n\u00edm vyma\u010dkejte tak\u00e9 wakame.\n\n\n\nJaponsk\u00e9 menu dopln\u00ed pol\u00e9vka miso\n\n\n\nPro obm\u011bnu p\u0159idejte \u0161ikmo nakr\u00e1jen\u00e9 pl\u00e1tky va\u0159en\u00e9 chobotnice, va\u0159en\u00e9 krevety nebo ty\u010dinky surimi a zachovejte stejn\u00e9 ochucen\u00ed. Trocha z\u00e1zvoru nakr\u00e1jen\u00e9ho na jemn\u00e9 nudli\u010dky nebo najemno nakr\u00e1jen\u00e9ho shiso, p\u0159idan\u00e1 na z\u00e1v\u011br, dod\u00e1 sv\u011b\u017eest. V brazilsk\u00fdch sushi barech je sunomono se surimi slad\u0161\u00ed, bez s\u00f3jov\u00e9 om\u00e1\u010dky a posypan\u00e9 opra\u017een\u00fdm sezamem. Pokud chcete vyzkou\u0161et dal\u0161\u00ed pokrm s wakame, p\u0159ipravte si sal\u00e1t z wakame.\n\n\n\n\n\n\tAutentick\u00e9 sunomono\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tOkurka1 okurka (japonsk\u00e1 (kyuri))0.25 l\u017ei\u010dky soliWakame2 g \u0159asy wakame (su\u0161en\u00e9, nebo 20 g \u0159asy wakame konzervovan\u00e9 sol\u00ed)Dochucen\u00ed1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa0.5 l\u017e\u00edce cukru1 l\u017ei\u010dka s\u00f3jov\u00e9 om\u00e1\u010dky\t\n\t\n\t\tOkurkaNakr\u00e1jejte okurku na tenk\u00e1 kole\u010dka.Vlo\u017ete kole\u010dka do m\u00edsy.Posypte sol\u00ed a prom\u00edchejte, aby se rovnom\u011brn\u011b obalila.Nechte asi 5 minut odle\u017eet, dokud okurka nezm\u011bkne a nepust\u00ed vodu.Rukou z okurky d\u016fkladn\u011b vyma\u010dkejte vodu: pokud ji vyma\u010dk\u00e1te d\u0159\u00edve, ne\u017e zm\u011bkne, pol\u00e1me se a ztrat\u00ed tvar.WakameSu\u0161enou \u0159asu wakame namo\u010dte asi na 5 minut do vody.Pokud pou\u017e\u00edv\u00e1te wakame konzervovan\u00e9 sol\u00ed, kr\u00e1tce je opl\u00e1chn\u011bte.Pot\u00e9 je nechte 5 a\u017e 10 minut namo\u010den\u00e9 ve velk\u00e9m mno\u017estv\u00ed vody, aby se zbavily soli.Pot\u00e9 \u0159asu nakr\u00e1jejte na kousky velikosti sousta.Z \u0159asy wakame vyma\u010dkejte vodu.Dochucen\u00edVlo\u017ete okurku a wakame do m\u00edsy.P\u0159idejte r\u00fd\u017eov\u00fd ocet, cukr a s\u00f3jovou om\u00e1\u010dku.Prom\u00edchejte.\t\n\t\n\t\tJaponsk\u00e1 okurka je \u0161t\u00edhl\u00e1, m\u00e1 tenkou slupku a t\u00e9m\u011b\u0159 \u017e\u00e1dn\u00e1 sem\u00ednka; v\u00e1\u017e\u00ed p\u0159ibli\u017en\u011b 100 g. Pokud ji nese\u017eenete, dob\u0159e poslou\u017e\u00ed mini okurka (libanonsk\u00e9ho typu); z evropsk\u00e9 okurky pou\u017eijte p\u0159ibli\u017en\u011b 100 g a odstra\u0148te sem\u00ednka. Kr\u00e1jejte kole\u010dka siln\u00e1 1 a\u017e 2 mm, nejl\u00e9pe na mandol\u00edn\u011b, aby byla stejn\u011b siln\u00e1.\nObm\u011bny: k okurce m\u016f\u017eete p\u0159idat \u0161ikmo nakr\u00e1jen\u00e9 pl\u00e1tky va\u0159en\u00e9 chobotnice a pou\u017e\u00edt stejn\u00e9 dochucen\u00ed; trocha z\u00e1zvoru nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky nebo jemn\u011b nakr\u00e1jen\u00e9ho shiso p\u0159idan\u00e1 nakonec dod\u00e1 sv\u011b\u017eest. B\u011b\u017en\u011b se p\u0159id\u00e1vaj\u00ed tak\u00e9 va\u0159en\u00e9 krevety nebo ty\u010dinky surimi (kani).\n\t\n\t\n\t\tSaladeJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/206549","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=206549"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/206549\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/205905"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=206549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=206549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=206549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}