{"id":137742,"title":"Yaki udon cu vit\u0103","modified":"2026-06-15T09:16:50+02:00","plain":"Udon, ace\u0219ti t\u0103i\u021bei japonezi gro\u0219i \u0219i delicio\u0219i, nu dezam\u0103gesc niciodat\u0103. Pot fi g\u0103ti\u021bi \u00een nenum\u0103rate feluri, iar varianta cu vit\u0103 este doar una dintre ele. \n\n\n\n\u00cen orice caz, dac\u0103 ave\u021bi gr\u0103sime \u0219i sos de soia, magia se \u00eent\u00e2mpl\u0103 de la sine: pe scurt, preparatul este aproape imposibil de ratat. De altfel, dac\u0103 v\u0103 place acest fel de m\u00e2ncare, v\u0103 recomand s\u0103 \u00eencerca\u021bi \u0219i re\u021beta mea de t\u0103i\u021bei pr\u0103ji\u021bi cu legume, ca la restaurant\n\n\n\nSpre deosebire de al\u021bi t\u0103i\u021bei japonezi, ale c\u0103ror re\u021bete provin direct din buc\u0103t\u0103ria chinez\u0103 \u2014 precum r\u0101men sau yakisoba \u2014, udon sunt, \u00een general, considera\u021bi t\u0103i\u021bei tradi\u021bionali japonezi (face\u021bi clic aici pentru articolul meu complet despre t\u0103i\u021beii udon). \n\n\n\nA\u0219adar, dac\u0103 vre\u021bi un gust c\u00e2t mai autentic \u0219i o pl\u0103cere maxim\u0103, folosi\u021bi sosuri japoneze. (Dac\u0103 nu este posibil, nu v\u0103 face\u021bi griji: udon cu vit\u0103 din fotografie sunt prepara\u021bi cu m\u0103rci chineze\u0219ti \u0219i au fost delicio\u0219i.)\n\n\n\nEi bine… dup\u0103 ce am scris asta, deja visez la ni\u0219te udon cu vit\u0103 wagyu … oops M\u0103 duc s\u0103 g\u0103tesc \n\n\n\nRe\u021beta mea de yakisoba\n\n\n\nIngredientele de baz\u0103 pentru udon cu vit\u0103\n\n\n\nSosul de soia light: adaug\u0103 \u00een principal nota s\u0103rat\u0103 a preparatului\n\n\n\nSosul de soia dark: aduce profunzime gustului \u0219i este cu adev\u0103rat indispensabil dac\u0103 vre\u021bi s\u0103 ave\u021bi \u201eexperien\u021ba\u201d complet\u0103 a deliciului care sunt udon cu vit\u0103. \n\n\n\n\u00cen mod normal, se g\u0103se\u0219te \u00een toate magazinele asiatice, dar uneori \u00eel pute\u021bi g\u0103si \u0219i \u00een supermarketuri. Articolul meu despre tipurile de sos de soia explic\u0103 mai pe larg diferen\u021ba fa\u021b\u0103 de sosul de soia dark.\n\n\n\nMirinul: element-cheie al buc\u0103t\u0103riei japoneze, este o variant\u0103 de sake cu pu\u021bin alcool (14%), dar mult mai dulce. Am un articol complet pe aceast\u0103 tem\u0103.\n\n\n\nDac\u0103 nu consuma\u021bi alcool, nicio problem\u0103! \u00cenlocui\u021bi-l cu o jum\u0103tate de lingur\u0103 de zah\u0103r tos; gustul va avea pu\u021bin de suferit, dar va fi totu\u0219i delicios. \u00cen plus, \u00eel pute\u021bi cump\u0103ra de pe Amazon.\n\n\n\nSfaturi pentru udon cu vit\u0103\n\n\n\nR\u0103bdarea este mama carameliz\u0103rii: crede\u021bi-m\u0103, merit\u0103 s\u0103 a\u0219tepta\u021bi p\u00e2n\u0103 \u00een ultima etap\u0103, ca totul s\u0103 fie bine caramelizat. \n\n\n\nDac\u0103 preg\u0103ti\u021bi ace\u0219ti t\u0103i\u021bei udon cu vit\u0103 de mai multe ori \u0219i, la una dintre \u00eencerc\u0103ri, v\u0103 gr\u0103bi\u021bi, ve\u021bi observa imediat diferen\u021ba. \n\n\n\nEste unul dintre preparatele mele preferate, de aceea vreau neap\u0103rat s\u0103 ob\u021bine\u021bi acela\u0219i gust ca al meu. A\u0219adar, ave\u021bi r\u0103bdare.\n\n\n\nSos pentru udon \u00een curs de caramelizare\n\n\n\nAsigura\u021bi-v\u0103 c\u0103 wokul \u0219i uleiul sunt foarte fierbin\u021bi \u00eenainte de a ad\u0103uga carnea. O rumenire frumoas\u0103 este esen\u021bial\u0103 pentru reu\u0219ita preparatului\n\n\n\nBuc\u0103\u021bi de vit\u0103 rumenite pentru udon\n\n\n\nNu ezita\u021bi, la al doilea pas, s\u0103 fierbe\u021bi pu\u021bin mai mult dac\u0103 blocul de udon nu s-a desprins bine; pentru textura \u0219i aspectul final al preparatului, este important s\u0103 ave\u021bi t\u0103i\u021bei frumo\u0219i \u0219i foarte lungi\n\n\n\nT\u0103i\u021beii udon prefier\u021bi se potrivesc cel mai bine acestei re\u021bete, cump\u0103ra\u021bi-i aici, de pe Amazon\n\n\n\n\n\n\n\nDac\u0103 vre\u021bi s\u0103 afla\u021bi mai multe despre udon, v\u0103 trimit la articolul meu complet pe aceast\u0103 tem\u0103. De unde \u00eei cump\u0103ra\u021bi? Cum \u00eei folosi\u021bi? R\u0103spund la toate aceste \u00eentreb\u0103ri! Iar dac\u0103 nu \u0219ti\u021bi ce sos de soia s\u0103 cump\u0103ra\u021bi, iat\u0103 articolul meu despre sosul de soia dark \u0219i sosul de soia light\n\n\n\n\n\n\tYaki udon cu carne de vit\u0103\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tSOS2.5 linguri sos de soia \u00eenchis2 linguri sos de stridii1 lingur\u0103 mirin2 linguri\u021be zah\u0103r brun0.5 linguri\u021b\u0103 o\u021bet de orezT\u0102I\u021aEI200 g carne de vit\u0103 t\u0103iat\u0103 f\u00e2\u0219ii1 ceap\u0103 feliat\u01033 c\u0103\u021bei usturoi tocat4 frunze varz\u0103 chinezeasc\u0103 t\u0103iat\u0103 fidelu\u021b\u0103 (partea alb\u0103 separat\u0103 de cea verde)2 fire ceap\u0103 verde t\u0103iat\u0103 \u00een buc\u0103\u021bi de 1 cm200 g t\u0103i\u021bei udon prefier\u021bi\t\n\t\n\t\tMarina\u021bi f\u00e2\u0219iile de vit\u0103 timp de 10 minute \u00eentr-o lingur\u0103 de sos de soia \u00eenchis. Fierbe\u021bi t\u0103i\u021beii udon timp de 2 minute \u00een ap\u0103 clocotit\u0103, apoi cl\u0103ti\u021bi-i cu ap\u0103 rece \u00centr-un bol, amesteca\u021bi toate ingredientele pentru sos \u00centr-o tigaie, la foc mare, cu pu\u021bin ulei, sota\u021bi carnea de vit\u0103 timp de 5 minute, apoi pune\u021bi-o deoparte C\u0103li\u021bi usturoiul 2 minute, p\u00e2n\u0103 se rumene\u0219te u\u0219or Ad\u0103uga\u021bi ceapa \u0219i partea alb\u0103 a verzei, apoi sota\u021bi 5 minute Ad\u0103uga\u021bi partea verde a verzei \u0219i ceapa verde, apoi sota\u021bi 2 minute Ad\u0103uga\u021bi t\u0103i\u021beii \u0219i carnea, apoi sota\u021bi 3 minute Ad\u0103uga\u021bi sosul \u0219i l\u0103sa\u021bi-l s\u0103 scad\u0103, amestec\u00e2nd constant, timp de 5 minute\t\n\t\n\t\tAcest preparat se g\u0103te\u0219te mult din ochi, a\u0219a c\u0103 urm\u0103ri\u021bi atent ingredientele pe tot parcursul. Un truc util: dac\u0103 se rumenesc prea repede, \u00eenseamn\u0103 c\u0103 uleiul este prea \u00eencins.\n\t\n\t\n\t\tJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137742"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137742\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/492"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}