{"id":138482,"title":"Yakimeshi autentic \u2013 orez pr\u0103jit japonez","modified":"2026-06-15T09:31:01+02:00","plain":"Versiunea simpl\u0103 \u0219i delicioas\u0103 a orezului pr\u0103jit \u00een stil japonez\n\n\n\nOrezul pr\u0103jit este mereu simplu, rapid \u0219i eficient. Aceast\u0103 variant\u0103, aflat\u0103 la grani\u021ba dintre buc\u0103t\u0103ria japonez\u0103 \u0219i cea chinez\u0103, aduce arome irezistibile, cu ou\u0103 \u0219i creve\u021bi \u00eenv\u0103lui\u021bi \u00een sos de soia. \n\n\n\nCe este Yakimeshi? \n\n\n\nPrimul lucru de \u0219tiut: fiecare \u021bar\u0103 asiatic\u0103 are propria versiune de orez pr\u0103jit, cu ingredientele \u0219i metodele sale. \u00cen Japonia, Yakimeshi este preparatul de referin\u021b\u0103 c\u00e2nd vine vorba de orez pr\u0103jit. \n\n\n\n\u00cen aceast\u0103 re\u021bet\u0103, folosim resturile de orez \u0219i le pr\u0103jim cu legume, ou\u0103 \u0219i, uneori, carne (sau orice alt\u0103 protein\u0103), \u00eentr-un wok sau \u00eentr-o tigaie. \u201eChahan\u201d este un alt termen folosit pentru orezul pr\u0103jit japonez, de\u0219i provine din chinez\u0103 \u0219i are c\u00e2teva diferen\u021be minime, dar notabile, fa\u021b\u0103 de Yakimeshi.\n\n\n\nOkonomiyaki este o alt\u0103 specialitate japonez\u0103 delicioas\u0103 cu creve\u021bi\n\n\n\nTotu\u0219i, \u201eChahan\u201d r\u0103m\u00e2ne o denumire folosit\u0103 frecvent \u00een Japonia. De altfel, cei doi termeni sunt adesea utiliza\u021bi interschimbabil. \n\n\n\nDe unde provine Yakimeshi?\n\n\n\nChahan ar data din anii 1860, c\u00e2nd imigran\u021bii chinezi au f\u0103cut escal\u0103 \u00een portul Kobe, din Japonia. Yakimeshi ar fi, a\u0219adar, o reinterpretare japonez\u0103 sau, mai degrab\u0103, un amestec \u00eentre buc\u0103t\u0103ria chinez\u0103 \u0219i cea japonez\u0103, la fel ca gyoza \u0219i ramen. \n\n\n\nDe altfel, nu exist\u0103 foarte multe diferen\u021be \u00eentre cele dou\u0103 versiuni. \u00cen varianta japonez\u0103, ou\u0103le se g\u0103tesc dup\u0103 ad\u0103ugarea orezului, spre deosebire de re\u021beta chinezeasc\u0103. \n\n\n\nGyoza \u201ejaponeze\u201d delicioase\n\n\n\nDe obicei, Yakimeshi se asezoneaz\u0103 cu sos de soia. La Osaka, se folose\u0219te chiar \u0219i un sos de tip Worcestershire, numit tot \u201esos Yakimeshi\u201d. O alt\u0103 mic\u0103 diferen\u021b\u0103 \u021bine de tipul de orez. \u00cen Yakimeshi se folose\u0219te un orez japonez cu bob scurt. \u00cen final, cele dou\u0103 denumiri desemneaz\u0103, \u00een linii mari, aceea\u0219i re\u021bet\u0103 sau, cel pu\u021bin, acela\u0219i rezultat \u00een farfurie. \n\n\n\nIngredientele principale ale Yakimeshi \n\n\n\n\n\n\n\nOrezul: Pentru aceast\u0103 re\u021bet\u0103, folosesc orez pentru sushi. Ideal este, bine\u00een\u021beles, s\u0103 alege\u021bi un orez japonez. V\u0103 invit s\u0103 consulta\u021bi ghidul meu despre diferitele tipuri de orez ca s\u0103 face\u021bi alegerea potrivit\u0103. \n\n\n\nOu\u0103le: Sunt nelipsite din multe preparate japoneze, a\u0219a c\u0103 nu le s\u0103ri\u021bi. Alege\u021bi unele c\u00e2t mai bune! \n\n\n\nSake-ul: Este b\u0103utura-emblem\u0103 a Japoniei. V\u0103 recomand cu t\u0103rie s\u0103-l folosi\u021bi \u0219i la g\u0103tit: face minuni. Sake-ul aduce o not\u0103 floral\u0103 \u0219i delicat\u0103, greu de egalat.\n\n\n\nSosul de soia light: Dintre varianta dark \u0219i cea light, aici o prefer pe cea light. Are un gust mai s\u0103rat \u0219i o textur\u0103 mult mai fin\u0103 dec\u00e2t sosul de soia dark. Pentru aceast\u0103 re\u021bet\u0103, este alegerea ideal\u0103. Sau pute\u021bi folosi, alternativ, sos tamari\n\n\n\nCreve\u021bii: Sunt proteina principal\u0103 a acestei re\u021bete. Alege\u021bi-i mai c\u0103rno\u0219i, ca s\u0103 absoarb\u0103 bine marinada. \n\n\n\nSfaturi pentru un Yakimeshi reu\u0219it\n\n\n\nAm metodele mele pentru a face un orez pr\u0103jit gustos, care iese de fiecare dat\u0103, iar totul \u00eencepe cu preg\u0103tirea orezului. \n\n\n\nV\u0103 recomand s\u0103 folosi\u021bi orez r\u0103mas de la o mas\u0103 anterioar\u0103 sau, ideal, orez g\u0103tit cu c\u00e2teva ore \u00eenainte. Dac\u0103 \u00eel l\u0103sa\u021bi la frigider c\u00e2teva zile, amidonul din orez se poate \u201eretrograda\u201d, iar boabele devin mai ferme \u0219i mai bine separate. \n\n\n\nAstfel, se lucreaz\u0103 mai u\u0219or cu el, iar sotarea devine mult mai simpl\u0103. Dup\u0103 re\u00eenc\u0103lzire, \u00ee\u0219i recap\u0103t\u0103 textura fraged\u0103 \u0219i pufoas\u0103, f\u0103r\u0103 s\u0103 devin\u0103 lipicios.\n\n\n\nDac\u0103 nu ave\u021bi orez r\u0103mas, g\u0103ti\u021bi-l cu 10% mai pu\u021bin\u0103 ap\u0103 (\u00een aparatul de g\u0103tit orez)\n\n\n\n\n\n\tYakimeshi autentic \u2013 orez pr\u0103jit japonez\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t280 g orez pentru sushi (greutate uscat\u0103)3 ou\u01031 fir ceap\u0103 verde (t\u0103iat\u0103 rondele sub\u021biri)1 linguri\u021b\u0103 sake2 linguri sos de soia lightPentru garnitur\u01031 lingur\u0103 ghimbir muratMarinad\u01036 creve\u021bi (mari, cruzi)60 ml ap\u01030.5 linguri\u021b\u0103 bicarbonat de sodiu1 linguri\u021b\u0103 sare\t\n\t\n\t\tSp\u0103la\u021bi orezul de 5-6 ori, apoi fierbe\u021bi-l. Pune\u021bi-l deoparte.Cur\u0103\u021ba\u021bi creve\u021bii \u0219i \u00eendep\u0103rta\u021bi-le vena, apoi pune\u021bi-i \u00eentr-un bol mic. Ad\u0103uga\u021bi bicarbonatul de sodiu, sarea \u0219i apa. L\u0103sa\u021bi-i \u00eentre 15 minute \u0219i 1 zi, pentru a le da o textur\u0103 u\u0219or crocant\u0103 \u0219i pentru a-i p\u0103stra suculen\u021bi.Scoate\u021bi creve\u021bii din marinad\u0103 \u0219i cl\u0103ti\u021bi-i bine.Bate\u021bi ou\u0103le \u00eentr-un bol cu un praf de sare.\u00centr-o tigaie sau \u00eentr-un wok, pune\u021bi o cantitate generoas\u0103 de ulei.Ad\u0103uga\u021bi ou\u0103le \u00een tigaie. C\u00e2nd \u00eencep s\u0103 fac\u0103 bule, iar baza \u00eencepe s\u0103 se \u00eenchege, ad\u0103uga\u021bi orezul fiert. Aten\u021bie: oul trebuie s\u0103 fie \u00eenc\u0103 lichid la suprafa\u021b\u0103.Amesteca\u021bi rapid, ca s\u0103 acoperi\u021bi orezul cu ou, apoi desface\u021bi amestecul de orez \u0219i ou. G\u0103ti\u021bi \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd boabele \u00eencep s\u0103 se separe, aproximativ 3 minute.\u00cempinge\u021bi orezul pe o jum\u0103tate a tig\u0103ii \u0219i ad\u0103uga\u021bi creve\u021bii. G\u0103ti\u021bi-i aproximativ 30 de secunde pe fiecare parte.Ad\u0103uga\u021bi sake peste creve\u021bi \u0219i mai g\u0103ti\u021bi 20 de secunde.\u00cencorpora\u021bi creve\u021bii \u00een orez. G\u0103ti\u021bi totul aproximativ 1 minut.Ad\u0103uga\u021bi ceapa verde t\u0103iat\u0103 rondele \u0219i amesteca\u021bi.Asezona\u021bi orezul cu sare \u0219i piper. Mai g\u0103ti\u021bi 2-3 minute.Face\u021bi pu\u021bin loc \u00een tigaie \u0219i turna\u021bi sosul de soia. L\u0103sa\u021bi-l s\u0103 se g\u0103teasc\u0103 p\u00e2n\u0103 devine foarte aromat, apoi \u00eencorpora\u021bi-l \u00een orez \u00eenainte s\u0103 se ard\u0103. Opri\u021bi focul.Gusta\u021bi orezul \u0219i asezona\u021bi, dac\u0103 este nevoie.Pune\u021bi mai \u00eent\u00e2i creve\u021bii \u00eentr-un bol, apoi ad\u0103uga\u021bi orezul deasupra.R\u0103sturna\u021bi bolul pe o farfurie \u0219i l\u0103sa\u021bi-l 1 minut, apoi ridica\u021bi-l pentru a ob\u021bine o form\u0103 frumoas\u0103.Servi\u021bi cu ghimbir murat al\u0103turi \u0219i cu pu\u021bin\u0103 ceap\u0103 verde feliat\u0103.\t\n\t\n\t\tFolosi\u021bi orez de a doua zi. Sau g\u0103ti\u021bi-l cu 10% mai pu\u021bin\u0103 ap\u0103.\n\t\n\t\n\t\tAccompagnement, Plat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138482","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=138482"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138482\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/15983"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}