{"id":138521,"title":"Yasai Itame – Legume japoneze sotate","modified":"2026-06-15T09:31:37+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 japonez\u0103 de legume sotate, simpl\u0103 \u0219i rapid\u0103, mai bun\u0103 dec\u00e2t la restaurant\n\n\n\nPentru cei care nu vor s\u0103-\u0219i bat\u0103 capul cu o re\u021bet\u0103 prea sofisticat\u0103, Yasai Itame este alegerea ideal\u0103. \u00cen ciuda simplit\u0103\u021bii sale, aceast\u0103 re\u021bet\u0103 din buc\u0103t\u0103ria japonez\u0103 r\u0103m\u00e2ne extrem de gustoas\u0103 \u0219i, promit, nu este nici prea grea!\n\n\n\nYasai Itame: ce este? \n\n\n\n\u00cen japonez\u0103, termenul \u201eyasai\u201d \u00eenseamn\u0103 literalmente \u201elegume\u201d, iar \u201eitame\u201d \u00eenseamn\u0103 \u201esotat\u201d. F\u0103r\u0103 nicio ambiguitate: Yasai Itame este considerat o garnitur\u0103 care se rezum\u0103 la c\u00e2teva legume sotate la tigaie. \n\n\n\n\u00cen el g\u0103sim morcovi, p\u0103st\u0103i de maz\u0103re mangetout, varz\u0103 chinezeasc\u0103, germeni de soia\u2026 dar \u0219i f\u00e2\u0219ii de porc. A\u0219adar, nu, tehnic vorbind, nu este un preparat vegetarian, chiar dac\u0103 exist\u0103 \u0219i variante care sunt. \n\n\n\n\u00cen Japonia, Yasai Itame este un preparat popular, de cas\u0103. Avantajul este c\u0103 aceast\u0103 re\u021bet\u0103 nu cere foarte multe ingrediente. \u0218i nici nu petreci o ve\u0219nicie \u00een buc\u0103t\u0103rie. \n\n\n\nC\u00e2teva legume \u00een tigaie, buc\u0103\u021bi de carne trecute printr-o marinad\u0103 pe baz\u0103 de sake, sos de soia \u0219i mirin, pu\u021bin\u0103 asezonare\u2026 \u0219i gata. \n\n\n\nDe multe ori, se folose\u0219te ce a mai r\u0103mas prin c\u0103mar\u0103 sau prin frigider, exact ca la un orez cantonez sau la yakimeshi.\n\n\n\nYakimeshi este versiunea japonez\u0103 a orezului cantonez\n\n\n\nCare sunt originile Yasai Itame? \n\n\n\nOriginea exact\u0103 a Yasai Itame nu poate fi stabilit\u0103 cu certitudine, \u00eens\u0103 preparatul este \u00eencadrat \u00een categoria \u201eitamemono\u201d. De aici vine \u0219i prefixul \u201eitame\u201d pe care \u00eel reg\u0103sim, de altfel, \u00een numele preparatului. \n\n\n\nDe fapt, \u201eitamemono\u201d este numele dat unei metode de g\u0103tit care nu provine ini\u021bial din Japonia, ci din China, pionier\u0103 a g\u0103titului la wok \u0219i a preparatelor sotate. \n\n\n\nSe poate spune, a\u0219adar, c\u0103 Yasai Itame este o fuziune \u00eentre cele dou\u0103 culturi: n\u0103scut \u00een buc\u0103t\u0103ria chinez\u0103 \u0219i apoi preluat \u0219i adoptat de buc\u0103t\u0103ria japonez\u0103. La fel ca ramen, gyoza, yakisoba sau chiar porcul chashu.\n\n\n\nDelicioase gyoza cu pui\n\n\n\nSe spune c\u0103 acest preparat a devenit popular \u00een casele \u0219i cantinele japoneze \u00een anii \u201950. La fel s-a \u00eent\u00e2mplat \u0219i cu multe alte preparate, precum Chukadon sau Chanpuru\u2026 \n\n\n\nIngredientele principale ale Yasai Itame\n\n\n\n\n\n\n\nPorcul: a\u0219a cum spuneam mai devreme, exist\u0103 o mul\u021bime de variante ale acestui preparat. Unii folosesc buc\u0103\u021bi de pui, de vit\u0103, uneori chiar \u0219i creve\u021bi. Al\u021bii \u00eel transform\u0103 \u00eentr-o re\u021bet\u0103 vegetarian\u0103. Eu prefer varianta cu porc, fiind mai gustoas\u0103. \n\n\n\nGhimbirul: al\u0103turi de usturoi, aduce o not\u0103 aromat\u0103 \u0219i u\u0219or picant\u0103. Parfumeaz\u0103 imediat preparatul \u0219i \u00eei d\u0103 acel gust specific buc\u0103t\u0103riei chineze. \n\n\n\nMorcovul: pu\u021bin\u0103 dulcea\u021b\u0103 nu stric\u0103 niciodat\u0103. Se potrive\u0219te de minune, mai ales c\u00e2nd este \u00een sezon!\n\n\n\nP\u0103st\u0103ile de maz\u0103re mangetout: trebuie spus c\u0103 sunt pu\u021bin vedeta preparatului. Nu degeaba le reg\u0103sim at\u00e2t de des \u00een buc\u0103t\u0103ria asiatic\u0103. Sunt delicate \u0219i u\u0219or dulci; pe scurt, perfecte pentru acest gen de m\u00e2ncare. \n\n\n\nVarza chinezeasc\u0103: schimb\u0103 pu\u021bin fa\u021b\u0103 de varza verde tradi\u021bional\u0103. Este mai fraged\u0103 \u0219i mai crocant\u0103 dec\u00e2t aceasta \u0219i aduce o not\u0103 de prospe\u021bime deloc neglijabil\u0103. \n\n\n\nGermenii de soia: Fie cruzi, fie g\u0103ti\u021bi, aduc un plus de crocant. Sunt, a\u0219adar, foarte versatili \u0219i tocmai de aceea sunt at\u00e2t de interesan\u021bi, mai ales \u00een Yasai Itame. \n\n\n\nMirinul: indispensabil \u00een marinad\u0103. Chiar dac\u0103 seam\u0103n\u0103 oarecum cu sake-ul ca gust, aduce o dulcea\u021b\u0103 aparte.\n\n\n\nSake-ul: tipic buc\u0103t\u0103riei japoneze, sake-ul este un vin de orez care poate fi b\u0103ut, dar \u0219i folosit la g\u0103tit. Are un gust catifelat, cu accente florale, \u0219i este pu\u021bin mai pu\u021bin dulce dec\u00e2t mirinul. \n\n\n\nSosul de soia deschis la culoare: este ideal pentru preparate din legume sotate, precum Yasai Itame.\n\n\n\nUleiul de susan: folosit la asezonare, ofer\u0103 o u\u0219oar\u0103 not\u0103 de nuci pr\u0103jite. Nu exagera\u021bi cu el, altfel risc\u0103 s\u0103 acopere celelalte arome. \n\n\n\nSosul de stridii: fiind pu\u021bin mai dens dec\u00e2t celelalte sosuri folosite \u00een aceast\u0103 re\u021bet\u0103, ajut\u0103 la legarea ingredientelor \u0219i adaug\u0103, \u00een plus, o not\u0103 dulce-s\u0103rat\u0103. \n\n\n\nSfaturi pentru un Yasai Itame reu\u0219it\n\n\n\nPentru a lucra eficient \u0219i a ob\u021bine un Yasai Itame reu\u0219it, v\u0103 sf\u0103tuiesc s\u0103 preg\u0103ti\u021bi din timp toate ingredientele \u0219i asezon\u0103rile. \n\n\n\nSoteul se g\u0103te\u0219te foarte repede \u0219i risca\u021bi s\u0103 g\u0103ti\u021bi prea mult \u2014 sau chiar s\u0103 arde\u021bi \u2014 unul dintre ingrediente dac\u0103 v\u0103 opri\u021bi pe parcurs ca s\u0103 toca\u021bi legumele sau s\u0103 felia\u021bi carnea. Mai bine preveni\u021bi dec\u00e2t s\u0103 trata\u021bi. \n\n\n\nDe asemenea, ave\u021bi grij\u0103 s\u0103 sp\u0103la\u021bi ingredientele din timp \u0219i s\u0103 elimina\u021bi c\u00e2t mai bine orice urm\u0103 de umiditate; altfel, legumele \u00ee\u0219i vor pierde textura crocant\u0103 la g\u0103tire. \n\n\n\n\n\n\tYasai Itame \u2013 sote japonez de legume\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t200 g carne de porc (t\u0103iat\u0103 \u00een f\u00e2\u0219ii foarte sub\u021biri)3 c\u0103\u021bei usturoi (toca\u021bi fin)1 bucat\u0103 mic\u0103 ghimbir (tocat fin sau ras)1 ceap\u0103 (feliat\u0103 sub\u021bire)0.5 morcov (t\u0103iat julienne)15 g maz\u0103re mangetout200 g varz\u0103 chinezeasc\u0103 (t\u0103iat\u0103 foarte fin)100 g germeni de soiaMarinad\u01031 linguri\u021b\u0103 mirin1 linguri\u021b\u0103 sos de soia light1 linguri\u021b\u0103 sakeCondimente1 linguri\u021b\u0103 mirin1 linguri\u021b\u0103 sos de soia light1 linguri\u021b\u0103 ulei de susan1 linguri\u021b\u0103 sos de stridiipiper negru (dup\u0103 gust)\t\n\t\n\t\tMarina\u021bi carnea de porc timp de 10 minute.C\u0103li\u021bi usturoiul \u0219i ghimbirul \u00eentr-o tigaie, p\u00e2n\u0103 \u00ee\u0219i elibereaz\u0103 aroma.Ad\u0103uga\u021bi carnea de porc \u00een tigaie \u0219i g\u0103ti\u021bi-o p\u00e2n\u0103 este aproape p\u0103truns\u0103.Ad\u0103uga\u021bi ceapa \u0219i g\u0103ti\u021bi-o p\u00e2n\u0103 se \u00eenmoaie.Ad\u0103uga\u021bi morcovii \u0219i g\u0103ti\u021bi-i p\u00e2n\u0103 se \u00eenmoaie.Ad\u0103uga\u021bi germenii de soia \u0219i sota\u021bi-i 1 minut.Ad\u0103uga\u021bi maz\u0103rea mangetout \u0219i varza chinezeasc\u0103, apoi sota\u021bi-le timp de 5 minute.Ad\u0103uga\u021bi condimentele. Pres\u0103ra\u021bi piper negru, apoi amesteca\u021bi.\t\n\t\n\t\t\nPentru a lucra eficient \u0219i a ob\u021bine un Yasai Itame reu\u0219it, v\u0103 recomand s\u0103 preg\u0103ti\u021bi din timp toate ingredientele \u0219i condimentele.\n \nPreparatul se g\u0103te\u0219te foarte repede \u0219i risca\u021bi s\u0103 g\u0103ti\u021bi prea mult \u2014 sau chiar s\u0103 arde\u021bi \u2014 unul dintre ingrediente dac\u0103 v\u0103 opri\u021bi pe parcurs ca s\u0103 toca\u021bi legumele sau s\u0103 felia\u021bi carnea. Mai bine previi dec\u00e2t s\u0103 tratezi.\u00a0\n\n\t\n\t\n\t\tAccompagnement, Plat principalJaponaise\t\n\n\n\n\n\nSurse culinare\n\n\n\nAm pornit de la re\u021beta celor de la Just One Cookbook, dar am ajustat considerabil asezonarea \u0219i marinada.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138521","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=138521"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138521\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/16409"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}