{"id":138592,"title":"Niku Udon – Sup\u0103 de t\u0103i\u021bei cu vit\u0103","modified":"2026-06-15T09:32:32+02:00","plain":"T\u0103i\u021bei gro\u0219i \u0219i pufo\u0219i, un dashi parfumat cu soia \u0219i mirin, felii de vit\u0103 suculente, dulce-s\u0103rate\u2026 O combina\u021bie reconfortant\u0103 \u0219i savuroas\u0103 din buc\u0103t\u0103ria japonez\u0103\n\n\n\nT\u0103i\u021beii japonezi udon nu mai au nevoie de prezentare: sunt ingredientul de baz\u0103 pentru numeroase preparate populare din Asia. Se spune c\u0103, al\u0103turi de Soba, sunt cei mai consuma\u021bi t\u0103i\u021bei din Japonia. \n\n\n\nNimic surprinz\u0103tor: pe l\u00e2ng\u0103 faptul c\u0103 sunt foarte s\u0103\u021bio\u0219i, pot fi savura\u021bi \u00een nenum\u0103rate feluri. De data aceasta v\u0103 propun un preparat care \u00eembin\u0103 udon, vit\u0103 marinat\u0103 \u0219i o sup\u0103 dashi aromat\u0103 \u0219i plin\u0103 de savoare. \n\n\n\nDashi este unul dintre pilonii buc\u0103t\u0103riei japoneze\n\n\n\nCe sunt niku udon? \n\n\n\nNiku udon ne cuceresc prin t\u0103i\u021beii lor gro\u0219i, prin supa \u00een care se scald\u0103, dar \u0219i prin carnea care completeaz\u0103 preparatul. \n\n\n\nDe altfel, c\u00e2nd vorbim despre niku udon, aproape \u00eentotdeauna ne g\u00e2ndim la carne de vit\u0103. \u0218i totu\u0219i, dac\u0103 traducem termenii literal, nu este vorba, de fapt, despre vit\u0103. Ba chiar deloc. \n\n\n\nDelicio\u0219ii mei udon cu vit\u0103 la wok\n\n\n\nDe fapt, cuv\u00e2ntul \u201eNiku\u201d desemneaz\u0103 carnea, \u00een sens general. A\u0219adar, tehnic vorbind, niku udon ar trebui descri\u0219i ca o sup\u0103 de t\u0103i\u021bei cu carne, fie c\u0103 este vorba despre vit\u0103, porc sau pui. \u00cen practic\u0103 \u00eens\u0103, vita este de departe cea mai popular\u0103 variant\u0103. \n\n\n\nAceste varia\u021bii \u021bin mult \u0219i de regiune. \u00cen zona Kanto se folose\u0219te mai degrab\u0103 porc, \u00een timp ce \u00een Kansai predomin\u0103 vita. Fiecare are propria versiune de niku udon. Nu exist\u0103 o metod\u0103 rigid\u0103, b\u0103tut\u0103 \u00een cuie, de a-i prepara. \n\n\n\nCu toate acestea, vita r\u0103m\u00e2ne, f\u0103r\u0103 \u00eendoial\u0103, cea mai bun\u0103 alegere pentru aceast\u0103 re\u021bet\u0103. Carnea se taie \u00een felii foarte sub\u021biri \u0219i se las\u0103 \u00eentr-o marinad\u0103 pe baz\u0103 de sos de soia \u0219i mirin, cu arome care amintesc de sosul teriyaki. \n\n\n\nOnsen Tamago, oul japonez perfect, este adesea folosit ca topping pentru niku udon\n\n\n\nPentru iubitorii combina\u021biilor dulce-s\u0103rate, e o adev\u0103rat\u0103 binecuv\u00e2ntare. T\u0103i\u021beii \u0219i vita se servesc apoi cu sup\u0103 dashi \u0219i se completeaz\u0103 cu ceap\u0103 verde ori mitsuba, dar \u0219i cu kamaboko de tip narutomaki. Dac\u0103 vre\u021bi s\u0103 duce\u021bi lucrurile \u0219i mai departe, unii a\u0219az\u0103 peste niku udon chiar \u0219i un Onsen Tamago!\n\n\n\nIngredientele de baz\u0103 pentru niku udon \n\n\n\n\n\n\n\nT\u0103i\u021beii udon: ne plac pentru c\u0103 sunt gro\u0219i, moi \u0219i perfect potrivi\u021bi pentru un preparat at\u00e2t de bogat ca acesta. T\u0103i\u021beii usca\u021bi se g\u0103sesc destul de u\u0219or; totu\u0219i, dac\u0103 ave\u021bi ocazia s\u0103 cump\u0103ra\u021bi varianta prefiert\u0103, din ce \u00een ce mai u\u0219or de g\u0103sit \u0219i ea, nu ezita\u021bi. Textura \u0219i gustul sunt net superioare. Eu voi folosi aici t\u0103i\u021bei prefier\u021bi. \n\n\n\nVita: pentru niku udon exist\u0103 un tip de carne aproape obligatoriu. A\u0219a cum am men\u021bionat, de regul\u0103 se folose\u0219te vit\u0103 t\u0103iat\u0103 foarte sub\u021bire, iar pentru aceast\u0103 re\u021bet\u0103 este \u0219i op\u021biunea mea preferat\u0103, mai ales \u00eempreun\u0103 cu marinada. \n\n\n\nSosul de soia light: este esen\u021bial, fiind folosit at\u00e2t \u00een sup\u0103, c\u00e2t \u0219i \u00een marinad\u0103. Fluid \u0219i s\u0103rat, este ideal pentru asezonare. De altfel, buc\u0103t\u0103riile chineze\u0219ti \u0219i taiwaneze \u00eel recomand\u0103 pentru dressinguri, preparate la wok \u0219i, bine\u00een\u021beles, marinate. \n\n\n\nMirinul: gustul s\u0103u dulce aduce echilibru, contrabalanseaz\u0103 notele s\u0103rate ale sosului de soia \u0219i ofer\u0103, \u00een acela\u0219i timp, profunzime preparatului. Al\u0103turi de soia, formeaz\u0103 un duo aproape inseparabil!\n\n\n\nDashi: un bulion delicat \u0219i aromat, plin de umami, de care nu te saturi niciodat\u0103. E suficient s\u0103 gusta\u021bi Kitsune Udon ca s\u0103 \u00een\u021belege\u021bi c\u00e2t de bun este. Pentru aceast\u0103 re\u021bet\u0103 pute\u021bi folosi pudr\u0103 de dashi instant, a\u0219a cum v-am recomandat \u0219i \u00een acea re\u021bet\u0103. Sau, \u0219i mai bine, v\u0103 invit s\u0103 prepara\u021bi dashi acas\u0103, folosind pur \u0219i simplu fulgi de bonito (\u201eKatsuobushi\u201d) \u0219i Kombu. Se face foarte u\u0219or \u0219i rapid. \n\n\n\nKamaboko Narutomaki: acest mic decor din past\u0103 de pe\u0219te, cu aspect surprinz\u0103tor, este tu\u0219a final\u0103 a oric\u0103rui niku udon autentic. De altfel, apare foarte des \u0219i \u00een ramen. Recunosc c\u0103, la \u0219edin\u021ba foto, nu aveam narutomaki la \u00eendem\u00e2n\u0103, a\u0219a c\u0103 lipse\u0219te din fotografie\n\n\n\nSfaturi pentru niku udon reu\u0219i\u021bi\n\n\n\nS\u0103 lu\u0103m lucrurile pe r\u00e2nd: ideal ar fi s\u0103 preg\u0103ti\u021bi mai \u00eent\u00e2i garniturile, adic\u0103 s\u0103 felia\u021bi ceapa verde \u0219i narutomaki. Astfel, vor fi gata de folosit \u00een momentul servirii, iar niku udon vor r\u0103m\u00e2ne bine fierbin\u021bi. \n\n\n\n\n\n\tNiku Udon - sup\u0103 cu t\u0103i\u021bei udon \u0219i vit\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 por\u021bii de t\u0103i\u021bei udon prefier\u021bi200 g de vit\u0103 (\u00een felii sub\u021biri)3 c\u0103\u021bei de usturoi (felia\u021bi)Marinad\u01034 linguri de sos de soia light2 lingur\u0103 de mirin2 lingur\u0103 de zah\u0103r1 linguri\u021b\u0103 de amidon de porumbSup\u0103500 ml de ap\u01031 linguri\u021b\u0103 de dashi (pudr\u0103)1 lingur\u0103 de sos de soia light1 lingur\u0103 de mirin1 linguri\u021b\u0103 de ulei de susanGarnitur\u0103Ceap\u0103 verde (feliat\u0103)Narutomaki (feliat)\t\n\t\n\t\tMarina\u021bi carnea de vit\u0103 timp de 10 min.\u00cencinge\u021bi un wok la foc mediu-mare, ad\u0103uga\u021bi pu\u021bin ulei \u0219i sota\u021bi usturoiul 1 min.Ad\u0103uga\u021bi carnea de vit\u0103 \u0219i sota\u021bi-o p\u00e2n\u0103 se p\u0103trunde. Pune\u021bi-o deoparte.\u00centr-o crati\u021b\u0103, pune\u021bi apa \u0219i ingredientele pentru sup\u0103, apoi \u00eenc\u0103lzi\u021bi la foc mediu. Aduce\u021bi la fierbere.Ad\u0103uga\u021bi t\u0103i\u021beii udon \u0219i g\u0103ti\u021bi-i conform instruc\u021biunilor de pe ambalaj. Lua\u021bi de pe foc.\u00cemp\u0103r\u021bi\u021bi t\u0103i\u021beii udon \u0219i supa \u00een boluri, apoi pune\u021bi deasupra carnea de vit\u0103 g\u0103tit\u0103.Pres\u0103ra\u021bi deasupra ceap\u0103 verde \u0219i c\u00e2teva felii de narutomaki \u00eenainte de servire.\t\n\t\n\t\tPentru a preg\u0103ti aceast\u0103 re\u021bet\u0103 c\u00e2t mai u\u0219or, ideal este s\u0103 \u00eencepe\u021bi cu garniturile: felia\u021bi mai \u00eent\u00e2i ceapa verde \u0219i narutomaki. Astfel, le ve\u021bi avea gata la momentul servirii \u0219i ve\u021bi putea p\u0103stra Niku Udon fierbin\u021bi.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138592","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=138592"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138592\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/17231"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}