{"id":138771,"title":"Curry udon autentic","modified":"2026-06-15T09:36:20+02:00","plain":"O re\u021bet\u0103 japonez\u0103 delicioas\u0103, care combin\u0103 t\u0103i\u021bei udon gro\u0219i cu un curry japonez cremos \u0219i reconfortant\n\n\n\nCurry udon (\u30ab\u30ec\u30fc\u3046\u3069\u3093), numit uneori \u0219i kare udon sau udon cu curry, este un exemplu perfect de buc\u0103t\u0103rie japonez\u0103 care \u00eembin\u0103 influen\u021bele washoku (buc\u0103t\u0103ria tradi\u021bional\u0103 japonez\u0103) \u0219i yoshoku (buc\u0103t\u0103rie japonez\u0103 de inspira\u021bie occidental\u0103). Acest preparat combin\u0103 o sup\u0103 tradi\u021bional\u0103 cu t\u0103i\u021bei udon \u0219i curry japonez, o specialitate de origine occidental\u0103. \n\n\n\nA ap\u0103rut la sf\u00e2r\u0219itul erei Meiji (la \u00eenceputul anilor 1900), c\u00e2nd restaurantele specializate \u00een udon \u0219i soba \u00eencercau s\u0103 rec\u00e2\u0219tige clien\u021bii atra\u0219i de noile localuri care serveau orez cu curry \u00een stil occidental.\n\n\n\nOriginile curry udon\n\n\n\nExist\u0103 dou\u0103 versiuni principale cu privire la originea sa: una \u00eei plaseaz\u0103 na\u0219terea \u00een cartierul Waseda din Tokyo, cealalt\u0103 \u00een cartierul Tanimachi din Osaka: \n\n\n\nOriginea din Waseda, Tokyo (1904) :\u00cen jurul anului 1904, la Tokyo, l\u00e2ng\u0103 universitatea Waseda, un restaurant de soba numit Sanchoan (\u4e09\u671d\u5eb5), condus de Kato Asajiro, ar fi fost primul care a servit curry udon (numit ini\u021bial curry nanban). Observ\u00e2nd popularitatea orezului cu curry, Kato a avut ideea de a adapta aceast\u0103 re\u021bet\u0103 pentru t\u0103i\u021bei. A creat un bulion \u00een care a dizolvat roux de curry \u00eentr-un dashi cu bonito \u0219i sos de soia, apoi l-a \u00eengro\u0219at cu amidon de cartof, pentru ca sosul s\u0103 adere bine la t\u0103i\u021bei. \n\n\n\nPreparatul s\u0103u original includea carne de porc (la acea vreme considerat\u0103 inferioar\u0103 c\u0103rnii de vit\u0103 \u0219i de pui) \u0219i praz. Sanchoan este cunoscut \u0219i pentru faptul c\u0103 a dezvoltat un amestec de condimente personalizat, \u00eempreun\u0103 cu un comerciant local. De\u0219i s-a \u00eenchis \u00een 2018, restaurantul r\u0103m\u00e2ne recunoscut de mul\u021bi drept adev\u0103ratul inventator (\u201e\u5143\u7956\u201d) al curry udon.\n\n\n\nRoux de curry japonez f\u0103cut \u00een cas\u0103\n\n\n\nOriginea din Osaka (1908\u20131909) :O alt\u0103 teorie plaseaz\u0103 originea la Osaka, \u00een cartierul Tanimachi, \u00een jurul anilor 1908-1909. Tsunoda Torinosuke, un artizan de soba originar din Tokyo, a deschis restaurantul Tokyo Soba, unde, la \u00eenceput, a avut dificult\u0103\u021bi \u00een a atrage clientela local\u0103, care prefera udon. Inspirat de entuziasmul pentru buc\u0103t\u0103ria occidental\u0103 (yoshoku), a creat o versiune care combina soba cu curry, botezat\u0103 curry nanban. Tsunoda \u0219i-a dezvoltat, de asemenea, propriul amestec de condimente. Re\u021beta sa a avut mare succes la Osaka \u0219i \u00een regiunea Kansai, \u00eenainte de a reveni la Tokyo. Ast\u0103zi, restaurantul Asamatsu-an (\u671d\u677e\u5eb5), din Meguro (Tokyo), duce mai departe aceast\u0103 tradi\u021bie.\n\n\n\nContrar unei idei r\u0103sp\u00e2ndite, yakisoba nu folose\u0219te t\u0103i\u021bei soba\n\n\n\n\u00cen orice caz, \u00eenc\u0103 din era Taisho (anii 1910), curry udon \u0219i curry soba ap\u0103reau frecvent \u00een meniurile restaurantelor at\u00e2t din Tokyo, c\u00e2t \u0219i din Osaka, semn al adopt\u0103rii lor rapide. Un reper important a fost \u00eenregistrarea, \u00een 1910, de c\u0103tre Tanakaya (un furnizor care colabora cu Sanchoan) a \u201epudrei de curry portabile Chikyu Mark\u201d, confirm\u00e2nd astfel disponibilitatea comercial\u0103 a unui condiment curry conceput special pentru t\u0103i\u021bei. Revistele culinare japoneze ale epocii publicau deja re\u021bete de curry nanban, dintre care unele au fost redescoperite \u0219i recreate recent.\n\n\n\nPe scurt, documentele istorice (ziare, arhive de \u00eentreprinderi, enciclopedii precum \u854e\u9ea6\u8f9e\u5178 din 1972) confirm\u0103 faptul c\u0103 curry udon s-a n\u0103scut \u00een era Meiji ca o fuziune inventiv\u0103: o sup\u0103 dashi pentru udon, combinat\u0103 cu condimente curry \u0219i \u00eengro\u0219at\u0103 pentru a ob\u021bine o textur\u0103 u\u0219or legat\u0103. Re\u021beta ini\u021bial\u0103, la care se face referire \u0219i ast\u0103zi, se bazeaz\u0103 pe un bulion pe baz\u0103 de dashi, asezonat cu sos de soia, completat cu pudr\u0103 de curry (sau roux de curry) amestecat\u0103 cu f\u0103in\u0103 de gr\u00e2u, g\u0103tit la foc mic cu ingrediente simple (carne, praz) \u0219i u\u0219or \u00eengro\u0219at cu amidon, astfel \u00eenc\u00e2t s\u0103 se lipeasc\u0103 bine de t\u0103i\u021bei.\n\n\n\nVaria\u021bii notabile ale curry udon\n\n\n\nCurry udon cunoa\u0219te numeroase variante regionale \u0219i stilistice \u00een Japonia. Una dintre cele mai cunoscute este curry udon \u00een stil Nagoya, recunoscut local ca o specialitate emblematic\u0103 (\u201eNagoya-meshi\u201d). Spre deosebire de re\u021beta standard, \u00eengro\u0219at\u0103 cu amidon (de obicei amidon de cartof), versiunea din Nagoya folose\u0219te un roux de curry pe baz\u0103 de f\u0103in\u0103 de gr\u00e2u, dizolvat \u00eentr-un bulion bogat de pui \u0219i bonito. \n\n\n\nDashi este folosit pe scar\u0103 larg\u0103 \u00een supa miso\n\n\n\nRezultatul este o sup\u0103 cremoas\u0103, aproape ca o sup\u0103-crem\u0103, cu o textur\u0103 deosebit de dens\u0103. T\u0103i\u021beii udon din Nagoya sunt, de regul\u0103, foarte gro\u0219i \u0219i moi, ideali pentru a \u00eenso\u021bi aceast\u0103 sup\u0103 consistent\u0103. Re\u021beta s-a popularizat \u00een anii 1950-1960 datorit\u0103 folosirii unui curry instant local (Oriental Curry).\n\n\n\nPe l\u00e2ng\u0103 aceast\u0103 specificitate regional\u0103, stilurile clasice de curry udon variaz\u0103 de la o regiune la alta. \u00cen est, \u00een Kanto (Tokyo), se prefer\u0103 adesea carnea de porc sau, uneori, puiul, servite tradi\u021bional cu praz japonez, \u00een timp ce \u00een regiunea Kansai (Osaka, Kyoto), carnea de vit\u0103 este ingredientul favorit. Unii fac chiar distinc\u021bia \u00eentre \u201ecurry nanban\u201d (cu negi) \u0219i \u201ecurry udon\u201d clasic (de regul\u0103 cu ceap\u0103 obi\u0219nuit\u0103).\n\n\n\n\u00cen fine, coexist\u0103 dou\u0103 mari abord\u0103ri stilistice: stilul autentic tradi\u021bional (restaurant soba-ya), care se bazeaz\u0103 pe un dashi proasp\u0103t din bonito \u0219i kombu, aromat cu pudr\u0103 de curry \u0219i u\u0219or \u00eengro\u0219at cu amidon, pentru o sup\u0103 delicat\u0103, plin\u0103 de umami \u0219i subtil condimentat\u0103; \u0219i stilul de familie, preparat din resturile de curry japonez din ziua precedent\u0103, pur \u0219i simplu diluate cu dashi sau cu mentsuyu, pentru un rezultat mai gros \u0219i mai rustic, foarte popular acas\u0103, de\u0219i mai pu\u021bin fidel versiunii de restaurant.\n\n\n\nUn preparat stradal de cu totul alt\u0103 natur\u0103\u00a0: inarizushi, un buzun\u0103ra\u0219 de tofu umplut cu orez o\u021betit\n\n\n\nIngredientele principale pentru curry udon\n\n\n\n\n\n\n\nT\u0103i\u021bei udon: Gro\u0219i \u0219i moi, ace\u0219ti t\u0103i\u021bei japonezi dau preparatului o textur\u0103 reconfortant\u0103.\n\n\n\nSos de soia deschis la culoare: Aduce o not\u0103 s\u0103rat\u0103 \u0219i umami marinadei \u0219i bulionului.\n\n\n\nSake japonez: Ofer\u0103 profunzime \u0219i o u\u0219oar\u0103 not\u0103 dulce bulionului.\n\n\n\nMirin: Un alcool dulce japonez care echilibreaz\u0103 aromele curry-ului \u0219i ale dashi-ului printr-o not\u0103 delicat dulce.\n\n\n\nUlei de susan: Adaug\u0103 la final o not\u0103 parfumat\u0103 \u0219i u\u0219or pr\u0103jit\u0103.\n\n\n\nDashi: Bulion japonez pe baz\u0103 de kombu \u0219i bonito uscat. Se g\u0103se\u0219te \u0219i sub form\u0103 de pudr\u0103.\n\n\n\nRoux de curry japonez: St\u0103 la baza curry-ului; \u00eel pute\u021bi cump\u0103ra gata preparat sau \u00eel pute\u021bi face \u00een cas\u0103.\n\n\n\n\n\n\tCurry udon autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g piept de porc (t\u0103iat \u00een felii sub\u021biri)2 por\u021bii de t\u0103i\u021bei udon pre-g\u0103ti\u021biMarinad\u01031 lingur\u0103 sos de soia light1 linguri\u021b\u0103 amidon de porumbSup\u0103700 ml dashi (de cas\u0103 sau preparat din pudr\u0103)2 cuburi roux de curry japonez2 linguri sake2 linguri sos de soia light1 lingur\u0103 mirin2 foi gelatin\u0103Legume \u0219i aromatice1 ceap\u0103 (t\u0103iat\u0103 felii sub\u021biri)3 c\u0103\u021bei usturoi (felia\u021bi sub\u021bire)2 fire ceap\u0103 verde (tocat\u0103 m\u0103runt, cu p\u0103r\u021bile verzi separate de cele albe)Garnituriulei de susanp\u0103r\u021bile verzi de la ceapa verde (tocate m\u0103runt)\t\n\t\n\t\tMarina\u021bi carnea de porc timp de cel pu\u021bin 10 minute\u00centr-un wok, \u00eencinge\u021bi pu\u021bin ulei la foc iuteAd\u0103uga\u021bi carnea de porc marinat\u0103Rumeni\u021bi bine carnea p\u00e2n\u0103 este p\u0103truns\u0103, apoi scoate\u021bi-o deoparteReduce\u021bi focul la mediu-iute \u0219i c\u0103li\u021bi ceapa c\u00e2teva minuteAd\u0103uga\u021bi usturoiul \u0219i partea alb\u0103 a cepei verzi, apoi sota\u021bi 2 minuteAd\u0103uga\u021bi dashi, sosul de soia, sake \u0219i mirin, apoi aduce\u021bi la fierbereAd\u0103uga\u021bi foile de gelatin\u0103C\u00e2nd supa \u00eencepe s\u0103 fiarb\u0103, lua\u021bi un polonic \u00eentr-un bol separat. Dizolva\u021bi \u00een el cuburile de roux \u0219i amesteca\u021bi p\u00e2n\u0103 se topesc complet\u00cencorpora\u021bi amestecul dizolvat \u00eenapoi \u00een sup\u0103L\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic, acoperit, 15 minute\u00centre timp, preg\u0103ti\u021bi t\u0103i\u021beii udon conform instruc\u021biunilor de pe ambalaj, apoi scurge\u021bi-iPune\u021bi carnea de porc \u00eenapoi \u00een sup\u0103 \u0219i mai l\u0103sa\u021bi 5 minute la foc micServirePune\u021bi c\u00e2te o por\u021bie de t\u0103i\u021bei \u00een fiecare bolTurna\u021bi deasupra supa \u00eempreun\u0103 cu carneaStropi\u021bi cu pu\u021bin ulei de susanPres\u0103ra\u021bi pu\u021bin\u0103 ceap\u0103 verde tocat\u0103 m\u0103runt\t\n\t\n\t\tPute\u021bi ajusta cantitatea de curry sau condimentarea, dup\u0103 gust.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsJaponaise\t\n\n\n\n\n\nSurse culinare\n\n\n\n\nhttps:\/\/ja.wikipedia.org\/wiki\/\u30ab\u30ec\u30fc\u3046\u3069\u3093 (\u30ab\u30ec\u30fc\u3046\u3069\u3093 – Wikipedia)\u200b\n\n\n\nhttps:\/\/news.nissyoku.co.jp\/restaurant\/grs-42-0015 (Al patrulea proprietar al restaurantului Sanchoan, domnul Hisatake Kato, vorbe\u0219te despre originea \u201eCurry Nanban\u201d – Nippon Shokuhin Shimbun)\u200b\n\n\n\nhttps:\/\/japanesetaste.com\/blogs\/japanese-taste-blog\/an-introduction-to-japanese-curry (O introducere \u00een curry-ul japonez – Japanese Taste)\u200b\n\n\n\nhttps:\/\/tabelog.com\/tokyo\/A1305\/A130504\/13022123\/dtlrvwlst\/4497374\/ (Considerat locul de na\u0219tere al curry udon, un vechi restaurant de soba din Waseda – Tabelog)\u200b\n\n\n\nhttps:\/\/housefoods.jp\/data\/curryhouse\/know\/trends02.html (Despre originea curry nanban – House Foods)\u200b\n\n\n\nhttps:\/\/www.sirogohan.com\/recipe\/kare-udon\/ (Re\u021bet\u0103 \u0219i metod\u0103 de preparare pentru deliciosul curry udon de cas\u0103 – Shirogohan.com)\n\n\n\nhttps:\/\/www.foodinjapan.org\/japan\/curry-udon\/ (Curry Udon – T\u0103i\u021bei udon \u00een sup\u0103 de curry)\n\n\n\nhttps:\/\/tabelog.com\/tokyo\/A1305\/A130504\/13022123\/dtlrvwlst\/B111736190\/ (Recenzie a unui restaurant din Tokyo)\n\n\n\nhttps:\/\/www.reddit.com\/r\/JapaneseFood\/comments\/o18hmu\/how_is_curry_udon_supposed_to_be\/ (Cum ar trebui s\u0103 fie curry udon?)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138771","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=138771"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138771\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/31009"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}