{"id":138981,"title":"Sukiyaki japonez autentic","modified":"2026-06-15T09:42:00+02:00","plain":"Un sukiyaki japonez autentic, \u00een care feliile sub\u021biri de vit\u0103 \u0219i legumele fierb domol \u00eentr-un sos warishita dulce-s\u0103rat\n\n\n\nCarnea de vit\u0103 marmorat\u0103 sf\u00e2r\u00e2ie la contactul cu fierul. Zah\u0103rul se rumene\u0219te pe margini, iar sosul de soia se amestec\u0103 cu aburul care se ridic\u0103 din oal\u0103. Sukiyaki se g\u0103te\u0219te la mas\u0103 \u0219i se savureaz\u0103 buc\u0103\u021bic\u0103 cu buc\u0103\u021bic\u0103. Ritualul gesturilor, ordinea ingredientelor \u0219i trecerea prin ou fac parte din farmecul preparatului.\n\n\n\nO alt\u0103 oal\u0103 japonez\u0103 legendar\u0103: chanko nabe al lupt\u0103torilor de sumo\n\n\n\nCe este sukiyaki?\n\n\n\nCuv\u00e2ntul trimite la o buc\u0103t\u0103rie rustic\u0103: suki desemneaz\u0103 un br\u0103zdar de plug sau o sap\u0103, \u00een timp ce yaki \u00eenseamn\u0103 a frige ori a rumeni. Numele evoc\u0103 g\u0103titul \u00een aer liber, la marginea c\u00e2mpurilor, direct pe fier, cu mult \u00eenainte ca sukiyaki s\u0103 ajung\u0103 \u00een restaurante \u0219i pe mesele de familie.\n\n\n\n\u00cen forma sa autentic\u0103 modern\u0103, sukiyaki este un nabemono japonez g\u0103tit la mas\u0103. Reune\u0219te felii sub\u021biri de carne, naganegi, shungiku, shiitake, yaki-dofu, shirataki \u0219i un sos dulce-s\u0103rat pe baz\u0103 de soia. \n\n\n\n\u00cen estul Japoniei, acest sos ia cel mai adesea forma warishita-ului, preparat cu sos de soia, mirin, sak\u00e9, zah\u0103r \u0219i dashi, de obicei f\u0103cut din kombu \u0219i fulgi de bonito. L\u00e2ng\u0103 fiecare invitat se afl\u0103, \u00een mod tradi\u021bional, un bol cu ou crud b\u0103tut.\n\n\n\nVrei s\u0103 g\u0103te\u0219ti altfel pe plit\u0103? Teppanyaki duce aceast\u0103 tehnic\u0103 \u0219i mai departe\n\n\n\nEste la fel de important s\u0103 spunem \u0219i ce nu este sukiyaki: nu este nici un preparat iute cu chili, nici o sup\u0103 cu t\u0103i\u021bei servit\u0103 \u00een farfurie \u0219i nici \u201esuki\u201d-ul thailandez, cu sosul s\u0103u ro\u0219u cu chili \u0219i usturoi. \u00cen accep\u021biunea autentic\u0103 de ast\u0103zi, nu este nici o denumire vag\u0103 pentru m\u00e2nc\u0103ruri la oal\u0103 cu porc, pui sau fructe de mare.\n\n\n\nDe la br\u0103zdarul plugului la masa din epoca Meiji\n\n\n\nIstoria sukiyaki \u00eencepe cu restric\u021biile care au \u00eenconjurat mult\u0103 vreme consumul de carne. Timp de secole, influen\u021ba budismului \u0219i interdic\u021biile imperiale au descurajat \u00een Japonia consumul c\u0103rnii de animale cu patru picioare. \n\n\n\nCarnea nu a disp\u0103rut complet, dar consumul ei r\u0103m\u00e2nea limitat: era folosit\u0103 ca remediu, fript\u0103 \u00een aer liber sau preg\u0103tit\u0103 departe de spa\u021biul domestic. Potrivit uneia dintre relat\u0103rile despre originea sa, muncitorii agricoli frigeau \u00een aer liber v\u00e2nat, pe\u0219te sau, mai rar, carne de vit\u0103 pe lama lat\u0103 \u0219i plat\u0103 de fier a unui suki. \n\n\n\nGyudon, mo\u0219tenitorul direct al c\u0103rnii de vit\u0103 g\u0103tite lent din epoca Meiji\n\n\n\nEpoca Meiji a schimbat profund obiceiurile alimentare. Pe m\u0103sur\u0103 ce Japonia \u00eenainta spre modernizare, carnea de vit\u0103 a devenit un simbol al for\u021bei \u0219i al aspira\u021biei cosmopolite. \n\n\n\nRidicarea oficial\u0103 a interdic\u021biei \u00een 1871, apoi consumul public de carne de vit\u0103 de c\u0103tre \u00eemp\u0103ratul Meiji \u00een 1872, au trimis un semnal clar, \u00een timp ce g\u00e2nditori precum Yukichi Fukuzawa sus\u021bineau carnea ca element al rena\u0219terii na\u021bionale. \n\n\n\n\u00cen regiunea Kanto, mai ales la Yokohama, \u00een prefectura Kanagawa, apoi la Tokyo, dezvoltarea consumului de carne de vit\u0103 a dat na\u0219tere gyunabe-ului: carne de vit\u0103 g\u0103tit\u0103 lent cu naganegi \u00eentr-o oal\u0103 de fier, adesea cu un gust pronun\u021bat de miso, menit s\u0103 atenueze mirosul c\u0103rnii, \u00eenc\u0103 pu\u021bin familiar la acea vreme.\n\n\n\nMarele cutremur din Kanto din 1923 a distrus apoi restaurante \u0219i a \u00eempr\u0103\u0219tiat buc\u0103tarii. Restauratori din Kansai s-au stabilit \u00eentr-un Tokyo aflat \u00een reconstruc\u021bie, aduc\u00e2nd cu ei numele \u201esukiyaki\u201d, trecerea prin ou crud \u0219i o garnitur\u0103 mai bogat\u0103 de tofu, ciuperci \u0219i shirataki. \n\n\n\nRegiunea Kanto a adoptat numele \u0219i oul, p\u0103str\u00e2nd totodat\u0103 principiul preparatului fiert domol. Cu timpul, vechiul stil de gyunabe, puternic marcat de miso, a l\u0103sat loc unui warishita mai rafinat, pe baz\u0103 de sos de soia. Din aceast\u0103 evolu\u021bie s-au n\u0103scut dou\u0103 stiluri pe deplin recunoscute: cel din Kansai, care \u00eencepe prin rumenirea c\u0103rnii, \u0219i cel din Kanto, care debuteaz\u0103 cu zeama de baz\u0103.\n\n\n\nDou\u0103 stiluri, aceea\u0219i oal\u0103\n\n\n\nVersiunile din Kansai \u0219i Kanto sunt ambele autentice, dar se bazeaz\u0103 pe metode diferite. Ambele adun\u0103 mesenii \u00een jurul unei oale joase de fier; ambele au la baz\u0103 carnea de vit\u0103, naganegi, shungiku, shiitake, yaki-dofu, shirataki \u0219i oul. Diferen\u021ba \u021bine mai ales de metoda de g\u0103tire \u0219i de asezonare.\n\n\n\nStilul Kansai p\u0103streaz\u0103 dimensiunea yaki a sukiyakiului. Seuul de vit\u0103 unge tigaia \u00eencins\u0103, apoi wagyu este rumenit direct, f\u0103r\u0103 lichid. Zah\u0103rul zarame, cu cristale mari, \u0219i sosul de soia asezoneaz\u0103 direct carnea. \n\n\n\nPrima \u00eembuc\u0103tur\u0103 poate fi servit\u0103 aproape imediat, cu marginile u\u0219or caramelizate. Apoi intr\u0103 \u00een joc legumele, care elibereaz\u0103 suficient lichid pentru a transforma gr\u0103simea de vit\u0103, sosul de soia \u0219i zah\u0103rul \u00eentr-o glazur\u0103 concentrat\u0103.\n\n\n\n\u00cen Japonia, oul crud \u00eenseamn\u0103 \u0219i tamago kake gohan \u2014 orez fierbinte, un ou \u0219i nimic altceva\n\n\n\nSukiyaki \u00een stil Kanto mo\u0219tene\u0219te gyunabe-ul din epoca Meiji. Porne\u0219te de la un warishita compus din sos de soia, mirin, sak\u00e9, dashi \u0219i zah\u0103r, apoi carnea \u0219i legumele fierb \u00eempreun\u0103. \n\n\n\nCarnea de vit\u0103 nu cap\u0103t\u0103 aici o crust\u0103 rumen\u0103; se g\u0103te\u0219te \u00een zeama aromat\u0103, \u00een timp ce tofu, ciupercile \u0219i shirataki absorb dulcea\u021ba \u0219i umami-ul \u00eentregului ansamblu.\n\n\n\n\u00cen ambele stiluri, oul joac\u0103 un rol precis. \u00cen Kansai, tempereaz\u0103 carnea de vit\u0103 \u00eenc\u0103 fierbinte dup\u0103 rumenire; \u00een Kanto, \u00eenmoaie sosul \u0219i \u00eenv\u0103luie fiecare \u00eembuc\u0103tur\u0103. Echilibrul stilului Kanto \u00eel face deosebit de potrivit pentru g\u0103titul de familie, \u00een timp ce restaurantele din ambele regiuni p\u0103streaz\u0103 vie aceast\u0103 pricepere la mas\u0103.\n\n\n\nIngredientele principale pentru sukiyaki\n\n\n\n\n\n\n\nKuroge Wagyu, t\u0103iat fin: Kuroge Wagyu se serve\u0219te \u00een felii pu\u021bin mai groase dec\u00e2t la shabu-shabu. Buc\u0103\u021bi precum antricotul sau vr\u0103bioara ofer\u0103 o marmora\u021bie bogat\u0103, care se tope\u0219te la temperatur\u0103 joas\u0103 \u0219i p\u0103streaz\u0103 carnea fraged\u0103, fie c\u0103 este rumenit\u0103, fie c\u0103 este g\u0103tit\u0103 lent.\n\n\n\nSeu de vit\u0103: \u00centins pe tigaia \u00eencins\u0103, previne lipirea c\u0103rnii \u0219i aduce o baz\u0103 gras\u0103 \u0219i parfumat\u0103, mai ales \u00een sukiyakiul \u00een stil Kansai.\n\n\n\nNaganegi: Acest praz japonez lung se \u00eenmoaie la g\u0103tire \u0219i aduce o arom\u0103 delicat cepeasc\u0103, care sus\u021bine sosul de soia, zah\u0103rul \u0219i mirin-ul.\n\n\n\nShungiku: Aceast\u0103 crizantem\u0103 comestibil\u0103 aduce o not\u0103 u\u0219or amar\u0103 \u0219i ierboas\u0103, util\u0103 pentru a echilibra gr\u0103simea \u0219i dulcea\u021ba.\n\n\n\nCiuperci shiitake: Umami-ul lor, bogat \u00een guanilat, \u00eembog\u0103\u021be\u0219te zeama \u0219i echilibreaz\u0103 dulcea\u021ba sosului.\n\n\n\nYaki-dofu: Acest tofu ferm, rumenit pe gr\u0103tar, \u00ee\u0219i p\u0103streaz\u0103 bine forma \u00een timpul g\u0103tirii \u0219i absoarbe aromele. Dac\u0103 nu se g\u0103se\u0219te, \u00eel poate \u00eenlocui un tofu ferm presat.\n\n\n\nShirataki: Ace\u0219ti t\u0103i\u021bei translucizi din konjac aduc o textur\u0103 supl\u0103 \u0219i u\u0219or elastic\u0103, \u00eembib\u00e2ndu-se \u00een acela\u0219i timp de sos.\n\n\n\nBaza de asezonare: Sosul de soia, mirin-ul, sak\u00e9-ul, zah\u0103rul \u0219i, \u00een sukiyakiul \u00een stil Kanto, dashi alc\u0103tuiesc glazura sau zeama dulce-s\u0103rat\u0103 caracteristic\u0103. Echilibrul urm\u0103rit este \u00een acela\u0219i timp s\u0103rat, dulce \u0219i bogat \u00een umami, f\u0103r\u0103 iuteal\u0103.\n\n\n\nOu crud b\u0103tut: \u00cen mod tradi\u021bional, se folose\u0219te crud \u0219i, ideal, foarte proasp\u0103t sau pasteurizat atunci c\u00e2nd este necesar. Aceast\u0103 baie final\u0103 r\u0103core\u0219te carnea fierbinte, emulsioneaz\u0103 sosul pe fiecare felie \u0219i \u00eei domole\u0219te gustul s\u0103rat, \u00een spiritul tamago kake gohan.\n\n\n\nIngrediente compatibile cu tradi\u021bia, precum shimeji, pot amplifica umami-ul f\u0103r\u0103 a denatura ansamblul. \u00cen schimb, coriandrul, ardeii chili \u0219i versiunile moderne cu porc, pui sau fructe de mare \u00eendep\u0103rteaz\u0103, de regul\u0103, preparatul de versiunea tradi\u021bional\u0103 japonez\u0103 a sukiyakiului.\n\n\n\n\n\n\tSukiyaki autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g de carne de vit\u0103 (feliat\u0103 sub\u021bire, pentru sukiyaki)1 bloc de tofu pr\u0103jit2 praz japonez (sau 1 ceap\u0103)6 ciuperci shiitake0.5 leg\u0103tur\u0103 de shungiku (op\u021bional)120 g de t\u0103i\u021bei shirataki1 bucat\u0103 de gr\u0103sime de vit\u01034 ou\u0103500 ml de ap\u01035 g de kombu (\u00eenmuiat timp de aproximativ 30 de minute)Alte legume recomandatevarz\u0103 chinezeasc\u0103 (dup\u0103 preferin\u021b\u0103)p\u0103trunjel japonez (dup\u0103 preferin\u021b\u0103)komatsuna (dup\u0103 preferin\u021b\u0103)ro\u0219ii (dup\u0103 preferin\u021b\u0103)l\u0103stari de bambus (dup\u0103 preferin\u021b\u0103)n\u0103sturel (dup\u0103 preferin\u021b\u0103)legume de munte (dup\u0103 preferin\u021b\u0103)ardei gras (dup\u0103 preferin\u021b\u0103)Sos warishita100 ml de sos de soia light100 ml de mirin100 ml de sake2 linguri de zah\u0103r\t\n\t\n\t\tPreg\u0103tirea ingredientelorT\u0103ia\u021bi carnea de vit\u0103 \u00een buc\u0103\u021bi potrivite pentru o \u00eembuc\u0103tur\u0103, f\u0103r\u0103 s\u0103 le face\u021bi prea mici.T\u0103ia\u021bi prazul japonez pe diagonal\u0103, \u00een felii groase de aproximativ 1 cm.\u0218terge\u021bi tofuul pr\u0103jit cu h\u00e2rtie absorbant\u0103, apoi t\u0103ia\u021bi-l \u00een 8 buc\u0103\u021bi.T\u0103ia\u021bi t\u0103i\u021beii shirataki \u00een buc\u0103\u021bi de aproximativ 10 cm, apoi fierbe\u021bi-i 2-3 minute pentru a le \u00eendep\u0103rta mirosul specific. Scurge\u021bi-i.Preg\u0103ti\u021bi shungiku: t\u0103ia\u021bi baza, apoi t\u0103ia\u021bi tulpinile \u00een dou\u0103; dac\u0103 frunzele sunt lungi, t\u0103ia\u021bi-le \u0219i pe ele \u00een dou\u0103.Preg\u0103ti\u021bi ciupercile shiitake: \u00eendep\u0103rta\u021bi codi\u021bele \u0219i baza tare, t\u0103ia\u021bi codi\u021bele pe lung \u00een dou\u0103, cresta\u021bi decorativ 2 ciuperci dac\u0103 dori\u021bi, apoi t\u0103ia\u021bi-le pe celelalte \u00een jum\u0103t\u0103\u021bi.Aranja\u021bi toate ingredientele pe categorii, pentru o prezentare frumoas\u0103 la mas\u0103, inclusiv legumele op\u021bionale.Sos warishitaPune\u021bi mirinul, sakeul \u0219i zah\u0103rul \u00eentr-o cr\u0103ticioar\u0103. \u00cenc\u0103lzi\u021bi u\u0219or c\u00e2t s\u0103 se evapore alcoolul, apoi opri\u021bi focul c\u00e2nd zah\u0103rul s-a dizolvat complet.Ad\u0103uga\u021bi sosul de soia \u0219i amesteca\u021bi. L\u0103sa\u021bi sosul, ideal, peste noapte (op\u021bional), pentru un gust mai rotund.Preg\u0103tirea ou\u0103lorBate\u021bi ou\u0103le \u00een boluri individuale \u0219i preg\u0103ti\u021bi-le din timp, \u00eenainte de a \u00eencepe g\u0103tirea.G\u0103tirea sukiyaki-ului\u00cenc\u0103lzi\u021bi un vas pentru sukiyaki sau o tigaie mare, la foc mediu. Ad\u0103uga\u021bi gr\u0103simea de vit\u0103 \u0219i l\u0103sa\u021bi-o s\u0103 se topeasc\u0103 u\u0219or, f\u0103r\u0103 s\u0103 o supra\u00eenc\u0103lzi\u021bi.Ad\u0103uga\u021bi o prim\u0103 por\u021bie de carne de vit\u0103 \u0219i rumeni\u021bi-o pe o parte. Turna\u021bi pu\u021bin sos warishita \u0219i l\u0103sa\u021bi aromele s\u0103 p\u0103trund\u0103 u\u0219or. Gusta\u021bi prima bucat\u0103.Ad\u0103uga\u021bi prazul, tofuul, t\u0103i\u021beii shirataki, ciupercile shiitake \u0219i celelalte legume alese. Turna\u021bi o cantitate potrivit\u0103 de sos warishita \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol, p\u00e2n\u0103 c\u00e2nd ingredientele se p\u0103trund bine, f\u0103r\u0103 s\u0103 ad\u0103uga\u021bi prea repede mai mult sos (tofuul las\u0103 lichid).Trece\u021bi tofuul prin gr\u0103simea de vit\u0103 \u0219i l\u0103sa\u021bi legumele s\u0103 se \u00eenmoaie. Dac\u0103 preparatul risc\u0103 s\u0103 se prind\u0103 de fund, ad\u0103uga\u021bi pu\u021bin bulion de kombu (ap\u0103 + kombu \u00eenmuiat).\u00cempinge\u021bi ingredientele g\u0103tite spre margine, ad\u0103uga\u021bi din nou carne de vit\u0103, g\u0103ti\u021bi-o pe o parte, apoi a\u0219eza\u021bi-o peste legume. Stropi\u021bi cu pu\u021bin sos \u0219i g\u0103ti\u021bi mai degrab\u0103 ca pe un preparat fript \u00een sos dec\u00e2t unul fiert.Ad\u0103uga\u021bi shungiku chiar la final \u0219i g\u0103ti\u021bi-l foarte pu\u021bin. Savura\u021bi preparatul pe m\u0103sur\u0103 ce se g\u0103te\u0219te, \u00eenmuiind ingredientele \u00een oul b\u0103tut.\t\n\t\n\t\t\nPreg\u0103ti\u021bi sosul warishita \u00een cantitate mai mare, \u00eentr-un raport 1:1:1 de sos de soia, mirin \u0219i sake, apoi \u00eendulci\u021bi-l dup\u0103 gust.\nP\u0103stra\u021bi sosul warishita la frigider aproximativ 1 lun\u0103; dup\u0103 2-3 zile de odihn\u0103, gustul devine mai profund.\nRumeni\u021bi \u00eentotdeauna carnea de vit\u0103 \u00eenainte de a o l\u0103sa s\u0103 fiarb\u0103 la foc mic, apoi a\u0219eza\u021bi-o peste celelalte ingrediente pentru a evita o g\u0103tire prea direct\u0103.\nAlege\u021bi, de preferin\u021b\u0103, carne de vit\u0103 wagyu sau japonez\u0103, bine marmorat\u0103 \u0219i feliat\u0103 sub\u021bire; sau, cel pu\u021bin, o carne bine marmorat\u0103.\nG\u0103ti\u021bi sukiyaki-ul ca pe un preparat fript \u00een sos, nu ca pe unul fiert, \u0219i ad\u0103uga\u021bi doar cantitatea necesar\u0103 de sos.\nL\u0103sa\u021bi legumele \u0219i gr\u0103simea de vit\u0103 s\u0103 formeze \u00een mod natural sucul de g\u0103tire; regla\u021bi intensitatea sosului cu ajutorul cantit\u0103\u021bii de ou, \u00een momentul servirii.\n\n\t\n\t\n\t\tHauptgerichtjapanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138981","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=138981"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138981\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/117798"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}