{"id":163175,"title":"H\u014drens\u014d gomaae – spanac japonez cu sos de susan","modified":"2026-08-17T19:36:03+02:00","plain":"Spanac op\u0103rit, acoperit cu un sos din susan alb m\u0103cinat, dulce-s\u0103rat, cu o arom\u0103 fin\u0103 de alun\u0103.\n\n\n\nO mic\u0103 por\u021bie de spanac lucios, abia c\u0103ldu\u021b, \u0219i susanul iese imediat \u00een prim-plan. Sosul din susan alb m\u0103cinat \u00eembrac\u0103 fiecare frunz\u0103, catifelat, u\u0219or dulce, cu acea not\u0103 de alun\u0103 pr\u0103jit\u0103 care te \u00eembie s\u0103 mai iei o por\u021bie. \n\n\n\nSpanacul \u00ee\u0219i p\u0103streaz\u0103 textura ferm\u0103, iar sosul nu se adun\u0103 pe fundul bolului. Pare doar o simpl\u0103 garnitur\u0103 de legume, p\u00e2n\u0103 la prima \u00eembuc\u0103tur\u0103.\n\n\n\nUn alt preparat rece, la fel de delicat : hiyayakko, tofu foarte proasp\u0103t, abia asezonat.\n\n\n\nCe este h\u014drens\u014d gomaae?\n\n\n\nH\u014drens\u014d gomaae este un preparat din spanac op\u0103rit, acoperit cu un sos de susan alb, asezonat cu sos de soia, zah\u0103r, sake \u0219i dashi. Susanul domin\u0103, iar sosul este folosit cu m\u0103sur\u0103: se lipe\u0219te de frunze \u00een loc s\u0103 r\u0103m\u00e2n\u0103 pe fundul bolului. \n\n\n\nPreparatul face parte din marea familie japonez\u0103 a legumelor asezonate, \u00een care leguma este g\u0103tit\u0103, bine stoars\u0103, apoi amestecat\u0103 cu asezonarea chiar \u00eenainte de servire.\n\n\n\n\u00cen acela\u0219i spirit al micului preparat servit l\u00e2ng\u0103 orez : tsukemono, legume japoneze murate \u00een saramur\u0103.\n\n\n\nGestul-cheie se nume\u0219te sh\u014dyu-arai. Dup\u0103 op\u0103rire \u0219i o prim\u0103 presare, spanacul este stropit cu pu\u021bin sos de soia, apoi presat a doua oar\u0103. \n\n\n\nAstfel, se asezoneaz\u0103 \u0219i \u00ee\u0219i pierde excesul de ap\u0103, evit\u00e2nd diluarea sosului de susan. Numele spune restul : h\u014drens\u014d, spanacul, \u0219i goma-ae, \u201eamestecat cu susan\u201d.\n\n\n\nAceea\u0219i idee de preparare prin \u00eenmuiere, de data aceasta cu bame : okra no ohitashi\n\n\n\nIngredientele principale ale h\u014drens\u014d gomaae\n\n\n\n\n\n\n\nSpanacul este ingredientul central al preparatului. Se op\u0103re\u0219te exact c\u00e2t trebuie, se r\u0103ce\u0219te \u00een ap\u0103 rece, apoi se preseaz\u0103 pentru ca sosul s\u0103 \u00eembrace frunzele f\u0103r\u0103 s\u0103 le \u00eembibe. Pu\u021bin\u0103 sare \u00een apa de op\u0103rire ajut\u0103 la p\u0103strarea culorii verzi.\n\n\n\nSemin\u021bele de susan alb sunt esen\u021ba asezon\u0103rii. Se pr\u0103jesc f\u0103r\u0103 ulei, apoi se macin\u0103 c\u00e2t sunt \u00eenc\u0103 c\u0103ldu\u021be \u00eentr-un suribachi, mojarul japonez, p\u00e2n\u0103 devin o past\u0103 groas\u0103 \u0219i u\u0219or grunjoas\u0103, care ader\u0103 la frunze. Sosul de soia intervine \u00een dou\u0103 momente : un strop pentru sh\u014dyu-arai, apoi \u00een sos, unde aduce profunzime umami.\n\n\n\nZah\u0103rul rotunje\u0219te nota s\u0103rat\u0103 a sosului de soia \u0219i domole\u0219te u\u0219oara am\u0103real\u0103 a legumei. Sake-ul rafineaz\u0103 echilibrul, iar dashi sub\u021biaz\u0103 pasta de susan exact c\u00e2t trebuie pentru o acoperire uniform\u0103. \n\n\n\nRepere pentru un h\u014drens\u014d gomaae reu\u0219it\n\n\n\nSpanacul trebuie g\u0103tit doar pu\u021bin: mai \u00eent\u00e2i tulpinile, apoi frunzele, urmate de o trecere prin ap\u0103 rece pentru fixarea culorii. Restul \u021bine de stoarcere, \u00eenainte \u0219i dup\u0103 sh\u014dyu-arai, astfel \u00eenc\u00e2t nimic s\u0103 nu dilueze sosul. Acesta se prepar\u0103 din susan pr\u0103jit, m\u0103cinat c\u00e2t \u00eenc\u0103 este cald, iar spanacul se amestec\u0103 \u00een ultimul moment pentru a-\u0219i p\u0103stra textura.\n\n\n\nCa s\u0103-l transformi \u00eentr-o mas\u0103 complet\u0103, serve\u0219te-l al\u0103turi de un bol generos de gyudon.\n\n\n\nLa mas\u0103, gomaae este garnitura ideal\u0103 l\u00e2ng\u0103 o sup\u0103 miso, onigiri sau un pui teriyaki. Pentru o versiune vegetal\u0103, un dashi de kombu \u00eenlocuie\u0219te dashi-ul clasic ; iar, la nevoie, un tamari f\u0103r\u0103 gluten poate lua locul sosului de soia.\n\n\n\n\n\n\tH\u014drens\u014d gomaae - spanac japonez cu sos de susan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g de spanacsare (pentru apa de op\u0103rire)sos de soia (pu\u021bin, pentru spanac (sh\u014dyu-arai))Sos de susan5 linguri de semin\u021be de susan alb1 lingur\u0103 de zah\u0103r (pu\u021bin mai pu\u021bin)1.5 linguri de sos de soia (japonez, tip Kikkoman)1 linguri\u021b\u0103 de sake1 lingur\u0103 de dashi\t\n\t\n\t\tPreg\u0103tirea spanaculuiAduce\u021bi la fierbere o oal\u0103 mare cu ap\u0103 s\u0103rat\u0103.Cresta\u021bi \u00een cruce baza tulpinilor de spanac.Scufunda\u021bi mai \u00eent\u00e2i tulpinile \u00een apa clocotit\u0103, apoi ad\u0103uga\u021bi frunzele.Op\u0103ri\u021bi spanacul doar p\u00e2n\u0103 se p\u0103trunde u\u0219or, apoi r\u0103ci\u021bi-l imediat \u00een ap\u0103 rece.Stoarce\u021bi-l pentru a elimina excesul de ap\u0103.Stropi\u021bi-l cu pu\u021bin sos de soia, apoi stoarce\u021bi-l din nou (sh\u014dyu-arai).T\u0103ia\u021bi spanacul \u00een buc\u0103\u021bi de aproximativ 3 cm.Sos de susanPr\u0103ji\u021bi semin\u021bele de susan f\u0103r\u0103 ulei, \u00eentr-o tigaie, ca s\u0103 elimina\u021bi umiditatea, apoi transfera\u021bi-le c\u00e2t sunt \u00eenc\u0103 fierbin\u021bi \u00eentr-un mojar (suribachi) bine uscat.Zdrobi\u021bi bine semin\u021bele de susan.Ad\u0103uga\u021bi zah\u0103rul, sosul de soia, sake \u0219i dashi, apoi amesteca\u021bi p\u00e2n\u0103 ob\u021bine\u021bi sosul.FinalizareAmesteca\u021bi spanacul cu sosul de susan chiar \u00eenainte de servire.\t\n\t\n\t\t\nS\u0103rarea apei de g\u0103tit ajut\u0103 la p\u0103strarea culorii verzi intense a spanacului.\nCrestarea tulpinilor \u00een cruce \u0219i scufundarea lor \u00eenaintea frunzelor asigur\u0103 o g\u0103tire uniform\u0103; r\u0103cirea imediat\u0103 \u00een ap\u0103 rece fixeaz\u0103 culoarea.\nSh\u014dyu-arai (stropirea spanacului op\u0103rit cu pu\u021bin sos de soia, apoi stoarcerea lui) \u00eel asezoneaz\u0103 \u0219i, \u00een acela\u0219i timp, elimin\u0103 excesul de ap\u0103, astfel \u00eenc\u00e2t sosul de susan s\u0103 nu se dilueze.\nCa \u00een cazul multor garnituri japoneze de legume, amesteca\u021bi spanacul cu sosul chiar \u00eenainte de servire pentru a evita excesul de umiditate.\n\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163175","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=163175"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163175\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/159357"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=163175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=163175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=163175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}