{"id":163338,"title":"Okra no Ohitashi \u2013 bame \u00een stil japonez","modified":"2026-08-17T19:38:43+02:00","plain":"Bame op\u0103rite, apoi l\u0103sate la rece \u00eentr-un dashi limpede, servite cu pu\u021bin\u0103 zeam\u0103 \u0219i fulgi de bonito.\n\n\n\nVara se lipe\u0219te de piele, pofta de m\u00e2ncare se las\u0103 a\u0219teptat\u0103 \u0219i, totu\u0219i, bolul acesta mic cu bame reci se gole\u0219te \u00een trei \u00eenghi\u021bituri. Mai \u00eent\u00e2i vine dashiul rece ca ghea\u021ba, s\u0103rat exact c\u00e2t trebuie; apoi p\u0103staia cedeaz\u0103 sub din\u021bi \u0219i \u00ee\u0219i dezv\u0103luie textura m\u0103t\u0103soas\u0103. \n\n\n\nFulgii de bonito \u00eenc\u0103 frem\u0103t\u0103 c\u00e2nd farfuria ajunge pe mas\u0103. Aici nimic nu a fiert \u00eendelung; totul a stat doar la \u00eenmuiat, iar tocmai timpul de a\u0219teptare \u00eei d\u0103 gustul.\n\n\n\nPe aceea\u0219i mas\u0103 de var\u0103, un hiyayakko bine rece\n\n\n\nCe este okra no ohitashi ?\n\n\n\nOhitashi, scris \u304a\u6d78\u3057, vine din verbul hitasu\u00a0: a scufunda, a l\u0103sa la \u00eenmuiat. Mai \u00eenainte de toate, este o metod\u0103, nu un fel de m\u00e2ncare, iar identitatea lui st\u0103 \u00een timpul petrecut de legume \u00een tsuke-ji, un lichid de \u00eenmuiere bine asezonat. \n\n\n\n\u00cen cazul bamelor, p\u0103st\u0103ile fragede se op\u0103resc, se r\u0103cesc, apoi se scufund\u0103 \u00eentr-un dashi asezonat cu usukuchi shoyu \u0219i mirin. Preparatul se serve\u0219te bine rece, cu pu\u021bin\u0103 zeam\u0103 limpede turnat\u0103 deasupra, cu lingura.\n\n\n\nDup\u0103 dou\u0103-trei ore de \u00eenmuiere, sau chiar peste noapte, umami p\u0103trunde \u00een miezul legumei, \u00een loc s\u0103 r\u0103m\u00e2n\u0103 doar la suprafa\u021b\u0103. Usukuchi shoyu, mai deschis la culoare \u0219i mai s\u0103rat dec\u00e2t koikuchi, sosul de soia japonez obi\u0219nuit, p\u0103streaz\u0103 mai bine verdele p\u0103st\u0103ilor. \n\n\n\nT\u0103iate oblic sau \u00een rondele, ele dezv\u0103luie o stea clar\u0103, pus\u0103 \u00een valoare de katsuobushi \u0219i de un v\u00e2rf de ghimbir. O bam\u0103 fiart\u0103 \u0219i apoi stropit\u0103 cu sos de soia r\u0103m\u00e2ne doar o legum\u0103 asezonat\u0103; aici \u00eens\u0103, tocmai \u00eenmuierea d\u0103 identitatea preparatului.\n\n\n\nO alt\u0103 legum\u0103 servit\u0103 rece : h\u014drens\u014d gomaae\n\n\n\nO legum\u0103 recent\u0103 \u00eentr-o metod\u0103 veche\n\n\n\nTehnica \u00ee\u0219i are originea \u00een buc\u0103t\u0103ria japonez\u0103 aristocratic\u0103 a perioadelor Nara \u0219i Heian, dar \u0219i \u00een buc\u0103t\u0103ria templelor budiste: legumele se fierb, apoi se scufund\u0103 \u00eentr-o zeam\u0103 asezonat\u0103, ca s\u0103-\u0219i p\u0103streze culoarea \u0219i fermitatea. \n\n\n\n\u00cen temple, zeama se f\u0103cea f\u0103r\u0103 pe\u0219te, din kombu \u0219i shiitake uscate. \u00cen epoca Edo, irizake, apoi sosul de soia, au \u00eenceput s\u0103 \u00eembog\u0103\u021beasc\u0103 lichidul de \u00eenmuiere.\n\n\n\nOkra, \u00eens\u0103, provine din nord-estul Africii, unde Egiptul o cultiv\u0103 \u00eenc\u0103 din secolul al II-lea \u00ee.Hr. A ajuns \u00een Japonia abia \u00eentre sf\u00e2r\u0219itul epocii Edo \u0219i \u00eenceputul erei Meiji, la mijlocul secolului al XIX-lea. La \u00eenceput era cultivat\u0103 mai ales pentru florile sale, apropiate de hibiscus, mai mult dec\u00e2t pentru p\u0103st\u0103i. Mult\u0103 vreme, textura \u0219i aroma ei vegetal\u0103 au \u021binut-o departe de farfurie.\n\n\n\nSchimbarea a venit la mijlocul secolului XX. Solda\u021bii \u00eentor\u0219i din Asia de Sud-Est \u00eei prinseser\u0103 gustul, dup\u0103 r\u0103zboi au ap\u0103rut soiuri mai pu\u021bin fibroase, iar moda salatelor din anii 1960 a f\u0103cut restul. Cultura s-a dezvoltat \u00een regiunile calde, mai ales la Kochi \u0219i \u00een Okinawa. \n\n\n\nTextura mucilaginoas\u0103, mult timp privit\u0103 ca un defect, a devenit un atu, iar bamia \u0219i-a g\u0103sit locul printre preparatele menite s\u0103 combat\u0103 natsubate, oboseala verii.\n\n\n\nAcela\u0219i dashi, \u00een variant\u0103 cald\u0103 : suimono cu matsutake\n\n\n\nIngredientele principale pentru okra no ohitashi\n\n\n\n\n\n\n\nVedeta este bamia proasp\u0103t\u0103. P\u0103st\u0103ile verzi clasice, ferme \u0219i pentagonale, aduc crocantul \u0219i acea sec\u021biune \u00een form\u0103 de stea. Cele mai bune sunt tari, viu colorate, cu un puf fin \u00eenc\u0103 vizibil pe coaj\u0103.\n\n\n\nSarea grunjoas\u0103 de mare intr\u0103 \u00een scen\u0103 \u00eenainte de g\u0103tire. Frecat\u0103 pe p\u0103st\u0103i, \u00eentr-un gest numit itazuri, \u00eendep\u0103rteaz\u0103 peri\u0219orii care pot \u00een\u021bepa limba, ajut\u0103 la fixarea clorofilei \u00een timpul op\u0103ririi \u0219i \u00eencepe asezonarea. \n\n\n\nLa baz\u0103 st\u0103 dashiul: un awase dashi din kombu \u0219i katsuobushi reune\u0219te dou\u0103 surse de umami f\u0103r\u0103 s\u0103 \u00eengreuneze leguma, \u00een timp ce o versiune shojin, cu kombu \u0219i shiitake uscate, ofer\u0103 o zeam\u0103 f\u0103r\u0103 pe\u0219te, cu note mai p\u0103m\u00e2ntii.\n\n\n\nPentru o mas\u0103 complet\u0103, ni\u0219te zaru soba bine reci\n\n\n\nUsukuchi shoyu aduce sarea \u0219i aroma de soia, p\u0103str\u00e2nd lichidul limpede, iar hon-mirin aduce dulcea\u021b\u0103 \u0219i luciu. Dashiul, sosul de soia \u0219i mirinul se dau foarte scurt \u00een clocot, \u00eentr-un proces numit nikiri, pentru a evapora alcoolul \u00eenainte de r\u0103cire. \n\n\n\n\n\n\tOkra no Ohitashi - bame \u00een stil japonez\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t20 bame (aproximativ 200 g)Marinad\u0103200 ml de dashi1 lingur\u0103 de sake1 lingur\u0103 de mirin0.5 linguri\u021b\u0103 de yuzu-kosho (op\u021bional)0.5 linguri\u021b\u0103 de sarePentru itazuri1 linguri\u021b\u0103 de sare\t\n\t\n\t\tPreg\u0103ti\u021bi marinada\u00centr-o cr\u0103ticioar\u0103, pune\u021bi dashi, sake, mirin \u0219i sarea.\u00cenc\u0103lzi\u021bi la foc mediu, iar c\u00e2nd lichidul ajunge la punctul de fierbere, opri\u021bi focul \u0219i l\u0103sa\u021bi marinada s\u0103 se r\u0103ceasc\u0103.Dup\u0103 ce marinada s-a r\u0103cit, \u00eencorpora\u021bi yuzu-kosho.Preg\u0103ti\u021bi bamele\u00cendep\u0103rta\u021bi codi\u021bele bamelor, t\u0103ind cap\u0103tul tulpinilor, apoi cur\u0103\u021ba\u021bi cu cu\u021bitul partea tare din jurul bazei (gaku).Freca\u021bi bamele cu sarea rezervat\u0103 pentru itazuri, pe un toc\u0103tor, pentru a \u00eendep\u0103rta puful fin \u0219i a netezi suprafa\u021ba.Op\u0103ri\u021bi bamele timp de 1 minut \u00een ap\u0103 clocotit\u0103, p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 o culoare intens\u0103, apoi scufunda\u021bi-le imediat \u00een ap\u0103 rece pentru a opri g\u0103tirea. Usca\u021bi-le bine.Marina\u021biTurna\u021bi marinada \u00eentr-un borcan sau \u00eentr-un recipient ermetic, scufunda\u021bi bamele \u00een ea, apoi l\u0103sa\u021bi-le la frigider cel pu\u021bin 1 or\u0103 \u00eenainte de servire.\t\n\t\n\t\t\nPentru o marinad\u0103 mai bl\u00e2nd\u0103, omite\u021bi yuzu-kosho.\nTimpul de repaus la rece (cel pu\u021bin 1 h) nu este inclus \u00een timpul total.\n\n\t\n\t\n\t\tAccompagnementJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163338","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=163338"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163338\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/161969"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=163338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=163338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=163338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}