{"id":171318,"title":"Bukkake udon autentic – t\u0103i\u021bei japonezi reci","modified":"2026-09-14T08:18:12+02:00","plain":"Udon de cas\u0103, servi\u021bi reci, stropi\u021bi cu un tsuyu concentrat pe baz\u0103 de dashi de niboshi, al\u0103turi de daikon ras, ghimbir \u0219i sferturi de l\u0103m\u00e2ie.\n\n\n\nE z\u0103pu\u0219eal\u0103, buc\u0103t\u0103ria e deja prea fierbinte, iar ideea unui bol cu sup\u0103 aburind\u0103 nu mai ispite\u0219te pe nimeni. T\u0103i\u021beii ies din apa cu ghea\u021b\u0103, fermi \u0219i elastici la mu\u0219c\u0103tur\u0103, \u0219i e de ajuns s\u0103 torni peste ei pu\u021bin tsuyu bine concentrat. \n\n\n\nDaikonul ras r\u0103core\u0219te, ghimbirul \u00een\u021beap\u0103, iar l\u0103m\u00e2ia treze\u0219te totul \u00een ultima clip\u0103. Amesteci rapid, m\u0103n\u00e2nci pe loc, iar bolul se gole\u0219te \u00eenainte s\u0103 apuci s\u0103 te a\u0219ezi cum trebuie.\n\n\n\n\u00cen aceea\u0219i categorie de preparate reci, oroshi soba merit\u0103 din plin \u00eencercat\n\n\n\nBukkake udon: ce este, mai exact?\n\n\n\nBolul se construie\u0219te din trei elemente. Mai \u00eent\u00e2i, t\u0103i\u021bei udon gro\u0219i din gr\u00e2u, cu acel koshi ferm \u0219i elastic care se simte p\u00e2n\u0103 \u00een miezul firului. Apoi, un tsuyu concentrat care \u00eembrac\u0103 t\u0103i\u021beii f\u0103r\u0103 s\u0103-i \u00eenece: la Kurashiki, un kaeshi maturat din sos de soia, zah\u0103r \u0219i mirin, lungit cu un dashi din kombu, bonito \u0219i shiitake uscat; la Kagawa, un dashi mai limpede, dominat de iriko. \n\n\n\nLa final vin yakumi: ceap\u0103 verde, daikon ras, ghimbir sau wasabi, nori, tenkasu \u0219i, uneori, un ou crud de prepeli\u021b\u0103, \u00een bolurile \u00een stil Kurashiki.\n\n\n\n\u021ai-e poft\u0103 de varianta cald\u0103 \u0219i reconfortant\u0103 ? kitsune udon e alegerea perfect\u0103\n\n\n\nNumele vine de la verbul bukkakeru, care \u00eenseamn\u0103 \u201ea turna\u201d sau \u201ea stropi\u201d. Este un termen culinar perfect obi\u0219nuit \u00een Japonia, cu mult \u00eenaintea sensului pe care i l-a dat industria video pentru adul\u021bi la sf\u00e2r\u0219itul anilor 1990, p\u00e2n\u0103 \u00eentr-acolo \u00eenc\u00e2t unele restaurante din str\u0103in\u0103tate \u00eel trec \u00een meniu sub numele de \u201eB.K. Udon\u201d. \n\n\n\nBolul acesta nu se m\u0103n\u00e2nc\u0103 precum o sup\u0103. Nu exist\u0103 un bol separat pentru \u00eenmuiat, ca la zaru udon, rud\u0103 apropiat\u0103 a zaru soba, iar t\u0103i\u021beii nu \u00eenoat\u0103 \u00een sup\u0103 ca \u00eentr-un kake udon sau \u00eentr-un kitsune udon : peste t\u0103i\u021beii deja a\u0219eza\u021bi \u00een bol se toarn\u0103 doar un polonic mic de tsuyu intens, apoi totul se amestec\u0103 energic.\n\n\n\nO mas\u0103 de mah-jong la Kurashiki, o pauz\u0103 de pr\u00e2nz \u00een Kagawa\n\n\n\nPovestea de la Kurashiki, \u00een prefectura Okayama, \u00eencepe \u00een anii 1960, cu juc\u0103tori de mah-jong care nu voiau s\u0103 se \u00eencurce cu un bol separat pentru \u00eenmuiat. Udonul rece a fost pus direct \u00een bol, sosul turnat deasupra, iar ideea a devenit o specialitate local\u0103. \n\n\n\nFuruichi, deschis \u00een 1948, a \u00eenregistrat \u201eBukkake Udon\u201d ca marc\u0103 \u00een 1993. Sosul s\u0103u este \u00eenchis la culoare \u0219i dulce, apropiat de un tsuyu de soba: un kaeshi maturat, \u00eembinat cu un dashi de kombu, bonito \u0219i shiitake uscat, iar bolurile reci vin cu ou crud de prepeli\u021b\u0103, tenkasu, ceap\u0103 verde, kizami nori \u0219i wasabi.\n\n\n\nLa Zentsuji, \u00een prefectura Kagawa, povestea este alta. Yamashita Udon, deschis \u00een 1981, servea personalului boluri de makanai, stropite cu un dashi concentrat de iriko, adic\u0103 sardin\u0103 uscat\u0103. \n\n\n\nClien\u021bii au vrut \u0219i ei acela\u0219i lucru, iar felul acesta de a servi udonul s-a r\u0103sp\u00e2ndit. Bukkake sanuki i-a p\u0103strat sobrietatea: un bulion deschis la culoare \u0219i iodat, t\u0103i\u021bei foarte fermi, ghimbir ras \u0219i c\u00e2teva pic\u0103turi de l\u0103m\u00e2ie stoars\u0103 la jum\u0103tatea mesei.\n\n\n\nBaza tuturor acestor sosuri : mentsuyu de cas\u0103\n\n\n\nAmbele versiuni \u00ee\u0219i au locul lor, fiecare \u00een regiunea ei. Kurashiki \u00eempinge sosul spre note mai \u00eenchise \u0219i mai dulci, \u00een direc\u021bia t\u0103i\u021beilor soba. Kagawa r\u0103m\u00e2ne la un bulion marin mai limpede \u0219i mizeaz\u0103 totul pe fermitatea la mu\u0219c\u0103tur\u0103, ceea ce obi\u0219nui\u021bii numesc uneori goumen.\n\n\n\nIngredientele principale ale bukkake udon\n\n\n\n\n\n\n\nTotul \u00eencepe cu t\u0103i\u021beii. Udonul gros, \u00een stil sanuki, fie proasp\u0103t, congelat sau f\u0103cut \u00een cas\u0103, p\u0103streaz\u0103 acel koshi pe care versiunile uscate \u0219i plate aproape c\u0103 nu-l au niciodat\u0103. \n\n\n\nO trecere prin ap\u0103 cu ghea\u021b\u0103 dup\u0103 fierbere \u00eent\u0103re\u0219te textura \u0219i \u00eei red\u0103 elasticitatea. Apoi intr\u0103 \u00een scen\u0103 tsuyu, iar \u00een varianta Kurashiki, baza este un kaeshi din sos de soia, mirin \u0219i zah\u0103r, pe care maturarea \u00eel rotunje\u0219te \u0219i \u00eei domole\u0219te sarea.\n\n\n\nDashi-ul decide restul. Kombu, katsuobushi \u0219i shiitake uscat dau o baz\u0103 profund\u0103 de umami \u0219i transform\u0103 kaeshi \u00eentr-un sos intens care \u00eembrac\u0103 t\u0103i\u021beii f\u0103r\u0103 s\u0103-i \u00eengreuneze. Profilul din Kagawa porne\u0219te de la iriko, adesea sus\u021binut de kombu \u0219i rotunjit cu sos de soia deschis la culoare \u0219i pu\u021bin mirin. Sardina uscat\u0103 domin\u0103 clar aici.\n\n\n\nDac\u0103 vrei s\u0103 r\u0103m\u00e2i \u00een zona t\u0103i\u021beilor reci, exist\u0103 \u0219i zaru soba\n\n\n\nGarniturile aduc echilibru. Ceapa verde aduce o prospe\u021bime u\u0219or piperat\u0103, daikonul ras o not\u0103 zemoas\u0103 care taie din sare \u0219i din dulce, ghimbirul merge \u00een bolurile cu iriko, iar wasabiul \u00een cele reci, \u00een stil Kurashiki. \n\n\n\nL\u0103m\u00e2ia se stoarce chiar \u00een timpul mesei, tenkasu e crocant la \u00eenceput, apoi se \u00eembib\u0103 cu sos, iar kizami nori adaug\u0103 aroma sa de alg\u0103 nori pr\u0103jit\u0103. Un ou crud de prepeli\u021b\u0103 face sosul mai m\u0103t\u0103sos \u00een stilul Kurashiki, dac\u0103 este sigur pentru consum; altfel, un ou pasteurizat \u00ee\u0219i face perfect treaba, iar un g\u0103lbenu\u0219 mare de g\u0103in\u0103 dezechilibreaz\u0103 bolul. O bucat\u0103 de tempura, un oden sau pu\u021bin tofu pr\u0103jit completeaz\u0103 masa \u00een localurile sanuki.\n\n\n\n\n\n\tUdon bukkake autentic \u2013 t\u0103i\u021bei japonezi reci\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat pentru udon400 g f\u0103in\u0103 de gr\u00e2u T65175 ml ap\u010325 g sare fin\u0103f\u0103in\u0103 (pentru pudrat suprafa\u021ba de lucru, dup\u0103 nevoie)Dashi alb de cas\u0103 (shirodashi)30 g sardine mici uscate (niboshi) (f\u0103r\u0103 cap \u0219i viscere)1 bucat\u0103 alg\u0103 kombu (de aproximativ 5 cm)10 g fulgi de bonito (katsuobushi)1 L ap\u0103Sos bukkake concentrat (tsuyu)400 ml dashi alb (shirodashi)30 ml mirin12 g zah\u0103r80 ml sos de soia5 g fulgi de bonito (katsuobushi)Garnituri aromate (yakumi)ridiche daikon (dat\u0103 pe r\u0103z\u0103toarea fin\u0103, dup\u0103 gust)ghimbir proasp\u0103t (ras fin, dup\u0103 gust)ceap\u0103 verde (tocat\u0103 m\u0103runt, dup\u0103 gust)l\u0103m\u00e2ie (t\u0103iat\u0103 \u00een sferturi, pentru servit)300 ml sos bukkake concentrat (aproximativ, pentru servire)\t\n\t\n\t\tDashi alb (shirodashi)Cur\u0103\u021ba\u021bi sardinele uscate, \u00eendep\u0103rt\u00e2ndu-le capul \u0219i viscerele pentru a evita gustul amar.L\u0103sa\u021bi sardinele \u0219i alga kombu la \u00eenmuiat \u00een ap\u0103 rece timp de aproximativ 1 or\u0103.\u00cenc\u0103lzi\u021bi amestecul la foc mediu \u0219i scoate\u021bi alga kombu chiar \u00eenainte ca apa s\u0103 ating\u0103 punctul de fierbere.C\u00e2nd supa \u00eencepe s\u0103 clocoteasc\u0103, ad\u0103uga\u021bi fulgii de bonito, \u00eendep\u0103rta\u021bi spuma de la suprafa\u021b\u0103 \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic timp de 10 p\u00e2n\u0103 la 15 minute.Filtra\u021bi supa dashi printr-o sit\u0103 fin\u0103 \u0219i p\u0103stra\u021bi lichidul limpede.Sos bukkake (tsuyu)\u00cenc\u0103lzi\u021bi supa dashi alb\u0103 \u00eentr-o crati\u021b\u0103.C\u00e2nd d\u0103 \u00een clocot, ad\u0103uga\u021bi mirin-ul \u0219i zah\u0103rul, amestec\u00e2nd p\u00e2n\u0103 la dizolvarea complet\u0103 a zah\u0103rului.Ad\u0103uga\u021bi sosul de soia \u0219i fulgii de bonito, opri\u021bi focul \u0219i l\u0103sa\u021bi compozi\u021bia la infuzat p\u00e2n\u0103 se r\u0103ce\u0219te complet.Filtra\u021bi sosul tsuyu printr-o sit\u0103 fin\u0103 \u0219i p\u0103stra\u021bi-l la rece.Aluat pentru udonDizolva\u021bi complet sarea \u00een ap\u0103.Turna\u021bi toat\u0103 saramura deodat\u0103 peste f\u0103in\u0103 \u00eentr-un bol \u00eenc\u0103p\u0103tor. Amesteca\u021bi energic cu v\u00e2rfurile degetelor timp de 1 minut, apoi continua\u021bi timp de 8 p\u00e2n\u0103 la 9 minute p\u00e2n\u0103 c\u00e2nd ob\u021bine\u021bi mici firimituri rotunjite \u0219i omogene.Aduna\u021bi aluatul \u00eentr-o pung\u0103 groas\u0103 din plastic, aplatiza\u021bi-l \u0219i c\u0103lca\u021bi-l cu picioarele (metoda tradi\u021bional\u0103) sau presa\u021bi-l ferm cu m\u00e2inile. \u00cemp\u0103turi\u021bi \u0219i c\u0103lca\u021bi din nou \u00een 3 reprize de aproximativ 1 minut, form\u00e2nd un dreptunghi, apoi un p\u0103trat, p\u00e2n\u0103 c\u00e2nd devine neted \u0219i elastic; rotunji\u021bi aluatul \u0219i sigila\u021bi punga.L\u0103sa\u021bi aluatul s\u0103 se odihneasc\u0103 \u00eentre 5 \u0219i 10 minute, apoi aplatiza\u021bi-l din nou.Pe o suprafa\u021b\u0103 pres\u0103rat\u0103 generos cu f\u0103in\u0103, \u00eentinde\u021bi aluatul cu sucitorul rotindu-l treptat, p\u00e2n\u0103 ajunge la o grosime de aproximativ 3 mm. Pudra\u021bi bine foaia cu f\u0103in\u0103, \u00eemp\u0103turi\u021bi-o \u00een acordeon \u0219i t\u0103ia\u021bi f\u00e2\u0219ii de 3 mm l\u0103\u021bime. Desface\u021bi t\u0103i\u021beii cu grij\u0103 \u0219i scutura\u021bi excesul de f\u0103in\u0103.G\u0103tire \u0219i servireAduce\u021bi o cantitate generoas\u0103 de ap\u0103 la fierbere \u00eentr-o oal\u0103 mare. Ad\u0103uga\u021bi t\u0103i\u021beii, desf\u0103c\u00e2ndu-i u\u0219or cu be\u021bi\u0219oarele, \u0219i fierbe\u021bi-i timp de aproximativ 13 minute la foc viu.Cl\u0103ti\u021bi energic t\u0103i\u021beii sub jet de ap\u0103 rece ca ghea\u021ba pentru a elimina amidonul de la suprafa\u021b\u0103, a le conferi textura ferm\u0103 caracteristic\u0103 \u0219i a-i r\u0103ci, apoi scurge\u021bi-i foarte bine.A\u0219eza\u021bi t\u0103i\u021beii \u00een boluri, decora\u021bi cu garniturile proaspete (yakumi) \u0219i turna\u021bi deasupra pu\u021bin sos concentrat bukkake (preparatul nu se serve\u0219te ca o sup\u0103, ci doar cu o cantitate mic\u0103 de sos intens).\t\n\t\n\t\t\nSosul bukkake este concentrat: turna\u021bi c\u00e2te pu\u021bin \u0219i ajusta\u021bi dup\u0103 gust.\nPentru a economisi timp, pute\u021bi preg\u0103ti dashi-ul \u0219i sosul \u00een avans \u0219i le pute\u021bi p\u0103stra la frigider.\nPres\u0103ra\u021bi generos cu f\u0103in\u0103 c\u00e2nd \u00eentinde\u021bi \u0219i \u00eemp\u0103turi\u021bi aluatul pentru a preveni lipirea.\n\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/171318","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=171318"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/171318\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/169560"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=171318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=171318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=171318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}