{"id":174540,"title":"Miso nikomi udon autentici","modified":"2026-09-23T11:49:37+02:00","plain":"T\u0103i\u021bei udon gro\u0219i, fr\u0103m\u00e2nta\u021bi f\u0103r\u0103 sare, fier\u021bi la foc mic \u00eentr-o sup\u0103 dashi cu miso ro\u0219u \u0219i servi\u021bi clocotind \u00een oala lor mic\u0103, \u00een stilul din Nagoya.\n\n\n\nE frig, ziua a fost lung\u0103 \u0219i vis\u0103m la o oal\u0103 fierbinte pus\u0103 \u00een fa\u021ba noastr\u0103. Miso nikomi udon sose\u0219te \u00eenc\u0103 \u00een clocot: o sup\u0103 brun-\u00eenchis\u0103 care bolborose\u0219te pe margini \u0219i t\u0103i\u021bei la\u021bi de care se prinde zeama. \n\n\n\nSpargem g\u0103lbenu\u0219ul, lu\u0103m o bucat\u0103 de pui, o felie de kamaboko, o buc\u0103\u021bic\u0103 de aburaage \u00eembibat\u0103 cu miso. Trebuie s\u0103 sufl\u0103m \u00eenainte de fiecare \u00eembuc\u0103tur\u0103 \u0219i tocmai de aceea revenim mereu la acest preparat.\n\n\n\n\u00cenc\u0103 pu\u021bin aburaage? Este vedeta \u0219i \u00een kitsune udon\n\n\n\nCe este miso nikomi udon?\n\n\n\nMiso nikomi udon este o sup\u0103 de t\u0103i\u021bei din Nagoya. T\u0103i\u021beii udon gro\u0219i, fr\u0103m\u00e2nta\u021bi f\u0103r\u0103 sare, se pun cruzi la fiert direct \u00eentr-un dashi aromatizat cu miso. Amidonul lor \u00eengroa\u0219\u0103 supa \u00een timpul fierberii, \u00een timp ce miezul t\u0103i\u021beilor r\u0103m\u00e2ne ferm. Puiul, ciupercile shiitake, aburaage, kamaboko, prazul japonez \u0219i un ou completeaz\u0103 preparatul, servit \u00een vasul \u00een care a fost g\u0103tit.\n\n\n\nNumele descrie pur \u0219i simplu preparatul: miso desemneaz\u0103 pasta de soia fermentat\u0103, nikomi \u00eenseamn\u0103 \u201efiert la foc mic\u201d, iar udon se refer\u0103 la t\u0103i\u021beii gro\u0219i din gr\u00e2u. A\u0219adar, sunt t\u0103i\u021bei udon fier\u021bi la foc mic cu miso.\n\n\n\nDin satele prefecturii Aichi p\u00e2n\u0103 \u00een oalele din Nagoya\n\n\n\nPreparatul este de nedesp\u0103r\u021bit de Nagoya \u0219i de prefectura Aichi, regiunea pastei miso din soia, \u00eenchis\u0103 la culoare \u0219i fermentat\u0103 \u00eendelung, a c\u0103rei variant\u0103 cea mai cunoscut\u0103 este hatcho miso din Okazaki. \n\n\n\nAcest miso ro\u0219u explic\u0103 nuan\u021ba \u00eenchis\u0103 a supei \u0219i gustul ei intens. Metoda de preparare este adesea comparat\u0103 cu cea a tocanelor de t\u0103i\u021bei de tip houtou, m\u00e2nc\u0103ruri \u021b\u0103r\u0103ne\u0219ti asociate cu epoca Sengoku, din secolul al XVI-lea.\n\n\n\nO alt\u0103 specialitate din Nagoya de \u00eencercat: tebasaki, aripioare de pui glazurate \u0219i piperate\n\n\n\n\u00cen epoca Meiji (1868-1912), acest preparat de familie ajunge \u00een restaurantele din regiune, mai ales \u00een Ichinomiya, \u00eenainte de a deveni un simbol al ora\u0219ului Nagoya. \u00cen mod tradi\u021bional, este adus \u00eentr-un mic donabe individual din lut, \u00eenc\u0103 bolborosind. La unele modele, capacul nu are orificiu pentru abur: serve\u0219te drept farfurioar\u0103 pe care t\u0103i\u021beii \u0219i supa se pot r\u0103ci, \u00eembuc\u0103tur\u0103 cu \u00eembuc\u0103tur\u0103.\n\n\n\nTextura st\u00e2rne\u0219te \u0219i ast\u0103zi discu\u021bii. Vizitatorii interpreteaz\u0103 uneori miezul alb \u0219i ferm al t\u0103i\u021beilor, numit shin, ca pe un semn c\u0103 nu sunt suficient fier\u021bi. Pentru cunosc\u0103tori, dimpotriv\u0103, acesta este semnul distinctiv al preparatului.\n\n\n\nIngredientele principale pentru miso nikomi udon\n\n\n\n\n\n\n\nT\u0103i\u021beii combin\u0103 dou\u0103 tipuri de f\u0103in\u0103: o f\u0103in\u0103 de for\u021b\u0103 T65, pentru structur\u0103 \u0219i fermitate la mestecat, \u0219i o f\u0103in\u0103 obi\u0219nuit\u0103 T55, care face textura mai fin\u0103. Aluatul este dens, pu\u021bin hidratat \u0219i nu con\u021bine sare, deoarece supa cu miso este deja foarte s\u0103rat\u0103. Se taie \u00een f\u00e2\u0219ii de aproximativ dou\u0103 ori mai late dec\u00e2t t\u0103i\u021beii udon clasici, iar buc\u0103\u021bile scurte sunt foarte potrivite.\n\n\n\nSupa porne\u0219te de la un dashi concentrat, preparat cu kombu, katsuobushi \u0219i ciuperci shiitake uscate, sau de la o pudr\u0103 dashi de bun\u0103 calitate. Se adaug\u0103 \u00een principal miso ro\u0219u, pentru culoare \u0219i profunzimea gustului, \u0219i pu\u021bin miso alb, mai bl\u00e2nd. Mirinul aduce o dulcea\u021b\u0103 discret\u0103 care rotunje\u0219te gustul \u00eentregului preparat.\n\n\n\n\u00cen ceea ce prive\u0219te ingredientele ad\u0103ugate, pulpa de pui r\u0103m\u00e2ne suculent\u0103 c\u00e2nd fierbe la foc mic, iar ciupercile shiitake uscate aduc un gust umami cu note p\u0103m\u00e2ntii. Aburaage, un tofu pr\u0103jit, absoarbe supa ca un burete, kamaboko aduce o textur\u0103 elastic\u0103, iar prazul japonez, o not\u0103 vegetal\u0103 proasp\u0103t\u0103. Oul, spart \u00een centru spre finalul fierberii, se amestec\u0103 \u00een sup\u0103 de \u00eendat\u0103 ce \u00een\u021bep\u0103m g\u0103lbenu\u0219ul.\n\n\n\nRepere tehnice pentru un miso nikomi udon reu\u0219it\n\n\n\nMiso ro\u0219u din Nagoya \u00eembrac\u0103 \u0219i miso katsu\n\n\n\nTotul depinde de t\u0103i\u021bei: trebuie s\u0103 fie gro\u0219i, s\u0103 opun\u0103 rezisten\u021b\u0103 la mestecat \u0219i s\u0103 aib\u0103 miezul \u00eenc\u0103 ferm dup\u0103 aproximativ 8 minute de fierbere la foc mic. \n\n\n\nSupa trebuie s\u0103 \u00eembrace u\u0219or ingredientele datorit\u0103 amidonului eliberat, iar dashi trebuie s\u0103 fie bine concentrat, ideal preparat cu fulgi gro\u0219i de bonito. Un donabe mic este ideal, dar \u0219i o cr\u0103ticioar\u0103 pentru o singur\u0103 por\u021bie \u00ee\u0219i face foarte bine treaba. Oala se duce la mas\u0103 pe o tav\u0103, c\u00e2t \u00eenc\u0103 fierbe, dup\u0103 ce puiul s-a g\u0103tit complet \u00een interior.\n\n\n\n\n\n\tMiso nikomi udon autentici\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNouilles100 g f\u0103in\u0103 cu con\u021binut ridicat de proteine (t65)100 g f\u0103in\u0103 obi\u0219nuit\u0103 (T55)80 ml ap\u01033 linguri f\u0103in\u0103 de hri\u0219c\u0103, pentru pres\u0103rat pe suprafa\u021ba de lucru (sau f\u0103in\u0103 obi\u0219nuit\u0103)Garnitures200 g pulp\u0103 de pui0.5 praz japonez0.5 foaie aburaage (tofu pr\u0103jit)2 ciuperci shiitake uscate2 ou\u01034 felii kamaboko (surimi japonez)Bouillon800 ml dashi (cu kombu, katsuobushi \u0219i shiitake uscate, sau preparat din pudr\u0103)3 linguri miso ro\u0219u1 lingur\u0103 miso alb5 linguri mirin\t\n\t\n\t\tNouillesAmesteca\u021bi f\u0103inurile \u0219i apa \u00eentr-un bol mare.Fr\u0103m\u00e2nta\u021bi aproximativ 15 minute, folosindu-v\u0103 de greutatea corpului.Acoperi\u021bi cu folie alimentar\u0103 \u0219i l\u0103sa\u021bi s\u0103 se odihneasc\u0103 aproximativ 1 or\u0103.Fr\u0103m\u00e2nta\u021bi din nou aproximativ 15 minute, apoi l\u0103sa\u021bi iar s\u0103 se odihneasc\u0103.Nu este nevoie s\u0103 c\u0103lca\u021bi energic aluatul cu picioarele.Pres\u0103ra\u021bi f\u0103in\u0103 pe suprafa\u021ba de lucru.\u00centinde\u021bi aluatul p\u00e2n\u0103 la o grosime de aproximativ 5 p\u00e2n\u0103 la 6 mm.\u00cemp\u0103turi\u021bi aluatul, apoi t\u0103ia\u021bi-l \u00een f\u00e2\u0219ii de aproximativ 5 p\u00e2n\u0103 la 6 mm l\u0103\u021bime, adic\u0103 aproximativ de dou\u0103 ori l\u0103\u021bimea unui t\u0103i\u021bel udon clasic.Sunt potrivi\u021bi \u0219i t\u0103i\u021beii scur\u021bi.Preg\u0103ti\u021bi dashi din timp.CuissonTurna\u021bi dashi \u00eentr-o cr\u0103ticioar\u0103 pentru o singur\u0103 por\u021bieDizolva\u021bi miso \u00een ea.Aduce\u021bi la fierbere.Reduce\u021bi focul la mediu, apoi ad\u0103uga\u021bi t\u0103i\u021beii.De \u00eendat\u0103 ce \u00eencepe din nou s\u0103 fiarb\u0103, ad\u0103uga\u021bi puiul \u0219i ciupercile shiitake.L\u0103sa\u021bi s\u0103 fiarb\u0103 domol aproximativ 8 minute, pentru ca t\u0103i\u021beii s\u0103 r\u0103m\u00e2n\u0103 fermi \u00een interior.Sparge\u021bi cu grij\u0103 un ou \u00een centru.A\u0219eza\u021bi restul garniturilor.Acoperi\u021bi \u0219i mai l\u0103sa\u021bi s\u0103 fiarb\u0103 domol 30 de secunde.Servi\u021bi oala cu con\u021binutul clocotind, a\u0219ezat\u0103 pe o tav\u0103.\t\n\t\n\t\tF\u0103r\u0103 sare \u00een aluat: supa cu miso este deja foarte s\u0103rat\u0103.\nDashi intens: folosi\u021bi katsuobushi cu gust puternic (a\u0219chii groase, mai degrab\u0103 dec\u00e2t fulgi sub\u021biri), fiert bine, \u00eempreun\u0103 cu kombu \u0219i shiitake uscate. Acest aspect este important pentru gust.\nT\u0103i\u021bei fermi: textura potrivit\u0103 este foarte al dente, cu un interior care r\u0103m\u00e2ne ferm. Grosimea \u0219i timpul de fierbere domoal\u0103 se ajusteaz\u0103 dup\u0103 gust","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/174540","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=174540"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/174540\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/174437"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=174540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=174540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=174540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}