{"id":184579,"title":"Kushikatsu – frig\u0103rui pane din Osaka","modified":"2026-10-05T16:31:20+02:00","plain":"Frig\u0103rui mici cu carne, creve\u021bi \u0219i legume, date prin panko fin, pr\u0103jite \u0219i apoi \u00eenmuiate o singur\u0103 dat\u0103 \u00eentr-un sos \u00eenchis la culoare \u0219i fluid.\n\n\n\nO tejghea, o b\u0103utur\u0103 bine r\u0103cit\u0103 \u0219i frig\u0103rui aurii care sosesc \u00een por\u021bii mici, \u00eenc\u0103 fierbin\u021bi. \n\n\n\nCrusta trosne\u0219te sub din\u021bi, carnea de vit\u0103 sau crevetele r\u0103m\u00e2ne suculent \u00een interior, iar sosul \u00eenchis la culoare, acri\u0219or \u0219i u\u0219or dulce, p\u0103trunde \u00een fiecare ad\u00e2ncitur\u0103 a crustei. \u00centre dou\u0103 \u00eembuc\u0103turi, o bucat\u0103 de varz\u0103 crud\u0103 \u00eemprosp\u0103teaz\u0103 gura. \u00ce\u021bi promi\u021bi c\u0103 urm\u0103toarea va fi ultima, apoi mai iei una.\n\n\n\nUn alt preparat pr\u0103jit \u00een crust\u0103 de panko : ebi fry, creve\u021bi mari pane \u00een stil japonez\n\n\n\nCe este kushikatsu ?\n\n\n\nKushikatsu este o specialitate din Osaka\u00a0: buc\u0103\u021bele \u00eenfipte pe be\u021bi\u0219oare, scufundate \u00eentr-un aluat pentru pr\u0103jit, t\u0103v\u0103lite prin panko cernut foarte fin, apoi pr\u0103jite rapid. \n\n\n\nPe fiecare frig\u0103ruie se pune un singur ingredient, ceea ce permite o g\u0103tire uniform\u0103. Frig\u0103ruile se \u00eenmoaie \u00eentr-un sos fluid pe baz\u0103 de Worcestershire, mai u\u0219or dec\u00e2t sosul tonkatsu gros care \u00eenso\u021be\u0219te cotletele de porc pane. La mas\u0103 exist\u0103 o regul\u0103\u00a0: \u00eenmoi o singur\u0103 dat\u0103, niciodat\u0103 de dou\u0103 ori.\n\n\n\nNumele descrie preparatul\u00a0: kushi \u00eenseamn\u0103 \u201efrig\u0103ruie\u201d, iar katsu provine din englezescul cutlet, derivat la r\u00e2ndul s\u0103u din fran\u021buzescul \u201ec\u00f4telette\u201d (\u201ecotlet\u201d). \n\n\n\nLa Tokyo se vorbe\u0219te mai degrab\u0103 despre kushiage\u00a0: mai multe ingrediente alterneaz\u0103 pe aceea\u0219i frig\u0103ruie, pesmetul este mai grosier, iar sosul mai gros.\n\n\n\nN\u0103scut \u00een cartierul muncitoresc Shinsekai\n\n\n\nKushikatsu apare la sf\u00e2r\u0219itul anilor 1920 \u00een Shinsekai, un cartier din Osaka locuit de muncitori \u0219i lucr\u0103tori din turn\u0103torii. \n\n\n\n\u00cen 1929, Yoshie Hyakuno deschide Kushikatsu Daruma, unde serve\u0219te frig\u0103rui pane ieftine \u0219i s\u0103\u021bioase, care se m\u0103n\u00e2nc\u0103 \u00een picioare, cu o singur\u0103 m\u00e2n\u0103. Un v\u00e2nz\u0103tor ambulant, Yoshinobu Matsushita, sus\u021binea \u00eens\u0103 c\u0103 vindea un preparat asem\u0103n\u0103tor \u00eenc\u0103 din 1926, sub numele de \u201eNikatsu\u201d.\n\n\n\nO frig\u0103ruie, un singur ingredient\u00a0: regula era deopotriv\u0103 practic\u0103 \u0219i culinar\u0103. Buc\u0103\u021bile se g\u0103teau uniform, iar v\u00e2nz\u0103torul calcula nota num\u0103r\u00e2nd be\u021bi\u0219oarele goale l\u0103sate pe tejghea. \n\n\n\nKushikatsu a intrat apoi \u00een buc\u0103t\u0103ria popular\u0103 din Osaka, B-ky\u016b gurume, al\u0103turi de takoyaki \u0219i okonomiyaki.\n\n\n\nLa Nagoya, cotletul pane se m\u0103n\u00e2nc\u0103 acoperit cu miso : acesta este miso katsu\n\n\n\nLa tejghea, sosul a\u0219teapt\u0103 \u00eentr-un recipient comun din inox, de unde \u0219i interdic\u021bia de a \u00eenmuia din nou o frig\u0103ruie din care ai mu\u0219cat deja, nido-zuke kinshi.\n\n\n\n Varza crud\u0103, servit\u0103 la discre\u021bie, \u00eemprosp\u0103teaz\u0103 cerul gurii \u0219i serve\u0219te drept lingur\u0103 pentru a mai lua sos. De la pandemia de Covid-19, multe localuri au \u00eenlocuit recipientul comun cu sticlu\u021be individuale.\n\n\n\nIngredientele principale pentru kushikatsu\n\n\n\n\n\n\n\nIngredientele pentru frig\u0103rui se aleg dup\u0103 preferin\u021b\u0103 : carne de vit\u0103 \u0219i pulp\u0103 de pui t\u0103iate cuburi, carne de porc \u00een f\u00e2\u0219ii sub\u021biri \u00eenf\u0103\u0219urate \u00een jurul be\u021bi\u0219orului, creve\u021bi, ro\u0219ii cherry, sparanghel, v\u00e2n\u0103t\u0103, ceap\u0103, ou\u0103 de prepeli\u021b\u0103 fierte tari sau chikuwa umplut cu br\u00e2nz\u0103. Totul se taie \u00een buc\u0103\u021bi mici. O frig\u0103ruie compact\u0103 se pr\u0103je\u0219te repede \u0219i \u00ee\u0219i p\u0103streaz\u0103 crusta crocant\u0103.\n\n\n\nAluatul combin\u0103 f\u0103in\u0103, ou, lapte \u0219i ap\u0103, cu pu\u021bin ignam japonez ras, yamaimo, care \u00eel face u\u0219or \u0219i lipicios.\n\n\n\n Panko se cerne \u00eenainte de panare\u00a0: fiind mai fin, formeaz\u0103 o crust\u0103 sub\u021bire \u0219i uniform\u0103. Localurile tradi\u021bionale pr\u0103jesc \u00een seu de vit\u0103, heddo, dar acas\u0103 este foarte potrivit \u0219i un ulei pentru pr\u0103jit cu gust neutru.\n\n\n\nSosul porne\u0219te de la un vin ro\u0219u \u00eenc\u0103lzit pentru a elimina alcoolul, diluat cu dashi de bonito, \u00eendulcit cu miere \u0219i zah\u0103r zarame, apoi completat cu sos Worcestershire, pu\u021bin sos tonkatsu \u0219i ketchup. R\u0103m\u00e2ne fluid \u0219i se serve\u0219te bine r\u0103cit, cu varz\u0103 verde crud\u0103 t\u0103iat\u0103 \u00een buc\u0103\u021bi mari.\n\n\n\nSfaturi tehnice pentru un kushikatsu reu\u0219it\n\n\n\nAlte frig\u0103rui japoneze, de data aceasta la gr\u0103tar : tsukune din pui\n\n\n\nFolosi\u021bi be\u021bi\u0219oare mai scurte de 15 cm \u0219i buc\u0103\u021bele de aproximativ 20 g. Da\u021bi prin aluat \u0219i panko c\u00e2te zece frig\u0103rui, chiar \u00eenainte de a le scufunda \u00een uleiul la 170 \u00b0C. Calcula\u021bi aproximativ un minut pentru legume \u0219i dou\u0103 pentru carne.\n\n\n\nPanko cernut se arde repede. Scoate\u021bi firimiturile dup\u0103 fiecare tran\u0219\u0103 cu o strecur\u0103toare de ceai, altfel se \u00eennegresc \u0219i dau un gust amar frig\u0103ruilor urm\u0103toare. L\u0103sa\u021bi-le s\u0103 se scurg\u0103 pe un gr\u0103tar \u0219i servi\u021bi imediat, cu sosul r\u0103cit \u0219i varza.\n\n\n\n\n\n\tKushikatsu\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSauce (interdiction de tremper deux fois)80 ml vin ro\u0219u300 ml sos Worcestershire1 linguri\u021b\u0103 ketchup1 lingur\u0103 sos tonkatsu1 lingur\u0103 miere2 linguri zah\u0103r zarame (sau zah\u0103r brun, dac\u0103 nu ave\u021bi)80 ml dashi de bonitoP\u00e2te \u00e0 frire200 g f\u0103in\u0103 alb\u0103 tip 0001 ou100 ml lapte (integral)100 ml ap\u010350 g ignam\u0103 japonez\u0103 ((yamaimo), ras\u0103)Garnitures au choixRo\u0219ii cherry, sparanghel, v\u00e2n\u0103t\u0103, ceap\u0103 (dup\u0103 preferin\u021b\u0103)Carne de vit\u0103 (nuc\u0103 sau antricot din partea dinspre ceaf\u0103), carne de porc t\u0103iat\u0103 \u00een f\u00e2\u0219ii sub\u021biri (komagire), pulp\u0103 de pui, creve\u021bi (dup\u0103 preferin\u021b\u0103)Ou\u0103 de prepeli\u021b\u0103 fierte tari, chikuwa umplut cu br\u00e2nz\u0103 (dup\u0103 preferin\u021b\u0103)Panko200 g pankoAutres ingr\u00e9dientsUlei pentru pr\u0103jit (\u00een cantitate suficient\u0103)Varz\u0103 verde (dup\u0103 preferin\u021b\u0103)Sare \u0219i piper\t\n\t\n\t\tPune\u021bi panko \u00eentr-o sit\u0103.Freca\u021bi-l prin ochiurile sitei pentru a-l m\u0103run\u021bi.\u00cenc\u0103lzi\u021bi vinul ro\u0219u pentru a evapora alcoolul.Ad\u0103uga\u021bi dashi de bonito.Dizolva\u021bi \u00een acest amestec mierea \u0219i zah\u0103rul zarame.Ad\u0103uga\u021bi restul ingredientelor pentru sos.Aduce\u021bi la fierbere u\u0219oar\u0103.L\u0103sa\u021bi s\u0103 se r\u0103ceasc\u0103 complet.Bate\u021bi oul.Ad\u0103uga\u021bi laptele \u0219i apa.Turna\u021bi amestecul peste f\u0103in\u0103 \u0219i amesteca\u021bi p\u00e2n\u0103 dispar cocoloa\u0219ele.\u00cencorpora\u021bi ignama ras\u0103.Alege\u021bi be\u021be de frig\u0103rui din lemn mai scurte de 15 cm.T\u0103ia\u021bi carnea de vit\u0103 \u0219i pulpa de pui \u00een cuburi de 2 cm.\u00cen\u0219ira\u021bi c\u00e2te 3 cuburi pe fiecare b\u0103\u021b, adic\u0103 pu\u021bin sub 20 g pentru fiecare frig\u0103ruie.Str\u00e2nge\u021bi frig\u0103ruia \u00een m\u00e2n\u0103 pentru a-i da form\u0103.\u00centinde\u021bi cu grij\u0103 f\u00e2\u0219iile sub\u021biri de carne de porc.Pres\u0103ra\u021bi-le cu pu\u021bin\u0103 sare \u0219i piper.\u00cenf\u0103\u0219ura\u021bi-le \u00een jurul b\u0103\u021bului de frig\u0103ruie.Str\u00e2nge\u021bi frig\u0103ruia \u00een m\u00e2n\u0103 pentru a-i da form\u0103.\u00cendep\u0103rta\u021bi codi\u021bele ro\u0219iilor cherry.\u00cen\u0219ira\u021bi-le pe be\u021bele de frig\u0103rui.\u00cen\u021bepa\u021bi-le apoi \u00een mai multe locuri cu un v\u00e2rf sub\u021bire, pentru a evita s\u0103 plesneasc\u0103 \u00een timpul pr\u0103jirii.Decortica\u021bi creve\u021bii \u0219i \u00eendep\u0103rta\u021bi picioarele.\u00cendep\u0103rta\u021bi firul intestinal negru.T\u0103ia\u021bi drept v\u00e2rful cozii.\u00cendrepta\u021bi crevetele \u0219i \u00eenfige\u021bi-l pe b\u0103\u021bul de frig\u0103ruie, \u00eencep\u00e2nd de la coad\u0103.T\u0103ia\u021bi fiecare chikuwa \u00een 5 buc\u0103\u021bi.Umple\u021bi interiorul cu br\u00e2nz\u0103.\u00cen\u0219ira\u021bi c\u00e2te 2 buc\u0103\u021bi pe fiecare b\u0103\u021b de frig\u0103ruie.T\u0103ia\u021bi varza \u00een buc\u0103\u021bi mari.Cl\u0103ti\u021bi-o cu ap\u0103.Scufunda\u021bi fiecare frig\u0103ruie \u00een aluatul pentru pr\u0103jit.\u00cendep\u0103rta\u021bi excesul de aluat.Acoperi\u021bi complet frig\u0103ruia cu panko.Pana\u021bi aproximativ zece frig\u0103rui \u00eenainte de a \u00eencepe pr\u0103jirea.\u00cencinge\u021bi uleiul la 170 \u00b0C.Pr\u0103ji\u021bi frig\u0103ruile de legume aproximativ 1 minut.Pr\u0103ji\u021bi frig\u0103ruile de carne aproximativ 2 minute.Scoate\u021bi frig\u0103ruile la scurs imediat ce sunt bine crocante.A\u0219eza\u021bi-le pe un gr\u0103tar.Aranja\u021bi-le pe un platou dup\u0103 ce s-a scurs uleiul.Dup\u0103 fiecare tran\u0219\u0103, scoate\u021bi panko c\u0103zut \u00een ulei cu o strecur\u0103toare de ceai, deoarece este prea fin pentru o spumier\u0103 obi\u0219nuit\u0103.\u00cenmuia\u021bi din bel\u0219ug fiecare frig\u0103ruie \u00een sos chiar \u00eenainte de a o m\u00e2nca.\u00cenmuia\u021bi \u0219i varza \u00een sos.\t\n\t\n\t\tCel mai important este ca fiecare frig\u0103ruie s\u0103 fie mic\u0103. Ingredientele late se taie \u00een buc\u0103\u021bi mici, care se a\u0219az\u0103 la v\u00e2rful b\u0103\u021bului, iar cele lungi se taie \u00een f\u00e2\u0219ii sub\u021biri, scopul fiind s\u0103 reduce\u021bi cantitatea de pe fiecare frig\u0103ruie. Preg\u0103tirea dureaz\u0103 mai mult, dar rezultatul este net superior: pr\u0103jirea este mai rapid\u0103, crusta r\u0103m\u00e2ne crocant\u0103, iar aspectul este mai \u00eengrijit.\nTrebuie s\u0103 \u00eendep\u0103rta\u021bi frecvent firimiturile din ulei. Panko cernut este at\u00e2t de fin \u00eenc\u00e2t se arde repede, iar uleiul \u00eenc\u0103rcat cu firimituri \u00eennegrite stric\u0103 at\u00e2t gustul, c\u00e2t \u0219i aspectul frig\u0103ruilor urm\u0103toare.\nMarca sosului Worcestershire influen\u021beaz\u0103 considerabil gustul sosului final.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/184579","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=184579"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/184579\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/178117"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=184579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=184579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=184579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}