{"id":191752,"title":"Mizore nabe – m\u00e2ncare japonez\u0103 la oal\u0103 cu daikon ras","modified":"2026-10-13T23:22:47+02:00","plain":"Un nabe japonez de iarn\u0103 cu dashi limpede, stridii, somon \u0219i cod pr\u0103ji\u021bi, mochi, tofu m\u0103t\u0103sos \u0219i daikon ras.\n\n\n\nE frig, se \u00eentunec\u0103 devreme \u0219i nimic nu e mai \u00eembietor dec\u00e2t o oal\u0103 aburind\u0103 \u00een mijlocul mesei. \u00cen mizore nabe, daikonul ras se \u00eempr\u0103\u0219tie \u00eentr-un dashi limpede ca z\u0103pada care se tope\u0219te, printre stridii, tofu m\u0103t\u0103sos \u0219i mochi rumeni\u021bi. \n\n\n\nSomonul \u0219i codul pr\u0103ji\u021bi \u00ee\u0219i p\u0103streaz\u0103 pu\u021bin textura crocant\u0103 \u00eenainte s\u0103 absoarb\u0103 supa. Un v\u00e2rf de yuzu kosho \u00een bol \u0219i ui\u021bi de vremea de afar\u0103.\n\n\n\nO alt\u0103 m\u00e2ncare de iarn\u0103 la oal\u0103, de \u00eemp\u0103r\u021bit la mas\u0103 : t\u014dny\u016b nabe cu lapte de soia\n\n\n\nCe este mizore nabe ?\n\n\n\nMizore nabe (\u307f\u305e\u308c\u934b) este un nabe japonez de iarn\u0103, o m\u00e2ncare g\u0103tit\u0103 \u00eentr-un donabe de lut, din care se serve\u0219te toat\u0103 lumea la mas\u0103. Baza este un dashi limpede cu kombu \u0219i katsuobushi, asezonat cu sake, mirin, sare \u0219i sos de soia deschis la culoare (usukuchi), care s\u0103reaz\u0103 supa f\u0103r\u0103 s\u0103 o \u00eenchid\u0103 la culoare. \n\n\n\n\u00cen el se fierb morcov, praz japonez, ciuperci shiitake \u0219i shimeji, apoi tofu, pe\u0219te pr\u0103jit, mochi, stridii \u0219i daikon ras. Aceast\u0103 variant\u0103 nu con\u021bine miso, carne de porc sau de pui.\n\n\n\nMizore \u00eenseamn\u0103 \u00een japonez\u0103 lapovi\u021b\u0103, acel amestec de ploaie \u0219i z\u0103pad\u0103 din zilele de iarn\u0103. Daikonul ras, \u00eenc\u0103lzit doar pu\u021bin, devine translucid \u0219i plute\u0219te \u00een sup\u0103 ca ni\u0219te fulgi care se topesc.\n\n\n\nO m\u00e2ncare la oal\u0103 n\u0103scut\u0103 \u00een iernile \u00eenz\u0103pezite\n\n\n\nNu se \u0219tie exact unde a ap\u0103rut mizore nabe. Este adesea asociat cu prefectura Ishikawa, de pe \u021b\u0103rmul M\u0103rii Japoniei, unde iarna aduce mult\u0103 z\u0103pad\u0103, iar pe\u0219tele \u0219i stridiile sunt produse locale.\n\n\n\nDaikon ras, \u00een varianta rece : oroshi soba\n\n\n\nNumele urmeaz\u0103 un obicei din buc\u0103t\u0103ria japonez\u0103\u00a0: aducerea anotimpului \u00een farfurie. Preparatele \u00een care daikonul ras aminte\u0219te de z\u0103pada topit\u0103 primesc prefixul mizore, precum mizore-ni (\u00een\u0103bu\u0219it) sau mizore-ae (asezonat). \n\n\n\nC\u00e2nd daikonul, scurs mai bine, este a\u0219ezat deasupra la sf\u00e2r\u0219itul g\u0103tirii, preparatul este numit adesea yukimi nabe, un nabe \u201e\u00a0pentru privit z\u0103pada\u00a0\u201d, de\u0219i cele dou\u0103 denumiri sunt folosite frecvent una \u00een locul celeilalte.\n\n\n\nVasul donabe se a\u0219az\u0103 \u00een centrul mesei \u0219i fiecare \u00ee\u0219i umple bolul cu sup\u0103, pe\u0219te, tofu \u0219i ciuperci. \n\n\n\nDaikonul ras este asociat \u00een mod tradi\u021bional cu o digestie u\u0219oar\u0103, ceea ce explic\u0103 prezen\u021ba lui al\u0103turi de pe\u0219tele pr\u0103jit \u0219i mochi. Masa se \u00eencheie cu shime\u00a0: t\u0103i\u021bei udon fier\u021bi \u00een supa r\u0103mas\u0103, al c\u0103rei gust s-a \u00eembog\u0103\u021bit pe parcursul mesei.\n\n\n\nIngredientele principale pentru mizore nabe\n\n\n\n\n\n\n\nStridiile se s\u0103reaz\u0103, se cl\u0103tesc, apoi se op\u0103resc c\u00e2teva secunde, doar c\u00e2t s\u0103 devin\u0103 mai ferme. Somonul \u0219i codul se s\u0103reaz\u0103, se cl\u0103tesc, se aromatizeaz\u0103 cu suc de ghimbir \u0219i se pr\u0103jesc \u00eenveli\u021bi \u00eentr-un strat sub\u021bire de amidon de cartofi (katakuriko). \n\n\n\nKirimochi, buc\u0103\u021bi dreptunghiulare din orez glutinos, se pr\u0103jesc p\u00e2n\u0103 se umfl\u0103, apoi se \u00eenmoaie \u00een sup\u0103. Tofu m\u0103t\u0103sos aduce o not\u0103 delicat\u0103 \u00een contrast cu aceste ingrediente pr\u0103jite.\n\n\n\nC\u00e2t despre legume, morcovul se taie \u00een form\u0103 de frunze de ar\u021bar, iar ciupercile shiitake se cresteaz\u0103 \u00een cruce. Prazul japonez (naganegi) este mai dulce dec\u00e2t cel european. Seri, o plant\u0103 aromatic\u0103 japonez\u0103 proasp\u0103t\u0103, asem\u0103n\u0103toare p\u0103trunjelului, se adaug\u0103 la sf\u00e2r\u0219it \u0219i poate fi \u00eenlocuit\u0103 foarte bine cu n\u0103sturel.\n\n\n\nUn alt nabe cu sup\u0103 limpede, de data aceasta cu pui : mizutaki\n\n\n\nDaikonul ras define\u0219te acest preparat. Se adaug\u0103 \u00een oal\u0103 \u00eempreun\u0103 cu tofu, pe\u0219tele \u0219i stridiile \u0219i se \u00eenc\u0103lze\u0219te doar pu\u021bin, pentru a-\u0219i p\u0103stra textura \u0219i dulcea\u021ba. La mas\u0103, fiecare \u00ee\u0219i asezoneaz\u0103 por\u021bia cu yuzu kosho, shichimi togarashi \u0219i coaj\u0103 de yuzu.\n\n\n\nSfaturi de preparare pentru un mizore nabe reu\u0219it\n\n\n\nP\u0103streaz\u0103 supa deschis\u0103 la culoare\u00a0: sosul de soia deschis la culoare o asezoneaz\u0103 f\u0103r\u0103 s\u0103 o coloreze, iar un dashi de cas\u0103 ofer\u0103 gustul cel mai curat, de\u0219i \u0219i un dashi instant te poate scoate din \u00eencurc\u0103tur\u0103. \n\n\n\nAdaug\u0103 daikonul ras chiar la sf\u00e2r\u0219it \u0219i opre\u0219te focul c\u00e2nd supa \u00eencepe din nou s\u0103 fiarb\u0103. Pentru shime, completeaz\u0103 supa cu pu\u021bin dashi dac\u0103 a sc\u0103zut prea mult \u0219i potrive\u0219te gustul cu pu\u021bin sos de soia deschis la culoare \u0219i mirin \u00eenainte de a ad\u0103uga t\u0103i\u021beii udon.\n\n\n\n\n\n\tMizore nabe autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDashi (sup\u0103 de kombu \u0219i bonit\u0103)1 L ap\u01034 buc\u0103\u021bi de kombu (de 5 cm pe 5 cm)20 g fulgi de bonit\u0103 (uscat\u0103 (katsuobushi))Sup\u0103 pentru nabe500 ml dashi (supa de kombu \u0219i bonit\u0103 de mai sus)1 lingur\u0103 de sake1 lingur\u0103 de mirin0.5 linguri\u021b\u0103 de sare2 linguri de sos de soia (deschis la culoare)Pe\u0219te \u0219i fructe de mare4 stridii mari1 file de somon (nes\u0103rat)1 file de cod (nes\u0103rat)sare (pentru pe\u0219te \u0219i stridii)1 bucat\u0103 de ghimbiramidon de cartofi ((katakuriko), pentru pane)ulei pentru pr\u0103jitLegume \u0219i t\u0103i\u021bei5 rondele de morcov (de 3 mm grosime)1 praz (japonez (naganegi))3 ciuperci shiitake (proaspete)50 g shimeji60 g seri ((p\u0103trunjel japonez), sau n\u0103sturel)300 g daikon (ras)150 g tofu (m\u0103t\u0103sos, adic\u0103 0.5 bloc)2 mochi ((turti\u021be de orez, kirimochi))1 pachet de udon (congela\u021bi sau prefier\u021bi)Condimenteyuzu kosho1 yuzu (doar coaja)shichimi togarashi\t\n\t\n\t\tDashiLas\u0103 kombu la \u00eenmuiat \u00een ap\u0103 aproximativ 30 de minute.Adaug\u0103 fulgii de bonit\u0103 \u00een crati\u021ba cu sup\u0103 de kombu.\u00cenc\u0103lze\u0219te la foc mediu.C\u00e2nd \u00eencepe s\u0103 fiarb\u0103, \u00eendep\u0103rteaz\u0103 spuma.Redu focul \u0219i las\u0103 la infuzat 5 minute.Opre\u0219te focul \u0219i strecoar\u0103 printr-o sit\u0103 c\u0103ptu\u0219it\u0103 cu h\u00e2rtie absorbant\u0103.Preseaz\u0103 bine fulgii de bonit\u0103 pentru a ob\u021bine un dashi cu gust intens.Preg\u0103tireTaie morcovul \u00een 5 rondele de 3 mm, apoi decupeaz\u0103-le \u00een form\u0103 de frunz\u0103 de ar\u021bar.Taie prazul \u00een 6 buc\u0103\u021bi de 4 cm, apoi restul \u00een felii oblice de 7 p\u00e2n\u0103 la 8 mm. P\u0103streaz\u0103 prazul t\u0103iat oblic pentru udon.\u00cendep\u0103rteaz\u0103 picioru\u0219ele ciupercilor shiitake \u0219i cresteaz\u0103 p\u0103l\u0103riile \u00een cruce.Taie baza ciupercilor shimeji \u0219i separ\u0103-le \u00een buche\u021bele.Taie seri \u00een buc\u0103\u021bi de 7 cm.Taie tofu m\u0103t\u0103sos \u00een 4.Taie buc\u0103\u021bile de mochi \u00een jum\u0103tate.Cur\u0103\u021b\u0103 yuzu de coaj\u0103 \u00een strat sub\u021bire, \u00eendep\u0103rteaz\u0103 partea alb\u0103, taie coaja \u00een f\u00e2\u0219ii sub\u021biri, apoi toac-o.Rade daikonul.Presar\u0103 peste stridii aproximativ 1 linguri\u021b\u0103 de sare, apoi amestec\u0103-le delicat \u0219i rapid.Cl\u0103te\u0219te-le sub jet de ap\u0103 \u0219i las\u0103-le la scurs \u00eentr-o strecur\u0103toare.Scufund\u0103 strecur\u0103toarea \u00een ap\u0103 clocotit\u0103 \u0219i amestec\u0103 u\u0219or stridiile cu be\u021bi\u0219oarele.Dup\u0103 aproximativ 10 secunde, c\u00e2nd se umfl\u0103, scoate-le imediat.S\u0103reaz\u0103 somonul \u0219i codul pe ambele p\u0103r\u021bi, apas\u0103 u\u0219or, las\u0103-le s\u0103 stea 20 de minute, p\u00e2n\u0103 c\u00e2nd suprafa\u021ba devine umed\u0103.Cl\u0103te\u0219te cu ap\u0103 din abunden\u021b\u0103 pentru a \u00eendep\u0103rta mirosul, apoi usuc\u0103 bine cu h\u00e2rtie absorbant\u0103.Taie somonul oblic \u00een 4 buc\u0103\u021bi, procedeaz\u0103 la fel cu codul.Rade ghimbirul \u0219i strope\u0219te pe\u0219tele cu sucul lui, astfel \u00eenc\u00e2t s\u0103 \u00eel acoperi pe toate p\u0103r\u021bile.Pr\u0103jireToarn\u0103 \u00een tigaie un strat de ulei de aproximativ 1 cm \u0219i \u00eenc\u0103lze\u0219te-l la 170\u00b0C.Pr\u0103je\u0219te buc\u0103\u021bile de mochi, \u00eentorc\u00e2ndu-le, p\u00e2n\u0103 se rumenesc pe toate p\u0103r\u021bile.C\u00e2nd se umfl\u0103 u\u0219or, scoate-le la scurs.D\u0103 somonul prin amidon de cartofi \u0219i scutur\u0103-l u\u0219or pentru a \u00eendep\u0103rta surplusul.Pr\u0103je\u0219te-l la 170\u00b0C, \u00eentoarce-l, apoi scoate-l la scurs pe h\u00e2rtie absorbant\u0103 c\u00e2nd este rumenit.Pr\u0103je\u0219te la fel codul dat prin amidon, \u00eentoarce-l, apoi scoate-l la scurs.NabeToarn\u0103 dashi \u00eentr-un donabe (oal\u0103 de lut) \u0219i \u00eenc\u0103lze\u0219te.C\u00e2nd \u00eencepe s\u0103 fiarb\u0103, adaug\u0103 sake, mirin, sarea \u0219i sosul de soia deschis la culoare, apoi amestec\u0103.Adaug\u0103 morcovul, buc\u0103\u021bile de praz, ciupercile shiitake \u0219i shimeji.Las\u0103 s\u0103 fiarb\u0103 1 p\u00e2n\u0103 la 2 minute.Adaug\u0103 daikonul ras, tofu, somonul \u0219i codul pr\u0103ji\u021bi, mochi \u0219i stridiile.C\u00e2nd \u00eencepe din nou s\u0103 fiarb\u0103, \u00eendep\u0103rteaz\u0103 spuma.La final, adaug\u0103 seri.Nu fierbe prea mult daikonul ras, care \u00ee\u0219i pierde repede calit\u0103\u021bile la c\u0103ldur\u0103.Serve\u0219te \u00een boluri individuale.La final (udon)Adaug\u0103 t\u0103i\u021beii udon \u00een supa r\u0103mas\u0103.Completeaz\u0103 cu pu\u021bin dashi dac\u0103 supa a sc\u0103zut prea mult.Potrive\u0219te gustul cu pu\u021bin sos de soia deschis la culoare \u0219i mirin.Adaug\u0103 prazul t\u0103iat oblic, pus deoparte, \u0219i desprinde t\u0103i\u021beii cu be\u021bi\u0219oarele.Serve\u0219te cu condimentele: yuzu kosho, shichimi \u0219i coaj\u0103 de yuzu.\t\n\t\n\t\t\"Mizore\" \u00eenseamn\u0103 z\u0103pad\u0103 topit\u0103 \u00een japonez\u0103: daikonul ras, care se tope\u0219te \u00een sup\u0103, aminte\u0219te de z\u0103pad\u0103, de unde \u0219i numele preparatului.\nDaikonul ras \u00ee\u0219i pierde repede nutrien\u021bii la fierbere. Adaug\u0103-l chiar la final \u0219i \u00eenc\u0103lze\u0219te-l doar pentru scurt timp.\nDac\u0103 nu ai kombu \u0219i bonit\u0103, po\u021bi folosi dashi instant.\n\t\n\t\n\t\tPlat principalJaponaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191752","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=191752"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/191752\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/191668"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=191752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=191752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=191752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}