{"id":1750,"date":"2026-10-24T08:54:58","date_gmt":"2026-10-24T07:54:58","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1750"},"modified":"2026-10-24T08:54:58","modified_gmt":"2026-10-24T07:54:58","slug":"nikujaga-%e8%82%89%e3%81%98%e3%82%83%e3%81%8c-hovezi-dusene-maso-s-bramborami","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1750","title":{"rendered":"Nikujaga \u2013 \u8089\u3058\u3083\u304c – Hov\u011bz\u00ed du\u0161en\u00e9 maso s bramborami"},"content":{"rendered":"\n
\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Nikujaga je dom\u00e1c\u00ed du\u0161en\u00e9 j\u00eddlo z brambor, masa a cibule ve sladko-slan\u00e9 \u0161\u0165\u00e1v\u011b z dashi, s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu, sake a cukru. Nen\u00ed to gul\u00e1\u0161 v \u010desk\u00e9m smyslu, sp\u00ed\u0161 leh\u010d\u00ed du\u0161en\u00e9 j\u00eddlo s v\u00fdraznou, ale ne hustou \u0161\u0165\u00e1vou. Nejlep\u0161\u00ed je, kdy\u017e se po uva\u0159en\u00ed nech\u00e1 chv\u00edli st\u00e1t \u2013 brambory a shirataki do sebe nat\u00e1hnou chu\u0165 v\u00fdvaru.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Po\u010det porc\u00ed:<\/strong> 4<\/p>\n\n\n\n

<\/p>\n\n\n\n

Dashi v\u00fdvar<\/h2>\n\n\n\n

Tento v\u00fdvar si m\u016f\u017eete p\u0159ipravit p\u0159edem a v receptu pak pou\u017e\u00edt hotov\u00fdch 500 ml dashi v\u00fdvaru<\/strong>.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Suroviny na dashi<\/h3>\n\n\n\n
    \n
  • 500 ml vody<\/li>\n\n\n\n
  • 1 kus kombu, asi 8 \u00d7 8 a\u017e 10 \u00d7 10 cm<\/li>\n\n\n\n
  • 1 l\u017ei\u010dka dashi no moto \/ hondashi<\/li>\n<\/ul>\n\n\n\n

    <\/p>\n\n\n\n

    Postup p\u0159\u00edpravy dashi<\/h3>\n\n\n\n
      \n
    1. Kombu ot\u0159ete vlhk\u00fdm had\u0159\u00edkem, ale neum\u00fdvejte ho pod tekouc\u00ed vodou.<\/li>\n\n\n\n
    2. Vlo\u017ete kombu do studen\u00e9 vody a pomalu zah\u0159\u00edvejte asi 10\u201315 minut.<\/li>\n\n\n\n
    3. T\u011bsn\u011b p\u0159ed varem, zhruba p\u0159i 80\u201390 \u00b0C, kombu vyndejte. Nenech\u00e1vejte ho prudce va\u0159it, v\u00fdvar by mohl b\u00fdt naho\u0159kl\u00fd nebo slizk\u00fd.<\/li>\n\n\n\n
    4. P\u0159idejte dashi no moto \/ hondashi a dob\u0159e prom\u00edchejte.<\/li>\n\n\n\n
    5. Hotov\u00fd dashi v\u00fdvar pou\u017eijte do receptu, nebo ho nechte vychladnout a uchovejte v lednici.<\/li>\n<\/ol>\n\n\n\n

      <\/p>\n\n\n\n

      Suroviny na nikujaga<\/h2>\n\n\n\n
        \n
      • 300 g hov\u011bz\u00edho masa na velmi tenk\u00e9 pl\u00e1tky<\/li>\n\n\n\n
      • 700 g brambor<\/li>\n\n\n\n
      • 250 g cibule<\/li>\n\n\n\n
      • 150 g mrkve<\/li>\n\n\n\n
      • 200 g shirataki \/ konjakov\u00fdch nudl\u00ed<\/li>\n\n\n\n
      • 1 l\u017e\u00edce neutr\u00e1ln\u00edho oleje<\/li>\n\n\n\n
      • 500 ml p\u0159ipraven\u00e9ho dashi v\u00fdvaru<\/li>\n\n\n\n
      • 4 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky<\/li>\n\n\n\n
      • 4 l\u017e\u00edce mirinu<\/li>\n\n\n\n
      • 2 l\u017e\u00edce sake<\/li>\n\n\n\n
      • 1 l\u017e\u00edce cukru<\/li>\n\n\n\n
      • 50 g cukrov\u00e9ho hr\u00e1\u0161ku nebo zelen\u00fdch fazolek, voliteln\u011b<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n\n\n\n

        Postup<\/h2>\n\n\n\n
          \n
        1. Shirataki slijte, dob\u0159e propl\u00e1chn\u011bte a kr\u00e1tce pova\u0159te asi 1 minutu. Potom je sce\u010fte a p\u0159ekr\u00e1jejte na krat\u0161\u00ed kusy.<\/li>\n\n\n\n
        2. Brambory oloupejte a nakr\u00e1jejte na v\u011bt\u0161\u00ed sousta. Dejte je na 5\u201310 minut do studen\u00e9 vody, potom je slijte. Cibuli nakr\u00e1jejte na kl\u00ednky, mrkev na \u0161ikm\u00e9 v\u011bt\u0161\u00ed kousky a hov\u011bz\u00ed maso na men\u0161\u00ed pl\u00e1tky vhodn\u00e9 k j\u00eddlu.<\/li>\n\n\n\n
        3. Pokud pou\u017e\u00edv\u00e1te cukrov\u00fd hr\u00e1\u0161ek nebo zelen\u00e9 fazolky, kr\u00e1tce je pova\u0159te v osolen\u00e9 vod\u011b, prudce zchla\u010fte a nechte stranou. Do pokrmu se p\u0159id\u00e1vaj\u00ed a\u017e na konci, aby z\u016fstaly zelen\u00e9.<\/li>\n\n\n\n
        4. Ve \u0161ir\u0161\u00edm hrnci rozeh\u0159ejte olej. P\u0159idejte cibuli a kr\u00e1tce ji restujte, a\u017e se obal\u00ed tukem a za\u010dne von\u011bt.<\/li>\n\n\n\n
        5. P\u0159idejte hov\u011bz\u00ed maso a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed ho kr\u00e1tce orestujte, jen dokud nezm\u011bn\u00ed barvu.<\/li>\n\n\n\n
        6. P\u0159idejte brambory, mrkev a shirataki. V\u0161e kr\u00e1tce prom\u00edchejte, aby se suroviny obalily tukem a \u0161\u0165\u00e1vou z masa.<\/li>\n\n\n\n
        7. Zalijte p\u0159ipraven\u00fdm dashi v\u00fdvarem. Tekutina nemus\u00ed v\u0161echno \u00fapln\u011b potopit, ale m\u011bla by sahat zhruba do v\u011bt\u0161iny v\u00fd\u0161ky surovin. P\u0159ive\u010fte k varu a seberte p\u011bnu.<\/li>\n\n\n\n
        8. P\u0159idejte cukr, sake, s\u00f3jovou om\u00e1\u010dku a mirin. Prom\u00edchejte jen opatrn\u011b, aby se brambory neza\u010daly l\u00e1mat.<\/li>\n\n\n\n
        9. P\u0159ikryjte otoshibutou, tedy vnit\u0159n\u00ed pokli\u010dkou polo\u017eenou p\u0159\u00edmo na suroviny. Pokud ji nem\u00e1te, pou\u017eijte kole\u010dko z pe\u010dic\u00edho pap\u00edru nebo alobalu. Hrnec \u010d\u00e1ste\u010dn\u011b p\u0159iklopte a duste zvolna 15\u201320 minut, dokud nejsou brambory m\u011bkk\u00e9.<\/li>\n\n\n\n
        10. Hrnec odstavte a nechte nikujaga 20\u201330 minut st\u00e1t. B\u011bhem chladnut\u00ed se chu\u0165 l\u00e9pe vs\u00e1kne do brambor i shirataki.<\/li>\n\n\n\n
        11. P\u0159ed pod\u00e1v\u00e1n\u00edm j\u00eddlo znovu jemn\u011b proh\u0159ejte. Nakonec p\u0159idejte cukrov\u00fd hr\u00e1\u0161ek nebo zelen\u00e9 fazolky, pokud je pou\u017e\u00edv\u00e1te.<\/li>\n<\/ol>\n\n\n\n

          <\/p>\n\n\n\n

          Pozn\u00e1mky<\/h2>\n\n\n\n

          P\u016fvod:<\/strong> Nikujaga je dom\u00e1c\u00ed japonsk\u00e9 j\u00eddlo. N\u00e1zev \u8089\u3058\u3083\u304c vznikl ze slov niku<\/em> = maso a jaga<\/em> = zkr\u00e1cen\u011b jagaimo<\/em>, tedy brambory. V Japonsku existuj\u00ed r\u016fzn\u00e9 dom\u00e1c\u00ed varianty; na z\u00e1pad\u011b Japonska se \u010dast\u011bji pou\u017e\u00edv\u00e1 hov\u011bz\u00ed, na v\u00fdchod\u011b i vep\u0159ov\u00e9.<\/p>\n\n\n\n

          Nikujaga nem\u00e1 b\u00fdt hust\u00e9 jako \u010desk\u00fd gul\u00e1\u0161. M\u00e1 z\u016fstat trochu \u0161\u0165\u00e1vy, ale nem\u00e1 v n\u00ed plavat jako pol\u00e9vka. Pokud je \u0161\u0165\u00e1vy moc, na konci ji kr\u00e1tce pova\u0159te bez pokli\u010dky.<\/p>\n\n\n\n

          Shirataki nejsou b\u011b\u017en\u00e9 nudle z mouky nebo \u0161krobu. Jsou to konjakov\u00e9 nudle, kter\u00e9 maj\u00ed velmi jemnou chu\u0165 a v pokrmu hlavn\u011b nasaj\u00ed v\u00fdvar. Proto nen\u00ed neobvykl\u00e9 pod\u00e1vat nikujaga i s r\u00fd\u017e\u00ed, i kdy\u017e obsahuje brambory a shirataki.<\/p>\n\n\n\n

          Hov\u011bz\u00ed maso mus\u00ed b\u00fdt opravdu tenk\u00e9. Pokud nese\u017eenete hotov\u00e9 pl\u00e1tky na sukiyaki nebo shabu-shabu, dejte maso na chv\u00edli do mraz\u00e1ku a potom ho nakr\u00e1jejte co nejten\u010deji ostr\u00fdm no\u017eem.<\/p>\n\n\n\n

          Pokud pou\u017e\u00edv\u00e1te jen instantn\u00ed dashi bez kombu, p\u0159ipravte 500 ml v\u00fdvaru podle d\u00e1vkov\u00e1n\u00ed na obalu. Nen\u00ed pot\u0159eba d\u00e1vat zvl\u00e1\u0161\u0165 kombu i instantn\u00ed dashi ve v\u011bt\u0161\u00edm mno\u017estv\u00ed, aby v\u00fdvar nebyl zbyte\u010dn\u011b siln\u00fd nebo slan\u00fd.<\/p>\n\n\n\n

          <\/p>\n\n\n\n

          Pod\u00e1vejte:<\/strong> samotn\u00e9 jako leh\u010d\u00ed du\u0161en\u00e9 j\u00eddlo, nebo po japonsk\u00e9m zp\u016fsobu s miskou va\u0159en\u00e9 r\u00fd\u017ee a p\u0159\u00edpadn\u011b s miso pol\u00e9vkou.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Nikujaga je dom\u00e1c\u00ed du\u0161en\u00e9 j\u00eddlo z brambor, masa a cibule ve sladko-slan\u00e9 \u0161\u0165\u00e1v\u011b z dashi, s\u00f3jov\u00e9 om\u00e1\u010dky, mirinu, sake a cukru. Nen\u00ed to gul\u00e1\u0161 v \u010desk\u00e9m smyslu, sp\u00ed\u0161 leh\u010d\u00ed du\u0161en\u00e9 j\u00eddlo s v\u00fdraznou, ale ne hustou \u0161\u0165\u00e1vou. Nejlep\u0161\u00ed je, kdy\u017e se po uva\u0159en\u00ed nech\u00e1 chv\u00edli st\u00e1t \u2013 brambory a shirataki do sebe nat\u00e1hnou chu\u0165 v\u00fdvaru. […]<\/p>\n","protected":false},"author":1,"featured_media":1751,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[22,31],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1750"}],"version-history":[{"count":1,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1750\/revisions"}],"predecessor-version":[{"id":1752,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1750\/revisions\/1752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1751"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}