{"id":677,"date":"2023-02-17T04:31:01","date_gmt":"2023-02-17T04:31:01","guid":{"rendered":"https:\/\/lifestylerek.pl\/?p=677"},"modified":"2023-02-17T04:31:01","modified_gmt":"2023-02-17T04:31:01","slug":"ramen-fenomen-zupy","status":"publish","type":"post","link":"https:\/\/lifestylerek.com\/lv\/ramen-zupa-fenomenons\/","title":{"rendered":"Ramen - zupas fenomens"},"content":{"rendered":"

Ramen ir p\u0101r\u0146\u0113mis rietumu pasauli, bet kas ir \u0161is \u0113diens un k\u0101p\u0113c tas ir k\u013cuvis tik popul\u0101rs vis\u0101 pasaul\u0113? Vienk\u0101r\u0161\u0101k sakot, ramen ir jap\u0101\u0146u n\u016bde\u013cu zupa, kas sast\u0101v no bag\u0101t\u012bgi aromatiz\u0113ta buljona, viena no da\u017e\u0101diem n\u016bde\u013cu veidiem un ga\u013cas vai d\u0101rze\u0146u \u0113dieniem, bie\u017ei vien ar v\u0101r\u012btu olu. Jap\u0101n\u0101 ramenu uzskata par \u0101tru \u0113dienu, un daudzi mazi restor\u0101ni un ielu tirgot\u0101ji pied\u0101v\u0101 sildo\u0161u b\u013codu \u0161\u012bs gard\u0101s zupas.<\/p>\n

R\u0101mena buljona veidi<\/h2>\n

Viena no galvenaj\u0101m sast\u0101vda\u013c\u0101m ir buljons, kas veido liel\u0101ko da\u013cu gatav\u0101 \u0113diena. Tom\u0113r ne visi buljoni ir vien\u0101di, \u0161eit ir min\u0113ti popul\u0101r\u0101kie veidi.<\/p>\n

Shio<\/strong>\u00a0(S\u0101ls) - paz\u012bstams k\u0101 Shio Tare, \u0161is buljons bie\u017ei ir viegls vai gai\u0161s, un parasti tiek kombin\u0113ts ar vistas ga\u013cu, ziv\u012bm vai d\u0101rze\u0146iem. \u0160is buljona veids tradicion\u0101li ir visviegl\u0101kais, un to parasti izmanto, ja buljonam ir j\u0101b\u016bt \u0113diena izteiksm\u012bgam arom\u0101tam.<\/p>\n

Shoyu<\/strong>\u00a0(Sojas m\u0113rce) - paz\u012bstams k\u0101 shoyu tare, \u0161is buljons ir sen\u0101kais buljona veids, un parasti tas sast\u0101v no vistas vai d\u0101rze\u0146u buljona un sojas m\u0113rces mais\u012bjuma. \u0160is buljona veids ir \u013coti popul\u0101rs Jap\u0101n\u0101, un to bie\u017ei kombin\u0113 ar vistas ga\u013cu vai j\u016bras velt\u0113m, \u013coti reti - ar c\u016bkga\u013cu. \u0160is buljons bie\u017ei vien ir s\u0101\u013c\u0161 un salds, un tas labi sader ar daudz\u0101m popul\u0101r\u0101m Ramen sast\u0101vda\u013c\u0101m.<\/p>\n

Miso <\/strong>- Tagad miso pastu, kas ir jaun\u0101ks ramenu papildin\u0101jums, bie\u017ei pievieno buljonam, lai tam pie\u0161\u0137irtu izteikti pikantu gar\u0161u. Tas ir \u013coti labi redzams, ja ramen\u0101 ir izmantots miso, jo tas padara buljonu ne caursp\u012bd\u012bgu, bet gan necaursp\u012bd\u012bgu. Ja Shio un Shoyu izmanto, lai papildin\u0101tu un uzlabotu buljona gar\u0161u, miso pastu izmanto, lai rad\u012btu piln\u012bgi atsevi\u0161\u0137u un sare\u017e\u0123\u012btu gar\u0161u.<\/p>\n

Tonkotsu <\/strong>- Tonkotsu ir nedaudz at\u0161\u0137ir\u012bga pieeja ramen buljonam, jo taj\u0101 izmanto shio vai shoyu un buljonu, kas pagatavots no v\u0101ro\u0161iem c\u016bkga\u013cas kauliem. \u0160is buljons bie\u017ei vien ir b\u0101lgans un iev\u0113rojami at\u0161\u0137iras no cit\u0101m iepriek\u0161 min\u0113taj\u0101m \u0161\u0137irn\u0113m. Tonkotsu ir maz\u0101k popul\u0101rs nek\u0101 citi buljoni, ta\u010du Jap\u0101n\u0101 joproj\u0101m tiek uzskat\u012bts par popul\u0101ru ramen \u0113dienu.<\/p>\n

Ramen n\u016bdeles<\/h2>\n

Papildus rakstur\u012bgajam buljonam n\u016bdeles ir \u013coti svar\u012bga ramen sast\u0101vda\u013ca. T\u0101s pie\u0161\u0137ir \u0113dienam gar\u0161u un tekst\u016bru, un t\u0101m ir tikpat svar\u012bga noz\u012bme k\u0101 p\u0101r\u0113j\u0101m sast\u0101vda\u013c\u0101m.<\/p>\n

Ramen n\u016bdeles parasti gatavo ar s\u0101rmainu \u016bdeni (k\u0101lija karbon\u0101ta \u0161\u0137\u012bdumu), kas t\u0101m pie\u0161\u0137ir dzelteno kr\u0101su, kas bie\u017ei vien tiek asoci\u0113ta ar ramen, k\u0101 ar\u012b pal\u012bdz ieg\u016bt labu konsistenci, lai t\u0101s nepazustu buljon\u0101. Ramen n\u016bdeles var b\u016bt da\u017e\u0101du formu un izm\u0113ru, un, lai gan da\u017eos Jap\u0101nas re\u0123ionos tiek pasniegtas taisnas n\u016bdeles, citos tiek pasniegtas vij\u012bgas n\u016bdeles.<\/p>\n

Papildin\u0101jumi<\/h2>\n

Tagad j\u016bs izv\u0113laties buljonu un n\u016bdeles, un v\u0113l viena gardu ramen \u0113dienu sast\u0101vda\u013ca ir piedevas, un \u0161eit ir tikai da\u017eas no popul\u0101r\u0101kaj\u0101m piedev\u0101m, kas regul\u0101ri par\u0101d\u0101s \u0113dienkart\u0113.<\/p>\n

Chashu\u00a0<\/strong>- T\u0101s ir ceptas vai saut\u0113tas c\u016bkga\u013cas \u0161\u0137\u0113les, kas bie\u017ei vien ir saldas.<\/p>\n

Kamaboko<\/strong>\u00a0- T\u0101s ir tvaic\u0113tas zivju k\u016bkas \u0161\u0137\u0113les.<\/p>\n

Tamago<\/strong>\u00a0- Cieti v\u0101r\u012bta, m\u012bksti v\u0101r\u012bta vai bie\u017ei marin\u0113ta ola. Tie ir \u013coti popul\u0101ri gandr\u012bz visu veidu ramen \u0113dienos.<\/p>\n

Nori\u00a0<\/strong>- Nori jeb j\u016bras a\u013c\u0123es ir ierasta ramen piedeva, jo t\u0101s satur daudz bar\u012bbas vielu.<\/p>\n

Menma\u00a0<\/strong>- Tie ir s\u0101l\u012bti vai bie\u017ei raudz\u0113ti bambusa dzinumi.<\/p>\n

Kukur\u016bza - sald\u0101s kukur\u016bzas tekst\u016bru un gar\u0161u bie\u017ei izmanto k\u0101 piedevu.<\/p>\n

Lab\u0101k\u0101 ramen recepte<\/h2>\n

Sast\u0101vda\u013cas:<\/p>\n

1 kg spe\u0137a (ar \u0101du un bez kauliem)<\/p>\n

1 s\u012bpols<\/p>\n

120 g spe\u0137a (liesa)<\/p>\n

1 za\u013c\u0101s zupas sai\u0161\u0137is (aptuveni 700 g)<\/p>\n

2 \u0137iploka daivi\u0146as<\/p>\n

40 g ingvera (svaiga)<\/p>\n

6 \u0161itake s\u0113nes (kalt\u0113tas, apm\u0113ram 15 g)<\/p>\n

6 vistas sp\u0101rni\u0146i (apm\u0113ram 300 g)<\/p>\n

1 gabali\u0146\u0161 kombu j\u016bras a\u013c\u0123u (apm\u0113ram 15 g)<\/p>\n

15 g bonito p\u0101rslu<\/p>\n

125 ml sojas m\u0113rces<\/p>\n

80 ml Mirin (jap\u0101\u0146u r\u012bsu v\u012bns)<\/p>\n

2 \u0113damkarotes r\u012bsu eti\u0137a (vair\u0101k p\u0113c gar\u0161as)<\/p>\n

3 t\u0113jkarotes e\u013c\u013cas (neitr\u0101las)<\/p>\n

360 g ramen n\u016bde\u013cu (4 x 90 g)<\/p>\n

1 bietes daikona kreses (violeta)<\/p>\n

3 zari\u0146i koriandra<\/p>\n

3 Tl Togarashi (gar\u0161vielas)<\/p>\n

 <\/p>\n

    \n
  1. Ramen n\u016bdeles: jap\u0101\u0146u kvie\u0161u n\u016bdeles (nek\u0101das \u0161\u0137\u012bsto\u0161\u0101s n\u016bdeles!) Kombu: kalt\u0113tas br\u016bn\u0101s j\u016bras a\u013c\u0123es, Jap\u0101n\u0101 popul\u0101ra gar\u0161viela Bonito p\u0101rslas: kalt\u0113tas un k\u016bpin\u0101tas bonito (tun\u010da paveids) Visas tr\u012bs sast\u0101vda\u013cas var ieg\u0101d\u0101ties \u0100zijas veikalos.<\/li>\n
  2. Ar asu nazi vai nazi iegrieziet spe\u0137a \u0101du, lai cep\u0161anas laik\u0101 t\u0101 p\u0101r\u0101k nedeform\u0113tos. S\u012bpolu un spe\u0137i sagrieziet uz pus\u0113m. Not\u012briet zupu un sagrieziet vien\u0101da lieluma gabali\u0146os. Sasmalciniet \u0137iplokus un sagrieziet ingveru \u0161\u0137\u0113l\u0113s.<\/li>\n
  3. Liel\u0101 katli\u0146\u0101 samaisiet kop\u0101 spe\u0137i, spe\u0137i, za\u013cumus, \u0137iplokus, ingveru un \u0161itake s\u0113nes. Piepildiet ar 3 litriem auksta \u016bdens. Noskalojiet vistas sp\u0101rnus aukst\u0101 \u016bden\u012b, pievienojiet un l\u0113n\u0101m uzkars\u0113 l\u012bdz v\u0101r\u012b\u0161an\u0101s temperat\u016brai. Atst\u0101jiet buljonu uz 2-2:30 stund\u0101m nost\u0101v\u0113ties nedaudz zem vir\u0161anas punkta, vair\u0101kas reizes atdalot pieaugo\u0161o du\u013c\u0137ain\u012bbu.<\/li>\n
  4. Iz\u0146emiet spe\u0137i no buljona ar \u0161\u0137\u0113l\u0113jamo karoti un ievietojiet cit\u0101 katli\u0146\u0101. Izlejiet buljonu caur \u013coti smalku sietu. L\u012bdz \u0161im br\u012bdim buljonu var pagatavot 1-2 dienas iepriek\u0161.<\/li>\n
  5. Noslaukiet kombu a\u013c\u0123es no ab\u0101m pus\u0113m ar mitru dr\u0101nu. Uzv\u0101riet buljonu ar spe\u0137i, p\u0113c tam samaziniet karstumu.<\/li>\n
  6. Pievienojiet buljonam j\u016bras a\u013c\u0123es un bonito p\u0101rslas un v\u0101riet 30 min\u016btes. Buljonu pagatavo ar sojas m\u0113rci, mir\u012bnu un r\u012bsu eti\u0137i. Ja nepiecie\u0161ams, nobaudiet un papildiniet ar r\u012bsu eti\u0137i.<\/li>\n
  7. Iz\u0146emiet spe\u0137i no buljona ar \u0161\u0137\u0113l\u0113jamo karoti un \u013caujiet atdzist. Iz\u0146emiet kombu, p\u0101rlejiet buljonu caur \u013coti smalku sietu cit\u0101 katl\u0101. Atst\u0101jiet mal\u0101.<\/li>\n
  8. Not\u012briet pavasara s\u012bpolus, p\u0101rgrieziet \u0161\u0137\u0113rs\u0101m uz pus\u0113m un sagrieziet gareniski \u013coti pl\u0101n\u0101s str\u0113mel\u0113s, ielieciet aukst\u0101 \u016bden\u012b. Nomazg\u0101jiet spin\u0101tus un labi nosusiniet. Not\u012briet, nomazg\u0101jiet un sagrieziet 1 cm biez\u0101s \u0161\u0137\u0113l\u012bt\u0113s. Nomizojiet burk\u0101nus, sagrieziet tos nelielos gabali\u0146os. \u0160itake s\u0113nes sagrieziet pl\u0101n\u0101s \u0161\u0137\u0113l\u012bt\u0113s. Not\u012briet cukurzir\u0146us, nomazg\u0101jiet un p\u0101rgrieziet gareniski uz pus\u0113m. Nomazg\u0101jiet kukur\u016bzu, nosusiniet to. Not\u012briet un nomazg\u0101jiet pak choi, sagrieziet to gareniski uz pus\u0113m. V\u0101ra olas verdo\u0161\u0101 \u016bden\u012b 6 min\u016btes, l\u012bdz t\u0101s k\u013c\u016bst m\u012bkstas k\u0101 vasks, notecina, noskalo un nomizo.<\/li>\n
  9. Lieciet pavasara s\u012bpolus galda trauk\u0101 un \u013coti labi nosusiniet. Kukur\u016bzu, burk\u0101nus, cukurzirn\u012b\u0161us, puravus un s\u0113nes vienu p\u0113c otras v\u0101riet verdo\u0161\u0101 s\u0101ls\u016bden\u012b (kukur\u016bzu 3-4 min\u016btes, burk\u0101nus un cukurzirn\u012b\u0161us - pa 1 min\u016btei, puravus un s\u0113nes - pa 30 sekund\u0113m), noskalojiet ar aukstu \u016bdeni un labi nosusiniet.<\/li>\n
  10. Sagrieziet spe\u0137i koduma lieluma gabali\u0146os. Nosusiniet ar virtuves pap\u012bru. Uzkars\u0113 e\u013c\u013cu pann\u0101 un apcep spe\u0137i no ab\u0101m pus\u0113m, l\u012bdz tas k\u013c\u016bst krauk\u0161\u0137\u012bgs. Makaronu v\u0101riet verdo\u0161\u0101 \u016bden\u012b 3 min\u016btes, noteciniet, noskalojiet un nosusiniet. Olu pus\u012btes. Uzkars\u0113 buljonu sp\u0113c\u012bgi, bet neuzv\u0101ra. Nogrieziet \u016bdens kreses no dobes.<\/li>\n
  11. Izk\u0101rtojiet n\u016bdeles, spe\u0137i, d\u0101rze\u0146us un olas b\u013cod\u0101s un p\u0101rlejiet ar karsto buljonu. Pasniedziet p\u0101rkais\u012btu ar kres\u0113m, koriandru un togarashi.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

    Ramen szturmem podbi\u0142 zachodni \u015bwiat, ale czym jest to danie i co sprawi\u0142o, \u017ce jest tak popularne na ca\u0142ym \u015bwiecie? M\u00f3wi\u0105c najpro\u015bciej, ramen to japo\u0144ska zupa z makaronem, b\u0119d\u0105ca po\u0142\u0105czeniem bulionu o bogatym smaku, jednego z r\u00f3\u017cnych rodzaj\u00f3w makaronu i wyboru mi\u0119s lub warzyw, cz\u0119sto z dodatkiem gotowanego jajka. W Japonii ramen jest uwa\u017cany za […]<\/p>\n","protected":false},"author":2,"featured_media":679,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[50],"class_list":["post-677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia","tag-all"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts\/677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/comments?post=677"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts\/677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media\/679"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media?parent=677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/categories?post=677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/tags?post=677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}