{"id":388,"date":"2025-04-23T06:28:18","date_gmt":"2025-04-23T06:28:18","guid":{"rendered":"https:\/\/sefovirtuve.lt\/?p=388"},"modified":"2025-04-23T06:28:18","modified_gmt":"2025-04-23T06:28:18","slug":"miso-kepto-menkes-receptas-japonu-virtuve-101","status":"publish","type":"post","link":"https:\/\/sefovirtuve.lt\/?p=388","title":{"rendered":"Miso kepto menk\u0117s receptas &#8211; japon\u0173 virtuv\u0117 101"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Miso groteli\u0173 kepta menk\u0117 (\u9c48\u306e\u5473\u564c\u713c\u304d) gaminama marinuojant menk\u0117s fil\u0117 \u012f miso pagrindu pagamint\u0105 pada\u017e\u0105 ir kepant juos keptuv\u0117je. Fermentuota miso pasta padeda \u0161velninti \u017euv\u012f, tuo pa\u010diu pridedant puik\u0173 sald\u017ei\u0173 ir pikanti\u0161k\u0173 skoni\u0173 pusiausvyr\u0105. Jei ryte prad\u0117site marinuoti, \u017euvys bus tobulai pagardintos ir paruo\u0161tos gaminti maist\u0105. Tai sveikas ir skanus pagrindinis patiekalas, puikiai tinkantis u\u017eimtoms savait\u0117s naktims.<\/p>\n<p><span id=\"more-18063\"\/><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Turinys:<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/sefovirtuve.lt\/?p=388\/#Kas_yra_Misozuke\" >Kas yra Misozuke?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/sefovirtuve.lt\/?p=388\/#Kaip_skonis_yra_Miso_keptas_menkes_skonis\" >Kaip skonis yra Miso keptas menk\u0117s skonis?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/sefovirtuve.lt\/?p=388\/#Miso_kepto_menkes_patarimai_ir_pakeitimai\" >Miso kepto menk\u0117s patarimai ir pakeitimai<\/a><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/sefovirtuve.lt\/?p=388\/#Miso_misinys\" >Miso mi\u0161inys<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kas_yra_Misozuke\"><\/span>Kas yra Misozuke?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><em>Misozuke<\/em>-LITERELI\u0161kai \u201eMiso Marinade\u201c japon\u0173 kalba-yra tradicin\u0117 ir laiko patikrinta maisto gaminimo technika, kuri vis dar naudojama \u0161iuolaikin\u0117se japon\u0173 virtuv\u0117se. Tai paprastas, ta\u010diau galingas metodas: \u017euvies ar m\u0117sos marinavimas miso pagrindu pagamintu pada\u017eu, siekiant pagerinti skon\u012f, \u0161velnum\u0105 ir tinkamum\u0105.<\/p>\n<p>\u201eMisozuke\u201c buvo naudojamas kartoms Japonijoje, i\u0161 prad\u017ei\u0173 kaip b\u016bdas i\u0161saugoti ingredientus prie\u0161 \u0161aldym\u0105. D\u0117l druskos kiekio Miso, marinatas sul\u0117tina bakterij\u0173 augim\u0105 ir padeda ilgiau i\u0161laikyti \u017euv\u012f \u0161vie\u017ei\u0105. Be i\u0161saugojimo, \u201eMisozuke\u201c atne\u0161a k\u0105 nors ypatingo ant stalo: jis nubr\u0117\u017eia dr\u0117gm\u0117s pertekli\u0173, koncentruoja Umami ir prideda sodr\u0173, pikanti\u0161k\u0105 aromat\u0105 &#8211; visa tai su\u0161velnina bet kokius nepageidaujamus \u017euvies kvapus. Dar viena premija? Tai padeda u\u017efiksuoti svarbias maistines med\u017eiagas, tokias kaip omega-3 riebal\u0173 r\u016bg\u0161tis, kurios marinavimo proceso metu i\u0161lieka nepa\u017eeisti.<\/p>\n<p>\u0160iomis dienomis mums gali nereik\u0117ti marinuoti, kad b\u016bt\u0173 galima i\u0161saugoti, ta\u010diau \u201eMisozuke\u201c vis tiek \u0161vie\u010dia kaip b\u016bdas padaryti ingredient\u0173 skon\u012f nuostab\u0173 &#8211; ir trunka tik \u0161iek tiek ilgiau savo \u0161aldytuve. Tai skoningas, laiko taupantis triukas, gra\u017eiai veikiantis \u012ftemptomis darbo dienomis.<\/p>\n<p>Vienas geriausi\u0173 dalyk\u0173, susijusi\u0173 su \u201eMisozuke\u201c, yra tai, koks jis universalus. Jis veikia su daugybe r\u016b\u0161i\u0173 \u017euv\u0173-galvokite apie sezoninius m\u0117gstamiausius tokius favoritus kaip geltona spalva ar \u017eirg\u0173 skumbr\u0117, arba kaip \u201eSoaples\u201c, pavyzd\u017eiui, skumbr\u0117s, la\u0161i\u0161a ar menk\u0117. Galite lengvai pakeisti dalykus, atsi\u017evelgiant \u012f tai, kas yra sezono metu ar tai, k\u0105 turite po ranka.<\/p>\n<p>Tai ne tik \u017euvys, bet ir tokios m\u0117sos, kaip vi\u0161tiena, kiauliena ir jautiena, taip pat nuostabiai nune\u0161a \u012f miso marinat\u0105. Jis si\u016blo m\u0117s\u0105, daro j\u0105 sulting\u0105 ir prideda skan\u0173 pikanti\u0161k\u0105 sald\u0173 skon\u012f, kuris puikiai tinka kepti ant groteli\u0173-ar keptuv\u0117je ar per atvir\u0105 liepsn\u0105.<\/p>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><\/figure>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"18431\" src=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-1024x576.jpg\" alt=\"\" class=\"wp-image-18431\" srcset=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-1024x576.jpg 1024w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-300x169.jpg 300w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-768x432.jpg 768w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-1536x864.jpg 1536w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-480x270.jpg 480w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-175x98.jpg 175w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-450x253.jpg 450w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1-1170x658.jpg 1170w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-1.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<\/figure>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kaip_skonis_yra_Miso_keptas_menkes_skonis\"><\/span>Kaip skonis yra Miso keptas menk\u0117s skonis?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Marinas Miso pagrindu pagaminto pada\u017eo marinuojantis \u0161velnaus skonio menk\u0119 paver\u010dia j\u012f ka\u017ekuo tikrai ypatingu. Rezultatas yra dr\u0117gna, \u0161velni tekst\u016bra &#8211; net su \u017euvimis, kurios kitaip gali i\u0161d\u017ei\u016bti virimo metu. Marinadas, paprastai pagamintas i\u0161 miso pastos, sojos pada\u017eo, sake, mirin ir cukraus, pagerina nat\u016bral\u0173 \u017euvies skon\u012f, pridedant gra\u017eiai subalansuot\u0105 sald\u0173 ir pikanti\u0161k\u0105 skon\u012f.<\/p>\n<p>Nors marinavimo procesas padeda i\u0161laikyti sulting\u0105 \u017euv\u012f, ji taip pat nubr\u0117\u017eia dr\u0117gm\u0117s pertekli\u0173, o tai sutelkia nat\u016bral\u0173 menk\u0117s Umami. Skonis yra turtingas ir labai patenkintas-kitaip skiriasi nuo \u0161varaus druskos kept\u0173 \u017euv\u0173 paprastumo. <\/p>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Miso_kepto_menkes_patarimai_ir_pakeitimai\"><\/span>Miso kepto menk\u0117s patarimai ir pakeitimai<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul class=\"wp-block-list\">\n<li>\u201eMiso Marinade\u201c yra saldikli\u0173, toki\u0173 kaip cukrus ir mirinas, kurie kepant gali greitai degti. Nor\u0117dami to i\u0161vengti, prie\u0161 kepdami b\u016btinai \u0161velniai nuvalykite bet kok\u012f marinato pertekli\u0173 i\u0161 \u017euvies. Virkite ant vidutin\u0117s ir silpnos ugnies ir atid\u017eiai steb\u0117kite, kad \u012fsitikintum\u0117te, jog jis per daug paruduos. Kepimo keptuv\u0117s pamu\u0161alas su aliuminio folijos lapu taip pat gali pad\u0117ti suma\u017einti deginim\u0105 ir palengvinti valym\u0105.<\/li>\n<li>COD yra klasikinis ir skanus pasirinkimas miso marinuoti, ta\u010diau tai n\u0117ra vienintelis pasirinkimas. Jei esate baltos \u017euvies gerb\u0117jas, j\u016bros e\u0161eriai ar tilapijos yra puik\u016bs pakaitalai &#8211; jie abu gra\u017eiai sugeria miso skonius ir virkite iki \u0161velnaus apdailos.<\/li>\n<li>\u0160iame recepte naudojamas \u201eWhite Miso\u201c (\u201eShiro Miso\u201c), kuris yra \u0161velnus ir \u0161iek tiek saldus. Konkretus baltojo miso tipas, vadinamas <strong>Saikyo Miso<\/strong> Idealiai tinka \u0161iam patiekalui d\u0117l \u0161velnaus saldumo ir sklandaus skonio, ta\u010diau j\u012f gali b\u016bti sunku rasti u\u017e Japonijos rib\u0173. Ta\u010diau <em>awase miso<\/em>&#8211; Raudonos ir baltos Miso mi\u0161inys &#8211; taip pat yra puikus pasirinkimas. Jei jau turite \u201eAwase Miso\u201c po ranka, nedvejodami naudokite. Tiesiog atminkite, kad jis yra \u0161iek tiek s\u016brus, tod\u0117l galb\u016bt nor\u0117site sureguliuoti prid\u0117dami \u0161iek tiek daugiau cukraus ar mirin, kad b\u016bt\u0173 galima subalansuoti skon\u012f.<\/li>\n<li>Geriausia naudoti nelipni\u0105 keptuv\u0119, kad \u017euvis nesiki\u0161t\u0173. Prie\u0161 kepdami keptuv\u0117s pavir\u0161i\u0173 u\u017etepkite nedidel\u012f kiek\u012f aliejaus. Kaip alternatyva, galite susmulkinti ir i\u0161lyginti aliuminio folijos lap\u0105, \u012fd\u0117ti j\u012f \u012f keptuv\u0119 ir virti \u017euv\u012f ant vir\u0161aus &#8211; tai taip pat padeda i\u0161vengti prilipimo.<\/li>\n<\/ul>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"18434\" src=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-1024x576.jpg\" alt=\"\" class=\"wp-image-18434\" srcset=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-1024x576.jpg 1024w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-300x169.jpg 300w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-768x432.jpg 768w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-1536x864.jpg 1536w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-480x270.jpg 480w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-175x98.jpg 175w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-450x253.jpg 450w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4-1170x658.jpg 1170w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-Fish-4.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"18435\" src=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-1024x576.jpg\" alt=\"\" class=\"wp-image-18435\" srcset=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-1024x576.jpg 1024w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-300x169.jpg 300w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-768x432.jpg 768w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-1536x864.jpg 1536w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-480x270.jpg 480w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-175x98.jpg 175w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-450x253.jpg 450w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3-1170x658.jpg 1170w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/Miso-fish-3.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<\/figure>\n<div id=\"wprm-recipe-container-18064\" class=\"wprm-recipe-container\" data-recipe-id=\"18064\" data-servings=\"2\">\n<div class=\"wprm-recipe wprm-recipe-template-cheerup\">\n<div class=\"wprm-recipe-template-ts-container\">\n<div class=\"wprm-ts-top\">\n<div class=\"wprm-ts-img\">\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"800\" height=\"534\" class=\"attachment-800x99999 size-800x99999 lazyload\" alt=\"Miso keptas menk\u0117\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" srcset=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667.jpeg 1280w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-300x200.jpeg 300w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-1024x683.jpeg 1024w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-768x512.jpeg 768w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-175x117.jpeg 175w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-450x300.jpeg 450w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-1170x781.jpeg 1170w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-263x175.jpeg 263w\" src=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667.jpeg\"\/><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<p><span style=\"display: block;\">Konkurso menk\u0117s fil\u0117, marinuota balta miso pasta, tada kepama, kol puikiai kepama karamelizacija.<\/span><\/p>\n<div class=\"wprm-ts-equipment-ingredients\">\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-18064-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"18064\" data-servings=\"2\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">fil\u0117<\/span> <span class=\"wprm-recipe-ingredient-name\">menk\u0117<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">TSP<\/span> <span class=\"wprm-recipe-ingredient-name\">druska<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">TSP<\/span> <span class=\"wprm-recipe-ingredient-name\">aliejus<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-normal\"><span class=\"ez-toc-section\" id=\"Miso_misinys\"><\/span>Miso mi\u0161inys<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span> <span class=\"wprm-recipe-ingredient-unit\">Kasas<\/span> <span class=\"wprm-recipe-ingredient-name\">Balta miso pasta<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">()<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">Kasas<\/span> <span class=\"wprm-recipe-ingredient-name\">Sake<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">Kasas<\/span> <span class=\"wprm-recipe-ingredient-name\">MIRIN<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span> <span class=\"wprm-recipe-ingredient-unit\">Kasas<\/span> <span class=\"wprm-recipe-ingredient-name\">cukrus<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<div class=\"wprm-ts-instructions\">\n<div class=\"wprm-recipe-instructions-container wprm-recipe-18064-instructions-container wprm-block-text-normal\" data-recipe=\"18064\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-18064-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p><span style=\"display: block;\">Pabarstykite drusk\u0105 per vis\u0105 \u017euv\u012f. Apvyniokite popieriniais rank\u0161luos\u010diais ir valand\u0105 leiskite jam pails\u0117ti \u0161aldytuve. Pa\u0161alinkite kuo daugiau dr\u0117gm\u0117s.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-18064-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p><span style=\"display: block;\">\u012e duben\u012f sumai\u0161ykite miso mi\u0161inio ingredientus. Atid\u0117ti.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-18064-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p><span style=\"display: block;\">Fil\u0117 padenkite MISO mi\u0161iniu. U\u017edenkite plastikine pl\u0117vele ir leiskite marinuoti 4\u20135 valandas. Tada visi\u0161kai nuimkite MISO mi\u0161in\u012f, kad virimo metu likusi Miso nedega.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-18064-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: none;\">\n<p><span style=\"display: block;\">\u012ekaitinkite keptuv\u0119 ant vidutin\u0117s ir \u017eemos ugnies nedideliu kiekiu aliejaus. \u012e keptuv\u0119 \u012fd\u0117kite \u017euvies fil\u0117 ir virkite 4-5 minutes, tada apverskite ir virkite dar 4-5 minutes, kol paruduos.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"wprm-recipe-video-container-18064\" class=\"wprm-recipe-video-container\">\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=FKPBC8HPZGM\">https:\/\/www.youtube.com\/watch?v=FKPBC8HPZGM<\/a><\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" data-id=\"18436\" src=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-1024x683.jpeg\" alt=\"Miso keptas menk\u0117\" class=\"wp-image-18436\" srcset=\"https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-1024x683.jpeg 1024w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-300x200.jpeg 300w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-768x512.jpeg 768w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-175x117.jpeg 175w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-450x300.jpeg 450w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-1170x781.jpeg 1170w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667-263x175.jpeg 263w, https:\/\/www.japanesecooking101.com\/wp-content\/uploads\/2025\/04\/IMG_8667.jpeg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/figure>\n<\/figure>\n<p><!-- CONTENT END 1 --><\/p><\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.japanesecooking101.com\/miso-grilled-cod-recipe\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Miso groteli\u0173 kepta menk\u0117 (\u9c48\u306e\u5473\u564c\u713c\u304d) gaminama marinuojant menk\u0117s fil\u0117 \u012f miso pagrindu pagamint\u0105 pada\u017e\u0105 ir kepant juos keptuv\u0117je. Fermentuota miso pasta padeda \u0161velninti \u017euv\u012f, tuo pa\u010diu pridedant puik\u0173 sald\u017ei\u0173 ir pikanti\u0161k\u0173 skoni\u0173 pusiausvyr\u0105. Jei ryte prad\u0117site marinuoti, \u017euvys bus tobulai pagardintos ir paruo\u0161tos gaminti maist\u0105. Tai sveikas ir skanus pagrindinis patiekalas, puikiai tinkantis u\u017eimtoms savait\u0117s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":389,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[47],"tags":[53,708,709,55,52,591],"class_list":["post-388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japonijos-virtuve","tag-japonu","tag-kepto","tag-menkes","tag-miso","tag-receptas","tag-virtuve"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=388"}],"version-history":[{"count":0,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/posts\/388\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=\/wp\/v2\/media\/389"}],"wp:attachment":[{"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sefovirtuve.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}