{"id":681,"date":"2014-07-09T15:20:45","date_gmt":"2014-07-09T05:20:45","guid":{"rendered":"http:\/\/kokka.info\/?p=681"},"modified":"2014-07-30T17:41:47","modified_gmt":"2014-07-30T07:41:47","slug":"%e5%92%8c%e9%a2%a8%e5%89%8d%e8%8f%9c-japanese-entree","status":"publish","type":"post","link":"https:\/\/kokka.info\/?p=681","title":{"rendered":"\u548c\u98a8\u524d\u83dc Japanese entree"},"content":{"rendered":"<p><strong>\u307b\u3046\u308c\u3093\u8349\/\u6625\u83ca\u306e\u3054\u307e\u548c\u3048<\/strong>\u00a0Spinich\/shungiku sesame salad<br \/>\n* Key point for \u307b\u3046\u308c\u3093\u8349\/\u6625\u83ca is not to add any salt, it would take out the flavor from the leaves. The root is hard, but sweet. Cut into 4 vertically to make it small and easy to get boiled.<br \/>\nBoil briefly for 30 seconds, squeeze water out and cut to small, and add little bit sugar, soy sauce, \u713c\u304d\u3044\u308a\u3054\u307e, \u304b\u3064\u304a is optional.<\/p>\n<p><strong>\u307b\u3046\u308c\u3093\u8349\u304b\u3064\u304a\u91a4\u6cb9<\/strong><br \/>\nBoil, dry, and cut \u307b\u3046\u308c\u3093\u8349 to small, and season with \u304b\u3064\u304a kazuo flake and soy sauce<\/p>\n<p>\u6c34\u8304\u5b50\u3068\u304d\u3085\u3046\u308a\u306e\u9162\u7269<br \/>\n\u6c34\u8304\u5b50 is water eggplant, suppose to be a bit oval, and very watery that could squeeze water out.<br \/>\nCut both to straight half and then thin slices. Soak \u6c34\u8304\u5b50 to water, and squeeze out later.<br \/>\nAdd vinegar 2tbsp, mirin 1tbsp, sesame oil 2tsp, soy sauce 1tsp, roasted and crashed sesame 2tbsp at the end. Measures are rough, double the amount if needed.<\/p>\n<p>Cabbage salad<br \/>\nThere are spring cabbage and usual cabbage(older or winter cabbage), spring ones are very juicy and sweet that can be served as raw, here we are talking about not that raw ones. Steam cabbage to soft and cooked, cut to slices and squeeze out water.<br \/>\nSauce 1: mayonnaise and lemon salt.<br \/>\nSauce 2: miso, vinegar, lots of sugar, roasted and crashed sesame (white sesame is better, more oily and tasty)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u307b\u3046\u308c\u3093\u8349\/\u6625\u83ca\u306e\u3054\u307e\u548c\u3048\u00a0Spinich\/shungiku sesame salad * Key point for \u307b\u3046\u308c\u3093\u8349\/\u6625\u83ca is not to add any salt, it would take out the flavor from the leaves. The root is hard, but sweet. Cut into 4 vertically to make it small and easy to &hellip; <a href=\"https:\/\/kokka.info\/?p=681\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-681","post","type-post","status-publish","format-standard","hentry","category-recipe","category-3"],"_links":{"self":[{"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=681"}],"version-history":[{"count":5,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/681\/revisions"}],"predecessor-version":[{"id":777,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/681\/revisions\/777"}],"wp:attachment":[{"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}