{"id":688,"date":"2014-07-09T15:36:09","date_gmt":"2014-07-09T05:36:09","guid":{"rendered":"http:\/\/kokka.info\/?p=688"},"modified":"2014-07-15T15:30:11","modified_gmt":"2014-07-15T05:30:11","slug":"%e7%85%ae%e7%89%a9-japanese-warm-dishes","status":"publish","type":"post","link":"https:\/\/kokka.info\/?p=688","title":{"rendered":"\u716e\u7269 Japanese warm dishes"},"content":{"rendered":"<p><strong>\u5927\u6839\u30fb\u9ec4\u91d1\u3042\u3052<\/strong><br \/>\n\u3060\u3057: Water, \u3060\u3057, soy sauce, mirin, sake, sugar, salt, chillies (optional)<br \/>\n*\u9ec4\u91d1\u3042\u3052 we don&#8217;t usually get it overseas, it is a little bit thicker than the usual fried tofu we get, with little bit of tofu still left in the middle, use more in japan for \u716e\u7269 and noodle soup.<br \/>\nSame \u3060\u3057 could be used for\u00a0<strong>\u767d\u83dc\u30fb\u9ec4\u91d1\u3042\u3052, \u306a\u3059\u3073<br \/>\n<\/strong><\/p>\n<p><strong>\u767d\u83dc\u30fb\u9ec4\u91d1\u3042\u3052<\/strong><br \/>\n1 tbsp sake, 1 tbsp mirin, 1 tbsp soy sauce, 1 tsp salt and sugar, add 1 handful \u63da\u3052\u8c46\u8150 to make flavor, don&#8217;t need to add water since chinese cabbage is very watery.<br \/>\nCut chinese cabbage and \u3060\u3057, leave on small fire until soft.<br \/>\nAdd little bit salt and sugar if needed.<\/p>\n<p><strong>\u306a\u3059\u3073<\/strong> &#8211; small ones cut to half, than into two\/three blocks, make a few cuts on the skin so the flavor get absorbed easily.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u5927\u6839\u30fb\u9ec4\u91d1\u3042\u3052 \u3060\u3057: Water, \u3060\u3057, soy sauce, mirin, sake, sugar, salt, chillies (optional) *\u9ec4\u91d1\u3042\u3052 we don&#8217;t usually get it overseas, it is a little bit thicker than the usual fried tofu we get, with little bit of tofu still left in &hellip; <a href=\"https:\/\/kokka.info\/?p=688\">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-688","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\/688","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=688"}],"version-history":[{"count":4,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/688\/revisions"}],"predecessor-version":[{"id":723,"href":"https:\/\/kokka.info\/index.php?rest_route=\/wp\/v2\/posts\/688\/revisions\/723"}],"wp:attachment":[{"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokka.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}