{"id":12106,"date":"2010-04-18T11:00:59","date_gmt":"2010-04-18T15:00:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12106"},"modified":"2010-04-18T17:57:35","modified_gmt":"2010-04-18T21:57:35","slug":"poached-egg-on-asparagus-with-two-asian-sauces%e3%83%9d%e3%83%bc%e3%83%81%e3%83%89%e3%82%a8%e3%83%83%e3%82%b0%e3%81%a8%e3%82%a2%e3%82%b9%e3%83%91%e3%83%a9%e3%82%ac%e3%82%b9%e3%80%81%e3%82%bd%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12106&lang=en","title":{"rendered":"Poached Egg on Asparagus with Two Asian Sauces
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Poached Egg on Asparagus with Two Asian Sauces<\/strong>
\nBrunch April 10, 2010<\/em><\/p>\n

A poached egg was placed on top of cooked asparagus, and they were served with two different Asian flavored sauces: ginger oyster sauce and pollock roe sauce. Ginger oyster sauce was made with grated ginger, soy sauce, Chinese oyster sauce, and honey. The pollock roe sauce was made with marinated spicy pollock roe and mayonnaise. I wasn’t sure how Terry would react to the marinated pollock roe, but he really liked this dish and did not seem to mind the intense seafood flavor of the pollock roe. <\/p>\n

Ginger Sauce: grated ginger, soy sauce, oyster sauce, honey
\nPollock Roe Sauce: marinated pollock roe, mayonnaise <\/p>\n

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\n2010\u5e744\u670810\u65e5<\/em><\/p>\n

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Poached Egg on Asparagus with Two Asian Sauces Brunch April 10, 2010 A poached egg was placed on top of cooked asparagus, and they were served with two different Asian flavored sauces: ginger oyster sauce and pollock roe sauce. Ginger oyster sauce was made with grated ginger, soy sauce, Chinese oyster sauce, and honey. The […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,15],"tags":[],"class_list":["post-12106","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12106"}],"version-history":[{"count":28,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12106\/revisions"}],"predecessor-version":[{"id":12291,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12106\/revisions\/12291"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}