{"id":12643,"date":"2010-05-08T14:18:51","date_gmt":"2010-05-08T18:18:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12643"},"modified":"2010-05-09T20:52:34","modified_gmt":"2010-05-10T00:52:34","slug":"soy-braised-beef-and-daikon%e7%89%9b%e8%82%89%e3%81%a8%e5%a4%a7%e6%a0%b9%e3%81%ae%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b9%e3%81%a8%e3%82%8d%e3%82%8a%e7%85%ae%e8%be%bc%e3%81%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12643&lang=en","title":{"rendered":"Soy Braised Beef and Daikon
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\"\"<\/a><\/p>\n

Soy Braised Beef and Daikon<\/strong>
\nMay 2, 2010<\/em><\/p>\n

Beef and daikon radish were braised with ginger, garlic, water, sake, soy sauce, brown sugar, a piece of star anise, a cinnamon stick, a bay leaf, salt, and pepper. The sauce was thickened with corn starch right before serving.<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Soy Braised Beef and Daikon May 2, 2010 Beef and daikon radish were braised with ginger, garlic, water, sake, soy sauce, brown sugar, a piece of star anise, a cinnamon stick, a bay leaf, salt, and pepper. The sauce was thickened with corn starch right before serving. Please help us promote our blog by clicking […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3],"tags":[],"class_list":["post-12643","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12643","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=12643"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12643\/revisions"}],"predecessor-version":[{"id":12711,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12643\/revisions\/12711"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}