{"id":13464,"date":"2010-06-23T22:02:31","date_gmt":"2010-06-24T02:02:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13464"},"modified":"2010-06-23T22:02:31","modified_gmt":"2010-06-24T02:02:31","slug":"roasted-vegetables-agebitashi-with-yuzu-mustard%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e9%87%8e%e8%8f%9c%e3%81%a7%e6%9f%9a%e5%ad%90%e8%83%a1%e6%a4%92%e9%a2%a8%e5%91%b3%e6%8f%9a%e3%81%92%e6%b5%b8%e3%81%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13464&lang=en","title":{"rendered":"Roasted Vegetables Agebitashi with Yuzu Mustard
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Roasted Vegetables Agebitashi with Yuzu Mustard<\/strong>
\nJune 22, 2010<\/em><\/p>\n

Agebitashi is a Japanese word that describes a cooking method. “Age” means deep-frying and “betashi” means soaking in broth. Vegetable agebitashi is a popular dish in summer. You will deep fry vegetables and when they are still hot soak them in soy-sauce flavored broth. It’s usually served cold or at room temperature. This time I roasted vegetables instead of deep-frying, but they turned out great. I used potatoes, peppers, and red onions, but any other vegetables can be used. Eggplants are particularly great for this dish. <\/p>\n

This dish is a good example of traditional Japanese cuisine. I enjoy all kinds of food but these dishes always make me feel good, feel home. I feel it’s important to remember my culinary roots that have taught me to appreciate seasonal fresh ingredients by cooking them in the best, simplest way. <\/p>\n

Roasted Vegetables Agebitashi with Yuzu Mustard: roasted vegetables, soy flavored broth (water, hondashi (Japanese fish stock base), soy sauce, mirin, sugar, yuzu mustard)<\/p>\n

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Roasted Vegetables Agebitashi with Yuzu Mustard June 22, 2010 Agebitashi is a Japanese word that describes a cooking method. “Age” means deep-frying and “betashi” means soaking in broth. Vegetable agebitashi is a popular dish in summer. You will deep fry vegetables and when they are still hot soak them in soy-sauce flavored broth. It’s usually […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-13464","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13464","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=13464"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13464\/revisions"}],"predecessor-version":[{"id":13487,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13464\/revisions\/13487"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}