{"id":17219,"date":"2011-01-07T17:50:24","date_gmt":"2011-01-07T22:50:24","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17219"},"modified":"2011-01-07T17:50:24","modified_gmt":"2011-01-07T22:50:24","slug":"oyster-rice-bowl%e3%82%a2%e3%83%a1%e3%83%aa%e3%82%ab%e3%81%a7%e7%89%a1%e8%a0%a3%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17219&lang=en","title":{"rendered":"Oyster Rice Bowl
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Oyster Rice Bowl<\/strong>
\nLunch January 7, 2010<\/em><\/p>\n

When I saw fresh oysters at the tiny seafood section at a local grocery store, I couldn’t believe my eyes! Who would have thought you could find fresh oysters in the middle of the Midwest! I was so focused on checking to see which package contained the best looking ones that I almost bumped into a person who was standing right behind me. The person who seemed also very interested in those oysters was an older Asian lady. I doubt fresh oysters appeal to too many Minnesotans but that’s fine by me. I’m planning to go back to the store tomorrow to get a few more packages.<\/p>\n

To make this oyster rice bowl, first cook fresh oysters in white wine. Add oyster sauce, soy sauce, and grated ginger. Thicken the sauce with corn starch. Serve over cooked white rice with green onion and roasted seaweed. Whatever you do, don’t overcook oysters!! <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Oyster Rice Bowl Lunch January 7, 2010 When I saw fresh oysters at the tiny seafood section at a local grocery store, I couldn’t believe my eyes! Who would have thought you could find fresh oysters in the middle of the Midwest! I was so focused on checking to see which package contained the best […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-17219","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17219","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=17219"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17219\/revisions"}],"predecessor-version":[{"id":17240,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17219\/revisions\/17240"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}