{"id":17380,"date":"2011-01-16T14:41:31","date_gmt":"2011-01-16T19:41:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17380"},"modified":"2011-01-16T14:44:22","modified_gmt":"2011-01-16T19:44:22","slug":"poached-egg-and-broccolini-on-rice-%e3%83%9d%e3%83%bc%e3%83%81%e3%83%89%e3%82%a8%e3%83%83%e3%82%b0%e3%81%a8%e8%8c%8e%e3%83%96%e3%83%ad%e3%83%83%e3%82%b3%e3%83%aa%e4%b8%bc%e3%81%a7%e6%9c%9d%e3%81%94","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17380&lang=en","title":{"rendered":"Poached Egg and Broccolini on Rice
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\"\"<\/a><\/p>\n

Poached Egg and Broccolini on Rice<\/strong>
\nBreakfast January 15, 2011<\/em><\/p>\n

Every few months or so I get craving for Japanese food, but recently I’ve been missing Japanese flavors more often… I wonder if I’m getting old… At the same time I’ve been developing increased appreciation for Japanese tableware as well. When I was in Japan, I never really paid attention to it, but now when it’s hard to come by, I find myself missing the texture and colors of traditional Japanese dishes.<\/p>\n

Here is a Japanese style breakfast I created with a rice bowl, seaweed soup (Terry said it tasted like the ocean!), and green tea. The rice bowl like this is not usually served for breakfast, and this particular rice bowl is not by any means traditional, but it’s rather my own creation. The presentation is very much in a traditional Japanese style, though.<\/p>\n

rice, poached egg, cooked broccolini, sweet and sour meat sauce (ground beef, water, soy sauce, sugar, vinegar, corn starch\/water), chili pepper shreds<\/p>\n

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

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

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

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

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Poached Egg and Broccolini on Rice Breakfast January 15, 2011 Every few months or so I get craving for Japanese food, but recently I’ve been missing Japanese flavors more often… I wonder if I’m getting old… At the same time I’ve been developing increased appreciation for Japanese tableware as well. When I was in Japan, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8,3,11],"tags":[],"class_list":["post-17380","post","type-post","status-publish","format-standard","hentry","category-beef","category-breakfast","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17380","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=17380"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17380\/revisions"}],"predecessor-version":[{"id":17432,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17380\/revisions\/17432"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}