![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6205.jpg\" "\\"IMG_6205\\"")
<\/a><\/p>\nEgg Rice Bowl with Sweet and Sour Tofu Sauce<\/strong> Soft scrambled egg (slightly sweetened) was placed on cooked brown jasmine rice, and it was served with sweet and sour (and a bit spicy) tofu and meat sauce. The tofu I used for this dish is from Trader Joe’s. I bought tofu there for the first time. I always complain it’s hard to find good quality tofu in the US, but theirs was pretty good, better than the one I usually buy from another local grocery store. I liked Trader Joe’s, because it actually tasted soy bean, as it should. I would love tofu makers here to make “soft” tofu which I never find as well as “medium” and “firm”. <\/p>\n Sweet and sour (and a bit spicy) Tofu and Meat Sauce: garlic, ginger, ground pork, ground beef, (napa cabbage), water, sake, soy sauce, sugar, tomato paste, dark miso, sichuan spicy sauce, vinegar, sesame oil, corn starch <\/p>\n Click here<\/a> for recipe information.<\/p>\n \u5375\u9ebb\u5a46\u8c46\u8150\u3069\u3093\u3076\u308a<\/strong> \u9ebb\u5a46\u8c46\u8150\u3069\u3093\u3076\u308a\u304c\u98df\u3079\u305f\u3044\u3068\u601d\u3063\u305f\u3082\u306e\u306e\u3001\u307e\u3060\u671d\u3060\u3063\u305f\u306e\u3067\u3001\u671d\u98df\u3092\u610f\u8b58\u3057\u3066\u3001\u534a\u719f\u306b\u713c\u3044\u305f\u7518\u3081\u306e\u5375\u3092\u3054\u98ef\u306b\u306e\u305b\u3066\u3001\u305d\u306e\u4e0a\u306b\u9ebb\u5a46\u8c46\u8150\u3092\u306e\u305b\u3066\u307f\u305f\u3002<\/p>\n \u5375\u3082\u306e\u305b\u308b\u3068\u5c11\u3057\u307e\u308d\u3084\u304b\u306a\u611f\u3058\u306b\u306a\u3063\u3066\u7f8e\u5473\u3057\u3044\uff5e\u3002<\/p>\n \u9ebb\u5a46\u8c46\u8150\u306f\u51b7\u8535\u5eab\u306b\u6b8b\u3063\u3066\u3044\u305f\u30c8\u30de\u30c8\u30da\u30fc\u30b9\u30c8\u3092\u5c11\u3057\u52a0\u3048\u3066\u3061\u3087\u3063\u3074\u308a\u30c8\u30de\u30c8\u5473\u3002 \u3053\u3046\u3044\u3046\u4e3c\u306a\u671d\u98df\u3001\u30c6\u30ea\u30fc\u6700\u8fd1\u306f\u5927\u597d\u7269\u3002<\/p>\n \u5199\u771f\u306b\u5199\u3063\u3066\u3044\u308b\u4e09\u500d\u3050\u3089\u3044\u306e\u91cf\u306e\u305f\u308c\u3092\u304b\u3051\u3066\u3001\u201c\u30b5\u30a4\u30b3\u30fc\uff01\u8d85\u7f8e\u5473\u3057\u3044\uff01\u201d\u3063\u3066\u98df\u3079\u3066\u304f\u308c\u308b\u306e\u304c\u6709\u96e3\u3044\u3002\u3002\u3002<\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Egg Rice Bowl with Sweet and Sour Tofu Sauce Brunch February 26, 2011 Soft scrambled egg (slightly sweetened) was placed on cooked brown jasmine rice, and it was served with sweet and sour (and a bit spicy) tofu and meat sauce. The tofu I used for this dish is from Trader Joe’s. I bought tofu […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8,3,11,7],"tags":[],"class_list":["post-18296","post","type-post","status-publish","format-standard","hentry","category-beef","category-breakfast","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18296","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=18296"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18296\/revisions"}],"predecessor-version":[{"id":18333,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18296\/revisions\/18333"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBrunch February 26, 2011<\/em><\/p>\n
\n\u30d6\u30e9\u30f3\u30c1\u3000\uff12\uff10\uff11\uff11\u5e74\uff12\u6708\uff12\uff16\u65e5<\/em><\/p>\n
\n\u4eca\u56de\u306f\u8c46\u677f\u91a4\u3092\u5207\u3089\u3057\u3066\u3044\u305f\u3053\u3068\u306b\u6c17\u304c\u3064\u304d\u3001\u4ee3\u308f\u308a\u306b\u56db\u5ddd\u5766\u3005\u9eba\u91a4\u3092\u52a0\u3048\u3001\u3057\u304b\u3082\u3001\u9162\u3092\u5c11\u3057\u5165\u308c\u305f\u308a\u3057\u3066\u3001\u4f1d\u7d71\u7684\u306a\u30de\u30fc\u30dc\u30fc\u8c46\u8150\u3068\u306f\u3061\u3087\u3063\u3074\u308a\u9055\u3063\u305f\u5473\u306b\u306a\u3063\u305f\u304b\u3082\u3002<\/p>\n<\/a> <\/a><\/p>\n