{"id":18840,"date":"2011-03-30T22:02:41","date_gmt":"2011-03-31T02:02:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18840"},"modified":"2011-03-30T22:16:38","modified_gmt":"2011-03-31T02:16:38","slug":"egg-rice-with-marinated-pollock-roe%e6%98%8e%e5%a4%aa%e5%ad%90%e3%81%ae%e3%81%9b%e5%8d%b5%e3%81%8b%e3%81%91%e3%81%94%e9%a3%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18840&lang=en","title":{"rendered":"Egg Rice with Marinated Pollock Roe
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\u3000
\nEgg Rice with Marinated Pollock Roe<\/strong>
\nBreakfast March 20<\/em><\/p>\n

Marinated pollock roe (spicy fish eggs) or “mentaiko” is a delicacy in Japan. There is no way to find it here in Minnesota, but I can get a packaged “mentaiko” sauce at the Japanese grocery store. It’s great with white rice, pasta, tofu, potato, and many other things. For this blog post mentaiko sauce was served over egg rice, which is also one of my comfort foods.<\/p>\n

Egg rice with marinated pollock roe: cooked rice, egg yolk, soy sauce, dashi(Japanese fish stock), marinated pollock roe sauce (“mentaiko” sauce package), green onion, roasted seaweed <\/p>\n

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

\u660e\u592a\u5b50\u306e\u305b\u5375\u304b\u3051\u3054\u98ef<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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\u3000 Egg Rice with Marinated Pollock Roe Breakfast March 20 Marinated pollock roe (spicy fish eggs) or “mentaiko” is a delicacy in Japan. There is no way to find it here in Minnesota, but I can get a packaged “mentaiko” sauce at the Japanese grocery store. It’s great with white rice, pasta, tofu, potato, and […]<\/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-18840","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\/18840","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=18840"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18840\/revisions"}],"predecessor-version":[{"id":19054,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18840\/revisions\/19054"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}