{"id":20188,"date":"2011-07-07T21:34:09","date_gmt":"2011-07-08T01:34:09","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20188"},"modified":"2011-07-07T21:35:48","modified_gmt":"2011-07-08T01:35:48","slug":"ton-katsu-deep-fried-pork-salad-on-rice%e3%81%a8%e3%82%93%e3%81%8b%e3%81%a4%e3%82%b5%e3%83%a9%e3%83%80%e3%83%97%e3%83%ac%e3%83%bc%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20188&lang=en","title":{"rendered":"Ton-Katsu (Deep-Fried Pork) Salad on Rice<br>\u3068\u3093\u304b\u3064\u30b5\u30e9\u30c0\u30d7\u30ec\u30fc\u30c8"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7955.jpg\" rel=\"lightbox[20188]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20189 aligncenter\" title=\"IMG_7955\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7955.jpg\" alt=\"\" width=\"382\" height=\"573\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7955.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7955-299x450.jpg 299w\" sizes=\"auto, (max-width: 382px) 100vw, 382px\" \/><\/a><\/p>\n<p><strong>Ton-Katsu (Deep-Fried Pork) Salad on Rice<\/strong><br \/>\n<em>June 3, 2011<\/em><\/p>\n<p>Ton-katsu, or deep-fried pork, salad leaves, and diced tomato were placed on top of white rice. It was served with miso dressing made with dark miso, sugar, vinegar, agave syrup, salad oil, salt, and pepper. It&#8217;s a little (just a little) healthier way to enjoy deep-fried pork as you can at least have some vegetable with it (lol).<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u3068\u3093\u304b\u3064\u30b5\u30e9\u30c0\u30d7\u30ec\u30fc\u30c8<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff16\u6708\uff13\u65e5<\/em><\/p>\n<p>\u3054\u306f\u3093\u306b\u3001\u8c5a\u30ab\u30c4\u3068\u30b5\u30e9\u30c0\u30ea\u30fc\u30d5\u3001\u30c8\u30de\u30c8\u306e\u89d2\u5207\u308a\u3092\u306e\u305b\u3066\u3001\u5473\u564c\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u3092\u304b\u3051\u305f\u3082\u306e\u3002<\/p>\n<p>\u540d\u53e4\u5c4b\u8fd1\u8fba\u3067\u80b2\u3063\u305f\u79c1\u3068\u3057\u3066\u306f\u3001\u3068\u3093\u304b\u3064\u3001\u3068\u3044\u3063\u305f\u3089\u3001\u5473\u564c\u30ab\u30c4\uff01\u3001\u306a\u306e\u3067\u3001\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u3001\u3068\u3044\u3063\u3066\u3082\u3084\u3063\u3071\u308a\u5473\u564c\u3042\u3058\uff01\u3068\u3044\u3046\u767a\u60f3\uff08\u7b11\uff09\u3002<\/p>\n<p>\u8c5a\u30ab\u30c4\u306f\u30c6\u30ea\u30fc\u306e\u5927\u597d\u7269\u3067\u3001\u30b5\u30e9\u30c0\u3068\u3042\u308f\u305b\u305f\u3053\u308c\u3082\u5927\u597d\u8a55\u3067\u3042\u308a\u307e\u3057\u305f\u3002<\/p>\n<p>\u5473\u564c\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\uff1a\u7518\u5473\u564c\u3060\u308c\uff08\u5e02\u8ca9\uff09\u3001\u9162\u3001\u30a2\u30ac\u30d9\u30b7\u30ed\u30c3\u30d7\uff08\u81ea\u7136\u7518\u5473\u6599\uff09\u3001\u30b5\u30e9\u30c0\u6cb9\u3001\u5869\u3001\u3053\u3057\u3087\u3046<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7947.jpg\" rel=\"lightbox[20188]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20190 aligncenter\" title=\"IMG_7947\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7947.jpg\" alt=\"\" width=\"382\" height=\"573\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7947.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/06\/IMG_7947-299x450.jpg 299w\" sizes=\"auto, (max-width: 382px) 100vw, 382px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong>\u98df\u30d5\u30a9\u30c8\u30ae\u30e3\u30e9\u30ea\u30fc\u3001<a href=\"http:\/\/www.studiorfood.com\">studio r \uff5e \u30b9\u30bf\u30b8\u30aa\u3000\u30a2\u30fc\u30eb<\/a>\u306f\u3001\u697d\u3057\u3093\u3067\u3044\u305f\u3060\u3044\u3066\u307e\u3059\u3067\u3057\u3087\u3046\u304b\u3002\u3000\u5f15\u304d\u7d9a\u304d\u3088\u308a\u591a\u304f\u306e\u65b9\u306e\u3001\u8a2a\u554f\u3001\u6295\u7a3f\u3001\u53c2\u52a0\u3092\u304a\u5f85\u3061\u3057\u3066\u307e\u3059\uff01\u4e00\u822c\u6295\u7a3f\u5236\u3067\u3059\u3088\uff5e\uff01\u3069\u306a\u305f\u3067\u3082\u53c2\u52a0\u3001\u6295\u7a3f\u3057\u3066\u305f\u3060\u3051\u307e\u3059\u3002\u5229\u7528\u898f\u7d04\u3092\u307e\u305a\u304a\u8aad\u307f\u304f\u3060\u3055\u3044\u306d\u3002\u5199\u771f\u3092\u6295\u7a3f\u3059\u308b\u969b\u306b\u306f\uff35\uff32\uff2c\u3092\u5165\u308c\u3066\u3044\u305f\u3060\u304f\u3053\u3068\u304c\u3067\u304d\u308b\u306e\u3067\u3001\u30d6\u30ed\u30b0\u3078\u306e\u8a2a\u554f\u8005\u6570\u30a2\u30c3\u30d7\u3001\u65b0\u3057\u3044\u8aad\u8005\u958b\u62d3\u306b\u3082\u3064\u306a\u304c\u308b\u3053\u3068\u3068\u601d\u3044\u307e\u3059\u3002<\/strong><\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/07\/photo3.png\" rel=\"lightbox[20188]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-20860 aligncenter\" title=\"photo\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/07\/photo3.png\" alt=\"\" width=\"382\" height=\"573\" \/><\/a><\/p>\n<p style=\"text-align: center;\">&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r <\/a>\u306f\u30ea\u30f3\u30af\u30d5\u30ea\u30fc\u3067\u3059\u3002\u3068\u3044\u3046\u304b\u3001\u5927\u6b53\u8fce\u3067\u3059\uff01\u3001\u3068\u3044\u3046\u304b\u3001\u3088\u308d\u3057\u304f\u304a\u9858\u3044\u3044\u305f\u3057\u307e\u3059\uff08\u7b11\uff09\u3002\u30ea\u30f3\u30af\u3092\u3059\u3067\u306b\u306f\u3063\u3066\u3044\u305f\u3060\u3044\u3066\u3044\u308b\u65b9\u3005\u3001\u5fc3\u3088\u308a\u611f\u8b1d\u3067\u3059\u3002\u3042\u308a\u304c\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002<\/strong><\/p>\n<p>\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<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\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<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ton-Katsu (Deep-Fried Pork) Salad on Rice June 3, 2011 Ton-katsu, or deep-fried pork, salad leaves, and diced tomato were placed on top of white rice. It was served with miso dressing made with dark miso, sugar, vinegar, agave syrup, salad oil, salt, and pepper. It&#8217;s a little (just a little) healthier way to enjoy deep-fried [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-20188","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20188","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=20188"}],"version-history":[{"count":44,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20188\/revisions"}],"predecessor-version":[{"id":20875,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20188\/revisions\/20875"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}