![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/08\/IMG_9962.jpg\" "\\"IMG_9962\\"")
<\/a><\/p>\nSalmon Rice Bowl with Cucumber Sauce<\/strong> Eel kabayaki sauce was generously brushed on fried salmon and the salmon was served on white rice with cucumber sauce. Cucumber sauce was made with grated cucumber, chopped green onion, vinegar, mirin, and salt. The cucumber sauce gives a nice freshness to the rich kabayaki sauce. Recently, this eel kabayaki sauce has been my favorite. If you like the teriyaki flavor, I strongly recommend the eel kabayaki sauce, which is sweeter and thicker than the regular teriyaki sauce. Because it’s so thick, it’s perfect for drizzling on finished dishes. I often use it for my sushi rolls. The sauce can be found at many Japanese grocery stores. Don’t worry, there is no eel in this sauce. I call it eel kabayaki sauce only because this sauce is usually brushed on grilled eel (unagi(eel)-no-kabayaki) in Japan. <\/p>\n Click here<\/a> for recipe information.<\/p>\n \u7dd1\u9162\u6dfb\u3048\u7167\u308a\u713c\u304d\u9bad\u306e\u4e3c<\/strong> \u5148\u65e5\u59c9\u306e\u30d6\u30ed\u30b0\u3067\u307f\u305f\u7dd1\u9162<\/a>\u304c\u6c17\u306b\u5165\u3063\u3066\u3057\u307e\u3063\u3066\u3001\u3069\u3046\u3057\u3066\u3082\u4f5c\u3063\u3066\u307f\u305f\u304b\u3063\u305f\u3002<\/p>\n \u3046\u306a\u304e\u306e\u84b2\u713c\u7528\u306e\u305f\u308c\uff08\u6700\u8fd1\u306e\u304a\u6c17\u306b\u5165\u308a\uff09\u3092\u304b\u3089\u3081\u305f\u63da\u3052\u9bad\u3068\u3053\u306e\u7dd1\u9162\u3092\u3054\u98ef\u306b\u306e\u305b\u3066\u4e3c\u3002<\/p>\n \u304d\u3085\u3046\u308a\u3082\u9162\u3082\u82e6\u624b\u306a\u30c6\u30ea\u30fc\u304c\u3001\u201c\u306a\u304b\u306a\u304b\u3044\u3051\u308b\uff01\u201d\u3068\u3044\u3063\u305f\u3053\u306e\u7dd1\u9162\u306f\u30ea\u30d4\u3057\u305d\u3046\u3002<\/p>\n \u6708\u66dc\u65e5\u304c\u52b4\u50cd\u8a18\u5ff5\u65e5\u306a\u306e\u3067\u3001\u4e45\u3005\u306e\u4e09\u9023\u4f11\uff08\u5b09\uff09\u3002 \u6bce\u65e5\u5c4a\u304f\u7d20\u6575\u306a\u98df\u5199\u771f\u3001studio r<\/a>\u3067\u305c\u3072\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/strong><\/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<\/p>\n \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 Salmon Rice Bowl with Cucumber Sauce Brunch August 28, 2011 Eel kabayaki sauce was generously brushed on fried salmon and the salmon was served on white rice with cucumber sauce. Cucumber sauce was made with grated cucumber, chopped green onion, vinegar, mirin, and salt. The cucumber sauce gives a nice freshness to the rich kabayaki […]<\/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-21550","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\/21550","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=21550"}],"version-history":[{"count":33,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21550\/revisions"}],"predecessor-version":[{"id":21784,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21550\/revisions\/21784"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBrunch August 28, 2011<\/em><\/p>\n
\n\u30d6\u30e9\u30f3\u30c1\u3000\uff12\uff10\uff11\uff11\u5e74\uff18\u6708\uff12\uff18\u65e5<\/em><\/p>\n
\n\u30c6\u30ea\u30fc\u3082\u79c1\u3082\u91d1\u66dc\u65e5\u306f\u81ea\u5b85\u3067\u3055\u3055\u3063\u3068\u671d\u6570\u6642\u9593\u3067\u4ed5\u4e8b\u3092\u7247\u4ed8\u3051\u305f\u306e\u3067\u3001\u306e\u3093\u3073\u308a\u3068\u304f\u3064\u308d\u3044\u3067\u3044\u308b\u3002
\n\u706b\u66dc\u65e5\u304b\u3089\u306f\u3001\u5b50\u4f9b\u305f\u3061\uff08\u3046\u3061\u306f\u5b50\u30ca\u30b7\u306a\u306e\u3067\u3088\u305d\u306e\u5b50\u305f\u3061\u306d\uff08\u7b11\uff09\uff09\u306f\u9577\u304b\u3063\u305f\u590f\u4f11\u307f\u304c\u7d42\u308f\u3063\u3066\u5b66\u6821\u304c\u59cb\u307e\u308b\u3002
\n\u30db\u30f3\u30c8\u3053\u3063\u3061\u306e\u590f\u4f11\u307f\u3063\u3066\u9577\u3044\u306e\u3088\u306d\u3001\uff16\u6708\u306e\u521d\u3081\u3050\u3089\u3044\u304b\u3089\u3060\u3063\u305f\u304b\u3089\uff13\u30f6\u6708\u8fd1\u3044\u4f11\u307f\u3060\u3063\u305f\u3082\u3093\u306d\u3002<\/p>\n<\/a><\/p>\n
\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"