{"id":22667,"date":"2011-11-08T17:22:49","date_gmt":"2011-11-08T22:22:49","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22667"},"modified":"2011-11-08T17:22:49","modified_gmt":"2011-11-08T22:22:49","slug":"salmon-tofu-rice-bowl-with-black-bean-sauce%e8%b1%86%e9%bc%93%e9%86%a4%e3%81%a0%e3%82%8c%e9%ae%ad%e3%81%a8%e8%b1%86%e8%85%90%e3%81%ae%e4%b8%bc%e3%80%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22667&lang=en","title":{"rendered":"Salmon Tofu Rice Bowl with Black Bean Sauce
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\"\"<\/a><\/p>\n

Salmon Tofu Rice Bowl with Black Bean Sauce<\/strong>
\nNovember 4, 2011<\/em><\/p>\n

This was a weeknight’s dinner I quickly put together with the stuff I had in our fridge. I was not planning to make a blog post with this but it turned out to be delicious and Terry and I liked it so much that I decided to share this dish here. Salmon and tofu were cooked in black bean sauce and served on top of white rice. <\/p>\n

Salmon and Tofu Rice Bowl with Black Bean Sauce: salmon, red onion, tofu, ginger, garlic, water, Chinese chicken base, soy sauce, black bean sauce, sugar, salt, pepper, corn starch, green onion, cooked white rice<\/p>\n

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

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\n\uff12\uff10\uff11\uff11\u5e74\uff11\uff11\u6708\uff14\u65e5<\/em><\/p>\n

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\n\u30b3\u30ec\u3092\u4f7f\u3046\u3068\u30c6\u30ea\u30fc\u304c\u3044\u3064\u3082\u559c\u3093\u3067\u304f\u308c\u308b\u306e\u3067\u3001\u983c\u308c\u308b\u8abf\u5473\u6599\u306e\u4e00\u3064\uff08\u7b11\uff09\u3002<\/p>\n

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\n\u3054\u98ef\u304c\u3082\u308a\u3082\u308a\u9032\u3080\uff5e\u3002<\/p>\n


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

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Salmon Tofu Rice Bowl with Black Bean Sauce November 4, 2011 This was a weeknight’s dinner I quickly put together with the stuff I had in our fridge. I was not planning to make a blog post with this but it turned out to be delicious and Terry and I liked it so much that […]<\/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-22667","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\/22667","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=22667"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22667\/revisions"}],"predecessor-version":[{"id":22736,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22667\/revisions\/22736"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}