{"id":22980,"date":"2011-11-25T19:42:54","date_gmt":"2011-11-26T00:42:54","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22980"},"modified":"2011-11-25T20:29:29","modified_gmt":"2011-11-26T01:29:29","slug":"leftover-turkey-zo-sui-japanese-risotto%e4%b8%83%e9%9d%a2%e9%b3%a5%e3%81%ae%e6%ae%8b%e3%82%8a%e3%81%a7%e9%9b%91%e7%82%8a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22980&lang=en","title":{"rendered":"Leftover Turkey Zo-sui (Japanese Risotto)
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Leftover Turkey Zosui (or Japanese Risotto)<\/strong>
\nNovember 26, 2011<\/em><\/em><\/p>\n

After eating so much yesterday I didn’t think I wanted to eat any turkey today, but this is what we had for breakfast this morning: turkey zosui. Zo-sui is a Japanese style risotto. For zo-sui you don’t cook rice in soup but you add cooked rice to the soup. Eggs are often added at the end. I used turkey bones from yesterday to make the soup, but I also added garlic, ginger, and Chinese chicken base for additional flavors. My plan was to make the soup red-colored by adding garlic chili paste, but the soup became quite spicy before I could add so much. Although it did not even turn to pink, this soup was nice and spicy and very tasty.<\/p>\n

Leftover turkey zo-sui (or Japanese risotto): salad oil, garlic, ginger, cooked turkey meat, turkey bones, water, Chinese chicken base, garlic chili paste, cooked rice, salt, \u00a0eggs, green onion<\/p>\n

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

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

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

Leftover Turkey Zosui (or Japanese Risotto) November 26, 2011 After eating so much yesterday I didn’t think I wanted to eat any turkey today, but this is what we had for breakfast this morning: turkey zosui. Zo-sui is a Japanese style risotto. For zo-sui you don’t cook rice in soup but you add cooked rice […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11,12],"tags":[],"class_list":["post-22980","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22980","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=22980"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22980\/revisions"}],"predecessor-version":[{"id":23000,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22980\/revisions\/23000"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}