{"id":23223,"date":"2011-12-20T20:28:26","date_gmt":"2011-12-21T01:28:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23223"},"modified":"2011-12-20T22:59:34","modified_gmt":"2011-12-21T03:59:34","slug":"avocado-tempura-rice-bowl%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e5%a4%a9%e3%81%b7%e3%82%89%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23223&lang=en","title":{"rendered":"Avocado Tempura Rice Bowl
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\"\"<\/a><\/p>\n

Avocado Tempura Rice Bowl<\/strong>
\nDecember 17, 2011<\/em><\/p>\n

One of my facebook friends told me that he recently enjoyed avocado tempura. I never thought of making tempura with avocado, but I thought it might be fun to try. Here is the avocado tempura rice bowl I made for lunch last weekend. Avocado tempura was served on white rice with lime chili sauce (made with hoison sauce, chili garlic sauce, lime juice, sugar, and soy sauce) and lots of cilantro. This was an interesting way to eat avocado. Avocado becomes softer and the unique avocado flavor becomes much milder after cooking. I personally prefer fresh avocado to cooked one, but this is definitely a different way to enjoy avocado for a change and the contrast of crispy tempura and the cooked soft avocado is kind of fun.<\/p>\n

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

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\n2011\u5e7412\u670817\u65e5<\/em><\/p>\n

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

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Avocado Tempura Rice Bowl December 17, 2011 One of my facebook friends told me that he recently enjoyed avocado tempura. I never thought of making tempura with avocado, but I thought it might be fun to try. Here is the avocado tempura rice bowl I made for lunch last weekend. Avocado tempura was served on […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-23223","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23223","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=23223"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23223\/revisions"}],"predecessor-version":[{"id":23300,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23223\/revisions\/23300"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}