{"id":26562,"date":"2012-10-18T18:59:01","date_gmt":"2012-10-18T22:59:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26562"},"modified":"2012-10-18T19:16:48","modified_gmt":"2012-10-18T23:16:48","slug":"red-pepper-age-bitashi%e3%83%91%e3%83%97%e3%83%aa%e3%82%ab%e3%81%ae%e3%81%8b%e3%81%a4%e3%81%8a%e7%af%80%e6%8f%9a%e3%81%92%e3%81%b3%e3%81%9f%e3%81%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26562&lang=en","title":{"rendered":"Red Pepper Age-Bitashi
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\"\"<\/a><\/p>\n

Red Pepper Age-Bitashi<\/strong>
\nSeptember 28, 2012<\/em><\/p>\n

Age-bitashi is a cooking method popular in Japan. “Age” means “deep frying” and “bitashi” or “hitashi” means marinating. So, for my today’s post, red pepper age-bitashi, I first deep-fried the red pepper without batter and then put them in soy sauce based broth for a few hours to let them soak the flavors from the broth. An addition of a little crushed red pepper gives a nice kick.<\/p>\n

Red pepper age-bitashi: red peppers, canola oil, broth (water, dashi (Japanese fish base), soy sauce, sugar, katsuo-bushi(Japanese dried fish flakes), red pepper flakes<\/p>\n

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

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\"\"<\/a><\/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":"

Red Pepper Age-Bitashi September 28, 2012 Age-bitashi is a cooking method popular in Japan. “Age” means “deep frying” and “bitashi” or “hitashi” means marinating. So, for my today’s post, red pepper age-bitashi, I first deep-fried the red pepper without batter and then put them in soy sauce based broth for a few hours to let […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-26562","post","type-post","status-publish","format-standard","hentry","category-peppers"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26562","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=26562"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26562\/revisions"}],"predecessor-version":[{"id":26843,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26562\/revisions\/26843"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}