{"id":26646,"date":"2012-10-13T06:18:39","date_gmt":"2012-10-13T10:18:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26646"},"modified":"2012-10-13T06:18:39","modified_gmt":"2012-10-13T10:18:39","slug":"daikon-radish-and-boiled-egg-stew%e5%a4%a7%e6%a0%b9%e3%81%a8%e3%82%86%e3%81%a7%e5%8d%b5%e3%81%ae%e3%83%94%e3%83%aa%e8%be%9b%e7%85%ae%e7%89%a9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26646&lang=en","title":{"rendered":"Daikon Radish and Boiled Egg Stew
\u5927\u6839\u3068\u3086\u3067\u5375\u306e\u30d4\u30ea\u8f9b\u716e\u7269"},"content":{"rendered":"

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Daikon Radish and Boiled Egg Stew<\/strong>
\nOctober 6, 2012<\/em><\/p>\n

I’m not sure if I can call this “stew” because broth is there but it’s not really supposed to be eaten like stew or soup (although the broth is very tasty and you don’t want to waste it!). Daikon radish, boiled egg, and ito-connyaku (yam noodle) were cooked in sweet spicy soy sauce based broth. This cooking method\/dish is called “nimono” in Japanese and a very traditional way to cook various vegetables and meat.<\/p>\n

Daikon radish and boiled egg stew: water, soy sauce, sake, mirin, sesame oil, gochujang, daikon radish, boiled egg, ito-connyaku (yam noodle)<\/p>\n

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

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\u5927\u6839\u3068\u3086\u3067\u5375\u306e\u30d4\u30ea\u7518\u8f9b\u3044\u716e\u7269<\/strong>
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\u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u5165\u308a\u3067\u3061\u3087\u3063\u3074\u308a\u30d4\u30ea\u8f9b\u3002<\/p>\n

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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":"

Daikon Radish and Boiled Egg Stew October 6, 2012 I’m not sure if I can call this “stew” because broth is there but it’s not really supposed to be eaten like stew or soup (although the broth is very tasty and you don’t want to waste it!). Daikon radish, boiled egg, and ito-connyaku (yam noodle) […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[],"class_list":["post-26646","post","type-post","status-publish","format-standard","hentry","category-root-vegetable"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26646","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=26646"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26646\/revisions"}],"predecessor-version":[{"id":26734,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26646\/revisions\/26734"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26646"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26646"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26646"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}