![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/66.jpg\" "\\"66\\"")
<\/a><\/p>\nShiso Shrimp Tempura<\/strong> As soon as I saw the idea of shiso tempura at this site<\/a>, I couldn’t wait to try it myself! They were putting tuna inside the shiso leaves, but I decided to use shrimp instead. Roughly chopped shrimp was mixed with salt, corn starch, ginger, and chopped green onion. It was sandwiched in two shiso (or Japanese basil) leaves and the whole thing was made into tempura. This is absolutely delicious and a great way to enjoy the unique shiso flavor.<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u7d2b\u8607\u306e\u6d77\u8001\u631f\u307f\u5929\u3077\u3089<\/strong> \u7d2b\u8607\u306e\u8449\u4e8c\u679a\u306b\u3001\u6d77\u8001\u306e\u3059\u308a\u8eab\uff08\u751f\u59dc\u3001\u5c0f\u306d\u304e\u3001\u7247\u6817\u7c89\u3001\u5869\uff09\u3092\u631f\u3093\u3067\u3001\u5929\u3077\u3089\u306b\u3057\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u4f3c\u305f\u3088\u3046\u306a\u3082\u306e\u3092\u3053\u306e\u30b5\u30a4\u30c8<\/a>\u3067\u898b\u3064\u3051\u3001\u30b0\u30c3\u30c9\u30a2\u30a4\u30c7\u30a2\uff01\u3001\u3068\u601d\u3063\u3066\u3059\u3050\u306b\u3084\u3063\u3066\u307f\u305f\u304f\u306a\u3063\u305f\u3082\u306e\u3002<\/p>\n \u3064\u3044\u6700\u8fd1\u65e5\u672c\u98df\u6599\u54c1\u5e97\u3067\u3001\u6ca2\u5c71\u7d2b\u8607\u3082\u8cb7\u3063\u3066\u304d\u305f\u3053\u3068\u3060\u3057\u306d\u3002<\/p>\n \u898b\u3064\u3051\u305f\u30b5\u30a4\u30c8\u3067\u306f\u3001\u30de\u30b0\u30ed\u3068\u30de\u30e8\u30cd\u30fc\u30ba\u3092\u3042\u308f\u305b\u305f\u3082\u306e\u3092\u631f\u3093\u3067\u307e\u3057\u305f\u304c\u3001\u79c1\u306f\u6d77\u8001\u3092\u4f7f\u3063\u3066\u3002<\/p>\n \u6d77\u8001\u306f\u8352\u3044\u3059\u308a\u8eab\u306b\u3057\u305f\u306e\u3067\u3001\u51fa\u6765\u4e0a\u304c\u308a\u306f\u3077\u308a\u3063\u3068\u611f\u3082\u6b8b\u3063\u3066\u3001\u3068\uff5e\u3063\u3066\u3082\u7f8e\u5473\u3057\u304b\u3063\u305f\u3067\u3059\uff01<\/p>\n \u4e2d\u3092\u30b7\u30f3\u30d7\u30eb\u306a\u5473\u4ed8\u3051\u306b\u3057\u3066\u3042\u308b\u306e\u3067\u3001\u7d2b\u8607\u306e\u5473\u3082\u3057\u3063\u304b\u308a\u5473\u308f\u3048\u3066\u3001\u4e0a\u54c1\u3067\u7f8e\u5473\u3057\u3044\u30b9\u30ca\u30c3\u30af\u3002<\/p>\n \u4f55\u3082\u3064\u3051\u306a\u304f\u3063\u3066\u3001\u3053\u306e\u307e\u307e\u3067\u305c\u3072\u8a66\u3057\u3066\u3044\u305f\u3060\u304d\u305f\uff5e\u3044\u3002<\/p>\n \u6b21\u306f\u4f55\u3092\u631f\u3082\u3046\u304b\u3001\u8003\u3048\u308b\u306e\u3082\u697d\u3057\uff5e\u3044\u3002<\/p>\n \u7d2b\u8607\u306f\u3082\u3046\u3059\u3050\u306a\u304f\u306a\u308a\u305d\u3046\u306a\u3093\u3060\u3051\u3069\u306d\uff08\u6b8b\u5ff5\uff09\u3002\u3002\u3002<\/p>\n studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Shiso Shrimp Tempura October 12, 2012 As soon as I saw the idea of shiso tempura at this site, I couldn’t wait to try it myself! They were putting tuna inside the shiso leaves, but I decided to use shrimp instead. Roughly chopped shrimp was mixed with salt, corn starch, ginger, and chopped green onion. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-26723","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26723","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=26723"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26723\/revisions"}],"predecessor-version":[{"id":26773,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26723\/revisions\/26773"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nOctober 12, 2012<\/em><\/p>\n<\/a><\/p>\n
\n\uff12\uff10\uff11\uff12\u5e74\uff11\uff10\u6708\uff11\uff12\u65e5<\/em><\/p>\n<\/a><\/p>\n
\n<\/a><\/p>\n
\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"