{"id":27457,"date":"2012-12-17T18:58:32","date_gmt":"2012-12-17T23:58:32","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27457"},"modified":"2012-12-17T20:17:59","modified_gmt":"2012-12-18T01:17:59","slug":"egg-rice-bowl%e3%81%9f%e3%81%be%e3%81%94%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27457&lang=en","title":{"rendered":"Egg Rice Bowl
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Egg Rice Bowl<\/strong>
\nNovember 24, 2012<\/em><\/p>\n

Here is one of my comfort foods that I grew up eating a lot… I also ate this a lot at my college and company cafeterias. Their egg rice bowl was always tasty, satisfying, and cheap!<\/p>\n

Cook vegetables (and fish cake if you have it) in soy-based sweet broth, and add eggs and cook them in the broth. Place the vegetables, eggs, and the broth on top of cooked white rice.<\/p>\n

Egg rice bowl: cooked rice, eggs, naruto (fish cake), green onion, mushroom, snap peas, tofu, water, dashi, soy sauce, sugar, sake<\/p>\n

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

\u305f\u307e\u3054\u4e3c<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Egg Rice Bowl November 24, 2012 Here is one of my comfort foods that I grew up eating a lot… I also ate this a lot at my college and company cafeterias. Their egg rice bowl was always tasty, satisfying, and cheap! Cook vegetables (and fish cake if you have it) in soy-based sweet broth, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,21,11],"tags":[],"class_list":["post-27457","post","type-post","status-publish","format-standard","hentry","category-egg","category-mushroom","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27457","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=27457"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27457\/revisions"}],"predecessor-version":[{"id":27695,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27457\/revisions\/27695"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27457"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}