{"id":28381,"date":"2013-02-03T00:52:18","date_gmt":"2013-02-03T05:52:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28381"},"modified":"2013-02-03T00:52:18","modified_gmt":"2013-02-03T05:52:18","slug":"broiled-baby-corn%e9%a6%99%e3%81%b0%e3%81%97%ef%bc%81%e7%84%bc%e3%81%8d%e3%83%99%e3%83%93%e3%83%bc%e3%82%b3%e3%83%bc%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28381&lang=en","title":{"rendered":"Broiled Baby Corn
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Broiled Baby Corn<\/strong><\/p>\n

I’m not a huge fan of baby corn but I like to use it when I make certain Asian dishes. I bought a can and used some of it yesterday for curry but I had some leftover. So I decided to marinate them last night in a mixture of soy sauce, sugar, garlic powder, and onion powder. Today I sprinkled some salt, black pepper, and crushed red pepper on the corn and then broiled them until they were nicely browned. I served them with eel sauce (soy-based sweet BBQ sauce) and green onion. When I put sticks to them, they became a fun and tasty snack.<\/p>\n

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

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\u9999\u3070\u3057\uff01\u713c\u304d\u30d9\u30d3\u30fc\u30b3\u30fc\u30f3<\/strong><\/p>\n

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

Broiled Baby Corn I’m not a huge fan of baby corn but I like to use it when I make certain Asian dishes. I bought a can and used some of it yesterday for curry but I had some leftover. So I decided to marinate them last night in a mixture of soy sauce, sugar, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,28],"tags":[],"class_list":["post-28381","post","type-post","status-publish","format-standard","hentry","category-other","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28381","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=28381"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28381\/revisions"}],"predecessor-version":[{"id":28390,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28381\/revisions\/28390"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}