{"id":29404,"date":"2013-06-08T17:27:48","date_gmt":"2013-06-08T21:27:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29404"},"modified":"2013-06-08T17:51:38","modified_gmt":"2013-06-08T21:51:38","slug":"vegetable-shiso-tempura-rolls%e9%87%8e%e8%8f%9c%e3%81%ae%e3%82%b7%e3%82%bd%e5%b7%bb%e3%81%8d%e5%a4%a9%e3%81%b7%e3%82%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29404&lang=en","title":{"rendered":"Vegetable Shiso Tempura Rolls
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\"125\"<\/a><\/p>\n

Vegetable Shiso Tempura Rolls<\/strong><\/p>\n

I personally believe that shiso or Japanese basil is one of the most flavorful and versatile herbs, and I don’t know why it still hasn’t attracted as much attention as it deserves in the culinary world outside Japan. I was lucky to be able to find a bunch of beautiful shiso at an Asian grocery store the other day. There are so many things you can do with this herb, but last weekend I decided to make tempura with it for snack. These are julienne carrot and onion rolled in shiso leaves. I enjoyed them simply with salt. Terry liked them with ketchup.<\/p>\n

vegetable shiso tempura rolls: carrot, onion, shiso (Japanese basil), tempura batter (egg, flour, ice water, baking powder), oil, salt<\/p>\n

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

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\u91ce\u83dc\u306e\u30b7\u30bd\u5dfb\u304d\u5929\u3077\u3089<\/strong><\/p>\n

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

Vegetable Shiso Tempura Rolls I personally believe that shiso or Japanese basil is one of the most flavorful and versatile herbs, and I don’t know why it still hasn’t attracted as much attention as it deserves in the culinary world outside Japan. I was lucky to be able to find a bunch of beautiful shiso […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[],"class_list":["post-29404","post","type-post","status-publish","format-standard","hentry","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29404","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=29404"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29404\/revisions"}],"predecessor-version":[{"id":29414,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29404\/revisions\/29414"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}