{"id":30683,"date":"2013-12-29T18:53:07","date_gmt":"2013-12-29T23:53:07","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30683"},"modified":"2013-12-29T18:53:07","modified_gmt":"2013-12-29T23:53:07","slug":"mushroom-balls%e3%81%8d%e3%81%ae%e3%81%93%e5%9b%a3%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30683&lang=en","title":{"rendered":"Mushroom Balls
\u304d\u306e\u3053\u56e3\u5b50"},"content":{"rendered":"

\"25\"<\/a><\/p>\n

Mushroom Balls<\/strong><\/p>\n

After cheating(!) for a few weeks, I think I’m ready to go back to my 95% plant-based diet. Since I got a lot of beautiful mushrooms from an Asian grocery market, I decided to make vegan “meat” balls with them. Steam them first and then fry in a pan, which will make them crispy outside but keep the inside nice and juicy. (I was not able to brown them all around, because I was afraid they would stick to the pan. I really need to get a non-stick pan!!)<\/p>\n

Mushroom balls:<\/p>\n

1~2 tablespoon salad oil
\n1 onion chopped
\n2 cloves garlic chopped
\nabout 4 cups of various mushrooms sliced (I used the following)
\n 1 cup shiitake mushrooms
\n 1 cup oyster mushrooms
\n 1 cup king oyster mushrooms
\n 1 cup fresh fungus (kikurage mushrooms)
\nsalt pepper
\n1\/3 cup hemp seeds
\ncorn starch
\nflour
\n1~2 tablespoon salad oil<\/p>\n

1. Cook garlic, onion, and mushrooms in oil.
\n2. Process in a food processor.
\n3. Salt and pepper.
\n4. Add hemp seeds. Add corn starch until the consistency feels right.
\n5. Make balls.
\n6. Steam them in a steamer for 6~7 minutes.
\n7. Dust with flour.
\n8. Cook them with salad oil in a pan until browned.<\/p>\n

\"32\"<\/a><\/p>\n

\u304d\u306e\u3053\u56e3\u5b50<\/strong><\/p>\n

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\"26\"<\/a><\/p>\n

\"\"<\/p>\n

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

Mushroom Balls After cheating(!) for a few weeks, I think I’m ready to go back to my 95% plant-based diet. Since I got a lot of beautiful mushrooms from an Asian grocery market, I decided to make vegan “meat” balls with them. Steam them first and then fry in a pan, which will make them […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,28],"tags":[],"class_list":["post-30683","post","type-post","status-publish","format-standard","hentry","category-mushroom","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30683","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=30683"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30683\/revisions"}],"predecessor-version":[{"id":30715,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30683\/revisions\/30715"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}