{"id":31019,"date":"2014-03-02T22:24:02","date_gmt":"2014-03-03T03:24:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31019"},"modified":"2014-03-02T22:31:26","modified_gmt":"2014-03-03T03:31:26","slug":"pork-cutlet-sandwich%e3%82%ab%e3%83%84%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31019&lang=en","title":{"rendered":"Pork Cutlet Sandwich
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\"52\"<\/a><\/p>\n

Pork Cutlet Sandwich<\/strong><\/p>\n

Pork cutlet sandwich or “katsu-sando” is a popular sandwich in Japan. So when I made the cutlets last weekend, I had to make this sandwich for lunch. I hadn’t had it for a long time, probably since I left Japan. This sandwich is very tasty and satisfying. Try “tonkatsu” sauce if you can find it at a Japanese grocery store.<\/p>\n

Pork Cutlet Sandwich: toasts, pork cutlets, tonkatsu sauce, coleslaw (Brussels sprouts, mayo, Dijon mustard, sugar, salt, pepper)<\/p>\n

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

Pork Cutlet Sandwich Pork cutlet sandwich or “katsu-sando” is a popular sandwich in Japan. So when I made the cutlets last weekend, I had to make this sandwich for lunch. I hadn’t had it for a long time, probably since I left Japan. This sandwich is very tasty and satisfying. Try “tonkatsu” sauce if you […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,14],"tags":[],"class_list":["post-31019","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31019","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=31019"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31019\/revisions"}],"predecessor-version":[{"id":31032,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31019\/revisions\/31032"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}