{"id":31066,"date":"2014-03-11T22:40:23","date_gmt":"2014-03-12T02:40:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=31066"},"modified":"2014-03-11T23:24:04","modified_gmt":"2014-03-12T03:24:04","slug":"miso-pork-cutlet-rice-bowl%e5%91%b3%e5%99%8c%e3%81%8b%e3%81%a4%e3%83%a9%e3%82%a4%e3%82%b9%e3%83%9c%e3%82%a6%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=31066&lang=en","title":{"rendered":"Miso Pork Cutlet Rice Bowl<br>\u5473\u564c\u304b\u3064\u30e9\u30a4\u30b9\u30dc\u30a6\u30eb"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/03\/40.jpg\" rel=\"lightbox[31066]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-31067 aligncenter\" alt=\"40\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/03\/40.jpg\" width=\"436\" height=\"614\" \/><\/a><\/p>\n<p><strong>Pork Cutlet Rice Bowl<\/strong><\/p>\n<p>There are various versions of pork cutlet rice bowl found in Japan. This is one of the versions where a pork cutlet is served with cabbage on top of rice. Miso katsu or pork cutlet with miso sauce is a specialty of Nagoya, my hometown.<\/p>\n<p>Pork Cutlet Rice Bowl: cooked white rice, coleslaw (cabbage, carrots, vinegar, sugar, salt, pepper), pork cutlet, miso sauce (dark miso, sugar, mirin), mayonnaise, green onion<\/p>\n<p><strong>\u5473\u564c\u304b\u3064\u30e9\u30a4\u30b9\u30dc\u30a6\u30eb<\/strong><\/p>\n<p>\u304b\u3064\u4e3c\u3001\u3068\u3001\u66f8\u3053\u3046\u3068\u3057\u3066\u3001\u8e8a\u8e87\u3057\u307e\u3057\u305f\uff08\u7b11\uff09\u3002<\/p>\n<p>\u3044\u308f\u3086\u308b\u5375\u3067\u3068\u3058\u305f\u304b\u3064\u4e3c\u3058\u3083\u306a\u3044\u3057\u3001\u4f55\u3088\u308a\u3001\u4e3c\u306b\u5165\u3063\u3066\u306a\u3044\u3057\u3002\u3002\u3002<\/p>\n<p>\u3067\u3001\u5473\u564c\u304b\u3064\u30e9\u30a4\u30b9\u30dc\u30a6\u30eb\u3001\u3068\u547d\u540d\u3002<\/p>\n<p>\u540d\u53e4\u5c4b\u51fa\u8eab\u306e\u79c1\u3068\u3057\u3066\u306f\u3001\u3084\u3063\u3071\u308a\u3068\u3093\u304b\u3064\u306f\u5473\u564c\u3060\u308c\u3067\u98df\u3079\u305f\u3044\u3002<\/p>\n<p>\u4e0b\u306b\u6577\u3044\u305f\u30ad\u30e3\u30d9\u30c4\u3068\u306b\u3093\u3058\u3093\u306e\u5343\u5207\u308a\u306f\u3001\u30b3\u30fc\u30eb\u30b9\u30ed\u30fc\u98a8\u306b\u3001\u30c9\u30ec\u30c3\u30b7\u30f3\u30b0\u3067\u3042\u3048\u308b\u3001\u3068\u3044\u3046\u3072\u3068\u624b\u9593\u3092\u304b\u3051\u3066\u307e\uff5e\u3059\u3002<\/p>\n<p>\u4ed5\u4e0a\u3052\u306b\u3001\u30de\u30e8\u3092\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n<p>\u3068\u3093\u304b\u3064\u306f\u3084\u3063\u3071\u308a\u5473\u564c\u304b\u3064\u3060\u304c\u306d\uff08\u7b11\uff09\u3002<\/p>\n<p>\u540d\u53e4\u5c4b\u5f01\u3001\u6614\u306f\u7d50\u69cb\u307a\u3089\u307a\u3089\u3060\u3063\u305f\u306e\u306b\uff5e\u3002<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" alt=\"\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" width=\"88\" height=\"31\" border=\"0\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" alt=\"\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork Cutlet Rice Bowl There are various versions of pork cutlet rice bowl found in Japan. This is one of the versions where a pork cutlet is served with cabbage on top of rice. Miso katsu or pork cutlet with miso sauce is a specialty of Nagoya, my hometown. Pork Cutlet Rice Bowl: cooked white [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-31066","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31066","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=31066"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31066\/revisions"}],"predecessor-version":[{"id":31072,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/31066\/revisions\/31072"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}