![\"674\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/05\/674.jpg\")
<\/a><\/p>\nGinger “Just like Meat” Rice Bowl<\/strong><\/p>\n Can you believe this is not real meat?<\/p>\n <\/p>\n This looks just like meat, doesn’t it?<\/p>\n Well, this is called “marukkiri oniku” which translates into “just like meat”.<\/p>\n I found this product at a regular grocery store when I was in Japan last year.<\/p>\n These are sold dry in a plastic package.<\/p>\n You just need to cook it in boiled water for one to two minutes, and then you can cook use it just like any meat.<\/p>\n I cooked my “marukkiri oniku” in ginger teriyaki sauce and it turned out delicious!<\/p>\n Not only the look but also the texture is just like meat.<\/p>\n But the greatest thing about this is that it’s not just fake meat that replaces meat, but it’s actually better than meat.<\/p>\n This is made of whole soy beans and genmai rice. That’s it. No other ingredients. They also use only organic beans and rice. While this has much lower calories and fat compared to meat, it has actually higher protein, according to the product’s site.<\/p>\n Check out their English site<\/a> for more information if you are interested. Unfortunately they do not ship internationally at this time.<\/p>\n canola oil \u307e\u308b\u3063\u304d\u308a\u304a\u8089\u751f\u59dc\u713c\u304d\u4e3c<\/strong><\/p>\n \u307e\u308b\u3063\u304d\u308a\u304a\u8089\u3063\u3066\u77e5\u3063\u3066\u307e\u3059\u304b\uff1f<\/p>\n \u6628\u5e74\u65e5\u672c\u306b\u5e30\u56fd\u4e2d\u306b\u3001\u898b\u3064\u3051\u307e\u3057\u305f\u3002<\/p>\n \u5927\u8c46\u3068\u7384\u7c73\u3067\u4f5c\u3089\u308c\u305f\u8089\u98a8\u306a\u3082\u306e\u3002<\/p>\n \u304b\u308a\u3063\u304b\u308a\u306b\u4e7e\u71e5\u3055\u308c\u305f\u72b6\u614b\u3067\u888b\u306b\u5165\u3063\u3066\u666e\u901a\u306e\u30b9\u30fc\u30d1\u30fc\u3067\u58f2\u3063\u3066\u3044\u305f\u306e\u3092\u898b\u3064\u3051\u3066\u3001\u9762\u767d\u305d\u3046\uff01\u3068\u601d\u3063\u3066\u8cb7\u3063\u3066\u304d\u305f\u3082\u306e\u306e\u3001<\/p>\n \u305a\u3063\u3068\u305d\u306e\u5b58\u5728\u3092\u5fd8\u308c\u3066\u3044\u307e\u3057\u305f\uff08\u82e6\u7b11\uff09\u3002<\/p>\n 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meat?<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-35748","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35748","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=35748"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35748\/revisions"}],"predecessor-version":[{"id":35780,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35748\/revisions\/35780"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1×1 inch ginger, chopped
\nmarukkiri oniku, cooked in boiled salted water for about 1 minute and dusted with flour
\n1×1 inch ginger, chopped
\n1 tablespoon sugar
\n1 sake
\n1 soy sauce
\nsalt and pepper
\ncooked rice
\nvegetables1. Cook marukkiri oniku “just like meat” in oil for a few minutes each side.
\n2. Add ginger and continue to cook.
\n3. Add sugar, sake, and soy sauce. Continue to cook until the “meat” absorbs the liquid.
\n4. Salt and pepper.
\n5. Serve the “meat” and vegetables over rice.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"