{"id":36634,"date":"2015-08-05T22:20:06","date_gmt":"2015-08-06T02:20:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=36634"},"modified":"2015-08-07T23:05:42","modified_gmt":"2015-08-08T03:05:42","slug":"green-bean-tempura-rice-bowl%e3%82%a4%e3%83%b3%e3%82%b2%e3%83%b3%e5%a4%a9%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=36634&lang=en","title":{"rendered":"Green Bean Tempura Rice Bowl
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\"211\"<\/a><\/p>\n

Green Bean Tempura Rice Bowl<\/strong><\/p>\n

Tempura is not the healthiest food but I still love it.<\/p>\n

<\/p>\n

I like any vegetable tempura, but green bean tempura is one of my favorites.<\/p>\n

Crispy green bean tempura was served on white rice with grated radish, green onion, and shichimi (Japanese seven spices) teriyaki sauce. Super tasty!<\/p>\n

Green Bean Tempura Rice Bowl<\/strong><\/p>\n

green bean tempura
\n– batter (1\/2 cup flour, a pinch of baking powder, cold water)
\n– 10 green beans
\n– canola oil
\n– salt
\nshichimi teriyaki sauce
\n– 2 tablespoons soy sauce
\n– 1.5 tablespoon sugar
\n– shichimi spice
\n1 cup white rice, cooked
\n2 radish, grated
\ngreen onion, chopped<\/p>\n

1. Make batter by combining all the ingredients. Dip green beans one at a time into the batter and deep-fry in 350F oil for a few minutes until cooked through. Remove from oil and set them on a paper towel. Sprinkle salt.
\n2. Make shichimi teriyaki sauce. Combine all the ingredients in a pan. Cook until thickened.
\n3. Place the green bean tempura on white rice. Serve with the sauce, grated radish, and green onion.<\/p>\n<\/div>\n

\"221\"<\/a><\/p>\n

\u30a4\u30f3\u30b2\u30f3\u5929\u4e3c<\/strong><\/p>\n

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\"206\"<\/a><\/p>\n

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\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

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

Green Bean Tempura Rice Bowl Tempura is not the healthiest food but I still love it.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-36634","post","type-post","status-publish","format-standard","hentry","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36634","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=36634"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36634\/revisions"}],"predecessor-version":[{"id":36670,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/36634\/revisions\/36670"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36634"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36634"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}