{"id":42390,"date":"2016-12-11T18:23:11","date_gmt":"2016-12-11T23:23:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42390"},"modified":"2016-12-11T20:01:55","modified_gmt":"2016-12-12T01:01:55","slug":"daikon-steak-bento%e5%a4%a7%e6%a0%b9%e3%82%b9%e3%83%86%e3%83%bc%e3%82%ad%e5%bc%81%e5%bd%93","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42390&lang=en","title":{"rendered":"Daikon Steak BENTO<br>\u5927\u6839\u30b9\u30c6\u30fc\u30ad\u5f01\u5f53"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42391 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/19-1.jpg\" alt=\"19\" width=\"510\" height=\"717\" \/><\/p>\n<p>I still haven&#8217;t gotten my new BENTO boxes yet, but I didn&#8217;t want to wait.<\/p>\n<p>So, here is my today&#8217;s lunch BENTO.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42392 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/13-1.jpg\" alt=\"13\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/13-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/13-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The main dish was this Daikon steak.<\/p>\n<p>The secret ingredient was <a href=\"https:\/\/www.amazon.com\/Nama-Shio-Koji-Rice-malt-Seasoning\/dp\/B009C9PSQG\" target=\"_blank\">rice-malt seasoning<\/a>.<\/p>\n<p>This was my first time to try this seasoning, but it was absolutely wonderful and took my soy sauce-based sauce to the next level.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42393 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/10-2.jpg\" alt=\"10\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/10-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/10-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42394 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/14-4.jpg\" alt=\"14\" width=\"568\" height=\"428\" \/><\/p>\n<p>The main dish number 2 was garbanzo and mushroom soft fritters.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42395 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/15-3.jpg\" alt=\"15\" width=\"568\" height=\"428\" \/><\/p>\n<p>The side dishes were this curried onion and green peppers, and creamy tomato coleslaw.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42396 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/16-2.jpg\" alt=\"16\" width=\"568\" height=\"428\" \/><\/p>\n<p>This is what the whole lunch looked like.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42397 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/12-3.jpg\" alt=\"12\" width=\"568\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42409 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/22.jpg\" alt=\"22\" width=\"568\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42398 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/16-3.jpg\" alt=\"16\" width=\"556\" height=\"556\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/16-3.jpg 556w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/16-3-150x150.jpg 150w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/16-3-450x450.jpg 450w\" sizes=\"auto, (max-width: 556px) 100vw, 556px\" \/><\/p>\n<p>I recently made this napkin.<\/p>\n<p>This is called &#8220;sashiko&#8221; a kind of Japanese traditional embroidery.<\/p>\n<p>This was my first try, and I wasn&#8217;t sure if I had enough patience to finish, but actually I really enjoyed the entire process.<\/p>\n<p>I already have another sashiko project planned (I&#8217;m waiting for threads), and I can&#8217;t wait to start it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42399 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/12\/20.jpg\" alt=\"20\" width=\"510\" height=\"717\" \/><\/p>\n<p><strong>Daikon Steak<\/strong><\/p>\n<p>5~6 about 1\/2 inch thick daikon slices<br \/>\ncanola oil<br \/>\nsauce<br \/>\n&#8211; 1\/2 cup water<br \/>\n&#8211; 2 tablespoons soy sauce<br \/>\n&#8211; 1~2 tablespoons mirin<br \/>\n&#8211; 1~2 tablespoons sugar<br \/>\n&#8211; 1~2 tablespoons shio-koji (Japanese rice-malt seasoning)<br \/>\n&#8211; salt and pepper<\/p>\n<p>1. Cook daikon slices in water in microwave for a few minutes; I cooked mine for two minutes each side, but the cooking time may vary.<br \/>\n2. Sautee the daikon in oil both sides, until browned.<br \/>\n3. Add the sauce. Turn heat down to low-medium heat, thicken the sauce, and let the daikon absorb the sauce.<\/p>\n<p>Have a great rest of the weekend everyone!<\/p>\n<p>Stay warm.<\/p>\n<p>We&#8217;ve got about 6 inches of snow so far, and it looks like more is coming&#8230;<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I still haven&#8217;t gotten my new BENTO boxes yet, but I didn&#8217;t want to wait. So, here is my today&#8217;s lunch BENTO. The main dish was this Daikon steak. The secret ingredient was rice-malt seasoning. This was my first time to try this seasoning, but it was absolutely wonderful and took my soy sauce-based sauce [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,21,11,26,25,28,29],"tags":[],"class_list":["post-42390","post","type-post","status-publish","format-standard","hentry","category-bento","category-mushroom","category-starches","category-peppers","category-root-vegetable","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42390","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=42390"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42390\/revisions"}],"predecessor-version":[{"id":42410,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42390\/revisions\/42410"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}