{"id":46161,"date":"2017-12-15T12:15:13","date_gmt":"2017-12-15T17:15:13","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46161"},"modified":"2017-12-15T12:15:13","modified_gmt":"2017-12-15T17:15:13","slug":"kuruma-bu-katsu-don%e8%bb%8a%e9%ba%a9%e3%82%ab%e3%83%84%e4%b8%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46161&lang=en","title":{"rendered":"Kuruma-Bu Katsu-Don<br>\u8eca\u9ea9\u30ab\u30c4\u4e3c"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46162 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/44-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Here is another dish I made using <a href=\"https:\/\/www.culinarytribune.com\/?p=46129&amp;lang=en\" target=\"_blank\" rel=\"noopener\">the Kuruma-Bu Katsu<\/a>.<\/p>\n<p>This is called Katsu-Don, which means Katsu (something breaded and deep-fried) on rice served in a bowl.<\/p>\n<p>The Katsu is usually paired with onions and softly cooked eggs in soy sauce-based sweet broth.<\/p>\n<p>In my version, the eggs were substituted with silken tofu and soy milk.<\/p>\n<p>I haven&#8217;t had Katsu-Don for a long time but this was absolutely delicious!!<\/p>\n<p>Just how I remembered.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46163 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/43.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/43.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/12\/43-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is another dish I made using the Kuruma-Bu Katsu. This is called Katsu-Don, which means Katsu (something breaded and deep-fried) on rice served in a bowl. The Katsu is usually paired with onions and softly cooked eggs in soy sauce-based sweet broth. In my version, the eggs were substituted with silken tofu and soy [&hellip;]<\/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-46161","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\/46161","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=46161"}],"version-history":[{"count":2,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46161\/revisions"}],"predecessor-version":[{"id":46165,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46161\/revisions\/46165"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}