{"id":5963,"date":"2009-07-25T17:32:04","date_gmt":"2009-07-25T21:32:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5963"},"modified":"2009-07-25T17:32:04","modified_gmt":"2009-07-25T21:32:04","slug":"rice-bowl-with-green-bean-tempura-and-egg%e3%81%84%e3%82%93%e3%81%92%e3%82%93%e3%81%ae%e5%a4%a9%e3%81%b7%e3%82%89%e3%81%a8%e5%8d%b5%e3%81%ae%e7%94%98%e8%be%9b%e3%81%a9%e3%82%93%e3%81%b6%e3%82%8a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5963&lang=en","title":{"rendered":"Rice Bowl with Green Bean Tempura and Egg
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\"img_6933\"<\/a><\/p>\n

Rice Bowl with Green Bean Tempura and Egg<\/strong>
\nDinner July 20, 2009<\/em><\/p>\n

Here is one way to enjoy your left-over tempura the next day. A rice bowl! This rice bowl is made with white rice, green bean tempura, scrambled egg, dried fish flake, and strips of fried seaweed. Serve it with sweet spicy sauce, made with gochujang (Korean sweet and spicy paste), sesame oil, and soy sauce.<\/p>\n

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Rice Bowl with Green Bean Tempura and Egg Dinner July 20, 2009 Here is one way to enjoy your left-over tempura the next day. A rice bowl! This rice bowl is made with white rice, green bean tempura, scrambled egg, dried fish flake, and strips of fried seaweed. Serve it with sweet spicy sauce, made […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-5963","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5963","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=5963"}],"version-history":[{"count":42,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5963\/revisions"}],"predecessor-version":[{"id":6114,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5963\/revisions\/6114"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5963"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5963"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5963"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}