{"id":8635,"date":"2009-10-26T21:33:25","date_gmt":"2009-10-27T01:33:25","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=8635"},"modified":"2009-10-26T21:33:25","modified_gmt":"2009-10-27T01:33:25","slug":"chicken-and-egg-rice-bowl-with-chili-pepper-sauce%e5%a4%89%e3%82%8f%e3%82%8a%e8%a6%aa%e5%ad%90%e4%b8%bc%e3%80%81%e3%82%b3%e3%83%81%e3%83%a5%e3%82%b8%e3%83%a3%e3%83%b3%e5%85%a5%e3%82%8a%e3%81%a7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=8635&lang=en","title":{"rendered":"Chicken and Egg Rice Bowl with Chili Pepper Sauce
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\"IMG_8692\"<\/a><\/p>\n

Chicken and Egg Rice Bowl with Sweet and Spicy Sauce<\/strong>
\nDinner October 17, 2009<\/em><\/p>\n

There is a traditional rice bowl made with chicken and egg in Japan. For the traditional chicken and egg rice bowl, chicken, onion, and eggs are cooked in soy sauce-based sweet sauce and served on white rice. The rice bowl I’m introducing here is not the traditional one. This time I decided to make something a bit different and spicy. <\/p>\n

Cook sliced onion and diced chicken, and add soy sauce, sugar, kochujang (Korean chili pepper paste), mirin (Japanese sweet sake), and corn starch. Serve it on rice and soft-boiled eggs. Sprinkle sesame seeds, green onion, and nori (dried seaweed). <\/p>\n

*My Vegetable Soup<\/a> made it to Top 5 at Foodbuzz<\/a> today!! <\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Chicken and Egg Rice Bowl with Sweet and Spicy Sauce Dinner October 17, 2009 There is a traditional rice bowl made with chicken and egg in Japan. For the traditional chicken and egg rice bowl, chicken, onion, and eggs are cooked in soy sauce-based sweet sauce and served on white rice. The rice bowl I’m […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-8635","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8635","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=8635"}],"version-history":[{"count":30,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8635\/revisions"}],"predecessor-version":[{"id":8836,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/8635\/revisions\/8836"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}