{"id":9699,"date":"2009-12-04T22:09:24","date_gmt":"2009-12-05T03:09:24","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9699"},"modified":"2009-12-04T22:09:24","modified_gmt":"2009-12-05T03:09:24","slug":"omerice-with-sweet-and-sour-mushroom-sauce%e3%82%aa%e3%83%a0%e3%83%a9%e3%82%a4%e3%82%b9%e3%81%ae%e4%b8%ad%e8%8f%af%e9%a2%a8%e3%83%9e%e3%83%83%e3%82%b7%e3%83%a5%e3%83%ab%e3%83%bc%e3%83%a0%e3%82%bd","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9699&lang=en","title":{"rendered":"Omerice with Sweet and Sour Mushroom Sauce
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Omerice with Sweet and Sour Mushroom Sauce<\/strong>
\nLunch November 29, 2009<\/em><\/p>\n

Omerice… or “o-mu-ra-i-su”, is a popular Japanese dish: rice wrapped in a crepe-like thinly cooked egg. For this particular version of omerice, first mix rice with sesame oil and salt and place it in a serving plate. In a small bowl mix eggs, heavy cream, sugar, and salt, pour this mixture in a pan, and cook it until the edge is dry. Put this crepe-like egg over rice (rice is usually wrapped in egg but just covering rice like this is much easier). I served this omerice with sweet and sour sauce, which was made with ginger, garlic, ground pork, green onion, mushrooms, soy sauce, brown sugar, ketchup, vinegar, crashed red pepper, sesame oil and corn starch. <\/p>\n

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Omerice with Sweet and Sour Mushroom Sauce Lunch November 29, 2009 Omerice… or “o-mu-ra-i-su”, is a popular Japanese dish: rice wrapped in a crepe-like thinly cooked egg. For this particular version of omerice, first mix rice with sesame oil and salt and place it in a serving plate. In a small bowl mix eggs, heavy […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7],"tags":[],"class_list":["post-9699","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9699","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=9699"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9699\/revisions"}],"predecessor-version":[{"id":9806,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9699\/revisions\/9806"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}