{"id":6541,"date":"2015-02-12T17:19:10","date_gmt":"2015-02-12T17:19:10","guid":{"rendered":"https:\/\/lovesharingfood.com\/seafood-usuyaki-pancake-like-snack-recipe-%e3%81%ad%e3%81%8e%e3%81%a8%e3%82%a4%e3%82%ab%e3%81%ae%e8%96%84%e7%84%bc%e3%81%8d%ef%bc%88%e3%83%81%e3%83%82%e3%83%9f%e9%a2%a8%ef%bc%89-%e4%bd%9c%e3%82%8a\/"},"modified":"2015-02-17T21:03:33","modified_gmt":"2015-02-17T21:03:33","slug":"seafood-usuyaki-pancake-like-snack-recipe-%e3%81%ad%e3%81%8e%e3%81%a8%e3%82%a4%e3%82%ab%e3%81%ae%e8%96%84%e7%84%bc%e3%81%8d%ef%bc%88%e3%83%81%e3%83%82%e3%83%9f%e9%a2%a8%ef%bc%89-%e4%bd%9c%e3%82%8a","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/seafood-usuyaki-pancake-like-snack-recipe-%e3%81%ad%e3%81%8e%e3%81%a8%e3%82%a4%e3%82%ab%e3%81%ae%e8%96%84%e7%84%bc%e3%81%8d%ef%bc%88%e3%83%81%e3%83%82%e3%83%9f%e9%a2%a8%ef%bc%89-%e4%bd%9c%e3%82%8a\/","title":{"rendered":"Seafood Usuyaki (Pancake-like Snack ) Recipe \u306d\u304e\u3068\u30a4\u30ab\u306e\u8584\u713c\u304d\uff08\u30c1\u30c2\u30df\u98a8\uff09 \u4f5c\u308a\u65b9 \u30ec\u30b7\u30d4"},"content":{"rendered":"<p>[TopBan]<\/p>\n<hr \/>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"\/\/www.youtube.com\/embed\/08CxAlqQ4JI\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<hr \/>\n<p>[MidBan]<\/p>\n<p>How to Make Usuyaki \u8584\u713c\u304d\u306e\u4f5c\u308a\u65b9 \u5b57\u5e55\u8868\u793a\u53ef \u6750\u6599(\u65e5\u672c\u8a9e)\u2193 (serves 2)<br \/>100g Spring Onion Leaves or Garlic Chives, cut into 2cm\/0.8 inch pieces (3.5 oz)<br \/>1 Squid<br \/>1 tsp Sake<br \/>1 tbsp Bonito Powder<br \/>60g All Purpose Flour (2.1 oz)<br \/>3 tbsp Potato Starch or Corn Starch<br \/>2 pinches of Salt<br \/>100ml Water (3.4 fl oz)<\/p>\n<p>Sesame Oil<\/p>\n<p>&#8211; Sauce &#8211;<br \/>1 tbsp Soy Sauce<br \/>1 tbsp Black Vinegar or Rice Vinegar<br \/>Karashi Hot Mustard or Ichimi, red chili pepper<\/p>\n<p>You might also enjoy &#8230;<br \/>Sardine Tsumire-jiru<br \/>http:\/\/youtu.be\/mA3U44Ex0Sk<br \/>Onigiri<br \/>http:\/\/youtu.be\/Hj8MFKdUH7I<\/p>\n<p>http:\/\/youtube.com\/cookingwithdog<br \/>http:\/\/facebook.com\/cookingwithdog<br \/>http:\/\/google.com\/+cookingwithdog<br \/>http:\/\/twitter.com\/cookingwithdog<\/p>\n<p>\u203b\u5b57\u5e55\u3092\u8868\u793a\u3059\u308b\u306b\u306f\u52d5\u753b\u4e0b\u90e8\u306b\u3042\u308b [\u5b57\u5e55] \u30a2\u30a4\u30b3\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u4e0b\u3055\u3044\u266a<\/p>\n<p>\uff1c\u6750\u6599\uff1e2\u4eba\u5206(\uff12\u679a\u5206)<br \/>\u9752\u306d\u304e\uff082\u339d\u9577\u3055\uff09\uff1a1\u675f\uff08100g\uff09\u203b\u306b\u3089\u3067\u3082\u826f\u3044<br \/>\u30a4\u30ab\uff1a1\u676f\u3000<br \/>\u9152\uff1a\u5c0f1<br \/>\u304b\u3064\u304a\u7c89\uff08\u524a\u308a\u7bc0\uff09\uff1a\u59271<br \/>\u8584\u529b\u7c89\uff1a60g<br \/>\u7247\u6817\u7c89\uff1a\u59273\uff0830g\uff09<br \/>\u5869\u5c11\u3005\uff1a\uff12\u3064\u307e\u307f<br \/>\u6c34\uff1a100ml<\/p>\n<p>\u3054\u307e\u6cb9<\/p>\n<p>[\u305f\u308c]\u8f9b\u5b50\u9162\u3057\u3087\u3046\u6cb9<br \/>\u3057\u3087\u3046\u6cb9\u59271<br \/>\u9ed2\u9162\u59271(or\u7c73\u9162)<br \/>\u7df4\u308a\u8f9b\u5b50\uff08\u307e\u305f\u306f\u4e00\u5473\u5510\u8f9b\u5b50\uff09<\/p>\n<\/p>\n<hr \/>\n<p>[BotBan]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to Make Usuyaki \u8584\u713c\u304d\u306e\u4f5c\u308a\u65b9 \u5b57\u5e55\u8868\u793a\u53ef \u6750\u6599(\u65e5\u672c\u8a9e)\u2193 (serves 2)100g Spring Onion Leaves or Garlic Chives, cut into 2cm\/0.8 inch pieces (3.<\/p>\n","protected":false},"author":1,"featured_media":6542,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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to Make Usuyaki \u8584\u713c\u304d\u306e\u4f5c\u308a\u65b9 \u5b57\u5e55\u8868\u793a\u53ef \u6750\u6599(\u65e5\u672c\u8a9e)\u2193 (serves 2)100g Spring Onion Leaves or Garlic Chives, cut into 2cm\/0.8 inch pieces (3.","_links":{"self":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts\/6541"}],"collection":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/comments?post=6541"}],"version-history":[{"count":0,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/posts\/6541\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/media\/6542"}],"wp:attachment":[{"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/media?parent=6541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/categories?post=6541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lovesharingfood.com\/wp-json\/wp\/v2\/tags?post=6541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}