{"id":7874,"date":"2022-08-04T17:22:05","date_gmt":"2022-08-04T08:22:05","guid":{"rendered":"http:\/\/kura-cooking.jp\/english\/?p=7874"},"modified":"2022-08-04T17:22:05","modified_gmt":"2022-08-04T08:22:05","slug":"rakuyaku-salad","status":"publish","type":"post","link":"https:\/\/kura-cooking.jp\/english\/archives\/7874","title":{"rendered":"Rakuyaku Salad"},"content":{"rendered":"
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Rakuyaku Salad<\/h2>\n
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Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Appetizer<\/span><\/div>
Cuisine: <\/span>Japanese<\/span><\/div><\/div>\n\n
Servings: <\/span>2<\/span> serves<\/span><\/span><\/div>\n\n\n\n
Author: <\/span>Yuko Asano@Kuracooking<\/span><\/div>\n
Cost: <\/span>300 yen<\/span><\/div>\n\n

Ingredients<\/h3>
  • 4<\/span> pieces<\/span> Scallion<\/span><\/li>
  • 1<\/span> Tomato<\/span><\/li>
  • 1\/2<\/span> Celery<\/span><\/li>
  • 3<\/span> tbsp<\/span> Scallion soup<\/span><\/li>
  • 1<\/span> tsp<\/span> White soy sauce<\/span><\/li>
  • 1<\/span> tbsp<\/span> Sesame oil<\/span><\/li>
  • a lot<\/span> Love<\/span><\/li><\/ul><\/div>

    Scallion soup<\/strong><\/u><\/h4>
    • 80<\/span> ml<\/span> Rice vinegar<\/span><\/li>
    • 50<\/span> g<\/span> Sugar<\/span><\/li>
    • 15<\/span> g<\/span> Salt<\/span><\/li>
    • 30<\/span> ml<\/span> Mirin (sweet cooking rice wine)<\/span><\/li>
    • a lot<\/span> Love<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Cut scallion into 4 equal pieces lengthwise.<\/span><\/div><\/li>
      • Cut tomatoes into cubes, cut celery into 5cm lengths and slice lengthwise into thin strips.<\/span><\/div><\/li>
      • Pickled 1 and 2 in a mixture of the scallion soup, white soy sauce, sesame oil, and love.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        This pickle is suitable for summer. Eating celery and rakkyo during the rainy season removes excess moisture from the body. Scallion soup is a good seasoning. Please use it well!<\/span>
        <\/div>\n\u00a92022 Yuko Asano<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7838,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[133,137],"tags":[],"class_list":["post-7874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-vegetables"],"_links":{"self":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/7874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/comments?post=7874"}],"version-history":[{"count":0,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/posts\/7874\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media\/7838"}],"wp:attachment":[{"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/media?parent=7874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/categories?post=7874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kura-cooking.jp\/english\/wp-json\/wp\/v2\/tags?post=7874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}