{"id":3852,"date":"2021-01-11T00:57:45","date_gmt":"2021-01-11T00:57:45","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3852"},"modified":"2021-01-11T00:57:45","modified_gmt":"2021-01-11T00:57:45","slug":"d8w2xzsrlrkcx4y-7bc6a-3f4wt-2gjdf-6he9c-9j92l-f4wpc-z3l7m-zwrbk-jskbx-fm7wt","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3852","title":{"rendered":"Nunku Umbusa (Buta to Tofu no Nimono) Pork Tofu Dish"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>SERVES:  6<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1-1\/2 lb. belly or shoulder pork<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 block tofu<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 large daikon<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 bunch mustard cabbage<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2-1\/2 cups pork stock<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">oil for frying<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Seasonings:<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/4 cup shoyu<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tsp. sugar<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">dash msg<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Cover and parboil pork for 30 minutes.  Cut tofu into 2 x 1\/2 x 1\/2 inch sizes.  Place on clean dishcloth and blot.  Sprinkle salt.  Deep-fat fry until golden brown.  Cut soaked mushrooms into 1\/2 inch strips.  Scrape skin off daikon and cut into 2 x 1\/2 x 1\/2 inch sizes.  Blanch mustard cabbage and cut diagonally in 1\/2 inch lengths.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Bring stock to a boil in pot.  Add daikon, mushrooms, and cook for 15 minutes.  Add pork, tofu, and seasonings.  Bring to a boil, lower temperature, simmer for 10 minutes, and add mustard cabbage.  Bring to a boil and serve.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1610326651706-1OA40F7UQXJMW5K30JC7\/82.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SERVES: 6 1-1\/2 lb. belly or shoulder pork 1 block tofu 1 large daikon 1 bunch mustard cabbage 2-1\/2 cups pork stock oil for frying Seasonings: 1\/4 cup shoyu 2 tsp. sugar dash msg Cover and parboil pork for 30 minutes. Cut tofu into 2 x 1\/2 x 1\/2 inch sizes. Place on clean dishcloth&#8230;<\/p>\n","protected":false},"author":0,"featured_media":3853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[231,195,196],"class_list":["post-3852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-mrs-y-takamine","tag-okinawan","tag-okinawan-cookery-and-culture-hui-o-laulima-1976"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3852"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3852\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3853"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}