{"id":3854,"date":"2021-01-11T00:59:02","date_gmt":"2021-01-11T00:59:02","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3854"},"modified":"2021-01-11T00:59:02","modified_gmt":"2021-01-11T00:59:02","slug":"d8w2xzsrlrkcx4y-7bc6a-3f4wt-2gjdf-6he9c-9j92l-f4wpc-z3l7m-zwrbk-jskbx-fm7wt-aat4n","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3854","title":{"rendered":"Shishi Nunku (Butaniku no Itamemono) Pork Dish"},"content":{"rendered":"
\n

SERVES: 10<\/strong><\/p>\n

1 lb. belly pork<\/p>\n

2 Tbsp. Wesson oil<\/p>\n

1 Tbsp. sesame oil<\/p>\n

1 pkg. sengiri daikon<\/p>\n

2 strips nishime konbu<\/p>\n

1 pkg. square konnyaku<\/p>\n

1 pkg. aburage<\/p>\n

4-5 pieces small canned mushrooms<\/p>\n

1\/4 lb. gobo (optional)<\/p>\n

2 cups pork stock or water<\/p>\n

1\/4 cup shoyu<\/p>\n

1 tsp. salt<\/p>\n

1 Tbsp. sugar<\/p>\n

1 tsp. msg<\/p>\n

\n

Slice pork into 1\/4 x 2 inch slices. Soak sengiri daikon in water for 30 minutes, rinse, squeeze dry, and cut in 2 inch strips. Wash konbu, split in half, and cut in 1\/4 inch slices. Cut mushrooms, konnyaku, aburage in halves, and into 1\/4 inch slices. Scrape outer skin of gobo, sliver into 1\/2 inch lengths, and soak in water with 1 Tbsp. vinegar for 15 minutes to remove harsh taste. Drain.<\/p>\n

Pan-fry pork in hot oils for 10 minutes. Combine stock, all ingredients and seasonings and cook under low heat for 45 minutes. Season to taste. Serve with hot rice.<\/p>\n<\/div>\n

\n

<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

SERVES: 10 1 lb. belly pork 2 Tbsp. Wesson oil 1 Tbsp. sesame oil 1 pkg. sengiri daikon 2 strips nishime konbu 1 pkg. square konnyaku 1 pkg. aburage 4-5 pieces small canned mushrooms 1\/4 lb. gobo (optional) 2 cups pork stock or water 1\/4 cup shoyu 1 tsp. salt 1 Tbsp. sugar 1 tsp….<\/p>\n","protected":false},"author":0,"featured_media":3855,"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":[232,195,196,233],"class_list":["post-3854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-charles-miyashiro","tag-okinawan","tag-okinawan-cookery-and-culture-hui-o-laulima-1976","tag-osato-doshi-kai"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3854","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=3854"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3854\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3855"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}