{"id":3860,"date":"2021-01-11T01:02:42","date_gmt":"2021-01-11T01:02:42","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=3860"},"modified":"2021-01-11T01:02:42","modified_gmt":"2021-01-11T01:02:42","slug":"d8w2xzsrlrkcx4y-7bc6a-3f4wt-2gjdf-6he9c-9j92l-f4wpc-z3l7m-zwrbk-jskbx-fm7wt-aat4n-9ms42-86m36-5ckx5","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=3860","title":{"rendered":"Tofu Tu Nasubi Unbushi (Tofu to Nasubi no Nimono) Tofu and Eggplant"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>SERVES:  5<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 Tbsp. vegetable oil<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 tsp. sesame oil<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 lb. lean or belly pork, sliced in 1\/4 inch strips<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 Tbsp. minced round onion<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 long eggplants &#8211; 1\/4 inch round slices (soaked in water for 15 minutes)<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">3 Tbsp. white miso<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 block tofu, cut into 1 inch cubes, drained<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 cup green onions, cut in 1 inch lengths<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Stock and seasoning:<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 cup pork or chicken stock<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 tsp. salt<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 tsp. msg<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">Saute pork in hot oil for 1 minute.  Cook eggplants and onion until tender.  Add miso, cook for 2 minutes, combine stock and tofu.  Simmer for 10 minutes.  Stir in green onions just before serving.  Serve with hot rice.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1610326945510-TJK47QX2OAQ0S6YT6A1F\/86.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SERVES: 5 2 Tbsp. vegetable oil 1 tsp. sesame oil 1\/2 lb. lean or belly pork, sliced in 1\/4 inch strips 1 Tbsp. minced round onion 2 long eggplants &#8211; 1\/4 inch round slices (soaked in water for 15 minutes) 3 Tbsp. white miso 1 block tofu, cut into 1 inch cubes, drained 1\/2 cup&#8230;<\/p>\n","protected":false},"author":0,"featured_media":3861,"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":[232,195,196,237],"class_list":["post-3860","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-tamagusuku-sojin-kai"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3860","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=3860"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/3860\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/3861"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}