{"id":6286,"date":"2021-08-15T01:31:25","date_gmt":"2021-08-15T01:31:25","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=6286"},"modified":"2021-08-15T01:31:25","modified_gmt":"2021-08-15T01:31:25","slug":"m26xkm59hhkpa6l","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=6286","title":{"rendered":"Somen Pupu Squares"},"content":{"rendered":"
\n

6 oz. somen noodles (2\/3 of a 9 oz. pkg.)<\/p>\n

2 cups toppings (char siu, ham, shrimp, imitation crab, kamaboko, eggs, cucumber or green onions, etc., thinly sliced, cut 3\/4 inch lengths)<\/p>\n

1 stick white kanten<\/p>\n

1 can (14-1\/2 oz.) chicken broth plus water to make 2 cups<\/p>\n

1\/2 tsp. salt<\/p>\n

1 tsp. sugar<\/p>\n

\n

SAUCE<\/strong>:<\/p>\n

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

3 Tbsp. sesame seeds<\/p>\n

1 tsp. salt<\/p>\n

6 Tbsp. rice vinegar<\/p>\n

1\/4 cup soy sauce<\/p>\n

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

1\/4 cup sesame oil<\/p>\n

\n

Cook somen noodles according to package instructions. Rinse and drain well. Set aside. Spread somen in a 9×13 pan. Sprinkle toppings over somen. Refrigerate. rinse kanten stick and break into small pieces and soak in the broth for 30 minutes. Add salt and sugar and bring to a boil. Continue cooking on medium heat, stirring frequently until kanten is dissolved completely. Strain. Pour hot kanten on somen. Chill until kanten is firmly set.<\/p>\n

Sauce<\/strong>: Combine all ingredients; stir to dissolve sugar.<\/p>\n

To serve, cut into squares and place in paper baking cups. Serve with sauce.<\/p>\n<\/div>\n

\n

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

6 oz. somen noodles (2\/3 of a 9 oz. pkg.) 2 cups toppings (char siu, ham, shrimp, imitation crab, kamaboko, eggs, cucumber or green onions, etc., thinly sliced, cut 3\/4 inch lengths) 1 stick white kanten 1 can (14-1\/2 oz.) chicken broth plus water to make 2 cups 1\/2 tsp. salt 1 tsp. sugar SAUCE:…<\/p>\n","protected":false},"author":0,"featured_media":6287,"comment_status":"closed","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":[29],"tags":[167],"class_list":["post-6286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","tag-itadakimasu-women-of-nuuanu-cookbook-ii-1991"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6286","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=6286"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6286\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/6287"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}