{"id":6474,"date":"2021-01-04T01:07:25","date_gmt":"2021-01-04T01:07:25","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=6474"},"modified":"2021-01-04T01:07:25","modified_gmt":"2021-01-04T01:07:25","slug":"m65ep7yfnp87sec-8p97b-s5c28","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=6474","title":{"rendered":"Hamaguri No Nishiki Yaki (Broiled Clams)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>SERVINGS 4-5<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 lb. clams (fresh frozen)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">SAUCE:<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/4 cup <em>mirin<\/em> or <em>sake<\/em><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/4 cup <em>shoyu<\/em><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 tablespoon <em>miso<\/em><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/4 teaspoon gourmet powder<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tablespoons sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Mix above sauce ingredients and bring to a boil.  String about 3 to 4 claims on bamboo barbeque sticks, dip in sauce and broil over charcoal.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1609722433455-8CCDA4JPWOM4DKUJCH8T\/58.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SERVINGS 4-5 1 lb. clams (fresh frozen) SAUCE: 1\/4 cup mirin or sake 1\/4 cup shoyu 1 tablespoon miso 1\/4 teaspoon gourmet powder 2 tablespoons sugar Mix above sauce ingredients and bring to a boil. String about 3 to 4 claims on bamboo barbeque sticks, dip in sauce and broil over charcoal.<\/p>\n","protected":false},"author":0,"featured_media":6475,"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":[3,56,293,49],"class_list":["post-6474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-japanese","tag-japanese-foods-hui-manaolana-1951","tag-mrs-nobuko-shibata","tag-seafood"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6474","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=6474"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/6474\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/6475"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}