{"id":9300,"date":"2021-01-03T01:27:01","date_gmt":"2021-01-03T01:27:01","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9300"},"modified":"2021-01-03T01:27:01","modified_gmt":"2021-01-03T01:27:01","slug":"w4swjxcz29jmbs4-z9gz4-5nc2z-dl6n3-rwywd-f29y6","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9300","title":{"rendered":"Inari Zushi (Sushi in Cones)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">SERVINGS 24 CONES<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">12 aburage shiromizu<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2-1\/2 cups water<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/4 cup dried shrimp<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tablespoons shoyu<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">3\/4 teaspoon salt<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">6 tablespoons sugar<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/4 teaspoon gourmet powder<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Cut <em>aburage<\/em> in half, making 2 smaller triangles.  Carefully open up so you have a pocket.  Put <em>aburage<\/em> in a saucepan, cover with enough <em>shiromizu<\/em> to cover and boil 15 minutes.  Drain.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Put <em>aburage<\/em>, water and dried shrimps in a saucepan and cook until <em>aburage<\/em> is soft.  Add the seasoning and cook slowly for 30 minutes or more, shaking occasionally to season evenly.  (Spoons and chopsticks tear the <em>aburage<\/em>).  Cook until liquid is almost gone.  Cool.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">While the <em>aburage<\/em> is cooking, prepare 4 cups rice for sushi (see page 41).<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Gu<\/em> (ingredients) to be mixed in the rice may be a combination of carrots, dried mushroom and green beans prepared as in <em>Barazushi<\/em> (page 43).  Green beans are cut thin crosswise and boiled in salted water.  <\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Mix <em>gu<\/em> with <em>sushi meshi <\/em>and fill <em>aburage<\/em> cones.  The dried shrimp used in cooking <em>aburage<\/em> may be crumbled and mixed into the rice.<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1609637209713-6CQC5J97Z14WZO3HDRND\/40.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SERVINGS 24 CONES 12 aburage shiromizu 2-1\/2 cups water 1\/4 cup dried shrimp 2 tablespoons shoyu 3\/4 teaspoon salt 6 tablespoons sugar 1\/4 teaspoon gourmet powder Cut aburage in half, making 2 smaller triangles. Carefully open up so you have a pocket. Put aburage in a saucepan, cover with enough shiromizu to cover and boil&#8230;<\/p>\n","protected":false},"author":0,"featured_media":9301,"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":[44],"tags":[3,56],"class_list":["post-9300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice-dishes","tag-japanese","tag-japanese-foods-hui-manaolana-1951"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9300","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=9300"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9300\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9301"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}