{"id":9304,"date":"2021-01-03T01:28:29","date_gmt":"2021-01-03T01:28:29","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9304"},"modified":"2021-01-03T01:28:29","modified_gmt":"2021-01-03T01:28:29","slug":"w4swjxcz29jmbs4-z9gz4-5nc2z-dl6n3-rwywd-f29y6-4brhp-mctr3","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9304","title":{"rendered":"Osaka Sushi"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>SUSHI RICE &#8211; 5 Servings<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">4 cups rice<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">4-1\/4 cups water<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">4\u201d <em>konbu<\/em><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tablespoons <em>sake<\/em> or <em>mirin<\/em><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Vinegar Sauce:<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/4 cup vinegar<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tablespoons sugar<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 tablespoon salt<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 teaspoon gourmet powder<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Wash rice 1 to 2 hours before cooking; soak in water for at least 30 minutes, and drain.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Put rice, water and <em>konbu<\/em> in rice cooker.  Remove <em>konbu<\/em> when water begins steaming.  Add <em>sake<\/em> and complete cooking.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">SEASONING RICE WITH VINEGAR SAUCE:<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Place cooked rice in a large bowl and pour the vinegar sauce over it evenly.  Let it stand for 1 or 2 minutes.  Mix with a large wooden ladle.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">To give sheen to <em>sushi<\/em> rice, fan as rice and vinegar sauce are quickly mixed.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><em>Osaka sushi <\/em>originated in Osaka, just as <em>nigiri sushi<\/em> originated in Tokyo.  Instead of rolling like <em>maki sushi<\/em>, a large, square frame is used.  Place <em>sushi <\/em>rice in this frame and press lightly to pack the rice.  Brush top of rice with seasoned vinegar.  Arrange and decorate with prawns, crab, salmon, eggs, (cooked &amp; seasoned) or <em>nori<\/em>.  Then gently place lid which fits inside the frame and press lightly.  Remove frame by pushing the lid downward and lifting it.  Cut pressed <em>sushi <\/em>into interesting shapes.  Arrange individual sushi artistically; garnish with greens.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Ingredients used to decorate <em>sushi<\/em> are usually sea foods.  They may be boiled, or seasoned in vinegar sauce.  The seasoning is generally sweeter than that used for <em>nigiri sushi<\/em> and does not include <em>wasabi<\/em>.  A typical topping is fish marinated in vinegar sauce.<\/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\/1609637264824-X1EWI0Q8HQC11N28O6G9\/41.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SUSHI RICE &#8211; 5 Servings 4 cups rice 4-1\/4 cups water 4\u201d konbu 2 tablespoons sake or mirin Vinegar Sauce: 1\/4 cup vinegar 2 tablespoons sugar 1 tablespoon salt 1\/2 teaspoon gourmet powder Wash rice 1 to 2 hours before cooking; soak in water for at least 30 minutes, and drain. Put rice, water and&#8230;<\/p>\n","protected":false},"author":0,"featured_media":9305,"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-9304","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\/9304","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=9304"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9304\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9305"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}