{"id":9336,"date":"2021-01-04T00:55:44","date_gmt":"2021-01-04T00:55:44","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9336"},"modified":"2021-01-04T00:55:44","modified_gmt":"2021-01-04T00:55:44","slug":"w4swjxcz29jmbs4-z9gz4-5nc2z-dl6n3-rwywd-f29y6-4brhp-mctr3-x7zys-55ny8-hrys3-daj4m-zyj68-mp6ka-8k36h-nhj2m-rxhf6-7dl2e-b7t5k-tef44-3kzfh-lepxx-9pphp","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9336","title":{"rendered":"Sashimi (Sliced Raw Fish)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>SERVINGS 4<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 lb. raw fish<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1 cup shredded lettuce or watercress tips<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 teaspoon dry mustard or ginger root<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 teaspoon hot water<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 cup <em>shoyu<\/em><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Use fish which has no small bones in the flesh, such as tuna, ahi, swordfish, ulua or uku.  Remove skin and the dark portion.  Using a sharp, long knife, slice fish diagonally into pieces about 2 inches long, 1 inch wide and 1\/8 inch thick.  Use just one way motion in cutting, and lay the slices gently with the knife, overlapping each piece.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Line a plate with the shredded lettuce and arrange sliced fish neatly on it.  Chill until ready to serve.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Make a paste with mustard and about 1\/2 teaspoon of hot water, stirring vigorously with a pair of chopsticks.  Before serving, add the <em>shoyu<\/em>.  The sliced fish is dipped into this sauce when eaten.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Grated ginger root may be used instead of mustard.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>GARNISHES:<\/strong><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">Other vegetables such as shredded cabbage, <em>shiso<\/em> leaves, shredded cucumber or <em>daikon<\/em> may be used.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1609721732433-VMAJXNQM1QOS14L7T1QI\/55.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SERVINGS 4 1 lb. raw fish 1 cup shredded lettuce or watercress tips 1\/2 teaspoon dry mustard or ginger root 1\/2 teaspoon hot water 1\/2 cup shoyu Use fish which has no small bones in the flesh, such as tuna, ahi, swordfish, ulua or uku. Remove skin and the dark portion. Using a sharp, long&#8230;<\/p>\n","protected":false},"author":0,"featured_media":9337,"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":[3,56,49],"class_list":["post-9336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-japanese","tag-japanese-foods-hui-manaolana-1951","tag-seafood"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9336","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=9336"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9336\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9337"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}