{"id":9956,"date":"2020-11-25T01:53:28","date_gmt":"2020-11-25T01:53:28","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9956"},"modified":"2020-11-25T01:53:28","modified_gmt":"2020-11-25T01:53:28","slug":"xd4n3jltzl25ghs-mykpj-97dhp-8wdzt-k6jkz-hrm72-5bez7-zc26s-ft3cs-zawgl-hm44j-eyarh-26hn9-bl54h-alp2h-5aaxt-l9h4l-ae2ld-g574g-s5aj8-maja8-nbnrf-x4ww3","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9956","title":{"rendered":"Konbu Maki With Pork Center (Seaweed Roll)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">8 oz. nishime or dashi konbu<br \/>1 lb. pork<br \/>Kampyo or string to tie<br \/>1\/3 cup shoyu<br \/>1 tsp. salt<br \/>3 tbsp. sugar<br \/>1\/2 tsp. gourmet powder<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1. Wash sand off konbu and cut into 5&#8243; or 6&#8243; lengths, 2-1\/2&#8243; wide.<br \/>2. Cut pork into strips 1\/2&#8243; x 1\/2&#8243; x 2-1\/2&#8243;.<br \/>3. Place a piece of pork on one end of the konbu strip, roll and tie with kanpyo or string.<br \/>4. Put the konbu mald in a saucepan, add water to cover and cook until tender (3 hours).<br \/>5. Add shoyu, salt, sugar. and gourmet powder and cook for another 30 minutes.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1606269148833-Y1JBM2N5PG6TLFBOM9XK\/33.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>8 oz. nishime or dashi konbu1 lb. porkKampyo or string to tie1\/3 cup shoyu1 tsp. salt3 tbsp. sugar1\/2 tsp. gourmet powder 1. Wash sand off konbu and cut into 5&#8243; or 6&#8243; lengths, 2-1\/2&#8243; wide.2. Cut pork into strips 1\/2&#8243; x 1\/2&#8243; x 2-1\/2&#8243;.3. Place a piece of pork on one end of the konbu&#8230;<\/p>\n","protected":false},"author":0,"featured_media":9957,"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":[21],"tags":[24,67],"class_list":["post-9956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-our-favorite-recipes-yellow-1957","tag-pork"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9956","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=9956"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9956\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9957"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}