{"id":2265,"date":"2012-12-04T13:38:50","date_gmt":"2012-12-04T04:38:50","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=2265"},"modified":"2012-12-04T13:38:50","modified_gmt":"2012-12-04T04:38:50","slug":"kicchiri-kitchen-deep-fried-lotus-root-with-shrimp-paste","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2012\/12\/kicchiri-kitchen-deep-fried-lotus-root-with-shrimp-paste\/","title":{"rendered":"<b>Kicchiri Kitchen:<\/b> Deep Fried Lotus Root with Shrimp Paste"},"content":{"rendered":"<p>\u00e8\u201c\u00ae\u00e6\u00a0\u00b9\u00e3\u0081\u00ae\u00e3\u0081\u00af\u00e3\u0081\u2022\u00e3\u0081\u00bf\u00e6\u008f\u0161\u00e3\u0081\u2019<\/p>\n<p>This is a delicious side dish that you can find at an izakaya but it is very simple to make at home too.<\/p>\n<p>Ingredients<\/p>\n<p>serves 4 as a side dish<\/p>\n<p><a rel=\"attachment wp-att-2266\" href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/2012\/12\/04\/kicchiri-kitchen-deep-fried-lotus-root-with-shrimp-paste\/lotus_root-1\/\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-2266\" title=\"Lotus_root-1\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/Lotus_root-1-300x233.jpg\" alt=\"\" width=\"300\" height=\"233\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/Lotus_root-1-300x233.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/Lotus_root-1-512x398.jpg 512w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/Lotus_root-1.jpg 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>2 pieces of lotus root<\/p>\n<p>1 pack of shrimp paste (ebi no nerimono)<\/p>\n<p>3-4 tablespoons corn starch (katakuriko)<\/p>\n<p>about 1 cup of cooking oil<\/p>\n<p>serve with<\/p>\n<p>2-3 tablespoons grated daikon<\/p>\n<p>3-4 tablespoons ponzu sauce<\/p>\n<ol>\n<li>Peel the lotus roots and cut into slices just under 1 centimetre      thick.<\/li>\n<li>Dust the lotus root slices with the corn starch.<\/li>\n<li>Put the shrimp paste on one slice of lotus root and put another      slice on top, like a sandwich.<\/li>\n<li>Deep fry them until they become golden brown.<\/li>\n<li>Serve with grated daikon and ponzu sauce.<\/li>\n<\/ol>\n<p><a rel=\"attachment wp-att-2267\" href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/2012\/12\/04\/kicchiri-kitchen-deep-fried-lotus-root-with-shrimp-paste\/imgp8822\/\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-2267\" title=\"IMGP8822\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/IMGP8822-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/IMGP8822-300x225.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/IMGP8822-512x384.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00e8\u201c\u00ae\u00e6\u00a0\u00b9\u00e3\u0081\u00ae\u00e3\u0081\u00af\u00e3\u0081\u2022\u00e3\u0081\u00bf\u00e6\u008f\u0161\u00e3\u0081\u2019 This is a delicious side dish that you can find at an izakaya but it is very simple to make at home too. Ingredients serves 4 as a side dish 2 pieces of lotus root 1 pack of shrimp paste (ebi no nerimono) 3-4 tablespoons corn starch (katakuriko) about 1 cup of cooking oil&#8230;<\/p>\n","protected":false},"author":20,"featured_media":2266,"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},"categories":[305,103],"tags":[312],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2012\/12\/Lotus_root-1.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/2265"}],"collection":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/comments?post=2265"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/2265\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/2266"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=2265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=2265"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=2265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}