{"id":2513,"date":"2013-03-12T14:02:28","date_gmt":"2013-03-12T05:02:28","guid":{"rendered":"http:\/\/www.hyogoajet.net\/hyogotimes\/?p=2513"},"modified":"2013-03-19T10:47:05","modified_gmt":"2013-03-19T01:47:05","slug":"kicchiri-kitchen-kansai-style-okonomiyaki","status":"publish","type":"post","link":"http:\/\/www.hyogoajet.net\/hyogotimes\/2013\/03\/kicchiri-kitchen-kansai-style-okonomiyaki\/","title":{"rendered":"<b>Kicchiri Kitchen:<\/b> Kansai Style Okonomiyaki"},"content":{"rendered":"<p><a href=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/03\/IMGP0431.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-2514\" title=\"IMGP0431\" alt=\"\" src=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/03\/IMGP0431-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/03\/IMGP0431-300x225.jpg 300w, http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/03\/IMGP0431-512x384.jpg 512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>\u00e9\u2013\u00a2\u00e8\u00a5\u00bf\u00e5\u00b0\u0081\u00e3\u0081\u0160\u00e5\u00a5\u00bd\u00e3\u0081\u00bf\u00e7\u201e\u00bc\u00e3\u0081\u008d<\/p>\n<p><span style=\"line-height: 1.6em;\">Delicious, winter comfort food which is so easy to make!<\/span><\/p>\n<p>Ingredients &#8211;<\/p>\n<p>1 small cabbage<\/p>\n<p><span style=\"line-height: 1.6em;\">200 \u00e2\u20ac\u201c 300g thin sliced pork (butabaraniku) and\/or seafood<\/span><br \/>\n1 cup flour<\/p>\n<p>3\/4 cup water<\/p>\n<p>2 eggs<\/p>\n<p>1 teaspoon instant dashi (fish stock)<\/p>\n<p>oil<\/p>\n<p>okonomiyaki sauce<\/p>\n<p>dried bonito (katsuobushi)<\/p>\n<p>dried seaweed (aonori)<\/p>\n<p>mayonnaise<\/p>\n<ol>\n<li>Slice cabbage finely<\/li>\n<li>Cut pork into 5-6cm lengths<\/li>\n<li>Put flour, water, dashi and eggs in a bowl and mix well<\/li>\n<li>Put the sliced cabbage into the mixture and mix well<\/li>\n<li>Cook the pork\/seafood on a hot plate<\/li>\n<li>Place a circle shape of the mixture onto the hot plate<\/li>\n<li>Put the pork\/seafood on top of the mixture<\/li>\n<li>Turn it over and cook for about 7 minutes, then turn again and cook for about another 5 minutes<\/li>\n<li>Before serving add sauce, bonito, seaweed and mayonnaise as you like<\/li>\n<\/ol>\n<p>Note \u00e2\u20ac\u201c If you don\u00e2\u20ac\u2122t have a hot plate, then a frying pan also works!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00e9\u2013\u00a2\u00e8\u00a5\u00bf\u00e5\u00b0\u0081\u00e3\u0081\u0160\u00e5\u00a5\u00bd\u00e3\u0081\u00bf\u00e7\u201e\u00bc\u00e3\u0081\u008d Delicious, winter comfort food which is so easy to make! Ingredients &#8211; 1 small cabbage 200 \u00e2\u20ac\u201c 300g thin sliced pork (butabaraniku) and\/or seafood 1 cup flour 3\/4 cup water 2 eggs 1 teaspoon instant dashi (fish stock) oil okonomiyaki sauce dried bonito (katsuobushi) dried seaweed (aonori) mayonnaise Slice cabbage finely Cut pork into&#8230;<\/p>\n","protected":false},"author":20,"featured_media":2514,"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":[103,334],"tags":[21],"jetpack_featured_media_url":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-content\/uploads\/2013\/03\/IMGP0431.jpg","_links":{"self":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/2513"}],"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=2513"}],"version-history":[{"count":0,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/posts\/2513\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media\/2514"}],"wp:attachment":[{"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/media?parent=2513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/categories?post=2513"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.hyogoajet.net\/hyogotimes\/wp-json\/wp\/v2\/tags?post=2513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}