{"id":4224,"date":"2015-03-07T17:19:56","date_gmt":"2015-03-07T22:19:56","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4224"},"modified":"2015-03-07T17:19:56","modified_gmt":"2015-03-07T22:19:56","slug":"dashi-japanese-sea-stock","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/03\/07\/dashi-japanese-sea-stock\/","title":{"rendered":"DASHI (JAPANESE SEA STOCK)"},"content":{"rendered":"<div id=\"ingredients\">\n<ul class=\"ingredientsList first no-header\">\n<li class=\"ingredient\"><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/download2.jpeg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-4225\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/03\/download2.jpeg\" alt=\"download\" width=\"246\" height=\"205\" \/><\/a>6 cups cold water<\/li>\n<li class=\"ingredient\">1 oz (30 grams) <a href=\"http:\/\/www.epicurious.com\/tools\/fooddictionary\/entry\/?id=3190\">kombu<\/a> (dried kelp), about 20 square inches<\/li>\n<li class=\"ingredient\">2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup<\/li>\n<\/ul>\n<\/div>\n<div id=\"preparation\" class=\"instructions\">\n<p>Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/103401\">pickled Napa cabbage<\/a> ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/103400\">rice with soy-glazed bonito flakes and sesame seeds<\/a> .<\/p>\n<p id=\"chefNotes\">cooks&#8217; notes:\u2022 If making stock for miso soup it is not necessary to save the kombu or katsuo bushi. \u2022 Stock keeps 4 days. Cool, uncovered, before chilling, covered.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>6 cups cold water 1 oz (30 grams) kombu (dried kelp), about 20 square inches 2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup Bring cold water and kombu just to a boil in a large saucepan over &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2015\/03\/07\/dashi-japanese-sea-stock\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[260,9,299],"tags":[454,453,517],"class_list":["post-4224","post","type-post","status-publish","format-standard","hentry","category-japanese","category-soup","category-soup-base","tag-dried-bonito-flakes","tag-kombu","tag-soup"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4224"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4224\/revisions"}],"predecessor-version":[{"id":4226,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4224\/revisions\/4226"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}