{"id":7226,"date":"2017-03-02T19:11:00","date_gmt":"2017-03-02T22:11:00","guid":{"rendered":"http:\/\/alternativanikkei.com\/?p=7226"},"modified":"2017-03-02T19:11:00","modified_gmt":"2017-03-02T22:11:00","slug":"receta-con-alga-hijiki-gyuniku-no-itamemono","status":"publish","type":"post","link":"https:\/\/alternativanikkei.com\/2026\/receta-con-alga-hijiki-gyuniku-no-itamemono\/","title":{"rendered":"Receta con Alga Hijiki: Gyuniku no itamemono"},"content":{"rendered":"<p><strong><u>Ingredientes:<\/u><\/strong><\/p>\n<p><span style=\"text-decoration: underline;\">Hijiki hidratado<\/span>: 100g (dejar antes unas 3 horas en agua)<\/p>\n<p><span style=\"text-decoration: underline;\">Lomo de ternera en cubos de 3cm x 3cm<\/span>: 200g<\/p>\n<p><span style=\"text-decoration: underline;\">Nabo fresco en cubo 2cm x 2cm<\/span>: 50g<\/p>\n<p><span style=\"text-decoration: underline;\">Jengibre rallado<\/span>: 1 cucharada<\/p>\n<p><span style=\"text-decoration: underline;\">Aceite de girasol<\/span>: 2 cucharadas<\/p>\n<p>[tabs type=\u00bbvertical\u00bb][tabs_head][tab_title]Condimentos[\/tab_title][\/tabs_head][tab]Salsa de soja japonesa: 150 cc Mirin: 50 cc Sake: 50 cc Az\u00facar mascabo: 30 g. Katsuobushi: 1 cucharada Semillas de s\u00e9samo: A gusto p\/seco Aceite de s\u00e9samo: A gusto p\/seco [\/tab][\/tabs]<\/p>\n<div id=\"attachment_7234\" style=\"width: 481px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/alternativanikkei.com\/wp-content\/uploads\/2017\/03\/1b.jpg\" rel=\"attachment wp-att-7234\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-7234\" class=\"wp-image-7234\" src=\"http:\/\/alternativanikkei.com\/wp-content\/uploads\/2017\/03\/1b.jpg\" alt=\"1b\" width=\"471\" height=\"797\" \/><\/a><p id=\"caption-attachment-7234\" class=\"wp-caption-text\">Foto: Akira Takeuchi<\/p><\/div>\n<p><strong><u>Pasos a seguir:<\/u><\/strong><\/p>\n<ol>\n<li>Saltear el nabo y el lomo con el aceite de girasol y con el jengibre rallado hasta que el lomo est\u00e9 cocido<\/li>\n<\/ol>\n<ol start=\"2\">\n<li>Agregar el hijiki junto con los condimentos, todos juntos. Bajar el fuego (a medio bajo)<\/li>\n<\/ol>\n<ol start=\"3\">\n<li>Cuando el nabo ya est\u00e1 cocido, agregar el verdeo, y cocinar un minuto m\u00e1s. Agregar el verdeo en rodaja 1 minuto antes de retirar del fuego<\/li>\n<\/ol>\n<ol start=\"4\">\n<li>Decorar con las semillas de s\u00e9samo tostados, y agregar aceite de s\u00e9samo a gusto.<\/li>\n<\/ol>\n<p>**Este plato tradicional se come fr\u00edo o caliente.<\/p>\n<p>\u00a1\u00a1Saludos a todos, y a probar!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: Hijiki hidratado: 100g (dejar antes unas 3 horas en agua) Lomo de ternera en cubos de 3cm x 3cm: 200g Nabo fresco en cubo 2cm x 2cm: 50g Jengibre rallado: 1 cucharada Aceite de girasol: 2 cucharadas [tabs type=\u00bbvertical\u00bb][tabs_head][tab_title]Condimentos[\/tab_title][\/tabs_head][tab]Salsa de soja japonesa: 150 cc Mirin: 50 cc Sake: 50 cc Az\u00facar mascabo: 30 g. [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":7234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[414,315,114,415,316],"ppma_author":[976],"class_list":["post-7226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-alga-hijiki","tag-cocina","tag-cocina-japonesa","tag-gyuniku-no-itamemono","tag-receta"],"authors":[{"term_id":976,"user_id":9,"is_guest":0,"slug":"akira-takeuchi","display_name":"Akira Takeuchi","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/085598b2fa1b1b093695709240a8b5aa228049d520959e8a2ac47c32d96f3c24?s=96&d=mm&r=g","1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/7226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/comments?post=7226"}],"version-history":[{"count":6,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/7226\/revisions"}],"predecessor-version":[{"id":7235,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/posts\/7226\/revisions\/7235"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/media\/7234"}],"wp:attachment":[{"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/media?parent=7226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/categories?post=7226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/tags?post=7226"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/alternativanikkei.com\/2026\/wp-json\/wp\/v2\/ppma_author?post=7226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}