{"id":1779,"date":"2012-04-30T12:03:22","date_gmt":"2012-04-30T03:03:22","guid":{"rendered":"http:\/\/rosenight.free.fr\/blog2\/?p=1779"},"modified":"2012-04-30T12:03:22","modified_gmt":"2012-04-30T03:03:22","slug":"imogayu-recette","status":"publish","type":"post","link":"https:\/\/www.rosenight.net\/?p=1779","title":{"rendered":"Imogayu (recette)"},"content":{"rendered":"<p>J&#8217;ai deja ecrit un article (passionant) sur le poridge de riz a la patate douce (imogayu) mais je n&#8217;avais pas vraiment de recette a l&#8217;epoque, j&#8217;en ai refait hier et le resultat etait plutot pas mal, je peux donc cette fois vous donner la recette avec des images en plus.<\/p>\n<p>Ingredient (pour 3 personnes)<\/p>\n<ul>\n<li>1 patate douce<\/li>\n<li>1 dose de riz<\/li>\n<li>6 umeboshi<\/li>\n<\/ul>\n<p>Faire cuire le riz, pour faire du okayu (poridge de riz) il faut d&#8217;apres mon rice cooker mettre 3,5 fois trop d&#8217;eau. 1 cup de riz suffit largement pour 3 personnes.<\/p>\n<p>Eplucher la patate douce et la couper en morceau (bouchee) mettre dans l&#8217;eau froide, porter a ebullition, laisser bouillir 10m, rincer, remettre de l&#8217;eau froide, porter a ebullition, refaire bouille 10m, ca permet d&#8217;eliminer un truc de la patate j&#8217;imagine. Il ne faut pas faire cuire le patate dans le rice cooker avec le riz en tout cas.<\/p>\n<p>Melanger la patate cuite avec le Okayu.<\/p>\n\n<p>Servir dans des bols de riz, avec une prune salee (umeboshi) c&#8217;est top, sinon ca manque un peu de gout et il vaut mieux ajouter un peu de sel.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>J&#8217;ai deja ecrit un article (passionant) sur le poridge de riz a la patate douce (imogayu) mais je n&#8217;avais pas vraiment de recette a l&#8217;epoque, j&#8217;en ai refait hier et le resultat etait plutot pas mal, je peux donc cette fois vous donner la recette avec des images en plus. Ingredient (pour 3 personnes) 1 &hellip; <a href=\"https:\/\/www.rosenight.net\/?p=1779\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Imogayu (recette)<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[5],"tags":[],"class_list":["post-1779","post","type-post","status-publish","format-standard","hentry","category-recette"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3baz2-sH","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.rosenight.net\/index.php?rest_route=\/wp\/v2\/posts\/1779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rosenight.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rosenight.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rosenight.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rosenight.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1779"}],"version-history":[{"count":0,"href":"https:\/\/www.rosenight.net\/index.php?rest_route=\/wp\/v2\/posts\/1779\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.rosenight.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rosenight.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rosenight.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}