{"id":6492,"date":"2015-10-12T08:55:45","date_gmt":"2015-10-12T06:55:45","guid":{"rendered":"http:\/\/www.kuchniokracja.hanami.pl\/?p=6492"},"modified":"2015-10-12T08:51:14","modified_gmt":"2015-10-12T06:51:14","slug":"chashu-japonski-boczek-glazurowany","status":"publish","type":"post","link":"https:\/\/kuchniokracja.hanami.pl\/index.php\/chashu-japonski-boczek-glazurowany\/","title":{"rendered":"Ch\u0101sh\u016b &#8211; japo\u0144ski boczek glazurowany"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p style=\"text-align: justify;\"><strong><em>Ch\u0101sh\u016b<\/em><\/strong> to japo\u0144ski boczek glazurowany. Ma g\u0142\u0119boki smak i zupe\u0142nie nie czu\u0107 w nim t\u0142uszczu. Koniecznie wypr\u00f3bujcie ten przepis.<\/p>\n<h2 style=\"font-size: 16px; text-align: justify;\"><strong><span itemprop=\"name\">Ch\u0101sh\u016b &#8211; japo\u0144ski boczek glazurowany <\/span> &#8211; przepis:<\/strong><\/h2>\n<p><strong><span itemprop=\"ingredients\">1200 g surowego boczku<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">350 ml wody<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">200 ml ciemnego sosu sojowego<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">100 ml <em>mirin<\/em> (s\u0142odka <em>sake<\/em>)<\/span><\/strong><br \/>\n<strong><span itemprop=\"ingredients\">1 por<\/span><\/strong><\/p>\n<p itemprop=\"recipeInstructions\" style=\"text-align: justify;\">Boczek kroimy na dwa lub cztery kawa\u0142ki. Mi\u0119so obsma\u017camy na patelni (w szczeg\u00f3lno\u015bci od strony sk\u00f3ry). Do g\u0142\u0119bokiego garnka wlewamy sos sojowy, wod\u0119, <em>mirin<\/em> i dodajemy pora (technika krojenia julienne). Dok\u0142adnie mieszamy. Przesma\u017cone kawa\u0142ki mi\u0119sa uk\u0142adamy w garnku z mieszanin\u0105. Doprowadzamy mieszanin\u0119 do wrzenia po czym zmniejszamy ogie\u0144. Boczek gotujemy na wolnym ogniu przez oko\u0142o 3-4 godziny (albo do momentu a\u017c mieszanina nie zrobi si\u0119 g\u0119sta). Co jaki\u015b czas nale\u017cy polewa\u0107 wystaj\u0105c\u0105 cz\u0119\u015b\u0107 boczku mieszanin\u0105. Mi\u0119so kroimy po ostygni\u0119ciu. <strong><em>Ch\u0101sh\u016b<\/em><\/strong> to nieod\u0142\u0105czny dodatek do da\u0144 z makaronem <em>r\u0101men<\/em>. Kawa\u0142ki mi\u0119sa mo\u017cna te\u017c je\u015b\u0107 z ry\u017cem i robi\u0107 z nim kanapki.<\/p>\n<p><a href=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/09\/boczek_chashu.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/09\/boczek_chashu.jpg\" itemprop=\"image\" alt=\"Ch\u0101sh\u016b - japo\u0144ski boczek glazurowany, Fot. Hanami\u00ae\" width=\"500\" height=\"750\" class=\"aligncenter size-full wp-image-6493\" srcset=\"https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/09\/boczek_chashu.jpg 500w, https:\/\/kuchniokracja.hanami.pl\/wp-content\/uploads\/2015\/09\/boczek_chashu-1x1.jpg 1w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ch\u0101sh\u016b to japo\u0144ski boczek glazurowany. Ma g\u0142\u0119boki smak i zupe\u0142nie nie czu\u0107 w nim t\u0142uszczu. Koniecznie wypr\u00f3bujcie ten przepis. Ch\u0101sh\u016b &#8211; japo\u0144ski boczek glazurowany &#8211; przepis: 1200 g surowego boczku 350 ml wody 200 ml ciemnego sosu sojowego 100 ml mirin (s\u0142odka sake) 1 por Boczek kroimy na dwa lub cztery kawa\u0142ki. Mi\u0119so obsma\u017camy na&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,11],"tags":[229,1785,24,137,393,12,1208,133],"class_list":["post-6492","post","type-post","status-publish","format-standard","hentry","category-japonia","category-kuchnia-japonska","tag-boczek","tag-chashu","tag-kuchnia-japonska-2","tag-mirin","tag-por","tag-przepisy-2","tag-ramen","tag-sos-sojowy"],"_links":{"self":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6492","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/comments?post=6492"}],"version-history":[{"count":2,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6492\/revisions"}],"predecessor-version":[{"id":6495,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/posts\/6492\/revisions\/6495"}],"wp:attachment":[{"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/media?parent=6492"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/categories?post=6492"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuchniokracja.hanami.pl\/index.php\/wp-json\/wp\/v2\/tags?post=6492"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}