{"id":1295,"date":"2021-05-19T21:07:57","date_gmt":"2021-05-19T19:07:57","guid":{"rendered":"https:\/\/cooknvibe.com\/?p=1295"},"modified":"2021-05-19T21:09:11","modified_gmt":"2021-05-19T19:09:11","slug":"translucent-shrimp-ravioli-x-dashi-broth","status":"publish","type":"post","link":"https:\/\/cooknvibe.com\/index.php\/2021\/05\/19\/translucent-shrimp-ravioli-x-dashi-broth\/?lang=en","title":{"rendered":"Translucent shrimp ravioli x Dashi broth"},"content":{"rendered":"\n<p>Today the key word of this recipe is the umami. This flavour that encourages us to take another bite will be the essential element. The ingredients that will help us are Kombu, this seaweed frequently used in Japanese cuisine but also the dried bonito which is nothing but dried tuna and cut into flakes, its pronounced taste will bring us a smoky and iodized taste to broth. <\/p>\n\n\n\n<p>There is also a fusion of cuisine as the 2 parts of the recipe come from 2 Asian countries. First of all, we have the shrimp ravioli more commonly called B\u00e1nh B\u1ed9t L\u1ecdc, this Vietnamese treat is as tasty as it is aesthetic. Then we have the broth dashi which a Japanese broth rich in flavor that accompanies many dishes.<\/p>\n\n\n<p><strong>[cooked-recipe id=\"1292\"]<\/strong><br \/><em>(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Today the key word of this recipe is the umami. This flavour that encourages us to take another bite will be the essential element. The&#8230; <\/p>\n<p class=\"more\"><a class=\"more-link\" href=\"https:\/\/cooknvibe.com\/index.php\/2021\/05\/19\/translucent-shrimp-ravioli-x-dashi-broth\/?lang=en\">Lire la suite<\/a><\/p>\n","protected":false},"author":1,"featured_media":1285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90,185],"tags":[168,389,394,393,166,391,114,358],"class_list":["post-1295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-en","category-plat-principal-en","tag-asian-2","tag-bonite-en","tag-broth","tag-gluten-free","tag-japanese","tag-kombu-en","tag-shrimp","tag-vietnamese"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/1295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1295"}],"version-history":[{"count":1,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/1295\/revisions"}],"predecessor-version":[{"id":1296,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/1295\/revisions\/1296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1285"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/categories?post=1295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/tags?post=1295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}