{"id":60,"date":"2006-08-13T15:01:17","date_gmt":"2006-08-13T14:01:17","guid":{"rendered":""},"modified":"2017-07-31T13:31:50","modified_gmt":"2017-07-31T12:31:50","slug":"maquereaux-au-miso","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=60","title":{"rendered":"Maquereaux au miso"},"content":{"rendered":"<p>Un plat qui n\u00e9cessite une bonne ma\u00eetrise du couteau pour d\u00e9couper le poisson.<br \/>\n<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>4 maquereaux<\/li>\n<li>4 cuill\u00e8res \u00e0 soupe de sak\u00e9 (japonais)<\/li>\n<li>350ml d&rsquo;eau<\/li>\n<li>4 cuill\u00e8res \u00e0 soupe de sucre<\/li>\n<li>l&rsquo;\u00e9quivalent d&rsquo;un pouce de gingembre<\/li>\n<li>4 cuill\u00e8res \u00e0 soupe de miso (prononcer \u00ab\u00a0misso\u00a0\u00bb)<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Vider et d\u00e9capiter les maquereaux si ce n&rsquo;est pas d\u00e9j\u00e0 fait.<\/li>\n<li>Ouvrir en deux le maquereau, enlever l&rsquo;ar\u00eate centrale, enlever les autres ar\u00eates et notamment la dorsale etc.<\/li>\n<li>Couper chaque filet en deux perpendiculairement \u00e0 l&rsquo;ar\u00eate centrale de fa\u00e7on \u00e0 avoir comme des carr\u00e9s de maquereau.<\/li>\n<li>Inciser en forme de croix la peau des morceaux de maquereau.<\/li>\n<li>M\u00e9langer 4 cuill\u00e8res \u00e0 soupe de sak\u00e9 avec 350ml d&rsquo;eau.<\/li>\n<li>Chauffer le sak\u00e9 et l&rsquo;eau dans une po\u00eble (prononcer poil) \u00e0 feu moyen et y mettre les morceaux de maquereau.<\/li>\n<li>Ajouter le gingembre coup\u00e9 en petits batonnets tout fins.<\/li>\n<li>Ajouter le sucre.<\/li>\n<li>Faire cuire 8 minutes.<\/li>\n<li>D\u00e9layer 4 cuill\u00e8res \u00e0 soupe de miso dans le jus de cuisson et l&rsquo;ajouter dans la po\u00eblle et faire cuire encore 7 minutes \u00e0 feu doux.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Un plat qui n\u00e9cessite une bonne ma\u00eetrise du couteau pour d\u00e9couper le poisson. T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,2,19,9],"tags":[71,167,168,166,42],"class_list":["post-60","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine_du_monde","category-entrees","category-japon","category-poissons","tag-gingembre","tag-maquereau","tag-miso","tag-sake","tag-sucre"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/60\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/368"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}