{"id":704,"date":"2018-07-14T23:51:56","date_gmt":"2018-07-14T22:51:56","guid":{"rendered":"https:\/\/dafrenchcooking.fr\/?p=704"},"modified":"2019-09-02T15:38:39","modified_gmt":"2019-09-02T14:38:39","slug":"aubergine-au-soboro","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=704","title":{"rendered":"Aubergine au soboro"},"content":{"rendered":"<p>Une nouvelle fa\u00e7on de pr\u00e9parer les aubergines : \u00e7a change de la ratatouille&#8230; Au Japon, le SOBORO est une pr\u00e9paration de viande hach\u00e9e sucr\u00e9e-sal\u00e9e.<br \/>\n<!--more--><br \/>\nPour 4 personnes (servir avec un riz blanc)<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<ul>\n<li>2 grosses aubergines<\/li>\n<li>400g de boeuf hach\u00e9<\/li>\n<li>4 cuill\u00e8res \u00e0 soupe de sak\u00e9 (ou vin blanc sec \u00e0 d\u00e9faut)<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de soja<\/li>\n<li>1\/2 \u00e0 1 cuill\u00e8re \u00e0 caf\u00e9 de sel (selon go\u00fbt et \u00e9pices)<\/li>\n<li>2 \u00e0 4 cuill\u00e8res \u00e0 soupe de sucre (selon le go\u00fbt)<\/li>\n<li>huile d&rsquo;olive<\/li>\n<li>2 petits oignons ou 1 gros oignon hach\u00e9<\/li>\n<li>1 gros pouce de gingembre frais hach\u00e9e\/press\u00e9 (on peut \u00e9ventuellement remplacer une partie du gingembre par du curcuma, frais de pr\u00e9f\u00e9rence)<\/li>\n<li>1 gousse d&rsquo;ail<\/li>\n<li>3 cuill\u00e8res \u00e0 soupe de f\u00e9cule de ma\u00efs ou 2 cs d&rsquo;arrow root (appel\u00e9 aussi \u00ab\u00a0<a href=\"https:\/\/fr.wikipedia.org\/wiki\/Maranta_arundinacea\">rouroute<\/a>\u00a0\u00bb \u00e0 la R\u00e9union) pour \u00e9paissir un peu la sauce<\/li>\n<li>8 \u00e0 10 cuill\u00e8res \u00e0 soupe d&rsquo;eau (selon la consistance souhait\u00e9e)<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Couper les aubergines en gros d\u00e9s<\/li>\n<li>Les faire revenir rapidement dans une po\u00eale avec de l&rsquo;huile, les sortir et les \u00e9ponger sur du papier absorbant<\/li>\n<li>Faire revenir quelques minutes la viande avec les oignons<\/li>\n<li>M\u00e9langer le sak\u00e9, la sauce de soja et le sucre et verser sur la viande avec les aubergines<\/li>\n<li>Ajouter le gingembre, l&rsquo;ail, le curcuma hach\u00e9 ou press\u00e9 dans la pr\u00e9paration<\/li>\n<li>Bien m\u00e9langer et laisser mijoter quelques minutes<\/li>\n<li>Dans l&rsquo;eau l\u00e9g\u00e8rement chauff\u00e9e, verser l&rsquo;arrow root et m\u00e9langer au fouet pour ne pas avoir de grumeaux<\/li>\n<li>Verser l&rsquo;arrow root et l&rsquo;eau dans la po\u00eale avec le reste et bien m\u00e9langer<\/li>\n<li>Laisser mijoter jusqu&rsquo;\u00e0 ce que les aubergines soient cuites<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Une nouvelle fa\u00e7on de pr\u00e9parer les aubergines : \u00e7a change de la ratatouille&#8230; Au Japon, le SOBORO est une pr\u00e9paration de viande hach\u00e9e sucr\u00e9e-sal\u00e9e. T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":3,"featured_media":730,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,1],"tags":[77,238,134,120,179,71,90,166,237,42,56],"class_list":["post-704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japon","category-plats","tag-ail","tag-arrow-root","tag-aubergine","tag-boeuf","tag-curcuma","tag-gingembre","tag-oignon","tag-sake","tag-sauce-de-soja","tag-sucre","tag-vin-blanc"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/704","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=704"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/704\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/730"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}