{"id":10095,"date":"2024-04-02T08:48:11","date_gmt":"2024-04-02T11:48:11","guid":{"rendered":"https:\/\/www.dicamstv.com\/?p=10095"},"modified":"2024-04-02T08:48:12","modified_gmt":"2024-04-02T11:48:12","slug":"missoshiro-de-inhame","status":"publish","type":"post","link":"https:\/\/www.dicamstv.com\/index.php\/2024\/04\/02\/missoshiro-de-inhame\/","title":{"rendered":"Missoshiro de inhame"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Missoshiro de INHAME -  Voc\u00ea Bonita (27\/03\/2024)\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/OC6fXzWNckA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredientes<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">DASHI (CALDO)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500ml de \u00e1gua<\/li>\n\n\n\n<li>1 peda\u00e7o de alga kombu<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">MISSOSHIRU DE INHAME<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500ml de \u00e1gua<\/li>\n\n\n\n<li>2 inhames m\u00e9dios<\/li>\n\n\n\n<li>1 colher (sopa) de wakame (tipo de alga marinha)<\/li>\n\n\n\n<li>1 peda\u00e7o de tofu cortado em cubos<\/li>\n\n\n\n<li>1 colher (sopa) de miss\u00f4 (pasta de soja)<\/li>\n\n\n\n<li>200ml de dashi de alga kombu<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Modo de Preparo<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>DASHI (CALDO):<\/strong><br>Pegue 200ml de \u00e1gua e amorne. Colique o peda\u00e7o da alga kombu e deixe soltar sabor por pelo menos 3 horas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>MISSOSHIRU DE INHAME:<\/strong><br>Numa panela, colocar \u00e1gua, inhame cortado em peda\u00e7os e levar ao fogo e cozinhar at\u00e9 o inhame ficar macio. Acrescente o dashi de alga kombu. Adicione tofu cortado em cubos e wakame. Tempere com miss\u00f4, desligue antes de entrar em ebuli\u00e7\u00e3o. Servir sempre quente numa tigela pr\u00f3prio para missoshiru (tigela OWAN).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes DASHI (CALDO) MISSOSHIRU DE INHAME Modo de Preparo DASHI (CALDO):Pegue 200ml de \u00e1gua e amorne. Colique o peda\u00e7o da alga kombu e deixe soltar sabor por pelo menos 3 horas. MISSOSHIRU DE INHAME:Numa panela, colocar \u00e1gua, inhame cortado em peda\u00e7os e levar ao fogo e cozinhar at\u00e9 o inhame ficar macio. Acrescente o dashi [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[29,4],"tags":[],"class_list":["post-10095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destaque","category-comida"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Ingredientes DASHI (CALDO) 500ml de \u00e1gua 1 peda\u00e7o de alga kombu MISSOSHIRU DE INHAME 500ml de \u00e1gua 2 inhames m\u00e9dios 1 colher (sopa) de wakame (tipo de alga marinha) 1 peda\u00e7o de tofu cortado em cubos 1 colher (sopa) de miss\u00f4 (pasta de soja) 200ml de dashi de alga kombu Modo de Preparo DASHI (CALDO):Pegue\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" 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