{"title":"Making Ajitama (seasoned eggs) at a ramen restaurant","blog_title":"Welcome to new things","type":"rich","provider_name":"Hatena Blog","width":"100%","author_url":"https://blog.hatena.ne.jp/kwbtblog/","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Fwww.ekwbtblog.com%2Fentry%2F2020%2F07%2F26%2F014127\" title=\"Making Ajitama (seasoned eggs) at a ramen restaurant - Welcome to new things\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","published":"2020-07-26 01:41:27","provider_url":"https://hatena.blog","url":"https://www.ekwbtblog.com/entry/2020/07/26/014127","height":"190","categories":["Ajitama (seasoned egg) at a ramen restaurant","Ajiyu","miscellaneous notes"],"blog_url":"https://www.ekwbtblog.com/","image_url":"https://cdn-ak.f.st-hatena.com/images/fotolife/k/kwbtblog/20200726/20200726012334.png","description":"My child loves the ajitama from the ramen shop and requested to have it at home. I bought several kinds of ajitama at the supermarket, but none of them satisfied me, either because they did not taste like ramen noodles in the first place, or because they tasted like ramen noodles, but the yolks were\u2026","version":"1.0","author_name":"kwbtblog"}