From 2ba46bbb2217fdeb9aff5fb2f1c032de67140a5c Mon Sep 17 00:00:00 2001 From: wengtad Date: Mon, 17 Oct 2022 22:04:22 +0800 Subject: [PATCH 1/2] fix: incomplete justonecookbook --- recipe_scrapers/justonecookbook.py | 25 +- tests/test_data/justonecookbook.testhtml | 1606 ++++++++++++++++++++-- tests/test_justonecookbook.py | 42 +- 3 files changed, 1573 insertions(+), 100 deletions(-) diff --git a/recipe_scrapers/justonecookbook.py b/recipe_scrapers/justonecookbook.py index a1d321740..f5426c51f 100644 --- a/recipe_scrapers/justonecookbook.py +++ b/recipe_scrapers/justonecookbook.py @@ -1,5 +1,7 @@ -# mypy: disallow_untyped_defs=False +# mypy: allow-untyped-defs + from ._abstract import AbstractScraper +from ._utils import normalize_string class JustOneCookbook(AbstractScraper): @@ -7,9 +9,15 @@ class JustOneCookbook(AbstractScraper): def host(cls): return "justonecookbook.com" + def author(self): + return self.schema.author() + def title(self): return self.schema.title() + def category(self): + return self.schema.category() + def total_time(self): return self.schema.total_time() @@ -20,7 +28,20 @@ def image(self): return self.schema.image() def ingredients(self): - return self.schema.ingredients() + ingredients = self.soup.find_all("li", {"class": "wprm-recipe-ingredient"}) + return [ + normalize_string(ingredient.get_text().replace("▢", "")) + for ingredient in ingredients + ] def instructions(self): return self.schema.instructions() + + def ratings(self): + return self.schema.ratings() + + def cuisine(self): + return self.schema.cuisine() + + def description(self): + return self.schema.description() diff --git a/tests/test_data/justonecookbook.testhtml b/tests/test_data/justonecookbook.testhtml index 04ecc5ae7..b5df9eae7 100644 --- a/tests/test_data/justonecookbook.testhtml +++ b/tests/test_data/justonecookbook.testhtml @@ -1,133 +1,1571 @@ - Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり • Just One Cookbook + + + + + + + +Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり • Just One Cookbook + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり

+
+
4.66
(60)
Total Time: 30 minutes
66 Comments
Recipe
+
+
Easy Grill/BBQ/Smoke Kid-Friendly
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.
+ + +

A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!

+
A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).
+

Today I’m going to share Yaki Onigiri (焼きおにぎり) recipe. Yaki means “grilled” in Japanese (you probably heard enough from my blog – Teriyaki, Yakisoba, Yakiniku, Yakitori, etc), and onigiri means “rice ball.”

+

Onigiri (recipe here) is made of white rice formed into triangular or oval shapes. Inside these rice balls, you can find fillings such as Japanese pickled plum (umeboshi), salted salmon, katsuobushi (or sometimes called okaka), simmered kombu, or spicy cod roe (mentaiko). On the outside, they are often wrapped in dried and crispy nori seaweed.

+

Today’s onigiri is grilled, typically on a frying pan or over a barbecue grill.

+
A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).
+

Making Yaki Onigiri at Home

+

Traditionally, Yaki Onigiri is grilled over charcoal, which lends the rice balls a hint of woodsy, smoky flavor that is truly hard to resist. To make Yaki Onigiri at home, I use a cast iron pan to grill the rice balls instead. This helps to create similar crispiness to how it would taste when cooked over the BBQ grill. But if you don’t mind setting up a charcoal grill, go ahead!

+

These grilled rice balls can be made with or without fillings, but it is more often prepared with plain rice. Because it’s all about simplicity, you want to start with quality Japanese short-grain rice. Forming the onigiri is not something too challenging. I’ve shared step-by-step pictures and tips on how to form the rice balls in the recipe section below, so you will master it in no time. Once your onigiri is formed and placed on the grill, brushed with the sauce and left to crisp up.

+
A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).
+

Savory Sauce for Yaki Onigiri

+

Although most Yaki Onigiri is commonly glazed with soy sauce or miso (I have Miso Yaki Onigiri recipe), I actually love using my Homemade Unagi Sauce. The unagi sauce is a sweet caramelized soy sauce and the savory aroma of the sauce blends perfectly with white rice. You can also purchase Unagi Sauce from Japanese/Asian grocery stores.

+

When onigiri are grilled until crisp up with a toasty delicious crust, and the rice in the center is still tender and sticky, you know it’s time to savor these perfect treats. They are such a wonderful snack for children and adults.

+

If you live near a Japanese supermarket, you can probably find conveniently packaged pre-made Yaki Onigiri in the freezer section. But, really, Yaki Onigiri is so easy to make from scratch that I hope you will give it a try. Especially since it’s barbecue season now, this can be a unique addition to your Asian-style barbecue menus. Enjoy!

+
A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).
+

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

+
+
+
A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).
+
+

Yaki Onigiri (Grilled Rice Ball)

+
4.66 from 60 votes
+
A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!
+
+Print Recipe +Pin Recipe +
+
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
+
+
Servings: 6 pieces
+ +
+

Ingredients
  

For Making Rice

For Cooking Yaki Ongiri

  • 1 Tbsp kosher salt (Diamond Crystal; use half for table salt) (you do not need to use all of it)
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
  • soy sauce (I love using my homemade unagi sauce)
+
+Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. +
+

Instructions
 

  • Gather all the ingredients. Cook the rice with a rice cooker, a pot over the stove, an instant pot, or a donabe. Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.
    Yaki Onigiri Ingredients

To Make Rice Balls

  • First, wet both of your hands with water so the rice won’t stick.
    Yaki Onigiri 1
  • Then put some salt in your hands and rub to spread all around.
    Yaki Onigiri 2
  • Scoop about a half cup of rice onto your palm.
    Yaki Onigiri 3
  • Cover the rice with the other hand and gently form the rice into a triangle.
    Yaki Onigiri 4
  • Make sure the covering hand (my right hand) should be forming a triangle shape. When forming the onigiri shape, your hands should be just firm enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tight.
    Yaki Onigiri 5
  • I use three fingers (thumb, index finger, middle finger) to cover the area to make a nice triangle shape. Then rotate onigiri to make a perfect triangle.
    Yaki Onigiri 6
  • While you squeeze onigiri firmly with both hands, one of your hands has to press onigiri to keep a nice form.
    Yaki Onigiri 7
  • Gently squeeze the center of the triangle on both sides so there is a slight indentation (for grilling onigiri). Now onigiri is ready! You can tell I’m not a good onigiri maker – no matter how many years I have been practicing.
    Yaki Onigiri 8

To Grill Rice Ball

  • Lightly oil a cast-iron skillet and put it on medium heat.
    Yaki Onigiri 9
  • Grill onigiri until all sides are crispy and lightly browned. Rice will release itself when it forms a nice crust. Don’t flip it quickly. Just work on one side at a time and avoid turning over frequently, which may end up breaking into pieces.
    Yaki Onigiri 10
  • Once all nicely toasted and lightly brown, lower heat to medium-low heat. Brush all sides with soy sauce (or unagi sauce). Rotate to make sure all sides become crispy. Be careful not to burn onigiri after you brush it with the sauce.
    Yaki Onigiri 11

To Store

  • Rice gets hard when you refrigerate. You can individually wrap the Yaki Onigiri in plastic wrap and cover them with a thick kitchen towel and store in the refrigerator for up to 2 days. The towel will prevent the rice from getting too cold and keep the food stay cool but not cold. When you're ready to eat, bring it back to room temperature and reheat in a microwave or frying pan.
+

Nutrition

Calories: 147 kcal · Carbohydrates: 31 g · Protein: 3 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Sodium: 53 mg · Potassium: 28 mg · Calcium: 1 mg · Iron: 2 mg
+
+
Author: Namiko Chen
+
Course: Side Dish
Cuisine: Japanese
Keyword: japanese rice
+
+
+©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here. +
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Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!
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Side Dish
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Published: Jun 25, 2012Updated: Jun 13, 2022
Written by Namiko Chen
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Make It Into A Meal

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Nami of Just One Cookbook
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Meet the Author
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Namiko Chen

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I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 800+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
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Yaki Onigiri (Grilled Rice Ball) 焼きおにぎり

4.42
(55)
Total Time: 30 minutes
64 Comments
Recipe
Easy Grill/BBQ/Smoke Kid-Friendly
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.

A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!

A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).

Today I’m going to share Yaki Onigiri (焼きおにぎり) recipe. Yaki means “grilled” in Japanese (you probably heard enough from my blog – Teriyaki, Yakisoba, Yakiniku, Yakitori, etc), and onigiri means “rice ball.”

Onigiri (recipe here) is made of white rice formed into triangular or oval shapes. Inside these rice balls, you can find fillings such as Japanese pickled plum (umeboshi), salted salmon, katsuobushi (or sometimes called okaka), simmered kombu, or spicy cod roe (mentaiko). On the outside, they are often wrapped in the dried and crispy nori seaweed.

Today’s onigiri is grilled, typically on a frying pan or over a barbecue grill.

A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).

Making Yaki Onigiri at Home

Traditionally, Yaki Onigiri is grilled over charcoal, which lends the rice balls a hint of woodsy, smoky flavor that is truly hard to resist. To make Yaki Onigiri at home, I use a cast iron pan to grill the rice balls instead. This helps to create similar crispiness to how it would taste when cooked over the BBQ grill. But if you don’t mind setting up a charcoal grill, go ahead!

These grilled rice balls can be made with or without fillings, but it is more often prepared with plain rice. Because it’s all about simplicity, you want to start with quality Japanese short-grain rice. Forming the onigiri is not something too challenging. I’ve shared step-by-step pictures and tips on how to form the rice balls in the recipe section below, so you will master it in no time. Once your onigiri is formed and placed on the grill, brushed with the sauce and left to crisp up.

A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).

Savory Sauce for Yaki Onigiri

Although most Yaki Onigiri is commonly glazed with soy sauce or miso (I have Miso Yaki Onigiri recipe), I actually love using my Homemade Unagi Sauce. The unagi sauce is a sweet caramelized soy sauce and the savory aroma of the sauce blends perfectly with white rice. You can also purchase Unagi Sauce from Japanese/Asian grocery stores.

When onigiri are grilled until crisp up with a toasty delicious crust, and the rice in the center is still tender and sticky, you know it’s time to savor these perfect treats. They are such a wonderful snack for children and adults.

If you live near a Japanese supermarket, you can probably find conveniently packaged pre-made Yaki Onigiri in the freezer section. But, really, Yaki Onigiri is so easy to make from scratch that I hope you will give it a try. Especially it’s barbecue season now, this can be a unique addition to your Asian-style barbecue menus. Enjoy!

A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).

Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.

A Japanese blue and white plate containing Yaki Onigiri - Japanese Grilled Rice Balls).

Yaki Onigiri (Grilled Rice Ball)

4.42 from 55 votes
A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!
Print Recipe Pin Recipe
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6 pieces

Ingredients
  

For Making Rice

For Cooking Yaki Ongiri

  • 1 Tbsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (you do not need to use all of it)
  • 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
  • soy sauce (I love using my homemade unagi sauce)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • Gather all the ingredients. Cook the rice with a rice cooker, a pot over the stove, an instant pot, or a donabe. Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.
    Yaki Onigiri Ingredients

To Make Rice Balls

  • First, wet both of your hands with water so the rice won’t stick.
    Yaki Onigiri 1
  • Then put some salt in your hands and rub to spread all around.
    Yaki Onigiri 2
  • Scoop about a half cup of rice onto your palm.
    Yaki Onigiri 3
  • Cover the rice with the other hand and gently form the rice into a triangle.
    Yaki Onigiri 4
  • Make sure the covering hand (my right hand) should be forming a triangle shape. When forming the onigiri shape, your hands should be just firm enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tight.
    Yaki Onigiri 5
  • I use three fingers (thumb, index finger, middle finger) to cover the area to make a nice triangle shape. Then rotate onigiri to make a perfect triangle.
    Yaki Onigiri 6
  • While you squeeze onigiri firmly with both hands, one of your hands has to press onigiri to keep a nice form.
    Yaki Onigiri 7
  • Gently squeeze the center of the triangle on both sides so there is a slight indentation (for grilling onigiri). Now onigiri is ready! You can tell I’m not a good onigiri maker – no matter how many years I have been practicing.
    Yaki Onigiri 8

To Grill Rice Ball

  • Lightly oil a cast-iron skillet and put it on medium heat.
    Yaki Onigiri 9
  • Grill onigiri until all sides are crispy and lightly browned. Rice will release itself when it forms a nice crust. Don’t flip it quickly. Just work on one side at a time and avoid turning over frequently, which may end up breaking into pieces.
    Yaki Onigiri 10
  • Once all nicely toasted and lightly brown, lower heat to medium-low heat. Brush all sides with soy sauce (or unagi sauce). Rotate to make sure all sides become crispy. Be careful not to burn onigiri after you brush it with the sauce.
    Yaki Onigiri 11

To Store

  • Rice gets hard when you refrigerate. You can individually wrap the Yaki Onigiri in plastic wrap and cover them with a thick kitchen towel and store in the refrigerator for up to 2 days. The towel will prevent the rice from getting too cold and keep the food stay cool but not cold. When you're ready to eat, bring it back to room temperature and reheat in a microwave or frying pan.
Author: Namiko Chen
Course: Side Dish
Cuisine: Japanese
Keyword: japanese rice
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap an pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!
Side Dish
Published: Jun 25, 2012Updated: Apr 7, 2021
Written by Namiko Chen
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Make It Into A Meal

Nami of Just One Cookbook
Meet the Author

Namiko Chen

I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 800+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
Subscribe
Notify of
64 Comments
Newest
Oldest Most Voted
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Browse Popular Topics

Gyoza 餃子 | Easy Japanese Recipes at JustOneCookbook.comAppetizer
Iced Green Tea Latte | JustOneCookbook.comBeverage
Japanese Souffle Pancakes with berries and fresh whipped cream.Breakfast
Japanese Cheesecake (スフレチーズケーキ) | Easy Japanese Recipes at JustOneCookbook.comDessert
Chicken Teriyaki チキン照り焼き | Easy Japanese Recipes at JusOneCookbook.comEntree
Harusame Salad (Japanese Glass Noodle Salad) on a blue and white plate.Salad
Rice with Mountain Vegetables (Sansai Gohan) served in a green ceramic bowl.Side
Miso Soup (味噌汁) | Easy Japanese Recipes at JustOneCookbook.comSoup
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+document.addEventListener('scroll',function(){if(window.scrollY>12)lazySrc()}) + + diff --git a/tests/test_justonecookbook.py b/tests/test_justonecookbook.py index ab03e722b..0240cd686 100644 --- a/tests/test_justonecookbook.py +++ b/tests/test_justonecookbook.py @@ -1,31 +1,33 @@ +# mypy: allow-untyped-defs + from recipe_scrapers.justonecookbook import JustOneCookbook from tests import ScraperTest -class TestJustOneCookbook(ScraperTest): +class TestJustOneCookbookScraper(ScraperTest): scraper_class = JustOneCookbook def test_host(self): self.assertEqual("justonecookbook.com", self.harvester_class.host()) - def test_canonical_url(self): - self.assertEqual( - "https://www.justonecookbook.com/yaki-onigiri-grilled-rice-ball/", - self.harvester_class.canonical_url(), - ) + def test_author(self): + self.assertEqual("Namiko Chen", self.harvester_class.author()) def test_title(self): self.assertEqual( - self.harvester_class.title(), "Yaki Onigiri (Grilled Rice Ball)" + "Yaki Onigiri (Grilled Rice Ball)", self.harvester_class.title() ) - def test_yields(self): - self.assertEqual("6 servings", self.harvester_class.yields()) + def test_category(self): + self.assertEqual("Side Dish", self.harvester_class.category()) def test_total_time(self): self.assertEqual(30, self.harvester_class.total_time()) + def test_yields(self): + self.assertEqual("6 servings", self.harvester_class.yields()) + def test_image(self): self.assertEqual( "https://www.justonecookbook.com/wp-content/uploads/2020/03/Yaki-Onigiri-Grilled-Rice-Ball-9532-I.jpg", @@ -35,17 +37,29 @@ def test_image(self): def test_ingredients(self): self.assertEqual( [ - "2 rice cooker cups uncooked Japanese short-grain rice", + "2 rice cooker cups uncooked Japanese short-grain rice (2 rice-cooker-cups (180 ml x 2 = 360 ml) yields roughly 4 servings (3 ½ US cups) or 6 rice balls; see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)", "400 ml water", - "1 Tbsp kosher/sea salt (I use Diamond Crystal; use half for table salt) ((you do not need to use all of it))", - "1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)", - "soy sauce ((I love using my homemade unagi sauce))", + "1 Tbsp kosher salt (Diamond Crystal; use half for table salt) (you do not need to use all of it)", + "1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)", + "soy sauce (I love using my homemade unagi sauce)", ], self.harvester_class.ingredients(), ) def test_instructions(self): - return self.assertEqual( + self.assertEqual( "Gather all the ingredients. Cook the rice with a rice cooker, a pot over the stove, an instant pot, or a donabe. Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.\nTo Make Rice Balls\nFirst, wet both of your hands with water so the rice won’t stick.\nThen put some salt in your hands and rub to spread all around.\nScoop about a half cup of rice onto your palm.\nCover the rice with the other hand and gently form the rice into a triangle.\nMake sure the covering hand (my right hand) should be forming a triangle shape. When forming the onigiri shape, your hands should be just firm enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tight.\nI use three fingers (thumb, index finger, middle finger) to cover the area to make a nice triangle shape. Then rotate onigiri to make a perfect triangle.\nWhile you squeeze onigiri firmly with both hands, one of your hands has to press onigiri to keep a nice form.\nGently squeeze the center of the triangle on both sides so there is a slight indentation (for grilling onigiri). Now onigiri is ready! You can tell I’m not a good onigiri maker – no matter how many years I have been practicing.\nTo Grill Rice Ball\nLightly oil a cast-iron skillet and put it on medium heat.\nGrill onigiri until all sides are crispy and lightly browned. Rice will release itself when it forms a nice crust. Don’t flip it quickly. Just work on one side at a time and avoid turning over frequently, which may end up breaking into pieces.\nOnce all nicely toasted and lightly brown, lower heat to medium-low heat. Brush all sides with soy sauce (or unagi sauce). Rotate to make sure all sides become crispy. Be careful not to burn onigiri after you brush it with the sauce.\nTo Store\nRice gets hard when you refrigerate. You can individually wrap the Yaki Onigiri in plastic wrap and cover them with a thick kitchen towel and store in the refrigerator for up to 2 days. The towel will prevent the rice from getting too cold and keep the food stay cool but not cold. When you're ready to eat, bring it back to room temperature and reheat in a microwave or frying pan.", self.harvester_class.instructions(), ) + + def test_ratings(self): + self.assertEqual(4.66, self.harvester_class.ratings()) + + def test_cuisine(self): + self.assertEqual("Japanese", self.harvester_class.cuisine()) + + def test_description(self): + self.assertEqual( + "A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!", + self.harvester_class.description(), + ) From bf96bdd1a163c5abc823560a4adafb24c7d29cde Mon Sep 17 00:00:00 2001 From: wengtad Date: Wed, 19 Oct 2022 20:50:35 +0800 Subject: [PATCH 2/2] fix: remove replace --- recipe_scrapers/justonecookbook.py | 16 +++++++++++----- 1 file changed, 11 insertions(+), 5 deletions(-) diff --git a/recipe_scrapers/justonecookbook.py b/recipe_scrapers/justonecookbook.py index f5426c51f..a56604d13 100644 --- a/recipe_scrapers/justonecookbook.py +++ b/recipe_scrapers/justonecookbook.py @@ -28,11 +28,17 @@ def image(self): return self.schema.image() def ingredients(self): - ingredients = self.soup.find_all("li", {"class": "wprm-recipe-ingredient"}) - return [ - normalize_string(ingredient.get_text().replace("▢", "")) - for ingredient in ingredients - ] + lis = self.soup.find_all("li", {"class": "wprm-recipe-ingredient"}) + ingredients = [] + for ingredient in lis: + spans = ingredient.findAll( + "span", class_=lambda x: x != "wprm-checkbox-container" + )[1:] + ingredient = [] + for span in spans: + ingredient.append(normalize_string(span.get_text())) + ingredients.append(" ".join(ingredient)) + return ingredients def instructions(self): return self.schema.instructions()