|Wrapped and ready for lunch|
You know you are getting comfortable with a cooking style when you feel free to experiment a little, rather than slavishly follow the book. Going through the grocery store this weekend, I remembered I needed about a pound of pork for Gingery Seared Pork (shoga yaki), but I forgot that the recipe called for a solid piece of pork loin, or shoulder, and I got ground pork instead. And while I was at it, I changed the recipe slightly, adding a touch of rice vinegar and a couple drops of sesame oil.
|Ginger seared pork - with a few tweaks of my own|
And since I had all this seasoned ground pork, why not try hand-pressed rice (omusubi)? I saw them at the Japan Festival a month ago, and I thought "they're just filled rice balls, how hard can it be?"
|rice balls, ready to be filled|
|filled with pork and some cucumber, for crunch|