The Food Pursuit
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Onigiri is a typical treat found in convenience stores all across Japan. It’s essentially a rice ball filled with a variety of ingredients and wrapped with nori. Perhaps the on-the-go nature of this item makes it popular among busy school students or white-collars looking for a quick meal. Another attractive feature is its versatility. Today I show how to make dried shredded pork onigiri.
I’m a big fan of Shanghai stir-fried nian gao because I love its glutinous texture and versatility. Normally it’s made with cabbage, carrot, beef or pork and stir-fried with green onion. But it’s also very customizable as you can add your favorite veggies and/or meat. Korean nian gao has much of the same texture and taste, but has a slighty thinner circumference and is usually kept in a rod-shape within Korean dishes. Today, I attempt to slice up Korean nian gao and stir-fry my own variation for lunch.
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