Tuesday, August 27, 2013

Rolled UP

豚バラ肉まき – Pork Belly Rolled Rice Balls

_DSC1100It’s a glum reality that August is drawing to an end. For me it as though the summer just fast forwarded…wait, rewind it, I didn’t digest it yet!_DSC1094 

The ‘Toriaezu’ とりあえず(meaning ‘For the time being’) company, was famous for seasoned beef wrapped rice ball. It created a boom by campaigning for the item as the specialty food of Miyazaki prefecture in Kyushu Island. Its rise and fall is down right depressing to me. A few factors of the bankruptcy were  mismanagement, over investment and the unforeseen decrease of popularity. A philosophical word was said in a Japanese movie ‘UDON’ that ‘There is always an end to any so called boom’

I’m swimming against the flow of the ‘boom ‘perhaps. Simple yet satisfying food like this never faces death in my recipe book. The change of season is inevitable, the arrival of dusk accelerated each day, the blue moon over the roof, having something comforting to eat, I have so much to be grateful for. Besides, I have the gentler side, hopefully slower pace of summer still left to enjoy._DSC1034 

Pork Belly Rolled Rice Balls adapted from ‘Today’s Cooking ‘ magazine._DSC1051

  • Cooked rice about 3 cups
  • Thinly sliced pork belly approximately 1/2 pound
  • 6 shiso leaves
  • 2 Tablespoons each of soy sauce, mirin, sake, and water in a small bowl – this mixture is called tare. 
  • Seven spices (七味唐辛子) optional
  1. With moistened hands, make six 2-1/2 inch x 1 inch cylinders with warm rice. If you have rice molder as in this picture, you’re able to make perfect cylinders.
  2. Cut the pork belly meat to about 8 inches in length then lay a few strips to cover the width of the cylinder.
  3. Put 1 shiso leaf on top of meat and the molded rice on top of that. Roll it up nicely and shape it up if necessary.
  4. Heat a non-stick skillet at medium heat. Do not use oil, oil from pork belly is sufficient.
  5. Place the rolled up rice balls seam down in the skillet. Brown all over; 2-3 minutes.
  6. Turn off the heat and soak up oil from the pan with wadded paper towel._DSC1088
  7. Turn heat back on then pour sauce/tare over from the edge of pan. Gently roll the meat wrapped rice to coat all over. Cook until the sauce is almost evaporated. Sprinkle seven spice if you so choose._DSC1102

Salty anchovy works wonder with bland edamame (soybeans) salad.The tofu dressing I saw in Jalna’s blog come together without so (y) overwhelming.

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The company tradition of Fridays off in the month of August is such a blessing! I applaud you, sir (my husband’s boss) for your generosity. My husband and I headed to downtown Portland for lunch not too far from his office.

Fattening name of LARDO’ is a quirky kind of place but they have good foods.IMG_0055IMG_0048Pork belly sandwich, nice! photoThyme and rosemary french fries, good!IMG_0051They specialize in pork dishes yet I decided to have the green bean sandwich. How’s that for thinking outside the box? Get back in the box quick! IMG_0053This House Kimchi is a bit on the spicy side. Get it? Side?IMG_0052

Around corner from LARDO, Blue Star Donuts did not have cronuts, darn! The store caters to adults. This crème brulee filled donut came with a liquor tube which I threw right away.IMG_0034

This peanut butter powder and jelly donut was awesome!IMG_0035All donuts were made with brioche dough.IMG_0041We bought two more donuts to go. Passion fruits and coco nib frosting, my fav! _DSC1044Sea salt caramel. Mmmm OK. _DSC1047‘See’ said my husband. If we have a dog, we could buy these donuts. Pretend to buy this donuts for your imaginary dog.IMG_0033

Attended two wedding receptions last week. I forgot my iPhone on first one…silly me. It was a perfect setting in a stunning English garden.IMG_0064 IMG_0066Grandfather leading grandson for a short dancing lesson…one two one two…IMG_0076Others forgo the lessons, opted for free styling.IMG_0067100’s of gorgeous roses, wow!. IMG_0080IMG_0083IMG_0085Too enormous bird cages for even Big Bird.IMG_0088Friends who own this property are incredibly lucky!.

On the way home from the reception we stopped to pick black berries.IMG_0096I had my dress on so I concentrated on taking photos. The weather is so pleasant, what a wonderful world! sort of… sing with me…I see trees of green…red roses too…IMG_0092Thank you sweetheart! _DSC1118  







  1. Your pork belly rice ball photo took my breath away. I'm glad you got to make the tofu dressing. And I DID sing along with you. LOL!!!

    1. Thank you Jalna! Armstrong is one of my favorite artist!

  2. WOW! Another of your simple yet very elegant dish! Thanking you for sharing your talent...I should be able to do this sometime to cheer my clan:)
    BTW, Is it time to pick blackberries?? My goodness...I think we've missed our opportunity once again! Berry picking is fun and they freezes well for winter dessert treats!

    1. Thank you Annie. My friends make black jam with free picking and delicious but black berries are really seedy.

  3. I am totally blown away! You have just posted the recipe which (I am certain of it just after a quick look at ingredients and your beautiful photos) will become a staple in my house. First of all I am crazy for all types of rolls. Secondly, pork is my beloved meat (I already see myself using my beloved smoked raw pork belly here...). Thirdly, I love shiso and use it as often as I can (I have bought a big pot with shiso plant last week and it grows particularly quickly!). Last, but not least, this is one of the most creative ways to use up leftover rice! Oh, and of course the final dish looks irresistible!
    I also love the edamame and anchovy salad. I can only buy frozen edamame here, but they are still excellent. As for anchovy, I'm one of those who love it (not hate it), so this is another dish I am bookmarking.
    Green bean sandwich sounds very original. I bet it would taste great with some chopped kimchi inside ;-)

    1. Thank you Sissi. This is one my favorite dish, so homey. I 'm glad you love shiso, pork belly and anchovy.

  4. 豚肉で作る方が美味しいかも!私は薄い牛肉を使って、紫蘇とごはんと巻いて同じように作ってたけど、味を考えても、やっぱり豚肉の方が合いますね。今度からは私も豚で行きます!紫蘇、大好き。毎日何枚でも食べれるくらい・・・。これみてお腹がすきました。あの、ドーナツのDoughすごいですね。ビックリ!

    1. でしょう?肉巻きおにぎり大好き!簡単に作れて腹持ちがいいですよね。 日本で散々美味しもの食べて来たんでしょう?うらやましいわ。

  5. These look really yummy and so simple. Can almost imagine the lovely flavor of the combination of the pork belly with rice. Thanks for sharing.

    1. Thank you so much for visiting and kind comment.

  6. Mm, I want some of those thyme and rosemary french fries! Those pork belly rolled rice balls look great - they make me think of maki! I bet they were good :)

  7. That dish looks amazing and very original. I really love the idea.

    Great food, pretty roses and tempting blackberries.



    1. Thank you Rosa. This is one of fav treat - quick and satisfying!