Taro Jelly

I think I’m still compensating for the lack of food in the house the other day, because I’ve felt the need to whip up more sweets. I don’t generally make desserts unless it’s a special occasion. I think it was that strong craving for Two Bite Brownies that undid me. At any rate, I found some Taro Flavour Jelly Powder in the back of my pantry that I’d forgotten about, so I figured it was time to give it a try.

I’d picked this mix up at T&T some time ago with the intention of making it up for my girls. (Generally, I’m not a big fan of moulded jellies.) I do love taro root, though, especially in Japanese sweets, so I thought I should give it a try too.

I used my vintage Tupperware Jel-Ette Moulds, which make single servings. I wasn’t sure how much the package would yield, since the instructions in English weren’t very detailed. It turns out that you can get five 1/2 cup servings out of one package.

I was a little afraid that it wouldn’t set up right, but I followed the instructions to the letter, and it turned out perfectly! I love the colour and the smell. The flavour was okay, but I think that the texture might have been throwing me off since I’m just not a huge jelly fan. Thing 2 didn’t finish her dinner and hence didn’t get to try, but Thing 1 was excited that she got to taste. She said that it was so different from anything she’s used to that she’s not sure if she likes it or not, but she’s willing to try it again at a later date to figure it out. That’s a very well-considered opinion, if you ask me.

Pork Belly Onigiri

Boyed up by not having messed up dinner over the long weekend, I decided to try a recipe that has been on my to-do list ever since I saw it on Tasty Japan: Pork Belly Onigiri (English translation in the video comments). The simplest onigiri is just a palm-sized ball of sticky rice, shaped by hand or pressed in a mould, and served cold. Often, they have a filling (such as canned salmon or barbecue eel), and they are served with a sheet of nori (the same seaweed that wraps some kinds of sushi), which makes them easier to grasp. They’re one of the most ubiquitous snacks you can find in Japan. You can buy them at nice restaurants, but they’re also in the cooler of every corner store and even in vending machines.

These pork belly onigiri definitely take it up a notch when it comes to complexity. First of all, there’s a whole soft-boiled egg in the middle, which means that the rice balls are going to be a lot bigger than the standard kind. Also, they’re wrapped in pork belly (the same cut of meat as bacon, but not cured), fried, and then a sauce is added.

My pork belly onigiri were very tasty, even though I couldn’t find any shiso leaves at a store in my area, and hence had to omit that ingredient. However, all but one of my onigiri fell apart in the final stages of cooking. I think it was because the pork belly I had at home had been thick-sliced at the butcher shop. Really, what you want is something as thinly-sliced as cheap bacon, not the thick cuts that are better in tonkotsu ramen. It’s totally possible that I just might not have squeezed the balls firmly enough before frying them.

In addition, despite cooking the soft-boiled eggs for exactly the amount of time recommended, they ended up being hard-boiled instead of soft. Should I try this recipe again, I think I will deliberately undercook the eggs a bit so that when they cook a bit during the frying stage, they’ll end up perfect in the middle.

Each one of these onigiri was a meal in and of itself; my kids couldn’t finish theirs, and my husband and I were very full after eating ours. I think they might make a nice appetizer if they were made using quail eggs instead of chicken. Quail eggs being a pain in the butt to peel, let alone getting the timing right for soft-boiled, I don’t think I’ll be trying that myself any time soon. Overall, this was a fun meal to make and it was very tasty, even if my end result was far from perfect. I would definitely recommend giving it a go.