Remember the nikumaki onigiri? Well, the other day I remade them, this time adding ginger and then baking them in the oven.
By adding the ginger, it came out more Japanese tasting.
I used some leftover kodaimai rice that I had in my rice warmer, formed them into cylinder rice balls and chilled them.
Then I soaked the meat for 30 minutes. To the original sauce, I added about 1 tablespoon of grated ginger.
After the 30 minutes were up, I heated my oven to 350F (180C) and wrapped each rice ball with the pork.
Then I stuck them in for 15 minutes.
After the 15 minutes were up, I drizzled the 1/2 tablespoon of honey, then put them back into the oven for another 15 minutes.
After the second round of 15 minutes were up, I sprinkled sesame seeds and sliced one in half.
Yummy! Since these tasted more Japanese-y, I recommend serving them with Japanese pickles instead of kim chee.