Rika's TOKYO CUISINE: Ginger, Pork and Walnut Rice
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Ginger Chicken Wings (2) Ginger, Pork and Walnut Rice.

(1) Ginger Chicken Wings

Ingredients (Serves 2)
8 chicken wings

1 tbsp grated ginger
1 tsp grated garlic
1/2 tsp salt
1 tsp soy sauce
1 tbsp sake

Potato starch, as needed
Vegetable oil for deep frying

Sugar, as needed
Roasted sesame seeds, to taste
Shichimi seven spice, to taste
Shiso leaves

1. Grate the ginger and garlic, add salt and soy sauce, and marinate the chicken wings for about 30 min.
2. Coat the wings with potato starch and fry in oil, heated to 160 degrees Celsius to cook through.
3. Remove and drain. Heat the oil up high to 180 degrees Celsius to fry again.
4. Once they turn a golden brown, remove and sprinkle with sugar and sesame seeds and serve.

(2) Ginger, Pork and Walnut Rice

Ingredients (Serves 2-3)
360 ml (2 rice cups) rice
150 g ground pork
2 tbsp minced ginger
100 ml walnuts

1 tsp honey
1 tsp sesame oil
2 tbsp sake
1 tsp salt
1 tsp Usukuchi soy sauce
400 ml water and seasonings combined

Scallions, to taste
Black pepper, to taste

1. Mince the ginger.
2. Rinse the rice and set aside, to allow the grains to soak up water. Add to the pot. Mix the seasonings with water and pour over the rice.
3. Top with ground pork, chopped walnuts and grated ginger. Cover, bring to a boil and then simmer over low heat.
4. Once the rice is properly cooked, mix the rice. Sprinkle with chopped scallions and black pepper as you like.