Japanese food and Filipino food take to each other like ducks to water. After all, we both have rice-based diets so it’s not a surprise that our favorite ulam (viands eaten with rice) are wonderful with Japanese rice dishes. Take the onigiri, for instance. Pork Adobo + Onigiri? Perfect!
â€¢ Adobo Onigiri.I have to admit, the idea isn’t mine originally. A few months ago, Ministop, a chain of convenience stores, came up with Samurice, onigiri mixed with various meat goodies. They had variants like sisig, meatloaf, barbecue, and of course, adobo. Now, despite the non-descript mushy rice they used, I liked their Adobo Samurice because it hit the spot whenever I had a craving for onigiri. Still, I was probably the only person who used to buy it, so it was pulled out of their shelves eventually.
Would I let that stop me? Of course not! Instead, I decided to make a meatier, more flavorful version with koshihikari rice even. I asked my mom to make her next batch of adobo extra big so I had lots of leftovers to experiment with. Instead of making just one or two onigiri, however, I decided to make many and just freeze them. Good idea, no?
â€¢ Menchikatsu. A tonkatsu like breaded dish, Menchikatsu is made of minced meat–either pork or beef–that’s mixed with onions and spices then formed into patties before breading. It’s a katsu-hamburger of sorts, I guess.
â€¢ Quail eggs on a skewer
â€¢ Carrot sticks
â€¢ Hello Kitty sauce cup of Tonkatsu sauce for the Menchikatsu.