I successfully froze, defrosted and then actually used some leftover pork chops. Good intentions carried out to fruition; I felt very triumphant today. I came home and immediately got to work making this simple dinner of spicy pork that was marinated for 15 minutes in sriracha, soy sauce, mirin, sugar, sesame oil and sesame seeds.
I had planned on using some Korean gochujang (pepper paste) that had been languishing in my fridge for some time, but when I opened it up, it looked dried out. I had to chuck it into the trash and I have to say, I find it very satisfying to clean out the fridge. I should tackle my pantry, which is in a dismal state right now, but that's another story altogether (how is it even possible I have boxes of stale Girl Scout cookies?).
The furikake (also what I refer to as crack-on-rice) was not good, but that's because I've owned it for a length of time I will not disclose (I got rid of the container, but it was not horrible enough that I felt the need to scrape it off the rice). Getting reacquainted with furikake did, however, make me want to scoop up some new ones the next time I'm at an Asian market. I always think i want to venture out past the basic seaweed one, but I had a not-so-stellar experience before with a bonito mix. I'd appreciate any suggestions if there are other furikake fans out there!