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Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Artisan Sichuan chili crisp — tribute pepper, no MSG, premium
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Artisan Sichuan chili crisp — tribute pepper, no MSG, premium
Adjustable stand — hold cookbook or tablet at eye level while cooking
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cook the rice in a rice cooker according to the manufacturer's instructions. alternatively, in a small saucepan, combine the rice with 1 cup of cold water and bring to a boil over high heat. cover and simmer over low heat until the water is absorbed, 15 minutes. remove from the heat and let stand, covered, for 10 minutes. transfer 1 cup of the cooked rice to a small bowl; reserve the rest for another use. in a bowl, stir the tobanjan, chile oil, ginger and black vinegar with 1 tablespoon of water. in another bowl, combine the sugar, mirin, rice vinegar and salt and sprinkle it over the 1 cup of rice; mix well. form the rice into 24 loosely packed 1/2-inch balls. arrange the 24 lettuce leaves on a platter. in a large nonstick skillet, heat the oil. add the rice balls and cook over moderately low heat, turning, until crispy all over, 6 minutes. wrap a slice of lardo around each warm rice ball and set in a lettuce cup. top each with a lobe of sea urchin and dab with the tobanjan sauce. garnish with scallions and serve.