Today I made pork soboro. I chopped pork belly slices, then stir-fried and seasoned it with shiokoji, shoyu and sugar. And drained the excess fat of it on a paper towel because I used pork belly.
Today's quick okazu! Sweet potato salad! I did a bit different thing this time than my usual way. I boiled bite-size pieces of sweet potato, then mixed with some crushed walnuts and raisin. So far, it's exactly the same as the usual. Then seasoned it with mayo, salt and Caspian Sea soy yogurt. It went much better than I expected. I think my usual sweet potato salad turned out more healthy and moist by the yogurt.