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"Onigiri" Rice Balls

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Onigiri (お握り or 御握り; おにぎり), also known as omusubi (お結び; おむすび) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume (umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Because of the popularity of onigiri in Japan, most convenience stores there stock onigiri with various fillings and flavors. There are even specialized shops whose only products are onigiri for take out.
File:Onigiri at an onigiri restaurant by zezebono in Tokyo.jpg
("Onigiri" Rice Balls / Image)

Ingredients

* 2cups/400ml rice
* 2cups/400ml water
* umeboshi pickled plum
* tuna(135g/4.7oz)
* 2tbsp soy sauce
* 1tbsp sugar
* grated ginger

(How to sharpen the rice)

1. Let's begin to "sharpen" the rice.
2.You should be gentle because you can break the rice into pieces.
3. Get rid of the cloudy water. Repeat this process 8-10times.
4. Drain the rice in a strainer. Let's leave it for about fifteen
minutes.
5. Put the rice in the pan. Add water to the pan.

(How to cook the rice)
1.Turn the heat on high.
2. Put the lid on.
3.When the water comes to a boil, turn it down. Let it simmer. Let's
wait for 12 minutes.
4.Let's turn off the heat. Don't take the lid off.
5.Let's wait about ten minutes.
6.Take the lid off. Let's mix the rice.

By J.S. on June 27, 2010
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。