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How to make Onigiri

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http://japanese-dishes.western-visayas.net/images/onigiri.jpg
(Onigiri for little children / Bento Image)

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 one of the most popular Japanese foods. It's made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed).
How to Make Onigiri (Japanese Rice Balls)

Ingredient:
For 4 fair sized rice balls

* 4 cups of freshly cooked Japanese-style rice (What kind of rice can you use? See Looking at different types of rice. No, you cannot use long-grain, jasmine, basmati, or Uncle Ben's.)
* 2 sheets of nori seaweed, cut into 3cm/2 inch wide strips
* Salt
* Fillings. Some classic fillings are pickled plum (umeboshi), bonito flakes just moistened with soy sauce (okaka), bonito flakes mixed with pickled plum (umekaka), flaked cooked salted salmon (shake or shiozake), cooked salty cod roe (tarako), chopped up pickles (tsukemono), and tsukudani, various tidbits - bonito cubes, tiny clams, etc. - cooked and preserved in a strong soy-sugar-sauce. Some non-traditional fillings that work well are described below.

Method:

The key to making good onigiri is to have freshly cooked, hot rice. You can't make good onigiri with cold rice.

Wet your impeccably clean hands with cold water, and sprinkle them with salt. Take 1/4th of the rice and place on one hand. Make a dent in the middle of the rice with your other hand. Put in about 1 tsp or so worth of filling in the dent.

Working rapidly, wrap the rice around the filling, and form into a ball. To make the traditional triangular shape, cup your hand sharply to form each corner, and keep turning it until you are happy with the shape. Practive makes perfect.

Wrap the rice ball with 1-2 strips of nori seaweed.

Repeat for the rest of the rice.

To bring along on picnic, wrap in plastic film or in a bamboo leaf (which is traditional). Some people prefer to carry the nori strips separately, and to wrap them around the onigiri when eating, to preserve the crisp texture of the seaweed.

If it's hard to get a hold of the traditional fillings, here are some non-traditional ones that I have tried that work well. However, unlike the more traditional fillings (especially umeboshi) these fillings are quite perishable, so be careful in hot weather if you are taking them for a picnic. Any rather strongly flavored, salty filling should work.

By JS on May 20, 2011

tag : Onigiri Recipe

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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。