Materials: 400 grams of rice, 10 grams of fritters, half a marinated egg, 15 grams of sauerkraut, 10 grams of dried bushmeat, 10 grams of meat floss, 2 grams of cooked white sesame seeds, and 2 heat-resistant plastic bags
How to do it:
1. Heat-resistant plastic bags are placed on a flat tabletop and 200 grams of rice are placed in it to spread it out into a rectangular shape, and then
[[...more rice balls]
Rice balls
Steamed pickled vegetables, marinated eggs (cut in half before putting on) plus a section of the old frying pan over the old, from both sides to the middle of the roll wrapped up that is into a rice ball.
2. The other half of the rice can be wrapped with fried dried radish, meat floss, white sesame seeds and old oil strips to form another flavor of rice balls.
3. Skewer with bamboo skewers.
Onigiri
Photos of various delicious onigiri(20)
By the way, in the anime "Fruits Basket", Tooru is the spokesperson for onigiri, and there was an onigiri party at their school.
Method 2
Materials: 240 grams of rice, 10 grams of minced egg yolk, 10 grams of minced ham, 3 grams of cooked white sesame seeds, 10 grains of cooked black sesame seeds, 5 grams of meat floss, 2 grams of minced seaweed, 2 grams of salmon-scented pine, 2 grams of seaweed-scented pine, and a few bamboo sticks
How to make it:
1. Divide the rice into eight portions of 30 grams each, and roll them into circles.
1.
2. respectively on the outside of the rice ball dipped in egg yolk foam, ham foam white sesame seeds or white sesame seeds mixed into a little black sesame seeds, meat pine, seaweed foam, salmon spice pine, seaweed spice pine.
Edit paragraph production steps
The key to cooking onigiri is to wet your hands with water so that the rice does not stick to your hands, and the onigiri must be pinched while hot. If the rice is cooled, the grains won't stick together, making it difficult to form a ball. At the same time, the salt sprinkled on the surface of the rice balls will dissolve evenly into the rice balls due to the heat and humidity of the rice. You can also wet your hands with concentrated salt water (add 3 times the amount of water to the salt) before kneading the rice balls
[Rice balls]
Rice balls
. However, many families now use film cling wrap to knead rice balls because the rice is hot or they don't want to get their hands wet.
1. Wet your hands with water to keep the rice off your hands. Then take a pinch of salt mixed with white sesame seeds and coat your entire palm with the salt.
2. Spread a bowl of freshly cooked rice on the palm of your hand and gently squeeze it into a ball.
3: Using two fingers, dig a depression in the center of the rice and place the grilled and battered salmon, then add a small amount of rice to cover the salmon.
4: Hold the rice ball in your left hand and turn it with your right hand while squeezing it into a full triangle shape. Be careful not to push too hard, or the rice ball will be hard.
5: Place the rice ball in the center of a rectangle of nori and roll it up from both sides to enclose it. Place a dab of salmon on the head of the onigiri so that you can make it clear what the onigiri is topped with.
A variety of onigiri toppings
From the left side of the inside: braised tuna, stir-fried pickled mustard greens, stir-fried minced beef and minced pork, tuna in mayonnaise, and dried bonito cheese. The cheese is wrapped in hot rice and melts into a gooey paste.
Edit Common Ingredients
* Dried bonito Flaked dried bonito seasoned with sesame seeds and soy sauce.
[Onigiri]
Onigiri
* Roasted cod roe Roast a whole ball of cod roe and knead it.
* Fried Chicken Nuggets Fried chicken nuggets tossed in mayonnaise are a modern take on onigiri.
* Dried plums Remove the core of the plums and finely chop the flesh with a kitchen knife. Dried plums are preservative, so they have been an important ingredient in onigiri (rice balls) as a portable food* since ancient times.
* Green shiso Green shiso-flavored pickled radish.
The rice balls made by mixing crumbled salmon meat with rice have a good color.
Common types
Japanese-style rice balls
Instructions: Dip your hands in water (so they don't stick to the rice), hold the rice and sprinkle it with salt, and shape it into a triangle by placing a plum in the center, like a dumpling! Then wrap it with seaweed.
Japanese meat floss rice balls
In Ingredients: 2 bowls of hot rice, meat floss, sushi vinegar, 2 tablespoons of Japanese soy sauce
Practice:
1) sushi vinegar into the hot rice and mix it well, set aside. ② Take a piece of plastic wrap, place 1/4 of the rice in the center, add meat floss to the rice, tighten the wrap along the center and gently compact the rice ball. ③ Take a flat wok and put a small amount of oil in it, put in the rice balls and fry them over low heat, see that the rice balls are slightly charred, sweep on a layer of soy sauce, then turn the rice balls upside down and sweep on the soy sauce repeatedly until the rice balls are golden brown.
[Rice Balls]
Rice Balls
Note:
Rice balls can be pressed into triangles, rounds, or heart shapes with a model, and fillings can be varied. cheese, pickled radish, etc.
Triangle Rice Balls
The amount of rice used for one rice ball is about 150 grams
Ingredients: one bowl of rice, a pinch of salt, one bowl of water, a good amount of salmon, mentaiko, kombu, and about 1/2 slice of roasted seaweed
How to make it:
1. Let the freshly cooked rice stand for about 15 minutes to cool down or place the rice in a large bowl and stir it with a rice spoon. to dissipate the heat.
2. Wash and moisten your hands, then place a bowlful of rice in the palm of your left hand and flatten it slightly, then add the ingredients in the center. Wrap the rice in the center to make a ball.
3. With your left hand slightly curled up and bent into a mountain shape, start squeezing the rice ball into a triangle shape.
4, the left and right sides of the side with the fingers slightly inward pressure to let the two sides of the round bulge, the rice into a flat surface.
5. Place the molded rice balls on a plate and rub your hands wet with a pinch of salt.
6. Shape the rice ball again to make it more beautiful.
7. Place the rice ball in the seaweed, and lift up the seaweed on both sides to wrap the rice triangle. Press down on the seaweed to make it stick to the rice ball.
8: Place the rice ball with the same ingredients as the inner filling for easy identification.
Note: Gradually increase the force of your hand each time you press the rice ball to make it more compact!
Flip the rice ball over several times so that all three sides are slowly pressed into a triangular shape.
[Onigiri]
Onigiri
Salmon Onigiri
1: Wet the model with water, mix the salted salmon flakes with the rice, and fill the grooves of the model to the top.
2. Place the lid of the model over the grooves and press down firmly.
3. Lift the lid and remove the molded rice ball.
4. Cut seaweed sheets to the appropriate size and secure them in a circle around the side of the triangular rice ball.
Onigiri
Materials:
240 grams of rice, 10 grams of minced egg yolk, 10 grams of minced ham, 3 grams of cooked white sesame seeds, 10 grains of cooked black sesame seeds, 5 grams of meat floss, 2 grams of minced seaweed, 2 grams of salmon, 2 grams of seaweed, 2 grams of seaweed, and a few bamboo skewers
How to make it:
1. Divide the rice into 8 equal portions of 30 grams each. grams each, and roll it into a circle.
2. Dip the outside of the rice ball in egg yolk, white sesame seeds or white sesame seeds mixed with a little black sesame seeds, meat floss, seaweed, salmon floss, seaweed floss.
3. Skewer with a bamboo skewer.
[Rice balls]
Rice balls
Traditional rice balls
Materials:
Rice 400 grams, 10 grams of fritters, half a halved marinated egg, 15 grams of sauerkraut, 10 grams of dried radish, 10 grams of meat floss, 2 grams of cooked white sesame seeds, and 2 heat-resistant plastic bags
Methods:
1. Flat on the desktop, put 200 grams of rice, spread into a rectangle, and then put on the fried pickled vegetables, marinated eggs (cut in half before putting on) plus a section of the old frying pan over the old fritters, from both sides to the middle of the roll wrapped up into a rice ball.
2. The other half of the rice can be wrapped with fried dried radish, meat floss, white sesame seeds and old oil strips to form another flavor of rice balls.
Fried rice balls
Materials:
240 grams of rice, 90 grams of meat sauce, one egg, 30 grams of breadcrumbs, 6 cups of oil
Methods:
1. Heat the meat sauce a little bit so that the oil is melted, drain the oil and absorb the grease with blotting paper, and remove the egg from the shell and break it up.
Rice balls
2. Take 80 grams of rice and wrap it in the drained meat sauce to make a round cake, then dip it in the egg mixture and coat it with breadcrumbs and deep-fry it in a hot frying pan until the exterior is golden brown.
Additionally:
Pair it with some small dishes (such as kimchi, lotus root slices, cauliflower) and fruits (kiwi fruit) for an easy meal.
[Rice balls]
Rice balls
Rice balls
Baked rice balls:
Materials:
Rice: 460 grams, oil, charcoal
Seasoning: barbecue sauce
Methods:
Divided into 4 portions, the rice was pressed into the model (according to personal preference), and then taken out on the grill and baked (the grill needs to be brushed with oil first, and then put in the oven). The grill needs to be brushed with oil first to avoid sticking). Baste with barbecue sauce until both sides are slightly dry.
History
Changes since the 1970s Traditionally, onigiri were thought of as fluffy balls of white rice, perhaps filled with grilled salmon, and wrapped in seaweed by the mother. Convenience stores have changed this picture forever. Since the advent of convenience stores in the 1970s, rice balls have been one of the most important products in convenience stores, and they still are today. The development of a packaging method that separates the rice from the seaweed, keeps the seaweed crispy, and allows consumers to enjoy the onigiri without getting their hands dirty, has made onigiri sold at convenience stores popular. There is also a wide selection of fillings, including many from foreign flavors, giving this precious Japanese food a foreign flavor. For example, since convenience stores introduced tuna and mayonnaise flavored fillings, the onigiri have been selling very well. Each onigiri sold at the store costs about
[Onigiri]
Onigiri
At 100 yen (14.82 yen to the dollar, or about $6.70), the onigiri have become indispensable in modern life. Demand for high-quality onigiri The latest development in the onigiri world is the emergence of onigiri cafes. These specialty stores are the result of the coffee craze that has reached its peak in the past few years, and the full revival of the Japanese style. You can find trendy onigiri cafes everywhere. First-Kitchen, a chain of fast food stores, opened a new onigiri restaurant, Onigiri Kitchen Om's, in Oji, Kita-ku, Tokyo (now closed), and yakiniku, a chain of yakiniku restaurants, has opened a new onigiri cafe in Oji, Kita-ku, Tokyo (now closed). On the other hand, Reins International, which operates Gyukaku, a chain of yakiniku and Korean barbecue restaurants, has opened Ony, a new onigiri restaurant in Aoyama, the center of Tokyo. In the past, working women who wanted to enjoy a simple meal were limited to traditional fast-food restaurants or cafes that offered a more selective menu of sandwiches and pasta. Onigiri cafes have attracted young women, as well as middle-aged people who are usually reluctant to go to fast-food restaurants and are hesitant to enter hamburger stores. These cafes offer a level of service that convenience stores are unlikely to provide. For example, some of these restaurants hand-make fresh rice balls only after customers have ordered. And more and more people want different variations of fillings inside the onigiri. The ground floor of the department store offers a wide selection of food that is heavenly for foodies, and the rice balls, which are made with only the finest ingredients, are immensely popular. The highest grade rice is used for these luxurious meals, and this rice comes directly from the source. Not only that, but even the water used to cook the rice is specially selected, and the lavish fillings, such as bamboo shoots, aromatic matsutake mushrooms, and crab, are completely different from those machine-produced onigiri, with a taste that is both substantial and sophisticated. Convenience stores also want to attract customers by offering high-quality products. "The 7-11 chain has launched a new line of delicious onigiri priced at about 150 yen (roughly 10 yuan) each, which is a bit more expensive than the chain's standard onigiri, but is handmade and made with selected ingredients. Variations include rice cooked with sea bream and charcoal-grilled mushrooms.