Hi,
I'm Francis, the host of this show "Cooking with Dog. "Let's prepare
the rice for Onigiri. Cook the rice with a little less water. Place the fresh
steamed rice into another container and distribute it evenly. Cool the rice and
allow the excess moisture to evaporate. Add the salt (5g) to the bowl of water
(50ml)and microwave it for about 30 seconds. Stir and dissolve the salt
completely, making a 10% saline mixture. Let's prepare the fillings. Chop the
spring onion leaves into fine pieces. This pickled vegetable is called
Hiroshimana, one of the famous products in Hiroshima Prefecture. Chop the stem
into fine pieces. With kitchen shears, cut the toasted nori seaweed into one
short strip, two triangles and one long strip. Season the short rib slices
(50g) with the soy sauce (1 tsp), sugar (1 tsp)and grated garlic. Rub the
seasonings into the beef thoroughly. Ume Okaka is a mixture of pickled plum and
bonito flakes. Remove the stone of the umeboshi. Add the okaka, bonito flakes,
and combine well. You can also drip a tiny bit of soy sauce to taste. Combine
the canned tuna, mayonnaise and wasabi, making the tuna mayo. Add the negi,
spring onion leaves to the miso. Dilute the miso a little with sake or water.
Combine well, making a smooth negi miso paste. Let's sauté the short ribs.
Place the short rib slices into a pan. Brown both sides until the aroma grows
stronger and the excess juices evaporate almost completely. Next, place the
lightly-salted salmon fillet into the pan and cover with a lid. Sauté until
golden brown and flip it over. Cover again and brown the other side thoroughly.
Cool the salmon on a plate and crumble the fillet into small pieces. Remember
not to leave any bones inside. Let's make the salmon onigiri. Wet your hands
with the salt water to prevent the rice from sticking. Place the rice in the
palm of your hand and make a small hole in the center. Put the crumbled salmon
into the hole. Gather the rice toward the center, covering the salmon filling.
Form your hand into a V-shape and rotate the onigiri, shaping it into a
triangle. Don't squeeze the onigiri too much to maintain the light, fluffy
texture. Wrap the salmon onigiri with the triangular nori seaweed. Face the
glossy side of the nori to the outside. Make a shallow hole in the top corner
of the onigiri and fill with the salmon. Repeat the process to make the short
rib onigiri. Place part of the short ribs onto the rice and shape the onigiri
into a triangle. Wrap the onigiri with the triangular nori. Place the remaining
short ribs into the top corner. Let's make a hiroshimana onigiri. Combine the
rice, stem of pickled hiroshimana, chirimenjako, dried baby sardines, and
toasted white sesame seeds. Toss to coat well with chopsticks. Wet your hands
with the salt water and shape the rice into a cylinder. Wrap the onigiri with
the pickled hiroshimana leaf. Let's make an ume okaka onigiri. Combine the rice
and the ume okaka, pickled plum and bonito flakes in a bowl. Wet your hands
with the salt water and form the rice into a cylinder. Wrap the onigiri with
the strip of nori. Let's make a tuna mayonnaise onigiri. Place the tuna mayo
onto the rice and shape the onigiri into a flat round shape. Wrap the onigiri
with the long strip of nori. Make a hole in the top and place the extra tuna
mayo inside. Next, let's make a negi miso onigiri. Wet your hands with the salt
water and firmly shape the rice into a triangle. With a spatula, cover both
sides of the onigiri with the negi miso paste. And now we’ll make a delicious
soy sauce onigiri!Wet your hands with the soy sauce and firmly shape the rice
into a flat round shape. Now we can grill them and make yaki onigiri!Coat a
heated pan with the sesame oil. Place the negi miso and soy sauce onigiri into
the pan. When lightly browned, flip them over. Coat the soy sauce onigiri with
the extra soy sauce and sauté both sides until golden brown. The negi miso will
burn easily so be careful not to overcook it. That’s it for cooking. Serve the
onigiri on a plate and garnish with the shiso leaf, parsley leaves, kinome
leaves and white sesame seeds. Enjoy onigiri with the various fillings, ume
okaka, tuna mayo, hiroshimana, short ribs, negi miso, soy sauce and salmon.
Japanese convenience stores carry many kinds of onigiri so you should check it
out when you visit Japan. Good luck in the kitchen!
Sourch:http://iam4you-kh.blogspot.com/
Sourch:http://iam4you-kh.blogspot.com/
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