I love jelly donuts.

@exalt.

4 жыл бұрын

Daddy Babby’s wonderful guides

@jadespidey

4 жыл бұрын

Damnit Brock

@void.reality

4 жыл бұрын

Jelly filled are my favourite! Nothing beats a jelly filled donut.

@yvan2218

4 жыл бұрын

Lost pause where u at

@Afeeq1011

4 жыл бұрын

Damnit beat me to it

I always ask my sister (who lives in Japan) to send some furikake whenever she can... always want to have some in stock from time to time because they don't sell it here in Indonesia. Also some curry bar and also some japanese instant packages (instant miso soup, instant udon, instant soba, etc)

@ms.violet7930

4 жыл бұрын

🤤

I prefer onigiri with some sort of filling. Idk it makes it feel like more substantial snack

Hell yeah. I was coincidentally looking up Onigiri recipes about a week ago but didn't really find anything straightforward and then my favourite Aussie chef posts this up. Cheers Adam!

This video is amazing. Simply put, by the 4th onigiri I have already laid the mountain shape down. My biggest problem with making onigiri and sushi in general is that I come from a culture where everything shaped by had is made before going in the pot, not shaped by hand and directly on the plate, so there's been a struggle to come to terms with the fact that I gotta do it like this. Also, the rice was a bit mushy, I still have ways to go with that but I am glad that I did it xD

i learned about furikake just recently. it's such a wonderful and easy seasoning for onigiri, mashed potatoes, or even french fries!

I am so glad I watched this video, Furikake is so freaking expensive in the Korean and Japanese grocery stores in the US. Making your own seems to be so freaking easy! I never even thought about it!

@jaredanson

3 жыл бұрын

Trader Joe's now carries it, and it's pretty cheap.

@jakethegoodguy1975

Жыл бұрын

I got mine off Amazon. Not too expensive.

Thank you, your directions are so nice and clear, and it’s nice hearing your explanations and comments about making onigiri

I love his smile

Thanks Adam, really appreciate your time showing us this. 👍🏻

Another great recipe & tips! I'm amazed that furikake is easy to make. Thanks

Hey man, just found this channel, and been binge watching the vids for a few days. These are some of the best recipees of japanese/asian food you are making, and I love the vids. instant sub! incredibly soothing and informative

Your peaceful manner and gentle instruction make learning from you a pleasure sir. Thank you for the video.

Just found your channel and subscribed in seconds. Simply one of the best cooking channel on KZread. You deserve more love sir!❤️

I love the background music. So calming~

Thank you for making these videos! It’s really helpful and educational as well as unbelievably satisfying and calming perfect to watch as a cooking tutorial!! Ur really talented in cooking

I've been waiting a while for this video. Really glad you made one !

What's incredible about your videos is that absolutely everything seams clear with your explanations. It make them really enjoyables to watch.

Adam, thank you so much for giving us these videos! It’s wonderful having these recipes in such a neatly organized and well instructed presentation. You’re awesome! Thanks again and please keep up the great work.

Thank you, I was planning to make onigiri next week - perfect timing!

This was a really good quality video and I enjoyed watching it!

OMG im beyond happy!!! i've been looking for this proper recipe!! Thank you so so so muchhh

I really love your video. It's so relaxing, motivating and easy to understand!

Thanks for sharing your dry furikake recipe :D I'm going to see if I can make that this weekend.

Yo great video man, love watching you cook really good at explaining all the steps, keep it coming!!!! ps: I would love to see Katsudon made on this channel

Absolutely beautiful Chef, you have an amazing way of relating what you’re doing & why you’re doing it. Idk which is my favorite Asian cuisine, I love them all, maybe I’m a little more partial to Japanese cuisine but boy it’s tough to choose. Thank you for these amazing teachings, one thing I have learned about all Asian cuisines is each dish tells a story. 🍋🍋🍋🍋🍋 5-5 Lemons from me, (note last name) (John from California)

this was such a helpful video, I love how you did everything step by step. Thanks for putting this together!

Hi, I'm Japanese 😄I'm glad also interested you introduce like this Japanese food recipe. Little bit strange but your recipe is so nice😊❤️❤️

Have you been looking at my browsing history? In the last week I've probably fished around for onigiri prep and filling ideas ten times!

Yesterday, on New Year's Eve, me and a bunch of friends have decided to go for a Japanese takeaway, we also have ordered some onigiri, which were something absolutely new for me, and they were delicious. Now I'd also like trying making them at home.

@velykat

2 жыл бұрын

Reminder to cook Onigiri if you haven't yet!

They’re soooo good. I’m glad I follow you so I can make them when I move back to the states. ❤️

BIG LOVE, Thank you, Adam.

Something so basic, yet so yummy!

Sounds mighty wonderful🍚

this was really nice. thank you for sharing

This mans content is next level, just love it!

Japanese food looks so beautiful.

Y U M thank you!!! I made onigiri with my host family when I was in Japan and I've dreamt about them since then. So excited to make these!

Well done Adam! Thank you

1st time i made Onigiri based on your video and it was a major HIT on an Osechi set up. So beautiful and delicious. Wish i could post the pics. Ty Adam!

Thank you. You’re so comfortable to follow.

I have purchased lots of furikake, shrimp, chicken vedge, egg and so on they are great if you do not want just a plain rice. The recipe is golden, thanks.

This video is very helpful; thank you!

Thanks for the recipe. So great.

you are the best teacher!

This is the most soothing video I’ve watched in a long time. Reminds me a bit of watching Bob Ross. Incredible job!

Chef, I JUST released my Food Wars Onigiri video on Friday and now I get this epic treat from you. Thanks for this, Chef.

@voboe3290

4 жыл бұрын

yo i just watched your video the other day, gonna have to make that pork one this weekend

@CHEFPKR

4 жыл бұрын

@@voboe3290 it's pretty Freaking epic

7-11's in Brisbane here in Australia used to have filled Onigiri about a decade ago, but alas long discontinued as everybody fell to sushi wave.

@MadsMilkyton

4 жыл бұрын

Shit i thought I was the only one to remember them, though there are some Asian super markets that sell them now!

@CyberMachine

4 жыл бұрын

7/11 in Thailand still has them. No sushi though

@tubbyisnofatty

3 жыл бұрын

Melbourne 7/11s have them still.

i love how the video is made! So well explain and the relaxing voice and backround muzic i love it

I love making these when I have left over rice. I like to put a little sesame oil on my hands when I make these. Thanks for the tips and info on how to make your own furikake, Adam- love it;)

@henrikaugustsson4041

2 жыл бұрын

They should really be made when the rice is still hot, but cool enough to work with. Try mixing a can of tuna and some spicy mayo (just mayo and sriracha sauce if you want to make your own) and take a spoonful of that as the filling of your onigiri, it’s the best! 🍙

Your videographer and editor are very talented.

Love your video series about basic stuff. Really great to start cooking Asian food ❤. Best greetings from Austria.

🍙手作りふりかけ美味しそう😋

I don't know who you are but i'm an instant fan... love the way you speak and teach, subscribed

Spot on...Adam is multi talented we follow him in Canada...Ichiban hito

Tuna and spicy mayo is the best, but cooked salmon and spring onion is also great. Season the salmon and onion with some soy sauce and mix into the rice, it’s amazing!

I love Onigiri too. I usually put in some leftover marinated salmon or tuna and mayo in the middle.

NHK has an Onigiri documentary in one of its Japanology series. There is an episode with Matt Alt and a chef, who shows him another way of making onigiri. He places the rice on the tabletop, puts the filling in the centre, folds the sides of the rice on top of the filling, and then forms (with salted hands) the triangular shape, with the rice still on the table. Only after that does he pick it up to put some pressure on it. I guess this makes it easier not to squish the rice while trying to get the triangular form right.

Wholesome

Gonna have to go back to the market and get some furikake for when I make onigiri tomorrow.

My mother used to make these when I was in elemetary school and needed home lunch She learned how to male them from her Japanese friend of hers when she was in elementary school.

@keep7smiling

4 жыл бұрын

You don't really need to learn that from anyone. It's just rice formed into a triangle. A 3-year old can do that

@shenglongisback4688

4 жыл бұрын

@@keep7smiling u would thnk that, bt ive dne this in daycare im the cook, mst of the children had no clue.

@RivkahSong

4 жыл бұрын

@@keep7smiling No need to be rude. Different cultures mean different cuisines. Until anime became a thing in the US most people had never seen or heard of these dishes and so would default to THEIR childhood staples in the form of sandwiches. Also, even if they HAD heard of it most western cuisine used long grain rice so that's what was carried in stores. Long grain rice isn't sticky and so would never have come together enough to form onigiri. I'm sure it would never occur to many people in Japan to combine maple syrup, peanut butter, and raisins with celery but that was a staple of MY childhood in the US.

@keep7smiling

4 жыл бұрын

@@RivkahSong dude, it's ok. I was just trolling a bit :)

Since i've learned Hiragana recently, definitely feel like a boss whenever it's in a title or description - and i read it out loud proudly ;]

@wheatlynnmichael4121

2 жыл бұрын

Lol same

Love your watch!

now I'm really craving some Onigiri haha

my favourite food while i was in tokyo was grilled onigiri...

Therapeutic video! Thank you ❤

this is epic, i finally decided to make some japanese food, and i made shio and tuna onigiri and miso soup. it was delicious.

Thank You Chef, looks delicious.

Now I know why my onigiri were rubbish and fell apart. I'd put them in the fridge overnight. Always learn some thing new from these videos. Thanks

I'm in Norway and I was like "gee, I'm never gonna find furikake good thing there's a recipe for it!" now I'm like "gee, I'm never going to find ingredients for furikake" ^^' jokes aside, love your videos!

Thanks for posting this. As a Detroit lady with little exposure to authentic Japanese food, I tried to make these a few time and while they are tasty, I wasn't sure if they were 'correct'. This makes me feel more confident with my rice balls.

Haven't had these since i left Hawaii. Smoked salmon is yummy too.

Love your video, very helpful :) I just need to ask what brand of Umeboshi you recommend? I've tried Nakata traditional ones but they're a bit strong for me. Thanks

Adam, how do you make these with a creamy/liquidy filling like tuna mayo without having it spill out as you squeeze? I love tuna mayo onigiri, but I struggle to not have the mayo spill out. Maybe I use too much, but the konbini ones are always so deliciously creamy...

Love your watch

Ah, lovely! Many thanks for the furikake recipe! The seasoning mix is also popular in Taiwan, that's where I first discovered it. (Taiwan's cuisine is heavily influenced by Japan's.) Sometimes when I got home too tired to cook, I'd just grab some pickled veggies, pickled tofu, & a bowl of peanuts & have them with a bowl of rice liberally seasoned with furikake! Finally tracked down an Asian market that sells jars of furikake (and the same brand I ate in Taiwan, yay!). My favorite is the Yasai Fume, but I like them all! Have been experimenting with using furikake in more Western-style cooking, too. (I mix it with lemon juice to season salmon.) My husband is not very adventurous when it comes to eating (though he's open-minded about it), but I am quite adventurous when it comes to cooking (which is primarily East Asian). So I'm trying to *gradually* introduce him to some Asian flavors and dishes.

His voice is very soothing

Cool

Im a home body chef. I went to culinary school but I hate cooking for everyone. Love you Vids brother. Stay positive

So interesting! Best regards from Romania! 🇷🇴💖🍙

I liket it!

Love this video, thank you! My man doesn't like fish at all, I am thinking of trying steak in some for him. I tried these at a convention and am so in love with the salmon ones. Can you use the salad ready pouch salmon or tuna? Also, when you buy Nori is it already 'cooked' ready to eat? Nothing needs done to it for the onigiri? If the onigiri has meat in it we can leave them out 4-6 hrs? I know most meats and food they say you can get sick if it's out for more than 2.

Nice video!! Hi... what would be good to substitute the dried prawn? Im allergic to it...im thinking of dried anchovies since the dried prawn gives the umami flavour....

thx for this. there's a place in los angeles called sunny blue that makes these, but they are expensive - like $5 each or something. i'm gonna make these myself. yum.

Thank you Adam. I will make this for lunch tomorrow !

I like to make a mixture of a tuna base (without mayo) for some onigiri, I feel my tuna/mayo mix are always to liquid-y, its hard to get centered into the rice ball, maybe I should just mix it all up with the rice like he does with the furikake?

I like tamagoyaki scraps, hemp seeds and agedama - chopped gyoza work great too, I have try not to serve improper gyoza, so sometimes there are great tasting mistakes to chop up

Great video Chef Liaw, thanks for the walk through. Takes me back to when I was a child in Okinawa. Have a question for you though. There were a few times that we got a special treat with filled onigiri, except it was a orange paste. It was a little salty, but mostly savory. It was my favorite snack that I can remember and have thought of it often over the years. Would you happen to know what that paste might have been or how to recreate it. Thanks for the videos and expertise.

@eeron92

4 жыл бұрын

It might've been salted cod roe, also known as tarako. Not an authority on onigiri by any means, but maybe give that a shot. www.allfoodchef.com/tarako-onigiri/

@stevenbudaya2140

4 жыл бұрын

Mentaiko (fish roe) and Mayo maybe? that seems to be a combo for some Onigiris, or its Bonito flakes mixed with other stuff?

If you ever make dashi using bonito flakes or combo seaweed, keep the leftover to make furikake.

I usualy add rice-vinegar with a tea-spoon of salt to my rice - would that already be too salty with a small protion of Furikake (Chicken- or Fish-flavor)? I only have very small pakages to try it out. They are as small as regular tea-bags.

Did this. Twice. AWESOME! Shaping it... is killin’ me... But I am closer with every piece I am shaping. Bought the good Furikake, of course. Best is simple, salt only. Cast iron, timer... recipe to the second... EASY.

Yo-Kai Watch!!!!!!! :D These look awesome, will 100% do them!

I love Onigiri. Greetings from Düsseldorf

@Ph34rNoB33r

4 жыл бұрын

Onigiri made by Waraku on the Immermannstraße? Or any other source you could recommend?

if you dont have a blitzer can you crush the Furikake ingredients with a mortar and pestle or would a blender also work?

Sticky rice is a new medium for me! Wetting the hands is essential- in between each onigiri - I had to just eat one from my hand because I omitted the water step- still tasty!

Tqsm for your homemade furikake. I wish I watched this first. 😅 But yeah it's all about experience. I just went back from 7 store but still couldn't find furikake. It's so hard to find in Malaysia, so I bought shredded chicken -I guess. Next time I'll try your recipe. ❤️ Tq

You just have the most soothing voice and the music compliments it wonderfully

I love the onigiri with umiboshi plum! My mom has made them from time to time, and they're fantastic!

Hii I'm trying to cook this for my parents can we use normal rice instead of sushi rice?

I love you Adam