Yes, You Can Nail This Japanese Classic: Onigiri | Make This Tonight
Тәжірибелік нұсқаулар және стиль
"The rice is fluffy, the filling is creamy, and the nori is crunchy! Rika shares her tips for making the perfect homemade Japanese Onigiri right at home.
RECIPE:
Ingredients:
2 cups (450 grams) Japanese short-grain rice
2 1/3 cups (560 milliliters) water, soft water if possible
sea salt (for each onigiri, use 1/5 teaspoon (1 gram) salt
2 sheets nori, each cut into 4 pieces
For the filling
Tuna Wasabi Mayo Onigiri with Nori 4
2 oz (60g) tuna, canned
3 tablespoon Japanese mayonnaise
Sea salt
1 teaspoon wasabi
Bonito flakes and sesame oil onigiri
1 pack bonito flakes
1 tablespoon soy sauce
1 teaspoon sesame oil
Sea salt
Equipment Needed:
Heavy pot
2 bowls
Miso soup cup
Chopsticks
Method:
1. First, cook the rice. In a bowl, pour fresh water on the rice. Drain the water.
2. Gently rub the rice with your hand. Add water, mix gently, and drain. Repeat this process 4 times.
3. In a pot, add the rice, water, and let it sit for 30 minutes, which will allow the rice to absorb water.
4. Cover with a lid, and bring the pot to a boil over high heat. Once the water starts to boil, turn the heat to low and cook for 13 minutes. Turn off the heat.
5. Make the fillings. For tuna, wasabi and mayo, place the ingredients into the bowl and mix well. For the bonito flakes and sesame oil, mix the bonito flakes, soy sauce, and the sesame oil and mix lightly.
6. To make the Tuna mayo onigiri, wet both hands with water. Apply a pinch of the salt to one hand, then rub it on both hands.
7. Pick up rice, about the size of a tennis ball. Place the tuna mayo inside, gently roll the rice in your hands 7 to 8 times to form it into a triangle.
8. The secret to perfect onigiri is to shape the rice gently as if you are holding something precious in your hands.
9. Place the rice ball in the center of a piece of nori. Fold the nori, and it's done.
10. Do the same with the bonito flakes and sesame oil onigiri. Place two onigiri on a plate.
To accompany the onigiri, I recommend you to make 1-minute miso soup.
You simply put granulated dashi powder,
miso paste,
ground sesame seeds,
chopped spring onions, and
hot water to a cup.
Active Time: 15 minutes
Total Time: 50 minutes
Servings: 4
Anecdotes/Related Tips/Why Should People Make This?:
Onigiri, Rice Balls
Konnichiwa. I am Rika Yukimasa.
I am a cookbook writer, and I flew from Tokyo to be your host for this episode.
Today, I am going to introduce you to one of our soul food, Onigiri, the rice balls.
They are a savory combination of rice, filling, and nori seaweed. Japanese enjoy the as breakfast,
portable lunch and picnic food.
There are two essential ingredients for onigiri.
Short grain rice and water.
The short-grain rice is more moistures and fluffier than the long grain rice.
It's best cooked with softer, pure water with less mineral content.
When I cook the rice, I use the water pitcher with a filter.
You can put any kind of filling in the onigiri.
Today, I am making tuna mayo wasabi and the bonito flakes.
Let’s get started and grab someone’s heart by cooking delicious onigiri.
___
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Пікірлер: 46
Sophisticated and elegant Japanese aunty is back!
She's really on the ball, so I guess that's a wrap!
@Jads_Foodie
4 жыл бұрын
😉
wow many thanks from Korea♡ Always watching and going back to my kitchen to make:) First time seeing your face~ so you are Japanese! used to live in Japan before~ have such great memories♡ Itsumo Ouenshimasu♡
Instead of using regular soy sauce I used sweet soy sauce for a lil razzle dazzle.
@evaamour
Жыл бұрын
✨razzle dazzle✨ I like that haha
Thank you so much for your pleasing presentation. This dish seems mouth watering. Lots of love from India..
Thank you!
As a fan of Rika's Tokyo Cuisine on NHK-World Japan, this new series is such a treat!
I've made mine with sriracha mayo and tuna, very tasty. I really want to try wasabi mayo now. I wish I could get some affordable japanese rice, though, it's very expensive here so I usually have to use jasmine rice, and it doesn't stick together very well.
Please do more of her I BEG YOU!
I think I'm in love with this woman.
If you in middle US without access to Cupie mayo, you can use Dukes, it’s really similar in flavor.
@JohnAbrahamsen
2 жыл бұрын
Or you make it yourself?
Looking forward to making this.
So is one piece a serving? I’ve always made mine smaller so there are more filling
You are lovey Rika
So, if I follow your steps up to the point of 'cooking' the rice, what is best to do if I am using a Zojirushi rice steamer? Is it best to just let it cook the full way through (about 45 minutes)??
new one
Can u mix the tuna mixture with the bonito flake mixture ? Or do they have to be separate filling s
@adriansvarela
2 жыл бұрын
You can do whatever you like ;) but it is separate here
Made it according to this recipe just now. Taste wise it turned out great, but around 5 minutes into simmering the water all evaporated and the rice started to stick to the bottom so I had to add more water (which I then misjudged and added too much) and it ended up a bit sticky. That being said, I think if I can nail the water ratio this recipe is great, I ate two big ones in one go and I can't wait to be hungry again so I can eat the rest.
@dinnerwithroberto
10 ай бұрын
I just made onigiri, using another recipe and my rice wasn't sticky enough! Do you think I needed a bit more water? 🤔
@DSoraK
10 ай бұрын
@@dinnerwithroberto try more and if its too much wait until it evaporates
So, I know when rice comes right out of the steamer, it's too hot to handle. So, how long should I wait before I use it to form onigiri?
@adriansvarela
2 жыл бұрын
Prolly like 5 mins
I love her!
So how many cups of rice for the two cups of water...?
Nice video, but the music was very loud and distracting, so I didn't watch the whole video. Music should not be that loud unless it's the subject of the video. I loved the demo, though.
ohh I misread the title, I thought I would nail the "japanese classic" not the onigiri, such a shame!
(￣◇￣;) 美味しい♡
Rice isn’t only made in Japanese climates. My father owns 50 acres of rice fields and we live in Louisiana. Not a mountain in sight. It’s all in the way you cook it that makes it fluffy. Regardless, these look delicious. 🙂
@ididntknowtheyhadwifiinhell
4 жыл бұрын
i don't think she meant to say what she ended up saying there. everyone knows rice is made and eaten all around the world.
The music made it almost UNWATCHABLE!!! I watched it DESPITE the music. You have an elegant, soft spoken Japanese lady that can teach very well and you put some up beat high tempo cacophony in the background!!! We are here for the food not the music.
Welcome to the terrordome, the upper echelon.
Music to loud and distracting. Don't put background music on tutorials.
Jonna epai
The music ruins this video
Please turn down the music, O can barely hear her voice!
FIRST
Remove the music its distracting
It's not Nori Seaweed, lady. It's just nori. So many lies in this video.
NIce video, but the music is distracting. It s a bit too loud. 🥲