Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Does anyone know a good recipe for oniguri?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone know a good recipe for oniguri?),it will help you,my kids.
I need the recipe for>それを扱うとき涼しい米をあなたの手を燃やしていないところに許... 米球のまわりの寿司のnori の部分単に寿司のNori- 中国語5 過度に使用されたら! の2 つの平らな側面の1 つのUme-boshi か調理された魚は指とのそれに、divot のストリップが付いているカバーしかしないume のboshi!
sure! here are some great recipes!
http://japanesefood.about.com/od/rice/r/...
http://www.topics-mag.com/projects/recip...
The first time my mother made onigiri for me was when I was in kindergarten. I remember looking forward every day to having onigiri for lunch. Even now, as a college student, I bring onigiri made by my mother for lunch everyday. It is an indispensable part of my diet.
My mother and I would like to share a recipe for onigiri.
INGREDIENTS
(for 4 servings, 2 onigiri per serving)
Boiled rice
4 cups
(for 8 riceballs)
Salt
a little
Roasted sesame
a little
Nori
(toasted seaweed)
8 sheets
Fillings
(fish roe, bonito flakes, pickled plum)
?@?@?@?@?@
1. Divide the rice into eight equal portions (one for each riceball).
2. Wash your hands well. Wet your hands with water and cup a little salt, sesame and one portion of rice in your hand.
3. Make a little hole in the center of the rice with your finger and fill the hole with one or two of our favorite fillings.
4. Cover the filling with rice and press firmly with both hands, making sure the filling is securely in the center.
5. Squeeze the rice into a oval or triangle-shaped ball.
6. Wrap the onigiri with nori.
Assuming you mean Onigiri, the rice patties with the seaweed? Here's one I used before:
Basic Onigiri Recipe #60398
Onigiri! A staple in the Japanese boxed lunch (bento), it adds character to otherwise plain rice. Makes it easier to eat when taking your lunch with you. Also great with Ramen noodles! Use your imagination on onigiri, there is no end to the variety availible. A great way to get rid of left over rice from a previous meal. Practice this one, it may take a few tries before you learn to make a consistant shape and size each and every time. It should look like a triangle with 3 dimensions. Brings back memories of Shinkansen stations =).
medium grain rice (Korean or Japanese)
water
salt
sushi nori, 1 inch by 5 inch strips (seaweed laver) (optional)
Chinese five spice powder (optional)
umeboshi (Japanese Pickled Plums) (optional)
toasted sesame seeds (optional)
canned tuna or smoked salmon (optional)
1 servings Change size or US/metric
Change to: servings US Metric
5 minutes
1. Let rice cool to where you aren't burning your hands when you handle it.
2. Wash hands!
3. Rinse hands and leave wet, and rub palms with salt.
4. Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
5. Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
6. Repeat until you have a nice triangle shape.
7. Repeat starting with rinsing hands and salting hands.
8. Wet hands do not stick to rice, which makes shaping the rice much easier.
9. The salt adds flavor and helps to sterilize any bacteria.
10. Consistency is key with the shapes and size, this will come with practice!
11. Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
12. This is a very basic rice ball, and is seen in many boxed lunches.
13. Classic!
14. Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
15. Don't over do it, 5 spice becomes bitter if used excessively!
16. Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
17. Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
18. Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
19. Leave open or cover with a strip of sushi nori- not the ume boshi though!
20. You don't want to choke on the seed if you didn't know it was there!
Recipe for a Basic Onigiri
Ingredients: 1 cup Japanese short grain rice
Salt
2 ounces grilled salmon
2 (7x6-inch) sheets of nori (seaweed).
NOTE: This particular recipe assumes that you don't have a rice cooker. After following the steps below, you should have 4 onigiri.
Step #1:
Place the rice and 1 1/4 cups of cold water in a saucepan and soak for 30 minutes. Bring it to a boil over medium heat, lower the heat, lower and simmer until the liquid has been absorbed. This should take about 20 minutes. Let stand, covered, for an additional 15 minutes.
Step #2:
If you don't have an onigiri mold, wet your hands in water, dust them with salt if you want, and divide the fresh rice (it should still be warm) into four balls. Place each ball on a sheet of plastic wrap to make molding them easier.
Step #3:
Poke a hole in each rice ball. Divide the salmon equally among the balls, filling the holes; smooth the rice over the filling. Form each ball into the shape of your choice. For a triangle, set the rice onto your palm and form the triangle by holding the other hand in an "A" shape. The sides of the triangle should be flat.
Step #4
If the nori sheets are not perforated, slice each sheet in half horizontally. To wrap a triangular onigiri, stand it up horizontally about half-way down the sheet, so that the ends touch each side, then fold the ends of the sheet around it.
Step #5
Serve the onigiri immediately so that the nori stays crisp. If you don't want to serve them/eat them right away, wrap them in plastic wrap and place them in your refrigerator. When you're ready to eat them, you might want to rewrap them in nori again because the nori will be soggy after sitting in the fridge for a while. NOTE: Personally, I like to microwave my onigiri before I eat it
You can fill the onigiri with anything you want ^_^. Umeboshi, tarako (grilled cod roe), ajikobu (soy-marinated kelp), it's all up to you. Or, instead of filling them with anything, you can just sprinkle them with your choice of furikake (Japanese rice toppings) or just cover them up in sesame seeds.
Mix sesame seeds in with the rice before you form the rice balls. You can use regular sesame seeds (goma) or black sesame seeds (kurogoma).
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Does anyone know a good recipe for oniguri?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone know a good recipe for oniguri?),it will help you,my kids.
I need the recipe for>それを扱うとき涼しい米をあなたの手を燃やしていないところに許... 米球のまわりの寿司のnori の部分単に寿司のNori- 中国語5 過度に使用されたら! の2 つの平らな側面の1 つのUme-boshi か調理された魚は指とのそれに、divot のストリップが付いているカバーしかしないume のboshi!
sure! here are some great recipes!
http://japanesefood.about.com/od/rice/r/...
http://www.topics-mag.com/projects/recip...
The first time my mother made onigiri for me was when I was in kindergarten. I remember looking forward every day to having onigiri for lunch. Even now, as a college student, I bring onigiri made by my mother for lunch everyday. It is an indispensable part of my diet.
My mother and I would like to share a recipe for onigiri.
INGREDIENTS
(for 4 servings, 2 onigiri per serving)
Boiled rice
4 cups
(for 8 riceballs)
Salt
a little
Roasted sesame
a little
Nori
(toasted seaweed)
8 sheets
Fillings
(fish roe, bonito flakes, pickled plum)
?@?@?@?@?@
1. Divide the rice into eight equal portions (one for each riceball).
2. Wash your hands well. Wet your hands with water and cup a little salt, sesame and one portion of rice in your hand.
3. Make a little hole in the center of the rice with your finger and fill the hole with one or two of our favorite fillings.
4. Cover the filling with rice and press firmly with both hands, making sure the filling is securely in the center.
5. Squeeze the rice into a oval or triangle-shaped ball.
6. Wrap the onigiri with nori.
Assuming you mean Onigiri, the rice patties with the seaweed? Here's one I used before:
Basic Onigiri Recipe #60398
Onigiri! A staple in the Japanese boxed lunch (bento), it adds character to otherwise plain rice. Makes it easier to eat when taking your lunch with you. Also great with Ramen noodles! Use your imagination on onigiri, there is no end to the variety availible. A great way to get rid of left over rice from a previous meal. Practice this one, it may take a few tries before you learn to make a consistant shape and size each and every time. It should look like a triangle with 3 dimensions. Brings back memories of Shinkansen stations =).
medium grain rice (Korean or Japanese)
water
salt
sushi nori, 1 inch by 5 inch strips (seaweed laver) (optional)
Chinese five spice powder (optional)
umeboshi (Japanese Pickled Plums) (optional)
toasted sesame seeds (optional)
canned tuna or smoked salmon (optional)
1 servings Change size or US/metric
Change to: servings US Metric
5 minutes
1. Let rice cool to where you aren't burning your hands when you handle it.
2. Wash hands!
3. Rinse hands and leave wet, and rub palms with salt.
4. Take a handful of rice and ball with hands, using palm of left hand to form the base, and the palm and fingers of your right hand to form the two sides of a triangle.
5. Toss and rotate so that the side that was on your left palm is now rotated to one of the sides on your right hand.
6. Repeat until you have a nice triangle shape.
7. Repeat starting with rinsing hands and salting hands.
8. Wet hands do not stick to rice, which makes shaping the rice much easier.
9. The salt adds flavor and helps to sterilize any bacteria.
10. Consistency is key with the shapes and size, this will come with practice!
11. Now that you have a basic rice ball, you can flavor with any of the optional ingredients or a mix: Sushi Nori- Simply wrap a piece of sushi nori around the rice ball.
12. This is a very basic rice ball, and is seen in many boxed lunches.
13. Classic!
14. Chinese 5 Spice- I will often add a dash of 5 spice to the salt I'm using to add aroma and taste.
15. Don't over do it, 5 spice becomes bitter if used excessively!
16. Toasted Sesame Seeds- Sprinkle on top for aroma and taste.
17. Can also use prepackaged Japanese rice dressing, sold in glass bottles to be shaken over rice for flavor.
18. Ume-boshi or cooked fish- In one of the two flat sides of the onigiri, press a divot into it with a finger, and fill with the desired stuffing.
19. Leave open or cover with a strip of sushi nori- not the ume boshi though!
20. You don't want to choke on the seed if you didn't know it was there!
Recipe for a Basic Onigiri
Ingredients: 1 cup Japanese short grain rice
Salt
2 ounces grilled salmon
2 (7x6-inch) sheets of nori (seaweed).
NOTE: This particular recipe assumes that you don't have a rice cooker. After following the steps below, you should have 4 onigiri.
Step #1:
Place the rice and 1 1/4 cups of cold water in a saucepan and soak for 30 minutes. Bring it to a boil over medium heat, lower the heat, lower and simmer until the liquid has been absorbed. This should take about 20 minutes. Let stand, covered, for an additional 15 minutes.
Step #2:
If you don't have an onigiri mold, wet your hands in water, dust them with salt if you want, and divide the fresh rice (it should still be warm) into four balls. Place each ball on a sheet of plastic wrap to make molding them easier.
Step #3:
Poke a hole in each rice ball. Divide the salmon equally among the balls, filling the holes; smooth the rice over the filling. Form each ball into the shape of your choice. For a triangle, set the rice onto your palm and form the triangle by holding the other hand in an "A" shape. The sides of the triangle should be flat.
Step #4
If the nori sheets are not perforated, slice each sheet in half horizontally. To wrap a triangular onigiri, stand it up horizontally about half-way down the sheet, so that the ends touch each side, then fold the ends of the sheet around it.
Step #5
Serve the onigiri immediately so that the nori stays crisp. If you don't want to serve them/eat them right away, wrap them in plastic wrap and place them in your refrigerator. When you're ready to eat them, you might want to rewrap them in nori again because the nori will be soggy after sitting in the fridge for a while. NOTE: Personally, I like to microwave my onigiri before I eat it
You can fill the onigiri with anything you want ^_^. Umeboshi, tarako (grilled cod roe), ajikobu (soy-marinated kelp), it's all up to you. Or, instead of filling them with anything, you can just sprinkle them with your choice of furikake (Japanese rice toppings) or just cover them up in sesame seeds.
Mix sesame seeds in with the rice before you form the rice balls. You can use regular sesame seeds (goma) or black sesame seeds (kurogoma).
correctness,It's Non-profit and only for informational purposes.
- Looking for a Chicken Madras recipe like Indian Restaurant.?
- What is the weirdets food you've ever eaten and where?
- Anyone Japanese or familiar with Japanese food?
- Have you ever eaten a litchi?
- Looking for.....?
- Looking for Luxury Wafers,made buy Royal Dansk.Kelsen Bisca.?
- What is in that mustard sauce they serve at my local Japanese restaurant?
- Mooncake moulds in Adelaide?
Related Question about Food and Health
- Does anyone know a good recipe for Egyptian Tahini/Hummus?
- Does anyone know a good recipe for the Chinese New Year?
- Does anyone know a great website for authentic Mexican recipes?
- Does anyone know a really good recipe for chai?
- Does anyone know a reciepe for "ponsi" i beleive it is a phillapeano d
- Does anyone know a recipe for Falafel?
- Does anyone know a recipe for wrinkled green beans as seen on menus in Asian Res
- Does anyone know a simple French dessert?