Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 1/2 cups of water
- 1/2 teaspoon of salt
- 1/2 cup of kogomi (fiddlehead ferns), blanched and chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1/2 teaspoon of sugar
- 1/4 teaspoon of salt
Special equipment needed:
- Rice cooker
- Mixing bowl
- Wooden spoon
- Plastic wrap
- Onigiri mold (optional)
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to the rice cooker.
2. Add 2 1/2 cups of water and 1/2 teaspoon of salt to the rice cooker. Cook the rice according to the manufacturer's instructions.
3. In a mixing bowl, combine the blanched and chopped kogomi, soy sauce, mirin, sake, sugar, and salt. Mix well.
4. When the rice is cooked, transfer it to the mixing bowl with the kogomi mixture. Mix well until the kogomi is evenly distributed.
5. Wet your hands with water and divide the rice mixture into 8 portions. Shape each portion into a triangle or ball shape using your hands or an onigiri mold.
6. Wrap each onigiri with plastic wrap to keep its shape and prevent it from drying out.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: follow the manufacturer's instructions
Serving size:
- 8 onigiri
Nutritional information:
- Calories: 190
- Fat: 0.5g
- Carbohydrates: 42g
- Protein: 3g
- Sodium: 250mg
Substitutions for ingredients:
- Kogomi: you can substitute with other blanched and chopped vegetables such as spinach, shiitake mushrooms, or carrots.
- Soy sauce: you can substitute with tamari or coconut aminos.
- Mirin: you can substitute with rice vinegar or apple cider vinegar.
- Sake: you can substitute with white wine or apple juice.
Variations:
- You can add other ingredients to the rice mixture such as sesame seeds, chopped scallions, or pickled plum.
- You can also fill the onigiri with other ingredients such as tuna salad, umeboshi (pickled plum), or grilled salmon.
Tips and tricks:
- Wet your hands with water to prevent the rice from sticking to your hands.
- Use plastic wrap to shape the onigiri and keep them fresh.
- You can also sprinkle some salt on the onigiri before serving for extra flavor.
Storage instructions:
- Store the onigiri in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Remove the plastic wrap and microwave the onigiri for 30 seconds to 1 minute until heated through.
Presentation ideas:
- Arrange the onigiri on a plate and garnish with sliced scallions or sesame seeds.
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Green tea
- Miso soup
Suggested side dishes:
- Edamame
- Tsukemono (pickled vegetables)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix well.
- If the rice is too wet, let it cool down for a few minutes before shaping it into onigiri.
Food safety advice:
- Make sure to blanch the kogomi before using it in the recipe to remove any harmful bacteria.
Food history:
- Onigiri is a traditional Japanese food that dates back to the 11th century. It was originally made with salted rice and used as a portable and easy-to-eat meal for travelers.
Flavor profiles:
- The kogomi adds a slightly bitter and earthy flavor to the rice, while the soy sauce, mirin, and sake add a sweet and savory taste.
Serving suggestions:
- Serve the onigiri as a snack or as part of a bento box for lunch.
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Region: Japanese