Saturday, January 11, 2014
Oh! Onigiri: Riceballs of Sticky Goodness
That's onigiri, not to be confused with nigiri. And certainly not to be confused with oni.
Here's a handy little illustration of the homemade process, just like grandma and her cat make:
website says rinse 2 or 3 times, which was complete bullcrap. Maybe more like 2 or 3 minutes, and it still looks a slightly cloudy. Whatever. Good enough.
Last Japan trip, my favorite was the pickled mustard greens・高菜(takana).
I found some pickled mustard greens at my favorite local Asian foodstuff store. Fresh Market had sashimi tuna steaks on sale for $5. Why not? And then there's pickled plum, because it's not Japanese until Pickled Plum comes to the party.
I was making progress, though. I think you have to make "L" shapes with your hands.
So, lessons learned: Use a bowl of water, no plastic wrap. Sashimi is nice and all, but what you need for onigiri is shredded style- easier to bite. Also, save the nori wrap till you're ready to eat, so it'll be nice and crisp. And this stuff takes a lot of rice. 1 cup dry rice yielded 4 onigiri of moderate size.
baked/yaki onigiri. Oooooh.