10 Easy Ways to Make Delish Japanese Rice Balls a.k.a ONIGIRI

fifth one is shrimp tempura Rice Bowl then mix it before making tempura let's make sauce for it with water soy sauce mirin sugar and Dutch powder the kids to make it a little thicker lightly microwave to dissolve sugar and dust powder this goes really well with tempera so you should definitely make it next let's make tempura butter today I'll teach you how to make crispy tempura easily using unusual ingredient flour is something we use all the time for tempura today we use mayonnaise instead of egg this is easier especially when making small amounts of tempera Add Water using mayonnaise instead of eggs allows the amount of Slide the vegetable oil to disperse into the batter reducing the moisture in the butter and making it crispy and dry after cutting the shrimp tails at an angle remove the water inside like this straighten the shrimp by making three sweets in the belly this time you don't have to straighten it out because it will be inside The Rice Bowl I have made it this way in this case for appearance but you can also remove the tail coat the shrimp in a thin layer of flour this way it's easier to get tempra butter on it dipping butter and frying oil add a little butter with chopsticks as you like fry for about 2 minutes on each side dip in the sauce while the tempura is still hot if the rice is freshly cooked and hot let it cool enough to touch by hand lay the rice flat in the palm of your hand place the shrimp tempura and then Place more rice to make a rice bowl if it's a temper without the tail just put it completely in the rice finished by wrapping with no receive it this is my favorite tempura recipe next one is salmon and cream cheese Rice Bowl make a 10 cassette deep fried dough using the temperature butter used earlier drop the butter into the oil using a whisk like this if you make new batter mix equal parts flour and water when the color turns slightly golden brown it's ready to use this is also grated on topping next let's cook salmon sprinkle a pinch of salt cook over low to medium heat for 4 minutes on each side you can add more salt later when you combine with rice please check the taste and add it let's prepare cream cheese you can use any other kind of cheese you like my husband likes cream cheese best so I'm going to use it this time skin and burn the salmon and break up the meat once the summer flakes are ready start making onigiri put rice salmon and cream cheese in a bowl slice the cheese apart so that they do not Clump together as much as you want here comes the most important sauce this is 10 Brussels I made earlier this makes tenka soup taste several times better so please give it a try mix well and make rice balls my husband said he was the best Samurai small he had ever eaten he said that the tank was made up for the dryness of the salmon and the sauce combined to make the most delicious dish today I changed the design a bit and wrapped nutty seaweed around it tastes great without the seaweed as well next one is Japanese authentic tuna rice ball first I will add a little flavor to the rice sprinkle dried Bonito flakes add the soy sauce mirin the spider and sesame oil mix well if you have a mental add them into you and sesame oil I regret it mentally with soy sauce mirin and Dutch butter this time next prepare Cantina drain oil and place in the bowl with mayonnaise it will be great if you could use Japanese mayonnaise Karachi MSG this is Jaime sugar and soy sauce mix well using this recipe you can perfectly reproduce the Japanese style tunamayon it is sold in Japanese convenience stores at home put the rice you just made in the palm of your hand place a spoonful of tuna Mayo in the center make rice balls there is also a type of Morning View with tuna Maya that does not add any flavor to the rice but this type is more flavorful rich and delicious these onigiri would taste better with Nori seaweed next one is pickled Plum and season Rice Bowl any kind of Meatballs it can be used this time I bought the crunchy one more shiso and women border three with paper towels mix this up if you don't have cheese off you can skip it pickle plums are also chopped if it's a larger softer type of pickled Plum it's easier to remove the sheets but this type cannot be removed so I cut only the outside like this with a knife let's combine the rice with chiso leaves and pickle plum out of white sesame seeds as you like Excel it looks beautiful and smells very refreshing make rice balls a simple onigiri with a pickle plum in the center is good but if you mix them together like this you can enjoy the Pickled Plum no matter where you bite into it which is even better wrap Nuri seaweed as desired very refreshing and healthy rice balls next one is addictive seasoned egg rice ball the secret lies in the sauce in which the eggs are marinated first let's make boiled egg put the eggs right out of the fridge into boiling water after about 2 minutes move the eggs with chopsticks this way the yolk will be in the middle I like my eggs semi-cooked with a yolk that's melting but since they are to be made into rice balls I make boiled eggs so that the yolks are not too soft in that case boil for 9 minutes after adding the eggs in the meantime make the sauce to marinating put water soy sauce sugar sesame oil garlic powder Dash powder and Hawaii sesame seeds I want to add a green onion too mix it and add it to the container mix 3 as the sugar sinks to the bottom you feel like it's spicy add a little Chili Pepper to taste after 9 Minutes transfer the eggs to the ice water if you can't shell it right away replace the water or add ice to keep it cold once shelled add the eggs to the sauce you just made letting it sit for a few hours or overnight allows the flavors to soak in and it tastes great turn the eggs over halfway through to allow the flavor to soften evenly you may want to prepare them the day before you make the rice balls I made it about midday and 80 at night eggs seem to have soaked up the flavor nicely I'll cut it in half these eggs are great as an accompaniment to drinks as well as onigiri this sauce can be used in many dishes but I think it's best when mixed with rice I think it would be delicious in udon soup too place an egg in the center of the rice like this and make it into a rice bowl you can put the egg inside the rice and make it into a rice bowl but for the sake of appearance I will make the rice bowl so that the cross section of the egg appears on the outside this time next one is grilled Rice Bowl yakianigiri first season the rice with soy sauce foreign mix well if you have dried Bonita flakes you can add them make rice balls here is a little key point that is different from other rice balls flatten the surface of The Rice Bowl flatten both sides for tastier Rice Bowl later baking fry pan until third if you have a frying pan that tends to burn easily you may want to spread a little sesame oil on it if the surface of the rice bowl is flat it will be measured since only the surface needs to be charred I think it's okay to cook it over a very high heat the Savory soy sauce Aroma is the best repair this when you have a barbecue next one is shio combo Rice Bowl this recipe calls for sea salt and edamame if you do not have shiso use no receive it instead since the mummy are frozen warm them up a little in the microwave until they are not too hot glazing the bowl with rice add the seasoned kelp Stripes shio combo and dried Bonito flakes season them with soy sauce and sesame oil mix well this salted kelp can be mixed with vegetables to make pickles and it's also very tasty and spaghetti I love it with rice like this if you have a chance please buy it I recommend adding edamame to this as it gives it a really nice texture I wrap shizzle around it and add some freshness of course it's delicious wrapping noisy meat next one is kadai sushi chirashi sushi rice bowl do you know a type of sushi made by combining sushi rice with many different ingredients such as shrimp veggies shiitake mushroom and salt today I will make this into a rice bowl fifth soft dried shiitake mushrooms in water you need to soak them in the fridge for about 7 hours so do it the night before or use fresh shiitake mushrooms if it's too much trouble placing the paper towel like this allows the moisture to soften through me when the shiitake mushroom stems are soft enough it's okay cut off the stem using scissors is easy this water is used as is transfer them into the pot admiring soy sauce and sugar cover with salad and simmer until water is absorbed drop the lid directly on the shiitake mushrooms like this to allow the flavor to its hot green bring to a boil then reduce heat to low simmer chicken to see if there is still balls left in the middle of the process the soup can be left a little but if you cook it this long the flavor will be richer and it will keep for a longer time it can be refrigerated for about 5 days or Frozen for about months the similar shiitake mushrooms are an essential ingredients into Russia sushi so please give it a try this is shiitake mushroom can be used in Maki Sushi too next let's make pickle Lotus wood before bowling Lotus root make the marinade sauce in advance put water that's butter this is combo Dash powder if you have comb broth it's best add rice vinegar sugar and salt mix well peel and thinly slice Lotus wood pour the water in the pot and add the salt to Glow this root for 2-3 minutes pour them until the crunchy texture remains then drain the water during the pinch of salt Lotus root tends to change color easily so if you adjust a little vinegar when you boil it you get a better color soak this in the vinegar you just made this one is also placed on paper towel and sock 3. it's better to let this soak in for 2-3 hours next we passes your rice cook rice with a little less water than normal add the water needed for 1 cup of rice first then dump out about 2 tablespoons of water cook rice in rice cooker as usual next I'm gonna prepare shrimp for shrimp in boiling water with salt and sake I use frozen shrimp when the shrimp are cooked remove the water and cut them into pieces on a regular plate it would be fine to cut it this way but today I will cut it into smaller pieces for Niki means shiitake mushroom as well the Lotus root is usually less than this but I cut it a little smaller for nigiri season the shrimp here put rice vinegar and Marin just soak it for a few minutes and you are good to go next let's make sushi rice this is a mixture of rice vinegar sugar and salt warm slightly microwave to dissolve sugar and salt add the rice and mix Ruby transfer to a bowl and let cool slightly add all the ingredients there are a few edamame beans left over so they were added usually a kind of snap piece called the cyan dough are added to Trashy Sushi The Mummy can be substituted make rice balls usually eggs are mixed with rice as one of the ingredients but today I would like to try a slightly different style add a little sugar mix well and make the weights very fine make a thinner mat like this I'm trying very hard to stitch I click it to make it as long as possible cut into rectangles I want it to be like a Nori seaweed place this on The Rice Bowl as if you were putting clothes on it this is Fluffy flaked fish so grab them the Pink is pretty and I use it as a topping it takes a bit of work but it's worth it I'm sure it will be your favorite sushi next one is Japanese Fried Chicken karaoke Rice Bowl first let's season the chicken the grated Ginger garlic soy sauce and Marin I usually use sake instead of moving but the last time I made fried mushrooms I used mirin and it was delicious so I added it to the chicken as well I want to soak up the flavors for 20 minutes cover with potato starch if the cording is too thick it will be difficult to get a crispy finish so it's best to apply it as thinly as possible if it becomes too thick you can remove the powder by hand fry for 3 minutes on each side first the fire is too high and burn a little I think it's fine though if you think it's burnt lower the heat and fry it firmly afterwards and it will be fine karaoke with mayonnaise are the best today I prepared green onions and red Pickled ginger as topping place the karage in the center of the rice as you did with the very first shrimp tempura make rice balls rubbery seaweed around it this alone makes for a very satisfying lunch even if there are no other side dishes the last one is sausage and corn Rice Bowl first mint sausage I used to cut them into round sizes but these are finer and easier to make rice balls with I will cook it in a pan add the corn here add butter soy sauce salt and pepper and sugar mix well water is gone combined with rice mix well butter and soy sauce is the best these two really go well together make rice balls finish by wrapping with nice seaweed if they're tired

Channel: JAPANESE COOKING CHANNEL

Views: 351,668

Keywords: japanese food, japanese food recipe, japanese recipe, japanese cooking, japanese meal, japanese culture, japanese cooking channel, Japanese cooking, Japanese recipe, onigiri, onigiri recipe, how to make onigiri, rice ball, how to make rice ball, rice ball recipe, rice ball recipe ideas, egg rice ball, egg onigiri, tuna onigiri, tuna rice ball, tempura rice ball, tempura onigiri, salmon rice ball, kombu rice ball, salmon onigiri, kombu onigiri, umeboshi onigiri

Id: 5KBH3zGtHr8

Length: 21min 24sec (1284 seconds)

Published: Fri Feb 24 2023