How to make ★Onigiri★8 Basic Rice Balls～基本のおにぎりの作り方～（EP77）

welcome back to kitchen princess bun the japanese everyday food today i want to share with you how to make onigiri onigiri is rice ball in japanese this is the very basic of japanese cuisine at the beginning of october it's the season for the rice harvest we appreciate newly cloved rice because it tastes special new rice has a special meaning to us because the rice represents the life itself i will introduce you to 8 basic and popular onigiris which you can find anywhere in japan let's get started first wash and clean the rice today i prepared four cups of rice pour water to cover swirl your hands several times then pour out the cloudy water to another bowl swish your hand like this pour generous amount of water then pour out the ground water repeat the process then take out onto the sieve don't throw the water but water your plant the cloudy water is nutritious and your plants grow well cook in a rice cooker with a piece of umeboshi now let's prepare the fillings salted sermon we can find salted salmon in any grocery store in japan but i don't think this is an accessible in ingredients almost all of the country here is how i make salted sermon slice cinnamon fillet into two centimeter slices sprinkle one to one point two percent of salt observant weight on both sides let it sit overnight in the fridge the salmon would be sweat a little that's the sign of the salt penetrate into the flesh lying a piece of parchment paper in a frying pan turn the heat to medium place your salted sermon in a single layer put the lid on and cook for 5 minutes flip cook another 2 to 3 minutes or until it's done take out onto a tray take off skin and bones crumble the fresh into chunky flakes transfer a container and you can keep the salmon flakes up to 5 days in the fridge set aside until used next tuna mayonnaise take out a can of tuna into a bowl add 2 tbsp of mayonnaise by using fork smash the tuna into super fine until it becomes almost like fiber next okaka take out a tablespoon of bonito flakes onto a tray moisten with soy sauce next one is my favorite ume tamago beat one egg and add a pinch of salt heat the frying pan on low pour the egg mixture and make scrambled egg the filling is all set let's assemble the onigiri first we offered freshly cooked rice to our ancestors we do this each time we cook rice it means every day the most important thing is washing your hands don't forget to rub your finger to wash nails be sure to use soap with no fragrance before making onigiri turn nori seaweed into desired size take one seed fold in half tear the seed into two put a seed over another then fold in half tear it in two [Music] there you have four strips of nori seaweed set aside set a small bowl of vinegary water and salt beside you before start shaping onigiri first we are making the very basic see onigiri new rice tastes good itself we want it to to be simple scoop the rice to your rice bowl to cool down a bit moisten your hands with vinegary water tap your index finger and middle finger on salt to season lightly outside the rice the amount of salt is about a quarter to one third teaspoon spread the salt all over your palm take the rice on your hand then shape into triangle keep in mind that you don't want to push too hard hold the rice with your hand lightly squeezing the grain together form your hand in v shape rotate onigiri on your hand next umeboshi scoop half a bowl of rice into a bowl put umeboshi on the rice scoop more rice to cover the maboshi filling moisten your palm with vinegary water take some salt then shape into triangle wrap it around with nollie seaweed and put the tiny piece of umeboshi to see what's inside repeat the process for each filling tuna mayonnaise and okaka is made in the same process for the salted sermon i choose scissor leaves to wrap it around for the refreshing smell goes well with fish for comb cap i choose to wrap it up with thinly shaved comb kelp we use shaved comb kelp for onigiri or udon noodle soup for its umami if you cannot find it just use nori seaweed as well fall grilled onigiri mix the okaka to rice to lightly season in this case you have to squeeze the onigiri to stick together heat your tamagoyaki pan on medium high grease the surface with sesame oil pan fry until brown on each side the reason why i use tamagoyaki pan is i can cook each side with the edge of course you can use normal pan when each side browned and well cooked brush soy sauce and miri mixture brush both sides until smells good last but not least um tamago this is the kind of my creation and i love the most out of eight transfer about two cups of the rice to a bowl take out the stone of umeboshi tear umeboshi into pieces add salted corn kelp and toasted sesame seed and mix to combine take out a piece of plastic then fold into onigiri there you have a different kind of onigiri all of it is very popular in japan onigiri can be your breakfast or lunch or even good for your healthy snack give it a try and let me know how you like it thank you for watching the video don't forget to subscribe to my channel before you leave tap the bell icon to be the first one to know my new video is updated follow me on social media to see my daily activities head over to princessbamboo.com for more information my store on amazon has wide variety of stuff so you can check what i am using in my kitchen thanks again and see you in a week bye you

Channel: Kitchen Princess Bamboo

Views: 1,062,323

Rating: 4.9733601 out of 5

Keywords: japanese, japanese food, japanese recipe, japanese cooking, japan, onigiri, how to, how to make, how to make onigiri, how to make rice ball, rice, harvest, rice paddy, japanese rice, cooking, new rice, おにぎり, おむすび, bento, rice balls, rice ball recipe, pirncess bamboo, japanese everyday food, seafood, sushi, easy salmon recipe, japanese breakfast, breakfast, japanese lunch, japanese typical meals, authentic japanese food, japanese combini food, pokemon, japanese cuisine, onigiri recipe

Id: 2Cy_LzacOxM

Length: 8min 30sec (510 seconds)

Published: Fri Oct 26 2018