Do you know how many onigiri (rice balls) are eaten in Japan each year? It is like a sandwich in the West, and about 2.4 billion of these are eaten in Japan each year. In the old days, when samurai went off to battle, they took onigiri with them. Then it became a portable food for travel and farm work. I'm going to show you how to make it! All right, then let’s get started! In this channel, I teach you how to make dishes actually served at school lunches in Japan. My first cookbook is very popular and is in its 7th printing in Japan. The first is onigiri with tuna and komatsuna (Japanese spinach). These onigiri are made by cooking rice and ingredients together. First, place the rice in the strainer stacked in a bowl. When making onigiri, it is recommended to buy ""Japanese rice"". This is because it is sticky and easy to shape when making onigiri. Let's wash the rice. Remove bran, dirt, dust, etc. from the surface of the rice. First, lightly wet the rice with water and discard the first water immediately. When wash rice, round your hands and turn them in the same direction about 20 times in a circular motion. Do not use too much force to turn the rice, as the rice will break. After turning your hand about 20 times, rinse it lightly with water and discard the water. This process is repeated about three times. Put rice and water in rice cooker. The amount of water should be the normal amount for cooking rice. If you do not know that amount, add the same amount of water as the rice. Cold water cooks better. Leave it in the water for 30 minutes. Seasonings are added to the rice and the rice is cooked, but if seasonings are added first, the rice will be hard. Therefore, soak the rice for at least 30 minutes. Drain the oil from the can of tuna. Coarsely chop the carrots. First make julienne strips and cut them into small pieces. It is hard to cut because it is short. lol Let's cook rice! Add seasonings to the rice cooker. Add soy sauce and mirin. Mix well. Place the carrots and the tuna on top. Spread the ingredients all over, cook the rice. I'm looking forward to seeing how it turns out! Finally, add the Komatsuna (Japanese spinach) for color and nutritional value. Coarsely chop the komatsuna, too. Place the komatsuna in boiling water and cook briefly. Boiling alone keeps the green color beautiful. Appearance is also important in school lunches. After boiling, place under running water to cool. If exposed to too much water, nutrients will also be lost, so bring them up as soon as they cool. Let's open the lid. It smells delicious. Finally, squeeze out the water from the boiled komatsuna well and add it to the mixture. Mix everything together. Wow, it looks delicious! Looks so beautiful, doesn't it? If komatsuna cannot be found, other leafy greens can be substituted. I will try a bite. Because it smells so good and I can't resist. lol Delicious! I can't stop eating! But I'm still going to make two more onigiri after this, so I'll try to curb my appetite. lol It tastes very good. Grab some rice. Then press the rice into a triangle. The first, the onigiri with tuna and komatsuna, is completed. The second one is onigiri with meat and miso. This is minced meat seasoned with miso and mixed with rice. Use only a small amount of green onion, but use the green part for a very nice color. Mince the green onion. Make a diagonal cut, leaving the root part intact. Turn over and make the same cut without cutting all the way to the bottom. Then cut from the end. Now let's stir fry. Heat sesame oil in a frying pan. Add the green onions and toss with oil. Many children do not like long green onions because of their pungent taste. Therefore, stir fry them well to reduce their pungency. Add the minced pork. Stir fry over low heat for about 4 minutes, then add seasonings. Add sugar, mirin, soy sauce and miso. Cook down until the water is well drained. Once miso is added, it will easily burn, so stir-fry, being careful not to burn. Smells great…! Looks amazingly delicious. After stir-frying for about 1 minute, the meat and miso is done. In Japan, onigiri are usually made by putting ingredients inside rice. However, for school lunches that are prepared in large quantities, this method is time-consuming and may also cause children to spill the ingredients when eating. Therefore, it is made by mixing rice and ingredients together. This way it is easy to make and children can easily eat it. And no matter which part of the dish you eat, you can taste the ingredients. Let's make onigiri (rice ball). The second the onigiri with meat and miso, is completed. The third onigiri is Inari Sushi. As the name suggests, this dish can be found at sushi restaurants. However, this is also arranged so that it can be made in large quantities in a short time for school lunches. Cut the carrot into julienne strips. Cut first into thin slices, then into long, thin strips. Place the deep fried tofu on the strainer. This is made by frying tofu in oil, and this surface oil needs to be removed. Pour enough hot water on top of this to soak the deep fried tofu. Then, the whole strainer is raised as it is. Cut the deep fried tofu lengthwise into thirds. Can you buy fried tofu in your country? Tell me in the comments. In Japan, it's often used in cooking. And cut into thin strips. Cook the carrots and the deep fried tofu. Add sugar, mirin, and dashi stock to the pot. Add the carrots and the deep fried tofu. Turn on the heat and wait until it boils. Bring to a boil, reduce heat to low, cover with a drop-lid, and simmer over low heat for 10 minutes. After 10 minutes, the cooking liquid is much less. Add soy sauce. And cook over low heat, uncovered, until the liquid is absorbed. The amount of dashi broth evaporated will vary depending on how much you make and the pot you use, so add more as you see fit. After about 3 minutes of simmering over low heat, the water has evaporated as shown here. Turn off the heat when the liquid is gone. Remove from heat while still in the pot, as the flavors will soak in as it cools. Make the sushi rice (vinegared rice) before combining with the ingredients. Add salt, sugar and vinegar to warm rice. Japanese vinegar is recommended. It has a slightly sweet taste and goes well with rice. Mix all together. Looks delicious already! Good smell of vinegar! Add the cooled ingredients to the rice. Mix all together. The fried tofu absorbs the seasonings and becomes tasty. Let's make onigiri (rice ball). The third, onigiri with inari sushi, is completed. Today's school lunch is pork miso soup, milk, grilled salmon, and onigiri. KYUSHOKU KYUSHOKU URESHIINA NANDEMOTABEMASHO YOKUKANDE MINNASOROTTE GOAISATSU Please join your palms together. Itadakimasu(Let's eat)! Let me know down in the comments what you think. Also, all of these recipes are suitable for people seeking healthy choices. I really hope you try this recipe soon. Enjoy your meal! See you in the next video!
