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tonight was for amigurumi and yaki onigiri. i may not make yaki…

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tonight was for amigurumi and yaki onigiri.



i may not make yaki onigiri correctly, but i make it delicious.

normally yea, i love love love to fill my onigiri with amazing japanese pickles, or salmon, or other treats. but times are hard and it's a long drive to mitsuya for pickles (i miss my pickles). but! there is always beef and cheddar in my house (my husband lifts Strongman) and i have to tell you, beef and cheddar onigiri is surprisingly tasty.



gather your ingredients!


don't forget this stuff, it's the secret to delicious.


ok first, i like my rice sticky as icky. so i wash it really well before cooking.


then, crack a beer and make some of these things. making yaki onigiri is going to take a while (a batch generally takes me a couple hours), so snacks are in order. for some reason i love fresh nori wrapped around cheddar. i am gross.


cook your rice and beefies. throw some soy sauce and sesame oil in with that beef. in the last couple minutes, toss in a bunch of sesame seeds.


once the cooking is done, the rice and beef need to cool a little. the rice in particular. or your poor hands will be in pain. you can spread the rice over a cutting board or plate and fan it if you are impatient. i just throw it in a bowl and burn my hands halfway through.
while you are waiting for cooling, cut up your cheddar and beef and some strips of nori.
put a bowl of water nearby and and a big thing of salt.


dip your hands in the bowl of water and then cover them in a thin layer of salt. then take the rice and firmly press it into a ball, and then stick your thumb in it. fill the thumb hole with spicy mayo, beef, and cheddar.


make another little rice ball, flatten it, and cover the filling. shape your delicious-filled rice ball into a triangle, like so


ETA: as you work the rice, it's gonna make your hands sticky. that's what the bowl of water is for - as needed dunk your hands in the water to wash off the sticky, and then sprinkle another thin layer of salt on. repeat as necissary, and refresh water bowl with clean water as needed.

i have made a batch of big old onigiris for yaki-ing, and some onigiri-bites for lunch tomrrow.

ok. pre-heat a pan, and coat onigiri with teriyaki sauce


i don't have a spiffy indoor grill, so i use a pan. throw them in the pan! cook them up!


tasty tasty! (yes, i learned how to make onigiri from laura park, thankyouverymuch)


you can also make more classic onigiri


i generally make a mixture


and then whatever you dont devour the evening you make them, plus all that leftover beef, goes in the lunch tomorrow!
  • The amigurumi threw me a little, I thought this was crochet_crochet for a minute there. Those yaki onigiri look pretty intriguing though.
  • How do you cook your rice? I have been craving a giant bowl of sticky white rice, but I don't trust random websites to tell me a recipe. Yours looks perfect.

    Also, those Baby Star noodle crunchies are so so good.
    • First of all, you have to buy short grain "fancy" rice. The trick is- you have to rinse the rice really well until the water is almost clear. Then, soak the rice in the water for at least an hour before cooking it- actually preferably soaking it overnight (like they do in Japan).
    • I used the info from these 2 youtube videos to learn to make sticky sushi rice. It comes out perfect every time. The first video tells you how to cook the rice with a pot and not a rice cooker. The second has the vinegar/sugar/salt mixture recipe and a few more instructions on making rolls, if you're interested. To be honest, I'm not sure what the vinegar mixture is for,flavor or to make it more sticky, but when I add it to the rice it gets super duper sticky, that's for sure. I don't use near the amount of vinegar/sugar/salt mixture as it says to, though. I just make the recipe given, but only use about 1/3 of it; just eyeball it.


      http://www.youtube.com/watch?v=hKIlmSmScQo&eurl=http://video.google.com/videosearch?sourceid=navclient&ie=UTF-8&rlz=1T4DKUS_enUS254US255&q=how%20to%20make


      http://www.metacafe.com/watch/yt-pYtB3Qs9BRw/how_to_make_sushi_rice_recipe/R/efp_video
    • lol, i don't do anything properly. but, my rice turns out white, fluffy, and sticky sticky, so i'm happy.

      i buy the botan rice seen in the entry, and then rinse it in the sink for a while until the water runs clear. then i throw it in a pot on the stove and cook per instructions on the bag. i do commit the rice-sin of stirring the rice as it's cooking every now and then to make sure it cooks evenly and doesn't get all crunchy on the side of the pot. works fine, great the next day too.
  • Ohhh! My boy and I will have to try this!
    • i forgot to add: ETA: as you work the rice, it's gonna make your hands sticky. that's what the bowl of water is for - as needed dunk your hands in the water to wash off the sticky, and then sprinkle another thin layer of salt on. repeat as necessary, and refresh water bowl with clean water as needed.

      just a little detail ;p

  • Oh wow, I've always wondered how to make these. Thanks for the tutorial! I bet you could stuff them with all kinds of things *brain ticks over*

    Also - what sort of tool do you use to make those adorable carrot stars?
    • i gotta ETA: as you work the rice, it's gonna make your hands sticky. that's what the bowl of water is for - as needed dunk your hands in the water to wash off the sticky, and then sprinkle another thin layer of salt on. repeat as necissary, and refresh water bowl with clean water as needed.

      it's actually a little tiny cookie cutter! i got a set of them last year from sur la table, they may still carry them, especially now around cookie season
  • this is soo nice! Thank you for posting!
  • Very cool shape! I've never seen these before.
  • LOVE IT! I generally just mix my gohan with some furikake and shape it into triangle and eat it.
  • wow your onigiri is very nicely shaped!
  • These look amazing. There's one part that kind of confuses me, though? When you say to cover your hands in salt... how dense should the layer of salt on your hands be?
    • aaaah yes. ok - as you mold the rice, your hands get more and more sticky. so you have to keep dunking them in the bowl of water to wash the stick off. every time you do so, sprinkle a thin layer of salt over your hands. this gets worked into the rice as you mold it and makes tasty salty rice balls. you can use more or less to taste.
  • My mouth is watering, I think I might make these to take to my parents house on Christmas eve!!
  • These things are so beautiful and cool-- I'm so glad you posted about this! I've always wondered how you make them.
    I'm a sucker for "pouch food." I'm totally going to try this.
  • I've really been wanting to learn how to cook more Asian and Indian cuisine. Anytime I see awesome, easy, step-by-step instructions like this for something in those categories, I get positively giddy! THANK YOU!
  • Wow, the food looks AMAZING! The first thing I noticed, though, was the crochet work ;-)
  • wow I think I am going to attempt to make this. looks delicious! how do u make the star carrots??
    • :D i have a little tiny set of cookie cutters - i got it at Sur La Table last year - they prolly still have them
  • How much rice do you use in the recipe?

    And for something like the onigiri with fruit/etc. in it, would you still use rice or would something like cane sugar work instead? I love mixing different types of food styles together (I want to make rice ball with tomato, chicken, and something else green and crunchy...)
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