Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, rice balls with umeboshi and bonito flakes. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Rice Balls with Umeboshi and Bonito Flakes is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Rice Balls with Umeboshi and Bonito Flakes is something that I have loved my whole life. They are fine and they look wonderful.
Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from steamed rice formed into the umeboshi (Japanese pickled plum). okaka (bonito flakes moistened with soy sauce). kombu (simmered kombu seaweed). Japanese rice balls, also known as onigiri or omusubi, are a staple of Japanese lunch boxes (bento).
To get started with this recipe, we must prepare a few ingredients. You can cook rice balls with umeboshi and bonito flakes using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Rice Balls with Umeboshi and Bonito Flakes:
- Make ready rice bowls' worth Cooked rice (warm) 1, large Umeboshi (large)
- Make ready pack Bonito flakes
- Prepare Soy sauce
- Make ready sheets Nori seaweed
- Prepare Salt
You press rice firmly in your hands and make it into a ball or some other kind of shape. The difference is, you actually can eat Onigiri. You can fill the center of Onigiri rice balls with many different things. Basic fillings are pickled plum(Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted.
Instructions to make Rice Balls with Umeboshi and Bonito Flakes:
- Remove the pit from the umeboshi, then finely mince with chopsticks or a knife. Mix the minced umeboshi with the bonito flakes and soy sauce.
- Place plastic wrap over a plate, give it a dash of salt, spread half of the rice over the plastic wrap, then spread the umeboshi mixture from Step 1 on top.
- Cover with the rest of the rice, give it a dash of salt, wrap the plastic over the rice, shape into a triangle, wrap with nori seaweed, then serve.
For those of you who are not very familiar with it, it's Japanese rice balls wrapped in seaweed. It can either be made with Japanese seasonings or with some type of filling or both! Umehachin is a flavored umeboshi; Red shiso leaves and bonito fish flakes are pickled together with the ume plum adding Umehachin is less salty than traditional umeboshi. The red shiso makes them even more nutritious! They are mostly eaten by itself as a snack, on top of rice or inside rice balls.
So that is going to wrap this up for this special food rice balls with umeboshi and bonito flakes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
