Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese
Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese is something that I have loved my entire life. They are fine and they look wonderful.

Green sour plums, or ume, are layered with salt and red shiso leaves (for color and flavor) and cured until the plums release all of their liquid, then dried But a little pocket of pickled plum inside a cloud of sticky white rice makes for a perfect punch of flavor. I was able to find umeboshi locally at Whole. Delicious rice balls are a popular Japanese snack and a staple in Japanese lunchboxes (bento).

To begin with this particular recipe, we have to prepare a few ingredients. You can cook rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese:
  1. Prepare rice bowl's worth Hot cooked rice
  2. Make ready Meiji Hokkaido Tokachi Camembert (cut type)
  3. Make ready to 2 leaves Shiso leaves (finely shredded)
  4. Get Umeboshi (flatten with the flat part of a knife)
  5. Prepare Bonito flakes
  6. Prepare Soy sauce

There are two different styles of onigiri: those that are stuffed and those that have seasonings mixed in. For the filled variety, umeboshi (pickled plums), cubes of salt-cured salmon, or tarako (cod roe) are often encased in the warm rice, and then eaten as is or wrapped in. They're fun to make and are a staple of Japanese lunchboxes (bento). I am not a fan of bonito flakes but this is a great picnic food and you can put anything inside.

Instructions to make Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese:
  1. Scatter the bonito flakes on top of a paper towel and microwave at 700W for 50 seconds. Upon removing, rub lightly through the paper, place on a dish and set aside.
  2. In a bowl, combine the rice and minced Camembert and lightly mix together. Add shiso and umeboshi and quickly mix.
  3. Take the mixture from Step 2 and form into your desired shape. I made them barrel-shaped, but you can make them whatever shape you like.
  4. Use your hands to apply a little soy sauce. Lightly squeeze the rice balls again and apply the bonito flakes from Step 1 all over.

In Japan they used tuna salad salmon or pickled plum like they do in Japan Yum! Brazilian cheese bread topped with butter and with espresso. Same Series: Tasty rice ball with Pickled plum. Learn how to season rice, cut nori seaweed sheets, form rice balls and triangles without molds, and wrap and store onigiri. Common fillings include flaked tuna or salmon, umeboshi (pickled plum), and okaka (bonito flakes simmered in a sake-spiked sweet soy).

So that is going to wrap it up for this special food rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!