Home Recipe Cook Japanese Rice Ball Onigiri おにぎり

 

Banana Muffin | Homemade Muffin

I do not bake for a period of time due to no oven with me in Japan. I mentioned that I miss my smart oven in Penang from the post of Peach Cheesecake. Well, after few months of stay in my apartment, I do not realize that actually I have an oven in my apartment. It is conventional oven where it can be used to toast, grill, bake and also act as microwave oven. A friend of mine discovered this and told me that I can bake, huuray! If not, I think I won't realize that I have an oven with me. Haha.. 

 

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If you have read our post on "How Chiffon Cake Works? The More You Want to Know About Chiffon Cake", I am sure you have very clear idea on this cake. How it works, what causing the cake rise, to what extend should your egg whites form, how to prepare the pan, oven setting so more. Among all my chiffon cakes (exclude those failed one), I would like to share on Matcha (green tea) chiffon cake recipe first. It was my first (so-called) successful chiffon cake after my hard pray to God. It was my big motivation after failure that caused big dissapoinment on last black sesame chiffon cake. It gave me courage to bake more chiffon cakes after "pass this difficult test".

 

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This is a new bread maker that I bought some times ago. After the first unit of bread maker that I bought from Cosway, this is the 2nd unit that I bought from there. It is mom's birthday present. The new bread maker comes with more functions compare to the first one, and it can make bigger loaf. The additional functions that attract me are "bake cake", "make jam", "bake only". I am not sure how delicious the cake is if you bake with bread maker. Well, I will try it! The "bake only" function is good where you can let the machine prepare the dough at first, and then remove the dough from machine and roll it to small ball (add some filling too), then put back to the machine for "bake only", so you do not need to always make a "Gardenia" or "High 5" bread, and it does not required oven.
Japanese Rice Ball Onigiri おにぎり PDF Print E-mail
Written by Administrator   
Saturday, 14 August 2010 22:26
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Onigiri_5

Onigiri お握り or 御握り, is a Japanese rice ball made with white rice and shaped into traingular or oval shapes, it can be wrapped in seaweed (nori 海苔). An onigiri is normally filled with pickled ume (umeboshi 梅干), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. You can easily get it from convenient stores in Japan.

I made an onigiri in Japan, with a very simple ingredients and procedures to follow. Those ingredients can easily get in Malaysia too.

 

Ingredients:

Onigiri_2

1. Japanese white rice
2. Salted salmon
3. Seaweed
4. Katsuobushi, seaweed, sesame mixture

I do not use any vinegar in the rice, just a plain rice. After cook the Japanese rice, put a scope of rice into the onigiri mold, then put in some salted salmon, cover with another scope of white rice. Use a slice of seaweed and wrap the rice ball. Ready to eat!

Onigiri_3

Onigiri_6

Onigiri_4

Onigiri_5

I added some katsuobushi, seaweed, sesame mixture with the white rice.

Onigiri

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This is a very easy onigiri recipe. You can try it too! Smile


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Comments   

 
#5 MnY - SH Yong 2010-08-19 22:33
Hi Cariso,
Yes, two are more than enough for me. And they are very easy to make...please try it if you like it...
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#4 cariso 2010-08-17 17:54
Spend so much effort and make only two uh?! :-)
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#3 cariso 2010-08-17 17:53
Spend so much effort and make only two? :-)
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#2 MnY - SH Yong 2010-08-15 12:40
I make 2 only, and already make me full!
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#1 tsoulyumin 2010-08-14 23:08
how many did u make?
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