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Secrets of cooking Onigiri Japanese

If you ask any average European about Japanese cuisine, then he will probably answer something like: rice and fish. And he will be right! In fact, this is the most traditional and basic food of the Japanese.

A wide variety of ingredients in no way makes Japanese cuisine boring and monotonous, on the contrary, it is in it you can find extremely interesting and very tasty dishes. If you want to surprise your loved ones with something new, then try to cook onigiri - an interesting and useful dish of Japanese cuisine.

Onigiri is indeed a very popular dish in the Land of the Rising Sun, outwardly it consists of balls or triangles made of rice and wrapped in a sheet of dried seaweed. Something familiar? Contrary to popular belief, onigiri is just a kind of sushi that is popular today, these are two separate dishes that, although made from similar ingredients, have a completely different meaning and history.

It is believed that onigiri originally appeared precisely among the peasants who took convenient balls with a filling in the field as a snack. In modern Japan, little has changed: rice balls are taken as snacks to school, on the road, or at work.

In our country, onigiri is not as popular as, for example, sushi, but recently they are increasingly included in the menu of our restaurants. So why not try cooking onigiri at home? How? Believe me, no more difficult than the same sushi, the main thing is to choose good ingredients. Classically cooked rice spread on the palm, give it a round or triangular shape, slightly squeezing.

By the way, the name of the dish translates: “compress”.

Inside the rice, most often, add some stuffing, the most popular is salted salmon or tuna. However, the fillings can be very different: for example, in Japan they strongly like pickled plums, fried sea eel, shrimps, chicken, caviar and even vegetables.

Plump balls are wrapped in a nori leaf, although instead of wrapping it is not necessary to use only dried algae, it can be scrambled eggs, lettuce leaves or even ham slices, in general, a solid flight of fancy.Folding onigiri, it is very important to adhere to one technology: "do not compress" in the hands of rice.

In finished form, it should not fall apart or be too compressed, as this will greatly impair the aesthetic pleasure of eating the dish. So, let's still figure out how to make the most delicious onigiri?

Recipe for classic onigiri

  • rice (better for sushi) - 1 cup;
  • any filling to taste (salted salmon) - 2 pieces;
  • dried seaweed (strips);
  • salt, sugar, spices to taste.

Before starting to cook, rice is very important to rinse thoroughly (up to 10 times), then put in a saucepan (preferably with a double bottom), pour 1: 1 water and send to high heat without closing the lid.

When water boils, reduce the fire to a minimum, cover and boil for another 15 minutes without stirring. Then you need to turn off the fire, cover the pan with a towel and let it stand for another 20 minutes. After the time has elapsed, it is not necessary to rinse the rice, if there is any liquid left, then it can be drained.

When the rice cools a little, you can proceed to the process of modeling: put the warm rice in a wet palm, squeeze well, to get the ball,and then in its middle we make a small indentation. We put a piece of filling in it, close the ball with rice and squeeze well again so that it sticks together.

We put the desired shape and wrap the bun in the nori sheet, the rough side should be inside. That's all! By the same principle, we make the remaining balls. If someone thinks that the rice turns out too bland, then you can add a little salt, spice or special vinegar for sushi.

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