We love the toasted nutty flavor of this recipe from grilling the rice. I used dried cranberries instead of umeborshi, and opted to do it on a griddle this time, and it came out pretty good. I didn't have the traditional triangular molds, so I used a christmas cookie mold this time. It is suppose to be a couple of bells, no?I adapted this recipe from CRB:
Ingredients:
250 gm cooked Japanese rice
1/2 tsp salt
4 tbs soy sauce
4 tbs sake (optional)
1 tbs sugar
2 umeborshi (pickled plums), seeded and minced
Cooked tuna, chicken or takuan (yellow picked radish)
Preheat grill. Mix soy sauce, sake and sugar and set aside.
Since I don't have a onigiri rice mold, I shaped it by hand. Wet both hands. Shape the rice into the traditional triangular shape. Poke a hole in the center and fill the rice ball with the fillings of your choice. Seal with more rice on top and reshape.
Grill about 5-10 mins per side, brushing with soy mixture at least twice on each side.
Serve hot with meat dishes.
Ingredients:
250 gm cooked Japanese rice
1/2 tsp salt
4 tbs soy sauce
4 tbs sake (optional)
1 tbs sugar
2 umeborshi (pickled plums), seeded and minced
Cooked tuna, chicken or takuan (yellow picked radish)
Preheat grill. Mix soy sauce, sake and sugar and set aside.
Since I don't have a onigiri rice mold, I shaped it by hand. Wet both hands. Shape the rice into the traditional triangular shape. Poke a hole in the center and fill the rice ball with the fillings of your choice. Seal with more rice on top and reshape.
Grill about 5-10 mins per side, brushing with soy mixture at least twice on each side.
Serve hot with meat dishes.
1 comment:
Creative, using bell shaped cookie cutters! I'll have to send you the original molds for christmas. :)
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