Practical Method to Cooking Tasty Rice Balls with Umeboshi and Bonito Flakes
Hoping to dine Rice Balls with Umeboshi and Bonito Flakes a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with helpful ways on producing a Rice Balls with Umeboshi and Bonito Flakes like a famous chef made.
We hope you got insight from reading it, now let's go back to rice balls with umeboshi and bonito flakes recipe. To make rice balls with umeboshi and bonito flakes you only need 5 ingredients and 3 steps. Here is how you achieve that.
To cook an unforgettable Rice Balls with Umeboshi and Bonito Flakes, here are the components needed:
- Use 2 of rice bowls' worth Cooked rice (warm) 1, large Umeboshi (large).
- Provide 1/2 of pack Bonito flakes.
- Get 1 dash of Soy sauce.
- Provide 2 of sheets Nori seaweed.
- Provide 1 of Salt.
After preparing the ingridients, next you are good to prepare your tasty Rice Balls with Umeboshi and Bonito Flakes by following the guidances below:
- 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! Tenmusu are Onigiri rice balls with shrimp Tempura as a filling. Onigiri is rice shaped by pressing firmly in your hands and forming into a ball or triangle Typical fillings are pickled plum (Umeboshi), dried bonito flakes with soy sauce (Okaka), or salted salmon. 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.
Recipe : Rice Balls with Umeboshi and Bonito Flakes
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