Molded Onigiri!
Posted September 6th, 2012 in Food 4 Comments »
I’m so hungry!!
I need rice!!
With onigiri molds, it’s so easy….
I often make onigiri with easy-to-prepare fillings. They are:
- umeboshi (pickled plum) bought from Asian grocery shops
- tuna mayo
- katsuo
- left-over teriyaki chicken (if I have)
In Japan I use shake (seasoned salmon flake) and konbu (seasoned konbu seaweed). They are my favourite 🙂
Umeboshi is getting difficult to obtain now. It’s because, I think, Umeboshi often contains seed. You can make them if you have fresh ume plums, I think. You can also make ume-shu (ume liquor) with fresh ume!
Tuna Mayo is easy to make. You just mix canned tuna with Japanese mayonnaise and a dash of soy sauce.
Katsuo means “bonito”. Katsuo is a typical filling for onigiri. When you are busy, just mix bonito flake and soy sauce. Then you have instant “katsuko” filling!
Oh, if you love cooking Japanese food and have a chance going to Japan, you should get this square frying-pan to make tamago-yaki (Japanese omelet). There are many variety over there, from cheap ones to expensive ones. Tamago-yaki is great item for obento.
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Hi Ume
I saw packets of ume boshi in the fridge section at Yee Seng in Myaree. They were exactly the same as the packet my friend from Japan brought with her (circular shape). Her daughter had also made us some. I think it is a very long, involved process 🙂
Hi Megan,
Yes it is! My grandma used to make umeboshi at home and it usually took few months to be ready to eat.
Did you like umeboshi? It’s salty and very sour so some people don’t like them :p
Haha! Hmmmmm, I don’t like it very much, but I ate it when they gave it to us. It is such a strong flavour. It was better in the onigiri 🙂
Megan,
I never ate umeboshi while I was a teenager. It didn’t tempt me at all! As I grew up I started eating,,, and now I can eat without rice :p
Some umeboshi sold in Japan (e.g. picked in honey) are more mild and easy to eat, I think.