E 'for some now that Japan and its cuisine have caught my attention and my curiosity ... the problem of eating in Japan is that 1) to find a good restaurant not too far from home (and fortunately, in my town there is) and 2) negligible detail at all, Japanese food costs dear!
So, always armed with my goodwill, I decided that, as long as I do not have a job that provides monthly revenue, you better buy me a book of Japanese recipes and to do everything myself.
The cookbook I bought ... Christmas. But until a month ago I had the courage to try any recipe. Then I decided, and here's the result! then I take this opportunity to participate in the contest with this recipe "everything you ever wanted to cook but have never dared to make a real " because, despite the general distrust of my house, the little time and the rise of the doubt" will be good or it will all be thrown away? "I got in game and I even tried this!
I would point out that in the end the onigiri were passable, but I have a little 'disappointed, perhaps because they are not used to the taste of Japanese cooking: I decided to add, at the end of the recipe, some changes that could make them more appetizing to me ...
onigiri (recipe for about 12 meatballs)
The Onigiri (a term that derives from the verb challenge to the method of preparation) are rice balls stuffed with well-known by those who, like me, a lover of anime and manga, created as meal of rice advanced to retrieve the fortune and used in the past as food for travelers.
1. Prepare rice
Put 500 g of rice in a pot with 600 ml of water. With one hand wash the rice thoroughly by turning the hand firmly, taking care not to crush the beans. The water will appear as white as milk because of starch; change the water and rinse the rice a few times until it looks clear (although boring is an indispensable)
Put the washed rice in the pot (preferably non-stick) and pour 580 ml of water ( base is the proportion of 640 g of rice with 740 ml of water). Before placing the pot on the fire, leave the rice in water for about 30 min to allow the beans to absorb water and soften.
2. Cook the rice
Put the pot on the heat to low for 5 min. Cover and do not raise more than the cover until the end of cooking, at the end of 5 minutes, increase the heat to maximum until the lid starts to jump: Be careful not to spill the boiling water, but never lifted the lid. Then lower the heat to medium. After 5 min (total from the moment you fire up) and bring the heat to low and simmer for 10 min. Now turn off the heat, leaving for another 5 min in the rice cooker with the lid closed.
For this first part, the Japanese use the Rice-cooker, a kind of pressure cooker with a timer.
3.
Turn rice with a wooden spoon (the Shamoji ), get some air to the rice, taking care not to crush the grains. Inverse with a wooden spoon the rice in the same cooking pot that was brought to the surface below and then drawing with the edge of the spoon two or three vertical grooves on the rice just brought to the surface. This operation is repeated two or three times.
The rice is now ready!
4. Prepare the filling
The filling is typical of onigiri umeboshi plums , but are also used kombu seaweed , salted and grilled salmon and many other ingredients and not plant.
I have prepared a sauce that is typically used for trammezzini, made with tuna, carrots and mayonnaise. It is prepared by blending the robot a can of tuna in oil, 3-4 carrots, peeled and chopped, a pinch of salt and a drizzle of olive oil. So when you have gotten a fairly thick cream, he moved all in a bowl and mix with mayonnaise to taste great to have a fairly soft compound (I will use about 150 g).
5. Preparation
Prepare four small bowls, one with salt, a salt water, one with the nori seaweed cut into strips and toasted and the filling, slightly wet your hands with water from the bowl, then take a pinch of salt to rub your hands slightly. Take with a wet spoon the rice into the palm of your hand slightly curved spoon, lightly press the middle with the thumb of the hand to create the position for the filling . Put a teaspoon of filling in the center chosen and cover with a little 'rice. Then bend the hand with the rice without closing it completely and place above the other horizontally, in the same position, and closes the rice between the two hands. Changing hands and turning around a dozen times, try to give the rice-dumpling a triangular shape with a thickness of about two fingers.
Place nori, which adhere to wet rice, in part or to wrap around the rice, so as to add flavor and the rice does not stick to hands.
ADVICE:
1. The seaweed becomes damp when in contact with the balls, it starts to smell like the canals of Venice in a day of summer (and, for those who have not ever tried, I can say that it is repugnant ...), then I decided to avoid it in the next preparation of onigiri.
2. For those not accustomed to the taste of cooked rice without salt can not appeal: advice, then, to add a little cooking water.
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