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 Martha's corner

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Burliest Bear
Flying/Ghost Elite 4

Posts : 431
Join date : 2013-10-27
Age : 32

PostSubject: Martha's corner   Thu May 29, 2014 12:02 am

Thought I might toss some simple recipes on here for those that cook.

Onigiri (rice balls)
1. Make a large batch of sticky rice
(use short grain if possible, medium grain if not available or too pricey - also, don't pre-strain the rice, the goal is to get it as sticky as possible)

2. Let rice chill in the refrigerator for at least an hour
(seriously - hands are involved in the shaping, and you will burn the everloving heck out of yourself. Also, it's easier to mold cold.

3. Cook desired filling - can be absolutely anything.
(my last batch was chicken, portobello mushrooms, garlic, red bell pepper, yellow squash, basil, Sriracha, soy and a few other seasonings, to give an example)

4. (OPTIONAL) Make a seasoning blend for the rice. Bonito and seaweed (nori) flakes are traditional.

5. (OPTIONAL) Cut sheets of dried seaweed into 2" strips - this gives you a handle for the onigiri.

6. Take 10" (give or take) sheets of Saran wrap, lay flat on counter. Sprinkle rice seasoning, then place a portion of rice on sheet - moisten your fingers and spread by hand. The rice should be about 1/4" thick and perhaps 5"-7" in diameter (depends on how hungry you are).

7. Add filling. This should be a decent amount, but not to overflowing (practice). Take two adjacent corners of the Saran wrap, and lift. Join the two together, then lift a third, then finally the fourth corner. Try not to spill everything. Shape the rice into a ball around the filling while ensuring the Saran wrap stays OUTSIDE of the riceball - it'll try to hide as you mold the ball.

8. Shape onigiri to your preference. I like triangles, but that's just me.

9. (OPTIONAL) Unwrap onigiri and attach seaweed strips. Adds flavor (if you like it) and makes it easier to hold.

10. Eat now or chill for later. May also be readily frozen for long-term storage.
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