Japanese Nikumaki Onigiri(Meat wrapped rice balls). Nikumaki onigiri (Japanese meat wrapped rice balls) are delicious, small balls wrapped around white rice. They are great for a quick bite or a packed lunch. Kitchen Princess Bamboo: Japanese Everyday Food. 玄米の肉巻きおにぎり/How to make Niku Maki Onigiri【簡単料理】.
Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and. "Nikumaki onigiri" is a small fist-sized rice ball that is wrapped in slices of pork meat and bacon. It is then baked on a hot iron plate with sweet soy sauce. You can cook Japanese Nikumaki Onigiri(Meat wrapped rice balls) using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Japanese Nikumaki Onigiri(Meat wrapped rice balls)
- You need 1 cup of Japanese white rice(150g).
- It’s To taste of Salt.
- Prepare 200 g of Thinly sliced pork ribs or pork loin.
- It’s 2 of table spoons Flour.
- It’s To taste of Salt and pepper.
- It’s of Some Sesame oil.
- You need of Some Grated ginger ☆.
- You need 2 of table spoons Soy sauce ☆.
- You need 1 tea spoon of Sugar ☆.
- Prepare 1 table spoon of Japanese sake(or cooking wine) ☆.
- Prepare of Some White sesame.
- You need of Some Plastic wrap(Cling wrap).
It is a very popular dish in those festivals, as the flavor of baked meat stirs up one's appetite and the combination of hot meat juice and rice is perfect. Onigiri, also called O-musubi or Nigirimeshi are Japanese Rice Balls that are hand shaped into round balls or triangles and usually wrapped in nori (seaweed). Back in the day when there was no such thing as refrigeration, the Japanese came up with a way to preserve rice by adding salt and pickled. They're fun to make and are a staple of Japanese lunchboxes (bento).
Japanese Nikumaki Onigiri(Meat wrapped rice balls) instructions
- Cook rice in a rice cooker..
- Place the rice into a bowl, add some salt and mix well. Make small rice balls by using plastic wrap or hands..
- Wrap the rice balls in sliced meat. Coat with flour..
- Place a little bit of oil in a frying pan. Start frying from sealed side down until they becomes crispy brown. If the bottoms are cooked, turn them over. Keep rolling and cook all sides..
- Once the meat is cooked, mix all the ☆ ingredients, add these seasonings in a frying pan. Add sesame seeds soon before stopping fire..
You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with Onigiri – Japanese Rice Balls. Japanese rice balls, also known as onigiri or omusubi, are a staple of Japanese lunch boxes (bento). Much like sandwiches in the West, onigiri is readily available in convenience stores across Japan, and it's great Usually wrapped in nori (dried seaweed) or rolled in sesame seeds, consider. Using Japanese short-grain rice is the key to tender onigiri even after the rice balls have cooled to room temperature. Using freshly cooked rice that's just cool enough to handle is the key to getting a nice shape without compacting it too much as the rice is pliable, and the high temperature will.