January 19, 2006
Three flavors of onigiri (beef & ginger, sweet egg, and umeboshi), as well as simmered green beans, simmered enoki mushrooms, and a mini choux-a-la-creme pastry (non-GF).
My first attempt at making mixed-rice onigiri today - I think they turned out well! I added nori "handles" to make them easier to eat. My favorite is the beef & ginger, followed by the egg, then the umeboshi
(I'm still not accustomed to its taste yet). I wasn't that impressed with the green beans or mushrooms (neither was my hubs).
3 KINDS OF ONIGIRI
Rice (for 2 sets of 3 onigiri, I used 4 cups uncooked rice)
- Beef -
Ginger to taste, grated (or julienned finely)
1 tbsp. tamari
1 tsp. each of sugar, mirin, sake
1 tbsp. water
2 oz. beef, sliced thin, then julienned
- Egg -
1 small egg, beaten
2 tsp. sugar
- Umeboshi -
- Cook the rice.
- Combine all the ingredients for the beef onigiri except the beef. Bring to a boil in a small pan. Add the beef to the pan and cook for 3-4 minutes and set aside.
- Combine all the egg ingredients except the oil. Heat a small amount of oil to the pan, then add the egg mixture. Scramble the egg, stirring rapidly, until the egg has separated into small, round pieces.
- Remove the seed from the umeboshi and shred it into small pieces.
- Divide the rice into 3 portions. Combine each portion with a different flavored mixture. Be sure to not add so much of the beef cooking juice that your rice gets soggy or slippery.
- Form the rice into flattened balls. I use an onigiri mold as it is faster, but you can shape by hand as well. Make sure to wet your hands or the molds between rice balls to keep the rice from sticking. Add a strip of nori to each if you like.
*Use gluten-free products.
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