March 23, 2006
Little onigiri...sittin' in a tree...k-i-s-s-i-n-g...
Top: meat & veggie dumplings with sichimi togarashi sprinkled on the top for some kick, steamed edamame tossed in kosher salt
Bottom: kissy onigiri stuffed with a honey-ginger salmon mixture, manzana del amor
The onigiri faces are made from good ole American cheese. I need to find kamaboko, because cheese is too darn delicate. Swiss would have been easier to deal with. The stuffing is from dinner last night -- marinated and pan-seared salmon, yum! I just flaked the leftover salmon and mixed it with some of the leftover marinade that I boiled in the microwave. (I was too lazy to dirty another pot.) Should be some good eatin' today!
1 tsp. ground ginger
1 tsp. garlic powder
1/3 cup tamari
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
- Mix all ingredients well.
- If you are using as a marinade, mix the ingredients in a big ziploc bag, throw in whatever you're marinating and turn the bag to coat. I like to marinate salmon for at least 30 minutes, although overnight is best.
- If you are using just as a sauce to mix into onigiri filling, you don't need to cook it. Just use it as is. But if you've marinated meat or fish in it, and then you want to use it as a sauce, cook it for a few minutes first on the stove or in the microwave. Easy peasey!
* Use gluten-free products
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