Ever heard of those rice cakes oriental style that are super cute and has several images on Google still the cutest images, (laughs)?
For know that appearance is not the only good thing in those cookies, and delicious and fluffy, they can be taken to various places,such as a picnic, they do not spoil and continue with the same taste, and time to prepare them, at least I'm happier!
It may sound silly, but every time I squeeze those cute little balls I feel happier! rs
Okay, back to the subject, as I enjoyed preparing this dish typical of Japanese culture not only decided to post the recipe, but also its history, I hope you enjoy!
It may sound silly, but every time I squeeze those cute little balls I feel happier! rs
Okay, back to the subject, as I enjoyed preparing this dish typical of Japanese culture not only decided to post the recipe, but also its history, I hope you enjoy!
Onigiri
Onigiri (お握り or 御握り; おにぎり), also known as omusubi (お結び; おむすび) or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Traditionally, an onigiri is filled with pickled ume(umeboshi), salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Because of the popularity of onigiri in Japan, most convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops whose only products are onigiri for take out. - Wikipédia
History
In Lady Murasaki's 11th-century diary Murasaki Shikibu Nikki, she writes of people eating rice balls.[6][7] At that time, onigiri were called tonjiki and often consumed at outdoor picnic lunches.[8] Other writings, dating back as far as the seventeenth century, state that many samurai stored rice balls wrapped in bamboo leaves as a quick lunchtime meal during war, but the origins of onigiri are much earlier even than Lady Murasaki. Before the use of chopsticks became widespread, in the Nara period, rice was often rolled into a small ball so that it could be easily picked up. In the Heian period, rice was also made into small rectangular shapes known as tonjiki so that they could be piled onto a plate and easily eaten.
From the Kamakura period to the early Edo period, onigiri was used as a quick meal. This made sense as cooks simply had to think about making enough onigiri and did not have to concern themselves with serving. These onigiri were simply balls of rice flavored with salt. Nori did not become widely available until the Genroku era in the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread.
It was believed that onigiri could not be mass produced as the hand-rolling technique was considered too difficult for a machine to replicate.[who?] In the 1980s, however, a machine that made triangular onigiri was devised. This was initially met with skepticism because, rather than having the filling traditionally rolled inside, the flavoring was simply put into a hole in the onigiri, and the hole was hidden by nori. Since the onigiri made by this machine came with nori already applied to the rice ball, over time the nori became unpleasantly moist and sticky, clinging to the rice. A packaging improvement allowed the nori to be stored separately from the rice. Before eating, the diner could open the packet of nori and wrap the onigiri. The limitation of the machines that required using a hole for filling the onigiri instead of rolling the filling with the rice actually made new flavors of onigiri easier to produce as this cooking process did not require changes from ingredient to ingredient. Modern mechanically wrapped onigiri are specially folded so that the plastic wrapping is actually folded between the nori and rice to act as a moisture barrier. When the packaging is pulled open at both ends, the nori and rice come into contact.-Wikipédia
Recipe
Ingredients
- 1/2 pound salmon fillet
- 4 cups uncooked, short-grain rice
- 5 3/4 cups water
- 2 sheets dried nori seaweed, or pretoasted nori sheets
- 2 large pickled plums, pits removed and coarsely chopped
- 1/4 cup dried bonito flakes
- 1 1/2 teaspoons dark soy sauce
- 2 tablespoons black sesame seeds, toasted
Directions
Sprinkle the salmon fillet with salt and let stand for 2 hours.
Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain incolander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pretoasted nori.
Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.
Onigiri´s Papercraft ^^
People this is a papercraft of onigiri Canadian, that's right, you did not misread, onigiri is a Canadian!
For those who want to ride this is not cute to eat but to see, lol ...
The page link is just below where I found, so if you want to build papercraft visit this forum, where you also might encounter other paper super cool! ;)
For those who want to ride this is not cute to eat but to see, lol ...
The page link is just below where I found, so if you want to build papercraft visit this forum, where you also might encounter other paper super cool! ;)
Visit also:
And I also hope that the errors do not mind, is that I still have no practice in English, (laugh) ... ^^
Nenhum comentário:
Postar um comentário