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おにぎり（薬味おにぎり）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

cooked rice : 1 go (330g)
みょうが : 2本
大葉 : 5枚
小ネギ : 1本
みりん : 大さじ1
昆布茶 : 小さじ1
味噌 : 小さじ1/2
(A) Soy sauce : 小さじ1
(A) grated garlic : 小さじ1/2
(A) grated ginger : 小さじ1/2
(A) Sesame oil : 小さじ1
白ごま : 大さじ1/2

Time required

15minutes

Procedure

1) cut material 01:59
Cut off the myoga stem and slice thinly.
Place the cut myoga in a bowl filled with water (not listed) and soak for about 5 minutes.
Wash the shiso leaves and wipe off the water with kitchen paper.
Cut off the stalks of the perilla and roughly chop.
Cut off the root of the spring onion and cut into small pieces.
Drain the myoga, take it out in a colander, and wipe off the moisture with kitchen paper.
2) make sauce 04:12
Add mirin and kombucha in a heat-resistant bowl and mix.
Heat in a 600W microwave for 20 seconds and mix well.
Add miso and (A) in that order, and mix each time.
3) mix 05:24
Put rice and 2 in a bowl and mix evenly.
Cover with kitchen paper and remove the heat for about 5 minutes.
When the heat is removed, add 1, white sesame and mix.
4) 成形する 06:38
おにぎり成形用の容器に入れ、成形する。
お皿に盛って完成。

Point

・Enter the amount for 4 rice balls.
・Use warm rice that has just been taken out of the rice cooker.
・You can adjust the amount of condiments to your liking.
・Konbu tea can be substituted with bonito or kombu soup base.
・Wipe off the moisture from the myoga ginger from step 1. Thoroughly wipe off the water from the perilla and finely chop.
・In step 3, after mixing the rice and sauce, remove the heat until it reaches the temperature of human skin.
・In step 3, mix lightly so as not to crush the condiments.