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おにぎり（大葉おにぎり）｜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 : 400g
大葉 : 8枚
白胡麻 : 大さじ1/2
(A) Mirin : 小さじ2
(A) Chicken stock powder : 小さじ1
(B) Soy sauce : 小さじ2
(B) Miso : 小さじ1/2
ごま油 : 小さじ2

Time required

5minutes

Procedure

1) Cut the perilla leaves 01:35
Wash the perilla leaves (not included in the recipe).
Wipe off excess water using kitchen paper etc.
Stack the perilla leaves and cut off the stems.
Cut the shiso leaves in half lengthwise and shred them.
Tear apart the chopped perilla leaves and set aside.
2) Mix the sauce 02:21
Place (A) in a bowl and microwave at 600W for 30 seconds.
Add (B) and mix well until there are no more lumps of miso.
Add sesame oil and mix well.
3) Seasoning the rice 03:13
Place the rice in a bowl.
Pour in 2 and mix quickly with a spoon, cutting motion.
Once 2 has been mixed thoroughly and is well blended, add the white sesame seeds and 1 and mix well in a cutting motion.
4) Make onigiri 04:11
Fill the onigiri maker with 3 and make onigiri.
Repeat this process three times to make four rice balls.
Serve in a bowl and it's done.

Point

・The ingredients are enough for four rice balls.
・One cup of rice is 330g, so the amount of rice used in the video is just a little over one cup.
・If you are making this with one cup of rice, adjust the strength of the flavor and we recommend using about six shiso leaves.
・Miso with dashi stock is recommended. (In the video, a mixed miso with dashi stock is used.)
- To prevent uneven flavors, mix the sauce before pouring it over the rice.
- In step 3, mix the shiso leaves so that they do not clump together.
-You can also tie the finished rice balls tightly, dip them in beaten egg, and fry them in a frying pan for a delicious dish.
When frying rice balls dipped in egg in a frying pan, it is also delicious to place a slice of cheese on top of the rice ball and fry it until it is browned all over.