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おにぎり（梅しそおにぎり）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

米 : 1.5合
昆布 : 1枚
料理酒 : 大さじ1
冷水 : 1.5合の目盛りまで
(A) Perilla : 10枚
(A) Pickled plum : 1～2個
(A) Salted kelp : 5g
(A) Noodle soup : 大さじ1と1/2
(A) Mayonnaise : 大さじ1
(A) Dried bonito : 3g

Time required

40minutes

Procedure

1) ご飯を炊く 02:20
Put the rice in a colander and immerse it in a bowl of water (not included in the recipe), then remove the colander and discard the water immediately.
Add water (not included in the recipe) to the bowl again and soak the rice, gently rub it to rinse, then discard the water.
Wash the rice repeatedly until the water runs clear.
Put rice in a rice cooker and add cooking sake.
Add cold water up to the 1.5 cup mark.
Place the kelp on top, place in the rice cooker, and cook as normal.
2) 切る 05:01
Wash the perilla leaves and chop them finely.
Remove the seeds from the umeboshi plums, chop them and make a paste.
3) mix 06:03
Once the rice is cooked, remove the kelp and transfer to a bowl.
Add (A) and mix with a spoon, cutting motion.
4) 握る 06:57
Divide 3 into 3 equal parts.
Wet your hands and form the rice while it's still warm.
5) 盛り付ける 07:18
お皿に盛り付けて完成。

Point

・To make the rice more delicious, we add cooking sake and kelp to the rice, but if you don't want to bother, you can just use regular cooked rice.
・Cooking rice using cold water results in sweeter rice.
-When washing rice, washing it until the water becomes clear will wash away the flavor and nutrients, so aim for the rice to become translucent.
・If you want a sweeter finish, try using honey plums.
- When mixing the ingredients with the rice in step 3, mix in a chopping motion to avoid crushing the rice grains.
- When you form the rice in step 4, using too much force will result in a hard ball, so it is best to form it lightly.
If you want to freeze it, wrap it in plastic wrap while it's still warm, let it cool, then freeze it. To defrost, heat it in a 600W microwave for 2.5 minutes.