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キャベツおにぎり｜かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

ごはん : 350g
キャベツ : 200g（1/4個）
鶏ガラスープの素 : 1 and 1/2 teaspoon
いりごま : 大さじ1
ごま油 : 大さじ1
塩 : 小さじ1/4

Time required

20minutes

Procedure

1) 下準備をする 00:38
Cut the cabbage into thick strips 3 mm wide and put in a bowl. Sprinkle boiling water on it, leave it for 30 seconds to 1 minute, and let it drain. After removing the heat, hold it in your hand and squeeze the water out of the cabbage. Finely chop and squeeze again.
2) 調味料を加える 01:43
みじん切りにしたキャベツをボウルに入れ、鶏ガラスープの素、いりごま、ごま油を加え混ぜ合わせる。
3) ごはんを混ぜる 01:57
Add rice to 2 and mix, then add salt to taste.
4) おにぎりを握る 02:25
Spread the plastic wrap on the rice ball mold, add 3 to make a shape, and hold it firmly by hand. Wrap the glue to your liking and complete.

Point

・ 350g of rice is the amount of 1 go of rice.
・ By boiling the cabbage, it keeps its texture and does not become watery when it is made into rice balls by removing excess water.
・ Because the cabbage core is hard, cut it into small pieces.
・ After chopping the cabbage, squeeze the water again to prevent the water from coming out of the cabbage when it is made into rice balls.
・ The salt added in 3 does not need to be added unless the taste is light.
・ When cabbage is added, the rice balls tend to crumble, so it is important to hold them firmly.
・ You can eat deliciously even if you mix it with fried egg instead of making it onigiri.
・ Recommended for lunch boxes.