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Salted Onigiri｜Dare Uma [Cooking Researcher]'s Recipe Transcript

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Who horse [cooking expert]

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Ingredients

生米 : 1.5合
水 : 1.5合の目盛りまで
昆布茶 : 大さじ1/2
こめ油 : 小さじ1
料理酒 : 大さじ1/2
塩 : 適量

Time required

10minutes

Procedure

1) cook rice 01:59
Put the uncooked rice in a bowl, rinse the rice with plenty of water, and discard the water immediately.
Gently knead the rice 3-4 times.
Put the washed rice into the kiln of the rice cooker and pour cold water up to the 1.5 cup mark.
Add sake, rice bran oil, and kombucha and mix lightly.
Put the kiln in the rice cooker and cook.
2) hold rice 05:40
Mix to cut the cooked rice.
Make ice water in a bowl and divide the rice into 3 equal parts.
Rinse your hands with ice water until your hands are cold and wipe off the moisture with a towel.
Rub a pinch of salt onto your palm.
Squeeze gently to incorporate air into the rice.
It is completed when served on a plate.

Point

・Because uncooked rice absorbs water quickly, throw away the water the first time.
・When sharpening uncooked rice, if you press it down too hard, it will break, so gently knead it.
・Sharpen 3-4 times until the water becomes translucent. Be careful not to over-grind.
Use cold water rather than lukewarm water.
・Adding sake brings out the sweetness of the rice and makes it fluffy.
・ Rice oil can be substituted with salad oil.
・Adding a small amount of oil improves the texture and makes it moist and fluffy.
・Add kombucha to absorb the umami and salt content of the rice.
・Keep warm in the rice cooker until just before serving.
・It is good to prepare a towel.
・Use ice water to avoid burns.