art_lurker (art_lurker) wrote in food_porn,
art_lurker
art_lurker
food_porn

last request

Oh! Pink Kitchen! Your number is up.
Yes, in packing to move, the time has finally come to box up my kitchen and send (most of) it over the ocean. I'll be without the majority of my cooking stuff for... at least four months. o_O
I wanted to do one last special dinner, so I decided to go with the meal that I make Very Best.



I may not make yaki onigiri correctly, but damn, I make it delicious.


A year ago I posted a tutorial on how I make yaki onigiri. Emphasis on "how I make". Tonight I took a few improved pictures, and polished up the tutorial.

Normally, yes, I would love to fill my onigiri with amazing japanese pickles, or salmon, or other treats. But it's a long drive to Mitsuya for pickles (i miss my pickles).
Well, in my house there is always beef (my husband lifts Strongman) and always cheddar (i do work on my night cheese) and i have to tell you, beef and cheddar onigiri is surprisingly tasty.


Gather your ingredients!


don't forget this stuff, this is the secret to delicious.


ok first, i like my rice sticky as icky. i don't soak it, but i rinse it well. this works just fine for me with my botan rice and my stove-top. there are a lot of ways to cook sticky rice.


then, crack a beer and make some of these. making yaki onigiri is going to take a while (a batch generally takes me a couple hours), so snacks are in order. for some reason i love nori wrapped around cheddar. i am gross.


cook your rice and beefies. tonight i am using left-over beef from an earlier yaki-soba attempt. since the beef is left-over, i'm just 'woking' it up a little with sesame oil and seeds, a little soy.


once the cooking is done, the rice and beef need to cool a little. the rice in particular. or your poor little hands will be in pain. I recommend spreading the rice over a cutting board or plate for cooling. Although, sometimes I just throw it in a bowl and burn my hands halfway through.
while you are waiting for cooling, cut up your cheddar and beef and some strips of nori.
put a bowl of water nearby, and get your salt.


dip your hands in the bowl of water and then cover them in a thin layer of salt. then take the rice and firmly press it into a ball, and then stick your thumb in it. fill the thumb hole with spicy mayo, beef, and cheddar.


make another little rice ball, flatten it, and cover the filling. like so.


shape your delicious-filled rice ball into a triangle.


As you work the rice, it's gonna make your hands sticky. That's what the bowl of water is for - as needed dunk your hands in the water to wash off the sticky, and then sprinkle another thin layer of salt on. repeat as necessary, and refresh water bowl with clean water as needed.

i have made a batch of big old onigiris for yaki-ing, and some onigiri-bites for lunch tomorrow.


ok. pre-heat a pan, and coat onigiri with teriyaki sauce


i don't have a spiffy indoor grill, so i use a pan. throw them in the pan! cook them up!


tasty tasty!


OM THE NOM.


you can also make more classic onigiri


i generally make a mixture


this was just for dinner tonight, for my husband. see:

yaki-onigiri, beef with sesame, cucs, and of course a dollop of rooster sauce.

if you do actually manage to not devour everything the night you make them, then leftovers are perfect for lunch tomorrow!


So long, pink kitchen.

But! Coming soon: Cooking in My Dad's Kitchen, shortly followed by: Learning to Cook Swiss Food.
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