Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, japanese nikumaki onigiri(meat wrapped rice balls). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Nikumaki onigiri (Japanese meat wrapped rice balls) are delicious, small balls wrapped around white rice. They are great for a quick bite or a packed lunch. Nikumaki is a modern Japanese food made by wrapping Japanese rice balls with meat and pan frying them in seasoning.
Japanese Nikumaki Onigiri(Meat wrapped rice balls) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Japanese Nikumaki Onigiri(Meat wrapped rice balls) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have japanese nikumaki onigiri(meat wrapped rice balls) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Japanese Nikumaki Onigiri(Meat wrapped rice balls):
- Get 1 cup Japanese white rice(150g)
- Make ready To taste Salt
- Prepare 200 g Thinly sliced pork ribs or pork loin
- Make ready 2 table spoons Flour
- Take To taste Salt and pepper
- Take Some Sesame oil
- Prepare Some Grated ginger ☆
- Prepare 2 table spoons Soy sauce ☆
- Make ready 1 tea spoon Sugar ☆
- Take 1 table spoon Japanese sake(or cooking wine) ☆
- Make ready Some White sesame
- Prepare Some Plastic wrap(Cling wrap)
They're fun to make and are a staple of Japanese lunchboxes (bento). You can put almost anything in an onigiri; try substituting grilled salmon, pickled plums, beef, pork, turkey, or tuna with Onigiri - Japanese Rice Balls. Onigiri, also called O-musubi or Nigirimeshi are Japanese Rice Balls that are hand shaped into round balls or triangles and usually wrapped in nori (seaweed). Back in the day when there was no such thing as refrigeration, the Japanese came up with a way to preserve rice by adding salt and pickled.
Steps to make Japanese Nikumaki Onigiri(Meat wrapped rice balls):
- Cook rice in a rice cooker.
- Place the rice into a bowl, add some salt and mix well. Make small rice balls by using plastic wrap or hands.
- Wrap the rice balls in sliced meat. Coat with flour.
- Place a little bit of oil in a frying pan. Start frying from sealed side down until they becomes crispy brown. If the bottoms are cooked, turn them over. Keep rolling and cook all sides.
- Once the meat is cooked, mix all the ☆ ingredients, add these seasonings in a frying pan. Add sesame seeds soon before stopping fire.
Nikumaki onigiri (Japanese meat wrapped rice balls) are delicious, small balls wrapped around rice. They are great for a quick bite or a packed lunch. Using Japanese short-grain rice is the key to tender onigiri even after the rice balls have cooled to room temperature. Using freshly cooked rice that's just cool enough to handle is the key to getting a nice shape without compacting it too much as the rice is pliable, and the high temperature will. Fleischverpackte Rice Balls, auch Nikumaki Onigiri genannt, kann man mit verschiedenen Konditionen wie Käse, Furikake, Sojasauce und vielen anderen.
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