Onigiri with a Kamaboko Rose
Onigiri with a Kamaboko Rose

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, onigiri with a kamaboko rose. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Onigiri with a Kamaboko Rose is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Onigiri with a Kamaboko Rose is something which I have loved my entire life. They are fine and they look wonderful.

Community content is available under CC-BY-SA unless otherwise noted. Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from At the time onigiri were first invented, refrigerators didn't exist yet.

To get started with this recipe, we must prepare a few components. You can have onigiri with a kamaboko rose using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Onigiri with a Kamaboko Rose:
  1. Take 1 heaping rice bowl full Hot cooked white rice
  2. Make ready 1 Whatever filling and seasoning
  3. Prepare 1 (I used matcha salt + umeboshi)
  4. Make ready 2 slice Kamaboko
  5. Make ready 1 dash Snow pea (or cucumber)

Artist, mangaka, author of Family Complete+. Onigiri is an MMO Action RPG with a fast weapon changing battle system. With simple controls, you can dive into the thrilling world of Onigiri. Kamaboko es una delicia japonesa hecha con pasta de pescado curado (surimi) y cocinado hasta que tiene una consistencia firme.

Instructions to make Onigiri with a Kamaboko Rose:
  1. Slice the kamaboko with a vegetable peeler. If you slice it as if you were writing the letter L, the rose will be prettier.
  2. If the slice is too wide, cut it in half with a knife.
  3. Start rolling it up from the short side to make a neatly shaped rose. Make two of these.
  4. Take the string off the snow pea, boil it briefly until it's a bright green, and slice diagonally to make the "leaves." If you are using cucumber, slice in the same way.
  5. Flavor your rice as you would normally do for onigiri. I used matcha tea salt, but you could use furikake or "decofuri" - furikake used for decorative purposes.
  6. Wrap each onigiri individually in plastic wrap, and make a dent in the middle of each. Bury half of the rose you made in Step 3 in the indentation.
  7. Be careful not to crush the rose.
  8. Put the onigiri in place and poke in the cut snow pea "leaves" to finish.

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