Rice Craft by Sonoko Sakai & Matt Armendariz

Author:Sonoko Sakai & Matt Armendariz [Sonoko Sakai and Matt Armendariz]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2016-07-24T16:00:00+00:00

cURRiED FRIED RICE ONiGIRI

In the olden days, onigiri were often dyed with yellow food coloring using kuchinashi, a Japanese gardenia seed pod, to make them stand out at roadside stands. My mother used to make a quick fried rice with Green Giant’s frozen carrots, green beans, and peas, and sometimes, she would throw in some curry powder to make yellow onigiri. My recipe is a variation of hers, and it’s just as colorful. Throw in some shrimp or chicken, too, if you like.

MAKES 10 BALL OniGIRi

1 sheet nori

2 Tbsp vegetable oil

1 carrot, peeled and diced

1/2 yellow onion, minced

1 green bell pepper, diced

1 tsp Madras curry powder

2 Tbsp butter

1 recipe White Rice or Haiga Rice (page 18), Brown Rice (page 20), or Multigrain Rice (page 24)

Sea salt (optional)

Freshly ground black pepper

2 Tbsp Sesame Furikake (page 30)

Cut the nori lengthwise into ten strips; these are for wrapping the onigiri. Set aside in a dry place.

Have ready a large plate or cutting board to hold the finished onigiri. Prepare a small bowl of water for wetting your hands. Arrange near the plate.

In a large, nonstick frying pan or well-seasoned wok over medium heat, warm the vegetable oil. Add the carrot and onion and cook, stirring often, until the vegetables are limp, about 4 minutes. Add the bell pepper and stir-fry for 1 minute more. Turn the heat to low, add the curry powder, and stir constantly for about 1 minute. Turn the heat to medium and add the butter. When the butter has melted, add the rice, combining gently, without mashing the grains, until you get an even yellow color. Add 1/2 tsp salt (unless you already added salt when cooking the rice) and 1/4 tsp black pepper and adjust the seasoning to your liking. When cool enough to handle, the rice is ready to make onigiri.

Cut out a large piece of plastic wrap and drape over a small teacup or bowl.

Divide the fried rice into ten equal portions. Scoop one portion into the plastic-lined teacup or bowl.

Moisten your hands with the water to keep the rice from sticking to them.

Gather the plastic wrap and lift the onigiri out of the teacup with your hands. Twist the ends of the plastic wrap and mold the rice into a ball. Unwrap the plastic, remove the onigiri, and give it a gentle final press with your slightly wet hands. Don’t press too hard; the onigiri should be firm on the outside but soft and airy on the inside. Place the finished onigiri on the prepared plate. Repeat with the remaining ingredients.

Hold an onigiri in one hand and wrap a piece of nori around it. Press gently to fix the nori in place. Repeat with the remaining onigiri and nori. Sprinkle with the furikake.

Eat immediately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.