How do you make your own bento box lunch?!
I want to know some interesting recipes for a bento box lunch!. I also want to learn how to make Onigiri (rice balls)!. Are they just balls made of white steamed rice!?Www@FoodAQ@Com
Answers:
I love making bento box lunches - just the perfect amount of healthy, delicious food that is easy to make and since it's homemade, you know what's in it!
Give this site a shot - www!.justbento!.com!. You'll find recipes and tons of resources!.
Classic Onigiri:
(4 fair sized rice balls)
4 cups of freshly cooked Japanese-style rice (Each onigiri requires about a cup of cooked rice!.)
2 sheets of nori seaweed, cut into 3cm/2 inch wide strips
Salt
Fillings!. Some classic fillings are pickled plum (umeboshi), bonito flakes just moistened with soy sauce (okaka), bonito flakes mixed with pickled plum (umekaka), flaked cooked salted salmon (shake or shiozake), cooked salty cod roe (tarako), chopped up pickles (tsukemono), and tsukudani, various tidbits - bonito cubes, tiny clams, etc!. - cooked and preserved in a strong soy-sugar-sauce!.
The key to making good onigiri is to have freshly cooked, hot rice!. You can't make good onigiri with cold rice!.
Wet your clean hands with cold water, and sprinkle them with salt!.
Take 1/4th of the rice and place on one hand!.
Make a dent in the middle of the rice with your other hand!.
Put in about 1 tsp or so worth of filling in the dent!.
Working rapidly, wrap the rice around the filling, and form into a ball!.
To make the traditional triangular shape, cup your hand sharply to form each corner, and keep turning it until you are happy with the shape!.
Wrap the rice ball with 1-2 strips of nori seaweed!.
Repeat for the rest of the rice!.
Www@FoodAQ@Com
Give this site a shot - www!.justbento!.com!. You'll find recipes and tons of resources!.
Classic Onigiri:
(4 fair sized rice balls)
4 cups of freshly cooked Japanese-style rice (Each onigiri requires about a cup of cooked rice!.)
2 sheets of nori seaweed, cut into 3cm/2 inch wide strips
Salt
Fillings!. Some classic fillings are pickled plum (umeboshi), bonito flakes just moistened with soy sauce (okaka), bonito flakes mixed with pickled plum (umekaka), flaked cooked salted salmon (shake or shiozake), cooked salty cod roe (tarako), chopped up pickles (tsukemono), and tsukudani, various tidbits - bonito cubes, tiny clams, etc!. - cooked and preserved in a strong soy-sugar-sauce!.
The key to making good onigiri is to have freshly cooked, hot rice!. You can't make good onigiri with cold rice!.
Wet your clean hands with cold water, and sprinkle them with salt!.
Take 1/4th of the rice and place on one hand!.
Make a dent in the middle of the rice with your other hand!.
Put in about 1 tsp or so worth of filling in the dent!.
Working rapidly, wrap the rice around the filling, and form into a ball!.
To make the traditional triangular shape, cup your hand sharply to form each corner, and keep turning it until you are happy with the shape!.
Wrap the rice ball with 1-2 strips of nori seaweed!.
Repeat for the rest of the rice!.
Www@FoodAQ@Com
If you want something simple:
To make Onigiri:
Steam white rice, toss and keep covered until luke warm so you can press together in an onigiri mold!. (Always keep mold wet to avoid sticking) Wrap in nori (seaweed)
Serve with:
Broiled chicken and/or salmon slices in a teriyaki sauce!.
Gyoza (won ton wrapped pork/vegetables)
Pickled vegetables (cucumbers, cabbage, etc)
Www@FoodAQ@Com
To make Onigiri:
Steam white rice, toss and keep covered until luke warm so you can press together in an onigiri mold!. (Always keep mold wet to avoid sticking) Wrap in nori (seaweed)
Serve with:
Broiled chicken and/or salmon slices in a teriyaki sauce!.
Gyoza (won ton wrapped pork/vegetables)
Pickled vegetables (cucumbers, cabbage, etc)
Www@FoodAQ@Com
I think there's seaweed covering in sometimes and bean paste inside sometimes, I know there should be salt in it!.!.!. I think :0 nori is what the seaweed is called!.
Fillings
* Fish
Katsuobushi (also called okaka)
Chum salmon
Tuna
* Seafood
Mentaiko/Tarako
Ikura
* Pickles
Umeboshi
Tsukudani
Nozawana
Kimchi
* Seasoning
Furikake
Miso
Put what ever you want in it
go to japanWww@FoodAQ@Com
Fillings
* Fish
Katsuobushi (also called okaka)
Chum salmon
Tuna
* Seafood
Mentaiko/Tarako
Ikura
* Pickles
Umeboshi
Tsukudani
Nozawana
Kimchi
* Seasoning
Furikake
Miso
Put what ever you want in it
go to japanWww@FoodAQ@Com